New and New Projects!

This time I would like to post about a particular matter that for sometime would make me feel a bit "bad", but after reading an article at the latest Spring '09 issue from Interweave Knits I now feel absolutely relieved and finally understood!

I wonder if anyone has read the following article on page 18: "Start as Many New Projects as You Can" by Vicki Square, but I think it is fabulous.

You see, for years I was haunted and many times disturbed about how fast and easy I would start new projects that I would take sometime to work on but eventually would finish. I was even nicknamed "Leonarda" because Messer Leonardo Da Vinci would always start and sketch new ideas and projects but would hardly finish them. I remember carrying my then initial enthusiasm for a new project as far as buying the yarn but would not attempt to start working on it because I needed to "discipline myself" and finish right away any knitting or crochet project I would have started. Yes, I have finished most of my started projects but within the years I realized that the inital enthusiasm for a not started particular project had washed away with time and it was sad to discover, years later, such yarn waiting its turn and just a sad reminder in my stash.

Before I read the article above I always regreted not starting projects while I was still excited by them as I know I would have finish them sooner or later. I mean, who cares about when you finish them, right? For me knitting and crochet are for relaxing.

If any of you has felt the way I have I hope you are able to read the article because it is not at all to prompt you into knitting or crocheting carelessly or starting new projects randomly, it actually focuses on that initial feeling for a particular project and actually question if any of the works in progress that you have around will eventually be worn, used, enjoyed or not at all. So as to keep them around, transform or discard them.

This last idea of putting current unfinished projects into perspective helped me transform an initial idea into a finished project: a granny square crocheted sweater that I don't think I would have liked to wear as I think I was starting to look like a big blanket; so it is now a cheerful little bag that I will definately use. As a designer I know that not all the initial ideas for a project end up exactly as first projected, they can transform into other, and why not, better things.

Although I liked the idea of having such sweater now I don't regret at all what it ended up becoming as I did not supress my initial enthusiasm. This is what counts!

With the above in mind I don't need to tell you that like the bursting Spring, I am having a lot of fun starting new projects! Check them out:

Freedom! :)

New Year, New Season, New Sweater.

Yes, I know it is supposed to still be Winter but here in Mexico City the temperature is starting to feel like late Spring. At 27oC at midday well, seems like the chill is gone (sigh) even flowers are starting to bloom and my little friend in the picture is enjoying it all the way.

I know that a lot of people would kill to have such weather but I just wonder that if weather is this way now how will it be by March? This global warming is no fun and to be honest I am quite worried. I know I can do many things on my own to help but it is sad to see that your next door neighbour loves wasting water washing the garage everyday with the hose, or see that the city's government is still not organized regarding recycling and nobody worries, or to realize that more and more people are buying new cars because not only the public transportation is unreliable and dangerous, but now they are cheaper thanks to the economic crisis. Well, trying to be positive here but like Al Gore says: there aren't any real signs out there to make you think that people are getting the message. In the meantime I will keep on trying to get in touch with authorities regarding recycling trash.

So changing the subject, yes, I finished a new sweater:

It was a lot of fun because it was so fast to knit! When you are starting a new year and realize that the first month is almost over, finishing a new project in less than two weeks is great!

This one will go to be nicely kept in the closet for the real winters that I may have to face in a future (Toronto is at -4 oC).

See you soon

2008: A Year of Closure

I would like to wish you all my very best for 2009. May all your wishes come true and may all your loved ones stay happy and healthy.

The past Christmas and New Year's Eve was not only special but also particular. It was our first Christmas in our new home and almost all of my family got together for a wonderful and fun reunion.

As the joy of remembering those moments with family is still vivid, now that this new year has started I cannot help but to think about what 2008 meant for me. It was definately a year of conclusion where not only a chapter in my life came to an awaited end, but also I got rid of heavy "luggage" that I had not been courageous enough to throw away before. I feel so much lighter! :) It was also a year that allowed me to get to know me better and challenge myself a bit further. I also got to knit and cook a lot!!

So now with lighter spirits and great expectations for this 2009, a year that will change my life forever, I was finally able to finish my most challenging knitting project so far. My "Primo Fair Isles" from Interweave Knits Fall 2007. I feel so proud after 8 months of suffering with it!

Here is a picture of the back:

And as usual, starting the New Year I started a new project that is both fun and fast. I am planning on finishing it within a week:

Here is a picture of one of the dishes that were served at our Christmas Dinner: a very easy stuffed loin pork roast. Thanks Martha Stewart! If you care for the recipe just ask!

Ciao.

Something Original to See!

Hello everybody!

I received the following link that absolutely caught my attention. I think it is a wonderful way to both celebrate Winter, Knits and Music together.

