Boy is this week going by fast.  My sister reminded me last night that I haven't put anything on the blog since July 9.  Sorry.  Busy.  Classes.  Preparing for trip to Oregon.  Working on new models and ideas for September/October classes.  Did I say busy??!!  I have only taken pictures at one of the classes I taught this week, well technically last weekend, and that was the second wool crazy group.  Several ladies had to drop out so we had three to meet and they had a great time and made it through putting together their foundations.

Heather is just starting her foundation.  She's decided to do an "all-season" block.  We'll check on her in a bit and see how she's progressing.

Can you tell which direction Liza is going.......FALL!

Sarah is going with darker colors, not sure if she's decided what might go on the block yet.  She was definitely thinking during class.

Heather a little further along......

Awwww......now the stitching begins.  Can't wait to see everyone next month with their foundations tacked down.  Then the fun begins with the applique.

Working on another wool girl.  She's actually much further along than this picture shows, but I'm just too pooped to find her and take another picture.  This may be another favorite block.  Actually, I say that every time I create a new block!!

We're looking forward to our trip to Oregon.  We only see our friends Jeff and Debbie once a year so we cram as much fun as we can into the short time we have to spend with them.  Plus Debbie and I will be teaching together so that will be a new adventure.

Here's a yummy recipe I'd like to share with you.  A friend made this last year at a gathering and we all had to have the recipe.  Great side dish for those hot summer days.

BROCCOLI SALAD

Fresh broccoli or bag of broccoli
Bag of bacon bits (not the hard kind)
Raisins or cranraisins
Sunflower kernels
Purple onion, diced
Kraft Poppyseed Dressing

Wash broccoli and cut into smaller pieces and put in a large bowl. Add whole pack of bacon bits. Add raisins or cranraisins, sunflower kernels, and diced purple onion. Toss. Add Poppyseed dressing and toss to coat. This salad tastes even better if you put it in the refrigerator and chill before serving.

Hope everyone enjoys the warmer summer days................