Fabscrap Haul, Part One

I made another order from Fabscrap, this time for scrap packs of lace, green fabric, purple fabric, and multi cotton. Today I'll show you just the lace pile.

I was really bowled over at the colors and variety of lace I received. I've always wanted to make a lace quilt of my own design, but I rarely use lace except for crazy quilting, so I never acquired enough to make a try. Now I can.

All the pieces are very generous, and the patterns are all different. The quality is insanely wonderful.

Some of the pieces are intricate and have patterns I've never before seen.

Having all these colors and patterns to work with is so amazing. The quality of the entire pile is like new. I never expected the lace to be this nice, and once more I'm dismayed that this fabric might otherwise be in a landfull. Since lace tends to be expensive, to buy even 1/8 yards of this in all these colors would cost major $$$.

Stop in tomorrow and I'll show you pics of the rest of the haul.

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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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