Class Fabric Part 1

The fabric that I got for a minimum bid for my friend's quilting class arrived, and what a box of surprises this turned out to be.

There were four yards of 108" wide muslin, a yard of white gauzy fabric, and a fat quarter of quilting cotton. My friend is taking the muslin and the quilting cotton, but the gauze is too thin for her purposes, so I get that (which is perfect; I love to slow stitch with this type of thin cotton.)

She also gave me this five yard length of black twill tape, which always comes in handy for small bag handles and drawstrings.

There were ten yards of Spoonflower printed canvas and denim in marvelous robot and 60's atomic prints. These are too heavy for her needs, so I get to keep them.

She was really happy about this five yards of flannel emblazoned with the Pittsburgh Steelers helmets and emblems, which she's going to teach her class to use as hidden foundation material during the "what to do with really ugly/unwanted fabric" stage of the class.

Stop by tomorrow for part two and more surprises. :)

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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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