Right Out Loud

Like a String on your Finger

2010-05-20T08:41:00.002-05:00

Like a string on your finger I'm here to remind you once again that I have moved this blog. The new blog is much better than the old blog: I'm posting more frequently, you can browse patterns in a much cleaner lay-out, and I've been posting free downloads (knitting patterns, recipes cards, etc). I've got lots of new tutorials and patterns in the works, and not just knitting either, I'm expanding to include fiber crafts, fabric crafts, and paper crafts in my pattern collections. I've also got a few kits planned. Don't miss out. Come subscribed to the new site A Handcrafted Life .

We're Moving...

2010-05-10T12:16:00.002-05:00

No the house hasn't sold. Not yet anyway. This is a blog move. For sometime now I've been searching for a way to integrate my blog and my website. I've also had a real desire to be able to make updates and additions to my website without waiting for my web-guy to be available.

And I'm pleased to say I found a solution to both problems. I'm moving over to Typepad where my blog and my website are one seamless, beautiful unit. And where, with only the tiniest amount of HTML knowledge, I can make changes and updates to the web-content all by myself.

I've got no issue with blogger, and have always been happy here, but the time has come to move on. If you following me here, I invite you to follow me there. If you're a subscriber here, you'll have to re-subscribe over there, and I sincerely hope you will.

Join me, won't you?

This Little House: Before and After

2010-04-29T14:35:00.033-05:00

After 10 long weeks, 13 pounds (mine), several gallons of sweat, but thankfully no tears, the remodeling project has finally come to an end. Phew! As promised, here are the before and after pictures. I've thrown in some during pictures as well.

The biggest change was turning this lonely unfinished laundry room -- that actually only housed the dryer, because there was no plumbing for the washer -- into the new second bathroom.

It involved demolishing the walls...

Adding lots of plumbing, relocating a bunch of electrical, and leveling the concrete floor

And Viola! The shiny second bathroom.

This is what adding all that plumbing looks like from the outside of the house

They had to tear large holes in the side of the house and jack hammer through the foundation

Then they trenched the drain around the house to the main drain

And installed a giant pump
Then they put the house back together, and I planted some plants and spread some mulch, and it looks better than ever.

Attached to the original lonely laundry room was a converted garage that we had always used as Dale's man-cave/office

We added a closet to make it a legal third bedroom, plus we installed new carpet and gave the room a paint job

And it's now a beautiful third bedroom, with it's own bathroom and a private entrance

The kitchen desperately needed a face lift, and that nook was destined to be the new fully functional laundry room

Note the washing machine, next to the fridge...

The washer gets a new home, the orange paint is gone, gone, gone, and there's new porcelain tile on the floor The circa 1950's existing bathroom also desperately needed a do-over

We ditched the dingy gray tile, and the sea-shell wallpaper

We kept all that beautiful cabinetry, but painted it all, installed a new floor with a classic look, re-sheet rocked and the painted the walls a pretty soft shade of blue, and installed a new sink and vanity
This is the aforementioned nook as it existed in the thoroughly orange kitchen

The new plumbing is shared with the new bathroom that exists on the other side of that wall

We re-framed that doorway, and put up a new light fixture

And here it is, an actual laundry room complete with a washer and dryer that are now roommates

It was a huge project, and in addition to all these big changes, we also painted every room in the house, spruced up the landscaping, and packed a good portion of our stuff into a PODS which has already made its way to Minneapolis where it will remain in storage until we can join it. The house goes on the market tomorrow, and hopefully this time it will sell, and sell quickly.

The First Finished Sweater of 2010

2010-03-24T15:10:00.006-05:00

I finally finished the Ingenue sweater from Wendy Bernard's (Knit and Tonic) book Custom Knits. I shouldn't really say finally, because in reality the sweater knit up amazingly fast, mostly.

I had originally decided to knit this sweater for my grandma's funeral in February. The funeral was back in Minnesota, and I knew it would be cold, and I wanted something both warm and something beautiful to wear. Ingenue seemed to be just the ticket and I had the yarn I wanted to use - Malabrigo Merino Worsted.

I started the sweater just one week before the funeral. And amazingly enough I had all but one sleeve finished before the funeral. I attribute the speed of this sweater to the fact that it's knit top-down, in the round, and with raglan sleeves.

But I was one sleeve short for the funeral. So I didn't wear the sweater, obviously, and sadly I set it aside for a little awhile.

Last week I finished the sleeve. And soaked, and blocked the sweater.

I honestly couldn't be more pleased with this sweater - it was so fast to knit, it fits really well, it looks like it's way more difficult than it was, and it's beautiful. Perfect!

The Remodeling Project or How I Learned to Relax and Love the Mess

2010-03-18T15:48:00.020-05:00

When we had our 2 bedroom 1 bath house on the market this past Fall it didn't sell. It's a cute little house, but 2/1 is a tough niche, and therefore a tough sell. At the beginning of the year we decided to delay our relocation back to Minnesota by a few months and make some changes to the house.

We're currently up to our necks in those changes with the intention of putting the house back on the market this Spring. The remodel includes turning an office and laundry room into a bedroom and bathroom, making the house a 3 bedroom 2 bath, and hopefully an easier sell. We're changing the nook in the kitchen which was never really big enough to eat in, into the new laundry room. We're also updating the circa 1950 (but not cute) existing bath, putting new tile down in the kitchen, and painting every room in the house.

I've been taking lots of photos of the work in progress, but mostly they're not that dramatic or interesting to look at. I think photos like these have more effect when you can show both the before and the after. But the after doesn't exist just yet so I'll save the photos for another post.

It's a big project. Mostly it's a good learning experience, and it's even a little bit exciting despite the fact that we're not going to live here when it's finished. It's also a huge mess, and a risky investment, and a real test of my patience. But I won't complain, and I'm trying to stay positive, and learn to love the mess.

Cross Country Skiing: Or How I Learned to Stop Worrying and Love the Snow

2010-03-04T12:31:00.019-06:00

Snow seems to be the theme around here these days. I guess it's a matter of as goes my world, so goes my blog.

We took a long weekend to Colorado last week where we visited Keystone and tried our hand at assorted snow sports. I've never visited the Rocky Mountains, and I've never skied until now. The mountains were beautiful beyond words. And the snow sports were a mixed bag.

I started on Thursday with an all day snow boarding lesson which I pretty much failed. I didn't quit, but I never successfully rode that board down even the bunniest of bunny hills. I didn't understand the physics behind the board, I didn't believe for even one minute that I would ever actually get good at the sport, and I quickly grew really tired of crashing to the ground. Snowboarding is not my thing.

On Friday I took a cross country skiing lesson at the Nordic Center, and everything about it was better. I got it, I could do it, I could imagine myself eventually getting good at it, and I didn't fall but a few times. I would have liked to ski the whole day, but I had pre-arranged other plans.

That afternoon I participated in a eco-hike on snow shoes. There's not much to learn in regards to snow-shoeing really, it's pretty much the same as walking, which I can do without much trouble, mostly. The hike was fantastic, and the scenery awe inspiring. We looked at and talked about trees, and plants, and snow, and animal tracks. I can safely say I learned more in that 2.5 hours than seemed humanly possible. (Okay, maybe not, but I learned an awful lot.) And I had fun.

Saturday saw my return to the Nordic Center. I was embracing the idea of cross country skiing so much that I signed up for a private lesson and advanced my skills on skinny skis a little bit beyond the basics. By the end of the day I could safely maneuver myself through the snow, climb a hill, ski back down said hill, turn, both to the left and to the right, and stop. That's a lot. In fact it's pretty much all you need to start and ski a little on your own.

I really loved the whole cross country ski experience. The scenery was the same as for the eco-hike - truly beyond my ability with words, so all I will say is incredible. The equipment is minimalist. It's relatively inexpensive compared to downhill skiing, and the impact on the environment relatively small. The people are swell - they share the trail, yield to one another, and give a cheerful polite warning when they're about to pass. Not that I saw but a small handful of people, but those I did see were nice. And you can wear your hand-knits while you ski. The best thing is cross country skiing is every where in Minnesota and I will be able to pursue my newly discovered winter pass time with ease next winter when I have returned home to the snow, and I intend to.

Cross country skiing truly was a perspective changer for me. Like running, it is a sport you do solo, which I love. But unlike running it's not done on the city streets in traffic (although I could take up trail running which I've considered, but that's a different post). Skiing puts you alone in the quite stillness of the snow, where you can hear your surroundings, and yourself think. It is quite and peaceful. A sport designed to do at your own pace, and for a lifetime.

The Stillness of Snow

2010-02-17T09:55:00.010-06:00

Some how the snow makes everything seem quite and still...

The Thing About New Running Shoes

2010-02-01T12:18:00.004-06:00

There is nothing quite like a brand new pair of running shoes. Especially when they are the same as the old running shoes except better -- fresher, whiter, and gentler on the feet. Here's the thing about runners -- we find a pair of shoes we like and we stick with them, pair after pair of the same shoes. And here's the thing about a runner who hates change (read me) -- getting a brand new pair of running shoes that are the same as the old running shoes not only feels good for the feet, it isn't scary at all. And I can embrace that.

Potato Leek Soup

2010-01-29T09:06:00.001-06:00

It's chilly and rainy here in central Texas the perfect weather for a pot o' soup.

Potato leek soup is one of my favorites--it's quick and easy and rich and creamy. I like to make this soup with either red potatoes or Yukon gold potatoes, they are less starchy than russets. As for the cheese, use what you like--cheddar and swiss both work well, but I prefer to use Gruyère. Here's my basic recipe for this vegetarian classic.

Potato Leek Soup

2 tablespoons olive oil

2 tablespoons butter

2-3 leeks, white parts only sliced and rinsed well

3-5 cloves of garlic minced

5-6 medium potatoes cut into hunks

3-4 sprigs of fresh thyme, stems removed

5 cups vegetable broth or stock

1 cup milk

1/4 lbs. of cheese (about 1 cup grated)

1/4 cup minced fresh chives

salt & pepper to taste

Heat the oil and butter in a heavy bottom stock pot. Add the leeks and cook until tender. Add the garlic, potatoes, thyme and toss. Add broth. Bring to a boil, reduce heat, and simmer covered until the potatoes are very tender. For a more rustic soup mash with a potato masher or for a creamier texture puree with an immersion blender. Remove from heat and stir in the cheese, milk and chives. Season with salt and pepper.

serves 4-6 generously

Enjoy!

Two New Sock Patterns

2010-01-12T14:36:00.008-06:00

I'm pleased to announce two new sock patterns! Both patterns were written for knitting the socks on two circular needles, because that's how I roll.

First up is Plain Jane - Plain Jane is a simple stockinette sock for women. The pattern has been written for knitting your socks top down on two circular needles. It is written for a woman's size 8 foot, but instructions are included for a custom fit. I recommend a jazzy self-striping sock yarn to make Plain Jane anything but plain. They are shown here in Knit Picks Felici.

Next is Adam's Rib His & Her Sock - A fantastically comfortable ribbed sock for women or men. The pattern was also written for knitting your socks top down on two circular needles. The "Hers" socks is designed to sit higher on the calf, and is therefore wider. The "His" version is narrower through the calf, and longer in the foot. They are shown here in Knit Picks Stroll Tweed.

Both patterns are available on my website. Enjoy!

Everywhere I Look I See Orange

2010-01-09T16:00:00.001-06:00

As a part of the "Take More Photos Project -2010" I present to you the color orange...

Nandina

Dalahast Horses

Bird House

Nandina

The Take More Photos Project 2010

2010-01-03T12:45:00.001-06:00

I don't usually get all resolution-y at the New Year; I do like to think about goals for the new year and reflect back on the passing year which I did in the previous post. However, on New Year's Day I spent some time looking through the photos I've taken recently and I resolved to make 2010 the year of taking more photos.

I can't commit to something as regular as a "365 photo project", or even a "Wordless Wednesday" project like you see a lot of bloggers do. But I can, and have, made a wee New Year's resolution to do a "Take More Photos Project" and I intend to share the results here on Right Out Loud.

For the first installment I pulled together some of my favorite photos from the recent past. Mostly they're from 2009, although a few may be slightly older than that but are none-the-less some of my favorites. Enjoy them! And stay tuned for the next installment of "Take More Photos Project -2010".

Spanish Governor's Mansion San Antonio, TX

Old Church San Antonio, TX

Spanish Governor's Mansion San Antonio, TX

Leona's Chimayo, New Mexico

Alpaca

Chimayo, New Mexico

The Guthrie Theatre Minneapolis, MN

Green Roma Tomatoes

Parsley Eater

Gerbera Daisy

Garden Toad

Hummingbird

Brunch

Herbs

Farm Fresh Eggs

Welcome to the Neighborhood

Aaron Johnson

The New Year Post

2009-12-31T14:38:00.019-06:00

This is the post where we look back on 2009 and look ahead to 2010.

I know for sure that the biggest change in 2009 was The Boyfriend losing his job and our decision to relocate back to Minneapolis. The house here in Austin is still on the market and we haven't moved yet. This means we know for sure one thing 2010 has in store for us is The Move. I think I'm doing pretty well with this change--I'm sick and tired of the house being on the market and the constant cleaning and interruptions that go with it, but I'm also looking forward to the house shopping on the other end, and the return to Minneapolis. Minneapolis is home, it is where my family is, and it's great city.

As a knitter 2009 saw the successful launch of ElizabethCarls.com. And the inclusion of my designs on Patternfish.com. I started my affair with sock knitting, self-publish several new patterns, and taught several workshops. I finished a plethora of projects, but sadly did not finish my gift knitting in time for Christmas.

2009 was the year I became a "Texas Gardener". The Boyfriend and I built the Kitchen Garden back in March. I wrote about the whole process here on the blog and for the Oct/Nov issue of Texas Gardner Magazine. The garden was pretty much a huge success. I'm still eating the pesto and the baba ghanouj I made and froze.

This past year has been an interesting one when it comes to food. In 2009 I made a return to eating meat, which is really a much longer story and I should and probably will write about it sometime, but the short version of the story goes something like this: I have be en a non-meat eater for more than 20 years and my reason for abstaining has always been the lack of clean meat. I didn't want to eat all those antibiotics, and hormones, and I certainly didn't want to support an industry that is so destructive to our environment. But in 2009 I discovered Greenling and found myself buying good clean meat for The Boyfriend. Everything was pasture raised, organic, drug free, and local. I could support that. And one day while cooking a clean local lamb burger for The Boyfriend I thought "I'm going to eat this." And I did. And now I can hardly call myself a vegetarian--we still only eat meat a couple of times per week, and we only eat local, pasture-raised organic meat. It's a big change.

2009 was also the year I decided to learn to can, as in food preservation. I did jams when the strawberries hit the farmer's market, and peach sauce when the peaches were in. I also pickled peppers from the kitchen garden. I organized a couple of Soup Swaps in 2009. And did lots of shopping at the Farmer's Market.

As a runner I did the 3M Half Marathon in January, several charity 5Ks, and of course the Thanksgiving Day Turkey Trot in 2009. I've taken on a new running partner and never lace up the shoes without Aaron Johnson at my side. It's nice to have the company.

So what lies ahead in 2010... The Move of course... Minneapolis of course.

2010 promises many new knitting designs, a few new workshops, and the publication of 1,000 Fabulous Hats (which will include several of my hats.)

I know I'll have a garden again in 2010, but it will be in Minneapolis. Which is fine, because Minneapolis is a great place to garden and I have lots of experience growing in the Upper Midwest.

We will of course continue to eat as locally, and as organically as possible. I have started researching sources of local clean meat in the Minneapolis area, and even found a meat CSA, I suspect that 2010 will see us continuing to eat clean and local meat. We will also continue to shop the Farmer's Market, and at our local food co-op.

There is already talk of a canning party with several of my Minneapolis friends. And I suppose there will be soup swapping as well. And I'll continue to post recipes here on the blog.

As a runner I look forward my return to Minneapolis also--I'll never have to run on the road again as Minneapolis is a runner (and cyclist's) dream in terms of paths and green-ways. The Boyfriend and I have said we will run the Valentine's Day 5k at Lake Harriet if we're there. I'm sure there will be plenty of running in 2010.

I'd love to learn to cross country ski, and to make pasta. I'm planning a reunion with my Austin knitting friends--we'll meet the first weekend in October in Taos NM for the Wool and Fiber Fest.

What does 2010 have in store for you?

The Gift of Good Food

2009-12-21T12:31:00.006-06:00

Again this year I have made a commitment to handmade gifts. This means a ton of gift knitting, of course. Unfortunately most of my gift knitting is yet to be finished so I'll save that for a later post.

What is finished, and in the mail are some yummy gifts of the edible variety. This year I sent preserves I made this summer to my family - The peach rum sauce, the spiced peach jam, and the two types of strawberry jam.

I also made huge batches of granola to send to Minnesota. Granola is super simple really and when packaged in a half gallon Ball canning jar it makes a pretty snazzy gift. Here's my recipe.

Almond Granola

4 cups rolled oats
1 cup raw sliced almonds
1 cup wheat germ
1 cup unsweetened shredded coconut
1 cup raw sunflower seeds

1/2 cup grape seed oil
1/2 honey
1 teaspoon vanilla
2 teaspoons cinnamon

2 cups dried fruit

Pre-heat oven to 250 degrees. Gentle heat the oil, honey, vanilla, and cinnamon and stir well. Mix all the dry ingredients in a large baking pan. Pour the wet ingredients over the dry goods and toss until coated evenly. Bake for 1.5 to 2 hours (or until toasty and crunchy) stir often while baking. Add the dry fruit of your choice after the granola has been allowed to cool.

I prefer raisins, but for my sister who dislikes them I used dried cranberries. I think dried blueberries would be a lovely choice also.

Enjoy!

The Wall of Welcome - A Community Art Project

2009-12-03T13:41:00.016-06:00

There's a community art project in my neighborhood - The Wall of Welcome. It's a huge mosaic project put together by local artist Jean Graham. The wall is in the Crestview/Brentwood neighborhood of Austin TX and it shelters the parking lot of the neighborhood business district - the sort of "main street" area you find in a lot of older neighbors in big cities. The little cluster of shops includes a crappy IGA grocery store, an old school barber shop, a pharmacy, and The Little Deli.

The main part of the wall is one large mosaic that depicts some of the history and local lore of the neighborhood. All along the top of the main mosaic and one end of the wall are smaller tiles that were created by community participants. Some were created by local businesses, some by neighbors and residences, and there is one from the elementary school and the fire house.

I first saw the wall long before I lived in the neighborhood when my book group took a little walking field trip to look at the wall while it was in progress.

When I decided to move to this neighborhood and was shopping for a house here, my Dad came to visit from MN. I took him to the wall to show him where I intended to live.

The wall is finished now, has been for a little while I think. I pass the wall frequently on my bike and when I run. I love the wall. It has always made me feel, well, welcome!

Last weekend I walked down to the wall with one of the dogs to take pictures. I thought I should photograph the wall before I leave Texas. It is one of the things I will miss in Austin.

Happy Thanksgiving

2009-11-28T11:31:00.004-06:00

For the third year in a row The Boyfriend and I got up on Thanksgiving morning and ran the Austin Turkey Trot. A five mile run with a huge crowd - 14,000 runners this year. It's a lot of fun, the course is fairly scenic and really challenging. I'm pretty sure this is my favorite tradition here in Austin, and one of the things I will miss when we are gone.

I hope to carry on the tradition of running on Thanksgiving morning when we return to Minneapolis by participating in the Drumstick Dash at Lake Harriet.

After the run I cooked for 7 friends. Last year I cooked a turkey for 2, this year I went with a very non-traditional menu - Pumpkin soup, homemade bread, a cheese board, smoked salmon, apples, pomegranates, a beet salad, and the guests brought desserts. Everything was delicious.

And now with Thanksgiving behind us, my attention is turned back to trying to get moved and of course to Christmas gift knitting.

Happy Holidays Y'all.

New Pattern - Laze Knit Hat

2009-11-18T11:53:00.006-06:00

I've got a brand new hat design--"Laze". I wanted a hat with a more relaxed style, but not a beret, and I had this fantastic hand-dyed sport weight sock yarn from Black Trillium that I thought, and thought correctly, would be the perfect yarn for such a hat.

Laze is a super soft, slouchy, and stylish knit hat with a wide rib band, purled detail, and it's finished with Kitchener stitch. Knit with merino wool sock yarn this hat is warm, and washable.

I used a "semi-solid" yarn and would recommend you do also. A multi-colored or self-striping sock yarn both pool too much because the circumference of the hat is larger than the circumference of a sock.

