Yarny goodness

Really this post borders on what is called yarn pron.

Look and admire. Or, if you're like me, sigh.

This is some Malabrigo Sock yarn. There has been much excitement in the knitting community about this yarn. Finally, it is here. The colors are gorgeous---they kettle dye their soft and cushy merino wool.









The story of these skeins:

Malabrigo yarn is Wendy's favorite yarn. (I like it a lot, but I am a Noro gal at core.) So when it came time to think of a visit gift, it was a no brainer. I had some thoughts of knitting her a pair of socks with the yarn.

Time was an issue and I quickly realized there wasn't enough time for me to knit her a perfect pair. I scanned some patterns but nothing begged to be knit up with the Mal and nothing screamed "Wendy". (Bear in mind, I am a super novice sock knitter!)

But, there was a secondary glitch. I spent a long time fondling the skeins and ruminating over which one to give her. There were many fine candidates. In the end there were two, and I chose one.

It was beautiful, but I had some niggling doubts about whether I had picked the right one. A week later, I hit upon a solution to quell the pondering. I bought the other skein and decided to bring them both to Florida. I would let Wendy select one and I would keep the other.

We had talked about knitting socks together during my visit. I don't know if we will. We both have holiday/gift knitting on the needles. But, we'll have the yarn if the mood strikes.

By the time this post is uploaded, the yarn lovelies will be in the hands of the right knitters. Ah, bliss. (It doesn't take much :-)

Full in so many ways

Holiday picture potential...






We were waiting for Ellie and her parents to come down to the playground for some extended family shots for my parents' holiday photo. I have been toying with the idea of doing a picture of the four of us, as opposed to the usual two, for our photo, so I had Sandy take some shots.

The salad. Toasted pecans and dried, sweetened cranberries adding the festive touch.

There was much movie making going on today.


My parents.

My cousin, Momoko, a student at F.I.T.

My sister and brother (-in-law), our gracious and generous hosts.

I hope your day/Thanksgiving was peaceful and happy. We're off to FL tomorrow for 10 days. I am not sure what my computer access will be. I have one post scheduled to drop on Saturday, but other than that it may be quiet on this front till we return the evening of December 8.

Did I just say December? Time sure marches on...

Overheard

...as Princess Leia gave Luke a peck on the cheek wishing him well in battle and Luke looked after her in awe and a bit of puppy love (because *spoiler alert* he doesn't know yet that they are brother and sister.)

Sag: Girls are all about kissing and I like that.

Gem: You are all about kissing and I don't like that. (Sag has been torturing Gem lately by trying to kiss him...)

Family and food

That's what Thanksgiving is about for me. Family by blood and family by choice. And really good food. Old favorites and new kids on the block.

I dragged the kids away from a Star Wars dvd this morning to help with peeling off the outer layers of the Brussels sprouts. Gem thought they smelled "nasty" by the end.

Cap's GFCF apple pie. A holiday tradition. We always think of Erica, whose mom's crust recipe we still enjoy in an adapted form.

GFCF corn bread.

I tried a new recipe. It tastes so good it's taking a bit of will power not to devour it now. The three dips are done, as are the GFCF mashed potatoes. I'll make my salad just before we eat. Time to do some qi gong, bathe the kids, eat some breakfast, and head over to Queens!

Happy day everyone.

Caramelized Maple Brussels Sprouts. (Mine didn't caramelize...oh well.)

1 1/2 lbs. Brussels sprouts
3 Tbs. canola oil (I used safflower.)
sea salt and pepper to taste
5 Tbs. butter cut into pieces and softened (I used vegan soy butter.)
1 Tbs. brown sugar
2 Tbs. maple syrup
2 Tbs. cider vinegar

(I'm an "eyeballer" and often don't use standard measuring tools when cooking. This may be why my dish didn't caramelize. But, it's also why I think so many enjoy my cooking. I ain't afraid to use fat, salt, and other seasonings and condiments.)

