Fibermania

C'est Fini, but eh

I like the technique but not the product. First, I don't wear long scarves, and second this yarn is not next-to-skin yarn. Third I don't like the back side. I am not upset that this isn't going to be a keeper, since I learned what I needed to know about doing entrelac. I consider this a successful homework piece. I will frog it and use the yarn (all ten skeins) on a regular garment, like a sweater or something.

Now that I know how, these socks are no longer intimidating, and are something I would definitely use and wear. And coming just at the right time, now that I know and understand the Afterthought heel. Sigh. Timing is everything.

And I just saw these socks which TOTALLY ROCK!!!!

I am so much more interested in these right now, but no pattern is available as the book doesn't come out until April. Can I figure it out without one???? Help!!! Anyone got any ideas?

Each hexagonis like a tiny hat top and is picked up from the previous one. How hard can that be? But tiny tiny needles and fine fine yarn...Still I gotta give it a whirl, puzzle lover that I am.

UPDATE!!

I've found a free pattern. Much bigger hexagons, but anyway... I'll use smaller yarn and smaller needles, and I am off to the races. Woowoo!

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And now for something completely different:

Beef Stock 101

We have a standard phrase here at the Mexican Chalet: Looks terrible, tastes delicious. So I made this pictures small, so as not to gross you out.
I have been doing a soup and salad diet and would rather have homemade soup than anything else. So when I was in Chattanooga I went to Publix and got a bunch of meaty soup bones, including beef back ribs, short ribs (gorgeous!) and marrow bones from the round (leg).
First I roasted them for a hour at 350º and then they went into the stockpot with water and chopped garlic, salt and pepper. The stock was left to simmer gently for several hours, or bedtime, which ever came first.
After removing all the meat and bones, and straining the rest of the broth I returned it to the pot, covered, and put it in the refrigerator to set up overnight. The last picture shows the layer of fat that has solidified on the top. Remove that and the broth is ready for several soups, since it is pretty condensed.
I made French Onion. Simple fast and delish.
Finely chopped onions, garlic, sweated in butter and olive oil until golden and limp, added to the broth with a generous helping of Herbs d'Provence, salt and pepper. The beef was removed from the bones and the icky stuff was removed too and the beef was shredded into the pot. It looked kinda onion-skimpy so I added a handful of dried chopped onions out of a spice jar, and they plumped up quickly. To serve, grate some Parmeggiano Reggiano on the top. Enjoy with a salad.