Laura's Corner

Happy Summer!

Spring was enjoyable this year, then summer went BAM! 90 degrees. Time to hibernate until October.  If you see me outside in this weather, know that I am miserable, but trying to keep a smile on my face.

Updates on sew many items:

Most important is that CP Retreat Center has a new hot water system! Thank you to the couple of groups who relocated while we tore out the old and installed the new system!

CP1 has a new ramp, front door, back door and adjustments to keep ice from building up outside the back door.

CP2B has new carpet tiles in the work space.  This will help dampen sound in the bedroom below while making it easier to roll chairs in and out from work stations.

CP Quilt Shop #2 is almost a month old.  This shop contains modern fabrics, bag-making supplies, wide backs and cuddle/minky.

CP Quilt Show (formerly walk) was held in May at St. Peter Parish Hall and displayed all the quilts in one spot; it went very well.  We will host the quilt show again April 30 and May 1, 2027. 

CP Quilt Stories - to make a book has been put on hold indefinitely.  It will take a lot more stories than we received, in addition to a lot more time and money than I anticipated.  Time and money are items I am currently putting toward our current buildings.  

I am reminded of what I tell people, "You can do anything you want to, but most of the time you cannot do EVERYTHING you want to." 

We hope you enjoy our building updates and additions!

Happy Quilting, Scrapbooking, knitting, diamond dotting and all you do!

Laura G

Michelle's Materials

Retreat Availability

If you're looking for a last minute getaway, we have some availablility in July! Please check with the office (989-845-2159) to make sure the date you're looking at is still open!

July 6-9 (Mon to Thurs) Weekday 27
CP2 -24 spots
CP3B - 4 spots
CPRC24 - Quilts of Valor, spaces available

July 10-12 (Fri to Sun)
CP3 - 12 spots, available for 2026 only
CPRC 24 - 24 spots
CPRC 16 - 16 spots
Suite B - 4 spots

July 13-16 (Mon to Thurs)
CP1 -12 spots
CP3 -12 spots
CP3B - 4 spots
Suite A - 4 spots

July 17-19 (Fri to Sun)
CP3B - 4 spots, available for 2026 only
Suite B - 4 spots
Suite C - 4 spots

July 20-23 (Mon to Thurs)
Suite B - 4 spots, available for 2026 only

July 24-26 (Fri to Sun)
CP1 - 8 spots

July 27-30 (Mon to Thurs)
CP2 - 12 spots still available
CPRC 16 - 16 spots 

July 31-Aug 2 (Fri to Sun )
CP2 - 24 spots, available for 2026 only
CP3B - 4 spots

The 2027 Availability is up on our website. We have weekday and weekend retreats available. Feel free to check out our WEBSITE or give us a call so that we can help you find the perfect spot!

Barb's Missing Belongings

Please check out our new lost and found listings on our home webpage!  Click on the link to the most recent items left at each building. The items in the left picture below are in the office currently and the right picture is of items left at CP3!

Sew What's Cooking? With Jenn 

Balsamic Chicken Skillet

Ingredients

• 2 Tble olive oil
• 2 Tble brown sugar
• 1/4 cup balsamic vinegar
• 1 Tble soy sauce
• 2 cloves garlic, minced
• freshly cracked pepper
• 6 boneless, skinless chicken thighs
• 4 oz. whole milk mozzarella
• 2 Roma tomatoes
• 1/4 bunch fresh parsley 

Instructions

1. Prepare the marinade by stirring together the olive oil, brown sugar, balsamic vinegar, soy sauce, minced garlic, and some freshly cracked pepper.
2. Place the chicken thighs in a gallon-size zip top bag or a shallow dish and pour the marinade over top. Stir to coat the chicken in the marinade. Marinate the chicken in the refrigerator for 30 minutes to 8 hours, turning occasionally to redistribute the marinade.
3. When ready to cook the chicken, heat a large skillet over a medium flame. When the skillet is hot, carefully take the chicken thights out of the marinade and place them in the hot skillet. Cook the chicken thighs until cooked through and browned on each side ( about 5 minutes each side). While the chicken is cooking, slice the mozzarella into 6 pieces, slice the tomatoes ( at least 12 slices), roughly chop the parsley.
4. Once the chicken is cooked through, remove it to a clean plate. Pour the remaining marinade into the skillet and let it boil over medium heat, stirring often, until it has reduced to a rich, thick glaze.
5. Turn the heat down to medium-low, return the chicken to the skillet, spoon some of the glaze over each piece. Place a slice of mozzerella on top of each piece of chicken, followed by two slices of tomatatoe. Place a lid on the skillet and let it heat through until the mozzarella is melted. Top with the fleshly chopped parsley and serve. 

I enjoy serving this with asparagus and a rice dish. I hope find it as tasty as I do!