What Is It? Candy-Stripes and a Footlong!

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Hmm…tentaclesย  Eek!

Check this out!

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AND NO, not a footlong sandwich ๐Ÿ˜› Keep reading …

Candy-striped gorgeous, Chioggia beets are just as delicious, if not better than red. I think they are milder than the deep red beets, with a less “beety” flavor; but some people say they taste the same. (I’m referring to tasting these raw.) These reminded me of the elusive watermelon radishes! O’ Where For Art, Thou? ๐Ÿ˜ฆ

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I also like to pick up the golden and orange varieties when they are available to take advantage of the varying nutrients the colors supply me. Variety, variety! ๐Ÿ™‚

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Uh, Just beautiful!

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I really don’t care for cooked beets, though I don’t think they taste bad at all. I used to love pickled beets served with Middle Eastern sandwiches pre-Vegan days; I’m sure those were somewhat cooked in the pickling process…not sure.

Most cooks know the way food is cut can make a difference in flavor. It’s not just for looks, though seeing can be part of eating, too. Look how pretty some beets and radishes can be:

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Back to the chioggias…

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They look almost just like dark red beets; but have a slightly pinkish hue that betrays a clue…

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To their beautiful insides!

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Sorta zebra-ish…

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Mmmm…these shall romp joyfully in my SALAD (always the main dish!)

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Okay, so where’s the footlong?

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Eek! This monster barely fit in my fridge. Yep, summa zucchini has arrived, whoo hoo! My preference for dressings and my raw pasta. Another reason to thank the fabulous local farmers ๐Ÿ˜‰

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Makes the best …

Zucchini Noodles/Pasta, Yellow Summer Squash

Or get fancy with the spiralizer ๐Ÿ˜‰

Farmers’ markets are jumpin’! Get to them…NOW! ๐Ÿ˜‰



What Is It? And, Why You, TOO Should Street-Walk Hollywood & Sunset

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I LOVE L.A. Yes, I do. Say what you will about it — and you will be oh-so right — but living in Southern Cali is like no other for the stunning variety of food one can obtain and locally, reducing your chances of contributing to human exploitation (which is ALL around us). Yes, the Farmers of L.A. are awesome, friendly, and generous.

I often mention that I am “Sooooooo lucky!” and, wow, even I marvel sometimes at my good fortune! To have such excellent food at my leisure…it should be this way for every living being on this planet.

Whether you live in L.A. or are visiting, check out a few — at least — of the some of the best So. California has to offer. If you happen to be cruisin’ down Sunset, step on over to the Sunday morning festival that is (just one of) the Hollywood Farmer’s Market(s).

Okay, SO…What is it? ๐Ÿ™‚

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Mm, awful purty!

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Little fuzzy, aye? ๐Ÿ™‚

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Any ideas yet?

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Ah, hangs out with some friends…on a vine…

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C’mon, you green thumbers out there! Ever grown these in yer garden?

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Okay, let’s crack ‘er open…

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She breaches!

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Okay, NO, it’s not my brain…

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Though, I bet mine is greeeeeeeeeeeeeeen!ย ย  alien

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Oh, wait…ANOTHER shell??

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Okay, totally nude, you HAVE to know, now…No? ๐Ÿ˜‰

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Yes, Yes!!!

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You got it! Fresh, raw incredibly DELICIOUS Garbanzo Beans!! banana-banjo

Got’em at the farmers’ market! Still on the vines WOW! Forget the Lakers‘ slam dunk — this is a SCORE!!!!grn-wink

Here is a pod holding 2 little ‘peas:

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This one was interesting; it had one that was drying out already!

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I was kind of expecting it to be more flavorful, more savory; but, instead it had very little flavor at all. What a shame ๐Ÿ™‚

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Still purty, tho ๐Ÿ˜‰

Where I first learned that they even existed was at a Whole Foods in the refrigerated section, several years ago. I fell in LOVE with them! I recall trying to convince my fellow raw-foodie enthusiasts at the time they existed, but was met with a lot of dismissive resistance! Hmph. Okay, so more for me, Nyahh ๐Ÿ˜› Since that first time, I’ve not found them as often as I’d like; especially since I eat mostly raw. Now they are becoming more known as the blogosphere indicates!

