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I'm never bored. If I'm not knitting or spinning, I'm gardening or reading. Always up to something!

Wednesday, April 20, 2016

At the Finish Line

I'm finally coming close to finishing my boyfriend style sweater. The design is by Versaciknits and it's called Pour Moi (for me in french). I chose this pattern because it's similar to just about every sweater in my closet. It covers everything I like to cover and is the most flattering style for my shape. The sweater on the cover of the pattern was knitted in Madelinetosh Sport, which is 100% superwash merino. Since this is the first adult sweater I've ever knitted, I felt the investment in Mad Tosh was a risk I wasn't willing to take. I've got a few unfinished sweaters sitting in bags in my closet, so this attempt was likely to meet a similar fate. I started this project more than a year ago. And it sat. And sat. And sat some more. Then my daughter decided to take up knitting. Now, this was a dream come true. I've always hoped we'd have an activity we could enjoy together. We both like to garden and I've suggested we weed my garden together. She didn't buy it. Anyway, I'm in the process of sewing my sweater together. I've mattress stitched the shoulders and I'm setting in the sleeves. I've pulled my stitches out several times. I'm going for a really neat finishing job. And I'm amazed at what all these pieces of knitted fabric are actually doing. So far, they're coming together beautifully. This sweater, knitted from the least expensive, basic wool I could find (Knitpicks Wool of the Andes) is unexpectedly going to be a project to be proud of. I'll keep you updated, but I'm astonished at what's happening. I'm going slowly, taking my time and trying to enjoy what is a really tedious process. Jasmine of the  Knitmore Girls Girls says "eat cake" when you have to work on a less than enjoyable part of your project. I say "drink tea and grumble" so I can still fit in my sweater when it's finished!



Friday, April 8, 2016

Mom's Machine

 So my mother's sewing machine is set up in my sewing room/spare bedroom. Nicole from the podcast "Hue Loco" offered up a pattern and tutorial on her blog for a "Holiday Project Bag". So I bought a yard of daisy fabric, a yard of yellow "bee" fabric, a 12" zipper and some light weight interfacing. The first attempt didn't even resemble a knitting project bag. The second try went better. My daughter was thrilled as she was carrying her shawl project in a plastic ziplock bag. Cute and practical. I'm going to change-up the pattern and make the bag larger in the future. Something this fiddly shouldn't be so small.
Linking back to: http://katherinescorner.com/2016/04/13/thursday-favorite-things-blog-hop-link-party-233/

Friday, April 1, 2016

Glad to be Grilling Again


You're absolutely right. This is not Lemon Grilled chicken. It's a lovely, pink rose (my favorite color rose) that's sitting in the middle of my kitchen table. 


But let me tell you about Lemon Grilled Chicken. It's delicious and easy to make but it's not as pretty as a rose. I'm going to explain how to prepare it for yourself. It's healthy and quick and you'll want to make it every week all summer. Here goes...

I like to start with boneless, skinless organic chicken. You still get a nice moist meat without the grill flaring and flashing back at you. And there's less fat so there are fewer calories. Even if you don't care for dark meat, try this recipe. The lemon lightens it up.

I grill 6 boneless thighs for 3 of us. Put a food storage bag in a bowl to stand it up. In goes the juice of one lemon, a few grinds of sea salt and pepper, either fresh or dried Rosemary - about a half teaspoon of it or a tablespoon of fresh, chopped. Then add a couple of chopped garlic cloves and about a half cup of olive oil. Marinate the chicken an hour on the counter if the chicken starts off cold from the fridge or several hours in the fridge if you prefer. I start off with a hot grill, then turn it down to medium. When nicely browned on the first side, flip it over. Either test for doneness with a meat thermometer or cut one open to make sure the meat is cooked through. I can tell by pressing on it with a long fork. If there's no give to it, the chicken's usually done through.






Last night I was so eager to get to the table I neglected to photograph my plate. It was mostly cauliflower and salad with two chicken thighs. The boys also had rice pilaf. I'm going light on the carbs - Summer's coming - let's get outside and grill!