Here are some things I recently finished....
Pajamas for Jenna.
(True Bias Hudson pants and Grainline Studio Linden Sweatshirt.)
Sweatshirt for Jenna.
(Another Linden Sweatshirt from beautiful, soft, Japanese knit. The fabric from a line called Echino, by Etsuko Furuya, and was purchased at Momen+, a wonderful fabric store in Torrance. The store has an incredible selection of Japanese fabrics.)
True Bias Ogden Camis for Dana and Jenna, from rayon.
Next up is another Ogden Cami for Dana from this silky shibori fabric.
And, I am still working on the Spools quilt.
Dana and I also visited the BROAD museum downtown. This new modern art museum is a space so full of light and has plenty of room to allow the viewer to step back and really take in the art. Many pieces are quite large, even wall-size, canvases. I loved it. I want to visit again soon. I often find museums to be the antidote to shopping, or to consumerism in general. I'm free to enjoy. No purchase pressure or compulsion. Art in museums is not for sale. Taking time to just look and think is very relaxing and clears my head.
At the stair landings, heading up to the second and then third floors, there are windows into the storage warehouse (for the paintings not currently on display).
Finally, there is currently an exhibit called INFINITY MIRRORED ROOM-THE SOULS OF MILLIONS OF LIGHT YEARS AWAY by Yayoi Kusama. It's a tiny room that you enter for only 45 seconds, one person at a time. You can request an entry time by iPad after you enter the museum.
It was interesting and worth waiting for.
Dana and I took a sourdough bread baking class at BLVD Kitchen in Sherman Oaks, and so far I have made two beautiful sourdough loaves of my own:
I also came up with a tasty new salad that I like.
Kale and Oranges with a simple dijon lemon vinaigrette.
1 bunch Kale (any type) cleaned, stemmed, and chopped
1-2 oranges, tangelos, or tangerines, peeled and seeded and separated into segments
(If orange is large, cut segments in 1/2)
1 tablespoon dijon mustard
1/2 tsp salt
black pepper to taste (1/8-1/4 tsp)
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
juice of 1/2 lemon
1 garlic clove, pressed
Mix dressing ingredients, then pour over chopped kale and massage dressing into greens well.
Top with orange segments and serve.
Maybe I should write these posts more frequently, and then they wouldn't need to be so long.
Until next time,