It’s coming folks.

I had originally planned to do it this morning but there is a little baby girl (she’s not a baby anymore) that has a birthday today. I’m taking her out to play for a bit and when we come back I’ll have the update up. So plan for around 2pm EST.

Here’s a little tease (and I mean little):

I missed the pretty sunrise. Well, missed may not be the term to use. I was up early working in the dye kitchen and I saw the sunrise from the door. I didn’t, however, get a chance to snap a photo to share. I figured the view wasn’t all bad even without a sunrise.

I haven’t knit much the past 2 days but I did get some knitting done over the weekend:

She has a back and an arm. One more sleeve left and the collar. I need some solid knitting time and I’ll have her finished. Hopefully in time for Rhinebeck.

Today I have the rare recipe for meat. Most of the meat type meals I cook are pretty simple but I’m told they’re pretty good.

Apple Pork Loin
Marinade:
1 cup of Apple Cider
2 TBS minced garlic
1 TBS crushed Rosemary

Put the pork loin in the marinade when the football game starts. At half time, flip it over. (You know enough to not leave the pork sitting on the counter right? Keep it in the fridge, ok). When the game is over you can pop it in the oven at 300F. I cover it with foil or the casserole cover. I let it cook right in the marinade. I cook it for about 1-2 hours depending on the size of the loin. The last 15 minutes while I’m preparing the rest of the meal, I take the cover off, and turn off the oven. The loin looks anemic if you dont let it get a little color without the cover.

Voila, that’s it.

Moving on to non meat subjects….
I finished these:

With much excitement from the recipient. She’s swimming in them but she doesn’t care. I’ve started on a new pair but they’re in this months club fiber so I can’t show you them quite yet.

I wound up 4 balls of the yarn for Aftur.

It’s a simple 2 ply totaling somewhere around 700 yards. If only that pattern would get here, I could get started.

The warp I put on the loom Saturday was pink. I had plans to use a variegated yarn for the weft.

Ok, I fess up, I didn’t weave them. Boogie Baby did.

This was about the point in the weaving when I realized that when I calculated the warp for length and waste, I forgot to calculate the shrinkage. The towels ended up smaller than I wanted but they’ll still do their job.

While Boogie Baby and I were weaving, the big one worked on math practice problems.

Those things on her cheeks are old tattoos. They won’t wash off entirely. They just wash off enough so you can’t tell what they were. She still thinks they look cool.

I hemmed the edges and they were the right size

But then I gave them a run through the washer and dryer

They’re smaller but I’m ok with it. Like I said, they’ll work ok and it’s a learning experience. I’m sure that it won’t be the last time I forget to calculate the shrinkage. I did calculate it into the next warp. My memory is at least that good that I can remember for the immediate following warp:

This will be more towels. One waffle weave all in variegated and one zig zag in variegated and solid again.  I realy like both of those patterns.

This may be more appropriate for the Aussies that are heading into their spring. Still, while we’re heading into fall and winter here I still sometimes like a frozen treat. Wrap up in a blanket, pour a glass of hot tea, and have some sorbet. Once again Sorbet is a good “raw food” dessert.

Back is Pina Colada, Front left is Peach Lemon, Front Right is Berry Lime

Pina Colada:
Equal Parts - Banana, Fresh Orange Juice, Crushed Fresh Pineapple - If you are up for it, you can add in some Coconut flavored liquor or shaved fresh coconut. I topped mine with the fresh shaved coconut when I had a bowl.

Peach Lemon:
4 Peaches (with skin but no pits), Fresh juice from 2 Lemons, 1 Tbs Honey.

Berry Lime:
1 cup each Blueberries and Strawberries, Fresh juice from 1 Lime.

I froze the fruit (not the stuff I juiced of course) before I processed it. They were all simply made by whizzing them up in the blender. If you whiz them up when they’re frozen, you will skip a step and get to eat it sooner.

Sorbet is made basically by whizzing it in the blender, freezing for an hour, Blending again, then freezing until frozen through. Yes this sorbet will freeze hard but it tastes really good and fresh. If you are making this to serve to guests, Take it out, let it sit for 15 minutes or so on the counter and blend again before serving. It will still be frozen but the extra blending will give it back that creamy texture. Of course it’s really good to eat just as you make it so you may not have any left.

I try to keep fruit in my freezer all the time. I use the frozen fruit to make a quick sorbet or with different ingredients for smoothies. Which I need to get on soon so husbeast can take it to work.

I’ve done little knitting but I warped a loom on Saturday with the help of Nana but I’ve been thinking and I want it wider, So I’ll add on today. If I get anything done on it, I’ll surely take a picture. I have done quite a bit of spinning on this:

It’s some wool alpaca blend I got in Maryland a couple of years ago. I know it’s white-ish but it’s going fast. I love pin drafted fibers. I was just spinning it to get it all spun up (there are 2 lbs of it) and then I found Aftur on Ravelry. I started out thinking of doing an Aran with this but seeing that sweater on Ravelry just made it click. I need to make that sweater. I have a bunch of Romney locks that I can blend with some of that Alpaca fleece I have and come up with the other colors. Once the pattern arrives I’ll sit down with my crayons and color a few options.