It has been a while since I have blogged, so to catch up with what I have been doing:
Knitting – I made a wool scarf using a Paton’s light and medium tan (two strands twisted together) and sent it to my son. Then I started trying to knit some socks. Trying is the operative word here, I knit three swatches trying to find the right needle size, well twice was the same needle, just a skinnier swatch, I cast on way to many the first time, still not happy and need to get skinnier needles. So that got set aside for a bit. Then I started a shawl for me, using a variegated black Lion Brand Homespun. So far I have one skein (of four) knit up, and I am getting bored with it. But committed to finishing it too. I have looked for a different pattern to use for the next one, one that will teach me something. So far, this one has taught me how to purl faster. That is a good thing too. The current one is stockinette with a garter stitch border, boring, but it will be useful when done. Since the other patterns also use US size 13 needles, need to finish this one or get more needles to start a new one. And I want to bring this one on the cruise, so want to get it done. So there you go.
Sewing – been making more SBS blocks, have four done this month, although one of them needs to be unstitched a bit, and then redone so I am happy with it. I got 11 or 12 done in January, so have 85 or 86 done right now. Getting there.
Dear Jane has been marked. Still not totally happy with that last corner, but it will do for now while I stitch the triangles.
Cooking – I have a ton (OK, not a ton, but a lot!) of apples from the farm share which I need to process.
I have not been cooking as much as I should, but did last night, and actually cooked Kale where I liked it. Mostly I boiled it for a long time (between 10 and 20 minutes), let the water come to a boil then added the leaves without the stems to the water and let it cook while I prepared the meat. Pan fried pork tenderloin cut 3/8” thick and sprinkled with lemon seasoning in olive oil, removed to a pan, added more oil and a bit of butter to sauté a few sliced mushrooms, then added 1 T water, 1 T Worcestershire sauce, 2 T Jack Daniel’s Old #7 mustard, and the juice of one lemon, let it reduce a bit, added the cooked Kale and the browned pork slices, let everything get warmed back up and serve. I served it with brown rice.