Thrifted Fabric Project One

The first recycling project from my thrift haul of fabric was turning nine yards of this Robert Allen home upholstery fabric into tablecloths for my house. The reason I decided to make tablecloths out of it is mainly because I don't have a matching set for all the tables at my house. I also regularly make upholstery fabric remnants into tablecloths, as they wear better and last longer. It's cheaper to make your own, too.

Making tablecloths is just a measure/iron/cut/pin and machine sew hem job, so it's pretty simple.

I made a smallish square one for the kitchen nook table, where we eat everyday.

The largest tablecloth I made was for my sewing room table, which doubles as our formal diningroom table.

Finally I made one for the back porch table, as we like to sit out here in the spring.

Believe it or not, after making all three I still have a little over three yards left of the fabric, which I'll either turn into runners or save as backing for something else.

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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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