except, let's do it backwards...
The lace socks are now complete. I have a crush on them.
Close up shots were taken when I finished sock #1, and can be seen here.
Yarn: Black Bunny Fibers super-wash wool in the "TeeHee" colorway (custom dyed by Carol herself to match my prosthetic leg--thank you!!)
Needles: US #1, Lantern Moon ebony dpn's (4)
Pattern: Fancy Silk Sock, from Knitting Vintage Socks
1) I only did 5 repeats (instead of the suggested 6) on the leg; I don't like mid-calf length socks...it's either knee socks, or they should just clear my hi-tops.
2) The original Weldon's sketch shows a welt of 2-rounds of purl between the cuff and the leg. The pattern was rewritten calling for 2-rounds of knit instead. I chose to keep the purl ridge, but prefered the way it looked with only 1-round.
3) On the toe decreases, I used a SSK to replace the Sl1-K1-Psso. Had I thought about it earlier on sock #1, I would have done that with the gusset decrease, too.
Here's my lunch. Fresh organic black mission figs served with sliced baguette, goat cheese, basil, and a balsamic reduction.
Late Summer/Fall is one of my absolute favorite fruit seasons. Every year I can hardly wait to get my hands on the figs, mandarins, persimmons, pomegranates, and the like.
It seems somewhat odd to me that here I am, a trained professional chef, yet I don't ever write about food. Well, that's because there is nothing to write about. I have not cooked the way I like to in a very long time. When I was a chef, I did most of my fun food play while I was at a work. When I stopped cooking professionally, I forgot to shift it back to the homefront. Sharing most meals with a 9-year old who wants nothing to do with a balsamic reduction might have something to do with it, too. Not having the cash-flow to throw little dinner parties doesn't help much either.
I am making some changes in my life in order to correct that. One of them is by making lunch for myself with the ingredients I love that I know MyFk will boycott...like I did today. My other plan is to introduce the new Tuesday night ritual called, "You'll Eat It Whether You Like It or Not Night." Tonight, my little Tight Lipped Monkey ate cauliflower, and he actually didn't think it was all that bad (butter fixes everything). I'm also going to look around and see if I can find a gaggle of foodies that is interested in regular pot-luck gatherings.
My morning began with the accidental (and untimely) death of my beloved French Press ( glass and grounds everywhere)....
...followed by the 6am rigging of a blender and a chinois* to serve as makeshift brewing device.
It worked, but I think it goes without saying: what a sucky way to start the day. Glad there were good things that followed.
Coming soon on the knitting front....I'm swatching for the next round of socks, and I'm doing the Bunny Hop. More soon ;-)
*Funny thing about the Wikipedia entry for chinois: there is a detailed explanation about how a chinois is not to be conused with a china cap. And the photo of the chinois they provide...IS a china cap. Duh. Here's a real chinois. When I was in culinary school, I was told that there was a famous Saucier (a expert cook that pretty much only makes stocks and sauces), and he slept with his chinois. That's how wonderful they are.