Category Archives: kitchen

hiyahiya.

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hiyahiya1

Whoa. Yesterday I felt compelled to do something about those needles with the other-than-smooth join. They were driving me crazy! The internets told me that a LYS is having a sale on everything this week, so I dropped by to look ONLY at needles. I was debating between 12 and 16 inch addis, and the (super nice) salesgirl asked if I’d seen the 9 inch hiyahiyas. I didn’t quite understand at the time that 9 inches was short enough to work them on circs the way I’d knit a hat, but at half the price of addis, I grabbed 2, as the join looked so so so smooth.

After one round with the hiyahiyas, I was ready to write this off as a failed experiment and give these needles away. And then I went to ravelry, stalked these needles in forum posts, and realized that it takes time to get used to knitting with needles that have a less-than-2-inch tip.

hiyahiya2

So I tried again, focusing on keeping my hands relaxed, and boy does this speed up the sock knitting! I’m not sure if I’ll use these on all of my socks, but I’m going to try to complete at least this plain-vanilla-sock with my new 9 inch hiyahiya as part of a “get-to-know-you” experiment. As you (and I) can see from this picture, I was getting a bit of laddering with the annoying needles. Not so with the hiyahiya.

sockprogress

Have you guys tried these needles? What do you think?

Other things occurring around chez rooster:

bread

I let this no-knead loaf to rise extra long (about 18 hours for the first rise) and I think that is the trick. One of my best loaves in recent memory.

soulwindows thirdbob

I did A LOT of spinning yesterday, and finished the third bobbin of Soul Windows just before bed last night. This last one has more green and brown than the other two bobbins, and I am interested to see how it will look all plyed up. Still keeping my fingers crossed for enough yardage for socks. I may start that tonight.

bohandbone

Also, Boh asked me to tell you that he did A LOT of work on his bone collection while I was spinning. They all know now who’s boss. (Boh.)

On today’s list: making pickles, plying, prepping for a meeting with my advisor, practicing some rusty language skills, and all sorts of other things that may or may not begin with p.

I stand corrected.

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That’s right. Remember when I said (yesterday) that it seemed as though Boh had forgotten about his supervisory role?

bohtalia1

Our dear friend T came over yesterday, bearing blackberries (for muffin-making) and some close-to-completed Thanksgiving Day fingerless mitts.

bohtalia2

Boh loves T, but he seemed to take a particular interest in her knitting progress.

boh talia concerned

See? Here he’s a little bit worried about that thumb-hole part of the pattern.

bohandtalia laydown

Phew! Boh can relax a little bit now.  (Note T, displaying a completed thumb-hole.)

blackberry muffins

And here are those muffins, made with blackberries picked from T’s yard! We didn’t quite achieve our goal of the perfect muffin top, but even so, these are very tasty. Perhaps we’ll make another attempt with the big muffin tin, which allows for more completely filled muffin compartments, thus creating opportunity for the muffin tops to expand.

ridiculousboh

Clearly, Boh had an exhausting day at work. (He is actually fast asleep and snoring in these photos.)

ridiculousboh2

Man, I love this dog.

kip: kraut-in-progress.

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picklingcrock

Exhibit A: 1 gallon pickling crock, acquired on ebay.

kraut-i-p

Exhibit B: Kraut-in-progress. (Note: this is not an exercise in instant gratification. While sauerkraut requires regular checking, skimming, etc., it takes several weeks to be ready to enjoy.) This is my first attempt at kraut, and I am so excited. I always LOVE kraut made by friends (including those pictured further on down the post), and can’t wait to have my very own supply.

treman falls

To celebrate being home, Boh and I met up with friends (of the animal and human variety) for a lovely hike through a local state park.

dogs at treman

We followed up the hike with ice cream, beer, homemade bread and fancy cheese. Not a bad Sunday afternoon, if you ask Boh. (I would agree.)

