CHRISTMAS PROJECT

Robin and Primrose, Iris and Elsa's black and white sheep, were shorn again this last spring.  Once again we took the uncleaned wool to be processed.  We took it to a new place this year, and although the processing was excellent, all the end products smelled faintly of cigarette smoke and some sweet something to cover it with.  Lots of washing and hanging out through a few rains finally rid it of the smell.

We had the wool processed into both a 3ply and a 2ply yarn.  We opted for no natural 'white' this year, but a light heather gray and a dark heather gray.

This is the dark heather gray, lovely in and of itself.  In as much as I had already knit sweaters for the girls in gray, we decided that I would dye this yarn a red color....

The color in this photo isn't really true, the yarn is actually more a combination of this and what is below...

this is a more accurate depiction...I have the hanks on an 'umbrella swift' and am turning it into...

(this is nearly the accurate color)

yarn balls, which will have a central pull yarn that I can knit directly from...

I have the equivalent of 8 hanks of yarn, enough to make two sweaters...
below is the pattern that Jonel wanted for the girls.  I hope to have them complete by Christmas. 


 If you click anywhere on the following link, the web address will appear and you can see the link.

http://www.ravelry.com/patterns/library/springtime-in-hollis

BEAUTY AND SURPRISES

It was early November, when I first came into the Kickapoo Valley...everything brown and dreary.  Still I recall the vivid beauty of this area, I remember how despite the monochromatic colors, it was stunning.

Yesterday Freddie and I hiked our property and were confronted with beauty unending.  

A small oak tree dazzles with huge orange colored leaves...

We came upon another oak whose trunk (beautiful in its own right) was almost nothing, in no spot was it any thicker than about 2", and yet...

its upper story was filled with leaves...I found it unbelievable that it could still be alive...what a strong urge nature provides.

On one part of our 207 acre property is a lovely pinery...

...I am glad I randomly choose this bright colored hat for this hiking trip, as unbeknown to us

well camouflaged hunters were staked out on our property...

...and this morning!!!!

the first gentle, lovely snowfall...

that will stick around for at least a couple of hours.

Not that I am so ready for winter, but then again, perhaps I am.  

THE GLORY OF LEFTOVERS

Frosty mornings, cool, crisp air...a certain call for comfort foods to round out the day.  Tuesday morning began this way longing for something warm and comforting for the evening meal.  I let my thoughts meander around the pantry and fridge for several hours until it finally came to me...risotto!  Despite being an Italian dish, I never grew up eating risotto, but have come to love its creamy, aromatic, richness.

For supper, carnival squash risotto, begun with onions, garlic, with the last liquid absorbed being a good white wine.  It was delicious served with braised kale.  Now what to do with the leftovers:

...again the mind's journey took several twists and turns before settling on...

risotto/kale layered with phyllo dough and plenty of melted butter...

served with a fresh spinach salad liberally sprinkled with cut up apples, olive oil and balsamic vinegar. 

Another night of warm, comforting food, which tasted just a bit elegant.  Served with a good glass of white wine (14 Hands Chardonnay) and warm crusty bread...oh, we eat so well!

STILL GARDEN FRESH

It is clearly November with its cool, dreary, misty days.  Some things still remain, at least for a short time, in the garden, namely kale, leeks and carrots.  Having some freshly dug leeks and carrots in the house, they kept dancing here and there in my mind, searching for just the right way to combine them...and I think I found it.

I decided to caramelize the leeks.  I cleaned them thoroughly, cut off the green tops, and thinly sliced them lengthwise.  Melt butter in a pan until bubbly, add leeks on low heat, and saute for about 30-45 minutes, adding a bit more butter if it gets dry.

In the meantime, gently steam cleaned and sliced carrots with about a tsp. of fresh thyme, until just able to pierce with a fork.  Add good white wine to the leeks and let slowly evaporate, then add the drained carrots and saute.  Add the reserved carrot water if they get dry.  

...sprinkle parsley over top just before serving...

Earlier in the day saute onions in olive oil, when onions are soft and yellowish, add plenty of cut up garlic and saute briefly, add lots of fresh, clean, kale, stems removed and cut into smallish pieces.  Saute until desired doneness.  Meanwhile cook potatoes in a small amount of salted water until done.  Mash with a bit of milk, salt/pepper and mix with the kale.

Spread in a buttered casserole dish, dot with butter and bake at 350 degrees for about 20-30 minutes.

One of my very favorite meals that I recall with vivid culinary delight is chicken cutlets.  They are as delicious today, if not more so, than when I was a child.  Take organic boneless chicken breasts put between layers of waxed paper and pound until thin.  In  one shallow dish have one egg (a little water added) slightly beaten, and in another shallow dish place a good amount of seasoned Italian breadcrumbs.  Dip the now thin chicken into the egg (both sides) and then dredge in the breadcrumbs (both sides), and refrigerate for about 1 hour.  About 20 minutes before serving, heat canola oil in a large frying pan, when hot add the chicken, fry until nicely browned and turn and brown the other side.  Chicken should cook in about 15 minutes or less, check for doneness by slicing into the thickest part, if it is fully white, it is done.

Served with warm crusty bread, this meal simply can't be beat.

It is such a pleasure in so many ways to prepare food straight from the garden!  I remain grateful to this earth and all it provides and for the ability to prepare and serve it.  As the growing season reaches its culmination, I regret the absence of fresh vegetables (especially tomatoes, of which I have not had my fill) but also know that my larder is full!  Honestly, when preparing/serving a meal like this, I feel a fullness of heart and know that all things are intertwined.  I can only hope that my grandmother Gennuso,  my mother and my father, from whom I learned the love and respect of gardening and food, wherever they may be, know I honor them and the earth, too.