I really love the yarn I used from Black Trillium Fibre Studios--the color saturation was beautiful and the yarn was a joy to knit.

Here's the 411 on "Laze":
Skill level: Beginner
Needles: Two U.S. size 2 (2.75mm): 16" Circular
or One U.S. size 2: 16" circular & a set of U.S. size 2 (2.75mm) DPNs
Yarn: Black Trillium Merino Sport Sock
Yarn Requirements: One skein
Notions: Yarn needle, 2 stitch markers, row counter
Gauge: 24 sts. and 32 rows = 4" in stockinette
Size: One size fits most adult heads 20"-22" in circumference

The new design is available on my website and also here on Ravelry.

Masala Chai Lattes and Other Cool Weather Delights

2009-11-10T12:35:00.008-06:00

Three words: Masala chai lattes. When I lived in Minneapolis and the weather would get cool my afternoon ritual included a chai latte. I've gotten away from that habit while living in Austin where the weather never really gets all that cool. But lately I've been preparing for my return to the cold and a return to masala chai lattes is included in those preparations.

An aside: "Chai" translates as "tea". To say "chai tea" is redundant. "Masala" translates as "mixture or blend" especially when referring to spices. Therefore "masala chai" means "spiced tea" and is the appropriate way to refer to the beverage more commonly refered to as "chai". Add milk, and you've got a "masala chai latte". Digression over.

When I lived in Minneapolis, I bought my chai lattes at my favorite coffee shop. But now I've decided it would be better--more tasty, more green, and generally just more better to make my own. From scratch. Mostly I've been following the instructions found here at Mahalo, my recipe is inspired by theirs as well--the big differences are cardamom and I make six cups at a time, drinking one mug while it's hot and saving the leftovers in a quart sized canning jar in the fridge and enjoy it iced.

Masala Chai Latte
6 cups of water
20-ish cardamom pods
8-10 whole cloves
8-10 peppercorns
3-4 cinnamon sticks
1/2 a vanilla bean
about a teaspoon fresh grated nutmeg
a few slices of fresh ginger root
6 Tablespoons of unflavored black tea (I used Rishi Tea Organic Ceylon)

honey
soymilk

I smash the cardamom, cloves and peppercorns with mortar and pastel, smash the cinnamon sticks with the handle of a heavy metal spoon, and slice open the vanilla bean.

Bring water, and spices to a boil and simmer for 10-15 minutes. Remove from heat, add the tea, cover and steep for 3-5 minutes. Strain.

Sweeten with honey while it's hot. Lighten with soy milk when you drink. It's so delicious!

Other preparations for my return to the great white north have been showing up in my knitting. I've been knitting with wool, knitting garments I would never be able to wear if I were staying in Austin. I recently finished the Urbanity Vest by Amy Swenson. I knit the vest with Elann Peruvian Highland Wool. And I can't wait to wear it--it fits, and it's cute.

That blur in the background..? that's Aaron Johnson.

I'm currently knitting Ribby Cardi by Chic Knits. No pictures yet, but I'm also knitting this one with Elann Peruvian Highland Wool. I'm thinking this will be the perfect jacket for those crisp Fall days I love so much. The knitting is going fairly quickly, the real challenge will be all the seaming involved, that may slow me down some. I'll post pictures soon.

I've also been designing some cool weather knits--stay tuned--coming soon: "Laze" a slouchy hat knit with sock yarn. "Adam's Rib" a pattern for his and hers hand knit socks.

Decisions, Decisions, Decisions

2009-10-27T09:52:00.003-05:00

We're making decisions and slowly but surely piecing together a plan. There are still huge gaping holes in the plan, like the fact that we have no jobs, but we've definitely decided a few things.

We're definitely moving. Our house here in Austin TX will go on the market at the end of this week. And the POD has landing in the driveway. I'm pretty sure I move more than any human alive, and yet I am still always totally overwhelmed by the packing. This is especially true with this move as there is a fair amount of load lightening going on - it is our intention to move in the POD which means we'll be selling off most of our furniture and packing light.

We're headed back to Minneapolis. Mostly this is awesome. I love Minneapolis, and I've missed her while I was away. My family is in Minneapolis, as are many of my friends. Minneapolis is home for me in the truest since of the word. But Winter has already started to rear its ugly head and we probably couldn't have picked a worse time of year for our return. I guess you take the bad with the good and roll with it.

We don't have a departure date yet. We don't know if we'll rent or buy when we get there. We don't know if we'll have jobs. There is still a lot we don't know. But we know we're moving back to Minneapolis.

Moving is always a little bittersweet and this move is no different. While I'm pretty much thrilled to be going home, I have made some great friends here in Austin and they will be missed. I have been reminding myself, as consolation, that all of my friends in Minneapolis whom I left three years ago are still my friends, and that all of my friends here in Austin will also remain my friends. Sure we won't see each other as often but with a little effort and planning and the miracle of FaceBook, we'll still be friends.

And that's news.

A Brand New Design

2009-10-15T12:39:00.007-05:00

In my knitting life I love felted knits. I also love handcrafted housewares. So it only makes sense that I should design a felted knit for the home. Meet Harbor - A Felted Wool Rug.

I have a secret fantasy of a new/old house with a good old fashion porch for which this rug will be perfect. And in this fantasy I am knitting, barefoot on this porch with my feet resting on this rug, and a glass of red wine at my side, and three happy dogs scattered about the floor. And the best thing about this secret fantasy is it just might come true.

I love this rug. It has that special warmth, charm, and handmade touch that makes a house a home. It is also sturdy and comfortable, just like home.

Harbor would be a cozy addition to any room in your home also. It is knit from super bulky wool and then felted so the fabric is very dense, yet it is soft enough to welcome those aforementioned bare feet. As it turns out, it is also a welcoming resting spot for sleepy dogs -- mine tried it out just as soon as it hit the floor.

The pattern is an easy knit, suitable for the beginning knitter and includes clear felting instructions. The pattern is available here on my website. And also here on Ravelry.

It's Chili Time! Turkey Tomatillo Chili

2009-10-10T13:06:00.004-05:00

Here in Austin TX, the weather has had us on a crazy roller coaster ride - 96 degrees one day, 56 degrees the next. To quote my friend Angie "Fall is in and out of our lives like a bad boyfriend." Today it is one of those 56 degree days, and the humidity is low, and it finally feels like Fall. I couldn't be more pleased.

On the other end of my world - up in Minneapolis - they saw their first snow of the season today. And while I'm sure they're mostly not thrilled with the idea of snow as early as October 10th, I'm more than a little envious.

This means it chili makin' time. Any soup will do really, but chili has always been one of my favorites 'cause I like it hot, spicy that is.

This recipe was inspired by something a friend made once. I'm not sure of her recipe, or its source. Rather, I did what I love to do most in the kitchen - I improvised. I did my best to recollect the slightly smoky, spicy chili I ate last winter, made something similar several times making adjustments each time, until I was satisfied with this recipe.

Turkey Tomatillo Chili

12-15 tomatillos husks removed and quartered
1 large jalapeno pepper cut in thirds
2 large dried New Mexican chilis (or ancho chilis)
1 cup boiling water
6 cloves roasted garlic
1 large yellow onion chopped
3 tablespoons of extra virgin olive oil
6 cloves raw garlic minced
1 pound ground turkey (optional)
1 1/2 cups of cooked great northern beans
2 teaspoons dried oregano
2 teaspoons ground cumin
1 tablespoons ground coriander
1 tablespoon hot smoked paprika
4 cups homemade vegetable or chicken stock
sea salt to taste
fresh ground black pepper to taste

Puree the tomatillos and the jalapeno in blender and set aside. Soak dried chilis in boiling water for 20 minutes, then puree with the roasted garlic in a blender and set aside. Saute the onions and raw garlic in olive oil until the onion starts to soften. Add the turkey and brown. Add the dried spices and stir until turkey is coated nicely. Add the beans. Add the chili puree, the tomatillo puree, and the stock. Bring to a simmer, reduce heat, and simmer uncovered for at least 30 to 45 minutes until flavors have had a chance to blend and the chili starts to thicken a bit. Add salt and pepper. Garnish with a dollop of sour cream, grated cheese, and chopped fresh cilantro.

Notes: I like to roast several heads of garlic when I have the oven on for some other reason, just to have them around for recipes like this one. Roasted garlic is sweeter than raw, and lends itself to smoky recipes. I use pasture raised, organic turkey from a local farm, you could leave the turkey out completely, add more beans, and go vegetarian. I keep homemade stock on hand in the freezer, but you could - of course - use an organic store bought variety. For more heat add an extra jalapeno or a Serrano pepper.

Serves 6

Enjoy!

In Search of a City

2009-09-30T12:08:00.010-05:00

We here at the Right Out Loud Household are deep in the middle of a city search. In reality it's more of a job search because mostly we'll go wherever the job is, and more accurately still, we'll go wherever The Boyfriend's job ends up being because all I do is this knitting, teaching, designing gig and I can do that from anywhere. Although some places are better suited for a knitter for sure.

While it's true that the job search includes Austin and while it is also true that we may end up staying here, it is seeming a little less likely, and researching new cities and places to live is sort of fun. Again, we'll ultimately go where the job takes us, but there is a small but growing list of cities I would be perfectly jazzy to call home.

What does it take for me to be jazzy about a place? Seasons for one - and this is a big one. I miss Fall most of all, and I even miss Winter some. I also need a few quality yarn stores, a safe place to run, friendly folks, a thriving farmer's market, and at least one Indian restaurant. The Boyfriend needs a job.

At the top of the list of cities I've grown fond of is Portland, Oregon, followed closely by Eugene, Oregon, which I know are totally different, but for speculative city searching purposes they are sort of the same and fully merged in my mind - I say Eugene, I could just as easily mean Portland, and vice-versa. They have seasons, you can grow anything there, and they are a crafter's paradise. I could wear socks and sweaters at least part of the year, and the farmer's market looks superb. The downside; the second highest unemployment rate in the nation, and everyone of The Boyfriend's contacts seems to be saying "there are no jobs". Sad but true.

A return to Minneapolis is on my list of definite maybes. Minneapolis is a great city, and it's also home. My family is there, they've got the biggest farmer's market I've ever been to, there's a yarn store on every corner, and miles and miles of scenic safe running paths. Unfortunately, it's not high on The Boyfriend's desirable list for one reason, and one reason only; Winter. And I suppose it's true that while I miss snow and socks and sweaters it would probably only take a Winter or two before I'd be wanting out again. Minnesota Winters are extreme. Extremely extreme. And they are why we left there in the first place (that and the job, the job that brought us to Texas, the job that doesn't exist anymore).

Santa Fe and Taos New Mexico are a fiber fiend's dreamland. When I visited there the folks seemed friendly enough. And again with the mountains, and the socks, and the sweaters, and the farmer's market. But again the job market seems weak and The Boyfriend's contacts aren't all that hopeful.

Salt Lake City, Utah has made a surprise appearance near the top of our list. It has seasons, and yarn stores, and a farmer's market. It also has mountains, and green space, and according to my BFF in Mpls., Sara, the people have a nice Midwestern sensibility and attitude. Sara also says it's clean and that I should move there and that I might just feel right at home there. I trust her. There also seems to be jobs there, and so it lingers near the top of our list.

My point is this; we're searching for a city, for a new place to call home, and while it remains a little unnerving to have so much uncertainty in my life, it has also become a little fun to speculate and research and hear what other people have to say about the cities they love.

Tell me, what city do you love? I'm searching for a city.

One Pattern, Three Hats, and Handspun Yarn

2009-09-28T10:38:00.007-05:00

I've just released a new pattern - A Trio of Wooly Toppers.

This pattern includes instructions for three stylish winter hats. The common thread running between them all is the use of handspun yarn. I've always got a plethora of mini skeins of handspun that I couldn't resist in my stash, and I designed these hats specifically from them. Each hat uses less than 50 yards of handspun worked with another worsted weight wool yarn.

Each hat is a slight variation of the others. It's like taking a great idea and playing with it to see what you can create.
Highly textured, colorful, and oh so unique, these toppers will be a much admired winter accessory for yourself, or a treasured gift for someone else.

My patterns offer clear instructions, photos, and several suggestions for yarn alternatives. This pattern is suitable for an Intermediate Beginner, you must know how to knit, purl, work in the round, decrease and increase.

The Trio of Wooly Toppers pattern is available in my Pattern Shop.

Recommended Books for Felting

2009-09-25T15:31:00.004-05:00

As promised, here are the six books I would recommend to people interested in exploring felted knits, and felt making.

Again because Leigh Radford is one of my favorite designers her book tops my list AlterKnits Felt: Imaginative Projects for Knitting & Felting

And one of my other favorite designers is Beverly Galeskas and I love her book Felted Knits It was the first book I had on felting your knits.

I love the design aesthetic of Felt Forward: Modern Designs in Knitted Felt

I recommend Felt Frenzy: 26 Projects for All Forms of Felting because it not only includes felted knits it also offers a great introduction to wet felting and needle felting.

For those who want to take their exploration of fiber and felting further I recommend Shibori Knits: The Art of Exquisite Felted Knits

And for pure inspiration I recommend Felt to Stitch: Creative Felting for Textile Artists

Recommended Books for the Brand New Knitter

2009-09-24T13:03:00.005-05:00

I spent this morning updating the handouts I use for my knitting workshops, including the list of suggested books for my Get Your Knit On! workshop. I decided to share that list here on the blog as well. Of course this is not any where near a complete list, it is only representative of the books I recommend to the brand new knitter.

The top of the list is The Knitter's Companion: Expanded and Updated (The Companion series)
It is the perfect resource for new knitters as well as more experienced knitters, offering instruction on everything from your basic stitches to seaming. I keep my copy in my knitting bag and refer to it all the time.

I include One Skein: 30 Quick Projects to Knit or Crochet because Leigh Radford is one of my favorite designers and I would recommend any of her books. But also because the projects all require only one skein of yarn making them perfect for the new knitter - manageable and fairly simple.

I include One-Skein Wonders Again one skein means something approachable for the new knitter, plus 101 projects is a lot of projects.

I recommend Stitch 'N Bitch: The Knitter's Handbook because of the wide variety of patterns - everything from super simple hats to great first sweaters.

I included Knitting in Plain English, Updated Edition because it's a classic, and it's funny, and in terms of helping a new knitter troubleshoot and fix things it can't be beat.

And finally I included Knitting for Peace: Make the World a Better Place One Stitch at a Time because I love the concept and the world of charity knitting can be inspiring for the new knitter.

I'm also updating the suggested reading list for my Knit This and Felt It! workshop and I'll share it with you as well, just as soon as I've finished.

The New VIP Club

2009-09-21T14:55:00.005-05:00

I'm starting a new VIP Club. Here's how it will work:

Members will be notified via email each time I publish a new pattern. They will also be given a discount code good for 50% off its purchase.

To join all you need to do is send an email to elizabeth.c.carls@gmail.com with "sign me up" as the subject line. It's that simple.

I promise not to spam you, not share your email address with anyone else, and not to abuse you in any other way.

As an added incentive, all new members who join before Friday September 25th at 6 PM central time will receive the PDF version of either my Coy Felted Cloche or my Notorious Felted Tam pattern free. Just send an email to elizabeth.c.carls@gmail.com with "sign me up" as the subject line and specify which pattern you'd like in the body of the email.

Thanks so much!

Twitch

2009-09-14T09:54:00.009-05:00

The uncertainty in my life still looms large and I've developed a twitch in my right eye. I'm not joking. For four days now my right eye has had an intermittent twitch that is disconcerting to say the least.

As of this moment we still have no idea which city we will be living in in the coming months. I suppose that even if there is a new job in a new city it will take a few months to get moved, and so it is safe to say we will still be in Austin for Halloween. But what of Thanksgiving? And New Year's? I just can't know for sure. I wouldn't hate a white Christmas. In fact I might love it a little bit.

But the right eye is all a flutter.

Here's a taste of what's not happening; I'm not registering for either the 3M Half Marathon or the Austin Marathon. I did 3M last year and would love to do it again -- it's a great race. Austin would be new to me, and it just so happens to be on my birthday. On October 11th I will officially start my training schedule and train as if I'm running both races. But I won't register until I know for sure that I will actually be here to run.

I'm also not applying for the Cherrywood Art Festival, which I would love love love to do again -- it's a great show with good crowds. But again, I can't say for sure if I will be around to actually do the show, so I haven't applied. Just as soon as I have even the slightest indication that I'll be around I'll apply, although the deadline is fast approaching and I may miss out all together.

And I haven't sent those queries, or scheduled those workshops, or ... or... or...

And all the while the right eye twitches and sleeping for more than 5 hours in a row eludes me.

Here's what is happening; I'm knitting some. I found solace in The Urbanity Vest by Amy Swensen -- it's straightforward and uncomplicated, and round after round of stockinette leaves my mind available for worry, which is, as I have said, what I do in times like these. This is progress.

At least some of the design work has moved beyond half-baked to just not done. I've got yarn ordered for several new projects, and have made real strides on a trio of hats. Here's the teaser: one pattern, three hats, the common thread is itty-bits of hand-spun yarn.

Again, it's progress.

I read Into the Wild -- captivating enough and more difficult than third grade. I also read Elizabeth Zimmermann's Knitter's Almanac -- a pithy, and smart little number that every knitter should read.

But the nuno felting remains untouched. And the embroidery goes slow. And the house is still really clean. And there's not a speck of laundry left to do.

And the uncertainty looms large. And my right eye has a twitch.

Progress!

A Rather Ambitious Embroidery Project

2009-09-04T12:26:00.007-05:00

Awhile back I posted about a workshop I was taking -- Artistic Embroidery -- and the project I had chosen for the class. The idea behind the class was to experiment with three different methods of printing and/or transferring an image to fabric and then using that as your pattern for embroidery.

One method of transfer we worked with involved acetone and carbon based black and white copies. I made several attempts, but was never able to get results I liked with this method. I'm pretty sure that it's the advanced technology of photocopiers to blame, but can't elaborate with any certainty on the science, so enough said.

The other two methods both involved ink-jet printing -- printing on an iron-on transfer material, and printing on fabric, either silk or cotton. These methods gave me results I loved and was enthusiastic about. The materials are relatively inexpensive and readily available, and it puts my archival ink-jet printer to good use.

I had decided to create a set of pillows with New Mexico as the theme. No real reason other than New Mexico has been on my mind a lot lately -- it was one of my most favorite vacations, and Taos Wool Festival is coming up the first weekend in October and once again I won't be attending but am wishing I was.

I used this photo for the iron-on transfer, cutting out just the niche, and applying it to a piece of linen. I have a healthy collection of vintage maps in my stash and as luck would have it I found a lovely old map of New Mexico which I printed onto the silk and attached it to another piece of linen with Wonder Under. My plan is to approach both of these pieces with a minimal amount of stitching-- maybe a stitched boarder around the niche and highlight a few details on the map with stitching.

The third piece features this photograph of the Santuario de Chimayo. I printed it on cotton and started stitching. My plan was to stitch over the image pretty extensively working to interpret the colors and textures of the image without being too literal.

I've been stitching, and stitching, and stitching. I've put a huge amount of time into the embroidery. But I don't love the results. I love the image, and the idea, and even my embroidery. But I don't love the cotton, and I wasn't sure how to approach the 8"x10" rectangle.

The other day I officially declared a do-over. Despite all the hours I have invested. The silk is just so much nicer, and Wonder Under is my new best friend. I've re-printed the image onto the silk and attached it to the linen with the Wonder Under. All that remains now is the embroidery.

On How I Hate Change and Don't Deal Well with Uncertainity

2009-08-27T13:44:00.009-05:00

As the tag line for this blog promises, I generally try to keep things mostly about knitting and crafting. Today is going to be an exception. I'm going to allow it to get personal. My life is filled with uncertainty just now. Three weeks ago The Boyfriend fell victim to a pretty huge lay-off, and as we are all well aware, the job market still pretty much sucks. This lay-off means a lot of economic uncertainty for our household, and it could also potentially mean a move out of Texas.

The bright-sunny way to spin this is as "an opportunity for change..." and "...exciting possibilities". I've tried that outlook on for size and sadly, it only sort of fits.

Mostly I don't deal well with change. I'm the kind of person who gets thrown completely off my game if my favorite brand of paper towels changes their packaging. I have a morning routine that happens in exactly the same order everyday. I have been drinking my morning coffee out of the same cup, and only that cup for close to 6 years. I like things to stay the same.

And I fair just as poorly with uncertainty. I'm a first-class worrier. I worry. I get it from my Dad, and I've always believed he is sorry he gave it to me.

