Not only did I have to frog a washcloth that I had started over about 9 times, and then a sock which was all done except the toe and I looked back and it was unraveling....where I had evidently skipped a stitch WAY BACK.....plus look at this.........
I have made 2 pairs of socks that I was wearing. They were both made from Cascade 220 washable yarn (yeah right).....I have washed them about 4 or 5 times no problem. The last time the blue ones "felted" and shrunk...same washer (Frontloader with no agitation), same cycle, same water temp.....does the anti-felting wash away after awhile? I'm seriously taking it all as signs that I am supposed to stop knitting.....for now anyway. If I have to hand wash socks that I wear everyday...well, let's just say...I'm not going there.
I traced and cut out all my pieces for my next applique block.
I also decided that although I love my projects I need something in each of those areas that is BIG and something that is little so I won't tend to feel like I'm not making any progress. I ran across this book I've had for awhile and that's what gave me the idea. They are "little" applique projects....postcard size to be exact! LOL!
Maggie, the rabbit is getting lined ears............
and probably a dress cut out too.
And yes, I'm finally back working on my Blackberry Salad blanket! That little birdie really motivated me.
Today was Farmer's Market..........onions and more beans
and a jar of homemade Peach Jam.......these are all from the Amish here
and it was bread making day for me here on my homestead...
Here's the recipe for the meal I made the other night that was SO good and good for you!
GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!
INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
DIRECTIONS
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.