Never leave a pattern alone.
That's my Olympic Motto.
I am renaming Tubey Tuberino since 1) it is being knitted during the Torino (Turin) Olympics and 2.) I am making so many changes to the pattern that it may no longer resemble an authentic Tubey.
So far I have
- thrown size to the wind and built the shrug custom designed to A's torso. While I originally cast on for a size small, I think I have ended up someplace before XS
- changed the colors to a scheme designed by A made up of grays and an occasional red
- changed the yarn (have I told you how much I love aurora 8?)
- added ribbing to the sleeves below the stripes (Nona made me do it - I did 5 x 1)
I also plan on adding short rows to the bust area to avoid the problem people are having with the front ending up shorter than the back due to boobage issues.
...and I am not finishing the sleeves until last, since I want to add loops so A can hook the bottoms of the sleeves to her middle fingers - i.e. the length needs to be just right.
In a new addition to the blog, I will post recipes that I make that warrant an addition to the virtual recipe box. My first recipe came from a blog written by an American living in Japan , nihon no ryori. I made some minor changes, but the main recipe was just wonderful:
Ramen
Strong Tasting Soup With Noodles, Pork And Vegetables
fresh raman noodles
stock ingredients:
4 spring onions (negi)
6cm ginger
2 chicken carcasses (I used a stewing chicken)
1 onion. quartered
4 cloves garlic lightly crushed (so it still intact but the juices etc are very noticable!
1 carrot, chopped
1 cup sake
90 mls (or a huge spoonful ,-) ) miso paste (any type)
30 mls shoyu
toppings
pork (slow roasted and sliced would be great, but any sort - cha shu, stir fried, etc will all be tasty)
vegetables if you want. i used snowpeas, carrots, beansprouts, baby corn. shiitake mushrooms would be good.
chilli
spring onions, chopped
optional - grated raw garlic, chilli oil and salt
OK, i am assuming most people reading know how to make a stock. Just put all the stock ingredients (not the miso or shoyu) into a saucepan, cover with water and simmer for a few hours. I left mine for about 3, but anything after 2 will be ok for this one. The miso and shoyu will add a LOT of flavour to the soup. remove the veges/chicken by draining the stock into another pot and set aside. If you are a beginner at this, don't throw out the liquid. That is your stock, and you can throw out the other stuff (the veges and chicken carcass form the stock making process!)
Blanche your topping vegetables if you are using them. Don't worry about the bean sprouts, they will be added shortly!
Mix a cup of your stock into a bowl with the shoyu and miso paste, and mix so that it is runny and combined Then add it to the rest of the stock. This is now a delicious tasting soup. Add some chilli too if you like!
Boil your ramen noodles. don't boil them till completely cooked, as the soup will cook them a little more.
Put the noodles in individual serving bowls and then put a handful of beanshoots on each. Pour over some soup and then place some vegetables and pork on top of them. top with the spring onions and voila. A delicious ramen dinner.
bon appetit!