Gingham and the Sea

I love the old checked gingham fabrics that were in some of my dresses  when I was a little girl –  I even have some gingham in my fabric stash – won’t get rid of it – too nostalgic – but haven’t  known what to do with it – until now.   Karen Picard, one of the quilters in my weekly class with Sue Handley, brought in a quilt she is making for her mother.   She has used gingham.  I absolutely love the quilt, and love the way she has used the gingham left over from her ‘little girl’ dresses!

Here is her quilt.  I have included a pic of the magazine where she got her pattern.

I am amazed that she was able to include gingham checked fabric in brown, red, green, yellow and even orange, in this very Pink quilt!

This is  the August 2010 edition of American Patchwork and Quilting by Better Homes and Gardens, I believe.




What are Kombu, Nori, Wakame, Arane, Dulse flakes and Hijiki ?  Along with Kelp, they are sea vegetables. Growing up in Minnesota, the only vegetables we had in our house were peas, carrots, green beans and corn.  Apparently my mother had been ‘forced’ to eat things like asparagus, spinach, broccoli, cauliflower, zucchini, etc., as a child, so she refused to eat them, or feed them to us!

Back to sea vegetables.  It is being discovered that sea vegetables are a ‘superfood’. Eating sea vegetables helps to balance us hormonally. They are said to help regulate menstrual periods, and also help relieve perimenopausal and menopausal symptoms. They have important trace minerals, especially iodine, and have more calcium than milk.  (If you want your body to absorb the calcium you are eating, drinking, supplementing, you must also take magnesium, which helps your body absorb the calcium.)

You can find sea vegetables in a health food store.  Some look like they are dried, so you might be told on the package to soak them before using them.  I have a couple containers of things like kelp seasoning and dulse flakes, which I just sprinkle on other vegetables or rice that I am cooking  – they are also good to add to soups.   The green crunchy wrapping used in sushi is Nori.

One caution right now is that, because of the nuclear plant problems in Japan, you should buy sea vegetables that are labeled ‘organic’, to minimize any contaminant exposure.

Oh – and don’t forget Miso soup, (contains wakame), which has many health benefits, including anti-aging!  Here is a link  to the Natural News site that has a traditional recipe for Miso soup, and more information on its benefits.

Enjoy!  Or, at least, try it….you just might like it!


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