Back to my Sunday …

So as the sun was waning, I took my bag O’ magic beans, and out to the patio…

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for some chick pea pickin.’

~~~ Ahh, yes, just like back in the old country, I do recall ~~~

Just kidding, lol Beans_Peas_pod

So we talked and picked…

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Rambled with hands busy…

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and picked….

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and reminisced some more…

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and the bowl was filling up nicely…

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…till my bowl runneth over…

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…almost ๐Ÿ˜‰ And while I cannot claim any “old country,” to my memoirs, relaxing, sharing, and picking over fresh legumes is quite enjoyable, and I now know why it’s so customary in some cultures to engage in such activity ๐Ÿ™‚ What a wonderful Sunday afternoon!

That evening, as every, I feasted! We feasted on fresh chick peas, fresh, first-of-season’s-sweet tomatoes (OH LORD, watch out!! I’ll be consuming loads of these cherry-sweet tomatoes through October!)


a few other simple foods (I won’t bore you further with the details ๐Ÿ™‚ ), all fresh from the farmers’ market.

And All was well with the world. ๐Ÿ™‚

~ *** ~

Speaking of the advantages of living in California, I have also the good fortune to have lived in various neighborhoods around Los Angeles, all rich with different ethnicities; ways; and customs. Flourishing and bringing life, culture, and wonderful experiences to us natives, they have contributed so much to Us All ๐Ÿ™‚ One such neighborhood had various Peoples from the region of the Middle East — O, the food! The markets! The colors! I recall running past many a group of two or more elderly women, dressed in traditional clothes, obviously brand new to this country, speaking and laughing in their native tongues. Along side them, large, old wooden buckets filled with some vegetable or other… They shelled and trimmed as they socialized, right there in their front yards;ย  no doubt a custom.

SO, my bowl full…

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…my heart and soul too :D, and I am grateful — and…

Sooooooooooooooo lucky!!! ๐Ÿ˜€

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So you can’t get these locally, you say? ๐Ÿ˜ฆย  Well…

I am so excited to see these *FINALLY* catching on. Trader Joe’s had/has them every-so-often, shelled, in frozen bags, then — pOOf! Gone! One of things about TJ’s I don’t like ๐Ÿ˜ก

There is a brand which is making itself more available around the U.S., “CaliFresh.” You can see they are in several chain markets — click here for those — so, “Yay” for that!! Even though not organic, you may want to give them a try. These are also available in Mexican markets, again, not organic, but why not try some? OR, heck, if you’re into gardening, how about trying to grow your own?! I’d love to. I’ve grown green peas and I can only hope fresh garbanzos would be so ridiculously easy! Those peas, by the way, were the BEST EVER, as I imagine your own,ย  home-grown foods are ๐Ÿ˜‰

A-a (34)I found fresh to freeze well too. Some may prefer a quick steam, unless one is accustomed to the taste of, say, raw peas — then the raw chickpeas would be quite enjoyable. Either way, it can hardly be argued that these are not the freshest chickpeas you have ever eaten! They are, to my delight, Greeeeeeeeeeeeen ๐Ÿ™‚ And a gorgeous green!

If you can find these at a farmer’s market, grab ’em. The worst that can happen is that you end up blending them into a green smoothie — now how’s that for tipping the odds? But trust me —ย  You will love these whether steamed or raw. Bean salad anyone?

A-a (47)The flavor, by the way, is much milder than any other raw legume. It has a nuttiness to it which is faintly reminscent of the dried cooked you know so well; however, this is just straight out unique tasting — highly enjoyable. Can you tell I like ’em? That familiar “raw” taste is also not dominant like so many raw peas and beans; these are softer than you will probably be expecting. Loads of flavor; no spicing required.

To cook these are also quite enjoyable, as it takes mere minutes to simply steam — Yep, minutes! And so delectable. Much like fava beans — another utterly delicious bean fresh, look for them and GET SOME — the quick cooking is a nice change. I have always loved my summer bean salads with fresh favas. DElicious, I promise you!

