Skip to main content

Little Stitch Experiments

In a few weeks I'll be starting my next large quilt project, but for now I'm sticking to little things I can do in a day or two. A lot of these are simply to test threads and stitch ideas like this one, where I'm feather stitching in perle cotton over chenille thread, and wove and chain stitched the base out of some scrap jute twine. I'm using cutter quilt scraps as the foundations for these experiments.

Sometimes I try out different colors and weights of thread with the same stitch, as I did here with the French knots, to see which looks best.

Right now I'm playing with some old lace to see how best to stitch it down, as I plan to use a couple yards of it on my next big quilt.

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.