Tuesday, May 29, 2012

WIP - Firey Redhead Lace

So my knitting escapades this holiday weekend included my first foray into full blown lace knitting...

Doesn't look like much yet without blocking, but it is B-E-A-Utiful.

This started back in late February when the lovely Ruth over at Rock & Purl (likely the reason a lot of you are reading this blog now) included me for the test knit of this pattern. I got almost through the end of the bottom chart back then, but I was so woefully off there was no saving it, and it took me a while after that first frogging to pick it back up. I think where I went wrong the first time was I wasn't concentrating enough (we had just started watching LOST) so my pattern got all wonky.

But now, with the help of the holiday weekend and Top Gear marathon all day yesterday I got through the bottom chart, and once I get through some more of the body I'll pin it up on some blocking pins and show off Ruth's beautiful Maighdean Mhara pattern. I am so loving the Knit Picks hand dyed Gloss on this pattern, it's just variegated to add some movement to the pattern, but not distract from it.

So loving it! See the Ravelry Project Page here.

Sunday, May 27, 2012

Whole Food Lifestyle

So it's been a while. I could make excuses about working full time and going to school, but we're all busy and no one cares how busy someone else is because fuck it, who isn't?

Let's talk about this instead...

That's my first bag of pre-season CSA goodness. We have a little bit of lettuce, bac choi, mustard greens, and swiss chard in there (most of which will likely go to the bunny because he freaking loves romaine lettuce and I dare say he's never had it this fresh) as well as garlic scapes and zucchini. I'm mostly excited about the scapes which I've never seen before.

Turns out if you cut the bits of the garlic that grows above ground before it flowers, you can chop it up and use just like garlic. I took a bite while I was on the farm, and they are not lying! Packed with garlic flavor, but I think it's best you peel the first layer off before using. The texture of the skin was similar to the woody part of asparagus and no one needs that, but the inside was soft and delicious like garlic.

We also decided to split a cow we lovingly named Maggie with four friends, and husband and I offered to take the bones to make stock. Little did we know that it would be like 50 lbs of bone. More on the adventures of trying to figure out what the hell do to with all of those bones to come.

What are some of your favorite beef & veggie based recipes? Because we are going to be drowning in both and I couldn't be happier!