A Notion to Retire

Over the years I have managed to dull or break every seam ripper I own, with the exception of this cheap little plastic one that belonged to my mom (the one at the bottom of the pic.) Yet after something like sixty years of service, the blade finally grew dull, and there's no way to sharpen it. I've struggled on using it as it is because it was Mom's, but my hands aren't thanking me for that. Finally I invested in a new seam ripper/stiletto combo tool (in the little purple bag.)

The two-in-one tool is really beautiful, has a nice weight to it, and is self-capping. To use the ripper or the stiletto, you just have to pull out and reverse the ends.

I got this from Quill and Hive on Etsy. It was a bit pricey, but I wanted to invest in a better ripper, too, to save my hands.

As for my mom's old seam ripper, it's been with me too long to toss out, so now it will retire to my antique sewing box.

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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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