CMS/Colloquium times 2!

 I was apparently too lazy to post last week, but here's where it was after the Thursday seminars last week.  It's finally the right width! Yay!!

And here it is right now.  It's coming along!

Tea Cosy Finished!

My tea cosy is finished! It is just a little bit short - you can see the bottom half inch of the tea pot in the picture above.
My jumping off point was the tea cosy pattern in the One Skein Wonder book, and I mostly followed the pattern, but I thought the moss stitch they call for for the sides was boring. I wanted a breakfast theme, since I'll be using it mostly at breakfast time, so I looked in my stitch dictionary and chose waffle stitch for one side and leaves for the other. There was a shortage of breakfast-named patterns, so I decided that the leaves are tea leaves, which is fitting.

I'm happy with the result. I still have almost two full skeins of this red yarn left over. I'm not sure what I'll do with them. I guess for now they go back into the knitting bin in my closet.

Adventures with Rudy - and a recipe!

Robert and I spent last weekend taking care of this wonderful, sweet, and energetic dog. Rudy's owner, Taylor (who is one of my office mates) was at a conference, so we stayed at her apartment and walked and fed and played with Rudy.

We almost always have a "special" breakfast on Saturday mornings - usually it's pancakes from Robert's mom's recipe (which I veganized with a flax egg and soy "buttermilk") or vegan french toast with our own home-made breadmaker bread (Robert puts pecan bits in the bread to make it extra delicious). So I brought the more unusual pancake ingredients with to Taylor's place, but to my great surprise, the only flours she had were whole wheat flour and vital wheat gluten! So here is Robert's mom Lynn's oatmeal-buttermilk pancake recipe, adapted to be vegan and whole wheat, and scaled for two people:
Ingredients:
1 1/4 cups "soy buttermilk" - a splash of white vinegar to cover the bottom of the measuring cup, and then the rest filled up with soymilk
1/2 cup oats - not the quick-cooking kind
1 flax egg - 1 Tbs flax seeds ground up and mixed with some warm water
2 Tbs canola oil
1 1/4 cups whole wheat flour
1 Tbs vital wheat gluten (this keeps the pancakes from being too whole-wheat heavy and dense. Don't leave it out)
2 1/2 Tbs brown sugar
1/2 tsp baking soda
1/2 tsp salt
a few dashes of cinnamon

Method:

1. Mix the soy buttermilk and oats and let them sit for 10 minutes or so. Then add the flax egg and oil.
2. Combine the dry ingredients in a medium-small mixing bowl, and whisk them together to mix.
3. Add the wet ingredients to the dry. I always have to add a few extra splashes of soymilk to the batter at this point to make it the right consistency. Even so, the batter should be pretty thick.
4. Fry up the pancakes. I usually scoop the batter using a 1/4 cup measure. (Lynn's recipe recommends using a 1/3 cup measure for this, but I like to have more pancakes, even if they're smaller.)
5. Serve with margarine and real maple syrup!
   

The whole wheat version was a success! They were fluffy, not heavy, and they had a nice nutty kind of whole wheat flavor.

Bread Machine!

Many things have happened since the last time I posted. I will make an attempt to post them in the order in which they were done, but no guarantees.

First up, We received a breadmaker as a housewarming/"thanks Robert for dogsitting" gift. We have been enjoying it a great deal. The first loaf of bread Robert made in it was a simple white bread:

This loaf of bread was very delicious, and lasted less than 24 hours. We try to have a "special" breakfast on Saturday mornings, and the day after the first loaf of bread happened to be a Saturday, so I made vegan french toast. We devoured it with margarine and maple syrup.