Wednesday, May 25, 2011

knitting disaster

I spent the last few days learning how to rib knit and finally got a hang of it. Then I recounted the stitches and somehow along the way, I've added 10 more than I needed!? How does that work? I had my eyes are still getting used to what normal stitches lined up look like. So I had take apart the bottom of the jumper:



knitting progress
Back to square one. It's the start to a wee jumper I'm knitting for my yet to be born niece. Knitting, like crocheting is rather therapeutic. It'll be more enjoyable when I find out how to hold my needles properly. Right now it's one needle straight up and the other knitting off it.

Last night, Mum and I made gnudi for dinner. (Remember she's in Portland, Oregon and I'm in Melbourne!)




gnudi

Gnudi

Ingredients

  • 1 cup whole milk ricotta cheese
  • 1 pound frozen spinach, thawed and squeezed dry
  • 1 cup grated Parmesan
  • 2 eggs
  • 2 egg yolks
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons all-purpose flour, plus 1 cup for coating
  • 1 jar store bought marinara sauce, heated

Directions

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.



with Sage butter:

Ingredients

  • Pasta, of choice
  • 4 tablespoons butter
  • 8 sage leaves
  • 1/2 lemon, juiced
  • 1/4 cup grated Parmigiano-Reggiano

Directions

While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.


4 comments:

Emily Boyd said...

Don't panic about the added stitches, it's probably just that you're splitting the wool or accidentally wrapping the wool around an extra time. That's what my sister kept doing when she was learning and I still do it by accident.

I find crochet more relaxing than knitting, though I'm better at the latter. I've never been able to hold the needles right either, not in the way that's considered normal anyway. I tend to rest my right needle on my leg and the left is the one that does all the moving. It looks and sounds mad, but it's how I'm comfortable. So knit how feels comfortable, not necessarily how everyone else does! :)

What I don't understand is how people knit with the needles tucked under their arms! Now those people are weird!

Em x

Munted kowhai said...

Thanks Emily! I did notice that I was splitting the wool quite a bit especially around purl stitches! I've got the hang of those now and have been counting now and then.
my knitting stance is more like, left needle perpendicular to lap stuck into a cushion and right needle work its way through!

Emily Boyd said...

You stance is kinda the opposite to mine, but similar. Nice to know it's not just me and my sister!

The splitting will ease up as you get used to it and you'll find some wools do it more than others.

You're knitting's tension seems good though, which is great! Mine's gotten loose and I need to remind myself to slow down or it's not neat.

Bake your cake and eat it too said...

aww yay a sweater for my little girl!