Revisting an old Inspiration

Sometimes on the side of the road there are historic places that almost everyone passes by without realizing they're still present. While out on our drive my guy and I stopped to revisit one, the remains of a sugar mill from 1825.

The only thing that protects the place is a chain-link fence, through which I took these pics. It's incredible to stand so close to something so old.

Compared to modern factories the ruins seem so small, barely larger than a house. Local lore tells us while using the first steam-powered cane-crushing mill in the region, Dummitt produced sugar and rum at the mill with the help of approximately 40 local Indians and 100 slaves. In turn, the Indians traded fresh game for the mill’s products.

It's a very quiet spot. Each time I go there I try to imagine 140 people working at the mill, most not by choice.

This is another place for which I want to write a story one day; perhaps a mystery of something found at the mill by a slave. It has that kind of slightly eerie presence when you look at it, a ruin still concealing an old secret.

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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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