Small Project, Big Finish

Last night I completed my slow stitched spool project and sewed on the wrapping ribbon.

Here's the whole strip unwound.

I felt a bit timid when I began the project, as I've never made one of these. I also didn't feel sure I could be very creative in a 2-inch-wide work space.

One thing slow stitching does for me is help me let go of my doubts and worries, and find the joy in the work.

I don't want to be perfect when I slow stitch; instead I embrace my limitations and all the imperfections that come from them.

I didn't consciously decide to make it beach-themed, but as that's my safe place I'm not surprised it evolved into that. For the last space I stitched a sand castle like those I always built at the beach.

The final touch was naming the project Beach Memories. Very glad I tried this, as I'm now in a good place in my head to begin the next large quilt project.

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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.

Rayen

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