where the only stress is caused by a vain attempt to use up all the yarn I've acquired ... or to put it another way ... Hello, I'm Mary-Lou, and I haven't thought about knitting for at least two minutes ...!
Fellow addicts, feel free to contact me and sympathise, at mlqknits AT gmail DOT com, or you can find me at www.ravelry.com (user name mlqknits)
Recently I got hold of some Paton's Cascade in a wonderful bronze colour on eBay - this is a mainly viscose chainette type DK weight yarn with a heavy feel and drape (like heavy silk without the price tag). Decided it would make a great Chanel-style jacket, as seen in Sally Melville's Purl Stitch book. I have sufficient of this yarn to do it (yippee!), and enough Twilleys Goldfingering in the stash (to be used double thickness) for the stripes. Have nearly completed the back, and all is well ... EXCEPT ... that now I have got this far, I can see that she has not centred the chequerboard pattern that she's using, so in fact the photo in the book, which shows mirror image chequerboards up the middle of the front of the jacket is a complete lie, because they could not have got that effect from using her pattern as written. Dilemma Time - Should I rip it/re-jig it, bearing in mind that that's 3 days worth of knitting, as I'm only knitting in the evenings during the heatwave, and in any case, I'm not convinced that I can make the pattern work out, as the repeats can't easily be moved, or shall I carry on and try to act like it should Look Like That (ie as though the central stripes have interrupted the overall pattern), or shall I just try to think of something else to do with the yarn instead. Hmmm.
Decided to stop while I cooked lunch, and am considering the problem meanwhile. In the meantime, something I've been meaning to mention is a recipe for home-made Limoncello. With this drink, you can make the world's fastest syllabub, whipping up this pudding only takes 5 minutes start to finish, instead of the 3 hours or so given in most of the recipe books (this is because you normally have to steep the lemon in the alcohol, but by using the Limoncello, this is already done for you).
To make the Limoncello, you need 3-4 large unwaxed lemons, 4-6 oz sugar (according to taste), and a bottle of vodka (the cheap supermarket own label stuff will do fine for this - I'm not suggesting you should use your good Stolly ...). With a very sharp small knife, pare the rind off your lemons thinly, try not to get any of the white pith if you can avoid it (or you make it very bitter). Put the parings into a large screw-top jar with the sugar, and vodka. Shake it for a few minutes every day for a month. Strain it into a bottle. You can drink this very chilled, or with mixers if you like, but I use mine for Syllabub.
So to the syllabub, which serves 5-6 (as it's rich). You need the juice and grated rind of a lemon, a couple of ounces of sugar, 2 tablespoons of the Limoncello, and half a pint of double cream. Put it all into a bowl, and whip till it's stiff (but before it turns to butter). Serve in small glasses and if you want to be posh, some of those nice Cigarettes Russes biscuits or Langues de Chats. Alternative toppings that also work well are finely grated chocolate, or raspberry coulis trickled over the top. Ta-da!