Pots on the Stove ~ Wool and Soup

My first dye experiment had lack luster results,  unfortunately.  These are the wools I started with and had hoped that the blue would bleed well enough to tone down the bright green in the one plaid and that the tan, light grey herringbone and bluish/white would pick up a little of the dye in the process.

The only piece I was pleased with was this blue piece which did accept more of the blue color so kept it.

Then decided to pull out more brighter blue wool, add the same wool with exception of the blue and put them all in a pot together and stew them once again.  Oh, must say that at the last minute threw in a piece of white wool to see if it would grab any color.

Still poor results so these were not very good bleeders for sure.  Yet the grey herringbone did take some color and the tan grabbed a little more too, but nothing to write home about.

Since it was now 2 to 0 in the scoring of wool dying success stories decided to marbleize some wool because I refused to be defeated.  As you can see I had two oranges (looks yellow in the picture but it is lighter orange) a dark green, fuchsia, tan, burgundy and dark red.

Here are the end results of a variety of colors chosen...... this old gal was determined to find bleeding wool somewhere.  The tan accepted some of the reds and on the other side there are hints of green.  The oranges took the green and it looks as tho the green got lighter in some spots as well.

And not crazy about the results of this either and think I should stick to using my regular dye recipes.

However, I did have success making a delicious pot of Turkey Barley Soup!  Nothing better in the chilly weather than to heat up a nice healthy and hearty bowl of soup.  Plus it is a good way to use up leftover turkey.  So I would like to share with you a recipe which I downloaded from Taste of Home web site:

Turkey Barley Soup
1 1/2 cups sliced carrots
1 1/2 cups sliced fresh mushrooms
1 cup thinly sliced celery
1 cup chopped onion
2 T. Vegetable Oil
9 cups turkey broth
2 cups cubed cooked turkey
1/2 cup medium pearl barley
2 bay leaves
salt and pepper to taste

In a 3 quart saucepan saute carrots, mushrooms, celery and onion in oil for 20 minutes or until tender.  Add remaining ingredients; bring to a boil.  Reduce heat, cover and simmer for 50 - 60 minutes.  Discard bay leaves before serving.

Thanks for stopping by, enjoy the rest of your weekend and please be kind to one another.

Saundra