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And the day's only half over!

  • May. 5th, 2007 at 3:38 PM
me!
Man, it's amazing the kind of stuff you can get done when you wake up at 9am.

So far, today I have rearranged furniture (my desk is no longer taking up all the useful space in the living room!), made biscuits for breakfast, tidied up the kitchen, and gone to the Norway Festival out at the Marina with my friend Josh and his wife Chris. I thought the Belgians made some seriously rich food, but the Norwegians have them licked -- I just missed a cooking demo for a dish which basically consists of baked sour cream topped with a butter sauce. Josh and Chris got the recipe, though, so I will loose it on [info]enochsmiles at the soonest possible opportunity.

I also watched a yarn-spinning demo and got to try it out. I don't have anything resembling the room to house a full-blown spinning wheel, though some of the ones they had there were surprisingly compact. My spinning-fu is definitely weak, but I was surprised at how easy it was to pick up, and I now have some lumpy yarn that I made all by my little self. I also picked up two hanks of lace-weight silk/merino blend (50 grams == 630 meters, yowza), one in claret and one in a rich sapphire blue, which I aim to use for matching fingerless gloves for [info]enochsmiles and myself. He's taken some gorgeous photos when we've been out walking around in the mornings, but my hands get awfully cold, and fingerless gloves would help a lot without getting in the way of camera operation too badly, I figure. I found several dozen glove patterns here, and now must figure out how to convert a sport-weight pattern into something that will work with lace-weight yarn. (Knitting buffs: can I get away with just working double-stranded?) I will also probably just use [info]cassandrasimplx's ultra-clever trick of working on paired circular needles rather than double-pointed needles, as I can think of little more frustrating than uber-skinny needles, uber-skinny yarn and my uber-skinny fingers becoming a horrible tangled mess.

So, in a little bit here I'm going to pick [info]miss_education up at BART, boogie on down to SuperHappyDevHouse with her and [info]foxgrrl, and get my libdejector hack on. ([info]palecur, you down? We'll be blowing through your neck of the woods on the way there if you want a ride.) After that, the forecast calls for setting up the projector and watching goofy movies with Chris++. I have to say, it's a damn nice life.

Comments

[info]janviere wrote:
May. 6th, 2007 04:27 am (UTC)
Rommegrot? Sour cream, flour, heat, stir, eat. The butter sauce is just the fat that cooks out of the sour cream. Yumm. I'm told the correct way to eat it is with thin cracker bread and salted meats. Also, apparently, it's tricky to get the right kind of sour cream in the US.
[info]vatine wrote:
May. 6th, 2007 10:00 am (UTC)
It's probably gräddfil (essentially filmjölk made with a mixture of cream and milk), rather than classic US sour cream. Though off-hand, I'd suspect sour cream would be a decent first approximation.
[info]janviere wrote:
May. 6th, 2007 02:18 pm (UTC)
This is what you want: http://www.tine.no/page?id=26&key=6160&cat=641

35% fat, thickened to sour cream (spoonable) consistency. The high fat content is probably most important characteristic in this case.
[info]enochsmiles wrote:
May. 6th, 2007 05:42 pm (UTC)
Well, I bet I can find some over here to smuggle in. (And with that fat content, it will probably survive unrefrigerated for the trip home.)
[info]janviere wrote:
May. 6th, 2007 07:57 pm (UTC)
At least one web site on the internet suggests making your own by adding some buttermilk to whipping cream and letting it stand for a few hours.
[info]maradydd wrote:
May. 6th, 2007 10:21 pm (UTC)
That was the suggestion I was given, though "overnight" was what was suggested. Now if I can just keep the cats away from it...
[info]maradydd wrote:
May. 6th, 2007 10:21 pm (UTC)
That sounds like the right word and combination of ingredients; I didn't see it spelled out.
[info]enochsmiles wrote:
May. 6th, 2007 05:44 pm (UTC)
I thnk "richness of food" is a function of "lowness of ambient temperature" ċ amount of activity conducted". So, yeah, the Vikings have the Belgians beat there.
[info]palecur wrote:
May. 7th, 2007 12:21 am (UTC)
Dang, I missed it.
I thought it was later this month. May 5 was never gonna happen for me; I had some important remedial drinking pencilled in for that date. Next one, though!
[info]kirinqueen wrote:
May. 8th, 2007 10:58 pm (UTC)
I haven't worked with laceweight yarn in a while, but as I recall you'd need to more than double it to get it to sport weight. The only way to be sure is to knit a swatch.
[info]ilcylic wrote:
May. 9th, 2007 11:07 pm (UTC)
Shannon has made gloves. Ping her.
[info]sultaness wrote:
May. 20th, 2007 08:48 pm (UTC)
Hey, wandered over here from Lindsay's journal. If you're not already aware of it, there is a great online knitting magazine with free patterns at www.knitty.com.

I don't know if they have glove patterns, but I know they have a bunch of seriously awesome stuffs.

Enjoy!

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