eruthros: closeup on apples, text "fruit porn" (fruit porn - apples)
[personal profile] eruthros
1. Soup!

We made some excellent soup based on this ribollita recipe, and it turned out really nom! And also successful at its main purpose, which was getting rid of the ridiculous pounds of vegetables in the fridge - [personal profile] thingswithwings has renamed it "I live in the Northeast and I have a winter CSA soup." We didn't make the exact recipe - I doubled the beans-and-stock ingredients, and then T'wings chopped up, like, eight pounds of potatoes, and she put in the whole cabbage because seriously the point of this exercise was getting rid of vegetables, like we were going to put in a quarter of a cabbage and call it done. And we didn't reboil it all at once with the bread in it, because we expect it to last all week and then be frozen, so we're doing that bowl by bowl.

In the end, we had enough soup to fill our eleven-quart pot to about a quarter inch from the top. It is a lot of soup, like, I can't lift the pot and a lot of it will likely end up in the freezer. It's good that it turned out to be a great soup.

2. Pie!

T'wings made me strawberry-rhubarb pie for my birthday! Back when I lived in Northern California, my birthday was sometimes, in warm years, right at the beginning of spring produce - the tiniest of rhubarb spears and strawberries - and so I often used to have rhubarb pie for my birthday. And even though we were supposed to have five inches of snow a couple days after my birthday, I had strawberry-rhubarb pie, because last spring I chopped up a bunch of rhubarb and froze it. How awesome is that? It's like a burst of summer in the middle of winter.

Anyway the pie recipe we've been using is this lattice-topped strawberry-rhubarb pie; we double the dry ingredients in the filling and put in about 1.5 times as much fruit, depending on how the quantities of rhubarb work out. But we don't use that crust recipe - T'wings always makes the pastry dough, using her grandma's recipe, which I think she's posted somewhere but I can't find right now.

Anyway, the point is, it was super tasty. But now we're out of rhubarb! I have to wait for rhubarb to actually, like, be in season to have another slice of this pie. SADNESS.

3. Knitting, which today does not get an exclamation mark.

So I looked for a beret pattern to knit for my mom, and decided on the Lupo Beret, and I read the pattern and did a gauge swatch and etc, and everything looked good, and I have been knitting away in seed stitch.

Only I just got to the decreases, and ... wait ... it suddenly stops being seed stitch. The directions keep acting like it's seed stitch, but listen, you can't do a two-stitch decrease and a one-stitch increase without fucking up your seed stitch. And this pattern has a two-stitch decrease alternating with a one-stitch decrease every other row - so the seed stitch will stack every other row. Now I'm staring at pictures of the pattern and trying to decide if this is on purpose, or if I should be modifying the pattern a lot.

This is what I get for reading over the pattern without thinking about it.

Date: 2011-04-06 05:17 am (UTC)
thingswithwings: dear teevee: I want to crawl inside you (a dude crawls inside a tv) (Default)
From: [personal profile] thingswithwings
Megan's Grandma's Pastry Dough (aka Never Fail Pastry):

1/2 lb lard (I use proper baking lard, like, made from pig fat, so long as I am sure about the dietary preferences of the people to whom I am serving it. But vegan vegetable shortening works fine too).
1/4 cup margarine (any kind - baking margarine, the kind for spreading on toast, whatever)
3 cups flour (whole wheat, white, or spelt - pastry flour is the best, or all purpose is fine. I've never made it with bread flour).
1 tsp salt
1/2 cup cold water

Cream lard and margarine together. Add flour and salt and mix till crumbly. Add water and mix again (use your hands, or someone else's hands). It will have a cookie-dough like consistency. Wrap in wax paper and put in the fridge overnight (or for at least three hours if you're in a hurry). This makes enough for the top and bottom of a pie, or for two pie bottoms if you're making, like, pumpkin. When you take it out of the fridge, be sure to give it a little time to warm up a bit before attempting to roll it, and it will roll beautifully and effortlessly. If you are impatient like I am, you will end up CURSING IT. You can totally leave it in the fridge for, like, a week or whatever, until you get around to actually making the pie.

Can also be used to make tarts (I just put the pastry into muffin tins to make shells) and savoury pies (chicken pot pie: om nom nom).

Date: 2011-04-06 09:18 am (UTC)
vi: (brightshines)
From: [personal profile] vi
Oh wow, thank you for the first recipe particularly! I do happen to have some kale and cannelini beans, so I might try and alter it a little so I can make a pasta sauce/broth out of it. And strawberry + rhubarb sounds like a heavenly, tangy combination for pie!

Boo to unclear knitting patterns! Hate it when that happens. D:

Date: 2011-04-08 10:28 pm (UTC)
geeksdoitbetter: (Default)
From: [personal profile] geeksdoitbetter
oh noes!

pesky seed stitch

is there a way to just, uh, pretend? sort of, no matter what, knit the purls and vice versa?

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eruthros: Delenn from Babylon 5 with a startled expression and the text "omg!" (Default)
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