fifties inspired wristwarmers

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These knit up really quick! Super quick! Like buy the yarn and make them as gifts quick!

The yarn can be purchased at Knit Happens in Scottsdale if you are in the area.

And they are definitely a beginner level project.

yarn:

one ball ella rae “latte” (yarn A) (any chunky weight yarn-i’ve used cascade 128 too)

one ball OnLine Linie 248 Cico (yarn B) (this yarn is a little hard to find-another great choice is Sublime’s Wooly Merino!)

needles:

size 7 (knit flat, but if you are into it, feel free to knit in the round)

Instructions (make two):

cast on 26 stitches with yarn A using the cable cast-on method.

Row 1: K2, P1 repeat to end

Row 2: P2, K1 repeat to end

Repeat rows 1 & 2 for 23 more rows ending with a right side row.

Next row (WS), change to yarn B.

Purl across.

Continue in garter stitch, purling every row for five more rows.

Bind off loosely.

Seam the side using the mattress stitch leaving approximately 2 1/4″ for a thumb opening.

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soup

this is one of my favorite dinners to make. it’s a hearty soup with big flavors.

sausage, kale, chickpeas, tomatoes…

serve it with crusty, buttered bread…

top with a drizzle of olive oil, chopped onions, and parmesan cheese…

delicious.

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GnT

I love a gin and tonic.

I suspect it has a lot to do with my swing band days, but nevertheless…

I heard about this gin called Hendrick’s which had the aroma of cucumber. I had to try it.

In my search for it, I found an organic tonic water sweetened with agave syrup to compliment it.

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burger daze

I’ve been photographing the burgers that Chef Traina’s been creating at the Liberty Market where I work. It’s been a great way to play with my new lens! I’ve been having a blast doing it, and I even was able to create my own burger which will be featured on August 26th. The original burger was supposed to be The Ostrich Burger, but apparently, it’s ostrich breeding season. Which means you can’t get ostrich meat. Weird, I know. Anyhow, mine will feature mushrooms, a demiglace, and a special cheese that’s a cross between a blue and a brie. Chef’s really excited.