Feathered Friends and France

As one of our coldest Halloweens on record comes to a close, I thought I would write a few lines as I wait for the final trick-or-treaters to come by. Last week marked the last of my fall meetings, and it was one that brought me "across the pond" to France. As I have already shared in some of my posts, these long flights provide a great opportunity for some stitching. 

October also marks the start of the Wooly Block Adventure. Participating shops design an 8-inch block based around a given theme. This year's theme is Holiday Celebrations. As you might imagine, shops are featuring holidays and seasons throughout the year. I find myself rather partial to patterns featuring fall themes. When I saw this pattern from Piecemaker's Quilt Shop in Hackensack, Minnesota, I promptly ordered it.

Although I missed the opportunity to document the process of tracing and fusing, here are a few tools of the trade that I thought I would share. There really aren't hard and fast rules about what thread and what stitches to use. The main thing is that you secure your pieces down. Depending on your overall goal, you can use either matching threads or ones that bring some contrast. As you can see from my picture above, I used a combination of both. The larger pieces are stitched to the background using a blanket stitch and matching colors. The leaves feature an outline stitch in a contrasting color. 

The picture below shows the different colors and types of thread that I used. For the most part, I use Valdani size 12 thread. As nice as these threads are, they are also a bit expensive. If I'm just needing a small amount of a given color, I most likely won't head to a quilt shop that sells Valdani thread. Rather, I will go to my stash of cross-stitching floss, pick the color I want, and use two strands of it for my stitching. Depending on the color and tones of the wool I am using, I may opt for an overdyed thread to add a little interest.

The tool in the picture below is a must for anyone with midlife eyes who needs some extra light for close work on an airplane. This is actually a necklace with an LED light that supports enhanced lighting to allow one to pass those long hours on an overseas flight with some stitching. Those overhead lights are nice, but they just don't cut it in the overall low lighting environment. This little device costs about $35 and is well worth it. I like to think of it as a quality of life intervention.

Although I had previously been to Europe on several occasions, I hadn't been to France. The international meeting I typically attend each fall was being held in Lyon, France, and I was fortunate to share some of my research at this meeting. An added bonus was bringing my daughter along. She had studied French in high school and was eager for her first trip to Europe.

Please rest assured that we were fully engaged in the meeting and attended our sessions. Here are a few highlights from our free time and adventures in Lyon. Lyon actually dates back to Roman times. It sits at the convergence of the Rhone and Saone rivers and was founded about 34 BC. One of the "must see" places in Lyon is the ruins of the Roman era theater. What you are seeing below is a picture of the "stage" of one of the theaters. The marble work was very impressive. Each of the different colors was imported from a different part of the known world including Greece, Turkey, Tunisia, Egypt, and Italy.

The precision of the original work is still very much intact.

Here is a view of another portion of the theater to give you a sense of its size.

Now for a more "modern" structure in the city. The following picture is of the St. John the Baptist Cathedral. Construction began in 1180 on the ruins of a 6th century church. It was not fully completed until 1476. It was absolutely gorgeous. On our final evening in Lyon, we had our dinner at a cafe just to the left of this picture. It was quite an ending to an amazing week.

One of the most iconic structures in Lyon is the Basilica Notre Dame de Fourviere. It is even more "modern," having been built in the late 1800s over about 12 years. It sits on the hillside overlooking the Saone and is actually only a short walk from the Roman theater. Here is what it looks like as you approach it from below.

And here is a front view once you make it to the top. We took the cable car given how steep the walk would be.

Finally, here was our final nighttime view of the basilica as we concluded our dinner by the cathedral. Unfortunately, the picture really doesn't do it justice.

 So, here we sit a few hours away from November. It's been quite a great year with many new adventures. Through them all, God has been faithful. I will close out this post with a verse from my last evening's devotion. It was a great reminder of God's sustaining faithfulness.

Do you not know? Have you not heard?

The Everlasting God, The LORD, the Creator of the ends of the earth

Does not become weary or tired.

His understanding is inscrutable. Isaiah 40:28

Potato Leek Soup … with Sausage

2019 has definitely not been my year for regular blog posts. I've still been quite busy cooking and even finding some time for sewing projects. The majority of my writing, by necessity, has been scientific in nature. While I don't regret those efforts, I'm also feeling glad for a slight respite to share a blog post.
As those of you who read these posts probably know, fall is probably our favorite season and also one that finds us turning much of our garden produce into soup. This year has been no exception. This weekend found us pulling all of our leeks and converting them into not just one, but three different kinds of soup. I few years ago, I wrote about a good old stand-by potato leek soup. We jazzed it up with some bacon this year. After all, who doesn't like bacon?
This post will feature another variation on potato leek soup. This time, one with sausage and carrots. You can certain cut the recipe in half for a more manageable amount. We tend to approach soup-making with a "go big or go home" approach. This attitude does tend to keep our freezer full and help cut down on the mid-week cooking. 
Before I get into the recipe, here's my approach for cutting leeks. You will first notice that my garden leeks are a fair bit smaller than the ones you will find in the store. You can see the actual portion of the leek that I include after cutting off the roots and most of the green leaves. I then cut the remaining portion into about 1/2 to 1 inch segments. I then cut each segment lengthwise into fourths. Depending on how wide the white bulb is, I may cut it down a little more.

Here's the ingredients and steps for making this very warm and filling fall soup.

Ingredients

2 lbs Italian sausage; for this recipe, we prefer mild because the objective isn't to create a spicy soup but rather one that is full of flavor

2 tbsp olive oil

2 pounds of chopped leeks

4 medium carrots, or more depending on your preferences

4 minced garlic cloves

4-5 quarts chicken broth

2 lbs Yukon gold potatoes

2 bay leaves

3-4 sprigs of fresh thyme

salt and pepper to taste

1 cup heavy cream

Directions:

1. Brown the sausage in the bottom of the pot you will be using to make the soup. After the sausage is browned, spoon it into a bowl for later, leaving the drippings behind in the pot.

2. Add the olive oil, leeks, and carrots to the pot and saute them until softened, about 5-7 minutes. As you can see from the pictures below, I ended up with about 6 cups of chopped leeks and 4+ cups of chopped carrots. The carrots were also from the garden, and I was glad for the chance to use some them up. After you saute the vegetables, stir in the garlic and cook for another 1-2 minutes.

3. Add the broth - start with about 3 quarts, potatoes, bay leaves, thyme, and some salt and pepper. Boil until the potatoes are fork tender and the carrots are cooked through - about 20 minutes. Here's the size I cut my potatoes. I wasn't going for larger stew-sized pieces but rather what would fit on a spoon.

4. Add any additional broth as desired. We did end up using 5 quarts total. Stir in the sausage and the cream. Heat until the soup comes to a slight simmer and then turn the heat off. 

5. Serve with some nice warm bread and enjoy.