Whoo-eee, the blogging mojo, it has not arisen in a coon's age. I've been working (something about writing 45 narrative report cards just turns the brain to jelly) and cooking (scratch pancakes, carnitas, whole wheat scones, kale chips...) and spinning up a storm on the louet, which is still nameless. Nevertheless, in spite of no writing, there has been some sporadic knitting. Here is a progress shot of Talia, who is finished, now, except for the picking up stitches and knitting the edging of the armholes, which for some reason, is a process that scares me. I have a hard time doing this in a pretty way, and even though I believe in the forgiveness of black, fuzzy yarn, I keep putting it off. For a person described as brave, I am kinda chicken like that.
This is a fun little knit. The Lamb's Pride is one of my favorite yarns to work with, even though it sheds nasty mohair all over the place. It is just about the perfect worsted single. If I could spin a single this pretty, I'd just plotz with joy.
P and I have both been cooking with all our hearts, of late. Even though more complex things have been made, my old standby of doing veg on the grill is still making its appearance. I made a sort of asian marinade for these things; mirin, shoyu, grated ginger, garlic and sesame oil. A great foil for the portobello slices.
Spring is here, and our 30's and 40's have turned into 50's and 60's, with an occasional heavenly dose of 70 degrees. I feel myself coming back to life, with the return of the sun, though Georgia is rainier than I'd like. Is it the year? Or is this the Seattle of the South that no one ever mentioned to me? P and I both agreed that after this rainy, rainy winter, we realized that all our talk of moving to Portland was just talk, and that we'd just collapse in sodden entropy in such a steadily gray and rainy place. oy.
I leave you with a recipe for something I've recently been experimenting with, the kale chip. I took a bunch of dinosaur (tuscan, lacinato, black...its names are many) kale leaves, and carved out the thick central rib, so the leaf became like a long "V" shape. Then I put the leaves in a bowl and poured a couple Tbsp. of olive oil on them, a splash of cider vinegar, and a good toss of sea salt. Using my fingers, I massaged each leaf with the oil mixture, so they were quite coated. I spread 'em out on parchment paper on a baking sheet and stuck 'em in a 300 degree oven for about 15 minutes, til they became crispy. Took 'em out and consumed while they were still warm and chip-like. YUM. I love cooked kale, and didn't really need an excuse to eat it, but these salty, vinegary, crispy treats are my new obsession. Great with a cocktail, or just as an emotional eating alternative to the Ben n' Jerry's, if you need variety in your diet! I think you can do it with regular curly kale, though it might be more challenging to get the ribs out, and get them nicely coated with the oil. I think I could also do them on the grill, too, but it might require more vigilance and temperature tweaking.