Fingers at the ready tonight! Last night I had a firm request from HK to be in bed for 10.30 (yesterday wasn't the best day) so I landed in the bedroom at 10.36. He wasn't expecting me to come up as asked. I had only six rows left of the Cableweave Moccasin to complete. HK said I should have finished it, he would've understood.....
Tonight I finished it and made headway on the second moccasin. The moccasins are designed by Lynne Rowe and appear in July's Yarnwise Magazine. I have finished the sole and am in the process of picking up the stitches. I am really enjoying this project. It is yet another small quick project, but there are lots of sections to it. Firstly the sole, then your pick up all the way round and knit the sides flat. The starting from the toe end, do the cabling whilst picking a stitch up on alternate sides. Very clever. I like it. I may do myself a pair, but not right away. I don't want to get Second Sock Syndrome.
So here is the moccasin from the front
From the Side
And, well you can see what angle this is! I couldn't get a good picture of me modelling. I may have to twist HK's arm to take the photos whilst I model them!
I have done some baking today. D gave me some rhubarb out of her garden. I made Rhubarb Muffins. Again a recommendable recipe - Dad had two as he thought they were so nice - which they are! I could've filled the papers more, but didn't want to risk them overflowing. I shall know for next time.
- 300g rhubarb chopped
- 3tbsp golden castor sugar
- 300g sr flour
- 1 tsp cinnamon
- 100g golden caster sugar
- 2 eggs, beaten
- 200ml milk
- 100g butter, melted & cooled
- demerara sugar to decorate
- Preheat oven to 200 or 180 fan/ gm6. Put muffin cases in a muffin tin
- Mix rhubarb with caster sugar and bake in oven for 10 minutes, then drain and cool
- Beat eggs with melted butter
- Stir wet ingredients into dry, then add rhubarb
- Divide into muffin cases, sprinkle with demerara sugar
- Bake for about 25-30 mins or until golden and risen.
For tea, HK and I made Pear and Stilton Risotto. I've not made this for a month of Sundays. We both really, really enjoyed it.
Pear & Stilton Risotto
This makes 2 very good sized portions
- 4oz blue stilton, crumbled
- 3-4 pears, peeled, cored and chopped
- 6oz risotto rice (arborio rice)
- 1 1/2 pints stock
- 3 tbs oil
- Fry the rice gently for a few minutes in the oil
- Slowly add all the fluid, a bit at a time, allowing for absorption
- Add the pears after the first lot of fluid
- Stir occasionally
- Add the stilton when the rice is nearly cooked (all the fluid is absorbed).