This wouldn't be a bad way to spend your time. Sitting on a bridge in a picturesque park, gazing off across the fields, warmed by the sun... This harpy is one of a pair at Compton Verney in Warwickshire, UK.Last night I kitchenered the toe of one of the Wildfootes, and it came out darned okay this time. The other one is still in progress and I expect to finish it this weekend, or maybe next week. Yesterday I picked up some Sockotta yarn for summer sock knitting, a cotton/wool/acrylic blend in color number 5616 -- red, orange, pink, yellow, and white. My first pair of socks was in Sockotta, and it's a nice yarn to work with.
It's still cold here in the Rocky Mountain West, so last night I made some of our favorite cabbage soup for supper. My husband had been out in the elements helping a friend dig a ditch, so he was happy for something hot to eat. I don't remember where I got the recipe, but here's how I make it.
Cabbage Soup
One average-sized head of cabbage, cored and shredded
About five strips of thick-sliced bacon, cut into one-inch pieces
Two turnips, peeled and thinly sliced
Three carrots, thinly sliced
About a carton of chicken broth (I use home-made, about 4 cups)
Water, to keep the liquid up
Put everything plus about two cups of water in a big pot. Bring to a boil, stir and let it cook until the cabbage is soft and translucent. Keep an eye on the liquid level and add more if you need to. The cooking should take about 45 minutes to an hour. Serve with shredded parmesan cheese and a nice dark rye bread. Makes a bunch so have something ready to put extras in.
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