Fa Sing

On February 5, 2017, Fa Sing died. He was a bluepoint Siamese cat, 10 years and 8 months old, and the most joyous, devoted, attentive cat I've ever known.

I've had a lot of cats--more than 20--and he stands out in a way that startles. From the first time I met him, he answered to his name. He was only two months old, and we were visiting the cattery to see him and his brother (Than Chai, whom we still have). Fa Sing means Blue Lion, and it was clearly his secret cat name.

He had an enlarged heart, and I mean in every way. He was opinionated, but so forgiving. When our rescue attacked and injured him, he still treated Shadow kindly, and even played with him (his brother, however, never forgave Shadow for attacking Brother).

Fa Sing was with me most of the time, and if I left he met me at the door, and told me all about his day. He followed me, "helped" me drink my coffee in the morning, and slept in my arms every night. If I turned over, he crept over my shoulder and nestled back in on the new side.

He leapt up to ride on my shoulders, let me drape yarn all over him while I was knitting, and even woke me a time or two when I was having a nightmare.

I couldn't save him, but at least we were able to keep him alive about a  year after he was diagnosed, and in the last months of his life I was lucky enough to spend whole days cuddling him and comforting him.

Missing him is still taking over my life in part, and it hurts. It hurts a lot. But it wouldn't be this painful if knowing him had been less wonderful. That silvery, little, pointed face with its wide blue eyes will live in my heart forever.

Of Cranberry Marmalade and Christmas Martinis

For the first time in several years, I made cranberry marmalade. It's good, but there are so many possibilities when you get on a binge with canning, and this one fell out of rotation for a few years.

 

 

Most people like the flavor, if they are marmalade fans, and it's undeniably Christmassy; it makes a good gift. It's great on toast, swirled into yogurt, or used as a relish. Try it over a block of softened cream cheese; serve with crackers.

 

 

I make mine a trifle more bitter and tart than most, as I use not only lemon and orange, but grapefruit, for the citrus elements.

 

 

As you can see below, scissors can be used to sliver the peel. I like a serrated knife for trimming away excess pith.

 

 

 

 

Here it is not long after being put on the stove; most of the berries will have burst by the time it's ready for processing.

The processed jars. I let them sit overnight. In the morning, I check the seals, wash the jars and lids, and make sure they are completely dry before adding labels.



A Christmas martini.

 The final product. I got eleven full jars, and another about 2/3 full, which went into the fridge. I had some this morning. We were out of bread, so I had it on a buttered crumpet.

Let the Baking Begin! (Not to mention the canning).

For Thanksgiving, I made one of my very favorite desserts: a cranberry tart with a polenta crust. It's divine, especially with a cloud of freshly whipped cream, barely sweetened with a bit of powdered sugar and a dash of vanilla.

I changed the corn syrup to Lyle's Golden Syrup, but otherwise it's about the same as the printed recipe.

Cranberry (Polenta) Tart

This is crisp and bright in flavor, a nice change from some of the very sweet desserts more traditional at Thanksgiving.

We went out for dinner this year, to a wonderful old tavern about an hour away. My husband and I took a friend who wasn't able to get home for Thanksgiving.

Here we are, after dinner.

 

 

I have also started with the mince pies; this year made from cranberry mincemeat, rather than green tomato mincemeat. I am also considering a batch of traditional mincemeat.

 

 

Below are apple marmalade, and spicy pork and apple pie, as mentioned in the previous post.



I happened on some good sized quince in the market today, so tomorrow will probably be something or other with the quince, and I also plan to make another dozen mince pies.

In knitting news, I have finished a beanie for my mother-in-law, and found some coordinating leather mittens; I am trying to finish a ruffled necklet scarf to match.

These past few months have been some of the worst I can remember; not only for us, but for so many other people. I am trying, with some success, I hope, to burnish up the good things, to make them stand out and remind us that there are still good things, and good people in this world.

A is for Apple

In spite of the plans, we didn't get to go apple picking this year. The orchard the group went to see stopped the pick-your-own early; another orchard employee elsewhere told me that a lot of orchards did that this year, due to the odd weather we've been having.

So...today I drove out to a local orchard that still has one (elderly but still producing) R.I. Greening apple tree. These--as I've said before--are my favorite apples. They're tart, crisp, and the best ever for cooking. I think that we'll be having pork and apple pie this week.

