Row 1 complete

katrow1   I have many other bits and parts and three-quarters of blocks done.   Actually, just the long tail and long tail with heart sections left to finish but I couldn’t resist finishing up a whole row to see how it would look.   You can’t really see the fabric patterns in the kats and nine patches because I have to stand back so far to get the whole row in, one row down – six more to go.

Dinner plans have changed – my chicken chablis will be made tomorrow night  – since tonight a friend and I are headed out to our favorite Friday fish fry place.  You usually have to wait in line for a table but heck – she didn’t work today so we can head out a bit earlier and hopefully beat the crowd.  We haven’t been there in ages.  Not a fancy place but just darn good fish.


Off the Needles – 8/14/15

First – the stats you’ll find on the Knitting the Stash page.

Stash Yarn knit up to date:  6790  Yarn added to Stash to date:  12,275    Net:  -5,485

I do have a new finish – hot off the needles last night.  The House of Targaryen socks I started in November 2013 – yep it was high time I finished them.  The photo at the link that shows the stitch pattern on leg better is more the true colors of the yarn.  It’s a bit washed out in the photo below.  The yarn is Cephalapod Yarns Skinny Bugga in   Hawaiian Bobtail Squid colorway. I love this yarn but alas Cephalapod Yarns is no more.



The stash numbers above will be taking a bit of a dip next week since it’s the start of Laura Aylor’s Summer’s End MKAL – First Point of Libra.   It starts 8/19/15 and my yarn is ordered.  I forgot I was going to be home on vacation when I ordered the yarn so had it sent to the office where I is hanging out right now rather than here with me where I can swatch (and enjoy its loveliness).

I’m always game for a mystery quilt project – love those – but I have not been enamoured with a couple of the mystery KALs I did so the stars have to align correctly for me to do a MKAL these days.  The most important factor in joining in this one – I love all of this designers shawls and wraps so that bodes very well indeed.  And I’ve been eyeing some lovely gradient yarns, which is what you need to make this project, so I think it was meant to be.  The yarn I chose for it (which has not been added into my stash tally yet since I don’t have it in my hands yet) are from Black Trillium Fibre and oh what lovely gradients!  You can see the yarn I chose here.

Last night I started picking up the neck edge stitches for the ribbing on my Featherweight — it is a long long way around that neckline and I’ll have something like 550 stitches or more to rib.

Today’s vacation plans — work a bit on my PatchKats, one of my sweaters I decided I’m going to block after seaming so I may get started on that, and perhaps put another sweater in to soak so I can get that on the blocking boards.  And there’s some banana bread I want to make.  And one of my most favorite dinners is on tap for tonight.  Baked potatoe, asparagus and Chicken Chablis – my most favorite chicken dish.  Makes my mouth water just thinking about it.  Friend Janet T sent me a cookbook that had the recipe in it but I also found it on line.  If you haven’t tried it – you really should.

The changes I make to the recipe below — I use skinless chicken.  That pitty little 3 ounce can of mushrooms — well if you don’t really like mushrooms I guess you could use it but I use a box of fresh mushrooms sauted in the butter instead.  I can never have too many mushrooms.  And this recipe freezes very well too.  Quick and easy and oh so delicious.


5 tablespoons butter
1 (3-ounce) can mushrooms
Salt and pepper to taste
2 chicken breasts, halved
2/3 cup dry white wine
Sliced Swiss cheese

Preheat oven to 350 degrees F.
Melt 2 tablespoons butter in a skillet, stir in drained mushrooms and cook for 5 minutes over low heat. Remove mushrooms from skillet.
Lightly flour, salt and pepper chicken breasts. Add 3 more tablespoons butter to skillet and brown chicken breasts. Remove chicken from skillet.
Add wine to skillet and bring to boil while scraping bottom and sides of pan. Stir mushrooms in and remove from heat.
Place chicken breasts skin side down in a casserole dish. Pour wine and mushrooms over.
Bake uncovered for 35 minutes in 350 degree F oven. Turn chicken skin side up, spoon mushrooms over and top with thin slices of Swiss cheese. Bake 15 minutes longer, basting frequently.
Servings: 4

Okay – now I’ve made myself very hungry and must to find something to eat for breakfast.