ready, set, nah

Have you ever had something you really wanted to do, but then for some reason the mood shifts and it gets moved to the side or abandoned completely? I have that happen all the time with my making, I’ll have an idea, daydream about it (plan what materials to use & how cute it’s gonna be), draw out the details, gather supplies, and then not actually start it. Sometimes it’s because of other obligations, or other projects, but sometimes there’s no reason at all. I’m trying to be sweeter to my creative heart when the excitement fades and appreciate the happiness the planning brought me. Letting myself move along, maybe coming back to it later, maybe not. I tell my inner attitude it’s not time wasted, it’s not lazy, it’s exploration, it’s helping me be better prepared for it, when I’m ready for it.

It happens with my knitting too. I’ve had this pattern for a while (Ok, I just looked, I purchased it in 2016!) and over that time I’ve thought about this shawl a lot, and each time it bubbles back up to the top, I get a smidge closer to actually starting it, I can’t exactly put my finger on why I haven’t cast on yet, but choosing not to force it, will make it all the more enjoyable when I do.

Other times it’s the opposite, when an idea goes from a random thought on a Wednesday to a fully formed thing by Friday.

I wanted a shirt, so I made a shirt. I found some sheer cotton lawn fabric, drafted out a simple boxy top pattern and got to it. Revised a few iffy bits and version 2 is already on the cutting table.

(💕 Sewing beautiful things for my body out of weird stash fabrics because I can. It took ages to learn I was perfect the whole time, and it was society and fast fashion that had the size problem.)

Giving myself room to develop ideas, a place to start or come back to without any set expectations, allowing mistakes, changing directions, taking notes along the way, remembering productivity doesn’t have to mean physical production.

(💕 Making the slow moving glitter shakers of my childhood took way more time and effort than I thought it would, but Lex is an enthusiastic and calm craft companion and when I would start to get rumpled, she’d say or do something cute and snap me back. The trade off is, she’s messy as shit, So Much Glitter Face!)

Unexpected magical things just happen when you give something room to grow.

💕

small starts

It’s been kind of chilly here lately, we’ve had an occasional muggy day, but it’s mostly been rain and semi sunlit gloom. I don’t mind, I’ll take a cozy knitting day with a shawl in my lap over wilting heat. I’m still slowly working through my stash yarn, still slowly working through the way it sometimes feels daunting and discouraging to do so. Trying to understand why it feels limiting, or like nothing is the right choice or that somethings are too precious/rare to use ..I’m so over feeling guilty for things that make me happy, do it, use them. I sorted out a mellow strawberry fade with some stash favorites (heehawed overed winding them, because once you break skein you’re f’ing committed) and started a Powder and Dust shawl ..and I love it.

We made rhubarb cream cake, laughed at how cute little Lex was, and how tiny me was/is just a small girl version of my dad. I turned candy garbage into a candy badge just because I could, spent some time in the studio doing chalklegs stuff, including sculpting up a few more chubby gummy bear & tag along heart stitch markers for a small shop restock. Mostly enjoying making small starts on the bigger things ..Oh, and I ate a muffin bottom, I don’t ever eat bread butts, or edge pieces on anything, I am strictly a middle person ..progress 💕

Rhubarb Cream Cake
1 box yellow cake mix
3-4 cups rhubarb chopped
1cup heavy whipping cream
1cup sugar

Make yellow cake as directed on box, pour into a greased 9″x13″ pan, top with rhubarb, sprinkle 1 cup sugar over top fruit, drizzle 1 cup cream over entire top (DO NOT MIX) bake at 350° 40-45 min. Let cool, then store in the fridge. All the fruit and cream sink to the bottom during the bake and create this amazing custard cream layer, this is best served chilled.

You can use fresh or frozen rhubarb (pictured was leftover from last year’s harvest) if using frozen, let defrost and drain off excess liquid, but do not squeeze fruit, you want some juice!