Let the sweater panic begin! Will Hjalte be ready for cold weather? Will I fix my Simple Knitted Bodice in time? Do I have a prayer of casting on for Twist and Shout, much less finishing?
I *did* go shopping for layering shirts, and found a camisole to go under Simple Knitted Bodice and a couple of thin, long-sleeved t-shirts to go under short-sleeved things. Amy, I have to say, I am SO glad I'm not the only one who waits for the trends established by the fourteen-year-olds to be widespread before jumping on board. I'm going with grey underneath the Somewhat Cowl. And I really think the white tank is fine under Marie Louise. BUT. I did some blocking of sweaters, and I blocked the HELL out of Simple Knitted Bodice (I counted it as 20 minutes of cardio, seriously), but it is still too short and too snug across the bust. Here's what I'm thinking, though. Instead of ripping out and starting over (which I considered, actually), I'm thinking I could salvage the sleeves up to the armpits and put them on a holder AND maybe even save the below-the-bust part of the body. To make this wearable for me, I need more length below the waist detail AND more length above the waist detail. So I'm almost thinking I can remove the sleeves and set them aside, then rip out to just above the waist detail and set the bottom part aside. Then re-knit the top part and put the sleeves and body back on, rip out the very bottom edge and knit it longer. Does that sound insane? I really, really like this yarn and this sweater; otherwise, I would never consider re-knitting any part of it. It'd just go in the closet with the other sweaters I don't like. I'm not sure if it would be better to just start over...it's not like it's a tough knit, and it went pretty quickly the first time. It's just that I have Hjalte and Twist and Shout and I'm not sure I want to add an entire sweater plus ripping-out time to the mix. If I do the rip-out-in-pieces strategy, I will do photodocumentation!
I keep going on the Malabrigo scarf, which I love. Perfect purse knitting. And Hjalte is ALMOST to the armholes. Did I say that last time? This sweater may be the death of me...
Reading; I have to stop re-reading HP and get to some other stuff. I have Pride and Prejudice and Zombies for book club, two books coming out this winter to review, and a backlog of review copies. Plus the new 39 Clues and the latest Bobbie Faye :) I am on Book 4 right now, and every time I read it, I can tell more that Rowling was tired and on a tight deadline. The main plot twist drives me NUTS and it's so long and rambling and the subplots are out of control. It's still a Harry Potter book, so it's fun, but it's my least favorite of the series.
Writing: Not much at all, really. Matt was out of town, and being the only parent is tiring.
Cooking: Ah, Amy, Romesco Sauce! Yum. This is a Spanish sauce based on stale bread, almonds, and roasted red peppers traditionally served in the Catalonian region in the spring with charred baby leeks (yeah, I know weird stuff). It is delicious. I really ate some with a spoon one day. It was nice with polenta wedges. Camping food was pretty funny - most people think S'mores and hot dogs on sticks, but we're a gourmet book club, so even camping we had fancy stuff. The group in charge of making dinner made carrot soup (yummmmmm...) and to-order grilled cheese (choice of three breads; choice of three cheeses). My book club pretty much rocks.
Romesco Sauce (Allison's probably-not-traditional interpretation)
6 Roma tomatoes, peeled and seeded*
4 red bell peppers, roasted**
4 cloves garlic, peeled
3/4 cup blanched almonds
4 oz. white, French, or sourdough bread (I used my leftover sourdough), sliced and toasted
1/4 tsp smoked Paprika
1/8 tsp (or more) crushed red pepper
1 tsp salt
2 TBL sherry vinegar
1/3 cup olive oil (or more)
Place garlic, almonds, and bread in the bowl of a food processor and process until finely chopped. Add peppers, tomatoes, and spices. With motor running, drizzle in oil and vinegar. Taste and adjust seasonings.
* To easily peel tomatoes, make an X at the bottom of each, then drop into boiling water for 30 seconds. Plunge into ice water. Skins will slip right off.
**You can do this under the broiler or over a grill or gas range. Place peppers under broiler or over flame until blackened, turn 1/4 turn and repeat until skin is completely charred. Let sit at least 15 minutes. Very, very carefully (pepper has steam inside), peel off skin and remove stem, seeds, and membranes.