The worrying makes it pretty darn near impossible for me to concentrate on anything for more than about 2 minutes. And this lack of concentration means not much knitting, a small pile of started but unfinished nuno felted projects, several half-sketched and half-baked design ideas, and the reading comprehension skills of a third grader.

It has also resulted (and this the bright side again) in a really really clean house, lots of random cooking and food preparation, and many loads of laundry.

I'd be a big fat liar if I tried to tell you or myself that I can shake the lack of concentration entirely and get on with the creative, thinking-required tasks at hand. I know that I can't. But a creative soul can not survive on laundry alone, and so today I have struggled and fought and spent the last 90 minutes wrestling these words together and this post into existence. It's a start, and it has at least kept me in one spot for better than an hour, and it feels productive in its own way. It's what I've got for now, but I'll keep you posted.

Sprouts!

2009-08-25T10:57:00.002-05:00

Here's a really simple grow-your-own project with super fast, super delicious results. It's the perfect project for those long gray months of winter, or where I live the long hot months of summer, when you can't get outside in the garden, but crave something fresh and green that you grew yourself. With just the barest of ingredients and the simplest equipment, you can garden in your kitchen.

I encourage you to either follow the directions that come with the sprouting seeds, and do a little internet search for specific instructions and tips. But the basic idea is this: Find a clean old canning jar and a piece of cheesecloth. Add up to a 1/4 of cup of whatever organic seeds or dry legumes you have handy in the pantry. I've listed several options below. Add enough water to cover the seeds and soak them overnight. In the morning place the cheesecloth under the ring of the jar to act as a screen. Drain off the water, and shake lightly to loosen seeds. Keep your sprouting jar handy to the sink, so you can rinse and drain your sprouts 3-4 times per day, but out of direct sunlight. You should see your sprouts start to germinate in a day or two, and they will be ready to eat anywhere from three to fourteen days depending on what you've chosen to sprout. It's like a miniature garden in a jar.

Once they're fully sprouted expose them to a little more sunlight so they will green. Finally, remove them from the jar, rinse them thoroughly one final time in a colander, and let them dry a on a clean tea towel. Store the sprouts in an airtight container in the fridge, they'll stay fresh for several days.

Here's a list of just some of the seeds and legumes you can sprout. Legumes: Chickpeas, Lentils, Mung Beans. Seeds: Radish, Garlic, Chives, Broccoli, Alfalfa, Cress, Sunflowers, Fenugreek. Personally I love mung beans, and broccoli sprouts, and have never had much luck with cress.

I've seen fancy "sprouting kits" that involve several trays at the kitchen supply store and at my local organic gardening center. I also found the Sprout People online. They sell kits, supplies, and organic seeds, grains, and nuts for sprouting. They also have lots and lots of how-to info on their site. The kits seem like they might be fun to try and the variety of seeds is appealing, but a simple jar and what you have on-hand in the pantry could also be gratifying for its simplicity and ease.

Sprouts are good food! Experiment with the different flavors and textures to find the ones you like best. Radish and broccoli sprouts are a touch spicy, while fenugreek is slightly bitter. The sturdier varieties, like the lentils and chickpeas can be added to stir fries at the last minute. Add the more delicate, leafy seed sprouts raw to your salads, your sandwiches, and even your dog's kibble. Most of dogs love bean sprouts, and the fresh food is as good for them as it is for us.

Enjoy!

New Pattern - Ligneous Cable Knit Hat

2009-08-24T16:56:00.000-05:00

This hat was designed to have an all-over cable pattern that would continue all the way through the decreases, rather than stop at the crown. Mathematically, this was a bit of a challenge, and just like my days in algebra class I can not show my work, I just got the right answer. I'm pretty sure my algebra teacher thought I was cheating - always the right answer, but some crazy nonsense where I was suppose to be showing my work. But no worries for the knitter, I did the math, and it all worked out just fine. The result is Ligneous.

Ligneous features a truly unique all-over cable texture, reminiscent of a deep barked tree. This texture is subtly supported by the slight variegation of the kettle-dyed yarn, Malabrigo in this case. This super soft merino wool makes this hat warm, lush, and sumptuous.

I owe a handful of gratitude to my friend Tracey, of Yarn Unravelled, for modeling the hat despite the 103 degree temperatures. She was a real trooper. I'm also grateful to several test knitters, recruited from Ravelry, who tested the pattern and offered their feedback.

The pattern is probably best suited to the intermediate knitter - someone comfortable with knitting in the round, decreases, and at least a little cable experience. The pattern calls for US size 9 needles, less than 200 yards of worsted weight wool, and offers yarn alternatives, clear instructions, and an explanantion of all abbreviations.

For Ravelry memebers the pattern is available as a PDF here. And it is also available as either a PDF or printed and mailed on my website.

Enjoy! and Happy Knitting!

Roasted Pepper Salsa

2009-08-12T17:42:00.003-05:00

This salsa is a little labor intensive because you will be roasting a pile of peppers and the onion. It is also a cooked salsa. But the effort is well worth it. The roasted peppers and onions impart a rich, smoky flavor that can't be beat. The recipe as I have it here makes a very hot salsa - triple X (XXX) hot! That's how I like it. If you want to cool it off a touch leave out the Serrano. To cool it off even further leave out the Serrano and one of the jalapenos. But keep in mind that peppers vary greatly in their spiciness - sometimes the Serranos are hot, sometimes not as much.

Roasted Pepper Salsa
2 tablespoons of your everyday olive oil
1 medium yellow onion sliced and roasted (see instructions below)
4 cloves garlic put through a press
1 red bell pepper halved, seeded, and roasted (see instructions below for all the peppers)
1 poblano pepper whole and roasted
2 jalapeno peppers whole and roasted
1 Serrano pepper whole and roasted
2 tablespoons mild dried chile flakes
4 slicing tomatoes chopped
1 cup of vegetable broth
1 teaspoon kosher salt

To roast and prepare the peppers: Preheat your broiler to 525 degrees. Place all of the peppers in a roasting pan, or on a broiler rack and roast for about 8 minutes until the meat of the peppers in tender and the skin is blistered and slightly charred. Place them in a plastic bag and allow them to cool. Once they have cooled enough to be handled remove their skin - it should peel off easily. The exception is the Serranos, they are often too tender to peel, just leave them as they as are. Rough chop all of the peppers.

To prepare the onion: Once you have removed the peppers from the broiler, and while they are cooling, you can proceed with the onion. Spread your sliced onion on the same pan or rack and place them in the broiler for about 5 minutes until they are just starting to get tender and charred.

To make the salsa: In a medium saucepan heat the oil, roasted peppers, the onion, and the garlic. Add the tomatoes and heat until they start to break down, about 10 minutes. Add the broth and the chili flakes and bring to a simmer on medium-high heat. Cover and reduce heat to low. Simmer gently for 30 minutes. Remove from heat, stir in the salt, and let the salsa cool a bit. Once it has cooled puree in a blender until smooth.

Makes 4.5 cups

I use all organic ingredients, as always, and as much produce as I can from my own garden. I have a giant bag of dried chili flakes that I picked up at a little stand in Chimayo, New Mexico for next to nothing. They are really very mild, I include them in this recipe not for the heat, but for their deep chili flavor. I highly recommend you seek out the finest quality New Mexican chilies you can find. The flavor is worth the extra cost and effort.

Enjoy!

Workshops - Taking Some and Teaching Some

2009-08-07T12:17:00.012-05:00

A few weekends back I took an all day workshop at the LYS with Cookie A. The class was based on her fabulous new book Sock Innovation: Knitting Techniques & Patterns for One-of-a-Kind Socks and the focus was to design your own pair of socks, based on a stitch from a stitch dictionary and custom fit to your measurements. We did a lot of math and a lot of knitting. The result is a great new sock design in progress. I'm working with a simple lace pattern and a bamboo and silk yarn that has just the slightest sheen. I'll be finishing the pair, making changes if necessary, and perhaps publishing the pattern in the near future.

This week I started the first of three classes at The Stitch Lab here in Austin - Artistic Embroidery with Kat McTee of Artcloth. I've been hand stitching on my felted pieces for some time, but my technique has always been a bit rogue. Now I've learned the proper way to execute the stitches, but without the tyranny of "the embroidery police". The next sessions of this class we will be using various transfer techniques - photo transfer, ink jet printable fabric, and iron on - to give ourselves a custom pattern for stitching. I've selected images, and planned a project that involves maps and photos from New Mexico and Minneapolis. I'll be sharing my progress and some photos soon.

And finally I'll be teaching a few workshops. I've scheduled some dates in September for both my "Get Your Knit On!" class and my "Knit This and Felt It!" class. "Get Your Knit On!" is designed for the true beginner, I'll be teaching all the basics from casting on to binding off, the knit and the purl stitch, simple increases and decreases, and knitting in the round. Students will complete two projects, and leave the third class ready to start a third project of their choosing.

In "Knit This and Felt It!" participants will knit, felt and embellish with needle felting either my Althea Bag or the Notorious Tam. The choice is theirs.

New Website Launched

2009-07-30T13:11:00.011-05:00

I just launched a new website - www.elizabethcarls.com - The site was designed and built by The Boyfriend, and it looks darn nice if I don't say so myself.

On the site you'll find links to both of my blogs, information on a few of the workshops I offer, and my original knitting designs - a pattern store with designs for sale and free patterns available for immediate download.

The free patterns you'll find there include:

The Layla Classic Knit Tam

The Wide Rib Cowl for Him

And The Sylvia Lacy Cowl

In the pattern shop you'll find:

The Coy Felted Cloche (which is proving to be my most popular design)

The Notorious Felted Tam

And the River Rock Cowl

I've got other new patterns in the works, as well as several more workshops in the planning stage. I'll be adding to the new website on a fairly regular basis. It helps to have your own personal IT dept.

Back from Minneapolis

2009-07-23T15:14:00.010-05:00

I've just returned from my trip North to Minneapolis. It was lovely. The weather was a welcome respite from the Texas heat, and the folks were as friendly and accommodating as ever.

I went North to teach a workshop on culinary herbs and making pesto. The workshops was hosted by the folks at Ripple River Gallery - a fabulous place to visit if your in Minnesota. You can read more about the workshop and see many photos of the gardens on In the Kitchen and the Garden.

In addition to the workshop I had an opportunity to visit with a whole plethora of creative people - weavers, knitters, gardeners, wood turners, singers, spinners, and dyers. It was a much needed shot in the arm, and I've returned with a renewed enthusiasm for fiber. I also saw family.

I had ample opportunity to experience some nature. I ran at the lake, walked the country roads, spent time in the garden. The air is clean and cool, something I miss here in Texas. The sky has billowy white clouds, something else I miss here in Texas. I saw Sand Hill Cranes - amazing. I saw a fox - with dinner in his mouth. I was buzzed by hummingbirds, and listened to the song birds.

I knit. Socks, of course. I completed the Stripey Eyelet Rib socks and started a pair of Tweedy Basket Rib Socks.

I visited the MN Textile Center, and The Fiber Studio. The Fiber Studio was new to me - the proprietor offers lots of fiber arts classes, and has a beautiful selection of roving, merino tops, some yarns, and fabric. I purchased a truly beautiful little collection of wool fibers, silk scraps, and cotton voile for nuno felting. If you are in the Minneapolis area, please make a stop at The Fiber Shop - times are tough all over, and she has wonderful selection of fiber-y goodness in a homey little shop.

It was a great trip - too short, very busy, inspiring, grounding, peaceful, lovely, and cool.

A Little Piece of Heaven in MN

2009-07-23T14:26:00.001-05:00

I've just arrived back from my trip North to Minneapolis. It was fantastic: A welcome respite from the Texas heat, lots of socializing with creative folks, and of course, my Plethora of Pesto Workshop.

The workshop went well; the participants were enthusiastic and seemed genuinely inspired to go home and try the eight recipes they received in their materials packets. We started the workshop with a tour of the fabulous kitchen garden where the workshop was hosted (photos below). Then we retired to the porch where there was a demonstration of the basic technique for pesto making, and a tasting of the eight different pesto recipes. The conversation was very relaxed and informal, which is what I enjoy most about these kinds of events. I hope to offer this workshop again soon.

This is the garden, with the raspberry patch in the front. Raspberries were ripe while I was there - such a treat, to eat raspberries right off the vine.

The very creative use of containers to grow herbs and other edibles in a very small space. This area contained all the culinary herbs needed to make all of my recipes plus the nasturtiums.

A perennial border in the main kitchen garden. It is full of a smattering of culinary herbs, several medicinal herbs, and of course the flowers. You don't see perennials like this in Texas.

The main kitchen garden is L shaped, this is one leg. Those are blueberries under the hoops, strawberries and asparagus across the way, cucumbers are just out of frame, and tomatoes in the foreground and tomatillas in the back corner.

The other leg features lots of squash, tomatoes, peppers of many varieties, and a hedge of basil. Those are beans on the poles. There is also lots of self seeded dill and poppies.

Mr. Toad resides in the garden.

If you ever find yourself in Minnesota take the time to stop at Ripple River Gallery. In addition to the top-notch gallery, visitors are welcome to visit these lovely gardens. And the resident artists - Amy Sharpe (weaver) and Bob Carls (wood turner) are gracious hosts.

You can read about other aspects of my trip on Right Out Loud, my mostly knitting and crafting blog. And be sure to follow me on Twitter for more garden photos.

The Absurdity of Some Rules

2009-07-14T11:34:00.012-05:00

I'm flying to Minneapolis tomorrow in the early-early AM to teach a workshop next weekend. As I checked in for my flight online today I discovered that it will cost me $15 to check a bag, even just one bag. I think this is absurd, of course. It means that like myself, all of my fellow passengers will be traveling with just carry-on luggage, and since it is human nature to push the boundaries of rules, and the limits of your luggage this means there will be aisles crowded with too many people, trying to cram their over-sized carry-on bags into the over-head compartments. The last time I flew home from Minneapolis someone was so over zealous in their efforts to make their over-sized bag fit that they broke the door of the overhead compartment. This delayed our departure by 45 minutes so that a maintenance team could come on board and mend the broken door with duck tape. (That is not a lie).

I will not push the boundaries of my luggage, I will pack light. Traveling with just my carry-on isn't a big deal really, and doesn't restrict me all that much. Except where sunscreen is concerned. Which is also slightly absurd. As most of you know, you can not pack more than 3 oz. of any liquid or gel in your carry-on, and 3 oz of sunscreen just isn't enough. If I have learned anything from living in Texas it is to both fear and loathe the sun. And I wear sunscreen. Always. I know they sell sunscreen in Minneapolis, and that I can just as easily buy some when I land. But that is not the point. The point is the absurdity of the rule which allows me to board an airplane with pointy metal knitting needles and a scissors, but limits my sunscreen to 3 oz.

I'm not a rule hater on principle. In fact I am mostly a rule follower, stickler even. But I can not help but be irritated by rules that seem both silly and even a little stupid.

Packing extra extra light means I'll be traveling with sock knitting - portable, compact, and pocket-able.

In other but somewhat related news; I have finished objects to share. Having deadlines - like the one to be prepared to teach my workshop - always puts me in "finisher mode". And so yesterday I finished my Waves of Lace Shell. Finally. It took me almost a year to finish - not because it was a difficult project, mostly I just didn't work on it that consistently, it sat for long stretches at a time. In fact as lace goes, it was fairly simple; easy to memorize repeats, and a beautifully written pattern.

I also finished yet another One Skein Wonder shrug. The first one I made over a year ago was so teeny-tiny I gave it to The Boyfriend's daughter. Then I made a second one for myself that fit, for awhile, but is now too big. A good problem to have I know. So I made a third. And it fits.

For those of you keeping score at home, this means my WIPs are down to three - The Waves of Lace Scarf, and the Branching Out Scarf, and socks. The lacy scarves will be sitting this trip out, they will stay home. I'll be off to Minneapolis tomorrow with a tiny carry-on, socks in my purse and on a mission to buy sunscreen when I land.

Thai Inspired Quinoa Salad

2009-07-13T12:25:00.003-05:00

I've been in the kitchen experimenting with whole grains lately. I had cooked up a batch of quinoa and had it chilled in the fridge. When I decided to make a salad that used the quinoa, I had a real taste for something spicy. Based on what I had on hand, I created this Thai inspired salad. I fear it is probably a little high in both fat and calories, but it makes a high protein meal all by itself. It is also damn good.

The Quinoa

Quinoa is an ancient grain originating from South America. It is a staple of South American cuisine and is becoming increasingly popular here in the United States. It is similar to couscous in both its size and its flavor. It is however unique in that it is a complete protein, containing all 8 of the essential amino acids. To cook Quinoa place 1 cup of the grain in 2 cups of salted water. Cover and bring to a boil. Reduce heat and simmer for 15 minutes. Fluff with a fork.

Thai Inspired Quinoa Salad

The Good Stuff
1 batch of quinoa cooked and chilled
4 organic scallions chopped
1 organic carrot grated
1 organic jalapeno pepper seeded and minced
1/3 cup unsalted organic peanuts chopped

Toss together all of the good stuff.

The Dressing
1/4 cup organic extra virgin olive oil
juice of 1 very juicy organic lime
1 tablespoon rice vinegar
2 tablespoons low sodium tamari
4 cloves organic garlic pressed
1 teaspoon chili oil
1 teaspoon ground cumin
1 teaspoon chili paste

Whisk all of the dressing ingredients together until well blended. Pour dressing over the good stuff and gentle toss again. Garnish with fresh cilantro.

Serves 6-8

Enjoy!

A Suitcase Full of Knitting

2009-07-07T09:54:00.009-05:00

I'll be traveling next week to teach a workshop in Northern Minnesota. I'll also be visiting family, and making time to run Lake Nokomis. I grew up in Minneapolis - on the south side, right near Lake Nokomis, and it is still my most favorite run. Traveling also means knitting. This trip especially should offer ample time to knit. That's because I'll be staying with my Dad and his wife and they have a fantastic porch, and the kind of laid-back attitude that makes it easy to spend an entire day knitting.

As I prepare for the trip - making sure the dogs will be cared for, prepping materials for my workshop, making plans with friends, and providing easy-to-prepare food for The Boyfriend to eat while I'm gone - I'm also thinking about the knitting. Or more specifically, which knitting to bring along on my travels.

I've got plenty of WIPs right now - the Waves of Lace Scarf, the Branching Out Scarf, the Eyelet Rib Socks, the Urban Hens, and the One Skein Shrug. I have the yarn to start two new sweaters - The Slinky Rib from Wendy Bernard's book Custom Knits: Unleash Your Inner Designer with Top-Down and Improvisational Techniques, and the Empress Pullover from Knit Picks. And of course there is also socks, so so many socks.

Perhaps the best solution is bring it all. I clearly wouldn't finish it all, but then I'd have choices. And besides, other than my running shoes and shorts, and a couple of changes of clothes I don't need much else. Indeed, a suitcase full of knitting...

The End of a Growing Season

2009-07-06T15:14:00.001-05:00

The first growing season in my kitchen garden has officially come to a close. It seems almost unbelievable to the northern gardener in me that July 4th weekend brings the end of the growing season, but it has.

It is just too hot. During the month of June we saw a number of record breaking highs, and at least a dozen days with temperatures above 100 degrees, and it just doesn't cool off all that much over night. When it's hot like this the pepper's won't blossom and set fruit, and neither will the tomatoes. The basil has bolted and gone to flower. And the eggplants just stopped. It seems really wasteful to me to continue to water plants that aren't producing foodstuffs, and so the watering has stopped, and the kitchen garden has shriveled.

Looking back it was a fruitful and productive growing season. My freezer is full of pesto and baba ghanouj. I had my first foray into canning, preserving a large batch of tomatoes, and a variety of pickled hot peppers. (I learned tons from the Ball Complete Book of Home Preserving ). I had enough greens early on to share with friends, and enough cucumbers to give some to pretty much everyone I know. All in all I'd call it a success.

Today we have had a relatively "cool" day, with temperatures in the upper 80's and completely cloudy skies. I took advantage of this break in the weather to put the garden to bed for the rest of the summer. I took down all the bird netting, and cut down all the shriveled plants. I took down tomato cages, and stakes. And I mulched.

There are a few additional things to do until the fall growing season rolls around: I will keep the perennial herbs watered, mulched, and alive. I'll start a new compost pile, and turn the one in progress. And I'll let the soil rest during these sweltering months.

Come September I'll plant the kitchen garden again. I'm planning the fall growing season with a mind towards preserving the harvest: green beans for pickling, tomatoes for sauce making, and carrots just for fun.

Until then, I'll be in the kitchen I suppose.

