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I am not sure to what I owe the sudden surge in traffic, but, hey, that’s kind of neat that people are reading! Welcome!

It’s been a real doozy of a week, and it is only Thursday. I am a little gobsmacked by how much has been packed in to just a few short days.

First there were final exams. Which are, thankfully, now over. I am not sure about how the algebra exam went, but I think it went okay. Grades get posted next week, so we shall see. The anatomy exam went great and I walked out of the class with a 99% average for the semester. I missed 11 lectures due to illness (my own, or the children’s) over the course of the semester. That’s a lot. You’re only supposed to miss 4, max. Fortunately, because of H1N1 season, the school was being really flexible about illness-based absences this term, and my professor was a total rock star about it. Plus, ya know, I worked my arse off. I am (justifiably, I think) really really proud of that grade. It came with a lot of tears, from a lot of hard work, in the face of a lot of bad days.

The humans are not the only ones at Casa Fabulous getting sick, oh no. Now the cats all have colds. I spent last night at the emergency vet clinic with Mittens von Skitterspants of the Good Ship HMS Fabulous. Now, Mittens is in the regular vet hospital on ivs, and Honey de la Crankypants and Charlie Bukatski are both on Clavamox and in isolation. Princess Bonbon Fluffypants Von Schnufflestein and Professor Oliver Rumblestein, PhD (Doctor of Purrology) both seem to have gotten over their bouts okay. Let me tell you, you have not lived until you’ve taken a trio of sick, sneezing, drippy, pissed off cats to the vet in one go. It is times like these that I am reminded of 2 things.

1. 5 cats is a lot of cats.
2. Pet insurance. I really need to get some.

Despite it all, or maybe because of it all, I’ve gotten a nice whack of knitting done on my Lacy Baktus [Ravelry], knit in my own handspun.

lacy baktus, about 30%

Finally, I’ve had some time to read (at the vet clinic, natch), and started to read The Namesake which has only been on my TBR pile for… well, never mind, that’s embarrassing.

And now? it is time for a nap. Or perhaps hot buttered rum… I don’t have to crack a textbook for 4 weeks. Let the holidays commence…

Simply Lovely Shawl

So this might be considered my Chanukah gift to myself, I cast it off last night.

handspun shawl done 1

Laura Chau’s Simple Yet Effective Shawl [ravelry link] done up in my handspun. Half a skein of Oliver New and one full skein of Lovesick, dyed by Funky Carolina; A full skein of Mephistopheles, dyed by Pigeonroof Studios; About a quarter of a skein of Amor, dyed by Becoming Art.

It’s not a large shawl, just perfect for slipping over one’s shoulders on a chilly winter day. Rustic and thick, it is exactly what I was hoping for when I started knitting!

Mods: cast off with a picot point cast off, did one picot every 5 stitches. Will pin them out when blocking.

It’s a miserable cold day here at Casa Fabulous. I am really sick with lurgy, and have possibly flunked a test, so more grateful than ever for the advent of shabbos. Two and a half hours and it will be upon us. And it is also the first night of Chanukah, so I needed to make something special for dinner. Because I lack the energy to do anything remotely like work today, I am attempting something new. I have terrible luck roasting turkey breasts, because they always dry out. However, I had such great luck doing crock pot roast chicken a few weeks ago, I thought I’d try it out with turkey.

I got one large boneless turkey breast (don’t ask me how big, I pointed, the guy at the butcher’s counter wrapped it, and I paid – I was too busy trying to ignore the fresh Dungeoness crabs that I can’t eat anymore to pay attention to what size) and rubbed it down with a lemon infused olive oil, then rubbed it all over with an herb and fleur de sel blend from O&Co. Popped that into the crock pot on top of a bed of coarsely chopped shallots, crushed garlic, and half a chopped onion. Threw some white wine into the pot, enough to cover the bottom, and we shall see. I’m cooking it on high for an hour, and then on low for 5. When it is done, I’m going to pop it under the broiler for a few minutes and crisp up the skin.

The plan is to saute some mushrooms and a little more shallot, strain the juices from the crock pot, and add that and a little bit of flour/water mixture to the pan to make a mushroom gravy to ladle over the slices of turkey when we serve.

