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Getting down to business

Okay, it’s a little early but I am the bookkeeper for the home business here that Chris is running (I’ll be posting the website once it’s up so you know what it’s all about).  It is very evident that I have procrastinated long enough and it’s time to dig in my heels and get to it.  I not only have to do this year’s taxes and learn all the essential bits that goes with that task, I also need to do a fair bit of data entry in Quickbooks to enter 2007 and 2008’s stuff. It’s overwhelming but it’s my job and I need to tackle it.

Basically, this means not as much activity on the blog and flickr account as I would like.  This doesn’t mean a complete halt of fun!  I knit every lunch hour at work and have 2 projects on the go there, I have a few blog postings up my sleeve, and I do play in the kitchen occasionally.  I really enjoyed writing through December leading up to Christmas to show you what I was up to and would like to keep it up after the taxes are finished.

Not to worry, I won’t start going on about Quickbooks, the Canada Revenue Agency, or how balance sheets work.  I promise that won’t happen.  I can’t even pretend to be qualified to give any kind of advice when it comes to financial matters.

But is the bookkeeping keeping me that busy? Not quite.  We are also getting ready for the Los Angeles International Pen Show in the middle of February. There is an ridiculous amount of work to do to get ready so all projects have halted (it will be a while before you see our newly painted library put back together again).

I’ll post here and there on what I’m up to and before you know it, spring will be here and the projects will start rolling again.

Inside the ravioli…

Here’s the recipe as adapted from Williams-Sonoma: Mastering Pasta Noodles & Dumplings.

2 tbsp. of butter
1 small yellow onion, finely chopped
1/3 lbs. parmesan cheese
1/2 lbs. ground beef, crumbled
1/2 lbs ground pork, crumbled
1/2 tsp salt (kosher if you like)
1/8 tsp. ground pepper
1/2 cup dry red wine
2 large eggs
1/4 cup breadcrumbs

In a large frying pan, over medium heat, melt butter and add onion.  Cook until onion is tender.  Add the crumbled meat, salt and pepper, stir well and cook until the meat is no longer red and there aren’t any juices in the pan (10 minutes).  Add red wine and bring to simmer, cooking until the wine evaporates (2 minutes).  Remove the pan from heat and let the filling cool for a bit.

Scrap the meat into a food processor and pulse until finely chopped.  Add the 2 eggs and 1/2 cup of grated cheese and pulse until bended.  Finally, add the bread crumbs and pulse to blend.  Scrape the filling into a bowl, cover and chill the filling for at least an hour (or overnight).  This makes it a lot easier to work with.

As for the few food blogs I read.  I adore Smitten Kitchen, she’s great writer and photographer working in a tiny (like 42 square foot tiny) New York apartment kitchen. Head over there and start reading and you’ll be there for hours.  Just to forewarn you.

I also enjoy reading Shutterbean, although not strictly a food blog, another great photographer, your mouth will be watering in seconds.

I don’t read many food blogs, those two are it really.  I like these two because they stick with simple foods and I’m a sucker for good photography.

Pasta Challenge

I need to make dinner in half an hour or so on weekdays, simply because, when I get home, I’m hungry. This can seriously limit what I can accomplish in the kitchen. What I am finding is that with prep on the weekend, it is possible.

I had made ravioli on the weekend and had leftover past dough (1 cup durum semolina, 1 egg, and water to mix) and ravioli stuffing (I’ll post recipe tomorrow). Tonight, I got a kitchen elf to remove the dough from the fridge a little earlier so it was room temperature when I got home and rolled it out in my hand-cranked machine to the setting of 7.  I boiled the water as I worked.

For two, we only need about 7 to 8 ravioli each for a meal.  Any more gets to be too much and you have to leave room for dessert!

The ravioli pockets were sealed using a finger dipped in water to make “glue”, folding over the other side of the pasta sheet  and pressing firmly to seal all sides.  I got to use my crinkle tool, some of the edges were a bit too close to I left them alone.  Nothing sadder than a ravioli deciding to explode in the pot while the water is boiling.

So it’s obtainable, a dish in 30 minutes.  I do think that after boiling the pasta, they should be shoved into a dish and smothered in pasta sauce and cheese and baked for another 20 minutes.

So why not make the ravioli and freeze it so it is ready to go?  I prefer it fresh and using a Sunday afternoon to make enough pasta dough to use all the ravioli stuffing is tedious and I’m just not that organized.  This is a solution that works for me.

On a somewhat related note, stopping to take photos with less than ideal lighting in the kitchen while cooking isn’t fun for me.  There are a number of food blogs I enjoy with awesome photos. Kudos to those who can accomplish this so I can read about all their step-by-step endeavors. I really do appreciate it!

Christmas 2010?

Not to freak you out, but I have already done some shopping for next year’s Christmas.  I managed to get some Christmas decorations, wrapping paper and cards marked-down 80% (all together under $13).  I even managed to pick up Martha Stewart’s Holiday “Sweets” edition (full price, of course) for recipe ideas before they were yanked off the stands.