It is a video from the canadian group "Tricot Machine" made out of more than 700 machine knitted images by the artist Lysanne Latulippe.

Check it out!


http://www.youtube.com/watch?v=NO0-1GKXZEA

Goodbye November 2008

So this is the last week of November, my favourite month ;) It was my birthday last week and I had a very nice day and celebrated it among loved ones with a favourite cake of mine (above). No, I did not bake it because it was purchased at the same place I usually go to on my birthday for cake. Yumm!

So, I do not know about you, but here in Mexico City the Christmas season is everywhere. Sometimes I get surprised and a bit annoyed of the way commerce works. We are not mentally ready for a particular season but our local store or bakery pushes the experience into our lives. It is still November and I just saw a few days ago at my bakery the famous "Rosca de Reyes" that is baked on January. I mean, is this right? I am still in the Thanksgiving mode.

So unfortunately because of Santa Claus and his dwarfs I am no longer able to find any pumpkins anywhere. (Sorry Santa, I know it is not your fault, it is just the way things are in Mexico City!). So unlike other cities I know, I am forced into the Xmas Season early on.........but before I forget all about autumn I decided to post for my mexican friends my recipe for "Pumkin Bisque" (aka Pumpkin Soup). Sorry I took until the end of the season to do it.

Because I guess that cooking with pumpkins is quite common for my friends in the US, Canada or Europe I will not try to impress any of you here. Instead, for my loyal mexican and latin american readers here is my method for cooking pumpkins in spanish:

Ok Chicas! Perdonen si hasta ahora les paso mi método para cocinar cualquier tipo de calabaza de Halloween, lo que pasa es que no pensé en encontrarme más de una vez con alguien que me pidiera la receta. Vaya, pues hasta en Superama andaba dando tips a las clientas en la zona de frutas y verduras!

Bueno pues, aquí está para todas uds, y es más fácil de lo que creen! Lo primero que necesitan es tener un horno de microondas, con esto ya vamos de gane.

En la casa de Uds. mi abuela y mi mamá cocinaban la famosa receta de "Calabaza en Tacha" que es un dulce mexicano muy sabroso, pero nadamás. Así que como a mi me encanta el sabor de la calabaza de Halloween (no confundir con la tipo "zucchini") rica en betacarotenos, pues me puse a investigar.

El método de cocción que empleo no es mérito mío, sino de Martha Stewart, pero lo que es mío es que lo he adaptado a cualquier tipo de calabaza. Aquí en México venden varios tipos de calabaza, y otras que aunque son de la época, no son propiamente "calabazas" sino "squash". Para ambas el método es el mismo. Si se acuerdan, aquí en México se venden las siguientes calabazas: Calabaza de Castilla, Calabaza Halloween (la más grande y que tradicionalmente se le hace la famosa carita Jack o' Lantern), Calabaza Brujita y Calabaza Pay. Bueno, no todas son calabazas salvo las tres primeras, porque las que venden como "Calabaza Pay" son más bien "squash", ok? además éstas últimas son las más caras (a $24.00 pesos el kilo vs. $12.00 pesos el kilo de la de Castilla). En cuanto a sabor y color las que más recomiendo son la Calabaza Halloween y la Calabaza Pay anaranjada. De todos modos todas saben sabroso, sólo varía la intensidad.

Además del color y sabor, el peso es importante pues tengan en cuenta que mientras más grande sea, pues tendrán más materia prima para hacer varias recetas. Con una chiquita del tipo "Pay" les basta para la receta de la sopa.

Nota: la única calabaza que no puse a la prueba es la tipo "brujita" pues es tan pequeña que ni el gasto valía la pena hacerlo.

Una vez que se decidan a un tipo particular de calabaza es importante que tengan en cuenta que debe caber en el microondas. Algunas como la "Halloween" y la de "Castilla" son enormes. Pueden pedir que se las corten y se llevan lo que gusten recordando que en la cocción perderá agua osea que traten de llevarse alrededor de 2 kilos como mínimo.

En casa la van a lavar muy bien, si está abierta procurar no mojarla por dentro, ok? La secan bien con un trapo y la colocan en un recipiente de microondas, y la tapan ligeramente con papel de cocina.

Las fotos que verán a continuación es mi método ejemplificado con una calabaza conocida en EU como "Spaghetti squash".

Una vez tapada con papel de cocina, la meten en el micro y lo programan a la máxima temperatura por 10 minutos. Pasado el tiempo, abran la puerta y si pueden perforar la piel de la calabaza con la punta de un cuchillo quiere decir que ya está, si no, vuelvan a meterla igual a máxima temperatura por otros 5 minutos más o hasta que puedan clavarle el cuchillo. Cada calabaza es diferente, y hay algunas con la piel más gruesa que necesitan más veces en el micro.

