These winter months are somehow so tiring. I guess most of us feel that way.

I am proud of myself for managing anything. Have I filed some papers? Good work, me! Made dinner? I have now exceeded expectations!

It’s nice to sit and work on quiet projects. I have a shawl-wrap thing in progress. I nose through my stashes of fabric and yarn, thread and other small things, making plans. It’s a good time to look through what I’ve already made and enjoy it.

I’ve been wearing this sweater constantly. It was a second version of Junko Okamoto’s wonderful Teru pattern. I didn’t do the color work in the pattern, instead adding bits of color as I wanted to here and there.

The day I took this photo I wore it with one of a bunch of tunic tops I’ve made, I think they’re from the pattern book Adult Couture Dress & Smock Blouse by Ryoko Tsukiori. I did them years ago and I can’t remember for sure. Some of my books have very similar patterns so it gets confusing sometimes.

March is the time for blue poppies to bloom in the greenhouse at Longwood Gardens. My son and I took a detour one day to visit them, and that felt really nice.

This week, I summoned the courage to use the last of this favorite printed fabric. Gabrielle, in this photo, was not convinced it was a good idea. That’s okay, because it’s not her fabric.

Making the cuts with scissors is a commitment. I’m making a Nani Iro pattern, this one-size tunic-dress.

The one-size garment patterns from Japanese designers are very compelling, I think, and I find myself reaching for those garments the most lately. They’re comfortable without being gym clothes, the lines are interesting and I love the details.

I Shuffled through another Day

I made a tiny flower pin for my mother-in-law, which I still have in my possession despite all my ambitious plans to place it in an envelope and mail it to her.


Today’s chocolate cake is too ugly for words, so here is an apple cake I made last week. It was delicious and dense in that way you pay good money for at the bakery. (Recipe from this book.)


Is it still January? Really?

Yesterday, my neighbor sent her granddaughter to summon me. My neighbor is 84 years old and doesn’t move around easily. I walked over to her house to see what she wanted.

Someone had died. Two people. Make that three. She’d had a bad year. Yesterday was a bad day.

I think we talked for about an hour, and in the course of our conversation something made her laugh. As I watched her, I realized in the 13 years I’ve known her I had never seen her smile. Her face was completely changed, so soft. I can’t stop thinking about it.


An Easy Winter Soup

We eat a lot of soup, and this one always goes over well at our house. It’s a corn chowder, and I generally use this recipe, with a few minor changes.


I don’t use the butter, and often use more garlic. The thyme and parsley are dried, because it’s winter and also because I haven’t planned ahead. I use chicken stock, rather than vegetable, although I’ve made it with vegetable stock and it’s delicious that way, too. More potatoes. Frozen corn (again: winter, poor dinner planning).

This time, I made a topping for the soup, and I want to always have it that way in the future. The idea for the topping came from Sarah Britton’s blog, My New Roots. I can’t find the specific post–she has so many recipes! And I know this idea is from years ago.

As an aside, all the recipes I’ve tried from her blog have been really good. I used her idea as a template, but not an actual recipe, for this topping.

Here are the ingredients, adapted for the person who be neither shucking corn nor storming the grocery for fresh herbs tonight:

2 tablespoons oil

1 onion, diced, or more than one, if you want

4 cloves minced garlic

1 teaspoon dried thyme

1/4 cup flour

2 quarts chicken stock

2 cups heavy cream

4-6 potatoes, depending on size, peeled and diced. In this last batch, I used approximately a bag of mini potatoes. I think a bag is about a pound and a half.

4 1/2 cups frozen corn

1-2 tablespoons dried parsley

Salt and pepper to taste

I follow the same basic directions, with small changes. I don’t add the cream with the potatoes, because I don’t want to boil the cream. I’m superstitious about doing that.

