Not quite a record for the interval between commencement and completion, but close – but after years of languishing, my long green sampler is complete, signed and dated.

I used Au Ver a Soie’s Soie Alger silk thread, 40×42 count linen (you can see the slight distortion), and began it on 11 Feb 2012. I employed several stitching techniques including double running stitch, long armed cross stitch, plain old cross stitch, Montenegrin Stitch, and Italian four-sided cross stitch (pulled very tightly to achieve a meshy effect, and worked at two scales) . All of the designs here except the top one will be appearing in my ever forthcoming The Second Carolingian Modelbook. The top panel is from The New Carolingian Modelbook.

Long Green will languish again for a bit before I finish it off for display. Given that there is only about an inch of fabric at the bottom, due to the unfortunate destruction that happened over the years the thing sat waiting for me to resume stitching, I do not have enough fabric to frame it on a stretcher. And I really don’t want to frame it with a mat. With a stitched area of 10.5 x 34 inches (26.7 x 86.4 cm) that would be a very awkward and expensive piece. With the sewing machine out for the duration until our basement remodel is complete, I’m shelving this and moving on.

So. What to do next?

A couple of weeks ago I ran into a small DMC tote bag kit on our town’s freecycle/reuse/give-away exchange. I snatched it up. Although I didn’t want to stitch the rather boring roses intended, the kit with its big-as-logs 32 threads-per-inch evenweave was perfect for other counted work.

The bag itself was 90% assembled, and fully lined. There was an unfinished area at the bottom of the lining to allow access to the inside of the bag, to make working easier. But it was insufficient. I tried, but was unable to either hoop or work in hand as the kit stood. So I separated all of the side seams and laid the whole bag out flat:

I basted guide lines at the longitudinal center of the bag, and a half inch all the way around the edges. The total stitching area is two sides, each about 8.75 x 10 inches (21.6 x 25.4 cm). I am unsure if I will work just one design on this, front and back; or if I will do something different on each side. But the intent is to stitch, then use a decorative seam stitch on the visible parts, and a less fancy treatment on the heavier white twill lining, which won’t be very visible after the whole bag is put back to rights.

This being a rather small project, it doesn’t fit nicely in my sit-upon hoop, so I am working it in my hand held 6 inch (15.24 cm) hoop. Slow going compared to the two-handed approach I prefer, but even so this should be done quickly.

Here’s what I have so far. Two strands of standard DMC 310 black. I wanted the outlines heavy and prominent because I am considering working an open voided ground in a second color behind. At least for this all-over. And yes, it’s yet another T2CM pattern.

And finally it being eating season, both with first-run and leftover bounty, to celebrate the end of the Passover season, I transformed our leftover pot roast into a rather curious family specialty. Meat blintzes. It’s the standard blintz crepe outside, but with a mix of finely chopped leftover cooked pot roast, any remaining potatoes and carrots or onions that cooked with the roast, a handful of cooked rice, and just enough leftover gravy to keep the filling moist inside. I know of no one else who had this way of eking out an extra dinner in this manner. I suspect my grandmother or one of her sisters faced with hungry kids and a quarter pound of meat, made virtue of necessity, and passed their discovery down to me. There’s no real recipe here – it’s just doing the best with whatever leftover meat and sides are available.

So now I have about 3 dozen in the freezer, to be defrosted and pan-sauteed to finish prior to serving. Obviously these are not intended to be accompanied by sour cream. Instead, as a quick to fix/light dinner course they are usually preceded by a big bowl of chicken soup (also pre-made and stowed away against need), and are accompanied by a vegetable side dish.

If you are looking for the recipe for the blintz skins/crepes and a more traditional mixed cheese filling, it’s here. Just to be evil and make you extra hungry, I leave you with what they look like during the final sautee: