Madmen in Blue Boxes Quilt

I've made two versions of this quilt and I'm not sure if I've really gotten the pattern nailed down yet.

It's a wonky log-cabin design and I think the off-grain lines are what cause the problem.

From Minus Minions

I start with 4"x4" blocks of this amazing Doctor Who fabric from Spoonflower. I cut small slivers off one or two edges, then border with blue, sliver off edges, then border with white. After I've made all the blocks, I square them up, making some off center, then sew the blocks together.

The effect is all very "wibbly wobbly, timey-wimey", so to speak.

The first was made with poly blend broadcloth and I had some puckering issues. I wonder if the angles, combined with the more slippery fabric, made it easier for things to shift around while quilting.

From Minus Minions

I used a low-loft batting, which made it a perfect thickness to turn it into a quillow.  I embroidered a TARDIS on the pocket, of course. I found a close-up picture online, then traced it onto the paper side of freezer paper. I used my iron to adhere it to the outside of the design--with something this intricate, I didn't want the design to slip while embroidering.

From Minus Minions

I absolutely love the design. It's simple but effective. 

I wish I had used a thinner batting on my next attempt because it's a little too thick to fold up neatly.

The quilting turned out better, although it was a bit scrunched in places. It's all Kona cotton and I like how it got crinkly after washing.

From Minus Minions

It's not perfect and I need to think through the design more. I like how random and different each block is, but making pattern pieces might work out better for me. It might be time to put this design away for a bit and noodle over how to make this better.

Cornstarch is Not Baking Powder

Cornstarch is not the same as double-acting baking powder. This is a very important distinction if you're making a sour-cream based sauce on the stovetop and want to thicken it a bit. If you grab the baking powder instead of the cornstarch, you'll end up whisking something that looks like it should be served by Richard Blais on Top Chef.

For those who are unfamiliar with baking chemistry, double-acting baking powder is a chemical leavener that makes baked goods rise in two ways: it first reacts with an acid (like, say, sour cream), then it reacts to heat (like from a stovetop burner).

I keep my baking good all in the same drawer and the baking powder and cornstarch were next to each other and are both in metal cans. I accidentally grabbed the baking powder instead of the cornstarch last night when making the sauce for my crockpot dinner last night. To save a bowl, I mixed the ersatz cornstarch in the sour cream container. I realized what happened when I looked over and saw what looked like a sour cream souffle rising majestically from the white plastic.

I quickly put everything into a bigger saucepan, added the real cornstarch and whisked for my life. The bubbles did eventually go down and I think it tasted okay. It's a dish I'll make again, taking care to grab the right can.