Tragic Fabric Tricks Part 1

I see a lot of really tragic fabric out there in thrift stores, and I thought I'd do a three-part series on what to do with these gems that you might otherwise donate (or burn.)

Here's a prime example of fabric I personally regard as hideous: a pink skull novelty print that I got in a big bag of fabric I bought at a junk shop. First, I dislike all pink in general. I hate anything with bones that are dressed up to be cute, like these skulls with bows and heart-shaped eyes. To add extra disgust factor, the fabric is also glittery.

I wouldn't make anything with this fabric unless I can manipulate it so that it doesn't look anything like it does. How do you do that?

Get a yoyo maker and start cutting it up.

Here are the first three yoyos I made. You cannot tell what the print is anymore, right?

For projects like this I keep everything in a bag. It's easy enough to make a couple each night, and in a week or two I'll have the entire piece used up. Problem solved.

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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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