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!!
My favorite photos are those of a sunset.
Thank you. Amazing what you can do with a cell phone, right? 🙂
Good thing I read this while I was having lunch, or I’d be dripping everywhere from drooling over this recipe.
You’re gonna be amazed at how quick and easy and tasty!
hi Anny, that fabric shop looks very inviting. I saw your ruffle bag pattern, made by Katherine over at Pillows a la mode. She’s made some gorgeous bags from your design, really nice bag pattern.
Thank you so much! I really admire your designs as well!
You’re so welcome and thank you too! 🙂