This Bluebird sweater is inching closer to completion each day. I was hoping to have the body completed by tonight, but that didn't happen. I'm supposed to knit until the body is seven inches from the underarm, and it has been six inches for a day and a half. Tomorrow was supposed to be for the sleeves, or at least the first sleeve, but might be for finishing the hem and getting started on the first sleeve. We are having another Christmas dinner on Saturday, with all the family, and I wanted to be able to give her the sweater then, even though it is two weeks after her birthday. Autumn's birthday is this weekend, but I have a great present for her already!

I have a couple pairs of socks for a design of mine I want to make, and a couple pairs of "forgotten" fingerless mitts to make. Each year, I give a new design to my newsletter subscribers exclusively for a year, and then make it available for purchase the following year, while keeping it free for my subscribers. Just a little heads up that the newsletter with that new pattern is going to be out in the next week and a half, so if you don't already subscribe and are interested, take a look at that link below to start getting my (mostly) monthly newsletter, 1,001 Knits.

Though I didn't finish Love and Saffron before the library ruthlessly took it back, I am more than half way through it, and I do enjoy it, but I'm tired of how much political lecturing there is in it. It could have been expressed through the story, without the condescension, but I am afraid modern authors don't know how to make their points in their story, without stepping out of it to be lecturers, or don't trust their readers to be smart enough to get their message. Trust your readers. When I am consistently lectured in a fiction book, I never really enter the story, even when it is a good one. This book could have been so much better (even though it is enjoyable), and could have made its point withouth constantly shifting in and out of the characters' to the author's voice. When I get it back from the library, I will finish it. There is enough fun and interest in it for that, but I don't think I will continue with her other books.

Linking to Unraveled Wednesday

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Labels: Books, Design, Family, Homemaking, Knitting, WIP, Yarn Along

Christ is illumined! Let us shine forth with Him!

We are finishing the feasting portion of our Christmas celebration this week. With everyone's exhaustion and schedules, we are not making King's Cake for Epiphany this year. However, since Dominic and Shawn are visiting us, and they are Old Calendar, we will do a little more Christmas celebrating with them. Because of that, we will also be keeping a lighter fast for Wednesdays and Fridays while they are here.

We have the feast of the Theophany and Epiphany this week. So, we are still celebrating, even though we are getting back to our normal fasting schedule. The Christmas season doesn't end until the final feast of the Nativity, which is the Purification of the Blessed Virgin Mary and Presentation of the Infant Jesus in the Temple. We keep our tree and decorations up through that feast, and still eat festive foods, though we slow down and ease back into normal eating during this time, so Lent doesn't hit us like a freight train. One of our kids had the idea to make star shaped French fries for the feast, so we are doing that.

Shawn's family (most of them) will be coming up this weekend, also, and we are excited to celebrate with them. May your feasting be joyous, and your New Year be full of health and love!

• Sunday - 11th Day of Christmas
  Breakfast: Shakshouka, Bread, Mandarin Oranges, Mint and Rose Tea, Coffee
  Dinner: Red Beans and Rice, Parish Brings Sides/Salads/Fruit/Desserts
• Monday - Twelfth Night
  Breakfast: Hard Boiled Eggs, Toast, Fruit, Mint Tea with Honey
  Dinner: Bierocks (Deconstructed for Jerome), Mustard, Pickles, Leftover Desserts
• Tuesday - Feast of the Epiphany and Theophany of Our Lord Jesus Christ
  Breakfast: Cottage Cheese, Toast, Coffee, Tea and Milk
  Dinner: Cows in a Blanket, Star Shaped French Fries, Chocolates
• Wednesday
  Breakfast: Hard Boiled Eggs, Fried Potatoes, Coffee, Tea and Milk
  Dinner: Butter Tomato Sauce with Pasta (GF for Jerome), Fruit Plate
• Thursday
  Breakfast: Scrambled Eggs with Cheese, Toast, Fruit, Coffee, Tea and Milk
  Dinner: Broiled Skirt Steak, Salsa Rice, Ranchero Beans, Ice Cream
• Friday
  Breakfast: Yogurt and Blueberry Preserves, Toast, Coffee, Tea and Milk
  Dinner: Fish Burgers, Pickles, Fruit
• Saturday - Feast of Saint Gregory of Nyssa
  Breakfast: Ricotta Fritters with Maple Syrup (gluten-free for Jerome), Fried Ham, Sliced Apples, Applesauce for Jerome, Milk and Coffee
  Dinner: Garlic Rib Roast, Scalloped Potatoes, Steam Sautéed Carrots, Christmas Cherry Nut Cake and Brown Sugar Shortbread

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday.

Labels: Christmas, Church Year, Epiphany, Faith and Morality, Family, Homemaking, Keeping the Feast, Menu Plans, Nativity, Tales from the Kitchen, Theophany

Double Decker Grilled Reubens

This is based on my memory of Rose's (in Portland, OR) sandwich, which they sadly no longer make. The restaurant went out of business, then someone bought it, but didn't make the food they way it used to be, and now I don't know if it still exists. I'll give the recipe for a single sandwich, and you can figure out the rest.

3 slices dark, rye bread
thinly sliced corned beef
thinly sliced turkey
sauerkraut
thinly sliced Swiss cheese like Emmentaler or Gruyère
Russian dressing
butter, to fry the sandwiches
dill pickle, to serve

Spread one side of bread with Russian dressing, cover generously with corned beef, top with sauerkraut, spread the next slice of bread with Russian dressing and place, dressing side down on the sauerkraut. Cover the top of that slice of bread with cheese, then cover generously with turkey, then spread the next slice of bread with Russian dressing and place, dressing side down on the turkey.

Heat a medium frying pan or skillet over medium heat until hot, put butter in to melt and immediately place the sandwich in the butter. Reduce the heat to medium low and cook until the first side is browned. Turn, add more butter, and fry the other side until it is brown and all the cheese is melted.

Cut the sandwich in thirds and serve with a dill pickle and chips.

Russian Dressing

This is not as sweet as most recipes I have seen, and makes exactly enough for six large sandwiches plus a smaller one. If you aren't making that many, you can store it in the fridge for salads.

1/2 cup mayonnaise
1/4 cup ketchup
3 tablespoons dill pickle relish/minced dill pickles
2 tablespoons horseradish
1 tablespoon minced onion
2 teaspoons Worcestershire sauce
1 teaspoon grainy mustard
1/2 teaspoon paprika
1/4 teaspoon black pepper

Mix all ingredients in a bowl or jar and use.

Labels: Homemaking, Recipes, Tales from the Kitchen