Sew, press, trim. repeat as required (or time permits).
Once the dogs had been walked, and towelled dry, that was my day.
I dug out the Karma Chameleon quilt blocks but having added 3 more strips to each I am tempted to change the name. There are so many last pieces of much loved fabrics in there that perhaps it should be called The End.
No, too silly. Plus I like the original name. There are 30 blocks and they will become a 5 x 6 layout quilt. There may have to be borders as I am galloping through the bin of larger scraps and strips. I have no intention of cutting from yardage as there are plenty of smaller scraps and short strips. I do like a piano keyboard border so that is a possibility.
There are plenty of charm squares and they can be cut to make 21/2" x 5" strips if needed.
I do have the blocks made for a Tumbling Charms Quilt, an old design from Jenny Doan, it will be the 4th quilt in that layout.
There is a huge stack of random sized pieces that were given to me last year and I have a plan.
I saw Darlene Michaud make a scrappy quilt using just such scraps, along with solid yardage cut into strips, on her You Tube channel recently. The finished top was just my cup of tea, yes please black with no sugar, and I have bought some more solid yardage.
Don't shoot me I know that I shouldn't be buying more fabric. The only solid that I had in any quantity are red and white, I now have blue, dark lilac and light green. I do have some tone on tone that read as solids but will only use them if it is essential.
Those three should keep me occupied for a while.
It has been raining here all day, Ben doesn't care a bit but Herbie hates wearing his coat. The minute that he sees me touch it he is off to hide under the coffee table or behind a sofa. Then he wriggles and squirms like a bag of snakes while I try to pour him into it. I say pour because he seems to be able to turn his bones into liquid making him as floppy as a half set jelly.
It's all fun here.
Dinner tonight is a tweaked recipe from my Nisha Katona book The Spice Tree. I am using a blend of 2 recipes to use lots of bits of veg up. I have them all prepped, the big wok is ready and all the spices, whole and ground are measured out ready. I have some frozen peas for a little sweetness and a load of Edamame beans for added protein.
Now I have just seen the time so I am off to sling hash.