Things are wearing a little thin, here.
This is the cuff of my favorite sweater, Sky Lights. I knit it in 1993, right after the Teen was born. It was a kit from North Island Designs; I don’t think they exist under that name any more. I made it big and oversized, to wear over leggings (yes, we really did that back then). I’ve worn it a lot. The yarn is either BartlettYarns or Harrisville Tweed; I can’t remember. I’ve gotten a lot of wear from it. But this is what I saw when I last went to put it on.
Oh, dear. I have a little job to do. And while I’m doing that, I have another, too.
I made these socks last winter, when it looked like it would never stop snowing. It’s not really sock yarn; it’s KnitPicks Wool of the Andes Worsted that I had lying around. Every time I wash these, they shrink and felt a little bit more. But they’re still comfortable. My clogs must rub right here, though. There’s barely a thread holding it together.
I have more of this yarn, so I’m going to try darning it after dinner. Wish me luck!
Here’s what I made for dinner. I was quite happy with it, and so was the family. Perfect winter night supper!
3 Tbsp olive oil
1 lb turkey hot Italian sausage (if you can only find mild, add 1/2 tsp red pepper flakes while browning)
3 large russet potatoes, sliced in 1/4 inch slices
1 large onion, chopped
2 cloves garlic, minced
1 tsp smoked paprika (optional)
4 14 ounce cans chicken broth
2 cups water
1 cup half and half
1 bunch kale (stems below leaf removed), cut in 1/2 inch ribbons crosswise
Heat 2 Tbsp olive oil in a large pot (soup pot). Slit sausage casings, remove sausage. Brown sausage (and red pepper flakes, if desired) in oil. Remove sausage from pot. Add the other Tbsp olive oil to pot. Saute onions and garlic until onion is soft. Add chicken broth, water, sliced potatoes and smoked paprika. Bring to a boil, then reduce heat to a simmer. Simmer until potatoes are done, about 15 minutes. Add sausage , half and half, and kale; simmer for another 10 minutes. Enjoy!