My Midsummer Sprigs Sampler is back from the framers and I am so happy to be showing it to you.
Some mock cross stitch (I've heard it dismissed as "sudoku for crafters") but I find the regularity of the stitches soothing, the way the most organic shapes are reduced to even little squares. Working on the black linen was hard work at times, I'll be honest, and I think all other cross stitches I sew will feel easy after this. But I kept at it because I love it so much, love the way the colours pop and shine against the dark background.
I opted to have it framed without glass. This is risky - I'll have to make sure I don't hang it in a sunny spot - but my preference. I love the way I can run my hands over the stitches of the things I've made and feel the bumpy texture. I'm weird like that.
I followed the pattern instructions for the most part, ordering the stated linen (Cashel) and some of the Weeks Dye Works embroidery threads she recommends. They are lovely because they're variegated, and so the colours pool and change as you sew. But I also bought a lot of the cheaper brands of thread too, like Anchor and DMC, especially for the colours I only needed in small quantities.
At the moment it sits on the mantel above the fire place, where the black linen reflects the black stove below. I'll enjoy looking at it here for a while before I hang it elsewhere.
Thank you for your brilliant tips and suggestions on how to survive the kitchen re-fit! We are fortunate in that we have a sink and cold water plumbed into the garage, so can wash up there, with hot water from the kettle. So our temporary kitchen will consist of a sink and tap, a small amount of worktop space, camping table, fridge, freezer, microwave, kettle, toaster and slow cooker.
Your tips were great though. I'd already thought about eating at other's houses (I'll be seeing a lot of my family over the next few weeks!) and using the microwave and slow cooker, but hadn't considered paper plates, what a flipping good idea. And hot meals at school for the kids every day means that I don't have to worry about cooking them something every night. "Cold Collation" (a cold meal of nice nibbles, like anti pasti) was a new one to me, but I reckon I can give that a go! And things that can be eaten with couscous and bulgar wheat which don't require boiling, only soaking in boiled water - brilliant tip.
I am batch cooking like mad, especially meals which can be eaten with those microwaveable pouches of rice or couscous; chilli, curries, and yesterday ten portions of spicy chicken, chorizo and chick pea stew were made and frozen. And I'm not above buying a microwave meal, of course. Or eating the odd takeaway.