So, today I decided to start blogging. I've been a consumer of other people's blogs for years now, and now its my turn. I'm going to share my knitting projects and new recipes I try. So, let's get started, shall we?

This week I started knitting my winter coat (yes, I'm aware that it is already June, but its not cold yet, so I reckon I've still got time.) I've chosen Yellow Coat in the Filatura di Crosa  magazine for Autumn/Winter 2010-2011. Doesn't she look warm and snuggly? And let's be honest, as if she needs a sandwich, but lets not get sidetracked here - it is a beautiful coat, isn't it. Since I haven't worn yellow since the hideous school uniform of Manurewa High School, obviously my Yellow Coat will be not yellow. I'm using Zara Plus in an awesomely bright Marine blue.


I'm surprised about this for a couple of reasons:

1. It's not purple, black or grey
2. It's the actual yarn called for in the pattern.

See, that last point? It's such a rare occurrence, it warrants mentioning. I am the Queen of Substitute Yarn, usually. But at the moment, I am in love with the whole Zara range, it knits like the most luxurious of luxury yarns, but it wears so well. Its a spiral spun yarn, so the stitch definition is to die for. It just loves cables and texture stitches.  Overall, I'm loving it, great yarn, great pattern. 

I bought a new app for Colin (my iPod Touch, named after Colin Firth. Because it is smooth and sexy, and I like to touch it.) I needed a row counter for the Not Yellow Coat, one that would count at least two patterns at a time. I bought JKnit. It's pretty awesome. You have to spend some time setting up your project but, once that's done it works really well. I do wish it came in an Android version, as I would also like it on my phone. I definately recommend it for when your knitting garments that are heavily pattened.

Tonight, Amy and I had carbonara for dinner. Carbonara is a new deal for me. I've made it about six times now, and each time it gets better. Well, let's be honest, its getting less scrambled, and more creamy. Tonight I made it using some heart-shaped pasta I bought at Bel Mondo on Thursday. Unfortunately, there are no pictures of this gourmet experience, as we ate it almost straight from the pan, burning our tongues in our greedy haste!

Carbonara

2 eggs per person

1 large handful grated parmesan cheese (we like it really cheesy, but you get to decide for yourself)

bacon

olive oil

pasta (usually I use fettucine)

1. Bring to the boil a huge pot of well salted water for the pasta.
2. While you're waiting for the water to boil, cut the bacon into bits and fry in the olive oil until the fat is rendered out and the bacon is crispy, but not hard.
3. Beat the eggs together with the grated cheese, set aside until the pasta and the bacon are done
4. Once the pasta is al dente, drain, reserving a teacup of the water
5. Tip the pasta into the fry pan, over the top of the bacon and remove from the heat
6. Tip in the eggy cheese and mix through with that annoying forky-spoony pasta thing, adding a dribble of the pasta water if it needs help to be creamy, rather than scrambly.
7. Divvy out into bowls with a healthy does of freshly ground pepper, eat steaming hot