No es necesario añadirle agua al recipiente, nada, sólo el papel de cocina. La calabaza solita se cocera por dentro y notarán que "sudará".

Cuando ya se le clave el cuchillo sáquenla y con cuidado y sin quemarse (estará muy caliente!) ábranla con el cuchillo para que empieze a enfriarse como se ve a continuación:

Notarán en seguida que la calabaza está, si no al 100% cocida, sí a un 90%. Ésta es la consistencia ideal, si notan que tiene partes duras, metan sólo éstas otro poco al micro igual con su papel de cocina.

Éste es el famoso "secreto". Nada más fácil, no creen? Una vez logrado ésto ya podrán preparar múltiples recetas como sopas, arroces y claro, el delicioso Pay de Calabaza del que puse un "post" en este blog hace unas semanas.

Cuando la calabaza se haya enfriado y la aguanten con las manos, con la ayuda de una cuchara o como aparece en la foto, una para hacer bolas de nieve, remuevan la pulpa de calabaza y deshechen la cáscara. Para las semillas usen un tenedor, y luego podrán tostarlas si así lo desean.

En la siguiente foto verán porqué se llama "Spaghetti Squash", pues su pulpa cocida parece fideos de pasta!

La pulpa de cualquier calabaza la pueden guardar (una vez fría) en el refrigerador para futuras recetas por una semana.

Para nuestra receta de Sopa de Calabaza se necesitan para 4 personas 1 kilo y medio de pulpa de calabaza ya cocida, y van a picar finamente cebolla blanca, 3/4 de taza, y ponen a derretir una cuchara de mantequilla en una cacerola.

Una vez derretida la mantequilla agregan la cebolla, sal marina y pimienta al gusto y lo dejan sofreír hasta que esté clara la cebolla. No dejarla quemar y mover continuamente.

Una vez lista la cebolla agregar toda la pulpa de calabaza, una cdita de tomillo y cuatro tazas de caldo de pollo a temperatura ambiente.

A flama alta permitir que el caldo alcance el hervor. Mientras, mover despacio la cocción y eliminar cualquier semilla de calabaza que se nos haya escapado.

Cuando alcance el hervor bajar la flama a nivel bajo y cocinar otro poco por 10 minutos o hasta que la calabaza esté totalmente suave. Cuando esté lista la cocción retirar del fuego y proceder al licuado.

Les recomiendo que licuen la sopa por partes y para evitar cualquier accidente con nuestra licuadora y la sopa caliente no tapen totalmente el vaso de la licuadora. Coloquen solo el anillo superior (tapa sin parte central) para así tapar el hoyito o alimentador de manera manual con papel de cocina doblado y sujetado con una mano. Ésto es muy importante hacerlo, ya que la alta temperatura de la sopa y la velocidad de la licuadora pueden hacer que la tapa salga disparada y se haga un batidero. Notarán que al accionar la licuadora sale "vaporcito" a través del papel, ésto es normal.

Una vez licuada toda nuestra sopa regresarla a la cacerola y a flama baja añadirle más sal, pimienta y tomillo al gusto.

Como toque final agregar 3/4 de taza de crema y mover hasta que se incorpore bien y la sopa tenga una consistencia tersa.

Listo! Al servir agregar si desean un poquito de tomillo encima o croutones.

Espero les haya gustado.

Con cariño para todas Uds.

Hasta Pronto!

Shorter Days Ahead.

The autumn is in full force now and it reminds us of its presence every day that goes by. Time is flying and after preparing everything for Halloween and "Día de Muertos" in Mexico, it's a week later and now all stores are showered with Christmas '08 stuff. I like this but the abrupt change can be stressful, especially when there is so little time and so much to do.

To say Goodbye to Halloween '08 I baked again a Pumpkin Pie, I think I found the easiest and quickest recipe around. It obviously gave me time to make a little decor and take its picture before it would be tasted. This weekend will be my last chance to cook more "pumpkin" recipes; so far I've cooked a Pumpkin Bisque, 2 Pumpkin Pies, a Pumpkin Cake, a Pumpkin Risotto and a Pumpkin Bread.

So to celebrate Autumn I finished an Ascot from Interweave's Crochet Fall 2008 issue with whom I learned how to do Tunisian Crochet. I loved it. It was quite addictive and I finished this project in a wink!

Next is a picture of another finished project I started while having the cast on my left hand. It is my own design and it combines three techniques: loom knitting (for the back), circular knitting (for the short sleeves and all-around-collar) and crochet (for the seams and flower pin). I like the results very much.

