Let's start off with the good. There' plenty of time to bitch about stuff later.
-OK, you know I'm excited about this, but Stephanie Pearl-McPhee posted about her trip to Dallas, and there I am, with the weird face and two tweed socks (look familiar?) down in the middle. I think her post pretty much captures the awesomeness of the event, and it was crazy awesome. Thanks for coming down to Texas, Steph. Hope to see you again soon!
-Had a great time last weekend with my dear cousin, Mark, and his wife, Erin. These folks know how to have a good time, which is mostly evidenced by the extensively stocked bar they keep. We had an awesome time grillin' and chillin' at there house Sunday and Saturday, and we celebrated a fantastic visit from my sister Kara and her live-in, Vic.
That's Dave in the foreground and Vic in the back. We were doing a good job of sipping mojitos and keeping cool either by the pool or in it. Also, I did a canonball. It was awesome.
Kara doesn't like this picture of herself, but I do.
Here's Mark, my cousin, trying to wear a pink innertube. Someone tell Mark that you're supposed to use that thing to float.
Here, Vic thinks that the float is better used as a shroud, which will help him launch silent splash attacks on unwitting swimmers.
Oh, and did I mention that I got to meet Clover, Kara's new little chihuahua/poodle mix? What do you call that, a Poochi? Choodle? Chipoo?
-Kara brought me some fiber to spin. 100% Peruvian Alpaca, dyed with vegetable dyes by natives in the Andes. So awesome. Don't know what an alpaca is? Take a few moments to look at some video.
You want one now, too, don't you?
It's in just about every color of the rainbow. Really gorgeous stuff and the best fiber I've spun yet (OK, it's only the second type of fiber I've spun, but if it gets better from here, I'm totally cool with that.)
100% Alpaca on my drop spindle.
-I've also been knitting a lace baby set for a shower next weekend. Now I know what I'm going to do with all that left over sock yarn! BABY SOCKS!!!!
Vine Lace baby hat by Sandi Wiseheart from Knitting Daily in Red Heart Heart and Sole, Ivory colorway.
-Also knitting a surprise for my little niece, Teagan. Her birthday party is next month and I'm so ridiculously excited about making her some cute stuff.
-Also knitting socks. Only I'm trying to muster the mental will to start the second Noro Stripey Sock.
-Also, the orchids are blooming and looking quite fabulous. I may not be able to get my garden right, but hey, I can take care of orchids!
- I don't know what's wrong with it, but I hurt my right foot pretty bad last Friday. Let's just say that a shovel was involved and it didn't end well for my foot. In any case, I've been hoping that it's just strained and that it'll mend, but it's a week later and it still gets sore from walking on it.
- Been having trouble sleeping lately. I'll lay awake for an hour or two in the middle of the night, and Dave, being the sweet guy that he is, won't make much effort to get me up in the morning before he leaves. This makes me feel unproductive and lazy, but I'm still trying to figure out what I can change to make sleeping a little easier. We might need a new mattress, which would be prohibitively expensive right now.
- On the injury to self theme, I ran my elbow into the wine rack last night while playing with Hornsby. I then proceeded to blame the dog for my own klutziness. He gave me kisses and I'm trying to get over it, but it still smarts. Apparently, being unemployed makes you uncoordinated.
-I got a really cute haircut from my sister, Kara, but it requires styling, which is a time investment I'm reluctant to make.
A Very Jemison Potato Salad:
6 russet potatoes, peeled, boiled, cooled and cut into 1" pieces
8 hard boiled eggs (preferably from backyard hens), peeled and chopped
1 Vidalia onion, chopped
4 celery stalks, chopped
2 Tbs. dijon mustard
1/2 c. light mayonnaise
juice of one lemon
1 Tbs. olive oil
1/2 tsp. salt
1/2 tsp. celery seeds
pepper to taste
Combine the salad ingredients in a very large bowl (I'm talking humongous. The biggest you have.) and set aside. Whisk together the mustard and mayonnaise in one bowl and the lemon juice and olive oil in another. Gradually add the olive oil mixture into the mustard/mayo mixture in parts, whisking continuously. You want to emulsify the mixture, combining the ingredients completely. Whisk in salt and celery seeds and then add to the salad ingredients. Stir to coat the salad completely. Cover with plastic wrap and let sit for 1 hour in the fridge before serving. Enjoy!