Ds1's quilt is coming along.  I'm up to 88 6-inch squares completed.  I was hoping to have enough fabric for a minimum of 100 squares.  I finished cutting all the fabric I had accumulated over the weekend and guess what ... I had enough for 100 6-inch squares exactly!  Thank you Lord!  I hope to get the remaining 12 quilted over the next couple of days and then I'll start sorting everything out and putting the rows together.

I also remembered a pillow I saw at a store back in August.  It's a cheetah print accent pillow (a nice-sized square one).  This was at a discount store of sorts (kind of like TJMaxx).  I had considered getting it for him at the time, but didn't.  It came back to my thoughts last week and I felt an urge to buy it for him.  We had to drive right by the store on our way home from errands this past Saturday so I told dh to stop and let me run in quickly.  Thankfully they still had the pillow and better yet, it was an additional 30% off!  What a blessing.  That sure stretched my Christmas dollars a bit more.  I think ds1 will be very surprised.  He's been hinting at having something like that for his bed for when he's hanging out reading a book.

As I mentioned in my post last week, I'll be sharing a recipe each week now that I plan to make this Christmas season for my family.  This is another that I've never tried, but it sounds yummy...

Sour Cream Coffee Cake

1 tsp. baking soda

1 cup organic sour cream

1/2 cup organic butter

2 T. organic ground flaxseed meal + 6 T. water (or you can just use 2 eggs)

1 1/2 tsp. aluminum-free baking powder

1 1/2 cups organic white whole wheat flour

1 cup Rapadura

1 tsp. organic vanilla

Topping:

1/ cup organic brown sugar

1 1/2 T. organic ground cinnamon

Stir the baking soda into the sour cream and set aside.  Cream the butter and Rapadura.  Add the flaxseed meal (or eggs) and vanilla and mix well.  Add the flour and baking powder and combine thoroughly.  Stir in the sour cream and baking soda mixture.  Pour half of the batter into a greased 8-inch square baking pan.  Sprinkle the batter with half of the topping mixture.  Repeat with the remaining batter and topping.  Bake at 350 degrees for 35 to 40 minutes.