Another, Better Day

Because she won't get home for another year or two, my favorite person is trying to see all of her local friends while she visits. Right now she's out hiking with one, who will come by for dinner later. At lunchtime today, however, we took her to her favorite Japanese restaurant so she could have sashimi.

I was super surprised to learn that she hasn't had sashimi or sushi since she went to the islands; it's too expensive there for her budget.

At our local sushi place they hang up napkin art made by the customers.

It was about 50-ishF outside, and of course my favorite person found a lizard stranded in a cold spot, picked it up and transported it to a sun-warmed spot. It didn't want to let go of her. I know just how it feels. :)

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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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