Again with the Spools

You may recall this wannabut lot of seven vintage spools that I lost because it went for more than my minimum bid. I didn't give up on the search for spools, and kept watching the listings.

That's how I got this lot of six vintage spools and spindles for $9.99. It actually works better for me than the first lot because the spools are all tall.

Once they arrived I noted they were a bit dusty, but so delightfully vintage, with traces of old paint still on the ends, and some of the yarn they held still wrapped around them. These go for $15 to $20 each in the antique stores, so I'm super happy to have them all for less than ten bucks -- and I will put them to good use this year.

The first two images in this post are from the original auction listings on ShopGoodwill.com.

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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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