We hope you are enjoying making the Twisted Blossom blocks as much as we are!
Here is an update on Helen's blocks… She is using Anna Maria Horner's fabrics Folk Song.

Here is a pressing seam suggestion for managing the bulk from multiple layers.  Some seams are pressed open and some are pressed to the side.  You should do whatever makes you happy :-)
 (I usually do a combination of both to manage the bulk.  Helen)

Now for the Giveaway!  Today we are giving away this awesome cutting/pressing mat which works great when taking a class and need your own cutting/pressing station but you don't have a lot of room.  And our Curve It Up pattern which has 12 traditional blocks which we added curves to or used the Quick Curve Ruler to create the curves in the traditional block.

Please one comment per person, and tell us about your favorite summer salad or side dish.  I need some fresh ideas for my summer menu!


July 17, 2015 by Jenny


Nancy M.

Nancy M. said:

Enjoying a summer of record heat in Florida! Just got a new recipe for frozen strawberry salad, and it’s yum! Uses cream cheese, strawberries, nuts and pineapple. Think I’ll be trying that before long! Stay cool, everyone!

Mary Jo Uhen

Mary Jo Uhen said:

I just made a corn and avocado salsa to put on fish tacos. I ended up eating the salsa like a salad, it was so good. Corn, avocado,green onions, cilantro and plenty of lime juice. Yummy.


Krystal said:

My favorite salad is a plain berry salad (blueberries, strawberries and raspberries) with a few watermelon chunks thrown in. Sprinkle with a bit of sugar and let it macerate. Yum!


Susan said:

My favorite salad is one we call 5 in 1. It’s made with canned pineapple and mandarin oranges, marshmallows, coconut and sour cream. Yummy summer or winter! :-)

Velda Roy

Velda Roy said:

Panzanella. It’s an easy peasy, bread and tomato salad. I make it with Italian bread that’s 2 or 3 days old, great olive oil and the freshest juiciest tomatoes I can find. There are recipes all over the Internet, but make it once and you’ll know what to put in to your taste. Delish.

Cathy Wilson

Cathy Wilson said:

I found a delicious kale salad on hillbilly housewife.com which had avocado ‘massaged’ onto the kale leaves w. Cucumber, tomatoe, &whatever other veggies you had tossed in. It was wonderful!! Would love to win this!

Ileana Salzer

Ileana Salzer said:

My favorite salad for the summer is a version of “Ambrosia”. Sour cream, mandarin oranges, pineapple, maraschino cherries (with a little bit of it juice), mini marshmallows, walnuts and coconut flakes. This salad is delicious, cold and refreshing, we call it Pink Salad because the cherries make it look that color.


Kathleen said:

My favorite salad is pasta salad made with lots of cut vegetables.

Donna W

Donna W said:

Either a 7 Layer Salad or a Broccoli and Cauliflower with White Raisins are 2 of my favorites.

Doreen C

Doreen C said:

Definitely orange creamsicle jello. It’s so easy and cool and delicious! I need to whip some up to reward myself after I get a few more Blossom blocks together!

Gwen Wehner

Gwen Wehner said:

Summer Slaw: broccoli slaw, chopped red pepper, diced pineapple, craisins, sliced almonds and a bit of green onion. Dressing: Italian with a touch of brown sugar stirred in.

Patty S.

Patty S. said:

Sure! Confetti Salad. Always a favorite, family and friends clamor for this dish every summer:

1 pkg. spaghettini (thin spaghetti)
6 oz. Wish Bone Italian salad dressing
2 cloves garlic, minced
1 dash cayenne pepper
1 Tbsp. poppy seeds
1 tsp. celery seeds
½ tsp. caraway seeds
1/3 cup juice of sweet pickles
1 cup finely chopped celery with celery leaves
½ cup finely chopped green onions

Cook spaghettini al dente. Drain well. Put in large bowl and coat with salad dressing. Mix remaining seasonings together, and add to pasta. Mix well. One hour prior to serving, add chopped celery and onions. Toss and serve.

Linda W

Linda W said:

My favorite side salad is homemade potato salad. My sister-in-law makes the best salad. She uses lots of onions.

Cheri Barker

Cheri Barker said:

I love a good tomato avocado salad. I use a whole container of cherry tomatoes cut in half, salted in a colander and allowed to sit for 20 minutes. Make a dressing of lime zest, lime juice, olive oil, salt and pepper, a can of green chilies (or roast your own pablanos), and a 1/4 diced onion. Let it sit for about 10 minutes. Dice an avocado, and toss it with the tomatoes, dressing, and a good sized handful of cilantro. This works really well with an infused olive oil, like jalapeno, cilantro, or a chipotle oil.

Leave a comment