Sick Sick Sick

I just popped into Ravelry for the first time in a couple weeks. I did some updating to my project list and imagine my shock when I discovered I only have seven projects in progress (there are 10 in hibernation but I put those there for a reason).

Only seven.

This is a record. Or a disease.

Hello Fellow Golddiggers!

I was at a wedding this past weekend for a friend of mine from forever ago--I've known her since kindergarten.

A few other classmates were there as well. I refused to pour them wine until we exchanged contact info.

So, if any of you are fellow Golddiggers (alas, that is my high school mascot) welcome to my blog! I promise not to disclose any transgressions that may have occurred due to an open bar.

Oh wait...that was my husband.

They Grow So Fast

I had mentioned previously that I can do everything I do because my kiddos take a nap.

So of course, about thirty seconds after posting my secret, my 5yo asked if he needed to take a nap. I knew this was coming. He hasn't needed a nap for a year now, but he still took one without complaint.

So I struck a bargain. If he cleans his room, makes his bed, puts away his laundry, and helps clean the wreckroom, he may skip his nap.

He has kept his end of the deal. My workload is lighter. But...

...I don't get to create as much.

Where's the Knitting?

I have been in denial for the past few weeks and I fear I must face the truth.

Knitting has not been very inspiring lately.

The new Fall magazines have come out and I have seen nothing I want to tackle. My UFO's are in pathetic little piles around my house. When I pack up for my SnB, the pleasure of deciding which project gets to come with me is gone.

But the most worrisome symptom was having two days in a row of dreary, bleak, gray weather (one of those days was spent almost entirely in bed while DH wrangled children) and I had no desire to knit.

I trace it back to August. A few things happened. I overdosed on knitting during the Olympics, I finished My Sewing Room, and I started working out again.

And I lost my knitting mojo.

Approaching the Challenge

I'm not supposed to post my Daring Baker's Challenge until the end of the month. Until then should be a secret. And it will be.

Knowing that in my heart I have been a Daring Baker for years, I knew that I would come across some recipes that I had made before.

Like this month. This month our challenge is something I make at least monthly--weekly during the Summer--but there is a twist, a flip, and a spin that I don't normally apply.

And it should be quite entertaining footage for all involved.

Infestation

Over the course of the week. Every member of my little family (including I) has battled the stomach flu.

Today, it's the washing machine's turn.

Thrill of the Week

I was at my local Library this week and they installed a new self-checkout system. They've always had a system that was easy: You put your card on the scanner, you scanned your books one at a time, you removed your card. Done.

Now you scan your card. You place your entire pile of books on the table. Done. The process takes less than two seconds.

I was so tickled by how cool this was that I realized...

...I must be the most boring person in the world. Seriously. The most exciting thing to happen this week was I checked out my books in two seconds instead of thirty?

Can it Hurt?

I'm toying with the idea of opening a Etsy Store.

For now, it's just a place I could sell a couple whimsies and anything else I come up with. Those of you who have known me know that this could be a realistic endeavor.

My LYS owner also told me she could try selling some of my stuff and would even take some to a convention this weekend to get some feedback.

Don't tell my husband, or he will spend the weekend writing up a business plan.

BTW, it's my anniversary today. Nine years with DH!

Daring Bakers-September

Has this ever happened to you? You know you have something due and you choose this one time not to procrastinate and actually finish with lots and lots of time to spare, only to turn it in late.

I woke p this morning to discover my DB challenge is due today (granted it's a loose guideline but...).

This month's challenge was Lavash. An Armenian style cracker. A secondary challenge involved an accompaniment that was vegan/gluten free. As I spent six weeks last Spring teaching myself how to bake bread, but never made crackers, I went into this one with confidence.

The ingredients: 1, 2, 3, 4, and 5



I cheat and use my Kitchenaid Mixer to knead the dough. I just turn it on and leave it until the dough is ready--usually about 10-12 minutes.



I rolled the crakers out to fit into my cookie sheet and knew they would be too thick. I'm okay with that.



I dusted them with Fleur de Sel and rosemary. They made a wonderful, thin, flatbread. A little longer in the oven might have crisped them, but my family had no problem polishing off the batch.



I served these with a Cuban inspired black-bean stew (ad lib from Madhur Jaffrey's World Vegetarian) and rice. The stew recipe escapes me but I know it was vegan. Cooked blackbeans, onion, green chiles, carrot, seasonings. The kids ate the crakers and rice.

What I learned:

• I had never made crackers before. And I must admit I still haven't.
• There was a gluten free version of this recipe. I had no desire to try it.
• Given my past experiences with bread, these were relatively easy. I might consider making crackers more often (but, then, who am I kidding?)

RECIPE - Recipe Reference: The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

• 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
• 1/2 tsp (.13 oz) salt
• 1/2 tsp (.055 oz) instant yeast
• 1 Tb (.75 oz) agave syrup or sugar
• 1 Tb (.5 oz) vegetable oil* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
• Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Just Another Typical Naptime

I often get asked where I find the time to create. Answer: Naptime!

