Another Nest Tote

I started knitting this bag on the beach back in January. That's right... January is the perfect beach weather over here.

I put the bag down for weeks and weeks and finally got around to finishing it earlier this month. It comes in handy when I walk across the block to "Adbul Salam Vegetable and Fruit Shop".

Thanks to my sister for sending me over some cotton yarn.

Kapow!

One of my of favorite things to do is to punch down bread dough.

Sunflower wheat bread in the works.

Yoga Mat Bag

I tried to be so sneaky with this birthday present. I knew I wanted to make Molly a bag for her yoga mat... but you know, it had to be a surprise. I went to the shop where she purchased it and took a few measurements. I was so excited I got right to work on it using this tutorial.

As I was attaching the bottom circular piece I suddenly had a feeling the circumference of the bag was too small. I debated what to do and decided to play it safe. I would have to borrow Molly's mat so I could be absolutely sure the bag would fit.

The good news is that the bag fits. The bad news is that because the mat is a bit tacky, it's difficult to slide it in and out (not to mention the gift was over a month late!).

But you know, I think it gets the job done.

Growing Up with Salads

In general, I'm a savory person. And I certainly do not like my savory getting all mixed up with the sweets. For example, fruit bagels? What? Naturally, I was always a little put off by fruit in green salads. I usually just skipped on by... but at some point in the last year or two I became an adult. Adults try new things and develop sophisticated tastes... don't they?

I sampled an especially intriguing strawberry and spinach salad last spring and watched with awe as a co-worker ate a blueberry-spinach-goldfish cracker salad (seriously!). I think I've been won over.

All that to say I made a delicious green salad the other night... with fruit. You should make it too:

baby spinach
half cup of chopped walnuts
fourth cup alfalfa sprouts
fourth cup thinly sliced red onion
fourth cup of feta
pomegranate
balsamic vinegar and olive oil

Or something like that...