Not yet...

...but there will be FO photos soon.

I've finished the first MiL sock. Zero ease, because this stuff has no memory, and I don't want them to get all stretched out.

I'm not sure what's next...maybe a cloche (for me), or the Fuzzy Feet for DH.

It's time to decide on a fine gauge pattern for another Me sweater, too, if I can find the right yarn. With luck I might dig up enough vintage yarn from the stash to make one; otherwise I'll see what fingering weight modern yarn I have around.

This weekend will be full of knitting, but we're also supposed to get a February Thaw. I'm looking forward to that; rumor has it that the temps will be in the 50s (F) on Sunday!

Home Cooking

One of the most comforting things a house can hold is good smells. I have a keen sense of smell, and a scent can take me back years in only seconds. Carnations will always make me think of St. Patrick's Day, because when I was 7 years old my mother and grandmother decided to order some (green, of course) to celebrate the great day.

Tonight for the first time in our new house I'll be coming home to pot roast. I started it last night and it's been cooking since then.

Pot Roast

1 pot roast (rump, for example)
1 small yellow onion for every few pounds of meat
crimini mushrooms (optional)
1-3 bay leaves
beef stock almost to cover
3 or 4 black peppercorns
2-3 cloves garlic
red wine
olive oil

potatoes
carrots


Brown the roast well on all sides, preferably in an iron skillet. Place in dutch oven or crock pot.

Add a glaze of olive oil and the onion(s), thinly sliced to the skillet. When very dark brown, add to the roast.

If using the mushrooms, add to the same pan, with a bit more oil if needed. (If not, deglaze the pan now with red wine, boil down, and add to the roast.)

Sautée the mushrooms until they've begun to brown and add to the pot. Now deglaze the pan and add the reduced liquid to the rest. Put in a few pieces of raw onion, if you like.

Pour enough stock over the contents to come up 2/3 or more.

Add several bruised cloves of garlic, the peppercorns, and the bay leaf or leaves.

Simmer 6 hours or more at a low temperature. Add peeled carrots and potatoes two to three hours before your end time.(Can be prepared ahead up to this point; if so, cool and remove any congealed fat from the surface before continuing.)

Remove the roast and vegetables and strain the liquid. Reduce the liquid over high heat until it's to your taste. It will be thickened but not syrupy.

Season if necessary, with black pepper, freshly cracked, and sea salt.

Dish out the meat (falling apart at this point) and vegetables and serve some sauce over, the rest on the side if you like.


Leftovers are wonderful. Make beef pot pie, fillings for turnovers, soup, or casseroles. Or use the meat for sandwiches.