A Plethora of Pestos Workshop & Garden Tour

2009-06-25T09:41:00.002-05:00

I'll be visiting Minnesota and teaching a Plethora of Pestos Workshop & Garden Tour at Ripple River Gallery in the Bay Lake Area.

We'll start the afternoon in Ripple River's stunning garden where we'll talk about growing culinary herbs and get an up-close, hands-on look at our featured ingredient. Then we'll move to the porch for a pesto making demonstration and a discussion of the history of pesto, tips for storing fresh herbs, and an exploration of how to vary your ingredients and create new recipes. And finally we'll wake up our taste buds as we sample and taste 6-8 different pestos - each an original recipe. Participants will receive a packet of information that includes recipes for all the pesto we'll have tasted (plus a few extras), and tips for growing culinary herbs.

This workshop has been designed in the spirit of "handcrafting real good food" and will be a celebration of growing, crafting, and creativity.

When: Saturday July 18th from 11 AM to 2 PM. You can contact Ripple River Gallery for registration either by email at ripriv@mlecmn.net or by phone 218.678.2575. For more info. and great photos of Ripple River Gallery visit their Website or their Facebook page.

I hope to see you there.

Knitting News: New Patterns, Socks, and On the Needles

2009-06-18T14:47:00.014-05:00

I'm feeling in the mood to share and give updates. This post will therefore cover all the knitting news from my little world and it includes lots of photos and useful links.

First up, I have completed the writing, editing, and photo taking for two new patterns - Both are felted wool projects, and both are classic hats - The Felted Tam and The Felted Cloche.

Both are available in either my Etsy Shop, and on Ravelry. (Incidentally, the beautiful wood button shown on the Cloche was handcrafted by Ripple River Wood Turning.)

I finished the sock! The Shorty Socks worked out great, and they fit. And in accordance with the New House Rules I threw out a crappy pair of store bought socks. I actually threw out 4 pairs of crappy store bought socks - they were all the same socks and were purchased in a multi-pack, so they sort of count as one.

I'm going to continue with the sock knitting, of course. The sweet taste of success has only served to motivate me further. Next up is my first pair from a Sock Cocktail Kit I purchased through Knit Picks. I'll be knitting the shifting rib with a self striping yarn.

Also currently on the needles is this beautiful Waves of Lace Shell and matching Scarf Designed by Ilga Leja. Actually, the top is no longer on the needles - knitting is complete - all that's left is the blocking and seaming. I'm waiting for my new lace blocking wires to arrive. The scarf is in its infancy. Both are knit in Handmaiden's Flaxen - a silk and linen blend. I purchased the yarn and the pattern as a kit from One Planet Yarn and Fiber.

Also on in progress are the Knit Chickens from Blue Sky Alpacas. I would love,love, love to have a brood of hens, real hens, of the egg-laying variety. But since the current plan is to move a thousand miles in a year it doesn't seem practical. I'll wait to have hens until I'm settled in Portland. But in the meantime... I'll be knitting chickens. They are simply too cute to ignore, and the Blue Sky Dyed Cotton is probably my most favorite yarn.

And finally, to keep abreast of what I'm crafting in the kitchen and the garden you should follow my other blog - In the Kitchen and the Garden.

Cheers!

Tips for Shopping at your Farmer's Market

2009-06-15T16:33:00.002-05:00

Farmer's markets aren't just a good place to buy fresh, seasonal fruit and veggies. Most larger urban markets also have farmers offering healthy meats, fresh cheese and dairy, fresh baked goods, and eggs from pasture-raised hens. Many also offer a selection of value-added foods like homemade pastas, and various sauces, salsas, and preserves. In other words, it is possible to do the majority of your shopping at your local farmer's market.

Following are some tips and suggestions for a satisfying market experience.

> Bring bags from home and be sure to bring several, that way fragile, and easily bruised items like peaches or tomatoes can have their own bag and stand a better chance of arriving home in good shape.

> Spend a little time before you go planning a few meals, looking over a selection of recipes, and thinking about what you'd like to cook this week. You stand a better chance of getting what you need, and using what you buy if do a little planning. But plan with the season in mind - don't go to the market looking for butternut squash in the middle of June. And keep an open mind while you shop, be prepared to be flexible with your plans.

> Talk to the farmer's and get to know them. This is actually one of my most favorite aspects of shopping at the farmer's market. You'll know where your food comes from, and you'll have a more enjoyable shopping experience. Also, the farmers and growers well let you know what's coming in soon and what's almost gone, which will make it easier to plan and allow you to take full advantage of foods with a short season.

> Remember that not all farmer's are "certified organic" because it is costly to maintain certification. Ask your growers about their growing methods and standards, you may be pleasantly surprised. If you're buying meat ask if the animals are pastured and how they live. Most farmer's are more than happy to share, and actually like to talk about their farm and their animals. Many will even invite you to visit.

> Expect to pay a fair price - remember farming and selling at market takes tons of hard work, special skills, and business know-how. The farmers and growers deserve to earn a fair wage. However, don't hesitate to ask for a quantity discount if you are buying a whole bunch of something, most growers will be happy to give a little. When the strawberries were in and I wanted to make jam I bought a huge flat a berries which the farmer discounted. On the other hand, peaches have been in short supply this year because of a late freeze, and so I was more than happy to pay full price for the peaches I bought to preserve.

> Reuse and recycle. Return things like egg cartons and berry baskets to the farmer/grower, it will save them money, and it's good for the environment. It is always better to reuse before you recycle.

> Try something new. Challenge yourself to buy something you're unfamiliar with and ask the grower for ideas about how to cook it or use it. You'll learn something.

> Get a good cookbook or two that focus on seasonal and local cooking. Fresh from the Farmers' Market (Reissue): Year-Round Recipes for the Pick of the Crop
and Local Flavors: Cooking and Eating from America's Farmers' Markets are both excellent choices. Also a good book on canning and preserving like Ball Complete Book of Home Preserving
These books will help you take full advantage of seasonal produce, and to preserve the harvest.

Make shopping at your local farmer's market a part of your weekly routine and a family event - it's a lot of fun, it gets you in touch with your community, and the food tastes better.

New House Rules!

2009-06-15T16:23:00.001-05:00

New house rule: for every pair of hand knit socks I complete, a crappy store bought pair will be thrown in the trash.

Running socks, and my single pair of Smart Wool shorties are exempt from this rule. The Smart Wools were a gift, and I wear them all the time. I love them. As for the running socks, I have just enough pairs to run 6 days a week, wear a clean pair on each run, and not have to do laundry more than once a week.

I think it should be noted that I am a recovered pack rat, which means I don't like to have extra stuff around. It should be further noted that I define "extra" as "not used and/or having no sentimental value".

It has become perfectly clear to me that as I knit and accumulate hand knit socks, I will never ever wear the crappy store boughts, rendering them "not used". And since they have "no sentimental value" they will be "extra" and therefore trash.

The hand knit socks are far superior. And it is my house, and I make the rules.

Socks! Complete!

2009-06-05T14:08:00.002-05:00

Do you see that? That is a pair of socks! A mated-for-life pair of socks. Yes, I am pleased to announce that with much sticktoitiveness I have successfully completed my first pair of socks.

They were pretty simple actually - no toes to graph, no heels to turn. They're yoga socks. I don't do yoga, but they will make my feet feel loved. And allow me to admire my summery pink toenail polish.

Upon completion I immediately started another pair - those shortie socks I said I'd get to. This time I'm using a slightly different pattern, in hopes of gaining a better understanding of the anatomy of a heel turn. Progress.

And then it will be on to an endless queue of handmade socks. Ambition.

My new found appetite for hand-knit socks has presented me with an unforeseen, but small, problem: I must now figure out how to take compelling photos of my own feet.

Suggestions...?

Pick a Peck of Peppers

2009-06-04T15:07:00.001-05:00

I'm going to pickle these peppers. I found a very simple recipe in Ball Complete Book of Home Preserving . The recipe makes 6 pints of sliced hot pickled peppers. The perfect condiment for almost anything - salads, sandwiches, burgers. I've also been known to eat them straight out of the jar.

My garden has an abundance of peppers right now - they are all coming ripe at the same time. I will most likely get one, maybe two more harvests of peppers before things slow down for the summer.

Where I live, here in Central Texas, the overnight lows aren't all that low any more. And the weather man is predicting our first triple digit temperatures already this weekend. In other words, it's hot. And it's going to get hotter, and stay hotter until the end of September.

And what that means is my first growing season is already winding down. Without cooler temperatures at night the pepper blossoms won't set. Likewise, my cucumbers are struggling with the heat, and I have probably harvested the last of them. The tomatoes will ripen, if I keep them watered, but then they too will shrivel and die in the stifling temps.

I will get a second growing season that will start when things start to cool down in September, and last until the first freeze in January. I'm already planning this second growing season - and I'm planning it with my canning books in hand. I'll grow what I want to preserve: hot pickled green beans, tomatoes for sauce, and zucchini to grate and freeze for bread and muffins.

But first, I'll pickle these peppers, continue making baba ghanouj and pestos, and wait for the tomatoes to ripen.

New Free Pattern

2009-06-03T12:36:00.003-05:00

I posted a new free pattern to my Ravelry Designer page yesterday, and it's been amazingly popular - tons of downloads already. The pattern is for a "Wide Rib Cowl for Him".

This cowl was designed specifically to be masculine enough for him, but something that she’ll covet also. It's a very easy pattern and suitable for beginning knitters. It is shown knit in Malabrigo Kettled Dyed Merino Wool. The kettle dyed Merino Wool is amazingly soft and feels good against the skin. The subtle color variations characteristic of kettle dying, along with the ribbed texture add real depth to this cowl.

If you are on Ravelry you can get your free download and either print it or save it to your library.

If you're not on Ravelry, you really should be. It's a great resource - it's full of patterns, you can maintain a queue of projects you'd like to do, and share the projects you've completed.

But, I want to share this pattern with everyone who'd like it, whether they are on Ravelry or not. So, if you are interested you can either email me directly or leave a comment that includes your email address and I will send you a reply with PDF attachment.

Enjoy!

Affirmations of a Knitter

2009-05-31T18:14:00.001-05:00

On Thursday of this past week I had the pleasure of attending a reading and reception with Stephanie Pearl-McPhee, better known to us knitters as the Yarn Harlot. The book store where it was held vastly underestimated both her popularity and the size of the local knitting community. The room was packed - beyond standing room only. And most of us were knitting, of course.

I expected the Yarn Harlot to be funny - as full of wit and clever insights as her writing, and I was not disappointed. I wasn't expecting, but was pleased to discover, that she was also inspirational. I left the event with a renewed love of being a knitter.

Since that evening my head has been swimming with personal declarations of what it means to be a knitter. Affirmations, really. Things I mostly already knew, and if you're a knitter you are likely to know them also. But I have not taken the time recently to consider them, neglecting to concentrate on why it is that I can not stop knitting.

I've been considering community - that standing room only crowd. Being a knitter means being a part of a larger community. A team player, so to speak, on an extremely diverse team of smart generous people. People I might otherwise ignore or avoid were it not for the one unifying fact that we all knit.

Being a knitter is healthy. A fact supported by science. It can lower your blood pressure and reduce your stress. In short, knitting has the ability to calm an over-active mind, and to settle a restless soul. Knitting allows me to be still.

Knitting is worthwhile. When I feel I don't have the energy to do much of anything, but can't justify doing nothing, I knit. When you are knitting you are doing something. Not nothing, something. You are knitting.

Knitting is good, and can do no harm. I'm unlikely to hurt myself while knitting. And knitting makes us generous and thoughtful. Whether we are knitting for ourselves or for others, it is an act of extreme kindness to give a hand knit article.

Since seeing the Yarn Harlot I've been thinking - knitting is healthy, worthwhile, and good. These affirmations have accompanied me during stolen moments with the yoga socks, and my precious uninterrupted hour of lace knitting. I'm pleased to be a part of the knitting team. A team that embraces the idea that something hand made will always be more beloved and fine than something that is not.

In Which I Will Not Be Defeated by Socks

2009-05-27T13:48:00.009-05:00

In my last update on the sock saga I quoted The Boyfriend and his observations about the determination, and stubbornness I'm displaying when it comes to learning to knit socks. I'll quote him again - "I forgot to account for your stubborn streak".

Again, he's not wrong. I have such a streak. And I've stubbornly set my mind to becoming a sock knitter. Come hell or high water, as they say.

That stubborn streak has seen me through a couple of triathlons, and more recently a couple of half marathons. But it wasn't just the will that got me through these athletic endeavors. There was also the proper gear and a good amount of training.

And so it stands to reason, at least in my mind, that with the proper gear, and some training, and my willful ways, I can master the art of sock knitting.

That's been my current focus.

Yesterday the gear arrived in the form of a giant box of sock yarn and a sock cocktail kit from Knitpicks. The sock cocktail pattern is really more a mix and match recipe, giving instructions for different toes, cuffs, heels, and leg patterns. A great learning tool.

I also, by coincidence or providence, which ever suits your taste, received a free download of 5 sock patterns from Knitting Daily.

As for the training, I signed up for two classes being offered at my LYS. Two classes being taught by Cookie A. the sock designer and author of the new book Sock Innovation: Knitting Techniques & Patterns for One-of-a-Kind Socks
The classes are not until July, but that just gives me time to practice so I can make the most of this learning opportunity.

Meanwhile, since my last post, I've completed the make-it-up-as-you-go yoga sock I mentioned in the previous update, and I'm pleased to report it fits. And I like it. And I'll knit it's mate. Tonight perhaps.

When Life Gives You Eggplants, Make Baba Ghanouj

2009-05-27T12:04:00.002-05:00

A few posts back I posted a plethora of pesto recipes and encouraged you all to freeze them, and preserve your culinary herb harvest.

This week my garden over flows with eggplants. And I've been making Baba Ghanouj.

Way back when I worked in the sweetest little Egyptian restaurant stuck smack in the middle of a residential neighborhood in SE Minneapolis. From the owner and chef I learned that the best baba ghanouj has just four ingredients: Eggplants, parsley, garlic, and tahini.

I've tested and sized the following recipe for a single batch of about 1 and 1/2 cups. I've been making a batch or two everyday and freezing it. It freezes well.

Baba Ghanouj

1 pound fresh eggplants, roasted
3 gloves garlic, coarsely chopped
1/3 cup fresh parsley, coarsely chopped
3 tablespoons organic tahini

To roast the eggplant: Wash and dry eggplants. Pierce skin several times with a fork to allow steam to escape and avoid exploding eggplants. Place in broiler, turn every few minutes, and cook until the skin is charred and the meat feels soft and tender. Let cool for several minutes before handling.

To make Baba Ghanouj: Once the roasted eggplants have cooled enough to handle, cut them in half lengthwise, and scrap the meat away from the skin and into a food processor. Add all other ingredients to food processor and give it a whirl. Process until a smooth creamy texture is achieved.

Makes about 1 1/2 cups

That's all there is to it, another super simple recipe. Again, I sized this recipe for household use, but by all means, if you have a lot of mouths to feed or a lot of eggplants, feel free to double or triple the recipe.

And don't forget to freeze some, preserving summer's bounty to be enjoyed over and over again.

Enjoy!

Sock Update

2009-05-20T16:26:00.004-05:00

This whole learning-to-knit-socks-thing is becoming larger than life. I know in my last update I said I would knit the shorty sock again, but smaller. And I will, just not right now.

I decided to try my hand at a yoga sock first - no heel and no toe, much simpler. I knit most of the first one before deciding it was too small. I frogged it and began again. This time going up a needle size.

Half way through, I decided this yoga sock would make more sense if it was knit from the toe up, instead of from the top down. So I'm re-working the idea and coming up with a new design.

For those of you counting along at home, that's four socks started, one large lonely floppy sock completed, and a pattern half written. Progress.

While walking one of the dogs and discussing said progress with The Boyfriend yesterday he made the comment "this just isn't like you." He refers of course to my usual and utter lack of patience and sticktoitiveness when things don't come out just right. He's not wrong. It isn't like me, but I said it before and I'll say it again - I won't give up on socks.

The Peaches Are In!

2009-05-19T15:42:00.001-05:00

I shop at my farmer's market on a pretty much weekly basis. It's a part of the routine, and just daily living. But this past weekend turned out to be special - the peaches are in.

Nothing smells as good as a fresh ripe peach. And there is no fruit as sexy.

I knew in advance there would be two grower's with peaches this week. I got the head's up in the weekly email newsletter from the farmer's market, which I'm happy to subscribe to. The advance warning gave me the opportunity to peruse a few cookbooks and decide what to do with the peaches. Knowing what you'll cook is a handy piece of information to have when deciding how many peaches to buy. And an afternoon spent with a glass of wine and a pile of cookbooks is not a waste of time.

We scooted down to the market a little later than usual- the sky was gray, the forecast called for stormy weather, and the coffee tasted good. The delay nearly cost me my peaches.

After The Boyfriend bought his requisite breakfast tacos, and I had dawdled around buying bread and produce, we made our way to my favorite farmer and egg guy. As we chatted and waited for our turn at the eggs the cold front arrived. Literally. With one big gust of wind the temperature drop by 15 degrees. I exaggerate not, this happens here in Central Texas. I knew I had mere minutes to get my peaches and get out.

I paid for my eggs, and hurriedly made my way to the peaches. They were beautiful - so soft, so delicate, and the smell... but no time for dalliance the storm was on it's way. I loaded up my market bag with several pounds of peaches, paid, and thanked the farmer.

Then the rain came. In buckets.

We ran the 5 blocks back to the car, carefully handling my little lovelies so as to neither bruise them nor let them get too wet. And I was in flip-flops. But nothing could stop me.

With the peaches safely home and the cold front firmly in place I opened all the windows in the house, a treat as rare as ripe peaches in Texas in May, and prepared to spend the afternoon in the kitchen.

I wanted to get out the canning equipment and try my hand again at preserving the harvest. My previous success with the strawberries had whet my appetite. After previously mentioned cookbook perusing I had decided on the Spiced Peach Jam from The Big Book of Preserving the Harvest, and the Peach Rum Sauce from the Ball Complete Book of Home Preserving (both links in the lower right column).

It wasn't an easy decision, there's a ton of yummy things you can do with peaches - besides just eating them. Which we also did. Of course. But not too many.

Both recipes turned out perfect - delicious, a bit out of the ordinary, and the smell... By dinner time that evening I had six pints of jam and eight pints of sauce. Every jar sealed. Dinner time was 9 PM.

Word on the street is that the blackberries will be in this Saturday...

Back On Dry Land with One Sock

2009-05-15T16:43:00.005-05:00

I'm safely back on dry land and I can say most definitely I will never cruise again. I'm just not a cruiser. I enjoyed the fresh salty air, and the down time to read and knit. I also had the pleasure of snorkeling, and a swim with sting rays in Grand Cayman. They were lovely - graceful and gentle and the softest silkiest creatures I've ever laid my hands on. But I didn't love being stuck on a boat with an excess of rowdy strangers. Live and learn I guess.

I did have ample time to knit and I finished a sock while stuck on that boat. My first official sock. I learned a lot from the single sock - the basic structure and anatomy of sock knitting, how to turn a heel, and how to properly graft a toe.

Unfortunately, it will never be a pair of socks. It is simply too big, and a little floppy. Enough so that I won't knit its mate. I can see no point in two socks that don't fit. Instead I'll move forward and onto the next pair.

I have already gone down two needle sizes, as I always do, to accommodate my loose knitting, and knit the lonely sock with a US 0. I'm going to try the same pattern again, but this time I will cast on fewer stitches and see if I can't knit a sock that fits. If I can I will knit its mate.

A Plethora of Pestos

2009-05-15T15:13:00.002-05:00

My kitchen garden features a fair number of culinary herbs and I've been putting those herbs to good use with pesto. Pesto is the perfect way to preserve an abundance of herbs, as they freeze well, especially if you don't add cheese.

I've been making a variety of pesto - mixing and matching ingredients to create new recipes. The idea is that any pesto has a basic set of ingredients - the fresh herb, an oil, a nut, the aromatics, and sometimes an acidic, usually citrus. Within this concept I've been improvising and have been creating some truly fantastic recipes.

Let's start with a Basic Basil Pesto - the one everyone thinks of when they think of pesto.

Basic Basil Pesto
3 cups fresh basil
1/3 cup pine nuts
3 cloves of garlic
1/4 olive oil
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved.

Again, I have omitted the cheese, which in a traditional basil pesto would be Parmigiano Reggiano. Leaving out the cheese both reduces the fat content and allows for a nicer texture when freezing the pesto. By all means, add the cheese when serving your pesto with pasta.

