I'm taking a class to learn how to sew vintage skirts! Thanks, Jamaica Thrift Store, for the super cheap patterns.
The class skirt is not a vintage style, but a straight knee-length skirt, very basic. Well, I'm beginning at the beginning, so it's good practice.
Look! My skirt has darts! And I'm installing a zipper by the weekend.
I've been working on my quilting skills, too. I sewed this placemat together with hand-cut pieces. I'm still frustrated by my inability to properly pair patterns/colors, but I suppose practice will improve that.
The most important thing is that my sewing is becoming more precise. Look at my tidy squares!
...and I'm knitting a pair of mittens for myself in the traditional 'feather and fan' style.
The issue is that I have tiny wrists and have to knit with size 0 needles (aka toothpick width). They're killing my hands and I think I'll only be able to work on this sporadically.
I'm a puzzle fanatic and probably finish a 1000 piece puzzle every week.
It doesn't take long at all once I sort the pieces into helpful groups. On the weekend I'll occasionally sit down for an hour and work, but mostly I sit for 20 minutes in the late afternoons and "puzz," as I say. It's so relaxing after a day spent online.
I've been trying to take advantage of the in-season produce, too. I cooked down blueberries and blackberries last week and, when the mixture was chilled, mixed into coconut milk and froze in the ice cream maker for an absolutely delicious "ice cream." Recipe here.
I've mainly been making huge salads for supper every day, which Todd loves. I am excited about branching out into ingredients that I'm not used to using on a daily basis. Here are links to some much-loved summer meals around here:
Blackened fish tacos with avocado-cilanto sauce
Quinoa salad with mint, almonds, and cranberries
Shrimp and couscous packets with mango-avocado salsa
Chopped salad with feta, lime, mint, and sunflower seeds
Orzo salad with chickpeas, cucumbers, lemon, dill, and feta
Spring vegetable stir fry with lemon ginger sauce
Greek tortellini salad
I thought I'd be buying a lot of specialty ingredients and only using them once, but it's mainly a steady rotation of fresh herbs and veggies that are used from meal to meal. While I sometimes grill chicken to chop up and toss in any given salad for some extra protein, it's mainly vegetables, so it's a lot less expensive than the meat-heavy winter stews I make. Win-win!
That's all the activity around here this week...taking my nature inspiration from indoor things, like fresh eggs from the farmers market...
...and adorable kittens...
(the original Grumpy Cat?)
...or things glimpsed through a window, like this female hummingbird.
Hopefully we'll get some rain - or at least slightly cooler temperatures - soon. Have a great week!