A_ (32)These green chick peas can be eaten and served just like you would edamame — either in their pods, or shelled — depending how you find them. I prefer in their pods, but shelled are great too. Just steam them or you can drop them in boiling water for a few minutes, if you like. No salt needed, these are delish on their own; however, spicing them, of course, gives you much more variety and you can prepare delectable little delights with the simplicity and ease of marinating in various spice blends.

Seriously, I’ll say it again: I don’t know anyone who eats better than I do _lol.ย  And you can feel that way too! ๐Ÿ˜€ The changing of the tastebuds is one of the more dramatic results from eating healthfully and abstaining from salt, and chemically-flavored and processed “stuff” often labeled as “food.” I’ve never eaten better in my life, not only nutritionally but also taste-wise.

I mentioned this before also: When you are willing to give up the foods you (think you) love, crave, “can’t do without forever,” you GAIN so much more! ๐Ÿ˜€ I promise!

Okay, I’m storing up:Garbanzos_Fresh_in-pods

I’m loading up on these babies to take me through the off season —ย  into the fridge, and into the freezer, sealed extra well for long storage. ๐Ÿ˜€

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So look for these! It’s that time of the year — Right Now! Go get some! Eat simply. No need for complicated meals! Try them in recipes or plain — Mmmmm, fresh chick peas! Give ’em a try!


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How I get My Purple On…

But first! A “What Is It?” Segment ๐Ÿ˜€

Here we goooo…

Eeoow! Scales



Hm, a long fella…


Ohhh…but? No. Yes. Well…the colo —


Ah HA!


Yes, yes!




Purple Asparagas! And, yes, that is theย  real color! I was lucky enough to get 3 bunches of these — hands down, the most delicious asparagus I have ever tasted. I don’t know why, perhaps since it’s been so long –since I’ve had them. My first time having purple; it won’t be my last…I hope ๐Ÿ˜€ย ย  They were thicker, which is unfairly rumored, that they are inferior to thin. Not true! Flavor is all that matters. I’ve had equally delicious asparagus thick and thin. Freshness is really the key. No matter how well stored, you simply must eat them as quickly as possible. As for the above, I can only imagine they were fresh out of the ground because the flavor was fabulous.

Since I shopped with my eyes, I had 3 bunches which I could not finish at once — and who’d not want to savor these over a few days? I stored them like I usually do asparagas, with their tootsies in water, not too far up their gorgeous gams :). I put a bag over it and hoped for the best. Luckily, no loss of flavor was detectable over the next two days — Excellent :D.ย  I imagine it was primarily the freshness of the asparagus to begin with, then the proper storing.


I eat asparagus raw, mostly, chopped up in my salads. Cooking away that gorgeous color and (some) nutrients just makes my head hurt ๐Ÿ™‚ย  And, of course freezing is out of the question, unless I wanted to add them to a dip at some point.


Best freezing method for asparagus, by the way, is to blanch first. That is the best shot you have at keeping somewhat of a texture other than soggy — or, eooww, slimy. No. No, asparagus should be eaten fresh and raw, I declare!

Next up…



The purple orbs have landed!



Probably pretty obvious by now…



Yep, purple kohlrabi!

I learned something new last week when I found these: Springtime kohlrabi (very fresh) has a thinner skin that’s edible! Most of the time, it’s best to peel the (very) fibrous outer skin. It’s like that very tough part of broccoli stalks; you have to cut some off to get to the soft part inside. But these fresh, thinner skinned ‘rabis are Sooo good! It is definitely fibrous, though, and oh-so filling. I don’t mind getting that extra purple in me.

Slice through a bulb and it’s light-fleshed:



I love how there is always green somewhere in colored foods ๐Ÿ˜€ ‘Tis the source of all that is good ๐Ÿ˜€

Here is the butt end which was actually too fibrous, so I had to cut it. You can see the fibrous part still underneath..


