We were in LaGrange this weekend and I had a chance to experience the Texas Quilt Museum once more. Quilt displays are changed every three months and the setting is a beautiful century old brick building. I highly recommend it if you’re visiting the Texas Hill Country near LaGrange. They don’t allow photographs but I asked permission to snap an overall shot to entice visitors to this lovely quilt haven.
Right next door to the museum is a fabulous quilt/yarn shop, The Quilted Skein. Very inviting fabrics greet you (think Kaffe Fassett, etc.) and one whole side of the store is devoted to yarn and knitting. I could spend hours there. Since it’s finally cooler here in Texas I have the urge to knit and bought just enough yarn to make a scarf. Check out this warm and cozy scene:
Late that afternoon Farmer Rick wanted to show me the property he’s working on, and I must say, it is quite lovely. Here is a photo down by the creek and another of sunset:
That evening we met my sister and her family at Bistro 108–the place in LaGrange for delectable meals (we had brunch the next day as well.) 🙂
After dark my nephew built a huge fire and we all roasted marshmallows (giant size) for drippingly good s’mores. A choice of dark chocolate, milk chocolate, or Hersheys with almonds. Oh so good!! I had seconds. 😉
Our visit was topped off the next morning with sitting on the porch with our coffee while my sister finished binding a quilt and I knitted. Ah, heaven…
One more thing. Since it’s great soup weather, I’ll share a recipe made a few nights ago which came from another quilter friend (thanks, Beverly) that I’m sure you’ll find delicious, quick, and very easy.
CHICKEN ENCHILADA SOUP
1 can Chicken Broth
l0 oz. can enchilada sauce with green chiles
10 oz. can medium enchilada sauce
Tortilla strips (I used “Crunchy Toppings for Salads” kind)
1 tsp. ground cumin
Frozen Fully Cooked Chicken Fajita Strips (I used about 1/2 of a 1.37 lb. bag)
1 cup half-n-half
1 medium diced tomato
1 cup finely grated cheddar cheese
Combine both sauces and chicken broth in a large pot. Cook over medium heat until broth thickens somewhat. Add cumin, chicken strips (still frozen) and half-n-half. Toss in a few handfuls of tortilla strips (but save some for topping in the bowls.) Heat through until the chicken is thawed and hot. Divide among 4 bowls and garnish with diced tomatoes, cheese, a dollop of sour cream, and another handful of tortilla strips. Yum!!