It is indeed a mystery, that after so many years of knitting , why I don't take more care and count my rows. The knitting trinket box certainly holds every type of row counter imaginable. I have stacks of notes and paper and there is always the option of looking at the first sock that I knit to make sure that they match.
Here is Kiila, Ravelry's SKA group Mystery Sock for May. I was only days short of completing the pair to qualify for fabulous prizes. After I had cast off and donned them for their photo shoot, I noticed one sock was shorter than the other. Well, I couldn't leave them looking like the odd couple, so off to the frog pond they went. Luckily they were knit toe up and the tear out was not so painful. Out came the leg and after a careful pattern count, presto, they're a matching pair.
Down to stats. Kiila was knit toe up using the Magic Loop method using 32" long, #2 circular needles. The sock yarn came from a long ago purchase on a trip to St. Petersburg a couple of years ago. It's ShiBui Sock yarn in a semi solid color way called Midnight.
Since we are in the midst of the summer season, dinners are usually cold meals consisting of salads or soups. Anything hot will usually be cooked outside on the grill.
Due to a bumper crop of yellow summer squash and mint leaves, I found an easy soup recipe that I will share. The only substitution is olive oil for butter to keep it heart healthy. This soup tastes great cold as well. For any of these puree type soups I find that my Braun stick blender is the best appliance. It blends hot liquids right in the pot. I can't imagine life in the kitchen without one. So, without further ado, run don't walk to the store and try out...
courtesy of Bon Appetit
For squash soup
• 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
• 1 medium onion, halved lengthwise and thinly sliced crosswise
• 1/2 teaspoon salt
• 2 lb yellow summer squash, halved and thinly sliced
• 2 carrots, thinly sliced
• 1 yellow-fleshed potato (1/2 lb), peeled, halved,
• 4 cups chicken stock or reduced-sodium chicken broth
• 3/4 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh flat-leaf parsley sprigs
• 1 large scallion, chopped (1/2 cup)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons water
• 1/4 teaspoon salt
Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
Puree soup in a blender until smooth and transfer to a bowl. Return puree to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
Make pistou while vegetables simmer. Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
Swirl 1 tablespoon pistou into each bowl of soup.