Kohlrabi should be sweet and somewhat juicy. It’s most like jicama. If it’s not sweetish, it’s not a really good kohlrabi so don’t totally give up on them! Find a good one and you’ll love them! They can be as sweet as or more than beets, but less heavy, less syrupy than beets and carrots. Beets and carrots are more like a nectar type juice (to me). Kohlrabi is more crispy, clean, and light and refreshing. So great for cool Spring and Summer meals. It goes fantastic in cooked/raw savory or sweet dishes, too. I love it in bean salads and slaws. It’s cruciferous, so you’re getting loads of goodies, plus with the purple, you’re getting those Anthocyanidins!

I like to chop into matchsticks and add to my salads


I love being able to eat the skin!

And best of all is being able to eat the cruciferous leaves of kohlrabi!


Mmm…blackberries. They star regularly (well, when available) in my Green Juicie Green smoothies and are featured in my cultured veggies too!


Purple Cabbage, I eat every day. It’s so sweet and crunchy


Even radishes come in purple…They seem to be less “hot” to me…


I have alsoย  been getting lots of royal goodness from cauliflower lately (an older pic)


Blueberries seem to taste best around this time, at least here ๐Ÿ™‚



Purple Mustards, nice and spicy…



Purple Curly Kale!



Other Purpley Stuff:

So far, no purple carrots :D. Would love to try those.

Purple Bells are pretty ๐Ÿ™‚ Geez, almost black!

Oh, and tomatoes too! Oh I must resist launching into tomato porn! Oh, how I love thee, to-mah-toes!

Oh, I did use purple potatoes back when I ate them. They didn’t taste any different…thought that was my old taste buds. Not sure how they’d taste now ๐Ÿ™‚ Check out the gorgeous color variety of potatoes!Until recently I thought “blue” and “purple” potatoes were the same.

I do like purple corn, but haven’t been incorporating it into my dietย  in any consistent way…need to look into using it more ๐Ÿ™‚

Eggplant, of course, has a great purple color; and their are varieties with various sizes and shades of purple. Kenny explains ๐Ÿ™‚

Plums! A great summer stone fruit. These also come in a variety of colors. I can’t say which is sweetest…I’ve had super-sweet ones of all colors. I do think maybe it just depends on how ripe it was at the time of cutting ??

Grapes! I used to grow them. Love green and red grapes, but wow, the purple concords are crazy tasty. I don’t see them often, but grab ’em when I do! The sweeter ones seem to be champagne grapes; I find the white Muscat grapes I’ve purchased at the farmers market here to be the sweetest I’ve ever tasted. I see black grapes sometimes and can’t resist that alluring silky ebony glow!

Purple Onions or Red Onions – I saw these on a list ofย  “purple foods” once; though I’m not sure if it belongs there or with “red foods.” I do have these often and like them especiallyย  in my salads when not too harsh, that is ๐Ÿ™‚

Purple Peas!

Purple Beans too. These I’ve had. They taste like regular green beans ๐Ÿ™‚

And, probably the Food of gods…FIGS! Oh, the ecstasy … oh, the divine taste — no, the experience — of the perfect fig…Drooling doesn’t quite do it justice :D.

How remiss can I be, having no pictures of figs! Well, all I do have is an old picture of sushi for fruitarians ๐Ÿ˜‰ (Yes, I was a fruitarian at one time too!)


I’m waiting for a purple apple to make its debut; I imagine it to be very rich, but not sickeningly sweet. Maybe thick and syrupy ๐Ÿ™‚

Not sure if this qualifies…the beautiful watermelon radish which has eluded me for too long now! It is the most delicious radish I’ve ever tasted. I hope to see it again one day…

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~ *** ~

So what other purple foods are there? I’m sure I’m forgetting some! How do you get your purple on? ๐Ÿ˜‰

Pick up some fresh asparagus while they’re at their peak — and whatever other purple goodies you find — that’s now, by the way. Green is still king; but try some purple fruits and veggies and add to your rainbow!

*Click pic* for my Somethin’ Good Asparagus stream ๐Ÿ˜‰ _ Photobucket discontinued this service ๐Ÿ˜ฆ So my stream was deleted.


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Looks Can Be Deceiving…


OR, How to pick a proper pineapple, pleasing, pretty, perfectly pricklyย  per prudent people’s passion for produce. dancing_pineapple2

Firstly, I disregard looks. The above doesn’t look too yummy or eye-catching; however, other indications tell a different story.



