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I finished a second hat, this one a proper Moebius strip. I forgot to allow for the extra length that would be taken up by the twist, though, measuring only for the circumference of my head. It fits, but it's a bit tight. Hat 3 has already been started, with the same yarn (I have two skeins left after this one; perhaps they'll become hats of other shapes?).
Shabbat menu:
Theoretically there were also artichokes, but I never got around to them.
My January T-pass arrived, the first that is a CharlieTicket. It's boring white, not colored like the old passes, and I wonder how someone in a booth will be able to distinguish them easily if a passenger waves one quickly. There's also nowhere to sign it, so not even the remotest chance of it being returned if lost. (Not that I ever remembered to sign mine.)
The wisdom of small people:
[Conversation between adults about the end of the farmer's market for the year.]
Mother to child: Now that the farms are done for the year, where do the supermarkets get their vegetables?
Almost four year old: *ponders*
Almost four year old: Inside at Home Depot!
Me: *smothers laughter*
Idea from a Shabbat dinner a few weeks ago: a chocolate Tu B'Shvat seder! The four cups progressing from white to red wine, the chocolate progressing from white to very dark, the fruit of the different types (those with inedible rinds, those with inedible pits, and those that are wholly edible, also the seven species [with which Israel is praised, i.e. figs, dates, pomegranates, olives, grapes (or raisins), wheat, and barley), perhaps with some of them dipped in chocolate (or having chocolate fondues at the ready?).
Dinner for one earlier this week: pasta shells; one bunch of arugula chopped up and added to cook towards the end of the pasta cooking; one bunch of spinach chopped up and added to cook towards the end of the pasta cooking; black pepper; cheddar; spicy braided mozzarella; grana padano hard Italian cheese, rather like Parmesan; and, lacking any other milk, milk powder with a little water added. Other than wishing there were yet more greens, it was pretty good.
Shabbat menu:
- rolls (Bought. Theoretically sourdough, but they didn't taste at all sour to me. Good with salted butter anyway.)
- roasted potatoes (with onions, salt, olive oil)
- roasted sweet potatoes (with onions, salt, pepper, cayenne, olive oil. Can you tell I bought too many potatoes for latkes? :-)
- roasted salmon topped with wasabi sauce
- broccoli with ginger and garlic (perhaps too much garlic)
- ginger sandwich cookies (Newman brand. Very good, but I wonder what they'd be like with lemon filling.)
Theoretically there were also artichokes, but I never got around to them.
My January T-pass arrived, the first that is a CharlieTicket. It's boring white, not colored like the old passes, and I wonder how someone in a booth will be able to distinguish them easily if a passenger waves one quickly. There's also nowhere to sign it, so not even the remotest chance of it being returned if lost. (Not that I ever remembered to sign mine.)
The wisdom of small people:
[Conversation between adults about the end of the farmer's market for the year.]
Mother to child: Now that the farms are done for the year, where do the supermarkets get their vegetables?
Almost four year old: *ponders*
Almost four year old: Inside at Home Depot!
Me: *smothers laughter*
Idea from a Shabbat dinner a few weeks ago: a chocolate Tu B'Shvat seder! The four cups progressing from white to red wine, the chocolate progressing from white to very dark, the fruit of the different types (those with inedible rinds, those with inedible pits, and those that are wholly edible, also the seven species [with which Israel is praised, i.e. figs, dates, pomegranates, olives, grapes (or raisins), wheat, and barley), perhaps with some of them dipped in chocolate (or having chocolate fondues at the ready?).
Dinner for one earlier this week: pasta shells; one bunch of arugula chopped up and added to cook towards the end of the pasta cooking; one bunch of spinach chopped up and added to cook towards the end of the pasta cooking; black pepper; cheddar; spicy braided mozzarella; grana padano hard Italian cheese, rather like Parmesan; and, lacking any other milk, milk powder with a little water added. Other than wishing there were yet more greens, it was pretty good.