I based this next one on the idea of an Herbs De Provence bouquet .

Pesto Provencal
1 cup fresh parsley
1/2 cup fresh tarragon
1/4 cup fresh thyme
1/2 cup fresh oregano
1/4 cup marjoram
1/4 cup sage
1/3 cup almonds, chopped
3 cloves of garlic
1/4 cup grape seed oil
2 tablespoons of orange juice
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved.

Make sure when your measuring your fresh herbs that they are loosely packed, and don't fret about being too exacting.

This next one is hands down my favorite - I took my inspiration from Thai cuisine.

Thai Pesto
3 cups fresh cilantro
1/3 cup no-salt peanuts, chopped
3 scallions, chopped
1 jalapeno pepper, rough chopped
1/4 cup grape seed oil
juice of a very juicy lime
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved.

I've also made a variation of this Thai Pesto - after my cilantro had bolted I substituted lemon basil as the main attraction. It was delicious.

Parsley Pesto
2 cups fresh parsley
1 cup fresh cilantro
1/4 fresh chives
1/3 cup walnuts, chopped
1/4 cup olive oil
juice of half a lemon
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved

When I use any nut other than pine nuts I chop them first. Otherwise they tend to bounce wildly around in the food processor. Also note that I often use grape seed oil instead of olive oil, it has a milder flavor which really lets the other ingredients shine.

This next one is a garlic lover's dream. The flavor is reminiscent of some Indian Chutney's I've had. I was only able to make this once as the season for green garlic is extremely short.

Green Garlic Pesto
8-10 sprigs of fresh green garlic
1/2 cup fresh cilantro
1/3 cup pine nuts
1/4 cup olive oil
juice of 1/2 a lemon
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved.

And finally a Cilantro Pesto which has similar ingredients to the Thai Pesto. But the addition of fresh ginger, and the switch between peanuts and almonds, and lemon for lime juice makes it completely unique in flavor.

Cilantro Pesto
3 cups fresh cilantro
1 jalapeno rough chopped
1/3 cup almonds chopped
2 tablespoons diced fresh ginger
2 tablespoons of lemon juice
1/4 cup of grape seed oil
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved.

Most of these recipes will yield between a cup and a cup and half of pesto. I freeze mine in half cup portions, which seems about right for serving two. Pesto is most commonly tossed onto pasta, but it can also be used as a spread on sandwiches, or to spruce up grilled chicken or fish. I also like it on a baked potato.

Enjoy!

The First Real Harvest

2009-05-13T12:45:00.002-05:00

Today I was able to harvest the first real harvest of veggies from the kitchen garden. I've been harvesting a little here and there- the radishes and lettuce are of course all gone, and I've been making pestos on an almost daily basis.

But today, it felt real. There were summer squash, eggplants, cucumbers, peppers, and green beans all ripe and ready to be picked.

While I was out there I found these guys on the parsley. I don't know what they are, or what they will become. But they are pretty. And as long as they only eat the parsley, they're welcome to stay.

If you can identify my little parsley eaters, please leave a comment. I'd appreciate it.

Frogged Sock!

2009-04-30T09:29:00.004-05:00

My first ever pair of socks has been frogged. I was correct when I said "not much to it really" in regards to knitting on two circulars. In fact, I'm a little disappointed with myself that I didn't google it sooner. So much lost sock time.

The trouble was I didn't read the pattern I chose for my first socks all the way through. A mistake I tend to make fairly often. Turns out it wasn't very well written. I assumed I would be joining and knitting in the round, seemed fairly obvious, so the cuff and the leg went just fine. But then the heel flap. I'm sure all sock knitters know the heel flap is worked flat, back and forth in rows, and I suspected that would be the case. But my pattern didn't specify and I couldn't be sure.

After reading several other patterns I ascertained that indeed I would work the heel flap and the turn in rows. I made an educated guess as to how many stitches I should work the heel across, as this was also not specified in the pattern I'd chosen. A little lost time to research, but time spent learning can never really be considered lost. So I forged ahead armed with my educated guesses.

The heel turned out pretty good. Next came the picking up of stitches and the gussets and the return to knitting in the round. Again my pattern let me down. Only this time I didn't feel like guessing, and I was running out of patience.

I took some measurements and notes, treating this half done first sock like a giant gauge swatch, and then I frogged the damn thing. Easy come easy go.

I spent the rest of the evening browsing my queue on Ravelry and reading patterns all the way through. I found several which seem to make sense and to be written with more specific instructions. I'll give these a try.

I won't give up.

I'm too pleased with how simple it is to knit on two circulars to just give up. And I've filled my queue with the oh so many socks there are to be smitten with. And my friend Amy has already requested socks for Christmas. And next week I'll be on a cruise and I'm determined to spend a good portion of my time on deck knitting socks.

Another Kitchen Garden Update

2009-04-29T10:29:00.001-05:00

Here's another update on my kitchen garden, mostly without words

The beds overflow

Beans are full of blossoms

As are the eggplants

Jalapenos

Romas

Sun Gold Tomatoes

Gypsy Peppers

Tiny Squash

Soup Swapping

2009-04-27T15:13:00.002-05:00

I love the idea of a Soup Swap, and unfortunately I can't give credit where credit is due because I'm just not sure who is responsible for the idea originally.

The idea is a simple one really. Each participant makes a large batch of soup, and packages it in quart sized and freezer safe containers - one for each of the other participants. Then everyone gets together and trades their soup - each person going home with a variety of new soups to try.

I've recently hosted two Soup Swaps. The first was a gathering of 6 home cooks and their boyfriends, spouses, and partners. I hosted on a Sunday afternoon. I served several pitchers of Mojitos, and snacks. Each participant left with 6 handmade soups. For this one I requested that everyone also bring the recipe for the soup they had made so others could also add to their recipe collection.

This first swap was mostly a huge success and a lot of fun. The two caveats I took away from this first event where this: I hadn't requested that people make public what kind of soup they planned to bring and we ended up with three potato soups. Granted, they were all very different, one had bacon and cheese, another was potato leek, and one was plain old potato. We also agreed that a smaller group may have been better - 6 quarts is a lot of soup to make in a single batch.

The second soup swap was done with my crafting group. For a little over a year I have been meeting every other Sunday evening with a group of knitters and crocheters for dinner, wine, and crafting. At our most recent meeting we all brought soups for swapping. We were a smaller group, and everyone was only responsible for 4 quarts of soup, which indeed seemed more manageable. We also shared in advance what we planned to make and therefore had no duplicates.

The final inventory for my two soup swaps looked like this: Maryland Crab Soup, Grandma Woof's Potato Soup, Potato Leek Soup, Potato Soup, Lentil Collard Green Soup, Vegetarian Minestrone, Tomato Poblano Soup, Carrot Habenero Soup, Vegetarian Chili, Greek Lemon and Rice Soup, and a Vegetarian Gumbo.

Delicious!

I've Been Gone for a Minute...

2009-04-27T12:45:00.007-05:00

I've been gone for a minute, now I'm back with the jump off...

Actually I'm back with sock knitting. That's right sock knitting. Those of you who have read this blog in the past, and those of you who know me, will probably remember that I like to say "I knit. But never socks." Famous last words, I suppose, because I just taught myself to knit socks on two circular needles.

I've been working on the Waves of Lace cami and a slightly metro-sexual sweater for The Boyfriend since about Christmas time and neither of these projects is very conducive to social knitting. The Boyfriend's sweater was big and fairly bulky to lug around. Plus it's wool and I live in Texas. The Waves of Lace, like all lace, requires that I pay attention to what I'm doing.

When my Stitch N Bitch chicas get together on Sunday nights I find myself looking for a knitting project that's portable, quick, and that I can work on while enjoying a glass or two of wine and keeping up with the conversation. I've done a few hats that I'll never wear (again, I live in Texas), and my kitchen is fully supplied with handknit dish clothes.

Socks would fit the bill, but I don't knit socks. Or more correctly, I don't have the patience to deal with DPNs. I fumble them, I find them awkward, and when I've tried them in the past my knitting has either fallen off, or I've picked them up backwards and knit things insideout.

Socks on two circulars would solve the problem. And my friend and fellow stitcher Tracey of Yarn Unravelled and I have said more than once "we should take a class". She shares both my desire to knit socks and my intolerence of DPNs.

A few weeks back while finishing yet another dish cloth, I jumped online and checked the class shedule at our LYS. Seems Socks on Two Circulars will be taught while I'm away on vacation. Frustrated, I goggled "socks on two circulars" and I found a couple of videos by Cat Bordhi.

Turns out there's not much to it really. In fact it's down right simple.

I have a pretty healthy stash of sock yarn. That's correct, as long as I've been knitting and saying "never socks" I've also been stockpiling sock yarn. I've got no explanation other than to say I must be a little nuts. Harmless, and well mannered, but a little whack.

Another quick internet search, this time on Ravelry, and I was all set up with a plethora of simple sock patterns.

And now, I am well on my way to being a Sock Knitter.

Earth Day

2009-04-22T14:10:00.001-05:00

In honor of Earth Day I wanted to write about reducing our carbon footprint through our food choices. I suppose in reality I'm always wanting to write about mindful food choices, but Earth Day provides an occasion.

I've been hearing and reading a lot lately about a "low carbon diet" and find myself wondering in which sense do they mean "diet". A diet can be defined as a selection and limitation of what a person eats - diet as in weight loss plan. Or a diet can be defined as the whole of a person or group's food choices and habits- diet as in food culture.

I've been considering whether the "low carbon diet" is being perceived as merely a new set of limitations, which will inevitably have its nay-sayers. Or will it become the next fad diet to sweep the nation, which wouldn't be so bad, except that fads fade, coming and going without much longevity. And that would be unfortunate.

I am hopeful that the "low carbon diet" is a sign of the changing times, and a change in our food culture.

I'm no stranger to dieting, in the "selections and limitations" sense. Although I dislike the connotations of the word, mostly because it implies something that is temporary, short lived, and not sustainable. As someone who has struggled with my weight since puberty, I am always hyper-aware of my food choices with a mind towards not gaining- not too many calories, not too much fat, not too much sugar. Likewise, as a runner I find myself concerned with an appropriate amount of protein and carbohydrates to fuel my runs, and I make food choices based on my weekly mileage and training schedule. And as someone who is concerned with the state of our environment and committed to reducing my personal impact on the earth, I've made food choices based on good stewardship. What all this means is I don't do diets. But I am mindful of my food choices and I do my best to maintain a healthy lifestyle.

Now, as I said earlier, I've been hearing a lot about the "low carbon diet", which I believe isn't really a diet at all, but rather a change in lifestyle, a set of choices, and a way of eating that can be embraced and committed to for the long haul. Turns out, I've been living the "low carbon diet" for some time now. And I can say this - whether your goal is to shed a few pounds, or to fuel your athleticism, or to reduce your carbon footprint, the following choices are good ones.

Eat less meat and cheese - Livestock operations account for 18% of carbon emissions. That's more than transportation. I love cheese and I honestly couldn't imagine a world without cheese. This is where making "better" choices comes into play. Eating less is not the same as eating none. We don't need meat at every meal, nor even every day. When you do have meat and cheese on your plate why not make it local, and grass-fed. Visit your local farmer's market and buy your meats from a farmer you can get to know and trust. Small farms with pastured animals have much less effect on the environment than the giant feed lots. Buying local also reduces trucking and its negative effects.

Eat what's in season - out of season, tropical, and exotic fruits and vegetables are often transported thousands of miles. Consider also the mode of transportation, highly perishable foods like fruits and fish are often transported by aircraft which has a much larger carbon footprint than ground transport. Eating seasonally goes hand in hand with eating locally.

Waste less food - 3% of the energy used in this country is used to produce food we waste. Not food we eat, food we throw away. How to waste less - eat your left overs- pack them in your lunch, or cook them in new foods, left over veggies make a great addition to a fritatta. Preparing smaller portions will also reduce your waste. And finally compost what you don't eat. Those peels and cores aren't really wasted if they are later used to feed your garden.

Cook at home - restaurant portions are most often over-sized meaning we either over-eat which is bad for us, or we waste the food which is also bad for us. Eating out also means you are no longer in control of your food choices, have they trucked in the produce? Are they buying factory raised beef? Do they even recycle?

Eat real food - whole foods are always best, they are the healthiest choices, packing the most nutritional bang for the caloric buck. Avoid overly processed and overly packaged foods.

These five simple choices can have a significant impact on both your waistline and your carbon footprint. They are choices that anyone can make, and constitute principles that are easy to stick with.

And just as everyday can be Earth Day, so too can we all be living a "low carbon diet" and making food choices that lead to better health for ourselves and our planet.

Happy Earth Day! Eat Well!

Mayo-less Tuna Salad

2009-04-15T09:21:00.002-05:00

There are not many foods I won't eat, but there are a few. Brussels sprouts are one. Mayo is another. I've tried the vegan mayo-like products that are available on the market, and while they seem to not have the sickeningly fatty essence of mayo, they are still lacking in their own special way. So I stay away.

This mostly works just fine, with one exception. I occasionally need an extra bit of protein in my life and when I do I seem to crave tuna salad sandwiches. The last time I craved a tuna salad I created this recipe. It is light, refreshing, packed with protein and low in fat. It's just real, good food.

Mayo-less Tuna Salad

1 can of high quality tuna packed in spring water
2 tablespoons capers packed in balsamic vinegar
2 cloves garlic pressed
2 scallions finely chopped
juice of half a lime
1 teaspoon organic Dijon mustard
kosher salt and fresh ground white pepper to taste

Simply mix all the ingredients together and serve. Lemon would work just as well as lime, I just happened to have a lime. I recommend serving on a bed of home grown baby greens from the garden or on a toasted whole wheat English muffin.

Serves 2

Enjoy!

Just Do the Jam Thing

2009-04-13T11:01:00.001-05:00

It was my intention on Saturday morning to go to the Sweet Berry Berry Farm and pick some fresh strawberries. But it seems I was about a week too late - when I checked their website they warned that picking might be slim, not a lot of berries were ripe this week. I decided it was not worth the risk nor the hour-plus-drive to get there. I ran down to the farmer's market instead, where I found a farmer happy to sell me several pounds of fresh, ripe, picked-just-this-morning-berries.

Incidentally, I also found some tiny green garlic, a few greenhouse tomatoes, and a fresh baguette, to which I added some basil from my garden for the best darn bruchetta I think I've ever eaten. I also saved myself enough time that I was able to visit a few of the stops on the Funky Chicken Coop Tour. But my bruchetta and my fascination with urban hens are different stories I shall save for another day, or not.

I needed the quantity of super-fresh berries because I had reserved Easter Sunday for jam making - my first solo effort at jam making. I've been wanting to learn to can for just about as long as I can remember, or at least as long as I've been gardening.

I have tons of fond memories of the canning process. My mom used to preserve the harvest, as did my aunts and my Grandma Ruth. My dad still does. I can remember the kitchen getting steamy from all the boiling water, and the deep sweet smell of the berries cooking, or the sharp savory smell of dill, depending on the harvest. I remember the "pop, pop, pop" of the lids as they sealed themselves and the tiny thrill I got as a kid counting all the "pops" to be sure the whole batch had sealed. It was my job the next day to press the center of each lid and make sure there was no failed jars.

I love those memories. I also love the taste of samples I get when I visit home - hot pickled veggies, salsas, raspberry jams, and old-school dill pickles. There are so many memories in each and every bite. Not just the distance memories of my childhood either. But also the fresher, more recent recollections of summer in Minnesota - when the weather was perfect and the garden overflowed.

Nostalgia is a big motivator for me, as is my new kitchen garden. The time has come for me to learn to can. This past week I did what I almost always do when I want to learn something new; I get a few books, read like a maniac, and give it a go.

That's how I spent my Easter - in the kitchen with a pile of fresh strawberries giving it a go.

The results are fantastic - 9 half pint jars of strawberry vanilla jam and 7 half pints of strawberry lemon marmalade. Both recipes are from the Ball Complete Book of Home Preserving (see link in the sidebar). My first endeavor into canning was wildly successful. I had just one jar that didn't seal of the marmalade, which of course I started eating today. It is a brilliant shade of red, and the tiny bits of lemon peel give it a bright, sunny taste. And while it was delicious this morning, I can only imagine how delicious it will be come December.

A Garden Update in Pictures

2009-04-12T10:25:00.002-05:00

This week I built a new active compost pile and used the remnants of the old passive pile to mulch all the veggie beds. While I was at it I took some photos to share. There are blossoms on everything but the squash. And the best news is I have bees hanging around.

The Pickling Cukes

Black Beauty Eggplants

Ichiban Eggplant

Peppers

The Butterheads

Tomatoes

Porters and Stouts - Beer Glorius Beer

2009-04-06T10:37:00.001-05:00

Some would say that there is no difference between a porter and a stout. Others would agree that there are differences, but would proceed to argue over what those differences are. Both styles of beer were developed during the industrial revolution in England and Ireland, this we know. Both styles are dark, and feature roasted barley and it's quintessential malt-y flavor. On this, we can all agree. But beyond these two basic ideas there is no consensus. Recipes varied from brewery to brewery - one man's stout was another man's porter.

Of course - as with all traditions of food and drink- there is a healthy serving of folklore surrounding porters and stouts. Ask around a little bit and you'll be entertained with stories of how the stouts became associated with the Irish. There are stories of how porters were originally developed by mixing all the old crappy beer together. Or that they are named for the "porters" who worked the streets and rivers of London and imbibed said brew. You'll hear tales of roasting techniques being developed in an attempt to disguise the traditional murkiness of the Ales of the time. How much truth there is in any of the stories is next to impossible to determine. After all, this is the nature of folkways.

No matter, really, the beer tastes good.

I attended a tasting recently that featured craft-brewed stouts and porters from both the old world and the new. The recipes continue to vary today. Many of the craft-brewers today are researching "traditional" recipes and attempting to recreate some very old-school brews. Others have focused their attention on creativity and innovation. As evidenced by the stouts and porters being crafted today that feature new twists like the addition of coffee, or lactose, or smoked grains to the brews. I enjoyed some of these innovations very much, and others, not so very much.

Here are my impressions and tasting notes for the six beers we tasted that night:

Meantime Brewing - London Porter. 6.5% ABV (Alcohol by Volume). Meantime Brewing is a London brewery that has been researching and recreating the traditional British beers of the 18th century. Their claim is that this porter is based on a recipe from 1750. The beer has all the smoky, roasted flavors you would expect, but is rather light, without all the bitterness. Available in a 750 ml bottle with a real cork. I was charmed enough by this one to buy it.

Left Hand Brewing Company - Milk Stout. 5.5% ABV. Left Hand is a Colorado based craft brewery. Their Milk Stout is produced by adding milk sugar to the brew as a way to smooth the roasted flavors. It had a very dark, mostly black color, and a silky, creamy texture.

Kona Brewing Company - Pipeline Porter. 5.4% ABV. The Kona Brewing Company is located on the big island of Hawaii. Their Pipeline Porter is brewed with the addition of 100% Kona Coffee. The coffee flavor was very forward in this brew. It had a rich roasted flavor, and a more pronounced bitterness than some of the others we tasted.

Stone Brewing Company - Stone Smoked Porter. 5.9% ABV. The Stone Brewing Co. is crafting their beers in San Diego, CA. The Smoked Porter was big, bold, and robust. Brewed with peat-smoked malt, the smoke flavor really came through with this brew. I could imagine it paired perfectly with grilled meat or fish. This is the only other beer I tasted that night that I liked well enough to buy, and I bought two of the 22 oz bottles. I'll share.

Avery Brewing - The Czar Russian Imperial Stout. 11.75% ABV. Located in Boulder, CO, is brewing up some interesting brews. Note the alcohol content on this beer. This beer is what most people expect from a stout in that it is inky, black, and thick. But it is also completely unexpected. Behind the traditional roasted and chocolaty flavors, this beer finished with something close to juniper. Definitely a beer to be shared - with it's high alcohol content and it's retail price tag of $7 for a 22 oz. bottle.

Avery Brewing - Mephistopheles' Stout. 16.1% ABV. As if the heady alcohol content of The Czar wasn't enough. This devil of a brew was black as coal, and thick as molasses. It had deep, rich flavors that reminded me of cola and butterscotch. It was delicious, but a little too evil for me.

Frittata with Leeks and Sun Dried Tomato

2009-03-30T11:20:00.003-05:00

Frittatas are one of my favorites meals - they are quick and easy enough to make when you're feeling rushed to get dinner on the table, but provide a hearty, well-rounded one-dish meal. They are also incredibly versatile. They always include some combination of eggs, cheese, fresh herbs and vegetables but what combination can depend entirely on what you have on hand. Served with a salad this Frittata makes a simple yet substantial meal for two. Serve it with fresh fruit, and muffins and it will be brunch for four.

