Monday, September 08, 2008

Spirogyra

I've been forcing myself to work on nothing but the alpaca scarf, since I spontaneously bought yarn and pattern instead of working on another UFO or stash yarn. My brain, however, is screaming out to make socks, or a stole, or gloves or anything but the thing I am working on now. I'll be fine, but I'm finding the rationalizations and debate going on in my head amusing.

Seriously, a voice in my brain is positively screaming. I wonder if I should be concerned.

The very instant I'm done, I'd like to cast on for Spirogyra. Sandy, bless her heart, is making a pair of these for her teenage son's girlfriend. He asked his mother to knit something for his girlfriend. It's so sweet, and yet so self-absorbed, just like a teenage boy.

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In Fair Shares and food news (Fair Shares ingredients in parentheses)[other local products in brackets]:
  • Eggplant and tomato gratin (tomato, onion, thyme, eggplant, basil) served with turkey piccata--
imagine a mouth-watering photo here
--so sorry--
  • Peach salad (peaches, pea shoots) [mint from a feral patch in the alley, served with weiswurst from G&W]: marinate sliced peaches in olive oil, lemon juice, salt, black pepper, and a bit of cayenne. Toss with pea shoots, mint, and sliced prosciutto. Drizzle with marinade.
  • Salt-roasted trout (trout, garlic, thyme) with salad (tomato, shoots)--

  • Roasted squash soup (butternut squash, onion, thyme, honey) with Yorkshire popovers (eggs)--
  • Spoonbread (eggs, cheddar) served with (sliced peaches) [chives from our garden]--
  • Pizza with marinated tomatoes and cappicola (tomato, garlic, foccacia, goat cheese) [oregano from the garden]: Seriously, if I ran a bakery, I would be embarrassed to serve what Companion considers to be foccacia. It's soft, with no chewy crust, and is pale beyond belief. I had to come up with some way to salvage it and the pizza was the best I could do. Want some real local bread with a great chew? Pick up some lepinja from a local Bosnian bakery.
  • 4 comments:

    yoel said...

    I totally agree about the "focaccia." It was like wonder bread in a different shape. Have you had any luck cooking the pea shoots? It's a lot of pea shoot to eat raw, and they go bad so fast.

    That's a 7-letter Deborah, never a Deb said...

    I haven't cooked the peashoots--I decided to treat them like watercress--a spicy green to eat raw. I've put them on sandwiches and chopped them up as a salad base. We've only got about a handful left. As long as I chop them a bit, I don't feel toooo much like a rabbit.

    kathy said...

    Oh, the sounds of the cast on something new screams - I hear them so often, and a lot of times, I find it easier to just give in...

    Suzy Crancer said...

    I never know what I want to do most aFter reading some of your posts: eat or knit. So I just do both!