Sunday, July 19, 2026

Summer

 Hi Dear Blog Readers!

Summer is going way too quick here!  This week was busy at work. Temps were high and the pool felt great.  Saturday we had possibility of scarey storms.  Luckily they went south of us, but I feel bad for those folks. We had over 5" of rain!  Same kind of storms predicted for Tuesday. One of the good things about western NY is that we only worried about snowstorms.  In recent years small tornados are becoming more prevalent.

When I did knit, I knit on the shawl. 


 
I started swatching with this worsted yarn I got at Rhinebeck in 2024.  Started with a 7 and it's  too loose  so trying a 6.  

Ruth has been working on her lovely Sea Glass sweater.  I love how the colors are working out.


 Martha is at the finish line of her pretty shawl.  We'll see the finished shawl next time!  It's such a pretty wrap around me Im cold shawl!

 

 

In other news:

Martha put together a fancy scrapbook of her daughter's wedding, which was over a  year ago already.



Morning walk
 

Tiffany sent me this.  They ran into a guy with a snake and Mason got to hold it.  yuck.

This is the best book!  I am 2/3 of the way through.  The story is sooo good, as is the writing.

First year with the hibiscus. Sooo pretty.


 We got to see Joey's kids this weekend. So cute.

Jayce got a nice haircut this week



Have a good week dear blog readers.
 


2 comments:

karen said...

I know this an unpopular view but I cannot wait for summer to be over and it's going so slowly for me, ha ha ha. Lovely knitting and that worsted weight wool looks super squishy.

Jane said...

I don't know what you are planning to knit with the worsted weight yarn (deep rose) but it sure might coordinate with your shawl. I want to read the book you mentioned. I am glad you are enjoying it.

I used to be able to reply to comments on my blog with an email but blogger know longer provides the email address. I hope it's ok to answer your question about basil bombs here. I run fresh basil (grown in a pot on the patio) through the food process with a slight drizzle of olive oil - just enough so it sticks together. Then I freeze small amounts in a paper liner in muffin tins. During the winter, I break off pieces and add to soup, spaghetti, pizza sauces. My son refers to them as basil bombs. Some people use ice cube trays instead of muffin tins.