Category Archives: Recreation

Still Here

I’ve been on a reading binge. In the past 13 days I have read 1600 pages. The second novel I just finished yesterday was The Mists of Avalon. In between reading sessions I’ve unpacked my books and finished unpacking the office. The guest room is almost totally clear of boxes, and lots of items were stored in the attic with the help of our friends.

I haven’t had much to say, and again, being immersed in these epic stories has taken me into another realm than the Internet. I’m a little dazed; it’s like coming out of a dark movie theater matinee into broad daylight. I’m adjusting, and I have a massive headache at the moment. Too much brain work lately.

Small Doses

Recently Husband and I saw Children of Men. It’s a brilliant movie, both depressing as hell but with a glimmer of hope. For me, the grimness outweighed the glimmer. Toward the end of the movie during a scene of momentary calm saturated with hope and wonder, I lost control and broke down into loud sobs — uncontrollable boo-hoo sobs. Fortunately for my ego (embarrassed) the peace ended and loud gunfire broke out in the scene, so my sounds were drowned by that. If you are feeling emotionally fragile about the state of the world, or if you are contemplating parenthood (particularly motherhood), I would recommend you avoid seeing this movie. A friend of mine said the same of Pan’s Labyrinth, which she was was brilliant and imaginative but also tragic.

Now on that cheerful note, I ought to get started on unpacking boxes in the office. Have you seen either movie and if so, what impact did it have on you intellectually and/or emotionally?

Loving Family Dynamics

Angelina Jolie speaks about her motherly feelings toward her adopted and biological children.

I think I feel so much more for Madd and Zee because they’re survivors, they came through so much. Shiloh seemed so privileged from the moment she was born. I have less inclination to feel for her…I met my other kids when they were six months old, they came with a personality. A newborn really is this…Yes, a blob! But now she’s starting to have a personality…I’m conscious that I have to make sure I don’t ignore her needs, just because I think the others are more vulnerable.

I wonder how many years of therapy Shiloh will need? Let’s hope the Queen decides against having more biological children.

Soft And Rich

burgundy scarf

Four 100-yard balls of Classic Elite Waterlily extra fine merino wool, colorway 1927, lot 6209, on size 9 needles

This will be a gift. I didn’t enjoy the yarn as much as I would like, because it split so easily. However, the color variation gave it depth and the stitch texture is great. I’m pleased with the overall result.

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Update: the lower right corner of the scarf looks a little faded. That’s really a dash of sunshine!

Blogging By Mail

blogging by mail christmas/holiday 2006

Yesterday Christmas Part 2 arrived. (See this post for Part One if you missed it.) My Blogging By Mail package came! Gili sent me a passel of goodies for my sweet tooth, with some New York City coffee to complement them. I look foward to savoring the Chocobillys chocolate chunk cookies with a strong cup of Mud (the Hippie Blend, natch). I’ll nibble the Art Bar and Endangered Species chocolate while wearing my wild pink eyelash yarn boa. And then I’ll eat the dried fruit to expiate my sins. šŸ˜‰

Thank you so much, Gili! May your holidays be full of joy.

German Potato Salad

This is savory and served warm. Incredibly good.

2 lbs. red new potatoes
olive oil
caraway seeds
dill weed
2 bundles of green onions
1/2 stick butter
3 Tbsp flour
1 can of beef or chicken broth
3 Tbsp white vinegar
2 Tbsp spicy German style mustard
small jar of apricot preserves
salt and coarse ground pepper
1 lb. of crisp lean bacon

Fry bacon, cool, and crumble. Set aside.

Select good, firm small new potatoes. Boil until tender yet still a little firm. Slice with the skins left on. Sprinkle with oil, caraway seeds, and dill weed. Add chopped green onions (use the bulb too) and set aside.

Melt the butter and 2 Tbsp of olive oil in a skillet. Add 2 Tbsp of flour and stire. Add broth slowly & whisk until mixture thickens into a thin cream sauce. If it thickens too much, add water to thin down the sauce. Add vinegar, mustard, and preserves. Salt and pepper to sates. Pour small amounts of the hot thin cream sauce to coat the potatoes (there will be sauce left over — too much will make them mushy). Sprinkle bacon on top and serve hot. If not serving immediately, keep warm in a 150 degree oven. Add some of the remaining sauce if the salad dries out.