I don’t like spending a lot on the Christmas trimmings unless it’s an absolute must-have.  And for me must-haves are popcorn strings and paper chains, costing next to nothing compared to the full-sale price in the stores in November.  I also wanted to start thinking of sticking with a colour scheme.

This stemmed from reading Young House Love and seeing their Christmas Tree and Bower Power and seeing their Christmas Tree.  It’s safe to say that there will be no Christmas Tree decorating video on this blog, but it’s a sweet idea.

The photo here gives you a super-early peek into next year’s tree.  And that’s all I’m saying about that.

As for January, it will be a quiet month on the blog but I hope to keep posting regularly with different projects.  I am currently working on knitting a beret, hemming some curtains, working on some illumination, finishing the paint job on the workshop stairs, and very possibly getting some better shots of the library (don’t hold your breathe, it seems to be in a constant state of clean-up) .  There is something huge that has been taking up the lion’s share of our time and now we need to pick up the pace to bring it to fruition.  It’s not a home renovation, it’s a life renovation.  I’ll will post in full when the time comes.

Happy New Year!

A big hello to 2010!  This will be a big year for me, but what it holds *exactly* has yet to be unravelled.  A lot of work, patience, and perseverance is required.  I just know in the end, it will be alright.

A quiet New Year’s celebration was held last night, with too. much. food.  My god, I still haven’t had a meal today and it’s past 3 pm.  This morning, I did make a gorgeous pitcher of strawberry lemonade. I had found strawberries in my freezer from the summer. Summer. Remember summer?  Only 6 months to go…

Anyway, I had about 3 cups of cut strawberries which I pushed through a sieve with the back of a spoon to removed the seeds and bits, added 1 1/2 cups of lemon juice, 1 cup of sugar and filled the rest with water to make 2 liters. This is tart and it is best served over a glass full of ice. It tastes like summer and smells like summer.  If only it would stop snowing.

Happy New Year to Everyone!

Thrummed Mittens

For Christmas, I made a pair of thrummed mittens for my mom.  She had requested black mittens a while back (um, more than a year ago) so the solution I came up with was black mittens with black thrums, not ideal for my first pair of mittens, black on black.  I used the Briggs & Little #105 Family Thrummed Mittens pattern. So I decided for practice, to knit myself a pair of grey wool mittens so I could see the thrums and what the heck I was doing. This is how they turned out.

I used Mode Dea wool yarn in charcoal grey and black merino roving for the thrums which I picked up at Knit-Knackers Yarn Warehouse in September when they were still located on James Street (they can now be found – as every knitter in Ottawa already knows – at 299 Bank Street).

For my Mom’s mittens, I wanted something a little more sumptuous and was quickly talked into buying Malabrigo merino worsted yarn. It is gorgeously soft and beautiful to work with.

I am new at knitting and had only worked with acrylic yarns and cheap, itchy wools so this was an experience that converted me forever.  I am not a complete snob, all yarn has its uses, but you can bet I’ll be gravitating towards the more exotic fibers in the stores from now on.

For the curious, I had learned to knit in Grade 5, (blue acrylic scarf) and I tried to teach myself more from books but wasn’t too successful.  Many years pass with only knitting, and eventually adding purling, in my repetoire of knitting skills. Now, with the age of the internet and a fierce drive to learn to knit mittens*, here I am. I credit Apron StringsRavelry and the teaching videos at Knitting Help for the inspiration and know-how to push me along. I’ve made a knitting gallery so you can view the project I have made in the last year.

My challenge in the new year to to try my hand at finer work and sweaters for my nephews since they are moving to a colder climate in the new year.  I figure knitting small sweaters will be a good introduction to garments.

*I had even signed my name to a waiting list at a local yarn stop that shall remain unnamed for a course on how to knit mittens, and I never heard from them (I lost faith after 2 years). I was crushed and so was my enthusiasm thinking I couldn’t learn any other way as I knew books were not the way to go.

Library Renovations Continued

“If you want to test your marriage, don’t just paint a room, do a wall treatment.”

In 2006, when we moved into our townhome (an Urbandale’s Pacifica) we decided to take the room that was designed for the Master Bedroom and turn it into the Library/Office.  We wanted the back room, which is the quietest and darkest, to be our bedroom.  No problem.  Before long, our Billy bookcases from Ikea that could no longer hold our growing collection of books and our hatred of the wall colour increased.

Quick note on our wall colour thoughout the WHOLE house. I believe the wall colour is Eldorado Tan by ICI (10YY 61/136) and it’s a warm colour with a definite pink cast to it.  With gray light from a cloudy day, our home looks downright peachy.  Not ideal.  It’s gotta go.  If you remember, I had already painted my studio be to bright and light to take advantage of the south facing window and something that worked with our neutral carpets.

With the library, we went in a completely different direction.  We realize that the house might take on a bit of a schizophrenic feel with such contrasting rooms, but they can be contained behind closed doors and changed easily.  Also, the choices serve the room.  A light, bright neutral room to work on projects that need clear light. A dark, cozy room when you snuggle up to watch a movie or curl up with a good book.

