Tuesday, August 30, 2011

Busy August

I'm going to start this post off showcasing my latest knit.  That's right, I DO knit.  I know you guys probably forgot (because I kind of did too).  But now that I have "more free time" on my hands, being as self employed as I am, I'm trying to get back into some of my loved, lost and nearly forgotten hobbies.  No surprise, but knitting is of top priority,  followed directly by canning, which I will discuss in further detail later on.
For now, let's talk Tam:


I found this hat on Ravelry when I was looking for something simple and cozy to knit up for Fall.  It's a great pattern.   Easy enough to follow while distracted by bad rom-coms,  but interesting enough that you won't fall asleep with your needles up your nose.  It knit up super fast, which is generally what I aim for these days (I'm lazy).   I grabbed some stash Malabrigo and a self striping yarn of similar weight and pulled out my size 7 circulars.  Next thing you know, I have a brand new Tam that could carry all my dreadlocks, if I had any (which I NEVER ever would. ever.).  It does have the perfect amount of slouch, though.  Not too many and not too few...slouches.


It's pretty!

I'm not sure what my next project will be, I have a terribly long queue.  I'm also in the middle of something else that I can't bring myself to work on.  I just want it finished.  Now.  OR next year.


But here's what else happened:  I got excited about canning again! Weee!  I popped the lid off my jar of inhibitions, and now I'm an ever-flowing river of jam-y goodness.  I've completed 2 recipes in the last couple weeks.  Here they are:


Uh-huh.  You read that right.  Did it make you go "Mmmmm!"  It should have, because that's what it is. It's just so Mmmmmm.  

It's tangy,  and kinda lemon curd-y, but with the sweet comfort of rhubarb and a hint of fragrant rosemary.  Not too overpowering on Miss Rosemary's end, just a delightful aftertaste. 
Here's another reason to make it.  It takes mere minutes.  Almost no commitment necessary.  


I've been following the Food in Jars blog for a few years now and every time a new post goes up, my eyes widen with want and longing.  I feel the saliva increase between my molars and I begin to imagine those jars of delectables awaiting me in my basement, floor to ceiling.  But because of general slothfulness and a tiny fear of failure, I've never made any of the recipes until now.  And I'm hooked.  There's no turning back now!  Giddy-up!  
Here's another winner:

I wanted to capture summer in a jar, and aside from berries, what better represents the sunny season than plump, juicy peaches?  Cracking open a jar of this goodness in the middle of winter and breathing it all in will make everything worth it.  Worth what, you ask?  Oh, just a trip out here:
This is Sauvie Island, just outside of Portland.  Isn't it beautiful?  We caught it at just the right moment, with the grey clouds moving in over the sun-soaked fields.  We picked our peaches from trees, snacked on berries and got out before the rain rolled in.  
When I got home with my bounty I started to cook down the stone fruit over the stove.  My favorite part about this recipe is that once you have your peach/apricot puree ready to go, you just toss it all in the crockpot and let it do it's thing.  No need to stand around waiting to watch paint dry.  I just put on a timer and went to bed.  10 hours later I had butter.  A delicious, thick, fragrant concentration of summer.  Spread it on a biscuit with a huge tab of butter.  You might have heart failure (in a good way).

Okay, so I've decided to cut this post in half.  I could see your eyes glazing over like I was about to bore you to tears. I'd like to save some of that for next time.  You're welcome.

Gonna leave you with this sunny cuteness:  
Jenny O--Well Ok Honey

6 comments:

  1. I was shocked when I saw your project on Ravelry. I did a double take! Congrats on getting back to knitting. Oh canning! How I long to make some jam. Yours look delicious.

    ReplyDelete
  2. Sweet hat - won't be long before you'll be glad to have it on. And glad to have those lovely jars in the basement.

    ReplyDelete
  3. I love that song almost as much as I adore your new hat! Hooray for long-lost loves. Also, I have rhubarb and raspberries in my fridge right now, so I guess I'd better get to canning.

    ReplyDelete
  4. The more I eat this Rhubarb Jam the more i LOVE IT! I ate it tonight on a sliced baguette with a sharp cheese. Delish!

    ReplyDelete
  5. That Peach Apricot Butter sounds *amazing*! It's funny that you mentioned that if I visit Portland, I may not want to leave... That's actually an idea we're considering. Sounds like such an amazing city, we just have to figure out the work situation.

    ReplyDelete
  6. Work can be hard to come by in Portland, that's for sure! But some people make the transition really easily. I would definitely suggest having something lined up before you get here, though. But at least come to visit!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...