Knitting to stay sane

Starting something, when I had many others on needles, is the thing to do, just to make oneself happy...  Most of all, I need to have socks on needles in case I have to go out.  But who's going out these days?  Not me.  So I started socks with this beautiful yarn only to discover that it was SOOOO beautiful that I couldn't stand the thought of wearing it on my feet!

Using my book of  Sock Yarn One-Skein Wonders I found this pattern called Celeste Shawl.  The photos in the book really didn't do it justice, and I was fully prepared to get to a point where it would be disappointing and I would rip it out.

But it didn't disappoint, and with blocking to bring out a pointed edge, I LOVE IT!  And the color!!!

 Yarn: Rockshelter Sock by Meadowcroft Dyeworks.  100% merino. YUM!
And speaking of YUM...

I'm learning about sourdough bread making.  This is definitely my best attempt at making the "big hole" type of "rustic" sourdough.  A friend shared her starter, and recipe, and with the help of the Internet I've been making bread 2-3 times a week.  

Plus, the need for face masks... I've made 4 so far, for ourselves.  I've been tempted to make them in great numbers like my friends have, to give to the many who are requesting them, yet, when I get done with 2 (at a time) I'm not as eager to continue.

Stay safe!

My favorite morning

Focaccia in the bread machine, fresh rosemary roasting in the oven, and the kettle is on. Happy weekend! 

Keeping Busy

Last Thursday, I found myself a "symphony" widow... hubs is out rehearsing for the weekend concerts. Carmina Burana, which I sang in the 70's with the Norwegian Symphony Chorus, is a favorite.  Haunting melodies, that once you hear them a few times, become so distinctive and unforgettable.  It will be hard to sit and listen.  Hubs has been playing motifs that I sing along to while in the next room.
That day neither of us picked up bread for sandwiches so foccacia made a return.  This time I made a half recipe and used the same pan.  Results:  Yummy!  Flatter, and did I say yummy?

 I warmed a piece in the toaster and drizzled--honey! Oh, my!

Not very often...

Count 'em.  How many times have I featured food on this blog?  A few, and not enough to make anyone think I actually bake anything... But here it is, folks.  Just when I thought I'd have nothing to blog about, I produced (re-produced) this recipe, and it was FI-INE!
I present to you Foccacia.  Yessirree!

And it's yummy in my tummy...
Of course, I was inspired by one of my favorite Norwegian bloggers who made home-made marmalade AT THE SAME TIME!  I'm not THAT clever, in fact I only got to this stage when I had to leave the house (for an appointment) and my hub took over the baking with my instructions to follow.

He dutifully let it rise and added the topping.

And he baked and removed it from the oven too.
Thanks to Muffin, I can bake foccacia!
If you have a scale and a metric measuring cup, you TOO can bake your own, fresh... yum.

Jorid's Foccacia:  
Dough   1 kg all-purpose flour, 1 packet dry yeast, 9 dl (900 ml) water at 95º F (40ºC), a big spoonful of honey.  (My addition:  I added a good portion of pizza spices and rosemary to the dough and no sun-dried tomatoes.)
(Muffin used sun-dried tomatoes.  Chop them up.)
Put water, (tomatoes/spices), yeast and honey in a big bowl.
Add flour to water while stirring.  (Use a mixer if you want.)  Cover bowl and let rise for 1 hour.


Pour (yes, pour, it's pretty mushy) the dough into a 9"x12" baking pan OR larger that is lined with parchment paper.  Let rise for at least 20 minutes.  Poke small holes in the dough and drip olive oil over the top.  Sprinkle with pizza spices, rosemary and coarse salt.


Bake low in the oven at 400ºF for 35-45 minutes.  (9"x12" pan = 45 minutes with last 15 minutes at 350ºF)  It should be golden brown.


Good luck!

Viking Breakfast!

Here's a breakfast fit for Norwegians!

I'm kidding:  This is a great midnight snack... Rugbrød and Limoncello.  The bread has a funny name in English but means Rye Bread.  (I  Norwegian breads.)
And then bake them up fresh in the morning, like this (with pumpkin seed topping):