Skip to main content

Here We Go

Last night I kept that promise I made to myself and backed, batted and pinned the linen quilt. I waited until the pups went to sleep so they wouldn't come over to help. The warmer weather has them shedding like mad, plus lately they think every textile on the floor is an invitation to tug-o-war. I went slowly with the pinning so I wouldn't bleed on the quilt, so it took about six hours altogether.

I had to iron everything again first (linen tends to wrinkle if you breathe on it) including the batting. Lately every roll of batting I take out of the bag is puckered and bulgy and makes me a little crazy. I also forgot to square the bottom, something I didn't realize until I'd finished pinning.

I don't know if I mentioned it before now, but the top is comprised entirely of scraps from a small bed linen company. The backing is a beautiful vintage navy linen I found on eBay, a bit darker and heavier than what I used for my first linen quilt, but very comfortable. I can't wait to get started on the stitching.

Comments

Popular posts from this blog

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.