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

sour cream

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!!