I always smell my fruit! Well, most fruit. Pineapple should smell so good you can taste it. If it has a musty smell or funny edge to the smell, it’s most likely fermenting already, having been picked too long ago. Take a whiff at the bottom of the pineapple; not the top or sides. It should smell fresh.

The bottom:


The yellowing on the bottom sides is a good sign; the mold on the core is not! However, this is not a rotten pineapple! There is not a lot of mold. It has been sitting too long, sure; but the other signs are good, so it’s not enough to reject it.

The top:


Again, not too attractive! The center leaves aren’t too bad. One test that hasn’t failed me yet is the pulling method: If you can very easily pull the very center leaves from the ‘napple, it’s bank. There should be little to no resistance. That’s an indication it was picked while ripe. The above is an older pineapple; but it may have been refrigerated and that’s why it’s still fresh inside. But being able to pull easily is not the sole indication of an optimal pineapple; so a rotten one can have easy to pull leaves, for example.

Weight: Most fruits are best picked with this in mind — melons and citrus, especially. If they are heavy, they contain lots of juice. So heavy = good.

Mold and Spotting: Obviously, mold is not good; however, the other signs on the above pineapple were. Had it soft spots, which is a deal breaker, or other signs of rotting, or mold on the body, I’d have rejected it. If it is soft and you can press into it with a little squeeze, it’s not good.

Color: Color is no indication of ripeness! It seems, looking at that pineapple, it was picked while not yet ripened, then started to rot –not true.ย  A pineapple can be utterly delicious and perfect and solid green! I’ve purchased gorgeous golden pineapples with fresh green leaves and they were so sour, they were inedible!
Hmph. And not a peppy pineapple picker was I, let me tell you …for the price of pineapples produces pernicious pickers prompt to purloin!

Size: Doesn’t matter. Big or small, they can vary in taste.

This pineapple needs to be refrigerated, ASAP. Pineapples do not ripen after being harvested; they should have been ripe when picked.ย  You can leave out a ripe one a few days and it will be fine; but use, fridge, or freeze it soon.

But, it’s all a mystery until you get it home…

Slice it and…



pineapple_chunks-5*Perfect* Pineapple!

Lots of things don’t look so great on the outside…but isn’t it what’s inside that matters? ๐Ÿ˜‰

Pineapple freezes very wellPhotobucket


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Time For Another Round of “What Is It?”…

Okay, so there wasn’t an official other “round,” but it was sorta.

So here’s another alien-like thing-a-ma-bob….


Okay, now don’t be frightened.

Her profile is quite snazzy….


Booty shot, Mm Hm…


Mr. DeMille…she’s quite ready….


Okay, now the clues are appearing …


Yes, yes, but what kind?



Any idears yet?


C’mon, you know your veggies!

Okay, okay, I know you’re just DYing to know…

From that little alien, births….


You got it now ๐Ÿ˜€

Ahhh…behold the beauty of….


Pea Sprouts ๐Ÿ˜€ Power-PACKED Nutrition — wow, 25% protein, too!

Get some today!

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Guest Review: Easy Green Sprouter

Red-Clover_SproutsRed Clover Sprouts

The Easy Green Sprouter

By Cindy

Ease of use:ย  Very easy to set up and use

Sprouting results:ย ย  All good results, even when sprouting broccoli seeds

Clean up:ย  Once per week cleaning required which takes aboutย  4 to 6 hrs
to complete.ย ย  It gets easier each cleaning and you don’t have to be home the whole time.

Value:ย  I feel it is a good value and worth the money I spent on it.

Seeds sprouted so far:ย  Wheat berries, barley, alfalfa, clover, broccoli and a few other tiny seeds (like alfalfa/clover) blends from Sproutman.

This allows me to sprout a lot more seeds than I had been able to.ย  I still use a few mason jars to sprout and recently bought more sprouting trays and stored those in a plastic storage bin.ย  I won’t know the results of this simple method for a few weeks yet so I can’t compare the two.ย  I can’t get enough sprouts and use them in my green smoothies too to that is why I need so many.

One thing I found that I don’t like is the tube that the water drains out of has a strange chemical smell to it and this smell transfers into the drained water also.ย  I plan on looking atย  hardware or home store to replace this tubing.ย  It doesn’t smell up the room, just the water that drains out of it.

