Knitting and baking

The MKAL was released two days ago and I started it, finished chart one (she released four for the first round), then ripped it all out.

Why?  I got into a groove and started knitting the pattern for the other shawl I’m finishing up.   …I think that means I need to finish it before merrily starting the other again and having another epic brain fart.

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I have 24 rows across two charts left still because I knit slower than molasses in winter.  You can see the lacy edge is starting to take shape, though!  I’m really excited about finishing this one up!

I really love the alpaca yarn from just working with it briefly yesterday.  It’s super soft and fuzzy (which will probably drive me nuts before this is all over).

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I had to spend my knitting time on Friday coloring in the MKAL charts.  D’oh.  I only have a black and white printer and, of course, it’s a color pattern.  I mark all over my knitting patterns so just reading it on my screen will never do.

…and, sadly, those gorgeous topaz beads…there aren’t enough for the project.  I talked to the company I got them from and the importers no longer sell them either…the lady said they were trying to get some from another Japanese brand in a similar color but I decided it was safer to swap up the colors a bit.  My other tube of red beads is on backorder and they said they’ll ship out some dark topaz ones for me at the same time.  I hope they match the really bizarre shades that make up my yarn.

Sunday is the day I make up food for the week for the hubs.  I think this week was a home run.  I stole this from his facebook page because it made me guffaw when I read it:

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I wish he was as enthusiastic about me as he is about the food I make.  XD

He posts a lot of the food I make because, apparently, people at work come to see him the next day to investigate the food.  He really loves attention from semi-random people and eating, so he gets a two-for-one deal.

…and that’s leading to a rant.

The ONE thing the drives me nuts about hubs posting food is we have one friend who always asks for the recipe.  If I used a recipe, I’ll gladly share it…but that’s rarely the case.  Most of our food is cooking what we have on hand and making a “mess” out of it.

Backstory: my Grandmother unleashed me into the world of cooking because I would go to her house and literally make a mess in her kitchen.  Whatever I could combine I would.  I would look for things that tasted weirdly good together and found a lot of things that just don’t work.  My sister (and sometimes cousins) would be my tasters….there’s no way my sister would’ve came back for more if I was always putting together gross stuff.  On that same note,  hubs (stupidly) challenged me to make him puke with a dish years ago and I succeeded with just three ingredients: horseradish, orange juice, and peanut butter…it even smells revolting enough to make you gag.  I’m fairly comfortable with figuring out how flavors work and we make a lot of fridge-clearing messes here.  🙂

So when this friend asks, I have to sit and think about how on earth to explain it to her in a way that she could reproduce.  I’m one of those crazy people that LOVES to cook.  I live in bagel central and I’m here at home making my own.  It’s insane but I really do enjoy every bit of it, so I don’t shy away from more complicated ideas.

…and then it’s made harder because we have some downright amazing grocery options.  I mean, I go to a real butcher where I can get things like silkie chicken and pork blood!   (Don’t question pork blood until you’ve had black pudding, I love that stuff…never made it, but love it.)  I cook with a lot of things that simply aren’t available where she lives.  I’d know, I lived there for 21 years.  When my mom visits, she brings an empty cooler so she can take all kinds of goodies and ingredients back with her.  It’s a food wasteland there.

Plus, let’s be honest, this friend is never, ever going to make anything I post.

Why do I say that?  A bit of a throwback:  I introduced her family to sushi a decade ago after I’d already moved away.  Her daughter wanted to try it, there was nowhere anywhere nearby that made it, and I adore the kid — she’s the sweetest creature to ever grace the earth — so I stopped at a huge world market several hours away and got the stuff to make a small assortment of sushi.  Just to make sure they’d have something to eat if they didn’t like the food (which they did, the kid even asked if she could keep the leftover eel for her lunch the next day), I also conspired with the little to show her how to make a really simple sweet and sour chicken.  She wanted to surprise our moms with a full dinner when they came back from their night out…didn’t I say she was the sweetest kid ever?

When we turned on the eye of the stove to start the chicken, the entire house flooded with a disgusting, acrid, black smoke.  It was so bad we had to throw open the windows in the middle of winter and leave the house.  Her mom had melted a plastic bowl onto the burner MONTHS ago and never cleaned it up…that’s how rarely she cooked.

Soooo fairly confident that the friend that always asks for recipes, thus making me rack my brain to come up with ingredients and substitutions and ways to simplify things, will never make a bloomin’ thing.  Is it wrong that it bugs the snot out of me when she asks?

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