Returned & Renovated

After a whirlwind week with my favorite person visiting, and our contractor finishing up our bath renovation, I'm finally back to blogging. You remember the old shower, yes? Here's what it looks like now:

My guy has a bit of paint touch-up work to do on the walls and baseboards, and he'll be installing new towel hangars. We'll also be having custom glass doors added so we don't have to use shower curtains anymore, but otherwise it's ready. I took the inaugural shower in it last night, and having the room to move around and the light to see what I'm doing was amazing.

The tile is so much prettier than the prefabbed shell of the old shower (I feel safer with tile versus slippery fiberglass under my feet, too.)

We also discovered and fixed a water leak in the piping that we didn't know we had, so that was a big bonus.

Designing the new shower, picking out the tile and making sure it worked for both of us took time, but it was also worth it. We're both happy with the end result, which is all that matters.

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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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