Here is where I purchased it:ย ย  Evolution Health It is the best price I have found yet.


I want to add that since Sunday I have had seeds ofย  sprout trays in a plastic bin, hand watering and misting.ย  They are not sprouting nearly as fast as in the Easy Green Sprouter which makes me appreciate the Easy Green that much more.

Some of the seeds I am using in the Easy Green sprouter are from The Sprout House. They are the organic sunflower and buckwheat and I like them both.


~ *** ~

Here is a video presentation of the Easy Green Sprouter

Thanks for the review, Cindy!

I love product reviews! Anyone has any reviews? Places? Products? Quality?ย  Send ’em— the good, the bad, and the ugly ๐Ÿ™‚


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Clover Sprouts in the Hemp Bag and Noodles’ Eco-Suits …

Of course came out fabu-loso ๐Ÿ˜‰

Here are the Red Clover seeds soaking (yes, those are shoelaces for string! It is hemp, though ๐Ÿ˜› ):

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Okay, so after a good 8- to 12-hour soak, it’s now it’s hang time.

Then…Day 1:

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This is how I rinse: I add the bag to a bowl of water and swoosh and shake and submerge so ALL the sprouts get a nice soaking. I do this instead of running tons of water over them — WASTING!! This works fantastic and saves me some angst! I really, really, really — did I mention, “really”? — despise wasting water.

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Day 2 — Gorgeous! I think Red Clover seeds are the most beautiful, don’t you?

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Ahhhh, Day 3:

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Mmmmm…Day 5. And, wow…greening, once again before even “greening”!!:

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Here is the bag of sprouts, done, on Day 6 (Now I know I can use a bit more seeds next time since this is not too full): Note how dry the bag is…

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Okay, now let us peak inside…

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Once again, niiiiiiiiice ๐Ÿ˜€

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Obviously this type of sprout also excels in hemp bags!


Now, I read that some seeds, like red clover sprouts release quite a bit of their pigment on to their host. So I expected my bag to stain, and it didn’t disappoint :). I think it looks nice, actually; I love antiques and antiquey things, especially fabrics! So this looks like a “well-seasoned” sprout bag ;^).

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This is just another small-ish hemp sprout bag I made; I want a separate one for alfalfa sprouts:

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I also made some re-usable tea bags like I had purchased previously (some are really cheapy; some are good-quality) with the scraps of fabric leftover from making the hemp sprouter bags ๐Ÿ˜€ :

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And this is a large-ish filter made from the hemp jersey for volume tasks, such as for seed mylks or juices, etc.

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This particular fabric is so gorgeous I almost hate to use it! The picture at Near Sea Naturals and these photos, too, don’t do it justice; if I didn’t know better, I would say it was a blend with silk! It has that type of drape, feel, and look.

I got the ring from the large re-usable cotton tea nets I bought which wore out; no use throwing away those good rings! They fit nicely. ๐Ÿ˜€


Now for another Noodles layout ;^)

Here he is in the bird suit made from the cool, cotton-like fabric, “Natural Hemp-Organic Cotton Muslin” that I used to make the sprout bags:
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And here is a suit in the drapey, very light — I hate to even use the word, “jersey”! — Hemp-Organic Cotton jersey fabric:

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Here is a nicer closeup of the fabric:

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But, of course, nudie is always better ;^)

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I still have to make him one in the other gorgeous jersey, the FeatherweighNatural Hemp-Organic Cotton Jersey.

I just love the naturalness of these fabrics! Knowing there is nothing synthetic or poisonous is a very good thing, indeed. :^)

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