And now a little update on the Fair Isles project that I really want it to be over. I am done knitting the body and gathered up enough courage to do the "steeks" and cut my knitting (!!) Yeap, it was scary but I made sure to sew the knitting very well while practicing my sewing skills. I just need to join the shoulders and do the ribbing at the cleavage, which I hope won't be to revealing (!) Looks quite nice on the mannequin, doesn't it?

So now the list comes down to 8 projects and the above Fair Isles is at 75%

A presto!

Pumpkins and Casting On.

I love autumn -I know, I have already mentioned it before-, but I do. This autumn has been particularly cold in Mexico City where the sun shined for just a week or so. The present days are very humid, due to our vicinity to the Gulf of Mexico, so I suspect that the winter is going to be difficult. I know mexican winter has nothing to do with the one our neighbours on the north part of the hemisphere have to endure (Canada in particular), but there is one thing that does not help us down here: almost 95% of houses in Mexico have no heating system and are not made of wood but rather concrete........so houses are always cold.
Oh well, this is a perfect excuse to have hot coco and enjoy great winter time food, like one of my favourite ones ever: Pumpkin pies. I love their color and varietes, but most of all I love what I can cook with them. At the end of this post I will share an easy and successful Pumpkin Pie recipe for anyone interested.
One of the things I miss the most about Europe is the culinary culture. To be honest with you, before I ever lived there, pumpkins for me were just for "Jack-o-lanterns", or at their best, for an extremely sweet mexican pudding known as "Calabaza en Tacha". What converted me was an amazing pumpkin bisque I tried in Europe and it was love at first sight. The european markets with a real autumn background would offer endless varietes of pumpkins, squashes, etc. I only knew one, the famous "Calabaza de Castilla" sold in all mexican markets. In Europe I was at awe, as the variety was overwhelming. So I decided to put a remedy to my pumpkin ignorance and it has been quite a trip. Now living in Mexico, I do miss that autumn markets experience as I keep on seeing the same boring pumpkins sold at supermarkets, which are mostly used for Halloween. Sometimes I see squashes, half priced because no big Jack-o-lantern can come out of them, so nobody buys them. If they only knew what they are missing, oh, but I take advantage of it!

So Casting On. I always thought I was immune to endless casting on but I am starting to realize that perhaps I need a vaccination. I remember sometime ago, at a yarn shop, a lady who was buying yarn for her daughter to knit would say to her "promise you will finish the project". I was around her daughters age, still a teenager and did not understand what that lady was talking about because for me, knitting would absorb me so that my mother would even try to put my mind out of it especially during exams. I would always finish my projects, so finishing was not a problem. Nowadays it is still not a problem as I do finish what I start but there is something going on that I was not expecting: endless casting on, so instead of having to finish one or three projects I have around ten. Yes, I should be ashamed, right? but I am not. Why? because I think there is a very understandable reason: my feast for knit and crochet projects has developed over the years and now I am no longer satisfied with just one or two things going at the same time: my mind needs more, so I wonder why some people should say that it is a bad habit to cast on. So this puts my initial idea of vaccination totally off. I believe that knitting is a journey into discovering ones abilities and likes, so if you cast on, it means you are excerting it. It is pretty much like starting a new book. My rule of thumb: if it doesn't "catch" you at the very beginning, you might as well leave it and look for another one.
So now a realistic (and truthful) list of my current projects:
1) Fair Isle pullover (70%)
2) VK Tunic (40%)
3) Off the shoulder pullover (45%)
4) Granny Squares sweater (15%)
5) Turtleneck pullover (35%)
6) Vest (95%)
7) Crochet Ascot (50%)
8) Red Mittens (15%)
9) Crochet Cardigan (20%)
10) Scarf (30%)

This weekend I finish #6 and #7. I have been working on #1 for sometime now as it has been a surprisingly challenging project.
Balance: 5 of them are knitting projects (1, 2, 3, 5 and 8); 3 of them are crochet (4, 7 and 9); and finally 2 of them are done with a knitting board (6 and 10). My goal is to finish all of them by the end of November, I hope this is possible!

So now the recipe: "Prize Pumpkin Pie" by Canadian Living Magazine

Serves 8. Ingredients: 2 eggs, 1 can of pumpkin puree (140z/ 398ml), 1 can (300ml) sweetened condensed milk, 1/2 cup of packed brown sugar, 1tsp cinnamon, 1/2tsp salt, 1/4tsp each ground cloves, ginger and nutmeg, 1 unbaked 9-ich (23cms) pie shell.

Preparation: In a large bowl beat eggs, blend in pumpkin, condensed milk, sugar, cinnamon, salt, cloves, ginger and nutmeg. Pour into pie shell. Bake in 425 oF (220oC) oven for 15 minutes; reduce heat to 375oF (190oC) and bake for about 35 minutes or until pastry is golden and knife inserted into centre comes out clean. Let cool in rack.

Hasta Pronto!