Monday, December 5, 2011

Settling in

Has it been nearly a month since I posted? Unpacking has taken much longer than I suspected it would. We've moved to a house with less square footage, and although we have a large storage container on our 2 acres to hold our overflow of "stuff," we're stuck doing a lot of sorting and deciding. It seems that every day I'm dropping flattened cardboard off at the recycling center or donating household items to shelters. It never ends.

Some random photos:

My cookbook collection, about 80 percent of it. There are a couple more boxes of books out in the storage container. Sadly, this is my collection after culling -- I donated roughly 100 books before our move.

The livingroom is looking a wee bit more settled, but still there's a lot of work to do. This is the scene that greeted me this a.m. after my son's raucous playdate from yesterday and some furious knitting (mine) from last night. The sofa has been stripped of its slipcover for a washing, thus contributing to the disarray. The rattan chest a/k/a coffee table is going to be replaced shortly, and our tv stand, which is not in the photo, is awaiting a coat of paint. I can't wait to do the big reveal on this project!

Lastly, I've discovered our Victorian-style wall sconces are excellent tools for sock blocking! This sock is one half of a pair destined for my step-mother down in Connecticut, a pair of Elizabeth Zimmermann Woodsman's socks.

I've been doing a fair bit of knitting but unfortunately most of it is holiday related so no pictures. I cast on Thea Coleman's Irish Coffee a couple weeks ago, but had to put it aside to focus on gift knitting. However as a reward for knitting three four hats over the last week, I purchased Anne Hanson's Fartlek hat pattern a couple nights ago and will be knitting myself a nice warm cap for the holidays. Ok, yes, I find the name "fartlek" amusing (and so does my son), but I really like the design and have the perfect yarn for it:

It looks a bit more colorful in the photo than it really is. The lighting today is quite poor.

In other Anglophile news:

  • My hopes for the coming season of Downton Abbey on PBS next month have been dashed by this review in the Telegraph. SPOILER WARNING: Read at your own peril.

  • Speaking of Downton Abbey, this Daily Mail article about Julian Fellowes' decidedly unaristo ancestors is a fun read and shows us the class divide in England is still alive and well.

  • Did you know that November was Wovember, a time to wear and celebrate wool? (I know I dug out my woolies!) Here's a fascinating expose of retailers who erroneously label clothing or fabric as "wool." I think this mostly happens in England; in America, wool means fabric made from the fleece of sheep or other fleecy animals or it refers to yarns spun from animal fleece. Will double-check on this!

  • Lastly, I've been enjoying -- nay, loving! -- the CraftLit podcast, which I listen to when I'm slogging though stockinette hell or walking our local bike path. Why it rocks? Half the podcast is taken up with craft talk, mostly knitting, and the other half is a recorded book from the public domain ... and yes, my Anglophile friends, the books are mostly British! Host Heather Ordover has the most evocative voice and spot-on delivery. I'd listen to her read the ingredient list on a spray bottle of Roundup. And the lady knows her literature. I love that she prepares a little introduction to each chapter, offering tidbits on the social history of the time, explaining political history and etymology of words. (Who knew that Bram Stoker got off on the word "voluptuous"? I didn't.) Anyway, it's definitely worth a listen, and I heartily recommend Dracula, even if you're not a fan of horror fiction. The readers are excellent and it's truly a scary book.


  1. Wow - I am staggered at that collection of CULLED cook books. And feeling very undomestic/ated.

  2. Part of it is that I'm a food writer by trade. I get a lot of cookbooks sent to me for reviewing, most of which I end up donating to our local libraries. If I have a question about angel food cake or how to properly shred suet for a pastry crust, I know I can find the answer on my shelves.


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