I don't have the recipe to hand, but in general: peel and core some sour apples; thinly slice some yellow onions; cook about a pound of ground pork with minced garlic, a bit of onion, some tomato paste, sage, red pepper flakes, sea salt, and black pepper; let the meat mixture cool.

Layer meat/apple/onion (and repeat to the top of the dish); cover with a pastry of your choice; I generally use cream cheese pastry, though Catherine's Pastry (see Fanny Farmer; it's a butter and lard pastry) is also very good.

Cut some slits for the steam to escape and bake at about 425 F until the juices bubble up and the crust is golden.

More ideas: applesauce, apple marmalade, cranberry applesauce, apple pie, Dutch apple cake.

Oh, and apple brownies aren't so bad, either.

Happy picking and eating.

The Preparations Begin

What a year it's been. For the most part, not a very good, or a very nice year. There's the obvious of this past week--the election.

Five weeks ago I cut my finger badly while working in the kitchen (two ER visits)...not a lot of fun, that. It's going to be weeks or months before I can go without a dressing on the wound, but it is beginning to heal nicely.

We've had colds, bronchitis, food poisoning...yikes.

Well, enough of that. Thanksgiving is in a couple of weeks. Before that, there's a lovely vintage market to attend in Boston, and on the following day, I've organized a group to dress up in 20s garb and go to see Fantastic Beasts and Where to Find Them.

It's really been a funny year. For one reason and another, I have done very little canning. Only one batch of jelly, one of marmalade, and a few pints of pickles. Good thing that past couple of years have been so productive! I count on those things for Christmas presents, and use them as hostess gifts.

Finally, this past week I made mincemeat. Not the traditional stuff, but a cranberry mincemeat. It's good, but rather tart, and not as rich as the green tomato mincemeat I've made in the past. I am considering my first batch of real mincemeat, too.

Two fruitcakes are maturing in the cellar; a white one, a light one, and a third (dark) is in the works; the fruit and nuts are soaking in brandy now.

There will be little or no Christmas knitting. What with all the weirdness, and then the hand injury, it's just not going to happen. I can knit, but not marathon style, and as I'm so far behind, that's the only way I'd manage it!

For Thanksgiving my husband and I are going out to dinner with a friend who lives in the area; we'll be dining at one of the old, traditional New England restaurants we're so lucky to have here.

I just might make a Thanksgiving dessert, though. Possibly. We'll see...but it would be a lovely excuse to come back here, light a fire, and have dessert, tea, coffee, and brandy at our leisure.

Quince Brandy

 

 

About five years ago I planted a small quince bush. I haven't had any viable fruit--either it just didn't set, or the squirrels bit into it and threw it away (someday I will write a monograph on the Squirrel Mafia in our town).

 

THIS year, a miracle occurred. I found not one, but three--very tiny--fruits on the bush when I went into the garden today. The large fruit next to them is half of a lemon.

I wasn't sure what to do with such a small yield, but finally decided that to maximize what I had, a cordial of sorts was the answer. Even for a cordial, though, that's not much fruit, so I got inventive, after digging around through some of my British cookbooks and online sites.

 

 

I made quince-lemon brandy (at least, I hope so).

 

 

Quince-Lemon Brandy

 

1/3 c. finely minced or shredded quince

juice and zest of half a lemon

1/4 cinnamon stick

1/4 c. sugar

1 scant pint of brandy or cognac

 

Combine all ingredients in a Mason jar, stir well, cover tightly, and put away in a dark place for three months.

 

Strain and re-bottle; taste and add additional sugar, if necessary.

 

 

In three months I'll either let you know how it turned out, or I'll have forgotten about it entirely!

More On Picnicking, Vintage Style

We've got another picnic coming up. This one is in conjunction with an apple picking expedition. We pick apples every year, just the two of us, but I know this group is good fun and good company, so we're in. The place we're headed doesn't seem to grow heritage apples, so we'll be making a trip somewhere else on another day to pick up Rhode Island Greenings.

What am I covering this time? Food.

In detail, that is. With an apple picking theme, apples will figure in my menu plans. Here are some of my ideas so far: spicy pork & apple hand pies; pumpkin soup or pumpkin chili; orange-cocoa tea cakes; maybe an apple cake or torte. I make a mean apple pie, but it looks like other people will have that covered, so I'm choosing different things. Another idea is apple marmalade over cream cheese, to be spread on crackers.

Cookies are a picnicking staple. In keeping with the fall theme, crunchy, spicy molasses cookies would be ideal.

For drinks...water, and maybe a whisky cocktail of some kind. There will be cider at the orchards, if we care to buy some.

