New Website Launched

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

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

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

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

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

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

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

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

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

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.