sweetgeorgia

The mess that is my house

Mmm… so “Cheesylove” is relaxing on the couch at home while I’m at work on a Saturday. Actually, it’s been a great Saturday so far. We dropped in on my client’s open house this morning: it’s The Grand Ballroom in Richmond. They have just moved from their old studio to a brand new building that they constructed themselves which solidifies their place as the the largest ballroom dance studio in Western North America. It’s 13,000 square feet now and just amazing.

So, yes, here’s the tubular neckline-in-waiting:

On the dining table now is a pile of Jo Sharp tweed that is being swatched and re-swatched and re-swatched for a scarf for my dad. I was thinking to do the “Here and There Cables” from the new Scarf Style book, but I started on needles that were too small, so the cables look tight. I also tried the first few rows of the Irish Hiking Scarf, but I want something that is reversible…. So I think I’ll end up doing the “Here and There Cables” but on larger needles (maybe US 9?).

Mmm, and being in Richmond this morning, I had to (of course) stop by Michael’s. We picked up some Patons Classic Wool in Burgundy and Old Gold for my DH’s Harry Potter scarf! Originally, I had wanted to pick up some of this yarn in Leaf Green to make the “Backyard Leaves” scarf (also from the book) but they were sold out! This may be just the excuse to order some online!

Boys in the kitchen

Here’s the lovely beef bourguinon my husband made for us using the brand spanking new dutch oven we bought at Ming Wo. The pot is fire engine red and from Le Creuset and I love it!

Perfect Tomato Soup

I had lunch at the new-ish coffee shop/caf?¬© called “Finch’s Coffee & Tea House” (hours: 9 to 6 Monday to Friday, 10 to 4 Saturday). For Vancouverites, it’s located at the corner of Pender and Homer opposite the mid-century modern furniture shop and only a block away from my office. Being a corner caf?¬©, it has two floor-to-ceiling windows that are almost always fogged up (hey, this is Vancouver) and has lovely, tiny square tables on risers by the window. Perfect for watching our local aggressive panhandlers.

Lunch was a baguette with Blue Brie, tomatoes, lettuce and prociutto with olive oil and balsamic vinegar served on a sheet of butcher paper. You can never say “no” to things that have “blue” and “brie” together… and hey, you can indulge when you only eat barely half the sandwich! The lovely thing about the butcher paper is you can wrap up the rest of your baguette a la Subway style.

The soups at Finch’s are made fresh daily. So fresh, that the last two times I attempted to have lunch there the response was “sorry, the soup’s not ready yet” and “sorry, we’ve run out of soup”. They say that they try to time it so the soup is ready at 12 noon. Successful today, the soup was the most perfect tomato with chunks of fresh, tender-crisp zucchini, chickpeas, rosemary, basil and olive oil. Perfectly sweet, not at all sour… and just fresh, fresh, fresh.

They also make a mushroom, yogurt and black pepper soup as well as a (I think) cream of celery. I think I’ll have to go back.

Just say no.

Yes to working. No to knitting. I’m hauling my Phildar project around with me everywhere but get to knit only a few rows of these sleeves at any one time. I’m hoping that I’ll have more time next week.

Oh! And I’m finishing the neckline of my Cheesylove… with a tubular cast off! It’s quite exciting and lovely to look at BUT really slow to do. I’ll have photos when I can get better light (Saturday?!).

I snuck in some small purchases this week: 3 balls of Jo Sharp Silkroad Aran Tweed in an olive green colour (a scarf for my dad!), another pair of Addi’s, the Scarf Style book (Froggy tempted me), and the Mary Thomas’s Knitting Book. I feel much better now.

Three cups of espresso later…

This is actually just coffee from the vending machine at school.

This is the first piece of 4×5 film I’ve ever had developed, so this is pretty exciting. After a few “caustic jelly” experiences with Polaroid film, I think I’m ok with that too now. This Friday is the dessert demo!