Thursday, August 17, 2006
Scarf completed
Done and done. I haven't blocked it yet, but I'll get around to it soon. I won't have any pictures until September, though, unless I buy a camera. Hmm. Perhaps.
Sunday, August 13, 2006
Bread!
It's strange being able to see exactly how much yarn is left before the scarf is done by folding it at the join.
I think my next project will be a sweater. A strong contender is Sesame at Magknits. I also may have found a pattern for the cabled sweater I'd like to do. Jenna Adorno, who has had designs published by Knitty, has a photo on her website of the Close Cable Cardigan by Vogue.
Tuesday, August 08, 2006
Halfway point for scarf
I've successfully wound the second skein, which was pleasently knot-free, and attached the new strand. For some reason I had a difficult time making a slip knot while holding both pieces of yarn, but I figured it out in the end.
In other exciting news, Mo won sock yarn from I Heart Knitting, which there might be a picture of here if I'm doing this right.
Saturday, August 05, 2006
Catch up on the baby socks
Baklava
The baking holiday is over. All ovens are now open for business.

When Mo and I eat out, we are most likely to end up at the local Moroccan restaurant. We especially love their mint tea and sweet nut-based desserts. A while ago we brought my parents and Mo's sister to the restaurant for tea. Tea eventually led to two rounds of dessert, and my father proclaiming, "These people really know their nuts. You know? They really know their nuts."
It's true. They do know their nuts. I don't know why I though baklava was supposed to be made with pistachios, but the walnut baklava at Amanouz has completely won me over. The last few times we ate there, though, they've been out of baklava. In addition to sampling some of the other desserts, we decided to fill the void by trying to make our own. The recipe we followed says we have to leave it out for 24 hours, and so far we've done a pretty good job of keeping it intact. One thing I like about phyllo dough is that no one can tell if you sneak a layer off the top.
Now that I've worked with phyllo dough, I'm less intimidated by the idea of making hojaldres. My grandmother has made them a few times and I cannot convey to you how delicious spinach becomes when encased in phyllo dough with sesame seeds. I think I'll see if we can set up a cooking date while I'm at home.
It's true. They do know their nuts. I don't know why I though baklava was supposed to be made with pistachios, but the walnut baklava at Amanouz has completely won me over. The last few times we ate there, though, they've been out of baklava. In addition to sampling some of the other desserts, we decided to fill the void by trying to make our own. The recipe we followed says we have to leave it out for 24 hours, and so far we've done a pretty good job of keeping it intact. One thing I like about phyllo dough is that no one can tell if you sneak a layer off the top.
Now that I've worked with phyllo dough, I'm less intimidated by the idea of making hojaldres. My grandmother has made them a few times and I cannot convey to you how delicious spinach becomes when encased in phyllo dough with sesame seeds. I think I'll see if we can set up a cooking date while I'm at home.
Friday, August 04, 2006
Scarf update
The scarf is clearly past the stage where it could be mistaken for a dishrag. Unfortunately, I nearly gave myself carpal tunnel getting to this length. My problem is that I hold my needles with far to much pressure, especially with the last two fingers of my right hand. However, this present incident of a cramped hand may be a blessing in disguise, because I am finally trying to address this problem. I've found it helpful to remember something I first heard during high school, in a completely different context: Just enough pressure to hold a potato chip.
A significant portion of the cross country team was running with clenched fists, and carrying their arms high and close to their bodies. It's no surprise that this takes extra energy, so the coach gave us a visualization to help relax. We had to pretend there was a potato chip between the first finger and thumb of each hand, and we had to keep our hands loose enough that the chip wouldn't break. I'm reminding myself of those potato chips as I knit, and I'm also cutting back on how long I knit in one sitting. The scarf won't have any more growth spurts, but as the weather reminded me yesterday (and the day before, and the day before that...) I have quite some time before I need a wool scarf.
Wednesday, August 02, 2006
Temporary Baking Deferment
As the weather is expected to be Wicked Hot for a while, I have declared a Baking Holiday. The oven will remain closed and no dough will be withdrawn from a heated oven until temperatures return to normal. Fortunately for you, gentle reader, I forgot to post a picture of this semolina loaf which I made last week. It was delicious. It was so delicious, in fact, that we got carried away while eating, and I didn't get a picture of the first loaf. But this is the second:

Irish Hiking Scarf, day 1
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