4 eggs beaten lightly and set aside
2 tablespoons of olive oil
3 small leeks rinsed thoroughly and sliced
1/4 cup sun dried tomatoes chopped
1 teaspoon fresh rosemary minced fine
2 oz package chevre cut into small bits
1/2 cup grated Parmesan cheese
a pinch kosher salt
fresh ground white pepper

Beat the eggs lightly in a dish and set aside. Pre-heat your broiler. On the stove, heat the oil in a flameproof saute pan and cook the leeks until just tender. Add the sun dried tomatoes and the rosemary and cook for an additional minute or two. Pour the eggs into the pan to cover the vegetables. Cook covered for about 8 minutes until the eggs are mostly set. Add the chevre, the Parmesan, and the salt and pepper. Remove the pan from the stove and put it in the pre-heated broiler for about 2 minutes until the top is slightly golden.

As always, the ingredients make the dish. When I make this frittata I use organic eggs from grass fed hens, local artisan cheeses, organic leeks when they are in season, and fresh rosemary from my garden.

Serves 2-4

Enjoy!

The Kitchen Garden Accomplished - Part III

2009-03-17T15:03:00.001-05:00

Out there in the once hardscrabble piece of dirt there is now a healthy array of edibles. Over the course of 3 weekends I planted my little corner of the world with the types of produce I love most. With a little bit of sweat, and not too much trouble the new kitchen garden has come to fruition.

During the last week of February, after the side yard had been cleared and the raised beds had been built, I got busy sewing the first batch of seeds. I devoted one whole 4' x 4' bed to vegetables of the green leafy variety - an assortment of lettuces, spinach, and chard namely. I intentionally planted this entire bed with plants that would mature and be consumed early in the season. I am always on-board for a taste of instant gratification.

I planted an assortment of herbs this first week also - some from seed, but most as transplants. I limited the seeds to an heirloom Lemon Basil and a Slow-Bolt Cilantro. I have read that the "Slow Bolt" varieties are the only cilantro varieties worth planting here in Central Texas, as cilantro is notorious for its intolerance of the blistering heat. But I've also been told that even the slow bolt types won't do particularly well if they are planted too late, or if we experience a hotter-than-usual month of May. I have to say I feel a certain empathy for the cilantro. Over the course of just two summers here in Texas, I have also gained a near-infamous reputation as being particularly intolerant of the Texas heat.

I shouldn't have to worry about the rest of my herbs; they are tougher, and more tolerant of the heat. My collection of culinary herbs includes all the usual suspects- both a Garlic and an Onion Chive, Greek Oregano, Russian Tarragon, Sweet Marjoram, an English Thyme and a Mother of Thyme, Golden Sage, and some Curly Parsley. I love to cook with fresh herbs and immediately started to take advantage of the fact that they were now so conveniently available to me - a few sprigs of Thyme for a potato leek soup, and some fresh-cut Chives as a garnish. There is something so deeply satisfying in walking out the front door, scissors in hand, and returning with ingredients you will cook with that very minute.

I have missed this sense of satisfaction.

And finally, this last weekend in February I planted my first batch of Radish seeds. They were, of course, the first thing to sprout, and strictly speaking, the first harvest from the new kitchen garden. When I thinned the seedlings, I saved to sprouts, carefully washing and trimming them. The sprouts have a mildly peppery flavor very similar to the actual radish, and I enjoyed them on my salads and sandwiches for a week.

The next weekend, the first weekend in March, I got out of bed extra early on Saturday, and postponed my run until Sunday, so I could attend the Sunshine Community Garden Annual Plant Sale. The sale is the annual fundraiser for the garden, and as I was later informed "a classic Austin endurance test". I wanted to be supportive of the community garden, but apparently so did every other gardener in the city of Austin. When my partner and I arrived I was both shocked and disappointed to discover a sea of people. And oddly enough they all seemed to be just standing around - there was no milling about or browsing. My confusion must have shown because I was promptly approached by a helpful volunteer who very sincerely asked "are you looking for which line to choose?" I was speechless, and slack-jawed. He politely pointed out that the "...line for herbs was there. Line for tomatoes there. Peppers and eggplants there. And then the line to pay is way back there." By my estimation it would have taken 3 to 4 hours of standing in slow-moving lines to buy a few veggies. I wish that I had the virtue of patience, but I do not. I left empty handed.

Because I was up early and had sacrificed my run, I decided to spend the rest of the morning downtown wandering the Farmer's Market with my partner instead. Only one farmer had transplants available - from him I purchased a Roma Tomato, an Anaheim Pepper, and a Basil plant. A small, but reasonable consolation for the Plant Sale gone bad.

On Sunday, still in need of plants, I went to my favorite nursery and was able to find most, but not everything, I want to grow. For Tomatoes I picked a Sun Gold, and a Viva Italia. For Peppers I chose Red Beauty, Golden Summer, Sweet Banana, Habenero, Gypsy, and a Cubanelle. What I didn't get was eggplants, and a few additional heirloom tomatoes that were recommended to me by a friend. The nursery had not yet seen any of the heirloom tomatoes, and had already sold out of eggplants, but they were expecting another shipment mid-week.

All of these transplants went into the ground on Monday morning, along with another batch of Cilantro seeds, Bush Bean seeds, and a small hill of Summer Squash from seed. I was hoping to take advantage of a forecast that called for rain, although I didn't entirely believe it. I've learned to not hold my breath when the forecast calls for rain.

But, it did rain. It rained steady for 3 days straight. It was the most rain we have seen here in Austin since August of 2007, with totals that ranged from 3-4 inches. It was gloriuos. Sadly, it is not enough to provide much relief to the ranchers or the rivers, but it was certainly enough to feed my new garden.

I made one last trip to the nursery on one of those rainy days, after the mid-week shipment had been predicted to arrive, and before the weekend crowds. I was able to find all that I was looking for to complete my garden, and little bit extra to boot. I have the 3 heirloom Tomatoes - a Mr. Stripey, Cherokee Purple, and a Rainbow BL. I filled out my pepper collection with a Jalapeno and a Serrano. And they had indeed received another shipment of Eggplant - I picked two each of Calliope and Ichiban. On impulse I also added some Pickling Cukes, Garlic sets, a small army of Basil plants, and Marigolds and Cosmos as companion plants.

The skies cleared up, and I planted all of this, along with a second sewing of Radishes and some Shallots from my kitchen, on Monday, March 16th, the day before St. Patrick's Day.

My new kitchen garden is densely and diversely planted. It is a well-stocked 112 sq. ft. and I am hopeful that the harvest will be plentiful. In some ways the effort to pull together this new kitchen garden was substantial - the tilling, the construction, the truckload of soil, and the multiple trips to multiple suppliers for the plants. But there was also a healthy amount of pleasure in these efforts - time spent with my sturdy helper, gifting the extra soil to a friend, and time spent outside enjoying the weather and getting to know my community. Overall, the effort, and certainly the money, are a small price to pay for the continued enjoyment and the fresh organic produce it promises to provide.

Risotto

2009-03-16T16:12:00.003-05:00

I haven't forgotten about part III of the Garden Series of posts, it's only been delayed by the weather. We've been having what will most certainly be the final cold front of the season here in Central Texas. We've also had rain. Much needed long over-due rain. In fact, in the last four days we've had more rain here in Austin than we've had since August of 2007!

When the blustery weather chases me out of the garden, I retreat to the kitchen.

The cold, gray, damp days were perfect for comfort foods, and one of my favorite comfort foods is risotto. Risotto originated in Northern Italy. It is a creamy, hearty dish that is substantial enough to serve as a main dish. For larger groups, or especially big appetites, risotto pairs beautifully with fish. Risotto is traditionally made with Arborio rice - a short grained Italian rice. Arborio is an essential staple in any well-stocked pantry.

Risotto with Zucchini and Parmesan

1 1/2 cups Arborio Rice
5 cups vegetable or chicken stock heated
2 tablespoons butter
2 tablespoons olive oil
1 small onion diced
2 gloves garlic minced
1 medium zucchini chopped
Juice of 1/2 a lemon
1 tablespoon butter
1 cup grated Parmesan
kosher salt
fresh ground white pepper
6 fresh basil leaves (for garnish)

Heat the stock in a saucepan, and set to simmer. In a separate saucepan heat the 2 tablespoons of butter and the olive oil. Add the onions and cook until tender. Add the garlic and zucchini and cook for about 5 minutes. Add the rice and stir until toasted, about 1 minute. Add one ladle of the hot stock to the rice mixture and stir until absorbed. Continue to add the stock one ladle - about 1/4 of a cup - at a time, stirring until absorbed and then adding another, until all of the stock is gone. The rice should be tender, and the risotto should have a creamy texture. (If not, add a bit more hot water.) Remove from heat. Add the lemon juice, the 1 tablespoon of butter, and 3/4 of the Parmesan cheese. Stir until the cheese melts. Add salt and pepper to taste. Garnish each serving with a sprinkling of the remaining Parmesan cheese and a chiffonade of fresh basil.

Serves 4-5 as a main dish

Risotto is a very versatile dish. I have included zucchini but that could be replaced with asparagus, or spinach. I've also used fresh goat cheese instead of the Parmesan. Risotto is a little labor intensive - it can take up to 45 minutes for all the stock to be absorbed. I recommend that you put on a favorite CD and pour yourself a glass a wine while you cook.

Enjoy!

Creamy Blue Cheese Dressing

2009-03-09T16:12:00.003-05:00

What do you do when your organic grocery delivery service surprises you with a stalk of local, organic celery? If you're me, you make a Creamy Blue Cheese Dressing for dipping. I whipped up this dressing with what I had on hand, which by a stroke of either luck or genius, included a good-sized hunk of artisan Blue Cheese from Brazos Valley Cheeses. I had picked up the cheese at the Farmer's Market about a week prior, and had only indulged in about half of it. This dressing can be stored in the fridge for several days in an airtight container. I love it as a dip for celery and "lathe-turned" carrots - Crudite if you're fancy or French. You could of course use it on a salad, and if it suits you - buffalo wings.

4 ounces of a good blue cheese
1/2 cup organic sour cream
1/4 cup organic plain yogurt
2 Tablespoons fresh chives finely minced

Combine the cheese, sour cream, and yogurt in the food processor and puree until creamy. Transfer to a bowl if using right away, or your airtight container if you intend to have it around for a few days. Stir in the chives. Chill and enjoy!

Makes 1 cup

Building the Kitchen Garden - Part II

2009-03-05T13:09:00.001-06:00

The new kitchen garden is well underway, the construction is complete, and I couldn't be more pleased. Last weekend my sturdy helper and I woke up early, got our run out of the way, and headed to the local mega-home improvement store to rent a roto-tiller. For a sum well under $100 we had the use of a powerful power tool for a 24-hour period.

We proceeded to remove the turf from the entire side yard. The only thing we would spare is the spindly Fig Tree we rescued from someone's trash and planted last year. I chose the location based mostly on the fact that it is the only piece of our yard that gets full sun. This piece of the front yard was hardscrabble at best: I have never really taken care of it. It had been reseeded at some point with a type of grass completely inappropriate for the blistering Central Texas summers. And unfortunately, because it sits on the corner of our lot it gets a lot of dog traffic, and not all of my neighbors are as consistent about cleaning up after their dogs as I am.

I harbor high hopes that by revamping this area from a rough-and-tumble piece of turf into a thriving garden it will curb some of the ill-mannered littering that goes on there. I know for sure it will look better- lusher, greener, and more lived-in. These are the added benefits of my new kitchen garden.

My sturdy helper ran that tiller all day. I followed behind. Slowly, and with much tedium we picked and plucked every bit of old grass and weeds out of the area. We raked and re-raked. And at the end of a very long day we retired to the couch with take-out, a bottle of Vihno Verde, and a Woody Allen movie.

Sunday we rose again, feeling rested, refreshed, and pleased as punch with ourselves for what we had accomplished on Saturday. We loaded the rented tool into the back of my tiny car, and made the quick trip back to return the rental and purchase the lumber we would need to finish the job.

We spent a good portion of the day building the beds. We used untreated lumber, and I highly recommend that if you try this at home you also use untreated lumber. The chemicals used to weatherproof lumber can leech into your soil, and therefore your food. We built a total of seven 4' x 4' raised beds and arranged them randomly around our newly tilled piece of land. These beds will give me a total of 112 sq. ft. of kitchen garden, which isn't overly ambitious by anyone's standards, but is plenty for a household of two.

The previous week I had made the trip out to The Natural Gardner - my local organic garden center and nursery. When I walked in I asked for help, and I was lucky enough to have asked someone who was not only willing but able to help a lot. I told her my plan, showed her my drawings, and made it clear that I was a transplant from Minnesota and that this was my first attempt at gardening in Texas. She was a fountain of useful information; providing me with charts of what to plant when, and which varieties are best adapted to our growing conditions. She showed me the seeds, talked about soil amendments, and then marched me off to the dispatch office to hook me up with some dirt.

That truckload of organic soil was delivered to me and my waiting raised beds mid-week. Based on a bit of complicated math, I had ordered 3 cubic yards, which is a lot. Not being one to sit around when there's work to be done, and motivated by my excitement and enthusiasm, I filled all of my beds that same afternoon. Wheelbarrow load by wheelbarrow load, I got the job done. Then I added the recommended soil amendments; Glistening Green Sand, which is basically potash and iron, Cottonseed Meal, and worm castings.

As it turned out, I had too much dirt for the job. About 1 cubic yard too much. I blame the math. Fortunately, I have friends who garden and I was able to gift the extra dirt to them. I was glad to do it, and they were glad to have it.

By dinner on Sunday the construction of the new kitchen garden was complete. The best thing about the construction process was a realization that I had picked an ideal location for my new kitchen garden. Not just for all the reasons I stated above, but because I was out there in plain view while I worked and people noticed. Countless folks stopped to chat, ask questions and offer their encouragement. It became clear that I would not only harvest edibles from this space, I will also get to know my neighbors, and the folks who travel around the neighborhood. This is a benefit I had not forecast, but which I welcome.

Stay tuned for Part III - In which I plant the Kitchen Garden.

The Genesis of a Kitchen Garden Part I

2009-02-28T10:51:00.000-06:00

Two-and-a-half years ago I moved away from Minneapolis after having lived there my whole life, and landed in Austin TX. I miss a lot of things about Minneapolis; tulips, marmots, and rain among them. But the thing I miss most of all is my kitchen garden. I have had a garden most of my adult life; growing food comes naturally to me, but not here in Texas.

Growing vegetables in Texas is possible, in fact I've read that it's even quite popular, but it's a totally different ball game than growing vegetables in Minnesota. For starters, here in Central Texas we get two short growing seasons separated by the inferno of summer. Where I come from you wouldn't dare plant a tomato before Mother's Day, but here in Texas if they're not in the ground by St. Patrick's Day it's probably already too late. The timing is different, the pests are different, and the soil is different. It was clear to me the first time I visited Austin in early March and saw the nursery marquee advertising "spring vegetables" that I would have a lot to learn if I wanted to garden here in Central Texas.

So while the learning curve is high, and it feels like a whole new world, I do long for a garden and have decided that this, my third Spring here in Texas, is the Spring that I am finally going to plant a kitchen garden.

Armed with a few Texas-specific gardening books, my tools, and a sturdy helper, I have taken on the task of converting a ragged, neglected, and mostly pretty rough piece of turf into a completely organic, raised bed kitchen garden. Clearly, I've got my work cut out for me; there is turf to till, beds to build, soil to be hauled in, and plants to plant. But with some hard work, a little planning, and a truckload of luck I will soon have a kitchen garden once again.

Stay tuned for Part II - The Building of a Kitchen Garden

Salsa Fresca

2009-02-23T09:50:00.003-06:00

Salsa Fresca
This recipe makes a mild salsa that's tangy and alive. If you'd like a hotter salsa try two jalapenos instead of one, or one jalapeno and one Serrano pepper. Personally, I have never met a chip I didn't like or a salsa too hot so I use two Serranos. Like most things, this salsa is best if you can pick the ingredients straight from your garden, but if you just have to have fresh salsa in the off-season use organic produce grown as close to home as possible. Or better still, make several batches while the ingredients are available and freeze them.

3 cloves of garlic
1 small onion coarsely chopped
1 large jalapeno pepper coarsely chopped
5 roma tomatoes coarsely chopped
1 bunch fresh cilantro
juice of 2 whole limes
2 tablespoons of organic olive oil

Begin with the garlic, onion and pepper in the food processor or blender and pulse until finely minced. Add the tomatoes and cilantro and puree until smooth. Add the lime juice, and the oil and blend again just briefly until well integrated. Serve with tortilla chips, of course. The salsa will keep in the refrigerator for a few days, or it can be frozen.

Makes 4 cups

Enjoy!

Julie and Julia - A Foodie Book I'd Recommend

2009-02-19T10:21:00.001-06:00

My neighbor and friend left a rather tattered copy of Julie and Julia by Julie Powell in my mailbox with a tiny Post-it note attached that read, "It will either make you puke or laugh." I was intrigued. I had no real idea what the book was about, and I'm not now, nor have I ever been, a fan of Julia Child. I don't have anything against her, I just don't know that much about her. I've never seen her show, never cooked any of her recipes, and I don't own any of her books. But I love food, and I love good writing, and I especially love to read good food writing. So I gave the book a go.

The book is a memoir. A food memoir that grew out of the yearlong project, The Julie/Julia Project. Julie Powell was a 29 year old New Yorker, working in a dead-end job as a secretary for a government agency, when she decided to cook all 524 recipes in her stolen copy of Julia Child's Mastering the Art of French Cooking in 365 days, and blog about it daily. No small task, clearly. The book chronicles that year of cooking with wit, down-home honesty, and occasional irreverence.

No matter that Julia Child was a stranger to me when I started this book. She is not the star of this book. Julie Powell is. And while yes, I did learn a thing or two about Child, and even grew to admire her some, it is Powell who I learned to love in these pages. She is funny and genuine, and a joy to read. She drinks a little too much and is prone to fits of weeping, but she is also an inspiration to anyone who has ever dared to try something new with their lives.

Sunday Brunch - A Celebration

2009-02-16T10:00:00.001-06:00

It is no great revelation that we as people have a long history of food as the main attraction at our celebrations. Most of our major holidays center on the idea of feasting, Thanksgiving is of course the most obvious example. Even those holidays that are not completely food-centric still have a canon of traditional foods associated with them - Easter Ham, Christmas Goose, July Fourth BBQ, and the favorite of many The Birthday Cake. We commemorate major occasions and accomplishments with food and beverage - A champagne toast, a graduation buffet, and a post funeral potluck are just a few examples.

These food traditions help to define us culturally, they ground us geographically, and unite us with a common bond. I'm no social anthropologist, in fact I'm mostly just a girl with her own sordid history with food, but it seems to me that this is at least partly because food, quite simply, makes us feel good. It gives us comfort, nurtures us, and when it's at its best it can bring us oh-so-much joy.

It was in the spirit of traditional celebratory feasting that I planned a recent brunch. I run, and most of my friends run, and so it was no coincidence that several of us were all running the same local Half Marathon. And since running hard for 13.1 miles is both an accomplishment worthy of commemoration, and enough to make a person darn hungry, I thought what better way to celebrate, and to feed our well-earned appetites than a post-race Sunday Brunch.

Several people contributed to the spread - we had two different quiches, we had biscuits, we had muffins, and we had strata (which incidentally those of us originally from the Midwest were familiar with, while the native Texans had never heard of). We also had mimosa. Because nothing says celebration like champagne, but also because 9:00 AM is a little too early to hit the bottle straight, and everything's better with orange juice.

My contribution to the meal was fruit - The Sunday Fruit Salad. I dreamed up the recipe while tossing and turning sleeplessly from pre-race jitters the night before the race.

(See previous post for recipe)

I was victorious. My friends liked it. It's a pretty simple recipe really, but the basil and honey add an unexpected twist. Together they are the little something different that will prompt your guests to ask, "What did you do to the fruit?" The mostly tart fruits make this salad bright, and refreshing, perfect for after a long run, or when the weather turns warm and sticky. I would recommend that you cut your fruits into rather small bits, about the size of the blueberries. Doing so will make the salad a touch delicate and slightly elegant.

