My new concert knitting: a plain toe-up sock in Tess’s Yarn sock yarn (from Maryland last year).  I switched from increasing to knitting even just as the My Brightest Diamond/Decemberists show was starting last night.


My most recent fun-with-cooking: puréed soup of butternut squash and kale.  (Oh, how I love my immersion blender.  I foresee lots of soups over the next several months, especially chilled soups as it gets warmer.)  Basic recipe: sauté two small butternut squash with onion, garlic, and ginger.  Add a quart of vegetable stock and season to taste with cumin, coriander, dried hot peppers, turmeric, fenugreek, and anything else you feel like adding.  While the squash is cooking (simmering, mostly covered), wash a bunch of kale and chop it into smallish rectangles.  When the squash is approaching cooked (a fork will slide in but it’s not quite cooked yet), add the kale and replace the cover.  When the kale is bright green, remove the soup from heat and purée.  (I used my immersion blender, which was both fast and fun.  In the past, I have puréed soups in a regular blender, in batches.)  Adjust seasoning to taste.  (This is when I added salt and should maybe have added some cider vinegar or lemon juice.)  Serve with good bread, like the sourdough in the picture.