Thrifting & Patchwork

Last week while thrifting in Lady Lake I was able to pick up this brand new roll of knit fabric for $3.18. That's $1.59 per yard, which is quite a bargain. I'm going to use it to clone a tunic I love that is sadly falling to pieces.

I removed all the cobbled patchwork from my February tote, and tried one more time to accomplish what I envisioned with blind stitching. That worked a little better, but I still didn't care for how it looked with my less than impressive stitching, so I tore out that attempt, too.

It happens, even to a non-perfectionist like me.

My third attempt using the classic crazy quilting stitch and flip method worked so much better than the first two I'm sticking with that.

I also found some striped floral pieces in the scraps, which are probably pieces from some vintage napkins or a tablecloth. If I can cobble these together and use them for the lining I think I will.

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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.

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.

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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