There are not a lot of choices for Texas local fruits in January. In fact, I can only think of citrus when pressed. So while everything in my version of The Sunday Fruit Salad was organic, only the honey and basil were locally produced. Depending on what time of year you make this dish, and where you live, you may or may not be able to go local. Either way, I would advocate for the fruits I've included - they play off each other perfectly both in appearance and flavor.

Enjoy!

The Sunday Fruit Salad

2009-02-14T09:40:00.002-06:00

The Sunday Fruit Salad

A simple recipe really, but the basil and the honey add an unexpected twist. Together they are the little something different that will prompt your guests to ask, "What did you do to the fruit?" The mostly tart fruits make this salad bright and refreshing. I recommend that you cut your fruits into smallish bit, about the size of the blueberries. Doing so will make the salad a touch delicate and slightly elegant. Depending on what time of year you make this dish, and where you live, you may or may not be able to go local. Either way, I would advocate for the fruits I've included - they play off each other perfectly both in appearance and taste.

1 pint fresh organic blueberries
1 pint fresh organic strawberries cut into small bits
3 organic kiwis peeled and cut into small bits
2 small organic tangerines (clementines if available) peeled and cut into small bits
6-8 large leaves of fresh organic basil finely chopped
2 teaspoons organic honey

After cleaning, peeling, and chopping all fruits, gently toss all ingredients together in a serving bowl so that the honey evenly coats the fruit, and the basil is nicely distributed.

Enjoy!

Greenling - Organic Food Delivery

2009-02-05T10:00:00.001-06:00

I have a new love in my life. I recently signed up for a grocery delivery service —Greenling.com. They bill themselves as “a home delivery service of local and organic food”. While it is not an exclusive arrangement, I am pleased to say I have made a firm commitment to this new grocer in my life. What follows is our story, thus far.

I have been increasingly dissatisfied and desired something new in my grocery life. Because I eat almost exclusively sustainable, organic, and/or local foods I shop at the local high-end natural food market. When I lived in Minneapolis that meant Whole Foods. Now that I’m in Austin, TX it means Central Market. Ironic I suppose since Whole Foods is an Austin based company, but Central Market is closer to home. I like Central Market. It has nice selection, and the people are friendly. But it’s also expensive and huge, and they make my meat buying difficult. I sought change.

I had fantasies of saving money on my monthly grocery bill. Let’s be honest shopping at a high-end natural food mega-mart isn’t cheap. I admit that some items on Greenling are also expensive, and perhaps slightly more expensive. However, I theorized that by limiting my choices to those available at Greenling, and staying away from the store I could avoid the temptation, which is sometimes strong, to buy the impulse items — the plethora goodies that aren’t on the list, but look delicious nonetheless. I could avoid the prepared foods as well, which while convenient are both very expensive and not all that good for a person.

My more-than-once-weekly trips to the giant grocery store take a ton of time, time that I covet, and never seem to have enough of. In the past I didn’t think about it much, I would just begrudgingly cruise every aisle of the market. Then I started paying attention to just how much time it was really taking me to shop, and was stunned to discover I was spending on average 3-5 hours grocery shopping every week. That’s practically a part-time job. And it wasn’t a fun part-time job. These grocery errands were repetitive and getting rather dull — trip after trip of the same old staples, aisle after aisle of the same old same old. A change of scenery was what I needed and I was hopeful that Greenling could be just such a change. I also believed that by leaving my grocery runs behind I would be reducing my carbon footprint. Although I admit I have not done the necessary research to determine by exactly how much, though I assume that every bit helps.

Finally, I sought new kind of meat — cleaner, greener meat. While I abstain from eating meat, and have for 20 plus years, I cook meat, and I serve meat to my loved ones. I was seeking a source of local, organic, and most importantly pastured animal products. Not just “grass-fed”. All animals are “grass-fed” until sent to the feedlot. Not just “free-range” which requires only that the hens have access to the outdoors, but does nothing to enforce how much time they spend there. (I’ve always pictured something like a doggie door on the side of the hen house and the hens having no real idea of how to use it.) No I wanted animal products that were truly pastured and local. Animals that were being humanely raised and eating the diets they had evolved to eat.

These were the things my current market left me wanting. I had to face facts, Central Market just couldn’t satisfy me, just couldn’t be everything I wanted it to be.

Then I met Greenling. We met on the Internet, and at first glance it seemed to be just the thing I was looking for. I flirted with the idea of making a change for several months before I made my move. I was reticent. I approached with caution. I admit I feared that something would be missing from my grocery life; there was something sensual about the time I spent at Central Market. For all it’s faults shopping at Central Market was a sensory experience. There seemed to be something very impersonal and detached about shopping on-line. Would I miss the opportunity to weigh pomegranates in my hand, as if able to tell which will taste best by its heft in my hand? Would I miss pinching the grapes? Would I yearn to smell each hunk of plastic wrapped cheese, deciding which to buy based on a stinky-ness scale I had invented for my self and developed to a finely tuned sixth sense? If you can’t smell the cheese through the plastic, it won’t taste good.

And besides I don’t do well with change, neurotically clinging to the familiar.

But alas, I was smitten. Greenling had caught my eye. I was attracted by the time saving convenience, and the hope of saving a few pennies, and the meat. The thrill seeker in me was also attracted to the element of surprise. Greenling offered a certain sense of mystery and the unknown that I found thrilling and knew could be satisfying. I would replace the thrill of smelling cheese with the thrill of mystery and intrigue.

Ultimately I decided it would be worth it, I was ready to make my move. I created an account; I set my log in and my password, and filled my first virtual basket. I even included the “Surprise Me” item, which promised to be “…super fresh…and impressive”. I set the delivery date.

Then came the anticipation, a close second to mystery and intrigue on the thrilling scale in my world. I found myself looking forward to my delivery, like I look forward to the mail everyday. I was like a schoolgirl, waiting for the prom. I anxiously, and with enthusiasm, waited for the goods to arrive.

And when they did I could not have been more pleased. There on my doorstep, left by the friendly delivery guy, were my Greenling Tubs. And what they held within was beautiful. Inside my tubs was a bounty of organic, and local foodstuffs that I could feel good about spending money on, and even better about eating. It was more than I had hoped for.

The cheese arrived wrapped in paper instead of plastic. It was a sharp, fragrant, and crumbly cheddar made from the raw milk of pastured cows on a local farm by artisan cheese makers. It swept me off my feet.

The local, and organic mushrooms were packed in a paper bag, which is how it should be, allowing the fungi to breath keeps them fresher longer. As a bonus the bag was printed with recipes, a little quaint yes, but I appreciated the gesture. I found it charming.

The eggs were also a real treat. Some were tiny, and some were huge, and they ranged in color from a deep terra cotta to a light latte and just a few were the soft bluish green of turquoise. I haven’t seen eggs like these since I visited my Auntie’s farm as a kid.

I’d have my sensory experience after all.

I also had the smallest grocery bill I have had in some time. And I didn’t even have to leave the house.

I knew right off this wasn’t just any grocer. This was special. I wanted to make it a steady thing, and signed up for delivery dates on a weekly basis. I’m still friendly with my other market, and I’ll still visit for my frozen fruit, and my bulk dry goods. After all, I still need the stability of a well-stocked pantry. But I have traded the temptation of prepared foods for something more wholesome. I now have full access to cleaner, happier meat. I have left behind the daunting hours of cruising aisle after aisle for something fresh and new. I look forward to a long, loving relationship with my new local and organic grocery delivery service.

Custom Journals

2009-01-13T12:49:00.009-06:00

I just finished a custom journal. The client originally saw my work at a show, and appreciated it. When she contacted me for a custom journal she said she wanted "a lot more pages" so her friend, who it was a gift for, could "write in it for a lot longer". I loved this idea. I also loved the project. In some ways she was the ideal customer - she wanted me to have creative freedom over the cover collage, but gave me a few guidelines in terms of what her friend would like, what his interests were, and things like that. This is a perfect combination, on the one hand I am not restricted in the creation of the collage. On the other hand, I'm assured that the recipient will love their journal.
Not too long ago I created a very "non-traditional" custom guest book for someone's wedding. The bride wanted something sort of out of the ordinary for her guest book. As we exchanged emails she told me things about herself and her husband to be, like where they were from, and what their hobbies and interests were, and their lucky numbers, which allowed me to make something very personal and special just for them. It was so much fun for me to work on the project, and they loved it.
I just received another request. This time the customer found my Foody Jotter in my Etsy shop, but asked if I could make a book that was large enough to fit each recipe on one page. She intends to collect all of her favorite family recipes in the book. She loves the vintage and recycled nature of my work. Together we figured out what size will work best for her, and how many pages she thinks she needs. Now she has given me complete creative freedom in terms of cover collage, construction, and content. I am inspired by knowing how the journal will ultimately be used, knowing it will be loved and treasured by the recipient.

I love these kinds of projects. And I welcome all custom inquiries. I get creative freedom, and happy customers. It's win/win and that's perfect.

Pendants Pendants Everywhere

2009-01-05T09:59:00.007-06:00

I've been working on a whole new line of Pendants. They are not all entirely new, I had some with me at Cherrywood Art Fair and they were a huge success and very well received. So I've continued to create more, and more, and more.

Each tiny pendants features a carefully culled and clipped bit of vintage paper ephemera decoupaged onto a reclaimed wood tile. They are then individually and lovingly distressed using a very fine sandpaper, and sometimes walnut ink. The pendants are sealed with several coats of acrylic medium to protect the papery bits. They have a Sterling Silver bail attached so they are ready to hang on your favorite chain. But for those who don't want to have to think about a chain, I also have silver plated ball chain available.

They are currently available on my website. Watch for more new pendants in the months to come. I love making them, they're sweet, simple, and a great way to use even the tiniest bit of vintage paper.

Cheers!

Happy New Year!

2009-01-01T14:51:00.002-06:00

I love New Year's, I love New Year's Day way more than New Year's Eve. That's because it's not the parties, and celebrations that I love, they're fun but not all that. For me, it's the calendar, and planning, and lists that I love. I've always been a list maker and a planner. I relish the New Year because it is an opportunity to sit down with the brand new day planner and make plans for the new year, and lists of goals and ideas. It's the gift of a clean slate. This year I'm planning projects and shows, and races, and travel mostly. And I've got a great new "2009 Artful Agenda" to spend the afternoon with. It's a long standing tradition for me, so Happy New Year everyone!

Cheers!

Holy Handmade Christmas - Batman!

2008-12-18T13:49:00.005-06:00

It's another handmade Christmas in these parts. It's of course not the first. Those of you who have been following along on this blog will remember that last year it was felted clogs for the big kids, and sock monkeys for the little ones. Those of you who don't follow along can read the archives.

This year I was way pressed for time - I've had four shows in the last month and was really focused on having lots of work done for those. So, I only actually made two gifts this year (well, it will be three but that person reads the blog so mums the word, and I haven't technically even started yet).

For my Dad who claims his head is freezing, and I don't doubt it since he's in northern Minnesota where it's reported to be well below zero, I made a simple ribbed beanie from Noro Silk Garden. It's the same improvised, I-don't-need-a-pattern-for-this hat I made for My Man last year. I'm pretty sure my Dad will love it, it's colorful and warm.

For my niece I made a pair of fingerless gloves. The pattern is one I modified a bunch - did the math and converted it to a worsted weight yarn, that way they knit up quicker and they're a little chunkier. They're also purple, her favorite color.

The rest of my Handmade gifts came from various vendors on 1,000 Markets. I really felt strongly about supporting this new on-line sales venue (see earlier post). For my sister and my Amy I got artisan soaps - some were from Besem Natural Scents and the others were from A Breath of French Air . My sisters were sent directly and I haven't heard yet, but Amy's came here first to be packaged with my Dad's hat and they were lovely! Really!

For my other niece and her family I ordered the ding-dang cutest cookies you've ever seen from Cakebox Cookies. I received a sample cookie for myself from the generous folks at Cakebox Cookies, and I can assure you it wasn't just cute, it was darn good! I'm a huge fan of old school short bread, and this cookie was rich, and lemony, and delicious. In fact I loved it so much I order another big box to be delivered to My Man's parents. Yum! I also ordered some artisan caramels from Have it Sweet Caramels - they were sent to my Mom, and again I haven't heard the reviews yet, although I'm sure they'll be rave.

So Holy Handmade Christmas! I always feel so much more enthusiastic about the gift giving when I do it the handmade way - You get a much better value, you get something unique and original, you get to support an independent business and craftsman, you get to avoid the mall, and you get to feel good about yourself. Well at least I do. Everyone wins.

Have yourselves some Happy Holidays, and make 'em at least a little Handmade!

Cheers!

Meet the Gnomes

2008-12-10T12:09:00.008-06:00

Meet the Gnomes - the new series of mixed media assemblage pieces I've been working on lately. Each of the tiny sculptures are made entirely from recycled and reclaimed materials. The pedestals the gnomes perch upon are super old, I'd guess the 1930's, alphabet blocks that I covered with carefully culled bits of vintage maps, and other vintage paper ephemera. The Gnomes themselves are actually vintage cupcake toppers that I've been scavenging and finding about. They've become one of those mysterious things that you go your whole life never noticing, and then once you discover them they appear everywhere. Yup, these little guys just keep finding their way into my life. In fact there are three of them on their way to me now from Jolly Ole England. I found them online, and they look really old. I'll love them I'm sure.

So far there has been 8 of these little lovelies. Each one is unique, and has it's special charm and character. You can see them all on my newly revamped website. And of course stay tuned for more in this series.

Cheers!

Another Charity Run

2008-12-06T11:52:00.004-06:00

We participated in another charity run this morning - Run Like The Wind 5k was put on to raise funds for The Schrodi Memorial Training Fund. The Schrodi Fund was founded by one of our trainers, Shari, in memory of her dog Schrodi. The fund is designed to help people who could otherwise not afford training to get the top notch training they need, often allowing them to keep a dog they may not have otherwise been able to. It's a great cause, and was a nice way for us to give back to our favorite trainer.

It's a proud moment for us when we can get out and do events like this with our dogs. They've all come along way with their training. Especially our Layla, when we adopted her out of the shelter 2 years ago she was shy, and terrified of everything, so terrified you could barely bring her for a walk. Today she ran like a pro, with lots of people and dogs around. A year and a half ago Aaron Johnson was living under a boat in a junk yard, today he wore a blue ribbon.

Dale and Aaron Johnson won their Race.

Layla and I also ran.

Cheers.

Happy Thanksgiving!

2008-11-27T13:26:00.003-06:00

It's becoming a Thanksgiving tradition in my house to get up and run the local Turkey Trot on Thanksgiving morning - If two years in a row can qualify as a tradition. My Sweetie and I and one of our three dogs did the 5 mile run through Downtown Austin. The course was nice, fairly scenic, and the crowds were amazing. This is not a run you run for speed, too many people, 12,000 to be exact, this is a run you do for fun. And it was was fun.

I'll cook today. Only for three, but I'll cook. I am a vegetarian and haven't eaten meat in over 20 years, but I'm cooking for two carnivores, who kind of want some tradition. So I bought the free range, organic, and locally farmed turkey and I'll see what I can come up with. It's good to try new things.

Happy Thanksgiving!

The Race Report - My First Half Marathon

2008-11-18T16:56:00.003-06:00

I'm back from a fantastic weekend in San Antonio TX where I ran the inaugural San Antonio Rock N Roll Half Marathon. It was a first for San Antonio and a first for me. Overall it was a well organized, and very fun event. Kudos to the folks who pull these things together, it can't be easy getting 30,000 people to all run the same course at the same time.

Pre-Race: It was cold, and I mean really cold by Texas standards, on Sunday AM. I never did check the official temp, but it was for sure in the 30's. Being a Minnesota girl, and having maintained my thick blood I wasn't sad about the cold. In fact I love running in the cold, so this wasn't a problem for me the way it was for many and I was thankful for that.

We rose bright and early to catch the shuttle at 6 AM, despite the line, which I expected, the whole shuttle thing went smooth. As did the other pre-race activities of checking our extra gear, and waiting in the porta-potty lines. So despite the fact that it was a little on the chilly side I was able to start my race relaxed. You can't ask for more than that. Perfect!

The Run: My plan had been to join the 2:30 hour pace group for the half marathon, but at packet pick-up I learned that the pacer would be starting two corrals ahead of me, giving her a minute and a half head start. I hoped to catch her, knowing I could run a much more relaxed race if I had someone else worry about how fast I was going. I didn't want to go out too fast with the excitement, but I didn't want to psyche myself out and hold back either.

By mile one I had caught up to the 5:00 hour full marathon pace group, but still had not seen the half marathon group. I figured it's all the same when you do the math so I fell in with the 5:00 group and decided to hang with them until I either found the half group or until our course split, at which point I would only have 2.5 miles to go.

The pace leader was great! She ran us at a consistent pace to within just a few seconds per mile and we were running ahead just a touch. We caught the half marathon pace group at around mile 4 or 5, she was running a few minutes behind pace and honestly she really looked like she was struggling. Needless to say, when the 5:00 group passed her I went with them and stayed with them until the half marathon course split.

When the split did come I was feeling amazingly good. Nothing hurt and I could breathe. Breathing is key. I was amazed at how quickly the miles had gone by - I had not once got inside my own head and felt daunted by the distance. And I was still relaxed and even more importantly I was still having fun.

At the split the pace leaders parting advice to me was this "I want you to spend the next 2 miles looking at the backs in front of you and picking ones to pass. Just keep passing them one by one". I thanked her for a great race and went my way. I was even able to follow her advice and finish strong.

At mile 8 I was cheered on by my friends who had traveled down to cheer us on. They tried but missed me at mile 2 and again at the finish line, but we saw each other at mile 8. It's a great boost to see your peeps out on the course. I feel grateful to have such good friends.

All in all the course was fantastic. It was flat, and fast, and fairly scenic. There were tons of supporters all along the course. And the bands every mile or so were a great little boost.

I finished my race just under my 2:30 hour goal - 2:28:55 was the official time. More importantly I had a great time, and I left feeling really good. I have to shout out to my Sweetie who also ran. It was also his first and he ran it in an amazing 1:52:13, which in my book qualifies as WAY under his goal of 2:00.

Post Race: Post race was the only time I stopped having fun for a minute. The organizers had just not made the proper plans for dealing with the mass of runners that were going to be coming in around the same time. After crossing the finish line we all came to an abrupt stop and bottle necked trying to get into the post race secured area. Stopping is not good after a run like that and my calves immediately started to cramp. I had to fight my way through the crowds and the mayhem, and was barely able to grab any of the post race food. I managed to grab a couple of snacks and some water and found a little piece of open space between the medical tent and the information tent where I could stop and stretch and re-fuel. It took a long time to get there though and by the time I did I was pretty cranky. So I hung there for a while before meeting my Sweetie and my friends at the designated spot. No sense showing up crabby after an otherwise great race, it may have given them the wrong impression.

After we reunited we headed out to walk the 1.5 miles back to our hotel. That's when the funniest thing happened... We're walking along, we've got our finishers medals on, and we're still wearing the clothes we ran in, it was clear we had just finished this thing. So I spot another obviously just finished runner, and someone who was probably her mother, and they had a whole box of snacks. Because I hadn't been able to grab enough stuff, and hadn't grabbed any sort of electrolyte replacement or salt, I was like flies to crap on their multiple bags of pretzels. I walked right up and said "ooh, may I?" and the Mother says "No, they're hers", and I say "I really need some salt" and the Mother handed me a single pretzel, and the obviously just finished Runner scowled at Mother and gave me a bag of pretzels. I thanked her. We walked on. And my friend Kathy said in disbelief "did she just really give you one pretzel?" And I said "yep, that's going make my blog." We laughed. Maybe you had to be there...

After the walk back to the hotel we celebrated with a couple of cool showers, followed by a giant lunch of Mexican food and a couple of vodka tonics, followed by a well deserved 2 hour nap. We couldn't have asked for a better first marathon experience or a better weekend.

We felt so good about the whole thing we've decided to continue our training and signed up to run the 3M Half Marathon in January here in Austin. I'm actually looking forward to another 13.1 miles. And I never imagined I'd hear myself say that.

Cheers!

Another First...

2008-11-10T16:41:00.004-06:00

It's race week again. This coming Sunday I'll be running my first Half Marathon down in San Antonio TX. I originally joined a training group for this race because running has always been a little daunting for me. I do it because it's the most efficient way to get my exercise - no gear, no equipment, no special playing field, you just put on your shoes and walk out the door. It's also a way for me to be able to eat cheese, which happens to be my favorite food, and not weigh 500 pounds. So I run, and I hate most of it, until now that is.

