Well, I’ve bit the bullet and joined Instagram as (what else?) the_owl_underground. Still figuring out how to use it.
I’ve started a hat — have to do something with all that red yarn I have from Xmas balls. It’s going to be one of my hemmed toboggans, so I can have messy floats and it won’t matter. 120 stitches on a 2.5 (3.0 mm) circular needle. The classic 8-petaled rose for the design, done in white, which is 24 x 24, whence the tiny needles. Our Aha! moment for today is that if you use the Turkish cast on instead of provisional cast on to do this hat, you need to use at least a 24-inch needle for the second needle so the cable will be long enough to dangle the needles out of your way while you knit the first inch or so. but after that, no problem.
Spent yesterday evening sitting on the couch, knitting on my Malguri Morning shawl, drinking hot vanilla chai latte, and binge-watching season 11 of Dr. Who, learning to penetrate Jody Whittaker’s thick Yorkshire accent. Brilliant! Yes, that is an empty jar of Talenti gelato you see. Having some serious me time.
Just finished three Pedro’s Tamales with a slathering of refried beans on top, plus some chopped onions and sliced olives and a big heap of shredded Sargento Mexican Four Cheeses, hotted in the microwave. ¡Numos grandes! They had a fire at the factory a while back and for the longest, horriblest, time, there were no Pedro’s Tamales to be had. But they’ve been back into production for a while now, and we can enjoy their great tamale goodness again. They use all American-grown products: corn, beef, pork and chicken. You can get them in all sorts of varieties from el wimpo mild to ¡ay, Chihuahua! melt your fillings hot. They ship, BTW. So if you have a freezer . . . .
Like the man says, “Ain’t but one fence between us and Canada, and it’s down.” Bracing for Diego. Going to be having a little cool spell, looks like. I remind you, here in the flatlands, I’m at the same latitude as Casablanca, Morocco (as in North Africa), so this is a big deal for us. Anytime there is the slightest hint of ice or snow here, it’s Demolition Derby Day on the city streets, and I make a point of staying home if at all possible.
Tomorrow, my friend LB goes to have corneal transplant surgery. She has Fuch’s dystrophy and having three rounds of chemotherapy for breast cancer (stage IV) did nothing to help it. Holding her in my thoughts prayerfully and hoping she’ll get her sharp vision back and be able to get back into color work with her knitting.
I’ve gotten to the point where I don’t watch live TV anymore. I work out what I want to watch and record it all. Then when I watch it, I can fast forward through all the %&^*#@! commercials. I’ve got some of that “artisanal” bread from Market Street, which is my delight (and my downfall!), and I’m thinking seriously about doing some with butter in the broiler. I’ve already got a pot of tea going. Hmmm. . . .
A little aside about life on the spectrum, I have a toast rack because toast from the toaster is supposed to be crisp. You pull a piece of toast out of the toaster and lay it on a plate, and the steam from the toast makes the down-side mushy. If I want mushy toast, I do it in the broiler. Butter the bread lavishly, and put the broiler on high — crisp crust, mushy middle. Crunchy, buttery goodness. Nuts. Now I’ve got to get up and go make some. Got some videos to watch on the YouTube channels I follow. I’m thinking sofa, knitting, lap robe, big screen TV. Having a kitty to curl up with me would make it perfect. It’s times like these when I really miss my kitties.
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Back when I was in the antique china business, I lusted after a Homer Laughlin china toast rack. Oh, that thing was a beauty — circa 1898. But, it was sitting in ebay at a way-too-much price, offered up by a serious Laughlin collector that I’m convinced really didn’t want to sell it. There’s a line drawing of one on this page, on the left, three or four images down. I still have a few American Beauty pieces, but most have flown to other homes.
Tamales. Who doesn’t love tamales? I’ve heard that the ones at the Bellville Meat Market are the best in the state, although I know a woman not far from here who does a fine job. I think this may be a weekend to find some. I’d go to Pedro’s if I were in your neighborhood, but I don’t need to pay to have tamales shipped.