Nibbling Along

And So The Stash Grows...

Although I've been able to resist most of Sundara's Year In Color offerings, I really had to indulge in June -- how could I resist the bluey-green loveliness of Mint Julep? I love this color. I have a shower curtain in this color. The cool vintage tile in my bathroom is also this color (well, really it's just old, but since I like it I call it vintage.) And since I was getting a few skeins of Mint Julep -- one in sock, one in Aran Silky Merino, and one in Worsted Merino -- I figured I'd better get a skein of Crushed Cherries sock too. The sock yarn will probably become socks, and the ASM and worsted will probably become cowls, hats, or other small accessories for this winter. I'm not sure if any of this yarn is destined to become gifts for the holidays, because I think I am probably too selfish for that. This is my color.

There was a period in which Sundara yarn was really hard to get, when updates would sell out in seconds. Fortunately it seems like she's been able to really increase her production, and now offers yarn in a few different ways -- the Year in Color, occasional collections, and of course Limited Edition updates -- and it doesn't immediately sell out. There's even limited edition yarn up for sale right now, and I just received an email saying that 10% of this month's limited edition yarn sales are going to be donated to the Seattle Animal shelter. I sound like a Sundara commercial, but honestly, I've got no affiliation aside from being a very addicted happy customer. So please...if you've been wanting to try Sundara, go buy some. Because if you don't, I will, and I'm really running out of room here.

3.1415926...Blanket

I think that I have knit more of Elizabeth Zimmermann's designs than that of any other designer. By a long shot, probably.

This was my first attempt at the Pi shawl, which I knit as a blanket, using that yummy chunky Cascade Eco Wool stuff and a size 10 needle. I kept it simple -- stockinette all along, with a garter-stitch edge. I think I used about one and a half skeins. If I'd managed to find the other half-skein (I'm sure it's lurking in the depths of the stash somewhere) I would have knitted the last segment a little longer, and it wouldn't ruffle so much, but oh well. The garter stitch ruffliness is kind of cute.

This one is intended to be a gift, although I love it so much I may need to knit another one for myself. I haven't measured it, but it's big enough to keep my lap and legs warm. A nice alternative to the Snuggie, I think.

Birthday Socks

Most of the knitting I've been doing lately is design-related, but I have had a couple of personal projects going, too.

Jason's birthday was in July, so I decided to bring along a pair of socks as my vacation project when we went on our trip. Luckily, I had no trouble getting my SIP through security, but I was prepared: I usually knit socks on two (metal) circular needles, but I transferred over to wooden DPNs the morning of our flight. I also brought a tapestry needle pre-threaded with a length of waste yarn, so that I could slip my stitches onto the yarn if any of the TSA staff decided that my toothpick-sized DPNs posed a threat. My metal circs, meanwhile, were packed in a bag we were going to check, so even if my DPNs were confiscated, I wouldn't need to buy a new set of needles in London. Thankfully that wasn't the case, and I actually got a fair amount of knitting done during the flight, since Measure slept for a while on the way over.

The pattern for these socks is a variant on the "slip stitch heel basic socks" from Wendy Johnson's book Socks From the Toe Up. I changed the cast-on number, added a mini-cable to each side, and instead of a slip-stitch heel, did a stockinette heel with a mini-cable on each side to match the ones on the front of the sock. I haven't done many toe-up socks in this style -- usually I just do a short-row heel, because it's easier -- but it was interesting trying it out. The yarn is Sundara Sock yarn in a limited edition colorway called "When the Fog Clears." I love her yarns, but not that many of her colorways would appeal to Jason, so I was glad to snag this one. Happily, this month she's offering Graphite in the Year in Color collection, so I'll be picking up a skein or two of that for future man-socks.

How I Learned to Stop Worrying and Love the Zucchini

I think the whole secret to loving zucchini is to think small. Don't be a zucchini size queen; the giant ones tend to be watery, and therefore less flavorful, compared to their more miniscule brethren. Whether you're planning on sauteeing, roasting, or shredding your zucchini and turning it into a delicious quick bread, go for the little guys.

Zucchini bread is pretty much my favorite way of eating zucchini, and it may even be my favorite quick bread. Banana bread and pumpkin bread are awesome, of course, but zucchini bread has that subtle extra textual thing going on. Plus, how often do you get to eat green bread?

My mom's recipe (I don't have any idea of the original source; we've been using this one for a while so it has been copied and re-copied as various cards have fallen victim to oil spills and overuse) hits all the right notes for me -- provided we leave out any nuts or raisins, which I think are just silly. Of course if you are a nut and/or raisin lover, you are free to add them to your bread, but in my opinion this is one of those cases where less is more. Let the zucchini shine, my friends, let it shine in all its glossy green glory.

Zucchini Bread

4 cups shredded zucchini (about 6 small zucchini will usually do the job)
2 cups sugar
1 cup oil OR melted butter
3 eggs
3 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
powdered cinnamon and cloves, to taste
big pinch of salt

First things first: preheat your oven to 350 degrees, and grease two largeish bread pans.

Wash and shred the zucchini, then use a few paper towels to squeeze some of the water out of the shredded pulp. This is less necessary if you're using really small, firm zucchini, but very important if you are using ginormous watery ones -- it helps you get rid of excess water, which is good because that water is not adding any flavor.

In a large bowl, stir together the sugar and oil, then add in the eggs and stir until they are well broken up. Throw in the zucchini and mix. Measure out the flour, then stir the baking soda and baking powder into the flour. This helps ensure that they will be more evenly incorporated. Stir in the flour mixture. Now season the batter to taste with a few shakes of cinnamon powder and a dash of ground cloves. Add a pinch of salt or two.

Pour the batter into the pans. Bake for about 45 minutes to an hour, depending on the exact size of your bread pans. The bread is done when a toothpick inserted near the center comes out clean. Turn out onto a cooling rack and cool before slicing, if you can wait that long.