November 2010


Juggling each part of my life is a skill I’m learning quite well.  Fitting fiber into the daily circus is yet another challenge; but I would say it’s a necessary one. It provides me with satisfaction–making something beautiful hopefully, and it gives a focus beyond meals, children, and my day job.  Sometimes, the little projects keep things on an even keel.

I finished this little project last weekend.  It sat waiting for months and after my friend Annie got me back on track, I was able to finish it.

I’ve had a bag full of fiber in my closet for the longest time.  I finally grabbed three hanks and spun them individually before plying.  It was a combination of mohair, wool, and suri alpaca.  I thought I wanted to make socks, but the fabric was too dense.  Maybe a hat, but I’ll have to see.

I did manage to warp my loom a couple of weeks ago when I had two solid days to devote to it.  This week, I’ve carved out time to weave.  The fabric on the bottom is hand-spun as weft, the top half is the same yarn as the warp, creating more of a textural pattern.  I hope to use this fabric for a coat.

Finally, I am busy planning another weaving project.  One of my guilds is studying krokbragd.  So I’m trying to figure out the yarns for the project.  I often use my “Yarn Store in a Box” from Halcyon Yarns for planning because there are so many sample cards to work with.

So I may not be able to juggle like a circus clown, but I can juggle projects and other responsibilities like a pro– most of the time.  Until I drop the ball.

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I woke up to the first real frost of the season this morning.  While the lawns all had that beautiful sparkly crust, I had to sigh at the thought of things to come.  It was time to bring out the cozy scarves and gloves.

One thing I like about this season is a return to the  kitchen and some great fall cooking.  I joined an online group called “French Fridays with Dorie” which is cooking through the entire new cookbook of Dorie Greenspan.  Dorie is a classically trained chef and James Beard award winner who has just published “Around My French Table.”  It’s a masterwork and everything I’ve cooked has turned out beautifully.  She really embraces the art of writing with clear directions and plenty of personal insight.  It’s “old school” in an age of sloppy cooking on the Food Network. Dorie is the real thing.

Here are a couple of pictures of dishes I made using her great directions.

In addition to the Mustard Tart and Shepherd’s Pie (Hachis Parmentier), I’ve managed to put together a roast chicken to die for, apple cake, and gougeres (cheese puff appetizers).

I found that joining this club is a great way to sample all Dorie’s work.  The recipes are chosen according to season and availability of ingredients.  What fun I’ve had, and my family is pretty happy too.  Viva la Dorie!