What I Buy (B&N version)

My favorite person gave me a Barnes & Noble gift card for Mother's Day, and I finally made the trek to the one in the Villages to use it. This is nice, too, as I'm planning another attempt at a no-spend month in June. I thrift books or buy used from Alibris to save money, so the chance to buy new was also a real pleasure.

Browsing gave me so insight as to the current state of the fiction market (I used to keep up with it more when I worked for NY.) In regard to reading for pleasure, there aren't a lot of titles on the market that tempt me -- all seem to be uniformly depressing or ultraviolent, two things I do not want in my imagination -- but I was intrigued enough by the flap story descriptions of The Astral Library by Kate Quinn to give it a go.

I spent the rest of the gift card on my other loves (crochet, art quilting and cooking) because they were what interested me, not that I needed them. I'll pass the quilting mag along to a friend as I usually do, and try a few patterns and recipes from the crochet book and the cookbook respectively.

Comments

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

Search This Blog