I have loads of unfinished objects (we call them UFOs) lying about waiting for me to pick them up and turn them into something.
Right now I am working on a Kate Davies pattern, in Titus yarn. My Catkin jumper has taken me a long time to knit – simply because there is a LOT of stocking stitch, and I’ve kept putting it down to knit other things. However I’m now on the second sleeve, and can see the finishing line, once the neckline is done. That bit will be quite interesting to knit as the cable runs right up to the cast off edge, and that prospect is keeping me going as I slog on with second sleeve syndrome.
Like second sock syndrome, but more sleevey.
I am loving the lovely charcoal colour of Titus (it’s called ‘coal’) I am knitting my Catkin with, and the yarn is very nice to knit, warm, snuggly, drapey with a slight sheen to it. I hope I haven’t worn the hat out by the time the jumper is finished!
Between sleeves I have been knitting a Viajante by Martina Behm, in Grignasco Merinosilk laceweight, and the most gorgeous tomato red colour (shade 336). As the yarn is very fine, and the bulk of the pattern is in stocking stitch in the round, it’s a perfect Tuesday night Miss Spiritual Tramps Knitting Circle project at The Bridge Hotel.
The combination of aubergine, tomato, garlic and basil has me salivating before I’ve even chopped anything.
1 large aubergine, cut into 1cm thick slices and then chunked into bite sized pieces
7 cloves garlic, peeled and crushed
1 16oz tin of chopped tomatoes, drained
3 fl oz olive oil
2 tsp sugar
a large handful of basil leaves, chopped
juice of half a lemon
sea salt and black pepper
6oz orzo pasta
Heat the oil in a large frying pan, and when hot but not smoking, add the garlic.
Cook for a few seconds then add the aubergine, stir quickly to coat in oil. Cook, stirring occasionally for about 5 minutes, then add the tomatoes and sugar, and a good large pinch of sea salt and a good few turns of ground black pepper. Stir.
Cover and turn down the heat. Simmer for about 15-20 minutes until the aubergine is soft.
Leave covered, and cool whilst you cook the pasta.
Drain the pasta and add to the aubergine mixture. Toss everything together, adjust seasoning and serve.
I had some stale sourdough bread and some tomato juice drained from a tin of chopped tomatoes. I thought I’d make panzanella with it. I had no red onion or cucumber, so this is my version. it’s panzanella ish.
juice from 16oz tin of chopped tomatoes
4 tablespoons olive oil
2 tablespoons sherry vinegar
25 black olives, pitted and halved
1 tablespoon small capers
1/2 a stale sourdough loaf, torn into large chunks
100g mange tout, blanched
350g good ripe tomatoes
5 spring onions, chopped
a big handful of torn basil leaves
ground black pepper
squeeze of lemon juice
Whisk the tomato juice, oil, vinegar, salt and pepper together in a large bowl. add the bread and toss to coat every piece.
Leave to stand for five minutes.
Toss the rest of the ingredients, apart from the basil, into the bowl so that everything is coated in the dressing.
Leave to stand at room temperature for about 20 minutes.
Add basil, adjust seasoning and serve. It’s delicious.
Shiny things, knitting, cooking, Mr Greebo and stuff.