I’ve been commissioned to do 34 skeins of yarn for a sock club based out of a yarn shop — I’m keeping the details secret until the finished yarn arrives at the shop — and am awaiting delivery of the base yarn today. FedEx tracking says it left the local warehouse at 3:52 am, so it should be along pretty soon. While I wait, I’m getting ready by cutting choke ties, 4 for each skein.
I do this by putting a 30 inch length of pearl cotton on a ruler, cut it, build up a pile of 30 inch pieces, and then cut them into 10 inch pieces.
That ought to be enough, and if it isn’t, I’ve got plenty of pearl cotton.
There was a great sounding recipe for halibut in the paper Sunday, and I made it last night.
Wowza! Fresh halibut slow baked in a bath of olive oil, on a bed of seasonal vegetables, then cloaked in a hollandaise-type sauce, made from the olive oil used for baking the fish. The sauce came out thinner than I would have liked, I think because I scooped up some of the fish juices along with the oil, which no doubt thinned it. Next time I’ll be more careful.