Trim ends of Brussels sprouts and remove outer leaves. Slice through the core to make 4 or 5 slices per sprout. In a large, non-stick skillet, heat oil over high heat (I used our trusty cast iron skillet.)

When oil is hot, add sprouts and season with salt and pepper. Stir fry until beginning to brown, about 3-5 minutes.

Add butter, brown sugar and syrup and stir fry over moderately high heat until sprouts are crisp-tender and sauce is caramelized, about 5-7 minutes.

Stir in cider vinegar to taste.

Serve immediately. (I'll be reheating mine at my sister's in a few hours.)

Seasonal convergence

The arrival of Mummu's advent calendar and Sag making his thank you cards. This is how we roll the week of Thanksgiving.

Eek

So far I've only managed to do one thing off my list:

• check the weather in St. Pete...and I did that last night!

I have clipped Sag's fingernails, put away the laundry, done some qi gong, fed us breakfast, e-mailed our neighbors of our impending absence, and begun my packing lists...and e-mailed Wendy with some follow up questions re: activities and food (always an obstinate and stout presence in any away-from-home planning).

Vinny taught me a great stretch to keep my shoulders and neck from building up too much tension. I'm going to keep doing that and continue on my way...

Put one foot in front of the other

Tomorrow:

• update $ ledger - it's been about a week

• thank you cards? (Sag's thank you cards inevitably end up going out sometime in December because of the turkey holiday.)

• make olivada (olive dip)

• make spinach dip

• make hot artichoke dip (an old fave which resurfaces after many years of sleep)

• choose a Brussels sprouts recipe

• check the weather in St. Pete and start packing

• (oh how I would love to) work on some gift/holiday knitting

• Pops' birthday present: Cap

• make a flip book with Sag

• do something solo with Gem

• co-op dinner

• listen to Matt Pond PA's new free EP (download it from here)

Life's little moments

Vinny rocks.

I can take care of your liver, you just keep taking care of yourself the way you do, he said. (And he does take care of it, every time.)

I try not to pin excess hope and expectation on my visits when, like today, I was feeling it particularly fiercely. Pains, heaviness, fatigue, etc.

Let go, let go, becomes my mantra, and now I know that I don't even have to worry. Because he is a healer.

Came home to Cap who fills me with love. The boys who fill me with wonder.

Resume odds and ends and find myself at the computer. Then this. I love the way he writes.

I'm the one

...still impulse buying.

I have been much better. But, I was in one of my local yarn stores today for needles I need for a special gift. And this beauty was to be had for 20% off. So I went for it. I've long admired the colors of Colinette Jitterbug. Made in Wales, 100% merino wool.

Angora

Look what's peeking out of one of my knitting bags (bag by Julie)...

My first angora project. Interesting how the yarn changes color as it catches light differently.

This work in progress is another coy one. The angora is so soft. Lovely and smooth to work with. Only tickling my nose a little bit with its fluffs.

Birthday loot

Photo giveaway

A gorgeous picture, n'est-ce pas? I like it.

A blogger I read, Sally Parrott Ashbrook, is having a photo giveaway as a way to raise awareness of her new photography venture. Go check out her blog here. The giveaway involves her and her husband, who is the photographer of the photo above.

Seven scarf

He was absorbed in putting the finishing touches on his new Naboo Star Fighter (thanks Sandy and Mike :-) I was absorbed in getting my pictures. These are the results.

Yarn: Berroco Comfort in Sanibel Island, worsted, 50% nylon 50% acrylic (100% washable :-)
Needles: US size 8
Pattern: Moss Rib Stitch

Kazoku

kazoku=family (in Japanese)

We feasted on take-out from Mr. Dino's (Sag's favorite pizza place), a homemade salad (mixed herbs and greens, English cuke, tomato, toasted pecans, raisins and one of Sandy's tossed off, delicious vinaigrettes), and a cheesecake from a local diner.

Ellie and Baxter roamed about, Cap and I scurried back and forth serving, savoring and stacking, we all hung out and basked as the skies darkened and Sag's birthday weekend came to an end.