Today, during naptime, I finished a top (I just had to hem it--I didn't actually sew the whole thing today).

I'm wearing it to a wedding in October. And a dinner tonight with the extended in-laws.

But wait...What's that crawling on my shirt?

Meet Penelope. A quick whimsy I made when I decided I wanted a pin for the top when I wear it tonight. She helps me keep my sense of humor, i.e. like right now when I wish I was capable of taking a decent picture. Or later when I have dinner with the extended in-laws.

And that's what I do with my sparetime.

Instead of cleaning.

Bat Cave to Cave of Wonders

Wreck room before:









Please note that I have nothing against bats. Or caves. However, I am not a bat and I am comfortable with the idea that my ancestors left their caves and started building their homes to suit.



Wreckroom after:
Light walls, floors are visible.


Dark paneling has been painted. TV is across from Treadmill.


The "Bar." I think I'll skirt the counter so I don't have to look at the plumbing.


Nesting is pretty much complete. Let the hibernation begin!

Politics

I don't like discussing politics. I was raised in a bipartisan home. My father argues with everyone, even if they agree with him. And my mom learned silence years ago.

But I have to say something.

Senator Palin was a brilliant move by the Republicans. McCain has taken a step back and is letting her do all the work. She seems just about perfect. Just rememeber...

...We are voting for the next president. Even if we vote for her, she still won't be Commander in Chief (unless something happens to McCain of course). I know there is a push to help Americans learn more about her (ergo the excessive presstime) but, again, do we want a VP we knew nothing about until 4 months before she took office?

And more importantly, where's McCain?

Just saying.

Constitution Day

My 5yo knows that on school days his job is to get dressed and brush his teeth before he goes downstairs to start his breakfast grazing. This gives me a couple extra minutes of sleep and I don't deal with the out-the-door-scramble later.

Today is Constitution Day. His school has requested all children wear red, white and blue. When I got downstairs I saw my son was wearing blue shorts with white stripes, and a red shirt. I praised him for remembering the day.

He pointed out the logo on his shirt has a little bit of yellow in it.

Infer what you will.

The Tide is Shifting

Somehow, the Ravelympics inspired me to finish five sweaters in 30 days.

Granted, three of them have been hanging out for a while (years) but two of them were completed start to finish.

So as I turn over my Summer wardrobe (as I promised) I will discover that I have plenty of sweaters. Hats for the kiddos is the next order of business, and then maybe mittens.

But then what? How many stunning sweaters does a girl need?

So, I realized My Sewing Room (still can't help but capitalize that) should maybe get some use. I have a quilt, a duvet cover, other household projects in line. I also want a handbag, some nice fitting pants (oh what I wouldn't give for nice fitting pants), maybe some trendy little tops (as opposed to the cotton Ts I'm normally seen in) and a crafty project or two. . .or five.

And my knitting will be reserved for the car, the movie theater, and my SnB.

At least until the next VK comes in.

Makes Me Smile--Without Laughlines

5yo: Clive (our cat) was nine in that picture, now he's ten.
Me: Yes, and soon he will be eleven.
5yo: Why is Clive older than you, me and 2yo?

Daring Bakers-August

Due to a slight snafu with email, I did not get my first DB Recipe until later in the month. Rather than deal with more emails and explainations and excuses and delaying my membership by a month, I just baked.

And then I was done and remembered DH had the camera in another state. I did my best to preserve the remains but here is what was left after three days:

I love how this little creampuff looks like it's sticking it's tongue out at me.

The recipe was actually for Eclairs. I made some of those too, but they didn't make it to picture day. I kept a chocolate filling, but omitted the glaze. I also decided to veganize my filling (though my cream puffs were not vegan). I used a chocolate mousse recipe from Vegan Cupcakes Take Over the World. Having a feti$h for Mexican chocolate lately, I tossed some cinnamon, nutmeg and chile powder in my filling--and I am shocked quickly I seem to be moving through chile powder and cinnamon.

I will also take this moment to tell you that I joined DB to challange myself. I'm happy to blog my adventure and post pictures, but I am not a photographer.

What I learned:

• I had never made pâte à choux before. It wasn't hard.
• My mom used to make cream puffs shaped like swans. I may have to pull out those instructions.

Pierre Hermé’s Chocolate Éclairs

Recipe from Chocolate Desserts by Pierre Hermé

(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds bypositioning the racks in the upper and lower half of the oven. Line two baking sheets withwaxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip thehandle of a wooden spoon into the door to keep in ajar. When the éclairs have been in theoven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continuebaking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total bakingtime should be approximately 20 minutes.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)

• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside thebottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40degrees C, as measured on an instant read thermometer). Spread the glaze over the tops ofthe éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill thebottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottomswith enough cream to mound above the pastry. Place the glazed tops onto the pastry creamand wriggle gently to settle them.

