I finally finished what we’re jokingly calling “the world’s most expensive afghan”. The yarn is beautiful, hand made locally by ontheround. I actually met up with Rachel once to pick up a little extra yarn, we chatted for quite a while.
I blocked it last week and called it officially finished! In case you’re interested in a tutorial on the pattern I used, head on over to Soulstrikke.
I wasn’t a big fan of the edging she used, so I invented my own, essentially continuing the pattern from the squares.
Overall I love the afghan, it’s warm and cozy and oh so bright. I just ordered new furniture for the living room and two of the chairs are upholstered in indigo denim, this afghan will be PERFECT on them. As you can see Dexter has claimed it as his own, perhaps I’ll start calling it “The world’s most expensive cat bed”. I’ve moved on to finished up a cowl, starting a lacy alpaca scarf, and there’s a new afghan in the works. These cold winter evenings have me realizing that I need a stack of afghans in the living room to snuggle under. Of course there are thousands of other projects I’d love to make, head on over to my crochet pinboard to see what I’ve collected.
Have you finished up any projects recently?Filed under Around the House | Comment (0)
A few weeks ago I ordered another box of avocados from Freckleman Farm. It’s a small farm, they only have 16 avocado trees. The variety is ‘Fuerte’ and they’re FANTASTIC!!!!!
I was really amazed at the quality of fruit. They were perfectly ripe and flavorful about 5 days after I received my box. They stayed fresh in my cool pantry for a week and a half. After eating them fresh on salads for the past 10 days, I decided it was time to freeze the rest of them so they wouldn’t go bad.
So I whipped them up with lime zest and juice (1/2 lime per avocado). Into small jars they went and I’ll enjoy the guacamole when I during the seasons when I can’t get fresh avocados.
I’m ordering another big box of these avocados because they’re so good. It’s difficult to find good avocados at the local stores around here, it seems they’re always bruised up and they go bad so quickly. It’s so nice to live in a time when you can order directly from small farms and get great produce!
Do you like avocados? What’s your favorite way to eat them?Filed under Going Local | Comments (12)
No doubt you’ve heard on the news about the impending blizzard. One of the great things about living simply and maintaining a pantry is that you are always prepared for big weather events like this one. I keep a stockpile of grain for the birds, freezers full of meat for us along with the dogs and cats. There’s also a pantry full of dry goods to keep us fed.
I spent the day yesterday battening down the hatches around here. A large load of grain was purchased and moved to the back porch, shavings for coop bedding is also stockpiled in case the birds have to stay cooped up for a while. Water jugs are filled in preparation for possibly losing power. Here’s hoping we are prepared and don’t need it – keep your fingers crossed with us! Stay tuned for photos, or if you don’t hear from me, we’re out of power and/or internet.
Are you forecasted to get any crazy weather from this big storm?Filed under Weather | Comments (7)
My dad was recently in Thailand for two weeks and when he asked me if I’d like him to bring something back for me I immediately said “RED CURRY”! I love.love.love red curry, it’s one of my favorite flavors.
He got me tons of it in a few different flavors. As you can imagine, I’m ridiculously excited to try it. In fact I may to drive to the lobster pound to get a few pounds of clams just to try it. Clams with red curry is one of my favorites! Here is a great recipe if you’re interested. I’m interested to see how this curry is different from the curry I’m used to buying here in the US, no doubt it’s going to be AMAZING, and hopefully a lot hotter than the curry I get here.
What’s your favorite ethnic spice?Filed under Around the House, Cooking | Comments (2)
I finally got all the bacon in the freezer this week. It certainly is a lot of work to cure and smoke so much bacon. I figured we ended up with around 40 pounds of bacon per pig. I smoked it in two batches using clippings from our apple tree out front. I used the recipe from The River Cottage Meat Book because it was our favorite last year.
This year our pigs were a different breed. Mary breeds for specific characteristics in the meat and you can really tell. She did a great job. Our bacon was much meatier than it was last year. Looks like we won’t be running out of bacon any time soon! One of my favorite ways to enjoy bacon is on a salad, with avocados and eggs – mmmm.
What’s your favorite thing to enjoy with bacon: eggs, pancakes, french toast, burgers?Filed under Feathered & Furred, Going Local | Comments (8)