Sunday, January 19, 2014

Tink, Tink, Tink

Spent as much time tinking as knitting this week.
Color affection - knit a row in the wrong color.
Stitch Surfers - went way past were heel should be
Pill Box Hat - too large, started over
Stripy sock - made a short row heel (no gusset) too short, so went back for afterthought.
Shawl Collard Cowl - Skipped a few repeats because running out of yarn = cowl too short.

It is good practice  :)

Stitch Surfer

Pill Box Hat

Shawl Collard Cowl

Not sure what pattern I will use for the Plucky Pink.  I really love the Shawl Collard Cowl, but 165 yard was just not quite enough (for me).  LOVE the color.  Back to the drawing board. 

I was very surprised and please that the hat with the handspun was turning out so well. The yarn is VERY thick and thin and less than perfect, but knitting really hides the imperfections.  It will become a Pill Box Hat knit from the top down (incase I start running out of yarn).

Spinning class this week was awesome.  My big takeaway (in my simplified words)...

Short staple length - Long draw
Long staple length - Short draw

We learned Long draw and English or double long draw.
We also played with cross lacing the bobbin for VERY fine yarn.

Homework for this week.  Spin singles for plying next week.

Cross lacing

Castonitis continues.....
Cast on a pair of socks in Lollipop Yarns - Gimme Some Lovin
Endpaper Mitts by Eunny Jang with Koigu (and a little feline assistance)


My son is so awesome.  He made the cutest salt and pepper shakers for me.
One is the cat Tori and the other is the dog Pumpkin.

Made two new recipes this week.
Browned boneless skinless chicken breast and poured Butter Chicken Sauce over it and simmered a bit to thicken sauce and poured over rice.  Fast and delicious.

Thank you Koren for the following recipe.   Delicious.

Spicy Delicious Chick Peas
5 Tbs vegetable oil 
2 medium brown onions, finely chopped 
8 cloves garlic, finely chopped 
1 Tbs ground coriander seeds 
2 tsp ground cumin seeds 
1/2 tsp cayenne pepper 
1 tsp ground turmeric 
1 peeled and chopped tomato (fresh or tinned) 
2 1/2 15-oz tins chick peas (drained) or 1 1/2 lb home-cooked chick peas 
2 tsp ground roasted cumin seeds 
1 Tbs ground amchoor (I use a bit of extra lemon juice instead) 
1 tsp garam masala 
Salt to taste 
1 Tbs lemon juice 
1 fresh hot green chilli, finely chopped (use as much or little as you want) 
2 tsp finely grated fresh ginger
Heat the oil in a wide pot, and fry the onions and garlic on medium heat until they are a medium brown colour. Turn the heat down a bit and add the coriander, cumin, cayenne and turmeric. Stir for a few seconds and add the tomato. Stir and fry until the tomato is soft and well mixed with the spice mixture. Add the chick peas, 1c water and the remaining ingredients apart from the chilli and ginger. Bring to the simmer, cover and cook for 10 minutes. Add the chilli and ginger and cook for another 30 seconds. Ready to eat (but even better the next day)!

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