Happy Birthday today to one of my favorite readers.  I spent today making pasta sauce and chili sauce, something I think you might approve of.  It was a great day to make the house into a tomato scented sauna; something that only happens when you have 2 pots of tomatoes simmering on the stove, canning water boiling and 2 pans of tomatoes roasting in the oven.  Try it, I promise you’ll love the way the house smells!

I also snuck in a little knitting and reading while everything was simmering today.  I probably should have done a load or two of laundry, but hey, I can’t do everything.  I should have a finished sweater to show you shortly.

As for my Leftie, I finally decided I am going to keep my gold Leftie.  The brown and pink was donated to a auction that we have at the school every fall.  I hope people bid on it!

Pattern:  Leftie 

Yarn:  Lisa Souza Hand dyed sock yarn in Aww-Tum and Lisa Souza Handspun in  Squash Blossom.  I bought this at either Sock Summit or Stitches Midwest last year… sad that I don’t remember which one.

Modifications:  Just one.  I decided I didn’t want to weave in all the little ends on this go around, so I experimented with some I-cord edging.  I decided I didn’t like the way the attached I-cord looked as it joined the main color.  So instead, I worked the I-cord in the contrasting color independently of the body of the shawl until a contrasting color row.  If you enlarge the photo you might be able to see that the I-cord sort of floats along next to the shawl.  I should have gotten a close up of the edge this afternoon.

This makes 2 finished projects for the month.

2 thoughts on “Awww-tum”

  1. Barb- I slice the tomatoes, take the seeds out if they’re particularly juicy (although you don’t have to), and lay them on a pan. Drizzle with olive oil, sprinkle with salt, cloves of garlic and tyme or rosemary if you have it. Cook at 250 for hours (3+) until they are sort of shrivelled. Freeze them in freezer bags if you can keep from eating the whole pan. It’s like eating tomato candy! I love them hot out of the oven with crackers, but have also used them in pasta and chili.


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