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My current bus project:
I was inspired by this pattern.
As a teenager I made a lot of crocheted hats like this:
(I know, I won't win any awards for this diagram, but at least it gives an idea.)
It's occurred to me that a hat could be made using a variety of stitches... Garter stitch for this one, linen stitch for the next?
Once upon a time, in a wood not too far from home a little tree grew.
It was a slightly crooked tree but the birds and squirrels that sheltered in it's branches and called it home didn't care about that.
They just loved their little tree for the shelter it gave...
Not quite the tree I wanted to learn how to fold, settling on good enough for now.
Instructions for this one here.
Altered.
A little stitching while waiting for the potatoes to boil.
Threadcrumbs from Jude plus some fabric (raw silk) I dyed with pomegranate a few years ago.
Silk dyed with fresh indigo leaf, over-dyed with pomegranate.
Two pennies used as a resist.
I've gone over 60 days documenting on Instagram the spinning or knitting I've been doing everyday . I wonder if I can show up here everyday for awhile? An experiment to see if I can make a little bit of something and document that making. Spinning or knitting for the fieldnote blanket won't count for this.
Even something as simple as an origami star for wishing upon.
I tend to think of cooking as an equation.
Fresh spinach from the farmer's market
+ spices
(Mustard seed, cardamon, ginger, turmeric, pepper and orange peel.)
+ cheese:
+ buttermilk and onions = everything I need to make Saag Paneer.
Now it's time to cook that spinach!
I've shared this before as it's probably one of my top ten favorite books:
Once upon a time, when women were birds, there was the simple understanding that to sing at dawn and to sing at dusk was to heal the world through joy. The birds still remember what we have forgotten, that the world is meant to be celebrated."
Terry Tempest Williams, When Women Were Birds
Lola and I were out just after dawn. We sat for awhile to watch and listen: seagulls, crows, a hummingbird, stellar jays, a flicker, little birds who's song I can't identify, a nuthatch, a hawk.
It's been unseasonably, record-breaking warm this week. A high of 68 degrees on Thursday. Lots of rain, some flooding on local rivers.
The cold will be back though.
I am hemming the coat I've been making. The last step will be deciding on buttons or some kind of closure. I have a few possibilities in mind.
I've been looking at the sky scarf I made and been considering it as a weather pattern.
It will be a part of my field note blanket.
A couple weeks ago I made my first batch of sauerkraut. Sucess! It turned out very well.
I've done a couple things with the sauerkraut but the "Ruben" salad I've now made twice is my favorite. It's recently occurred to me that almost any sandwich can be turned into a version of a bread salad.
Bread cubes fried in olive oil + warmed sauerkraut + sliced corn beef (or not) + cubed swiss cheese and a salad dressing of buttermilk, ground pepper and just a bit of olive oil.
I'll be making this again...
After a wind storm with gusts up to 50 MPH most of the leaves are gone from the trees.
The season is altered.
Sometimes I imagine wind as a car speeding down a highway.
How it travels.
Over the last two weeks I've seen several flocks of geese fly over. Snow geese winter here, in this corner of the Puget Sound. Today there was a small flock of swans. They (both trumpeter and Tundra) also like to winter over in the fields that are fallow. It's easy to tell the swans from the geese when they are flying. They usually are a much smaller flock and their necks are so much longer.
I'll spin white yarn for my field note blanket today. I'm thinking of piecing some flying geese blocks: white, blue and gray.
Broccoli+ oil cured olives + roasted tomatoes.
If the broccoli is fresh enough include the leaves.
A fall treat, sugar pumpkin sliced thin and fried with in olive oil + a sprinkle of a favorite spice mix.
The rest of the pumpkin is being steamed in the oven so that I can make muffins or something similar tomorrow.
1/4 cup salt + a whole head of garlic blended into a paste in my mini food processor.
For one or two quick and easy servings of garlic bread, add a bit to some heated olive oil and fry a slice or two of bread.
P.S. The garlic salt keeps very well in the freezer for quick and easy garlic flavor. Just remember to not add additional salt.