Daily blog: Knitting and baking.


I put a Facebook request for a blog topic and within the requested 5 minutes I received two suggestions: knitting and baking.

I not a good enough knitter to write something useful about knitting (like tips and tricks or maybe a made-from-scratch pattern?) but I can certainly share what I’ve been up to. As for baking, this is a little bit more up my alley although needing to eat low carb and gluten-free has put a damper on my baking ambitions. There isn’t much that ruins my will to live like baking something I can’t eat. I always end-up eating it anyway (gotta make sure no one dies) and since I’m a decent cook, I end-up eating most of it. Half a pan of banana oatmeal chocolate chip muffins is as potent as a whole bottle of antidepressants except that it won’t kill you. It will kill your keto streak, however.

In the knitting department, I finally finished the Martin-Storey Mystery Knitalong from 2016. I purchased all the wool in a kit and tried really hard not to see it as a $200 blanket. Because I would never spend $200 on a blanket unless I was making it myself, which makes no sense whatsoever. Why do we expect knitting and sewing to make sense? They’re hobbies. All hobbies are expensive and useless, that’s the point of having a hobby as opposed to a job. We don’t expect horseback riding to make financial sense from a transportation point-of-view, do we?

First, I was supposed to finish the blanket for Clara’s 20th birthday. Then as her Christmas gift, then as her 21st birthday gift, then 22nd and finally, I decided that it would be her graduation gift. I was still finishing it at 1 am the day before her graduation party and blocking it the morning of. It might have been wrapped-up slightly damp but it was given as a graduation gift and that’s that.

Then I made a bunch of striped Barley hats with the leftover yarn. No one will wear them because they are itchy but eh.

Here are the patterns:

Barley hat by tin can knit.

I added the stripes myself. To properly stripe the garter stitch section, you have to make sure to change colour on a knit row and from a knit row. So you’re knitting the new colour unto a row of knit stitches or else, ah, hum, I can’t describe it but if you purl the new colour or knit the new colour on a purl row it will look like you’re wearing your hat inside out. Don’t take my word for it, try it if you enjoy frogging your work.

Martin Storey 2016 Mystery KAL

My personal religion is that sampling is for the birds and that’s not always a good idea when you are knitting an afghan. I learned so much putting this thing together! It took me two-thirds of the sewing the squares together to finally understand how sewing worked (it’s a little more subtle than the Montessori lacing toy would have you believe).

Baking-wise, I suffer from cooking fatigue. I haven’t been baking much but I have been learning Indian cuisine. I started following recipes but I decided that I wanted to learn how to cook the way an Indian mom would in her own kitchen. And from what I could see, women learned cooking from other women and not from books. I found this guy on Youtube who cooks on an open fire in his garden. He doesn’t say a word but his videos are mesmerizing. I still use recipes but I’m also learning about the order of things in Indian cuisine — what goes in when, how big should the chunks be, how long should you pound the brains out of that ginger — from his videos. I love that he is using one knife (I get laughed at because I also use one knife for everything) and sitting on the floor. Living in a real Indian or Pakistani family just to learn how to cook is a bucket list item for me. Let me know if you know someone who will have me. Man, I love palak paneer…. Gotta go!!

Cooking for a crowd


The more I learn about the mainstream food supply, the least I want my family to eat from it. As a mother, I am conscious about creating healthy eating habits and raising children who are healthy in mind and body. For years now, I have been striving to cook from scratch using real ingredients and avoid heavily processed foods. Avoiding processed food is a challenge especially when it comes to school lunches: the need for speed and convenience, both at the assembly and intake levels, tend to trump my best laid plans. It doesn’t help when the teachers consider a jello cup with sad pieces of peaches a “healthy snack” but not a homemade baked oatmeal bar. My eyes rolled so far, I almost injured my shoulder blades.

While in my previous job, I had the opportunity to read briefing material on the raising, transport and slaughter of meat animals. I became increasingly concerned about the ethics and morality of participating in the meat-supply system. Not only for health reasons but also as a Christian: in Christian ethics, man was given dominion over the animals. In exchange for the proteins, we are expected to be good stewards of God’s creation and I am not convinced that we are living up to the task. I dream of the day when I can source all my family’s food to healthy and ethical agriculture, but as the 100-mile diet enters yuppydom, our family of 10 simply cannot keep-up with the double-employed with 1/4 of the children families. We need more vitamins than a $6.99 8-oz crate of local organic strawberries can provide. A Lot More.

Since I couldn’t beat one or join the other, I decided to reduce our family’s meat intake significantly. In the long run, I am hoping to reduce it to a point where we can afford to buy a few local, grass-fed carcasses and store them in the freezer. Learning to cook vegetarian has been a growth experience: after 17 years of feeding my family a certain way, I had to re-think most of my cooking habits and reflexes. I quickly fell into a rut and my children grit their teeth and waited for this “new thing” to be over. But I was not to be so easily defeated! I asked for vegetarian cook book suggestions from my friends and found two pearls on Amazon’s used books service (why pay $34 when you can pay $5.30?): The Moosewood Restaurant Cooks for a Crowd and Vegetarian Planet by Didi Emonds.

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No more excuses!

The Moosewood Restaurant Cooks for a Crowd is a restaurant’s cookbook with restaurant’s serving sizes: it makes soup by the gallon, which is exactly what I need to feed my family and freeze some leftovers. As I am writing now, I am making a few gallons (how many litres is that?) of vegetable stock ad the house smells heavenly.

The first recipe I tried from Vegetarian Planet was the Thai Tofu with red curry sauce. The recipe has nothing red or containing curry in its ingredient list. I kept feeling like the it would be a disaster somehow but it turned out wonderfully tasty and delicious. The children – against all hope – loved it. The coconut rice with scallions (rice cooked with water and a can of coconut milk) was amazing and even my non-rice-lover loved it.

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Thai Tofu and coconut rice with scallions

The second recipe I tried from Vegetarian Planet was equally delicious although my younger children decided not to like it. I made the Deep Dish Pumpkin and Potato Pie. Since I had run out of cheese, I added 2 eggs to the mix to allow it to set. While it was very tasty and fulfilling, the children felt defrauded because it was not a pumpkin pie as advertized. Sad. They declared it a waste of a pumpkin although I am almost certain that they hardly tasted it.

Deep Dish Pumpkin and Potato Pie
Deep Dish Pumpkin and Potato Pie

All in all, the children still insist that they must have steak every day to stave off decrepitude. But having tasty vegetarian recipes on hand sure is making the transition to a less-meat-centered diet more pleasant. Tonight, we are having French Onion soup…. I bet nobody will complain about that one!