Barb, Kris, and Jan came the night before and we had a fun pajama party. Sue was supposed to come Monday night as well, but didn't want to leave North-Western Connecticut with the chance of power outages still looming. She arrived this morning a few minutes after 10, stayed for most of the session, and then turned around and left a few minutes before 3 to avoid NYC traffic (and arrived home safely in land-speed record time -- 2 1/2 hours. She gets the Devoted-Quilt-Historian prize of the month!! Jan is staying a second night because her dear husband (in Vermont) told her not to come home yet -- she wouldn't be able to get up the driveway because of the lingering ice storm.

A total of 18 people attended today , and although we thought there might not be enough chairs for all, (there were) it turned out that we spent very little time actually in the chairs. Every time a new quilt was spread on the table everyone jumped out of their chairs to gather round.

We had a wonderful visit getting to know the 8 newcomers to this new group at lunch. Thanks to Donna for bringing the rolls, Liza for last minute cole slaw, Donald for salad and balsamic dressing (and those extra chairs), Nancy K for two (that's 2!) desserts, and Barb for her breakfast coffee cake.

Tuesday, January 21st is our next get-together, weather permitting. I hope you all can make it. We decided that at the January meeting, because of the season and the possible on-set of cabin-fever, to look especially at log cabin and house-block quilts. Of course we want to see everything else you want to bring as well.

Here's the recipe for the barbecue sandwiches we had. A dear friend has made this for years for New Year's day and we've always looked forward to it. It is super easy and feeds a crowd. You start it cooking the night before in your slow cooker or crock pot.

Pulled Pork Barbecue

4 lb pork shoulder blade roast (fresh pork butt) 2 onions, sliced 1 onion, chopped 5 or 6 cloves 2 cups water 16 oz bottle of your favorite BBQ sauce salt and pepper

1. Place one sliced onion at the bottom of Crock Pot. 2. Stud pork roast with cloves and season with salt and pepper. 3. Place roast in Crock Pot on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way. 4. Cover and cook on low 8-12 hours or overnight. 5. Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. 6. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. 7. Return the pulled pork to the Crock Pot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.

Serve on large, crusty buns. Garnish with dill pickle spears and thinly sliced raw onion Serve with coleslaw. Carolinians would put the cole slaw on the pulled pork sandwiches..that's up to you.

Judy in Ringoes, NJ

Red Plaid delaine top and skirt from 1860's

Red and white applique quilt with sashing. Made from unfinished top of blocks set on point, reset square with new red material for outer border.

Red and Green vintage Poppy and Pineapple block, 36" square, newly quilted.

Red and green sunflower, triple sashing, double pink