December 2011
1 post
I have a new Tumblr now. I will post in it more often than I have been in this one, at least for a while, and it will be about things other than food, knitting, and my cat. (It will sometimes also still be about those things.)
October 2011
1 post
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bakingclub:
Hey, I made some cookies.
I’ve actually been doing a lot of the things I tend to post about lately, just… not posting about them. Coming in the near future: more cookies, a skirt, some embroidery, a sweater (once I block it).
This isn’t a blog about my personal life, but for the sake of clarity I should mention that I moved at the end of August and am now...
September 2011
1 post
July 2011
1 post
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June 2011
3 posts
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May 2011
6 posts
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Theory
My lace knitting might progress a lot faster if I didn’t stop every 30 seconds to admire it.
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April 2011
5 posts
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Spring dinner party tonight!
hummus trio (regular, edamame, beet) with raw veggies & toasted pita
sugar & spice candied almonds
sparkling wine with lightly sweetened fresh lemon & grapefruit juices
creamed swiss chard & spring onions with pasta
roasted asparagus with warm goat cheese
simple salad with orange balsamic vinaigrette
lightly lemon cake with lemon curd & swiss meringue buttercream
...
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March 2011
4 posts
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After all, pioneer crafts foster a pioneer spirit. The appeal of the quiet,...
– Susan Miller Cavitch, The Soapmaker’s Companion
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February 2011
7 posts
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PS Caitlin my long term affair with your macaroni & cheese recipe reached...
– an email from my friend Jim that totally made my day
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January 2011
12 posts
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Let's talk about mawata!
When I posted a picture from my mawata class on Friday, Sara asked: “what are you making? that does not look like knittable material to my poor inexperienced eyes!”
This is the story of a silkworm: it is born, it eats a huge amount of mulberries, and it spins a cocoon around itself. Then, assuming for our purposes that it lives in a silk-making factory, its cocoon is baked or boiled,...
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December 2010
4 posts
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November 2010
2 posts
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October 2010
3 posts
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I'm so lucky.
Bryan made me the BEST dinner tonight. He cooked sous-vide filet mignon (using a cooler) — the most perfect steak I’ve ever had — along with brussels sprouts braised in Oktoberfest beer and Joël Robuchon’s pommes purée. We paired the meal with a good IPA.
I should’ve taken a picture, but I was too excited to eat! This sous-vide method has obvious limitations, but...
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