There shall also be squash kugel, though I intend to cut the sugar in the recipe by at least half, and throw in some Chinese Five Spice. And, of course, latkes. I’m making two kinds, regular and sweet potato. Which will be served with apricot-applesauce, and 2% lowfat Greek yogurt in lieu of sour cream.

Epic noms. And yeah, I have pretty much given up trying to keep meat and dairy separate for the time being. It is very hard. I think I’m waiting until after the holidays to give it another go. The no pork/no shellfish thing is hard enough, though getting a lot easier. Unless there is fresh just in from the Northcoast Dungeoness Crab in season taunting me at the fishmongers. Then, you know, there might be a little bit of whining.

There will also, of course, be presents. Though I haven’t decided whether or not to give the kids their loot all in one go, or dole ‘em out over the 8 crazy nights.

8 crazy nights

Have a good one, y’all.

One of the things I’ve been told is that it is a mitzvah to eat really well for shabbos. That you should try to have a bit of meat on the table, not to mention using your best china and linens to really make it special. I hate to admit it, but, when describing my table settings, “best china and linens” is a bit of a stretch. I guess you could say that we go with the shabby chic for special occasions. We make do with a sentimental piece from here, a special cloth from there, and we work them in with our Target everyday things. It is not particularly elegant, but it works just fine for us, and given that generally we only sit down to a proper dinner one or two nights a week (the other nights tend to happen haphazardly, bowls of soup on the sofa or fending for ourselves as time allows), even a shabby chic shabbos table set with mismatched plates and silver seems special.

As far as having a bit of meat, since #1 Daughter is a vegetarian, that is sometimes a little bit problematic. Making a meat dish for the rest of us means I have to cook a second, pareve main dish, for her. Since she does eat fish, we often go with that. This is one of my favorite shabbos dinner staples. It is totally low fat, delicious, and great for you. It is also stupidly easy. I throw it together about 45 minutes before it is time to light candles, as I’m getting the rest of dinner ready. By the time candles are lit, the oven and stove are both off and everything is ready to serve.

Take some salmon fillets and lay them in an oiled glass baking dish. Generally I do one large fillet per person, because this stuff gets inhaled and there is never any left over (so, if you have cats, like I do, make them their own fillet or they won’t get any).

Juice half of a Cara Cara orange (or a Valencia will work well too) for up to 3 filets, the whole orange for up to 6. Stab your fillets with a fork and then pour the orange juice over the fish. It is super important to poke the fillets first so the juice really soaks in there, and really, do not used storebought OJ with this. Just use a fresh orange, it makes all the difference.

Cover the salmon with a liberal sprinkling of brown sugar on top (this will caramelize and glaze the salmon as it bakes).

Sprinkle with kosher salt.

And that’s it. Seriously. Salmon, the juice of one orange, a little brown sugar, kosher salt. 4 ingredients. It does not get easier than that.

Bake at 350 for 25-30 minutes – whenever it is done, don’t cook it so long that it dries out. If you are so inclined, put it under the broiler for the final 2-3 minutes to crisp up the brown sugar glaze. If you time this right, you can have this done and the oven off right before it is time to light candles and put dinner on the table. It will keep on the stovetop okay for a little bit, but it is best served hot.

I really like this because, fish being pareve, you can make it and serve with either a meat or a dairy meal. It is so delicious and a nice cut of salmon is such a treat, it does feel like you’re really doing it up fancy for shabbos. Plus, it’s so simple and fast, it does make the rest of the pre-shabbos rushing around a little easier. There is always so much to DO!

There’s been a fair whack of spinning and knitting going on here, Chez Honey and Ollie, though not a ton of finished anything to show for it. I’m particularly pleased with this bump of fiber from Funky Carolina though, which I spun up last week. The finished product exceeded all my hopes:
FC - Lovesick 1b

This one from Fat Cat Knits monthly fiber club (Little Luxuries) came out pretty great too:
FCK - November club

I think that over the course of the next few weeks, I am going to be migrating all of my J-blog stuff (Mitpachat) over here. Sidebar links and new postings. I’d kept the subjects fairly separate, not wanting to inflict a lot of religious musings about observant Judaism on my knitting readers and vice versa, but honestly, I yam who I yam, all in one package. I don’t think the two need be mutually exclusive. And its a lot easier to maintain one blog than two, especially when you’re as cramped in the time department as I am.

