I stopped writing for a while because I ran out of topics and tried really hard to not make this a knitting journal, but alas, it will be.
The main reason for this is because non-knitters want to see my work and I’m too lazy to send links from my Ravelry page every time a viewer is interested. I also think this will increase my web presence, something I don’t have when I am not an Instagram, Twitter, and Snapchat user.
Per usual, my fall knitting lineup consists of orders from co-workers and friends. After the new year, I’ll have time to focus on sweaters, socks, and scarfs for myself!
Be on the lookout for a slew of photos in the next few weeks. In the meantime, here is one photo for view!
Recently, I’ve stumbled upon several articles that talk about knitting as a stress reliever comparing it to meditation and yoga.
Here’s one story and if there’s time, read the other!
I never really understood this idea before because my mind gets so worked up about messing up a row or dropping a stitch that the project always drives me crazy. Apparently, my inward frustration never shows. Former peers said I would get quiet or become too focused in class. My parents said my face softens and relaxes even if my body become rigid on the couch.
In some ways, knitting provides an adrenaline rush when you’re on a roll and the project is going well. Sometimes it feels like preparing for a long distance run- steady intervals for a few months before you begin to see any progress. Lately, I feel no pressure to rush. When I want to knit, I do. When I’m tired and lazy, I don’t. Compared with work at my job, I create projects with an ever-changing deadline. Eventually, I finish the product and remind myself that while at times I knit for others, the act of knitting is first and foremost for myself- and it’s fun!
It’s only natural to start eating food instead of remembering to document my creation.
While it’s not a popular pizza topping, I love mushrooms. It is my favorite topping! The mushrooms must be fresh not canned.
The secret to this recipe is not the mushrooms, it’s the dough. I was browsing Yahoo’s homepage (yes I still use Yahoo email), as usual, when I read an article about mixing greek yogurt and self-rising flour. Read it here!
If you’re too lazy to make dough and use an oven, I prefer pita bread and the toaster oven.
It’s about time my blog had a picture!
Here is one of my upcycled projects from October. I’m obsessed with stickers and I hate to see them go to waste (even if they are leftovers from postage stamps).
- Cardstock (any size- I happen to have postcard size.)
- Leftover stamp edges in various colors
- Pen (any color your heart desires!)
- Place stamp stickers in a lovely pattern of your choosing.
- Show off project to your friends!
Since I post most recent projects to old, catch some throwbacks in future posts!
Despite taking the picture on a sunny morning, it’s still slightly blurry. Must work on that for my next photograph!
Apologies for not posting yesterday! My goal is to post on Sundays at least twice a month, but yesterday I couldn’t think of anything to write and decided not to rush it.
Reuse (discarded objects or material) in such a way as to create a product of a higher quality or value than the original
Why this word?
Last week, a college friend came to visit and I was showing her some of the crafts I made recently (excitedly none the less). She described them as upcycled and it didn’t hit me until she said it that I upcycle without meaning to. It’s more fun to create things with materials I already own than to go out and buy new ones. My best work is when I throw things together that seem random. Don’t get me wrong, I love buying new yarn, but I do have a sense (even an obligation) to reuse existing materials in my life before considering throwing them out.
The question for the reader is: What do you upcycle?
I was anticipating my first blog post for so long, I decided to go unoriginal and post a food recipe. I made this recipe last summer on a whim. Like many of my meals, I try to use what I have in my fridge. Instead of lettuce, I happened to have argula and went for it!
Argula Tuna Salad (makes 1-2 servings depending on how hungry you are)
Preparing time: 30 minutes (I’m a slow chopper.)
- One can of tuna in olive or vegetable oil
- Half a container of pre-washed arugula, chopped coarsely
- Half an onion, chopped
- One tomato, diced
- One-eighth block of cheddar cheese, shredded or chopped (any cheese works too)
- Lemon juice for taste
- Black pepper for taste
Throw all ingredients into a bowl and mix.
Lastly, serve or eat (whichever is appropriate in the moment)!