Triangling Up

A few posts back I showed you my attempt at making a block made of triangles:

I had been at the Mod Squad thinking it couldn't take all that long especially since I have the super 60 degree ruler.  The bottom triangle looks lopsided, but figured it was all part of the process.  In the past I have whined how hard it is for me to work with scraps.  This project is no exception.  About a week has past and since I'm caught up on my monthly regular blocks the challenge to conquer this triangle block persists.

 I have two 12" x12 "x 3" cases full of the scraps I save for Mod Squad.  They are now sorted and spread out over my cutting table, super large ironing table. design wall and  a wherever spot.  Each spot has several layers of similar colors.

Even though it was approaching 80 degrees upstairs with the A/C on I ironed each piece, hoping for new inspiration.  So, I cut more triangles, only smaller.  See the small examples on the design wall.
The new inspiration came with resignation to AGAIN read the instructions:  triangle-up the triangles to 12"  My two large ones were in excess of this measure and wanting to grow, but missing that right piece of scrap.   I do not want to tear apart my stash for that magic piece.  The resulting square of triangles may not be pretty but it will be square.....will keep you informed.  Oh, by the way, I have at least 5 hours total invested in this "block".

What are you all working on this summer....this new mess is keeping me from finishing my swirling star started last year.....next in line.

Here's a recipe to make your own celery salt, which I  understands perks up the fresh tomatoes and oher veggies now arriving at our local produce stands. The celery salt that's been in your cupboard for a while (years?) is probably stale.

"Celery Salt fresh: Or better yet, for maximum freshness, you can make your own celery salt in small batches.

It's easy to do. Start with a tablespoon of whole celery seed. Grind it up in a spice grinder or use a mortar and pestle. Then add two tablespoons of Kosher salt, mix thoroughly and use. Keep it sealed tightly and it'll stay fresh for a month.

For that matter, you don't need to grind the seeds. It's just that some people don't care to bite into whole seeds. If you leave the seeds whole, your blend will stay fresh longer."by Celery Salt fresh: Or better yet, for maximum freshness, you can make your own celery salt in small batches.

It's easy to do. Start with a tablespoon of whole celery seed. Grind it up in a spice grinder or use a mortar and pestle. Then add two tablespoons of Kosher salt, mix thoroughly and use. Keep it sealed tightly and it'll stay fresh for a month.

For that matter, you don't need to grind the seeds. It's just that some people don't care to bite into whole seeds. If you leave the seeds whole, your blend will stay fresh longer."  From Danilo Alfaro.