A Day of Stitching

It took me a full day of stitching (interspersed by puppy care, walking, attention, and meals, stretching, trips to the loo etc.) to sew the hidden quilt backing fabric to my canvas bag foundation. Since this is a slow stitch project that's fine -- I'm not in any particular hurry -- and it's a rare luxury for me to have an entire day to devote to my textile art.

For the quilting I followed the original stitch lines from the hidden quilt. I like doing things like that as an homage from me to the maker. The part that took the longest to sew was the fragile ragged edge side. That was pretty delicate work; I really felt the age of the fabric as I stitched. It was pretty thrilling for me, too. Every time I work with very old fabric I feel privileged.

I managed to get the little original boro patchwork right in the center of one side, too. Stay tuned to see my progress.

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Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.

Rayen

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