Skip to main content

Bye Bye Quilt

I finished making a gift bag for the koi quilt using leftover scraps of the patchwork and backing fabrics.

I slow-stitched this one, quilting it with holographic Sulky for a bit of a different look. I also didn't worry about lining up or measuring the patchwork, so a little of the front spilled over onto the back of the bag. I think that looks neat.

The inside is lined with the strip stitch and flip fail, which hides my ineptitude while making practical use of a mistake.

The koi quilt fit perfectly inside the bag, and now it's on its way to my favorite person. She currently owns only one blanket (she's living minimally as she moves around for work), so I was quite happy to send it to her.

Comments

Popular posts from this blog

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.