I am on Ello. Is anybody else over there yet? I like it exceedingly.
Leslie Ann Bestor is also the author of Cast On, Bind Off. A book I heartily approve of and have recommended to many a customer and student of mine.
This new book of hers is not deviating from her previously displayed excellence. I love the easy to understand instructions and the general voice of the book.
Aside from teaching you how to create the knit and purl stitches Mrs. Bestor gives lots of information on other things important to knitting, but often overlooked, such as choosing a needle that is right FOR YOU!, how to fix mistakes and runaway stitches, why gauge matters, yarn sizes and measurements, how to read patterns and charts, and how to recognize what stitches create which fabric.
Everything is brought to you with a little bit of humor to keep things light. I adore her style of writing.
I believe any willing novice can learn to knit with this book, without frustration in a short while.
I will certainly recommend this book to people without ready internet access and even with the internet. It’s always nice to have a little guide in your knitting bag, to just quickly look up what comes next. Internet is not always available in all the places we like to knit!
I love fresh vegetables. I also love pickles of all sorts. They have to be SOUR though. It is really hard for me to find GOOD, SOUR pickles here in the States. They are never sour enough for me. I have long made my own pickles, although the last few years I didn’t really have time, so we were without pickles.
This year I made some. Veggie pickles. We love them! I made them SOURRRRRR and some have also garlic and one spicy one for my husband. All of them have dill from my garden to season. I also added mustard seeds, peeper and turmeric.
Super easy and fast and now they are in the water-bath to be canned. I can’t wait to taste the first few!
I won’t put up a recipe for this, since there are TONS online already ;) Just use the google machine lol
I have some apple cider vinegar fermenting right now. Only a few days so far, but it already smells and starts to taste like vinegar! SO EXCITED! And I am in the process of setting on some Sauerkraut.
I am off then to chop the cabbage and massage some salt into it. More of the kraut and pics of the finished vinegar in a later post.