The cupboards are almost done. I had to pick a litre more to finish the small cupboards over the frig and the pantry. I will also have to pick up more peel & stick floor tiles. I'm relining the bottom of the lower cupboards. Heavy items like pots, appliances etc slide in & out so much better and the tiles are durable and so easy to wipe clean. I make the know decision...we bought white round knobs and will install them once all the cupboards are done.
I potted up a Tumbler tomato at our garden club meeting. It was so nice to have the feel of the potting mix under my hands! We had an excellent speaker who entertained all our asked questions. I say asked because now I find myself wondering if I should freeze my delphinium seeds. The directions on the pack are vague and I've seen freeze 2 days and chill for 3 months online. Has anyone had any luck starting these from seeds? I did quite a number of years ago (last year they were quite sad looking) and I`ve forgotten which method I used.
This will be a busy week. I`m making a paper pieced zebra block for a raffle our quilt guild is sponsoring. I have some half square triangle to finish up as well as a bathroom curtain to make for my grandsons's bathroom.
Next Sunday, if you get the Food Network, please try and watch Iron Chef America. Our friend Chef Michael Smith is taking on iron Chef Bobby Flay in Kitchen Stadium! They taped this late last summer, early fall because as I'm posting this, Chef Michael is busy overseeing the Winter Olympic kitchen! And that is no small feat! You can read more behind the scenes tales at Bill & Mike's Whistler Olympic Adventure Bill is Bill Pratt, Chef Michael's executive sous chef and Mike is Mike Greer who has had lots of experience in military kitchen. Bill is also ex military!