Pierre Hermé’s Cream Puff DoughRecipe

from Chocolate Desserts by Pierre Hermé

(makes 20-24 Éclairs)

• ½ cup (125g) whole milk

• ½ cup (125g) water

• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces

• ¼ teaspoon sugar• ¼ teaspoon salt

• 1 cup (140g) all-purpose flour• 5 large eggs, at room temperature1)

In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to theboil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to mediumand start to stir the mixture vigorously with a wooden spoon. The dough comes together veryquickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. Youneed to carry on stirring for a further 2-3 minutes to dry the dough. After this time the doughwill be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using yourhandmixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again donot worry. As you keep working the dough, it will come back all together again by the time youhave added the third egg. In the end the dough should be thick and shiny and when lifted itshould fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Chocolate Pastry Cream Recipe

from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk

• 4 large egg yolks

• 6 tbsp (75g) sugar

• 3 tablespoons cornstarch, sifted

• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted

• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge

Mars vs Venus

Mid June:
Me: I think I want that corner unit in the basement to come upstairs.
DH: Why?

Late June:
DH: A coworker is switching apartments and needs help moving.

Early July:
Me: I want to bring up that corner unit. I need help though.
DH: (without moving) mm hmm

Mid July:
DH: My buddy needs help moving some furniture so they can refinish their floors.

Three Days Later:
DH: Buddy needs my help moving the furniture back.

Late July:
Me (to mother): I'm going to move this unit upstairs.
Mom: That would be perfect!

DH: I haven't lifted weights for a week! I need a workout.
Me: I need your help moving that corner unit.
DH: I mean a real workout. So why do you want to move it again?

This Week:
DH: Some coworkers had a disaster with their closing and they need help moving their stuff into storage tonight.
Me: ?!?
DH: What?
Me: I don't mind you helping. But I need you to promise you'll help me move that corner unit tonight.
DH: Okay, I'll do it when I get home. (In his head: Why does she seem slightly irrational? Must be That Time.)

Last Night:
Me: Look downstairs! I assembled five shelving units, picked all the toys up off the floor and moved the (250 lb)treadmill.
DH: Why didn't you ask me? I would have helped to move all that stuff.
Me (In my head): Because I don't think we'll still living here in 2015.

The WreckRoom

The gateway to My Sewing Room is an area the former owner set up for bachelor entertaining--perfect for a cheap kegger. There's a sink, and a space for a fridge, wood paneling, and a door that leads out to a patio area. He offered to install the rest of the neon (I kid you not!) and we declined.

We use it a playroom/gym. This is where all toys live when we have to clean and it's where I workout, when I workout.

I realized it was also a disaster area this week. The kiddos have been leaving toys in My Sewing Room because they are playing in it. I sweep all of it out and it comes right back in. I kept asking why until I realized:

They can't play in the playroom because it sucks.

Thus, we move on to the next project--Operation WreckRoom.

End of Summer

Summer is drawing to a close. My kiddo starts kindergarten this week.

Overall, it was a successful summer:

• No one got a sunburn (except DH, while he was telling sea-level visitors to put on tons of sunscreen)
• No one got heatstroke
• No emergency room visits

We also managed to find all the water features in the area and I got a healthy dose of Olympic coverage. Enough to tide me over for 18 months.

Now my favorite season starts.

The Photo Finish and Why Do the Gods Hate Me?

Here is my Ravelympic FO. I love it. It fits nicely. I think it looks nice on me (perhaps not with a green polo) and I intend to wear it a lot this winter.



I was on such a high that I decided to take the opportunity to finish some dusty UFOs that had been lurking in the shadows and came to light while shoveling out my sewing room. I inserted a zipper, sewed some seams, knit a couple gussets for sleeves that were way too skinny for normal women, much less me.

Then I decided my mom had had enough of a head start on her race sweater. I started mine. It's a beauty from VK Fall 2008 that has a voluptuous cable traveling up the back and hood and up the sleeves. This sweater is luscious.

I started the sleeve first because I hate sleeves, well I hate the necessity of knitting two sleeves. I was knitting beautifully and the thing was flying off my needles. No sooner had I thought "Could I finish two garments by the end of the Olympics" when the knitting God(dess)--what is her name?--struck.

The cable is 22 rows, which are repeated as needed. I was supposed to knit 19.5 inches and end on row 1. My sleeve measured about 22 inches on row 1. I would have carried on but that little voice in my head kept nagging. I realized I had altered the cable to fit in an 18 row repeat. Which meant I had done one more repeat than necessary, and had really botched up the whole thing. Don't give me suggestions (unless it involves hard liquor or moments of silence)--It's too late:



I ripped out the cable (not the entire sleeve) and I am reknitting.


My only consolation is that my mom had to restart her sleeve 4 times.