I'm going to run out of my primary fabric for the Bear Ridge quilt...which I bought in Alaska last summer. I had plenty for my original design when I packed for Paris.
This is what happens when one is obsessed with making all quilts biggie-sized!
I really tried to go smaller from the start...I don't need another king-sized quilt...but the design kept telling me it needed to be bigger.
I'll keep trying on future designs to go smaller but I think it's a trapped trait. I may just have to embrace it.
So...I hurriedly ordered more black batik to be sent to my Alaska home which is where my husband is headed for the next week. I sure hope it arrives before he leaves to return to Paris. I can see some international shipping in my future.
By the way...I did find some black cotton thread at the local grocery store. It was pretty pricey, $6.70 Euro...$9 US. Ouch!
Looks like really nice thread...and it's next to my baby bear paw blocks...so cute and little! I really need to work on this "going smaller" attitude.
All this talk about black thread and fabric makes me think of dark chocolate because in French it is called cacao noir intense. Noir is black...you got the "intense" word already...see...you know a little French, too. And of course "cacao" is pretty close to "cocoa." Sometimes the foreign language thing isn't so difficult. That 70% indicates the percentage of chocolate...very important. My husband will do the 99% chocolate...icky...I need a little sugar with mine.
I asked my friend, Christelle, why dark chocolate M & Ms from the U.S. taste complete different from the French ones...
Turns out the French have some rules about chocolate production...much less salt for one thing and the French let you know the percentage of chocolate right up front. The higher percentage of cocoa the less sugar. I'm pretty much a dark chocolate convert...rarely touch the milk chocolate anymore. The salt was the second to the last ingredient for the M & M's. I will have to check out the U.S. ones next summer. I didn't see any salt in the ingredients for the Lindt chocolate.
They are soooo delicious. I need to stock pile these to bring back to Alaska. Why is chocolate (food production in general) the one thing the French do so well...why can't it be making batik fabrics???? I don't need any more foods to lust after in my life!