Fifty-Six Cents Per Yard

I finally got a chance to measure all the fabric in the mystery patchwork lot, and it turned out to be more than I imagined.

Altogether I got three yards of this gorgeous mint condtion vintage gold metallic lightning/rainbow batik fabric, which I discovered now sells for $14.99 a yard. That's $44.97 retail for just those two pieces of fabric.

The fleece and flannels here totalled 5-1/4 yards. The cheapest retail price I could find for the fleece was $10.77. Flannels run about $5.99 a yard, so those two would have cost me $19.47.

Much of the fabric is quilt shop quality, like this lovely yard of Robert Kaufman Fusions #7, which presently retails for $12.99.

I can't put a price on the patchwork. I'm just honored that it came my way, and I'll be happy to finish it.

Adding up all the measurements, the total for the lot was 28.5 yards. I'm comfortable pricing all the fabric I received at $5.00 per yard resale (as indicated above, some are worth a lot more), so that $142.50 worth of fabric. I paid $16.00 for the entire lot, or about fifty-six cents per yard. Thrift your fabric, friends.

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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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