Jennifer sent me this lovely crochet scarf for Celia’s scarf exchange. Gabby says it’s very warm and cozy, we love the colors too. Thanks Jennifer! I can’t yet crochet and I sure couldn’t have done this myself, it’s wonderful.

Yesterday I put together a Chinese takeout bag for Jena’s pink auctions. I had done the pink and white knitted bracelet but the end came undone as I was giving it to her. I don’t want someone to pay for something and have it come apart so I’ll save the bracelets until I work out the kinks and stick to things I have more experience with. This pattern was a first for me and it’s got a few little kinks but nothing fatal I think. There are some flaps on the inside that I’ll modify next time to make them smaller and this was my first attempt at a hand buttonhole. I like the hand-done one much better than machine ones so I think I’ll keep trying at this and hopefully I’ll improve. It seems much sturdier, I’ve always been annoyed by the machine ones that invariably fray.

Daniel is taking art metals this semester and the first project was a cuff. His teacher was very complimentary and he’s really pleased with how it came out. I think he’s really going to enjoy that class. He’s already drafting out a design for the next project.

I’m really going to miss the CSA pickups when they are over. So often now I base my Wednesday dinner before knitting on what’s nicest in the box. Yesterday I used some leftover brown rice for a stir fry.

CSA stir fry

2 cups cooked and cooled brown rice
1 summer squash, chopped
4 beets, peeled and chopped
1 small green bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
1 small red onion, peeled and chopped
garlic seasoning
2 teaspoons low sodium soy sauce
olive oil

Saute onions and veggies in olive oil until soft, season with garlic salt. Toss rice with a bit of olive oil and soy sauce and add to the saute. Cook until heated through.