If you search the blog you'll find pumpkin soup and pumpkin chili recipes and ideas. A word to the wise: if you like a very savory pumpkin taste, allow quite a lot of time for cooking and mellowing of flavors. Vinegars, lemon juice and Worcester sauce are your friends.

As for the pies, cream cheese pastry always answers--I like the one from the New York Times Cookbook. For the filling, cook ground pork with minced onion, cumin, a dash of cinnamon, black pepper, and red pepper flakes; for additional heat, add a few dashes of Tabasco. Deglaze the pan with cider and cook down till the mixture is nearly dry. Allow this to cool before using in the pastry.

Layer this with thin slices of tart, firm apple and very thin slices of onion.

I am also playing with the idea of making a version of a raised pie, complete with jelly added in at the end. That will probably require a hot water pastry--I'll get a recipe from one of my British cookery books.

I haven't yet decided on what to wear but it will be casual, and plaid and wool will certainly play a part. I have great 1940s reproduction dungarees which I might wear, and green and white saddle shoes.

The other thing to remember is some sturdy (empty) baskets--we're bound to find a good farmstand or two, in addition to what's on offer at the orchard's stores.

1928 Orange Cake / 2016 Orange-Cocoa Cake

Twice in two days! (The world isn't ending, don't worry...at least, I hope it's not.)

I made this yesterday.

...because on the weekend, my husband and I went to a favorite antiques shop, and I found the cookbook pictured above (and below).

 

I collect old cookbooks, in original and facsimile editions, from about 1650 to 1950, though most fall into the 1900 - 1939 category. I use them, too, though you do need to be aware of changes. For example, what in the world does a gill measure? (Half a cup.)

 

This book was published in 1928, and in 1928, double acting baking powder was around, but not the default leavening agent for quick breads. One could make baking powder at home, with baking soda and cream of tartar, and many people did.

Single acting baking powder starts to rise when it gets wet. Double acting baking powder starts (for the first time) when it's wetted, and begins to rise again when exposed to heat. According to some sources, the amount of rise is the same with both versions of baking powder.

From my own experience, I can say that it is not; if you're using double acting baking powder on an older (1920s or 30s...maybe even 40s), you're liable to end up with something that rises too fast once in the oven, and cracks as a result; in fact, it's possible that it will even fall after the quick rise, as the structure isn't yet hardened enough by cooking to uphold its new height.

 

I have a "feather cocoanut cake" recipe that I've perfected from a 1930s cookbook that took three or four tries to get right. One thing I did was to change from liquid fat to solid fat, and cream it, but even more importantly, I decreased the amount of baking powder.

I got lazy with this cake...and yes, it rose too fast, and cracked. Hence the flat top...because I turned it over. Which works, within reason!

 

Here is the original recipe--I'll post the changes I made after this.

 

 

Orange Cake

 

2/3 c. Crisco

1 1/2 c. sugar

3 eggs

3 cups flour

3 t. baking powder

1 t. salt

3/4 c. orange juice

1/4 c. water

 

Cream Crisco and sugar together. Add well-beaten eggs and mix well.  Mix and sift flour, baking powder and salt and add alternately with the combined orange juice and water to the first mixture.  Beat thoroughly. Pour into 3 greased layer cake pans and bake in a hot oven (400 degrees F) 20 to 25 minutes. Cool.

 

 

 

I only had one orange, which meant I had about 1/4 c. orange juice. I did have orange flavoring, and also some good cocoa on hand. Besides, I love orange and cocoa together.

 

So...

 

I used 2 3/4 flour, and 1/4 c. cocoa; 3/4 c. water, and 1/4 c. orange juice; 1/8 t. orange flavoring, and 1 tbl. freshly minced orange peel. And, as is usual, I decreased the amount of salt to about 1/4 t.

 

 

This makes a fine, velvety cake. It has a pronounced chocolate flavor, because there is no dairy to interfere with the development of the chocolate taste--water will always give you a richer flavor. It is very tender, as well.

 

The glaze on top is made as follows:

 

Bittersweet Chocolate-Orange Glaze

2 oz. bittersweet chocolate

2 tbl. Cointreau

2 1/2 tbl. unsalted butter

 

Melt together over very low heat, stirring constantly. Pour over cooled cake and swirl over top. Dust center of cake with finely minced fresh orange zest.

 

 

 

I did make the full recipe and used the rest of the batter to make four cupcakes and 12 small teacakes, all now in the freezer for teas and picnics of the future. 

