Friday, March 20, 2009

My First Yarn

I taught myself to spin on a drop spindle several months ago and finally got around to taking lessons at A Tangled Skein, realizing that I needed to learn the terminology, how to prep the roving, and how to ply it. I'm addicted. I bought some neon yellow roving at Woven Art last weekend where I spent a wonderful weekend knitting. More about that when I sort out the photos.

Romney Wool

Romney  Wool

Romney  Wool

The only thing that I know about the wool is that is "Romney." The name of the sheep, I think.

My teacher Anne, spinning:

Spinning at ATS

She is a great teacher. I'm looking forward to taking a class that will demystify spinning dyed roving. I'm always amazed that the roving colorways never look the same when they're spun. You're on Anne!

I made another pizza, this time with regular dough bought at Whole Foods. It has an excellent taste that I much prefer over whole wheat. As you can see, I don't attempt to shape the dough into a perfect circle. And huge bubbles formed in the edges. They had no affect on the taste at all. It was delicious. (I have a non-gluten ball of dough in the freezer - should I try it? I'm spoiled now.) I used what remained of the hot soppressata and cheese, and added broccoli rabe sauted in garlic. That's a keeper, though the taste of the soppressata gets lost! A heartier meat next time.

Broccoli Rabe Pizza

I stored the leftovers between the sheets of parchment paper I used to line the pizza stone, which the crust pristine in the fridge.

Broccoli Rabe Pizza

Friday, March 06, 2009

YPF: Habu Cotton Nerimaki Slub N-46

Habu Cotton Nerimaki Slub N-46

Bought this at Stitches in a package with other samples. don't know the yardage or what I'll make out of it. Like other Habu yarns, it is beautiful.

I used my pizza stone for the first time ever. I've had it for several years and never used it for want of a peel. I discovered on a food site that you can line your stone with parchment paper, which enables you to slide the 'za right off the stone and it catches drips, making for easy clean up. Hurrah! Whole Foods had whole wheat pizza dough ready to roll out, and small containers of pizza sauce and other toppings. I topped mine with hot soppresseta, mozzarella, and some black olives and broccolini I had left over. The pizza dough was easy to handle, but I don't know if I like the whole wheat variety - the taste was too strong, i.e. it overpowered the other ingredients. Maybe if I roll it out thinner. Anyway, Friday will become pizza night, using the leftovers in the fridge.


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