Thread Haul Part Two

I thought I'd post more pics of the vintage embroidery thread haul I purchased as practice materials so you can see how nice and clean this lot is. Here's the pile of J.P. Coats variegated thread, along with two skeins of Iris.

Prism variegated thread, which I've seen in kits to make friendship bracelets.

Anchor embroidery floss, which is made in India.

DMC embroidery floss from France, my favorite embroidery thread brand.

AI cross stitch thread.

Two project thread holders, and the handful of unlabeled skeins in the lot (these were leftover from craft kits, I think.)

The four oldest skeins, a very vintage Clark's floss, Royal Moulin floss, and two hanks of wool embroidery thread.

The spool of fine metallic gold thread.

All of the DMC floss on cards fit nicely into an old Christmas tin.

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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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