 

Vintage Picnics: An Art Deco Guide

I know. It's been an age. Several, in fact--I haven't posted in more than a year.

However...we've had a lovely time in the past year or so, vintage-wise. We are now firmly part of the Greater Boston Vintage Society (GVBS), after meeting up for the first time for a Tweed Ramble, last October.

One of the nicest things about our this group is the predilection we have for picnics. We have them in the spring, summer, and fall. So far...who knows, maybe a winter picnic is next! (Though you probably won't catch me ice skating or skiing.)

My husband and I love this kind of thing. We've been collecting wicker baskets and the proper fittings, recipes to fill them, and the clothing to wear for years...this year we've been to Gatsby picnics, mostly, because of the summer, but I enjoy the fall outings, too.

 

 

Some of these photos will give you an idea of what sorts of things we drag along to have these events. Oddly, I can't find any from our Gatsby event at the Crane Estate, but I suppose they're all on Facebook.

 

What kinds of things do we bring to eat and drink? Well, if it's a private area, alcohol is fine; in that case, Champagne trumps the rest, and a flask or two is usually around, to add to lemonade or punch.

 

We also like soda water, sparkling fruit juices, and good old water. (It's often a good idea to put a bottle of frozen water in your basket, to keep things cool. When it thaws you have a bottle of chilled water.)

 

For food, I often make hand pies, either savory or sweet. Examples: cheese and ham; apple; spicy pork and apple; peach...you get the idea. My favorite pasty is cream cheese pastry--it's very easy to work, it's good cold, it's rich and also flaky and tender.

 

We usually bring some kind of fresh fruit, whatever happens to be in season.

I make cookies (or, if you're British, biscuits). Lavender shortbread, rose biscuits, molasses cookies; anything that will travel well and doesn't have a sticky topping works well.

 

Salads can be good, but do stay away from mayonnaise or anything else that must stay cold for safety's sake. A good German coleslaw is wonderful (vinegar dressing).

 

Yes, we bring tea sandwiches. Some favorites: liverwurst, onion and cream cheese; spicy peanut butter, cream cheese and hot pepper; cucumber/butter; onion; butter/radish.

 

Cakes are a nice addition. I usually bring something like a chocolate zucchini cake, fruitcake, or a Devonshire cake (like a light fruitcake, but flavored with rosewater rather than vanilla). If it's sturdy and doesn't have a sticky icing it will probably travel well.

 

There are plenty more things you can bring, but I do suggest you consider how anything you pack will travel.

Collect pretty tins; they are a wonderful way to transport things, and they look good as well. I usually bring a tin of candied orange peel, as it's something I always have on hand, and it travels well. You can find tins in thrift shops (charity shops, op shops), and the wicker as well. Believe it or now, a couple of months ago I found a small Fortnum and Mason picnic hamper! And not in the UK; I found it here, in Rhode Island. Keep your eyes open...I promise you, if you do, you'll find the treasures. They're out there.

We are going on an autumn picnic in about a week and a half; I am thinking of making molasses cookies and savory hand pies...also chili (if I can find enough Thermoses to carry it). Probably hot cider as well, and bread-and-butter sandwiches.

You probably have a good idea now, even if you've never gone on a vintage picnic. A few more notes: you'll need a decently sized blanket (preferably wool); a tarp or other waterproof item to place under your blanket, if you like; parasols or umbrellas for wandering around without acquiring sunburns; knitting or magazines for amusing yourself (or for sharing with others); a camera or the phone app on your camera, because you will want pictures!; and a good weather forecast.

 

Don't forget to dress for the occasion!

 

 

 

 

Cooking with Gas

I know I barely post these days, but this time I have a pretty decent excuse; I am finally back to work on my cookbook, and the first rough draft is shaping up.

It would be terrific to get it published properly, by a brick-and-mortar house, but if not I will still have a vanity press edition made up.

I expect the testing phase will take a long time, especially as friends and acquaintances in the UK and Europe have requested that I include weight and metric measurements. Luckily, a few people have volunteered to help with the testing; I won't have to do all of it.

Knitting is still happening--here's some proof:

I'm working on an Acadian Shawl (sideways knit, with a simple diamond lace border), and have plans for a late 30s cardigan with simple Fair Isle, and even have my eye on a lace cardi in the most recent edition of Vogue Knitting.