The short version is to saute the onion & garlic in the oil for a few minutes, then stir in the flour. Pour in the stock, and that’s when I throw in the herbs, too. And the potatoes. Crank it up to boil hard until the potatoes are falling apart, then add the frozen corn, bring it back to a boil, and let it cook a few minutes. Only after everything is cooked do I add the cream, turn down the heat, and simmer just a little while to let it all meld together. Maybe 20 minutes? That sounds right.

The topping I made has raw garlic in it, so it’s definitely not for a romantic evening. It is so, so powerfully garlicky. And delicious. I live with a provisional faith in the healing powers of garlic, and I think I feel less like I have a cold after eating this for a couple of days.

The topping is about 1 part garlic to 5-6 parts parsley, although you could have more garlic if you want. Chop both very finely, put in a bowl, and add salt to taste. Then, just enough olive oil to make it the consistency of thick pesto. I also added red pepper flakes to mine. You can do this with cilantro instead of parsley, too, and it’s really good to plop onto soup, or if you’ve got a grain & vegetable bowl you can put it on top of that, or on whatever bread you’re eating with your meal.

Hope you have a good weekend, and stay warm.



Seed Time

This summer, there is a chance both my sons will be working full-time, which will leave me home alone. It has been almost seventeen years since I had that much time to myself. I am a little drunk on the possibilities at the moment. Also worried about being lonely, but trying not to think too much about that.

I’m planning my garden. It’s easy to buy all the seeds in a rush of enthusiasm during the winter, but I am working very hard to keep my expectations manageable.

I order from one vendor, Baker Creek, for simplicity’s sake. Their seeds have been the most reliable for me, and I like the selection.

Here are this year’s picks:

Pole Beans: I love to have a pole bean growing. They’re so pretty.   Blauhilde

Bush Beans:  I don’t love growing bush beans, but crave yellow beans and don’t like the looks of the ones in our supermarkets.  Meraviglia di Venezia 

Cucumbers: We eat so many cucumbers in the summer. On their own, in salads, pickled…I can be sure we’ll eat everything we grow. I’ve chosen two. Marketmore 76 Dragon’s Egg

Eggplant: We don’t eat much eggplant, but I’ve grown this variety before and it worked well in our yard. I’m planning to try some recipes with it. Rosa Bianca

Peas: I’ve been dreaming of these peas, and it’s almost time. Look at all the tendrils you can eat! They sound like the most delicious thing in the world to me right now.  Magnolia Blossom Tendril 

Hot Peppers: We love serranos and pickle them along with cucumbers and other vegetables, and also eat them fresh. I chose the Black Hungarian for excitement, and also because I don’t bother with bell peppers. I’ve never had much success with them, so I figured a mild hot pepper would be a good consolation prize. Serrano Black Hungarian

Summer Squash: I’ve intended to grow this zucchini for years. Last summer, I figured I’d skip growing zucchini since I could find locally-grown ones at the store. Can you believe they didn’t have any? I thought that was the weirdest thing.  Ronde de Nice

Tomatoes: My husband and I always get a little tomato-crazed. I need to calm down and choose only a few.

Green: We’ve grown these before, and they did well. They’re delicious. Green Zebra 

Pink:  This one will be new to us. German Pink

Black: I’m gambling on this one even though I did terribly with the regular pink Brandywine tomatoes. True Black Brandywine 

Blue: I’ve never grown a small tomato or a blue tomato, so I’m very excited to try these. Blue Cream Berries

That’s it! It’s not too much, I don’t think. We’ll see.

Spring Bloom Mitts

I finished knitting these mitts just before the end of the year. They’re the Spring Bloom Mitts designed by Rachel Atkinson for Loop London. It’s a free pattern, if you want to try: link


They didn’t take long to make. Mitts are are always good for quick gratification.

The yarn is Malabrigo Rios  in Azul Profundo. I had it left over from another project. These took less than a skein. Rios is one of those nice, soft wools that feels almost cottony. It reminds me of Madelinetosh Tosh DK. I’d say the weight is between Tosh DK and Vintage.