Finally time for a knitting update, don’t you think?

onhold ip

I must confess that I did not touch my on-hold socks while galavanting ‘cross the nation. Sorry, Boh. I knit a few more repeats this morning out of guilt, and the rows seemed to fly by. Have I mentioned yet that I love this yarn? And that I am actually enjoying reading the chart? I know I still have eleven days to finish the pair. In all of our recent travel and excitement, Boh seems to have forgotten about his supervisory role. We’ll see how long that lasts…

mara ip

Mara continues to be blob-like. I’m into the second skein of beaverslide, and I’m going to keep increasing until I’m at the recommended width of 46″. I’m at about 40″ now. I’m okay with a shorter ruffle than the pattern calls for, so long as the wrap is a good size. This is turning out to be great TV knitting, if only I could keep my hands moving during on-screen suspense!

vanillasock ip

I managed to knit a few more inches on my plain vanilla toe-ups, due to some car maintenance that took a bit longer than it was supposed to. I’m just about ready to begin the heel, and I think I am going to attempt Wendy’s gusset heel. Despite a sort of annoying join on these needles, these socks seem to be moving right along. My current sock obsession may necessitate more short circular needle acquisition of the knitpicks variety…

loveart spinning

I also managed to sit down at my wheel this weekend, and it felt good to get reacquainted with my current spinning project: Spunky Club corriedale/nylon blend in Soul Windows. I finished the first bobbin of what I hope will be a 3-ply sock yarn. I know the yarn is way out of focus in this picture, but I really like the way this shot turned out — my lazy kate is on top of a pile of cookbooks on top of a bookshelf.

Coming down the pike:

fleeceartistmilkweedyarn

This lovely Fleece Artist Merino 2/6 sock yarn is soon to become Laura Chau’s Milkweed Shawl. The backwards loop group over on Ravelry is hosting a KAL that began on July 15, and once I make more progress on my on-hold socks, I intend to cast on and tackle my lace anxiety!

cotolinoforbuttercup

Here, I present my only yarn purchase of the trip — 8 balls of Queensland Cotolino, on sale at my old LYS. These are destined to become Buttercup — the modified version with slightly longer sleeves and a slimmer shape, I think.

It feels good to be blogging in “real time” again. Happy Monday, all!

road trip, part 4: old friends, new research.

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grandbasin amyforscale

birdcage carforscale

Cryptic, yes. But these two images make me very happy.

Boh and I spent 4 days with college friends (and their growing family) in a lovely midwestern city on our way home. It was the perfect balance of work and play: the chance to participate in the excitement of family life — babies, toddlers, new homes — and to dig into the resources of a local archive as part of an ongoing research project. I hope I’ll be able to return soon to enjoy both the materials in this collection and the proximity of dear friends I see nowhere near often enough.

pinkflowers

Boh and I returned home late Friday night, and Saturday morning I headed up to the farm to gather veggies (including cucumbers, zucchini, beets, carrots, kale, herbs, lettuce and an early greenhouse tomato!) and to pick a few flowers. I don’t know what these are, but I love them!

pinkandcalendula

I picked some calendula too.

Thus concludes my road trip series — we’re all caught up now! There’ll be some knitting content around here soon, I promise.

road trip, part 2: breakfast burritos, the bosque, and bacon-infused bourbon.

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Say that five times fast.

On my last day of this particular leg of the trip, I ate only breakfast burritos (at least one the size of my head) and bacon-infused bourbon (in much smaller quantities).

amyburrito

hookersreallycheap2

Credit for these photos — including the spotting of this hilarious sign — goes to oogaknits (on ravelry) and her husband. This is why I miss the desert. Well, one reason, anyway!

Though it may be slightly out of chronological order ( second-to-last day in town), here’s a picture I absolutely adore, also taken by oogaknits, on our stroll through the bosque.

bosquehike

Wait, did somebody say bacon?

baconfilteringtake1

My hosts are aware of my passion for bacon, and the stars aligned such that they had recently enjoyed a manhattan or two made with bacon-infused bourbon and therefore NEEDED to attempt to recreate the magic. Above, take 1. A blind taste-test of bourbon and bacon-infused bourbon indicated that we needed more bacon.

bourbonbacon

bourbonbaconcloseup

Take 2 was successful. Note the bacon chunks in that bourbon. I am ever-grateful that I had the opportunity to be of use as a taste-tester. This experience has further affirmed for me that bacon goes with everything.