In other news, spring is finally here, and the snow is GONE. The garden is rather confused, but it's game. We'll see what happens. My husband and I had also wanted to have a straw bale garden this year, but the winter was so bad that there are no straw bales to be had anywhere. We do have a galvanized trough to use for some container gardening, but it will only fit two small crops. Tomatoes and zucchini, I expect--we know we'll use those (in this house there's no such thing as too much zucchini, as I use it for our favorite pickles).

Happy spring to you, too (or fall, if you're on the other side of the world).

A Productive Summer

It's been a busy summer. I didn't do a lot of canning last year, and this year I suspect I've made up for that, even though I'm not finished yet.

So far this year: sweet pickled cherries, sour pickled cauliflower, sour cherry-peach marmalade, black cherry-whiskey jam, sweet cherry-jalapeno chutney, peach salsa, pumpkin pickles, plum jam, white currant jam, dilly wax beans, crabapple jelly.

On the way: beach plum gin, cherry bounce, juniper berry sauerkraut.

Lots of knitting, too. I've made simple shawls for DH's aunts, am finished a February Lady Sweater for my MiL, a cotton scarf for my sister, hats for one of my MI nephews and for a local friend. Still need to make a hat for a new BiL, and maybe a couple of small things for other people.

Here's some good news: if your batch of jam or jelly doesn't set, don't re-make it with commercial pectin (that involves quite a lot of extra sugar). I made my sour cherry-peach jam into marmalade with the addition of lots of lemons, and my black cherry-whiskey jam set beautifully when I added the pulp left over from making crabapple jelly. No extra sugar or off texture.

We haven't gone apple picking yet, though I found some lovely Macoun and RI Greening apples at the farmers market today, as well as some zucchini, so that I can make spicy zucchini pickles.

When we do go apple picking I'll make applesauce and apple marmalade. I also want to make cranberry catsup again--we went through that fast last year.

Koala

Yes, it's been a VERY long time. Sorry.

Life happened. As it does. One lovely thing--we went to London again. I went everywhere via the Tube, did some antiquing, and we even dined at Simpsons-in-the-Strand, which, whatever you've heard, isn't on the outs just yet. Try the breast of wood pigeon, if you don't believe me.

On the other hand, my mother died in April. My mother was wonderful. Gracious, kind, intelligent, decent, funny...and my mother. Both of my parents in one; my father died when I was a toddler and my sister was an infant.

I'm no toddler now, and neither is my sister. Mom was 74 when she died. But nothing--even longterm illness--really prepares you for losing your only living parent. My sister and I were there when she died. I was holding her hand. But at the moment, it feels like it will hurt forever. So far not a day has gone by without me thinking, "I need to tell Mom...."

We were lucky. Very, very lucky to have such a parent, and very lucky to have had her not only through childhood, but into middle age.

My sister and I sorted through the things she left. It wasn't a terribly long task; Mom sold her house 10 years ago and went to live with my sister, so we sorted through a few things left in a room. But I took the bulk of the photos, including some that had belonged to my father.

Here are a few of the pictures I brought home.

 

 

Joan Minckler, 1956

The Minckler Family, ca. 1944

John (Johnny) and Joan Minckler, ca. 1940

 

 

 

Tech Sgt. Richard (Rick) F. Forster, ca. 1942?

 

 

 1944

Margaret (Meg) and Eileen Forster, ca. 1969

 

Getting Ready

Oops. Haven't posted for quite a long time--but this time it's good.

With one week less for holiday prep (Thanksgiving being so late this year), I'm sprinting. I have been busy. In addition to the cleaning and planning I have been baking and knitting.

The knits are still on the simple side. I just can't get the hang of the lovely "Thorin's Armour Socks"; one day, maybe.

But I did finish the shawl for my MiL. And I made a few other gift knits. I still have to block one, and I've made simple socks with really simple crochet trim and there are a few other things in the works.

This cloche is from Boutique Knits. It was made for a friend's birthday present.

This is the shawl I made for my MiL.

 Simple, heavy socks for me

Just for fun, in honor of the US opening of The Hobbit: The Desolation of Smaug...

I made him for a swap. He now lives in England. (I think he's been posted on this blog previously.)

As for baking: gingerbread reindeer, orange snowballs, noels, cranberry orange brownies, whiskey thumbprints, peanut butter kiss cookies. So far. And two kinds of fruitcake--my basic light fruitcake, and an experiment, a tropical fruitcake (papaya, mango, kiwi, macadamia nuts, pineapple, rum). The light fruitcake will be the base for this year's Christmas Cake.

