How can it be August already? I swear the days pass faster every year.
I do have a finish - Free Spirit Potato Chip. I bought a Free Spirit Kaffe Fassett Jelly roll last August and some coordinating green fabric for a project to be figured out (not something I do often anymore but fun!).
I eventually decided on a potato chip block with a narrow scrappy sashing.
I do love the colors in this 50" by 67" donation quilt. I quilted this with a meander using Glide #17543 light gray thread.
The back is a green print from my stash.
I have finished painting the second room of my studio - the cutting room. It was a pumpkin orange color and is now the same yellow as the long arm room I recently painted. Ray decided he'd really help with this room so it went must faster than the first room. I love that the room is much lighter now and I think I finally have it put back in order. Here's a look around the room.
I'm trying to clean out things I don't use/want anymore as I'm putting rooms back in order after painting. I really enjoy the larger feel of each of the finished rooms.
I found a scrap of fabric with the binding that said "It's a good day to be happy". I decided to make a tiny quilt (8.5" square) using the piece of binding because I like the saying. You might have noticed it hanging in one of the above photos.
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| I used Kaffe Fassett fabrics since some were on the cutting table. |
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I saw where someone was making binding with selvages so I decided to play a bit. Here's one piece of selvage fabric (I made three).
And here are some pieces cut for binding.
I now have a large roll of binding and I have no idea when I'll use it. It is rather neat though!
I had a huge pile of tops needing to be quilted and I'm slowly working my way through it. So far, I've finished three so I now have another pile - three quilts that need binding. Here is a sneak peek of all three. (They each still have basting threads.)
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| single and double loops |
I've spent lots of time in the kitchen lately taking care of fresh produce. It takes time but I love knowing where our food comes from and preserving food for the next year. I did find a new recipe that we both like - Zucchini Slice, an Australian egg/bacon/cheese/onion/zucchini dish. I've made it twice so far and I think it will become a staple here. We've frozen it and had it for breakfast and a light dinner.
And now we'll see what August brings...
