I love stripey socks. I love the knitpicks Felici self-striping sock yarn. and they have new colors! squeee!!! (note the feet of my faithful velcro-Dober.)

This wool is special to me. It is from a neighbor’s Jacobs X sheep. We watched the sheep being sheared, then she gave us the fleece. We skirted, washed, carded, spun, and dyed the wool. It’s springy! I cast on 24 stitches, on size 13 needles, and did a basic farrow rib (I think that is what it is called?) knit, knit, purl every row. All the wool was dyed in one pot - sort of random blues and greens, and then spun randomly. I knit it so the greenest bit was at one end and the darkest blues on the other, so it naturally graduates from greens to blues.

Last but not least: this week's edition of Freezer and Pantry Soup!

A sort of veggie-stew but "dressed up" a little.

4-5 large carrots, chopped (I cannot believe how well they CSA carrots from this fall are keeping)
1 onion, chopped
one head garlic (yes, really), chopped
1/2 head celery, chopped
1 pint bag frozen local corn
1 quart bag frozen local tomatoes
1 quart jar canned tomato juice

Put all in the crock pot on high for 8-10 hours. Then we added a bit of red wine, some local cream, loads of thyme and basil, some sea salt and cracked black pepper. That's it! it was lovely.

On day 2 we cooked up some homemade pasta and ladeled some of this soup over it. Added a bit more cream, some leftover brie, and some local gouda (YUM). Pasta! We took the letovers of THAT, added some more soup and a load of sauteed mushrooms and onions, topped it with cheese, and baked it for lunch the next day. This is how we cook - leftovers are eaten or made into something else.