It's March!

What's been going on? 

There's been a LOT of time spent in the garden and some time futzing around the house while there have been workmen around. I'm also trying to ramp up the exercise as I feel I'm running out of time to lose another 15 pounds during the pandemic.

I had a piece of cloth left over from the runner I made way back when and covered in this post, and have debated for awhile whether it should be a "doily" to replace a knitted lace one, or a lovely colorful wine bag. I got tired of pushing it around the sewing table for a year so  I hemmed it into a doily, and put it to immediate use. It makes the room look coordinated in a wonderful way and replaces a crocheted lace doily. Don't get me wrong, I love my crocheted doilies but this suits the room better.

I'm part way through the 2nd set of mittens! Loving it... I decided I'll finish the mittens and then start work on the quilt.

I've got the loom warped up for Jennifer Moore's double weave class; I just need to put in a header and verify everything is threaded correctly.

I wound a warp for towels; it's twill blocks, a kit I bought from Eugene Textile Center.

I also need to repurpose the warping board as an inkle loom prior to Laverne Waddington's pebble weave class.

I sewed together and am quilting pieces for a grocery bag for DH, featuring hockey related machine embroidery and hockey fabric. DH has called the project "garish" and it may offend his sense of dignity, but if he doesn't like it I'll make him one that's less cute and more serious. Meanwhile, I'm playing with some of the machine quilting techniques that I want to practice and will have a practical bag when I'm finished. 

Food wise, I made Sierra Soups Tuscan Peasant Soup this week; it's a bagged mix, mostly yellow split peas, with simple directions and a couple of fresh ingredients...  also added the rest of the celery, some garlic and some sausage; between that and a trip to our favorite noodle place in Burlingame (take out, of course), I haven't cooked much.  The March Cookbook is Red Sage by Mark Miller. This week will feature fawaffles (waffles made from falafel mix), so it'll likely be next week before I get to the cookbook.