The Fun Part Begins

Any quilt I make that is bigger than my sewing table I have to put together on the tile floor in the front hall. I tape down the backing fabric to keep it from shifting before I add the batting and the quilt top and start pinning. It took two hours, as I'm pretty slow with safety pins, and I jabbed myself a bunch of times. Happily I didn't bleed anywhere on the quilt.

I was super happy this time to find I had a large section of batting leftover from another project that fit this quilt with room to spare, so I didn't have to open my very last bag of new batting.

I considered using just a vivid blue cotton thread for the hand quilting, but that will blend in the dark patches and stand out too much with the light patches, so I'm going to use threads that match (or are close to) each color in the patchwork. I don't have any thread in the charcoal or the orange shades, so I'll make a trip to JoAnn tomorrow for that.

This is how using different shades of quilting thread looks.

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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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