(To be continued…)

west.

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Boh and I are heading west — driving out for healthy doses of the desert and several dear friends. We’ll be away for about 2 weeks, but I imagine we may have time for the occasional post or two.

strawberrymuffins

The last of the strawberries have been turned into muffins for the drive.

maraprogress

maraprogress2

Mara has reached “blob” stage — a critical moment in the life-cycle of a large knit, if you ask me. (It’s when there are more stitches than needle space, and the knit can no longer be laid out flat.)

I’m bringing Mara, my On-Hold Socks, my vanilla socks, and my Whisper cardigan on the trip. Boh is hoping that I’ll find time for sock knitting.

layingonbedboh

The tent is packed, the ipod is charged, directions are printed, and there is big bin o’ warm stuff (including my stripes! sweater and my new snail hat) in the back of the car.

I just need to drink my coffee, pack the cooler, and load up the dog.

Take it easy.

taste-testing, peas, pesto.

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jaminaction

Strawberry-balsamic jam on a slice of fresh-from-the-oven homemade bread. Not a bad start to Sunday morning.

compoteinaction

Strawberry-rhubarb-fresh mint compote over plain, local yogurt. A mid-Sunday morning snack.

pickled sugar snap peas

Deb does it again — saw this recipe for pickled sugar snap peas over at smitten kitchen, and had to mix up a batch. I can start eating them this evening…

pesto

More green in a jar. In the spirit of eating everything in my share, I chopped up the remaining garlic scapes, picked my basil stems clean, tossed a few walnuts and a generous helping of olive oil into my mini-cuisinart and began blending, adding more olive oil and some salt and pepper to taste to get it right. My new favorite sandwich, courtesy of the folks up at P’s farm, is toasted bread (in a cast-iron skillet), cheese, pesto and as many greens as you can fit into a sandwich — fried egg optional. Yum!

But where are you, you may be wondering, on that sock? Is there a chance you’ll make the KAL deadline? I don’t even want to show you what Boh looks like this morning. He’s concerned. Very concerned. He thought the weekend’s canning adventures were over, and then yesterday he watched as I left for about an hour, Border’s coupon in hand, and returned with 2 more books on pickling and preserving…

sock2gusset

I did get a few solid hours of work on sock number 2 in yesterday, thanks to the very last episode of Season 2 of The Wire, and some knitting podcasts. I’m in the midst of the gusset increases, and if I can turn the heel and get an inch or two of the leg done today, I just might be able to eek out a full pair before it becomes July.

i blame the strawberries.

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I did not knit AT ALL yesterday, despite my KAL deadline. Boh is displeased.

bohdispleased

Also, I may have developed a repetitive strawberry hulling injury.

7plus colander

I blame the strawberries.

I picked 7 more quarts early yesterday morning, plus a big blue colander full. I mean, I couldn’t help it. I brought the colander along just in case, and I just had to fill it. We had a lot of rain on Friday, which meant that the berries grew even more rotund and juicy. Saturday morning was cool, humid and overcast, and I had the patch to myself. If I didn’t pick a few more, those strawberries were going to overripen on the vine, and we can’t have that. No, we cannot.

Thus, my adventures in water-bath canning began. I didn’t necessarily intend to make jam from the start; I simply got home with all of my berries, looked at my overflowing freezer and the abundance crowding my countertops and realized that jam might be the way to process some of this deliciousness. I ventured out again, intending to try to scavenge a canning stock pot and rack from a thrift store, when I discovered a special on a 21 quart canning pot with its own rack at the grocery store for 24 bucks. Throw in a 12 dollar “welcome to canning” set complete with tongs, jar lifter, funnel, seal checker, and some other thing I can’t remember, a few boxes of lids and some more half-pint jars, and I was ready to go.

