Felt what you know...

Have you ever been stalled on a project, but cannot let it go?  I have! And often, I do not know how to get past it.  I feel like a failure if I do not continue on it, but find mistakes are made if I continue..... Other times I get a break through and cannot imagine what would have happened if I had not pushed on.... The question is how to tell which path to take.  

With this project, I have been stalled for about 5 weeks.  I have invested a lot of money into the project, but had a loss of design focus when I started to set up the actual garment. 

My design was based on holiday celebrations.  I love champagne and thought about white truffles...Some how I was not able to come to a conclusion on the project.  I knew I had to get more than surface treatments in the shawl, so I cut bubbles in the merino...(thanks Gitta for the confirmation on that!) Then I was stopped again....
















I had the wonderful spirit of the sparkling libation.  Later on, I opted to eliminate the white truffles... I think this was the stalling factor.  I have never tasted a pure white truffle, so I was not able to translate the spirit of the truffle into art.  HA!  another creative breakthrough for me. 



















I thought long and hard about holidays and festive drinks.  


 A French 75!  How perfect!  I had forgotten about this fairy like creation!  It had all my favorite ingredients and BAM!  My muse has returned! 

 So, now I am off and running again....all my colors are perfect, all my silks and woolens are fluid and light as bubbles.

 I still have all the actual felting and fulling to do!  The felting life is busy!

Many artists can do wonderful things in and with the unknown.  Alas, I cannot. But, I know what I know!!! And, am learning what makes me tick.  I hope some day to develop into the unknown!  In the mean time, Cheers!

Here is my favorite recipe for the French 75!
1 1/2 oz Gin
1/2 oz St. Germain
1/2 oz Lemon Juice
1/4 oz Simple Syrup
Champagne or Sparkling Wine
Combine the Gin, St. Germain, lemon juice and syrup, shake with ice, and pour into a chilled cocktail glass or champagne coupe.  Top with the champagne – pour it slowly over the back of a spoon to get a great layered effect.
 Credits: ohsobeautifulpaper.com