So one week from today I’ll be in my hospital bed at Temple University Hospital, recovering from my aneurysm clipping surgery. And, touching wood and turning around three times and spitting for good luck, I may even be back home by now. Hopefully this will be my last big surgery for a very, very long time, if not forever.
Since this really is brain surgery, I’m going to be hanging around the house for quite awhile. The Brain Guy said recovery time for a craniotomy is about a month and that I should be taking it easy for at least that, if not longer. If you’re a regular reader of this little blog o’ mine, you already know “me” and “taking it easy” don’t really belong in the same sentence. I adore a really good afternoon nap and there’s not too much I love more than hanging around the house in a flannel shirt and some yoga pants, but I’m an antsy little thing.
So I thought (ha!) it would be a fine idea to pull out some of the knitting I put aside when I started learning how to tote up debits and credits back in September. It seems that I’ve got half of one sock done, another sock that needs its mate, a fingerless mitt that needs its partner as well as its thumb, a ridiculous amount of yarn for two sweaters and a duster as well as a pullover I started in June with high hopes of wearing it in, umm, October.
Which was two months ago. Hey, yarn doesn’t go bad.
And it was in that spirit that I decided (ha!) I needed two more projects to keep me amused while my noggin’s healing. I’ve been doing a fair amount of yapping about crocheting and knitting afghans for awhile now, so I figured it would be a good time to put up or shut up and get started, already.
My other justification for buying more yarn…I mean, starting two new projects is this: I need simple stuff to work on. None of my current projects really qualify as “simple”. I love the complicated cables and colorwork and little tiny DPNs and skinny sock yarn. I mean, love. In reality, what I’m really going to need are things that I don’t really have to think about too much.
So here’s the crocheted afghan pattern and it’s a beauty. I’m using Berroco Vintage worsted in all the colors since I think I’m going for a millefiore inspiration with this. I have a vague memory of someone in my family collecting millefiore paperweights when I was a kid and I was fascinated with them. This is going to be for our queen-sized bed and each triangle motif is about six inches across, so I’m going to need a whole boatload of these. I have no idea how many exactly or what colors I’ll be using yet. I’m making this up as I go along.
Why, no, I haven’t really thought about putting them all together yet. One challenge at a time, ‘kay?
And here’s the knitted afghan project for the couch. In my knitting world, this qualifies as “simple” because that sucker’s 20 pattern repeats across. I can live with a few “purl through the back loop” every fifteen rows or so, even though those words usually make me twitch.
I’m also going to get some special, luxe yarn to take with to the hospital with me so I can start a pair of very simple socks. If the yarn is beautiful, you don’t need to do much with it to bring out the best in it. I’m going to be recovering from big, icky surgery and I have every intention of being very, very, good to myself.
So here’s something I’ve been making for ages. They’re from one of my favorite cookbooks of all time (“Moosewood Restaurant New Classics“). They’re great with a bowl of soup or stew and the kitchens smells like heaven while they’re in the oven. The only drawback with these beauties? They’re scones, so they only last for one day. That problem is easily solved, though. Just eat two.
Rosemary Garlic Scones
- 2 1/2 Tbsp olive oil
- 2 garlic cloves, minced or pressed
- 1 tsp freshly ground black pepper
- 1 Tbsp chopped fresh rosemary (you can use 1/2 tsp of dried, but they’re so, so much better if you use the fresh)
- 2 cups unbleached white flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 Tbsp cold unsalted butter
- 3/4 cup buttermilk
- Preheat the oven to 425°. Line the bottom of a baking sheet with parchment paper or lightly oil it.
- In a small skillet, heat 2 Tbsp of the oil. Add the garlic, pepper and rosemary. Simmer for about 1 minute (do not let the garlic burn) and remove from the heat.
- Whisk together the flour, baking powder, salt and baking soda. Using a pastry cutter, two knives or your fingers (which is what I do), quickly cut the butter into the flour until it’s evenly distributed. Add the seasoned oil mixture and mix well. Quickly stir in the buttermilk to form a a soft (but sticky) dough.
- On a lightly floured board, lightly knead the dough so it holds together. Lightly pat it into a 6″ circle and cut it into 6 wedges. Place them on the prepared baking sheet and lightly brush the tops of the scones with the remaining 1/2 tsp of olive oil. I always forget this step.
- Bake for about 20 minutes or until the scones are golden brown. Don’t over bake these suckers or they’ll be dense and dry.