Makes 12 servings. Weight Watcher points per serving: 6

Whole Wheat Baguette

This recipe made two lovely baguettes. I got it from a Fleischmann’s RapidRise Yeast packet.

2.5 cups all-purpose flour
2.25 cups whole wheat flour
1 envelope Fleischmann’s RapidRise Yeast
2 tsp sugar
2 tsp salt
1.25 cups water
1/2 cup milk
2 Tbsp butter or shortening

Combine flours in a large mixing bowl. Reserve 1 cup; set aside. Add undissolved yeast, sugar, and salt to flour in mixing bowl; mix well.

Heat water, milk and shortening to 120F to 130F. Add warm liquids to dry mixture; mix well until well blended. Gradually add enough reserved flour to form a soft ball of dough. Turn dough onto floured surface.

Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic. Cover; let rest 10 minutes.

Divide dough in half. Roll each half to a 16 x 10 inch rectangle. Roll up length-wise, as for a jelly roll. Grease baking sheets; place each loaf on a baking sheet. Slash top of loaves diagonally about 1/4-inch deep and 2 inches apart. Cover; let rise until doubled, about 30-40 minutes.

Preheat oven to 400F. Brush loaves with cold water. Bake for 15 minutes. Brush again with cold Bake for 10 minutes more, or until golden brown. Cool on wire racks.

Behind?

My husband is the elf for my brother this year (we each select one sibling to give to). However, he’s insanely busy, as is my brother; my brother doesn’t have time to think about what he wants and my husband can’t go shopping. So, I’m making a knit object for my brother. I’m the helper elf (basically I manage all gifting in our relationship, except for his gifts to me). But I realized today just how much I need to get going for it to be ready by Christmas. And we’re heading out in ten days; I’d like to have it finished by then.

I will not get sucked into seasonal stress, I will not get sucked into seasonal stress, I will not get sucked into seasonal stress, etc.

Ornamentation

I started with Sculpey clay, a rolling pin, and cookie cutters.

ornaments stage 1

Then I painted them on both sides. I’m glad I did, because they baked a little too hard on the side that had contact with the cookie sheet. It took several days to do this process because acrylic paint takes awhile to dry. Each piece has two coats of paint and one coat of translucent gold or silver paint (except for the candy canes which are simply white).

ornaments stage 2

Today I added embellishments to both sides and painted the candy canes. Now they just need time for the glue to set.

ornaments stage 3

Voila! Christmas presents!

Even More Beautiful Than The Photo

I would not normally have chosen this colorway. I had a yarn emergency (showed up for social knitting at Purlescence having forgotten my supplies). From first glance it looked boring. As I knit it up, however, it worked into a lovely, subtle array of earthy shades of brown, green, and purple. It will be a gift for someone cherished.

nutmeg scarf

2 skeins (120 meters each) of Colinette Cadenza 100% DK merino wool, colorway Castagna (Nutmeg); size 6 needles; the Yarn Harlot stitch

Mmmm

broccoli quiche

I made broccoli quiche tonight because it was so cold out. The trick with quiche, Iā€™ve learned, is to use real cream, or at least half-and-half. It makes a custard that holds up well. It looked so darn good when I took it out of the oven that I took a photo of it. The crust is homemade as well.

Want the recipe? It’s from the new edition of the Joy of Cooking, pg. 140.

Preheat oven to 375F.
Prepare a 9-inch pie crust

1/2 onion, chopped
1 clove garlic, minced
1 Tbsp. olive oil
2/3 cup broccoli florets
3/4 cup of grated cheddar cheese
3 large eggs, lightly beaten
1.5 cups of half & half or heavy cream
1/2 tsp salt
1/4 tsp ground black pepper
pinch of freshly grated or ground nutmeg

Saut&eacute the onion and garlic in olive oil until soft. Blanch and drain broccoli florets. (I used fresh and microwaved them in a closed container for 3 minutes.) Line the pie shell with the onions and garlic and add the broccoli; top with the grated cheese. In a bowl combine the remaining ingredients and whisk until mixed. Pour over the contents of the pie pan. Bake for 25-35 minutes until the filling is browned and set.