Looking Back Again

Although one of my favorite guild quilt shows was held last week, with the Delta variant still raging and people not masking or social distancing I decided not to go. Instead I started looking through the many years of pics I've taken at the same show in the past.

I remember how blown away I was by this paper-pieced swan. So many tiny bits of fabric.

The box lunches they sold in the little outdoor cafe were wonderful, too. Several times I went to the show with my favorite person, and we always had lunch there.

I've always been impressed by what the guild members could do with fabric and thread.

This was the quilt that made me determined to learn how to do bargello piecing -- and I taught myself from books, too.

Mostly I just miss being able to walk around an enormous room filled with so much creativity. Ah, well. Maybe next year.

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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.

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.

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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