yarn n. 1: a continuous often plied strand composed of natural or man made fibers 2: a narrative of adventures
A friend gave me new knitting needles from Japan. Yeah! These double-pointed needles are only 4-inches long.
The needles all the way at the right are teeny weeny - 2.0 mm and the biggest are 4.0 mm. What will I use them for? Hmmm . . . possibilities are a good thing . . .
As recommended by my PT, I have been wearing this:
It’s called a thumb spica. Darren has nicknamed it my Thumbelina. Luckily, I don’t have to wear it all the time. It does work; I’ve been wearing it for less and less time, but the healing from the original injury has taken a LONG time. I hope to be near the end of a long road, but every time I think I’m well I suffer a setback. I’m afraid to think it may be over. This has been incredibly unmotivating for my creative fiber efforts.
I may be unmotivated to knit but I am motivated to eat. Oh well, why fight it? Along with eating, I am cooking or reading about eating/cooking. I would say I have acquired a layer of winter fat due to the aforementioned activities. My latest literary tome of cooking is Simon Hopkinson’s book. Of course I have tried the roast chicken recipe! I splurged on organic, free-range chicken (albeit unwittingly - I thought they only sold chicken from the butcher’s counter and then 10 minutes later found less expensive chicken on display) from Fairway and it came out delicious. I like to read the sections of the books randomly, my favorites phrases have to do with the words bacon: sprinkle the bacon, wrap with bacon, saute the bacon. Did you know there is a connection between knitting/crochet and bacon?
I’ve also been leafing through Aliza Green’s book on produce. It is not a cook book per se yet extremely helpful when planning a dish or a dinner because it lists complimentary flavors or serving suggestions. For example, in a random opening of the book, cauliflower goes well with anchovy, butter, chervil, chives, cream, curry, garlic, ginger, Gruyere cheese, lemon, mustard seed, olives, Parmesan cheese, thyme and turmeric. I started toying with the idea of knitting veggies - I’m not the only one who is inspired by produce.
And because I like looking at all sides of a subject, I bought Kitchen Mysteries: Revealing the Science of Cooking. I’m on the egg chapter and now I know why I should add vinegar to the water when I poach an egg. So since this somehow became a post about cooking with knitting links, I give you this.
CTS/RSI + thumb spica + eating + cookbooks = Knitting. Who knew?