Without a great “before” shot, here is the wall of doors before we started painting:

The wall of doors with the last coat of Ralph Lauren’s Stadium Red in semi-gloss (there was confusion on the paint finish, the pamphlet said you needed eggshell, but the boards at Home Depot said you needed semi-gloss).

The same wall of doors with the applied glaze.  If you remember, there had been some confusion on the glaze as well.  What none of us realized at the time was that the glaze is a just a shade of grey.  We expected the glaze to look like ‘Moroccan Red’ but the name is the result of the glaze on the painted wall.  This took a few days and a call from Home Depot to Ralph Lauren Home to sort out.  It seems so simple now.

Applying the glaze to get the Antiqued Leather treatment took a while.  We ended up devising our own techniques and in some cases contradicting the instructions in the leaflet. We didn’t have the luxury of taking pictures which, I realize, would have been helpful.  Instead, bullet points of random tips of what helped us (which will only make sense for those considering using the same technique, feel free to skip). Ralph Lauren also has how-to videos for their techniques.

1. This is really a 3 person job: one applies the glaze with the roller, one rags the glaze off, and one pounces the wall with the fancy brush. Unfortunately, it was 2 of us and since the 2nd job is messy, the other person has to do the first and third job.
2. We got away with not buying the ‘Fitching Tool’ for the corners and trim, we used a wide, flat brush we had.  We wanted to save a bit of money and it worked well enough.
3. You can only do one wall at a time.
4. Instead of ragging on more glaze in a pouncing motion, we ragged the glaze off by rolling the glaze off.
5. Use cotton rags and make sure they are cotton – Lee Valley is a good source for real cotton rags. No polyester
6. It is difficult to avoid ‘picture faming’ and/or creating columns. Don’t fuss too much and remember the wall will look different when furniture and art work is put up to break it up.
7. We worked top to bottom in columns, feathering the sides of the glaze so it didn’t dry into harsh lines, and leaving the glaze on the last 3 to 4 inches wet to work more easily.
8. Work as quickly as possible.
9. We used a 6″ roller for the glaze, it was easier to control than the 10″ and was faster.
10. If you’re doing the ragging, wear gloves.
11. Keep a wet rag around for accidental brushings of the trim, as for the ceiling, see #12
12. Decide to plan on installing crown moulding after you keep hitting the ceiling with the roller and/or rag. (Currently planned for the summer of 2010).
13. Keep your sense of humour, turn the music up, and mind your temper.  It’s just a painted wall, not a masterpiece.

A lot of changes are still planned for this room, from hardware to trim, this is just the beginning.  It’s a wonderful change, it already feels more inviting, more relaxed.  A little bit of luxury for the two of us as we settle into winter here.

Apple Cozy

I found this apple cozy pattern through Ravelry on Susan B. Anderson’s website.  I had some Classic Paton’s wool that is too itchy to do anything with so I decided to play with this pattern and try some colour work.  I think it turned out well for something that I made up while I went along and my large red delicious apple fits in it perfectly. It might not be the most handsome colour combo but it fits the season and it serves a purpose.

I learned how to do a picot bind-off which, thankfully, the author of the blog had also put a video up on YouTube for me to follow along with. I have been doing all my knitting learning through videos and I found this one very helpful and now the written instructions she provided makes that much more sense to me.

If you are always losing your apple (or pear) in your bag somewhere, like me, it’s a quick knit to ensure your apple has a little protection while it’s bouncing around.

Merry Christmas

A day late, can you forgive me?

I think I received this ornament over 30 years ago. It’s my absolute favourite, the stitches are so tiny and it’s stuffed. Plus, it’s adorned with ric-rac. I need more ric-rac in my life.

My Christmas was quiet and merry.  The morning spent relaxing, the afternoon at the movies, and the evening with my parents enjoying a traditional Christmas meal.

Thankfully, there were no plans to wander outside today.  The rain had done a spectacular job in covering our Christmas lights and our trees with at least a quarter inch of ice.

Roasting Chestnuts

I have been curious about chestnuts for the longest time, and yes, I blame the opening line of ‘The Christmas Song

So I bought some Italian chestnuts at Byward Fruit last week, kept them in my fridge and this evening I set out to eat some of them. I found directions on How to Roast Chestnuts and went ahead.

First, you wash the chestnuts and score the flat sides. I used an exacto knife to make this easy, it’s important to avoid nutmeat explosions, this will let the steam escape.

Next, following the instruction on the website: place in oven at 375 degree for 20 minutes, turning them at 10 minutes), you removed them from the oven and place in a towel in a bowl for 5 to 10 minutes before shelling them.

Then you shell them, this takes a bit of effort but not much, I did it with my fingers.  It is easier once they have cooled down a bit.

Verdict: dry.  As forewarned, they do look like tiny brains. And they do taste like baked potatoes with a slight sweet/nutty taste.  Not what I imagined (I was thinking more nutty like walnuts, not potatoe-y like spuds).  The one thing I can’t be entirely sure of is if I bought the best of the bunch, they were outside and it was -20 and after dark.  I just threw a few in a bag and hoped. They certainly didn’t impress me.

Not sure why they spell ‘Christmas’ to some, they had a guest spot in my Christmas this year, but I don’t foresee them being invited again.