Monday, September 8, 2008

Cloth baby shoes, Little chef apron and our local wildlife..

Hi! Well I've been a busy little bee today... It is Vienna's daycare day today, and I don't start back at work on Mondays for another month yet, so I'm making the most of it. I finished off the Sailboat quilt for my friends bub who luckily hadn't arrived yet! lol.


This is just a taste of the local wildlife we see in our yard..
galahs..

Blue tongue.. (this one freaked me out, I was sure it was a snake until i saw the legs! scary..)


Kookaburra.. so cute!


This chef apron I made for my niece Emma who will be 9 next month. She informs us she wants to be a chef when she grows up, so what better present! I have ordered her a kids cooking book as well, I hope she likes it!




And I finally finished these cloth baby shoes I had cut out AGES ago. The little boy who will be receiving them is about a month old now, but better late than never! I'm so pleased with how they turned out.. they really are very simple to make. I think I will make some for Aston and put a button on the front like in the Michael Miller tutorial.



So that's it for today/tonight. I am on a mission to complete all the projects that are on the go.. I think that will take a while, but at least I've started.
Love Kristi

2 comments:

Gilly said...

Kristi, I love the apron! What great fabric - an apron is on my mental list of things to do. I also loved the wildlife pics. I live in the country and I HATE snakes so the bob tail would have freaked me out too! We have one which hangs about our place (well last sumer it did) and Jack named in Nose....odd name but thats what he chose! Well done - your projects look fab!

Red Haired Girl said...

The quilt is gorgeous, a lucky little boy will be receiving that!

And I think your niece will love the apron, good choice. We had a cookbook when we were kids and it was all recipes designed for kids by celebrities. I still make princess diana's fudge. In fact I made it on Monday. I have no idea where the book ended up but I know the recipe off by heart.