Thursday, May 27, 2010
I went into an unfamiliar branch of my bank afterward, but there weren't any tellers in their little cage. I was clearly looking a little confused because some dude in a suit asked if I needed help. I said I just needed to deposit a check, he said he could help me, and then everything went ... weird. He took me through a rabbit warren of cubicles and sat me down at a desk and we embarked on a completely bizarre conversation I could not hope to replicate, but know this: at one point he drew a diagram for me about how a debit card works. Except that he just wrote $100-$50=$50, which is the part of the whole system that I am pretty clear on. When he had asked if I knew how debit cards work, I said um, maybe because I thought there was going to be a lot more to the answer. It was exactly like someone asking you if you know how electricity works and you said um, maybe because you know that there are currents involved and sometimes hamsters running on wheels but then the person who asked you VERY SERIOUSLY AND NOT UNKINDLY showed you how to plug in a lamp.
and weird, spiky grasses.
But the main draw was the rose garden, which was full to bursting with roses at their peak. Going back through my photos, I learned that I really like somewhat unusually shaped blossoms...
...and anything either multi-colored or orange. The orange was a surprise, I have to say. Not a huge fan generally, but I do love orange roses.
And anytime there's a bee on a flower, it's an automatic win as far as I'm concerned.
Friday, May 21, 2010
Then I realized I wouldn't have enough yarn to finish it — it's my handspun, spun from some 50 wool/50 mohair I got ... somewhere ... at some time, so not possible to track down more — and ripped it out.
Then I cast on for another cardigan, this time one that's shorter and simpler, with no flare-y bits. It'll have a stockinette body with garter edges, some princess shaping and maybe a textured yoke.
But then I was going through the backlog in my Google Reader yesterday and saw Julia's post about what might be the cutest, summer-casual-but-still-good-for-work-and-also-in-the-fall-with-tights skirt ever. I bought the pattern immediately and went to the yarn store at lunch, where I picked out some Cotton Fine in Candy Apple. And then I went home and swatched and had to recalculate the pattern since I was getting 7.5 stitches to the inch instead of 6.5.
This is not going to be a rapidly completed project, but it will be a splendid, twirly creature when it's done. And it's lot of plain stockinette, which will be perfect for the four and half hours of Lost finale watching going on Sunday night.
Thursday, May 20, 2010
Wednesday, May 19, 2010
And this is what it looked like this morning before I left for work, after a single week:
Monday, May 10, 2010
But there was plenty of other good stuff to see too, like this gorgeous, all-over-the-place, cottage-garden-type arrangement of rich purple and pink and white.
It started raining while I was in there, so I had the pleasure of seeing these sodden peonies and roses, sparkling with raindrops and especially fragrant in the cool, damp air.
The cookies, however, worked out pretty well and have been called into service as both breakfast and the kind of snack any little anklebiter would trade their Twinkies for. Oddly, as I've been eating my way through the batch I keep wanting them to have sesame seeds and coconut too. Next time...
Oatmeal not-raisin cookies
adapted from How to Cook Everything
1 stick butter, softened
½ c. white sugar
½ c. brown sugar
1 c. all-purpose flour
½ c. whole wheat flour
2 c. rolled oats
½ c. oat bran
3 T. ground flax seeds
½ t. cinnamon
2 t. baking powder
½ c. milk
½. t. almond extract
½ t. vanilla
½ c. dried cherries
½ c. ground walnuts
½ c. dried apricots, chopped
Preheat the oven to 375F. Cream the butter and sugars; add the eggs one at a time and mix until well blended.
Combine the dry ingredients except nuts and fruit in a separate bowl. Add the vanilla and almond extract to the milk. Alternate adding the dry ingredients and the milk, stirring by hand after each addition. Add the nuts and fruit.
Drop by teaspoons or tablespoons onto ungreased baking sheets and bake until lightly browned, about 10 min. Cool for about 2 minutes on the sheets before transferring to a rack to finish cooling. Store in an airtight container.