For you non-knitterly people this title might sound like another language. For you sock knitters. Looky looky Joleen, thanks for the encouragement. Only took me about 6 cast-on attempts and several frogging’s to work it out. But, phew, I did.
Pattern figure of 8 cast on toe up, two at the same time on two circular’s, knitted on 2.5mm, Rocks that Rock, colourway Hard Rock (AGAIN, thanks to my supa dupa better pal). Thanks Steph for the Mata Hari chart, and here on public record "I slacker Nicole, will be sending you my part of the bargain soon". Really quite embarrassing how long it’s been.
So, you wanna know how the knitting’s going? Well at first it was a little awkward and it took me a while to get my head into the casting on two at the same time, but once I’d gotten over that, they’re zipping along I tell ya! Zipping! Love it. Love that I’ll have 2 when I’m finished. No single sock syndome for me. I cast on Friday night last week and today here’s my progress. Well I’m about another inch along from here.
Continuing with all things reddish. This weekend I trotted off to the growers market and grabbed me a bunch of rhubarb. Rhubarb crumble was had with J9, she cooked a fabulous pasta with Persian feta. You had Persian feta?? OMG D.I.V.I.N.E. No pictures of crumble, but boring picture of a jar of rhubarb and vanilla jam. YUM YUM YUMMY. Lots of caps, lots of yum.
Rhubarb & Vanilla Jam, Donna Hay (yes Kelli, a sort of Australian Martha equivalent), Issue 28.
250g Rhubarb, trimmed and chopped
1 cup caster sugar (superfine)
1 vanilla bean, split and scraped (or 1 tspn vanilla bean paste)
2 tablespoons water
Place the rhubarb, sugar, vanilla and water over low heat and stir until the sugar is dissolved. Increase the heat to medium and stir until the sugar is dissolved. Increase the heat to medium and simmer for 8-10mins or until thickened. Remove the vanilla bean and discard. Spoon the jam into a sterilised 1 cup glass jar and seal. Makes 1 cup. Can be stored in the fridge for up to two weeks.