Adventures in water-bath canning, take 1: strawberry-balsamic jam.

jam1

jam2

I used Eugenia Bone’s Well Preserved (which I heard about over here) as my guide, and found the instructions to be clear and logical. The book is organized by “master recipes” that require some kind of preservation technique, and then Bone provides a handful of recipes that utilize the preserved food in question. I like the layout and the emphasis on using your preserves, but I may supplement with a massive canning/pickling book to be able to look through a range of options for one particular fruit or veggie.

jame3

I am so excited about this. In fact, as soon as all the jars were in the water bath, I mixed up a batch of no-knead bread (in its second rise right now) to properly enjoy my jam. The tough part about canning is that you have to wait another 6-8 hours for the jars to cool and the seal to set. This morning, as per Eugenia’s instructions, I tested all my seals by unscrewing the tops and picking up the jars by their lids: success! Those seals are tiiight, baby.

So, back to the tough part about jam: no instant gratification. Hence strawberry recipe #2: strawberry-rhubarb compote with mint.

compote1

compote2

Simple, aromatic recipe. I’m planning to enjoy this over yogurt in a few minutes. Plus, it used up another pint of strawberries.

Had enough? No? Good, because I did not stop there. (Boh begged me to pick up the socks, but I ignored him.)

dipped strawberries

No recipe here — I just melted some chocolate chips, added some butter until it was runny enough for dipping, and twirled the biggest, prettiest berries in my colander in the chocolate. I laid them out on wax paper and slid the tray into the fridge to chill.

whatstrawberry

I just couldn’t help it.

in the kitchen.

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berriesx7

I picked 7 quarts of berries this morning. (Notice quart #7 — upper right, not in line with the rest. I learned today that a quart-sized yogurt container fits perfectly into the shallow outer rim of the cupholder in my CRV. Thus, I ate most of a quart on the drive home from the farm. Consider #7 to be exhibit A.)

berriesfreezing1

The  farm is offering unlimited berry picking as part of the share now that the strawberry patch is super ripe. I prepped most of what I picked today to be stored: trimmed off the tops, lined them up on a baking tray, froze them enough that they won’t stick together, and put them in small freezer bags so that I can slowly defrost them as I see fit later on this summer and fall.

glowingberries

I may go back tomorrow. There is nothing like picking berries in the sunshine; today it felt like a reminder that everything will be okay.

pestopasta

Last night (after an incredible yoga class that has me feeling a really good all-body ache today) I broke out one of only a few mechanized pieces of kitchen equipment in my possession to make garlic scape-arugula-cilantro pesto. For dinner, I tossed it with pasta, and sprinkled on some walnuts and parmesan, which were tasty, but totally unnecessary. This pesto can stand on its own!

pesto sandwich

For lunch today, I made what P (of the farm) calls “pan toast” (aka toast in a cast iron skillet) and made 2 sandwiches of greens, pesto, and a slice of swiss cheese. Heavenly.

pesto omelet

Because you can never eat too much pesto, for dinner tonight I made an omelet with eggs from P’s chickens, the last bit of the arugula I harvested, and of course, the pesto. I have a little bit left — enough for another meal or two that matches my kitchen!

You may be wondering about my knitting. Boh was quite worried about my progress on the lacy ribs socks, as is evident from the following photograph:

bohuneasysock

Good news! Boh can stop fretting (well, about the sock, anyway) because tonight I finished the first sock of the pair.

onelacysock1

one lacy rib sock2

I could have done a few more leg repeats, but I was starting to worry about the tightness of the bind-off and the fit of the ribbing — this was a problem with my last (the first) pair of toe-up socks. I was so excited about using all of the yarn that I don’t think I increased enough or in the right places to get a perfect fit around the fullest part of my calf, and the bind-off on those socks is a bit tight. (Also, to be completely honest, there is a timeframe for this KAL. I started late, so I’m cutting it close!)

I did the Russian bind-off here, and it created a super-stretchy cuff, which is perfect. I’m quite pleased with how this sock has turned out, but more importantly, I love that this week, with this sock, I’ve learned a new cast-on, a new bind-off, and a new heel!

Tomorrow, I will cast on sock #2.

happy dog mirror

Now there’s a happy dog. (He may be happy about my completed sock, but it might also have something to do with the walk we took down to the creek so that we could put our toes/paws in the cool water.)

Bedtime for this rooster. Happy almost Friday!