Well, helloooooo. How are you? I've been here, there, everywhere, and nowhere. I had a fit in my office and tried to clean it, and it feels better. Andy took the week off and is going to clean out the basement, which is long overdue. I finished gathering my tax data to send to my accountant. I checked in on our last two back-ordered cones of embroidery floss for Time of Flowers kits and found that although they'd been ordered by me four weeks ago, the sales rep hadn't actually put the order through. This, or something like it, literally happens every time. Every. Time. Luckily, the cones had already come in on their own, or something, and they are shipping them out to me today. :/ The printed patterns are due to arrive here on Friday. So if those look good and the cones arrive next week, we'll still be on schedule to ship out of here at the end of the month. The fabric is all cut and waiting. I'm planning to write my cross-stitch post next week now that I'm kind of caught up with my other stuff. And, yeah. The usual. Life.
In the kitchen, I bubble wool on the stove and make pretty colors. This has cracked open a whole new world for me. Andy backs up and watches the whoosh of my enthusiasm take over the house. I read probably twenty online tutorials about how to dye yarn with food coloring. Here's how I wound up doing it: I soaked a few mini-skeins (about 25g each) of sport-weight natural wool (and some was white angora yarn I'd had hanging around for years) yarn in water with a a few glugs of vinegar thrown in. (Disclaimer: I'm not precise about any stuff like this — I just go for it and see how it goes, FYI.) I whisked some Wilton's gel food coloring into a little pot of water on the stove, with some more vinegar. I moved the yarn into the dye pot and heated it up until it was almost simmering. Then I let it stay that hot for a while, until the dye was "exhausted." Do you know what that means? It means that all of the color has moved into the yarn and the water has turned clear again. Completely clear. It's really cool. Then I took the yarn out of the pot with tongs and let it cool down. They say you're supposed to leave it in the pot to let the water cool down, but I didn't do that. I couldn't figure out why you would have to do that, but maybe I'm missing something. Then I washed the wool with a bit of Dr. Bronner's soap and rinsed it (gently) and hung it to dry. I felted some of it in my impatience. Basically you want to not shock the yarn with drastic temperature changes or a lot of agitation. It also kind of depends on what kind of wool you have. The wool I got at the Pendleton outlet store, which they use to bind the edges of their blankets, did not want to felt much (though they insisted that it wasn't superwash). The Brown Sheep Nature Spun sport wanted to felt like crazy and did, when I wasn't careful.
I also made some speckled yarn by flinging cake sprinkles and dry Kool-Aid and other drinks powder at the damp yarn and then microwaving it. You can lay down some Saran Wrap and then dot the yarn with dye on a toothpick, or shake on some cake sprinkles, or drop on some food-colored powder, and then wrap it all up and microwave it for 30 seconds at a time until it is steaming. A few minutes. People say that sometimes the yarn burns, but mine didn't. Take it out, let it cool, then wash the candy off. Some of the dye colors struck and some didn't. I think I might not have had enough vinegar for some of the sprinkles to strike, though when they did it was great (and the Kool-Aid has citric acid in it, so that acts as an acid to help bind the color to the yarn). It was a fun experiment. I have so many plans to do some more. The fun thing about it is that all of these dyes are food safe, so you can just play around with them in your kitchen. I have no interest in doing other kinds of more complicated dyeing in the house, but just this is so much fun. I have an entire box of cake decorating supplies, so it was really simple to just start trying things out.
The dollie ballet sweater, above, is the Pendleton wool and I love it. It's a bit sticky to knit with but I think it's making brilliant doll sweaters. They're quite sturdy. I was going to do it in angora, but for several reasons I think I'm going to stick with wool. At night I'm in the process of re-editing all of the Little Animal Family knitwear patterns and designing new items for the new dolls that I want to launch this fall. I will be carrying a new line of sport-weight wool (Maine Line from Jagger) in a gorgeous palate for these patterns, and I'm also going to offer up some of my own hand-dyed yarn in mini skeins wound just for these patterns I've got planned for the dolls. Anyway, stay ye tuned for more on this in the coming months.
Roasted Carrot, Parsnip, and Potato Soup
Adapted slightly from original recipe by Martha Rose Shulman for The New York Times
1 ½ pounds carrots, peeled and cut in 3/4 inch pieces
½ pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice 1 medium (about 6 ounces) Yukon gold potato, quartered
6 garlic cloves, in the skin
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
6 cups chicken stock or broth, enhanced with a couple of extra teaspoons of Better than Bouillon chicken stock concentrate
Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
Crème fraîche for garnish (DO NOT LEAVE THIS OUT — it is amazing with this soup)
Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes. After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables. Put them all in your big soup pot.
Hold garlic cloves with a towel so that you don’t burn your fingers. Squeeze out the pulp into the pot. Add the chicken stock and blend all with a stick blender. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.
***Time of Flowers is sold out right now, though we will have 60 more kits to put on sale as soon as I count up all floss we have left and let you know if we can ship at the same times as the other kits, or if these will be shipping a bit later than the original 400. Thank you to everyone who has ordered!
***Oh — and the PDF Only option for the Time of Flowers pattern will also be available in a couple of weeks, as well. I'll let you know. Thank you!