Knitter in the Kitchen

I’ve been lagging in posting about my knitting FOs these past few months, mostly because I’ve been thinking about whether I really want to continue blogging. When I started back in 2005, I had two reasons for blogging: to connect with a great knitting community, and to document my knitting. Well, things have changed a lot in five years. It seems to me that knitters don’t interact as much on blogs anymore, but are much more connected on Ravelry/Facebook/Twitter/Flickr. And with Ravelry, I already have a place to document and share my projects, so what purpose does the blog serve? I’m in this in-between place where I don’t see the point anymore, but I’m also not quite ready to let go yet. What are your thoughts on knitblogging?

Since I’ve decided to stay here for now, I figured I would do a series of posts to catch up on talking about my projects. I started writing about these socks on September 10, but didn’t get around to taking the photo until November 4! I’ve worn them a couple of times already and I love them. Madelinetosh sock yarn feels really comfy and sturdy, and brown and blue are one of my favorite color combos.

Yarn: Madelinetosh Sock Yarn, Robin’s Nest, 1 skein
Pattern: My generic 56 stitch top-down sock with 30-row slip stitch heel
Needles: US #1 / 32 inch

It’s been a long time since I’ve tried a new recipe. I’ve had my eye on this one ever since Kate posted it, and I finally got around to making it today. It did not disappoint — it was super tasty and easy, like chili. Next time I will probably make a double batch.

My mods:
::Used a 15oz can of cannellini beans because my supermarket did not carry 19 oz cans.
::Used hot Italian turkey sausage instead of sweet. Decreased amount to about 10 oz (about half the package) to compensate for less beans.
::Tripled garlic because we love garlic.