I also managed to pack up the first Christmas box today; it's got to go out soon.

But today--tonight, really, I'll be at the cinema! There be dragons. One, anyway. Speaking with the voice of Mr. Cumberbatch. Which is no bad thing.

Colds and Knitting

You'd think the two would play nicely. But with my sinuses all mucked up my brain seems fuzzy. The pumpkin hat was simple enough. But I don't even want to work on the easy lace socks I'm making. And the 30s dress is out, thinking is necessary for that one.

Here's the pumpkin hat before it got to its real owner. Tommy agreed to model, but he looks a little confused. I'm not sure what he thought he was agreeing to wear.

I made a simple garter stitch shawlette for my MiL and am working up an easy ruffle for edging. I managed to make four dishcloths for my SiL's Christmas gift. That seems to be the extent of my knitting ability presently.

Here's hoping this rotten cold will vacate the premises, and soon.

Still. It did provide us all with at least one photo of the Prince of the Harvest. Maybe it's not all that bad.

Falling

Summer got away from me. But in a nice way.

My sister and I finally got away for a long weekend. (A minor miracle, as we've been trying to do this for about 17 years.) We went to Austin, TX, and had a good time. Lots of walking around, good food, shopping--vintage and for presents for those left at home.

Then I went to the first rockabilly weekender I've been to in years. Ten, maybe? It's been a looong time. My husband and I went--and Nora (the car). She didn't start for the return trip, so he had her flatbedded back. And of course she started later, after coming home. Maybe she thinks a grande dame shouldn't have to do so much work without a rest.

But here's some genuine knitting content:

This is the Perfect Pumpkin Hat for All (sportweight version) from Ravelry. It's designed by Janet Jameson.

I made this for the baby of friends whom I know from MI; other dancers. It still needs to be blocked and sewn together, but it was a very fast and amusing knit. Who knows, maybe I'll use it to make a pumpkin tea cozy for this fall!

Meet Nora Charles

...and me. I'm sorry I don't have a full-length photo to put up right now. We've taken her out quite a few times already, including a 100 miles + round-trip to Tiverton for lunch on the 4th of July.

My husband is still getting used to driving her, but I haven't begun yet; it's been 20 years since I've driven a stick shift! I'll get there, though.

We are also planning on bringing her to a rockabilly weekender this coming September, so if you're going to be at The New England Shake Up come up and say hello at the car show! Or at any other point...

Crescent Park Carousel

This was taken on Saturday. We took Nora (the 1939 Olds) to the weekly cruise at Crescent Park, which is also home to this very beautiful and famous carousel (merry-go-round, if you prefer!).

Next time I want to ride one of the up-and-down horses...or maybe lounge in a dragon chariot.

Crescent Park, East Providence, RI

Out with the Plymouth, In with the Old(smobile)

Today we said goodbye to Ruby.

 

We've just bought a 1939 Oldsmobile (sedan) and she's already in the garage. Oddly, we made the switch with both at the house at the same time! Ruby is going down to the Carolinas, to someone who works in the movie industry--a grip, I think. So perhaps she'll be ready for her close-up one day.

The Olds doesn't have a name yet; as before, DH and I can't quite agree yet, but we'll get there. She's a beauty, and in very good condition. She was re-conditioned beautifully by her last owner, even to the interior.

 

There are a few problems, like two cracked windows--the man who sold him the new glass clearly didn't give him safety glass. It happened on closing the doors. We'll get that fixed. The radio doesn't work, and there are a couple of other tiny things. But she's a beauty, and not only do we plan to bring her to the Steelyard next month, we're expecting to drive her to the rockabilly weekender we're attending in September!

 

Pictures...and her name...coming soon.

Roses and knitting swaps

I did a count yesterday. I have 14 David Austin roses (13 varieties), 5 hybrid teas, 1 florabunda, and 2 Knockouts, as well as 2 Drift roses. And yes, I am planning on more! But next year: I want to put in a small rose hedge along one side of the fence, enough that I'll be able to make rose petal jam and have candied rose petals on a regular basis.

Things are off by about a week, even though we had such warm weather in mid-May, but it's all looking very pretty. The kale and the nasturtiums are doing well (salads!) and my husband tilled up another small section of the yard, so I have to plan that out soon.

For knitting, I'm working on two pairs of socks, and plotting for a Smaug themed swap on Ravelry. I'm having quite a lot of fun choosing and making things and planning. I do wonder what Tolkien would have made of this?