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knitroglycerine

a different kind of string theory

Category Archives: 1900 House

Knitroglycerine, the Etsy shop, is almost up and running! I’m trying to build up a little selection ( or else I’d have a “shop” with two whole items in it). I’m a little nervous about it. How do I publicize it? Is my stuff good enough to sell? Are people going to say, “This is craptastic!” and send it back? Horror of all horrors– will it end up on Regretsy (which I adore, by the way)?

So far, it looks like I’ll be selling out of season neckers and scarves, and Kindle covers– which are sewn, not knit, and so kind of oxymoronic.

Tangent alert!

I read this article and it hurt my brain. Do we really perceive colors differently, or does our terminology change over time? I’m inclined to believe the latter. Later in the article, he references pink as a new and fashionable color– but pink (as we recognize it) has existed as a color for so long. Maybe we just called it something else. Am I missing something here? The last paragraph seems to say something similar, so I’m a little confused.

In other news, I am having a very small dinner party, and I’ll be making meatballs, and I have to figure out a way to make L. share the meatballs. This will be difficult. As it is, he always has to have one more meatball than I have– so how is this going to work with two guests? It’s like a math problem with meat. To make matters worse, I was toying with the idea of inviting two more guests– and he dismissed the idea because of the Meatball Sharing Issue. This is really problematic. Not too long ago, I read something where a hostess was puzzling over dinner seating (Lord So-and-So cannot sit next to Lady Whatsit, but Lady Whatsit must sit next to Lord Poofypants, etc.) but I think this is worse.

And now, because it is only 101 degrees instead of 106, I am going to bake cookies. Chocolate chip, if you have to know.

Iso and I are listening to Ty Segall, which she calls Kitten Music– which used to only apply to Thee Oh Sees, but now is apparently a broader term. Like pink and yellow! See how I brought that full circle? Yep.

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One of the great things about growing up in the 1900 House is that you usually know what to do with excess fruit and vegetables. Too many radishes? Pickle those suckers. Too many strawberries, about to go off all at once like little moldy bombs?

My strawberries were riper than these cyberberries.

Jam!

I’d made strawberry jam years ago, and it ended up tasting kind of raisiny (Once I tried making grape jam, and it was DISGUSTINGly raisiny. Some things you should leaved to Welch’s, it seems), so this time I hunted around on the interwebz for a different recipe. I used this one from Ina Garten, but you know me. I can’t follow a straight recipe to save my life. Well, I can, but I don’t. This is why you are getting this post: I want to remember what I did, because it came out spectacularly good. If I do say so myself.

In a pot, boil 2 cups of sugar and the juice and zest of a lemon. (I used a regular Eureka lemon, but it was huge. And I need to invest in a real zester, because mine is really just a cheese grater, and my zest is more of a sludgy paste.) Boil for 10 minutes. So far, I’ve followed the recipe.

While the sugar is boiling, wash, hull and halve the strawberries in question.

Don’t use moldy ones, or very overripe ones. The recipe calls for two pints, but in the heat of the moment, I totally forgot to measure. I think it was roughly that, though. If you wanted to get persnickety about it, you would measure the prepared fruit and then put the same weight of sugar– but I actually like conserves more than jam, so I was playing fast and loose with measurements.

Then crush the berries and add them to the sugar. I used my hands, and it was a very hedonistic experience. I recommend it. Boil gently until the jam gels when you dribble it onto a frozen plate (an Ina Garten tip, and what a good idea). I was doing other things (multitasking ftw!) but I think it took about a half hour.

I didn’t boil my jars, because it doesn’t make a whole lot of jam, and I knew I’d be eating it right away in my morning yogurt. In the bottom of each jar (and here is where I think I’m a genius!) I sprinkled a couple of pinches of lavender and dropped a centimeter of vanilla bean that I’d whacked with a cleaver. Then I poured the very slightly cooled jam/conserves into the jars, sealed them up, and stuck them in the refrigerator.

This morning, I tried the conserves with plain yogurt and some muesli, and I may have had a religious experience. Click the link, seriously.

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