Garden Buddy brought over a bag with a notebook of instructions, sample rag strips, and crochet hooks, and gave me a lesson. I’m grateful for her generosity in providing not only all the materials I need to finally learn to hook a rag rug, but also her time and confidence that I’d get the hang of it. My first effort (below) started a little rough, partly because I’m learning, and partly because I chose to start with a favorite old shirt that was so worn it kept tearing apart as I pulled it through the loops.

But I’m persevering! It’s not a perfect circle like Garden Buddy’s are, but that’s okay.

The Pond Project continues. This morning I took the photos above, to show the root masses and silt, and also the clarity of the water once it’s finally visible again. This afternoon, 95℉, I went in and cleared some more slabs of reeds. Below is a slightly wider angle on the same stretch above, after another hour’s work. I built a wall taller than Wren with the rushes I removed.

And then I rested… ahhh! Looking back on the progress: I cleared a canal from the north end where there are steps to enter, along the west side, and across to the southeast edge where there is a built-in bench. I’ve taken the recommendation of an Australian physiotherapist to add water therapy to my exercise routine: I don’t think this is what he had in mind, but the truth is, simply being in the water eases the pain. He said something about about hydrostatic pressure alone being beneficial. I’m grateful that my wrists and shoulders are strong enough now to do this work again, even though I let it lapse another three years, making it that much more challenging.

This morning I baked some burger buns, in anticipation of tonight’s dinner…

I’ve been wanting to try these Mushroom turkey cheeseburgers for a couple of weeks, and finally had time and all the ingredients, including an onion from the garden (more about garden onions soon!) I’m grateful to learn this trick: You pulse the mushrooms in a food processor with a pinch of kosher salt, and then squeeze them finely chopped in a clean towel, releasing a bunch of liquid, and leaving a mass with much the texture of ground meat; then mix in with the ground turkey, make patties, and grill. So simple, so delicious!