Liz’s Carrot Soup
1 tbsp olive oil
1 large onion, coarsely chopped
1 clove garlic, chopped
1 lb carrots, peeled and thinly sliced
½ tsp dried coriander
1 tsp ground cumin
1 tsp salt
¼ tsp pepper
4 c water
½ c milk (I use skim)
Saute the vegetables in the oil until they form a bit of a glaze in the pot. Then add the spices and water. Simmer until the carrots are tender. Use an immersion blender to puree the soup. Stir in the milk and reheat, but do not boil.
And here I am staying warm in our third-floor library. The combination of the Modern Gansey, a space heater, and a mug of tea are doing the trick.
The knitting is slow these days. Cables do not just happen. They require a lot of manipulation. With one sleeve half done, I'm working on the neckline, so that when I next try it on, the whole thing will hang properly and I can check the final sleeve length more accurately. You'll notice that my patterns usually instruct knitters to finish the neck before completing the sleeves.
Two items of note:
1. Wool Tyme is running a sale all month on Nordic yarns. Details here.
2. Rosehaven Yarns is holding a yarn swap tomorrow from 2-4 at Jackson's Falls Inn, 10 minutes south of Picton. See you there!