One thing I did do is register http://honeyandollie.com through WordPress, so you can point your browsers there, as well as to the old URL. Both should work, though the latter will redirect you to the new address. I had hoped to be able to link multiple pages off of this and consolidate things that way, but alas, it does not seem to want to do that.

So. More to come. Knitting. Spinning. Kosher food. Evolution is, right?

Wild Rice and Turkey Soup

Recipe of great post-Thanksgiving Goodness
from my Jewish Slow Cooker cookbook by Laura Frankel which you can get off Amazon for a reasonable price, and, which rocks of a muchness and makes my life so much more zen and groovy when it comes to dinnertime.

You will need…
Olive oil
Celery stalks, diced
carrots, peeled and diced
mushrooms (can use a variety of whatever, today I had baby bellas so I used those)
1 white onion, chopped small
a shallot *my addition
4 cloves of garlic *my addition
white wine of some variety you like
1 oz dried porcini mushrooms (I did not have these today, woe, woe, thrice woe, and woe is me again)
wild rice (1 cup for a small slow cooker, 2 cups for a biggun)
basmati or jasmine rice (1/2 cup for a small slow cooker, 2 cups for a biggun)
5 cups or so turkey stock or chicken stock or veggie stock, but if you are making this post TG then you probably have turkey stock up the wazoo so use that.
bouquet garni
diced leftover turkey (however much you feel like adding, because using up leftover turkey is, of course, the point)
kosher salt
pepper
chopped fresh parsley to garnish

Amounts are relative – use more if you have a large crockpot, or less if you have a small one. You know what will fit in your own crockpot so go forth and fill it!

Dump your wild rice and basmati into the crock pot and turn that sucker on to low. On a pan on the stove, meanwhile, saute the onions, shallots, garlic, carrots, celery, and mushrooms in olive oil until they look about right and then dump in some white wine to deglaze the pan. Throw that all into the pot on top of the rice. Add your turkey stock and bouquet garni. Cook on low for about 5 hours until the wild rice has split open and softened. Throw in your diced turkey at this point and cook for another 30 minutes or so while you make some muffins or bake some rolls and put together a salad. And drink the rest of the wine.

The book suggests you can remove 2 cups of the broth with rice and puree in a blender and then add back to the soup to make this very chowdery. It is good, yes, so do that.

Ladle the soup into bowls and eat with much NOMMING and happiness.

Fin.

hey guess what?

I found my card reader! It was not burgled at all! It was kicked under the Eldest’s bed. Ok, everyone stop for the eyeroll…. there we go. So I have a little bit of catching up to do here…

I’ve got spinning!
PRS - Mephistopheles
Pigeonroof Studios fiber of the month club, BFL, spun to about a DK weight. “Mephistopheles” colorway.

FC - "Mixed Greens"
Scrappy club fiber from Funky Carolina, culled the greeny browny bluey greeny yellowy bits out and spun ‘em up at random. Came out quite unexpectedly, but beautifully. Bulky weight, mixed fibers.

BA - "Amor"
Dessert in a skein, from Becoming Art. Merino bump and mixed fiber batt, totaling about 7.4 ounces and plied together.

FC - Oliver New
Funky Carolina July fiber of the month club, corriedale, handspun, about an aran weight. Delish!

and some knitting!
Sock Yarn Blankie
A blanket made from scrap sock yarn done up in mitered squares. Great stashbuster!

Clothilde
the only holiday knitting that I am doing this year…

4 more weeks until term end, but I’ve got a 4 day turkey stuffed weekend to look forward to, and boy am I ever!

I absolutely swear that in a few weeks, this semester shall be over.

By then, I will have a card reader and there will be knitting and real life content again. Promise. Pinky swear. Really.

Until then? This is neat.

Scottish Sock Puppets

I have a huge test to study for.

Therefore, I am being Easily Amused.

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