Clothes Maketh the Quilt Finale

Took a little over a month, but I finally finished the quilt I made from one pound of fabric from thrifted clothing.

The thrifted bedsheet I used for the backing shows all the embroidery stitching. For the binding I dug out some vintage cream-colored bias binding from my stash, keeping the entire project vintage, thrifted and/or recycled.

I struggled with this idea at first, especially in the design and piecing stage, but eventually I found my zone and even came up with a story about the quilt while I was working on it that I might write in my spare time. In the end I learned a lot.

Aside from the lovely time I had making this quilt, I think it proves that unwanted used clothing can become something beautiful, unique and purposeful.

Now I think I'll do some smaller projects. :)

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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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