When Indy was little I made her this vintage sheet baby blanket. Well, being that the blanket was perfect crib-sized, we started using it to tuck in Tenny once he moved from bassinet to crib, and he decided that it was his very own. Indy had since adopted my childhood "blankie", which is adorable, but it was, as Indy likes to say "biting the dust". I decided it was really time to pack it away before it slowly disintegrated to nothing, so it was time to go ahead and make Indy her own new blanket. This vintage poppy print sheet was a thrift store find that I had already used to make a floor cushion for in Indy's closet, and I had just enough left over to make a whole cloth quilt for her, using the sheet for both sides. I sandwiched some cotton batting in between the two layers, did some some free-quilting on the machine, and used my favorite machine binding tutorial to finish it off. Fast and cute, and will hopefully last a long time.

My sister asked me to make a bonnet for her little guy, and of course I obliged since my littles are currently a little big for baby bonnets but its just the kind of sewing I like to do (in fact I couldn't help but make one for my niece Jane, I had so much fun making one for Oliver). I turned to the ever trusty Purl Bee for their baby sunbonnet pattern, using some stash seersucker and quilter's cotton, and the thinnest cotton muslin I could find at the craft store for the lining. Tenny was kind enough to play model and tolerate the bonnet for just long enough for me to snap a few photos. Thanks Tenny :)

It's raspberry season y'all. That means that at least every two days you can find me drenched in sweat and armpit deep in the brambles growing along the side of the garage. Every year the raspberries put up more canes, which means the neighbors' level of anxiety over the unruly state of our yard no doubt increases, but, we also get more raspberries. I'll admit they're out of control when I can't get to that back garden plot anymore.

We eat them immediately, we eat them in fruit salad, we eat them in pie, and as compote on french toast. We make honey jam (made with Pomona Pectin, my favorite) and we add more and more handfuls of berries to the bag in the freezer. And we eat them as popsicles. Raspberries pureed with grade B maple syrup and a squeeze of lemon, and swirled with heavy cream. You need to make these. Recipe adapted from People's Pops. You will need:

• 1 pound (4 cups) fresh raspberries
• Squeeze fresh lemon juice
• ½ cup maple syrup (preferably grade B)
• 1/2 cup plus 2 tablespoons heavy cream

Puree the raspberries, maple syrup and lemon juice in a food processor or blender until smooth. You can optionally strain out the seeds if you want (I leave them in). Pour into popsicle molds (I use these), leaving room for a tablespoons of cream in each mold. Using a popsicle stick or chopstick, swirl the cream down the sides of the mold without over-mixing. Freeze 4-5 hours or until solid.

Makes about 10 popsicles.