The theory was that if I joined a training group, and ran a lot, and put in the time to train, and did the long runs, that I would get better. And if I was a better, stronger, maybe a little faster runner, that I might actually start to enjoy it some. And the theory was dead on. I've been training since August, and I've put some serious miles on my shoes with the Saturday long runs. And I've been pushed to run hard, sometimes really hard, on Wednesday Night Track Nights. And the result, after 18 weeks of running four days per week is I'm a lot stronger, and a lot more efficient, and a good bit faster. And most importantly the running doesn't suck anymore. It's fun, I like it, and I actually look forward to it.

So now it's race week. The big day is just 6 days away and it's time to get a plan and set a goal. The goals are easy - I want to finish, and barring some freak accident I will. I want to have fun, and most likely I will, at least a little, and probably a lot. My plan is also pretty simple, I'm going to join one of the official pace groups, and let someone else worry about my pace. I think this highly increases the odds that I'll have fun. It also highly increases the odds that I'll finish in less than 2 and 1/2 hours. I just need to stick with the group and enjoy the crowds and the atmosphere. Simple. Other than that I only need to plan for hydration and nutrition, and that should also be pretty simple - I'll carry my own water, which I've done for all my long runs, and I'll consume two packets of Gu - one at the 1 hour mark, and one at the 2 hour mark. I won't forget to Gu because I get down right surly and mean when my blood sugar levels get too low, so just as soon as I start feeling the slightest pangs of road rage I'll Gu. Simple.

This race will mark another first for me. The very first time I'll have run in a Marathon. I think I've mentioned before, and it's worth repeating - There is nothing more thrilling than doing something for the very first time.

I'll be back next week with a race report. Cheers!

Learning to Weave

2008-08-20T12:01:00.005-05:00

I've been wanting to learn to weave for some time now, and this summer I have finally resolved to get it done. I took one class a while back at my LYS - Hill Country Weavers - it was good; while it was project specific and we didn't make any of the design decisions other than what color our scarf would be, we did learn a lot about the mechanics of a 4-shaft table loom, and we did learn the warping process.

This past week I went back for a more advanced class. This time the students were able to decide what projects they'd like to do, and make all the design decisions. Suzanne, whose knowledge, talent, and patience seems boundless, walked us through each step of the weaving process - We calculated our yarn needs, we choose our own fibers, we made our own warps, and warped our own looms. Amazing! The best bit about the class is we our able to take the 4-harness table looms home with us and continue the weaving process for one month. We can come back for guidance and create as many projects as we can or would like in that time period. Simply put, we are truly learning to weave.

Here's what I love about weaving: I love how easy it is to combine different fibers/yarns and really experiment with texture. I love how it is equally easy to work with color. I love the instant gratification - within minutes of starting the weaving process, the actual throwing the shuttle back and forth, you can see what the finished fabric is going to look like. Very different from knitting. I also love the seemingly endless possibilities - the patterns, the textures, the color work, make for a cornucopia of ideas and fabrics to try.

Don't get me wrong, I still love my knitting, and I always will, but weaving brings a different kind of satisfaction, and sparks a different source of creativity for me. And it's yet another reason to buy more yarn!

Cheers.

The Race Report

2008-07-29T09:37:00.015-05:00

I'm back. I survived. In fact I did more than survive, I had fun! And I kicked ass! Race day went something like this.
Pre-Race: I didn't sleep at all the night before, but I knew I wouldn't and it doesn't really matter. I was already well rested and the race day energy makes it so you don't notice any lack of sleep. I got out of bed at 4:30 AM as planned, had my smoothie, started hydrating, my Sweetie loaded the bike and his camera. We got on the road by 5:40 AM, 10 minutes later than planned. Despite leaving behind schedule I was surprisingly calm. Really! I never once felt like puking. Once at the site my Sweetie topped off the air in my tires. We must have looked like we knew what we were doing because the girl parked to the left of us asked me if I could tell her where her helmet and bike numbers were supposed to go. And the girl parked to the right of us asked my Sweetie if he would pump up her tires also. I remembered that this is one of the reasons I like to do this - the camaraderie - suddenly you have 400 and something new best friends and you're all in this together, sort of. I got my body marked, the volunteer got a little artistic working the numbers in around my tattoos. It was open racking, and I was able to get a really sweet spot on the end of a rack. It pays to get there early. I got set up, walked the transition area, picked up my timing chip, ate a banana, stood in line for the porta-potty and spent the rest of the pre-race minutes on the beach. I did my warm-up swim. I told myself the big-fat lie that there wasn't any fish in the lake, and even though I knew it was a big fat lie I chose to believe it. I shared this with my Sweetie and a few other spectators. They were highly amused, and I remembered that this is why I do this, it's fun, and I love chattin' it up with strangers.

The Swim: The swim was a real bitch. I did everything I planned, I lined up in front and I swam out hard. Trouble is there was a small gaggle of other ladies with the exact same plan, and we were all pretty evenly matched. Somehow the 5 of us managed to swim the entire distance in a scrum. I got kicked in the face once, hard. I never found my little piece of water. The whole 300 meters was a scrum. I studied the swim results and there were 5 of us who came out of the water within 4 seconds of each other. Yep, it sucked, mostly. There is no way to improve on this, to train harder for that, it's just one of those race day variables that's out of your control. You deal with it. And the goats, did I mention there were three goats living on the island in the lake. Pre-race I thought they were kinda cute, at about the half way point of the swim I had the thought that the water I was swimming in was brackish, murky, and smelling of sulfur because of those goats. I put that thought right out of my mind. Official swim time: 7:55 - not as fast as I wanted, but I was ranked 9th in my age group and I caught some of the "green cap" people in the wave before mine. I'd write home about that. And I didn't freak out - this is why I do this, I am reminded that sometimes you have to just deal with the stuff that's out of your control.

T1: I got my cap and goggles off just as soon as I got out of the water. I knew right where my bike was. Everything going as planned. Except the stitch in my side. You could hardly call my movement from the water's edge, through the parking lot, and to my transition area a jog, it was more like a gimp, but with a few deep breaths the stitch surrendered. For some unknown reason I couldn't get my shoe on - I verbally abused the shoe. And it too surrendered. Perfect. Helmet, sunglasses, never mind the gloves, I'm off! Official T1 Time: 3:08 - A little slow but I remembered where to bike exit was and got there.

The Bike: The first hill. It wasn't really as steep as I had remembered from my scouting trip, it was long. Really really long. I had left my bike on the small chain ring, with room to move down to the granny gear. It worked, I was able to spin up that first hill. I didn't get off my bike and walk it up the hill, although I saw a few that did, and it's not a bad strategy, I would not have been above walking up that hill if I had needed to, but I didn't need to. Once I crested that hill I rode hard, and smart. I went fast. I remembered to drink my sport drink. I remembered to call out "on your left" and "thank you" to everyone I passed. I congratulated and encouraged everyone who passed me. Really, every single one, I'm competitive, but nice. I felt sincerely bad for the girl with a flat, and the ladies with the really heavy mountain bikes. The back half of the course wasn't that bad, it was rolling, gravity was indeed on my side. Those training rides paid off. The last mile is all downhill, and I did indeed fly. I glanced at my computer once and it said 32 mph. I don't think I've ever gone that fast on my bike. I felt fearless. I felt like a super hero. It was fun. Official bike time: 44:52 - right where I wanted to be. I made up some time and was back on track for my goal. That's a great feeling. Could I have gone faster...? Probably. Could I have been more aggressive...? Probably. And that encourages me for next time.

T2: Bike racked. Helmet off. No gloves to worry about. Drink some water. I'm off. Wait! My belt, turn around run back, get the damn belt. Go! Thank goodness I remembered, I'm not sure but I think that could have been a DQ. I'll have to check the USAT Rule Book. Official time: 1:06 - that's right, despite having almost forgotten my belt I was ahead of my goal.

The Run: Most of my favorite moments in the race happened during the run. First, the oldest athlete was a 70 year old woman who was doing her first triathlon with her daughter. I saw them early on in the run, the mom was race walking and daughter was a few paces ahead, telling her she "looked great" she was "doing a great job". Mom replied with "I've got this race in the bag, I can do this!" I loved her! And I thought hell yes! And I congratulated her on job well done. This course isn't a great one for spectators, except at the beach and the finish line. This means there are no fans to cheer you through the bulk of the run. But, it's an out and back course and so those on the way back encourage those on the way out. It's the camaraderie thing again, and I love that. It took a little longer then I wanted for my legs to stop feeling like rubber and the evil stitch was back so I took the first mile a little easy. I admit it seemed a little daunting. I took water at the turn around, and thanked all the volunteers. And then I decided I needed something to get me going - I challenged myself to pass the lady just in front of me, according to her body marking she was 52 years old. And then I went after the next one, her calf said she was 48 years old. And then the next one, and the next one, and I went after a few that were a little younger. I still got passed by some, and I still took the energy to encourage those on the way out, but I spent that second mile trying to pick off runners and make a note of their age as I did. Before I knew it there it was, the turn off the road up to the home stretch. This is where it gets really, really thrilling - this is where you can see the finish line, and you know in your heart that you've earned the finish. This is where there are lots of fans and spectators cheering you on and congratulating you on a strong finish and you know in your heart you deserve it. This is where I spotted the calf of the girl just ahead of me, she was 22 years old, and this is where I got competitive and made up my mind I could take her. And I did. And it was awesome. Official run time: 22:04.

I crossed the finish line with a huge smile on my face. I got my finisher's medal from a perfect volunteer. I got my ice towel and my bottle of water from two other perfect volunteers. Official total race time: 1:19:07. That's exactly in between my "It was a great day, I had fun, and I can be really proud of this time" Goal and my "I kicked ass!" Goal. I was 11th (out of 50) in my age group, and that seemed beyond my wildest dreams.

Post-Race: I did everything I said I would do, I found my Sweetie, I re-hydrated, I stretched, I consumed some calories. I basked in the glory of the day. I congratulated other finishers. I cheered for those still coming across the finish line. I ate up all the congratulations from complete strangers without hesitation. It was fun.

And I remembered why I do this. I do this for the camaraderie. I do this because it's thrilling. I do this because I can and I'm proud of that. I do this because it reminds me to take stuff as it comes. I do this because it feels good to be 40 years old and be healthy and strong enough, I'm grateful for that. I do this because anybody can, but most don't, and that sets me apart, just a little. But mostly I do this because it's fun.

What's next? Something completely new and different - The Rock N Roll San Antonio 1/2 Marathon. The training program has already started, I've sort of fudged the first three weeks of training to make it fit with the triathlon. It will be the thrill of doing something for the first time, which is an extra special kind of thrill. And next season I'll do another triathlon, in fact I'd love to travel to Minneapolis and do the Lifetime Fitness Triathlon again, but this time do the Olympic Distance. And later this week - the knit results of race week.

Cheers!

A Race Plan without Goals...?

2008-07-23T12:19:00.006-05:00

Last night I dreamed I forgot my bike on my way to the Triathlon. This morning I practiced my transitions on the back porch. (Did I mention "nervous energy" in my previous post?)

I realized I published The Race Plan without including The Goals. All Race Plans include goals. Perhaps I left them out of the previous post on purpose, it takes courage to let others in on your goals - what if you don't achieve them? Everyone will know. And perhaps I'm flattering myself to think that there even is an "everyone". Well, in the spirit of not being such a scared-y cat, (and secretly telling myself no one reads this blog anyway) I've decided to go ahead and make public The Goals.

I learned from my friend and neighbor (who sometimes reads my blog, I think, so Thanks!) the nifty little trick of setting a couple of different goals, it gives you some flexibility with your performance, and it can help to stave off any disappointment if things just don't go your way. I've got three sets of goals for this race - the first is the "things just didn't go my way"goal. Next is the "It was a great day, I had fun, and I can be really proud of these times" goal. And finally there's the "I kicked ass!" goals. Keep in mind "kicking ass!" is relative, it's about putting in a great effort and pushing yourself up to your limits, but not beyond them.

My "things just really didn't go my way" goal is pretty general - I just want to be done before the awards ceremony starts, that gives me just under 2 hours. I don't even care if I'm dead last, that could be funny if I have a sense of humor about it, I want the finisher's medal. And I don't want to fall off my bike.

The "It was a great day..." Goals are more specific, and I think realistic, although you never know for sure until you try, they look like this - Swim 1:15/50 meters, finishing the swim in 7.5 minutes. Bike at an average speed of 13 MPH which means finishing the bike leg in 51 minutes. Run 10:50 miles or finish the run in 21:40. With T1 at 2:30 and T2 at 1:30 my total time would be 1 hour and 24 minutes.

The "I kick ass" Goals look like this - swim 1:00/50 meters which gets me out of the water in 6 minutes. I've beat this time in the pool by 7 seconds more than once, but this isn't the pool, it's a scrum of bodies in open water. Bike at an average speed of 16 MPH which would mean finishing the ride in 42 minutes, hard and aggressive, but possible. Run a 10:20 Mile or finish the run in 20 minutes 40 seconds, this is lofty, I'm not that fast, especially running off the bike. With the same T1 and T2 times I'd be across the finish line in 1 hour 13 minutes.

There, I've done it, I've made public The Goals. All I need to do now is hit the "publish post" button. Until next week...

Race Week - The Race Plan

2008-07-21T13:50:00.005-05:00

It's race week - on Sunday July 27th I'll be partaking in the Rouge Women's Triathlon - and that means this week is race week, and that means lots and lots of nervous energy. This is not my first triathlon, nor is it my longest, but it is the first one in three years and that's a heck of a long time when we're talking athletics. In fact it's a whole new age group. I'll be racing with the "40 somethings" this time. This is a "super sprint" triathlon - 300 meter swim, 11.1 mile bike, and 2 mile run.

Despite the fact that I've done this before, I still get really nervous during the week leading up to an event. In some ways it's the kind of nervous energy that's generated when you're really looking forward to something. It's the anticipation and it's the waiting - you've worked really hard, you've put in the hours, you've taken care of yourself, you've prepped all your gear, and now you wait for the big day to be here. But it's also just plain, good old fashion, butterflies in the stomach, gee I hope I don't fall off my bike in front of all those people, nerves.

So what to do with all the nervous energy? Hopefully lots of knitting. The knitting keeps my hands busy, and calms the spirit, while leaving the mind free to think about the race. Which is good, because when it's race week the race is pretty much all I can think about. I'm pretty good at not letting this become obsessive worry, and at staving off any negativity or self-doubt. But in order to do this I have to focus my thoughts on something constructive, and that something constructive is The Race Plan. All smart athletes have a Race Plan. I may be old and slow, but I'm still smart. I have a Race Plan and I'm spending this week knitting and going over it in my mind a hundred trillion times.

I figured if I was going to be going over The Race Plan a hundred trillion times I may as well write about it. So here it is, although a few of the details have been edited to save space and spare you from any of the gross stuff.

Pre-Race: Arrive at the race site at least an hour and a half before the start. This will mean being on the road and out the door by 5:30 AM. First thing to do is get my body marked. Then I find my rack, top off the air in my tires and rack my bike. Set up my transition area. Keep my swim cap and my goggles in hand. Lay out my shoes, with the laces loose, socks on top of shoes, gloves inside helmet, sunglasses, and race belt ready. One bottle of fluids on the bike, and an extra bottle for before the start and available if I decide I need to do the run with water. Once my transition area is set up, I need to walk the transition area from where I come in from the swim, count the racks so I can find my bike. Walk from my rack to the bike exit, and from the bike return to my rack. Finally walk from my rack to the run start. It's good to know where you're going, it can keep you from getting frantic. Apply another, extra layer of sunscreen. Visit the bathroom. All the while hydrate, hydrate, hydrate. Remind myself the nerves and the butterflies stop once I start.

The Swim: I'm a strong swimmer, and this swim is short. For many triathletes this is the part they dread, and they will be wanting to just get through it. The swim start is always a little weird, it's hectic, and crowded, you can't see a thing, and swimming in open water is completely different then swimming in a pool. The swim start can be scary. I won't freak out. I'll line up towards the front and swim hard for the first 50 yards, to get out of the crowd. Then I'll find my rhythm and settle into my pace. Remember swim cap and goggles off as soon as I leave the water, and remember where your bike is.

T1: Get geared up in this order - socks, shoes, gloves, helmet, sunglasses. Remember where the bike exit is and get there. Remind myself to drink fluids on the bike. Remind myself this is fun.

The Bike: I scoped out the course a few weeks ago and got myself totally freaked out about the hills on the bike course. I've been riding hills ever since, I need to remind myself I've gone longer and harder on those training rides, I've done it before I can do it again. This course starts with a steep climb. My strategy is to have left my bike in a low gear, and to just spin up this first hill. I will remind myself that no matter how much it hurts, I've got 5.5 miles of downhill and flats after this first hill which will be plenty of time to catch my breath, take some fluids, and get my legs back. Go fast. The back half of the course gets hilly again, but it's pretty rolling so gravity is on my side. Remind myself I've gone harder and longer. Remind myself it's almost over. Say "hello" to all the volunteers and shout "nice job" to everyone who passes me. I'll fly down the last hill and give my legs a rest.

T2: Rack my bike - helmet off, gloves off, sunglasses on, go. I'll put my race belt on while moving towards the run start. I'm riding in my running shoes so this transition should be quick. Remind myself to breath.

The Run: It will be hot by now, and there is no shade, but I've been training in the heat, and this is Texas after all, so just go. The run is short. I recently learned something called "the Ironman Shuffle" you lean just slightly forward from your core and let momentum get you started on the run, your feet will just have to keep up, I'll do this until the rubbery feeling goes away. This is a fairly rolling run course, if I use my arms to power up the hills, I can use gravity to pick up speed going down them. Remind myself to stay light on my feet. Remind myself to breath. Smile. Take water at the turn around and thank the volunteers. This run is short so I can go a little harder. I'll hold my head up, cross the finish line, raise my arms in victory, and smile.

Post-Race: I will keep moving, I'll find my Sweetie, get some fluids, find some shade, and celebrate. Enjoy the camaraderie and revel in the glory for awhile before I load up the bike and pack up the gear. Remind myself I can nap if I want to when I get home. Remind myself it was fun.

I'll be back next week with The Race Report and some knitting to share.

Altered Vintage Postcards

2008-07-07T15:38:00.008-05:00

I've been thrifting a lot lately and some of my favorite finds have been vintage postcards. Mostly there from the 1950's and 1960's, and I've been lucky about finding ones that have never been used and that are pretty pristine.

Cleaning Up City Hall - Altered Vintage Postcard

I've been using them as backgrounds for collage elements. All of my collage bits of paper and ephemeral are also vintage and of the some era.

Swimming Beach - Altered Vintage Postcard

It's been a lot of fun, mostly tongue in check humor, and a touch of irony. After I alter the postcards I seal them with a protective acrylic finish, low gloss to preserve the vintage look. You can find these altered postcards in my Blue Valentine Etsy Shop. Oh, and there's lots more to come.

Highway 101 - Altered Vintage Postcard

Holy Crap! Long TIme No Post

2008-07-02T08:34:00.009-05:00

Pendants made from collaged vintage Domino

How does it happen? You log in to blog and realize it's been over a month since your last post. How it happens, at least in part, is two trips to Minneapolis to celebrate weddings and graduations. Tons of hours spent on the road and in the pool training for another triathlon. And lots and lots of life's little details like lawns to mow, plants to grow, and dogs to walk. None of it the stuff worthy of a blog post, and yet I just managed to include them.

There's also been time for crafting, although there never seems to be enough. It's the great unsolved puzzle in my life, and I'm sure in lots of my readers' lives: Where do you find the time to craft?

"Cleaning Up City Hall" - Altered Vintage Postcard

The work with paper has continued to involve lots of collage - right now the x-acto and glue are more fun than the press and ink, so I'll stay with it until I get the urge to print. It's a funny thing about me, I can't just stick with one thing - I can't just run so I bike and swim also, and viola it's the makings of a triathlon. Like wise I can't just print, I sometimes would rather collage or sew some bindings. I don't just knit, I also full my knitting, needle felt, and now I'm learn to weave (more on that in future post). The variety keeps me sane. I think... Either that or it makes me crazy. I guess that's the other unsolved puzzle in my life.

"Highway 101" - Altered Vintage Postcard

Back to the work with paper... I've been altering some vintage postcards that I found at my favorite thrift store. I've also been collaging on old game pieces, mostly vintage domino and old wooden nickels, also thrifted. I've been using them to make some really fun pendants. Some have been listed in my Etsy shop, and some will be listed soon.

I'll share some knitting news and the learning to weave in a future post soon. But right now I've left my bike on the porch so I can get in a ride after I write a blog post, and before I sit down at the loom... Crazy? Sane? And when will I walk the dogs?