Experimenting Again

I've had this oddly colored skein of very chunky chenille thrifted yarn for a while now, and I just didn't know what to make with it. It's super bulky, which is a type of yarn I never use. Honestly, it's not that attractive, either, or I would have worked it into that Valentine's Day wrap I made. So I tossed it in my test yarn box and took it out again last month to see if I could make a medium version of the handled basket I learned to crochet from that video tutorial.

It worked up much nicer-looking in the basket form. It was also easier to crochet the basket using one strand of yarn versus three. I just left off making the handles because I want the basket to be more like a bowl, and used up every inch of the skein, so there was nothing leftover.

I do save all the little bits of scrap yarn leftover from my projects, so the basket works nicely for that.

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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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