When I made the turkey broth the other day, I was surprised at how bland it was. Today, as Emeril Lagasse would say, I "kicked it up a notch." First of all, I removed as many of the bones and yucky bits like boiled skin as I could. For as long as I could stand touching the cold cooked meat. I usually like my poultry of the boneless skinless variety. Something about the bones and skin just grosses me out. I added as many aromatic things as I could, like a whole onion, some cloves of garlic, carrots, and a few tablespoons of a jarred soup base. Then, I sauteed some leeks and dumped them into the pot. Added some frozen mixed vegetables and egg noodles and let the whole thing simmer away. The noodles absorbed all those flavors, and the soup ended up better than I expected. The noodles absorbed so much liquid, that we'll have to add some boxed chicken broth (a staple in the Lucky Penny pantry) for leftovers. I was Brandon Mably! He told us at the workshop in May that he often puts on a pot of soup on in the Kaffe Fassett studio. I can only imagine how delightful it must be to spend the day at Kaffe's studio. Instead of going to my not exciting job, can you imagine going to work and creating knitting, needlepoint, quilting, fabrics, or any other thing that I love? My fantasy is to have my apartment be the Lucky Penny showroom and studio, and to live upstairs, and have soup on the stove every day.
After dinner, we bundled up and drove up to Baker's Square. It's really cold now in Chicago, and I find myself without a decent coat. I haven't found anything on line that suits me, and I took a trip to the Man's favorite second hand store to find something. Nothing decent was found. What I've been doing is layers under my knitted poncho. I'm wearing a sweater with sleeves today, if you can believe it. Tomorrow it's back to vests, as the facilities I go to are all kept on kiln as far a temperatures go. We picked up a French Silk pie to bring home. It's Bakers Square most popular pie, and this little restaurant on Western Ave. makes and sells about 125 of them a day. Three times more than the next most popular pie, the Banana Cream.
The photo is David at work in San Francisco, shooting some of the off figure for the book. I'm putting the finishing touches on the project right now. At the editor's request, adding a how to knit section, which I'm not excited about, and don't feel comfortable doing. I think there are a lot of resources out there that are lots better than anything I can come up with. I also didn't think that my book was for a reader that didn't know how to knit at all. This is going to be a super busy week. In two days, I'm setting up for the One of a Kind show at the Merchandise Mart. So we'll be eating that leftover soup. For me, there will be a margarita on the side.
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