Finished Objects!

Whahoo! A finished Clapotis knit in Lorna's Laces Shepherd Sock in "Lakeview." Using Shepherd Sock makes a sort of mini-Clapotis, which works fine for me.

I also finished an Irish Hiking Scarf using Elann's Peruvian wool in a sort of mossy green.

And I knit up a wee little neck scarf for fall out of one skein of a hand-dyed wool alpaca blend that I picked up at the little yarn shop in Whitevale. I loved the colours so much I had to have it. Much hugging of the skein ensued before it was knit, I loved it so much. Alas, the scarf is a bit scratchy, but that's not it's fault. I saw the design of this thin scarf in a store and liked the little i-cord flowers that were sewn a the bottom. Actually, I was amazed that I actually knew how to create those flowers: "Hey those are, like, i-cords, stictched into flowers! I know how to do that!"

Next, if I manage not completely pull my hair and give up in frustration is a pair of socks!

Nokedli, Part Two

Here's the next post on making Nokedli, part deux, since Blogger wasn't co-operating.

Okay, so in my last post, we had some sticky dough. The next step is to bring some water to a boil in a large pot with a bit more salt and rest your nokedli maker on top.

No nokedli-maker? You could try making this with a regular box grater or just pinch off pieces of dough with your fingers. The nokedli-maker we have certainly makes it easier, but I don’t think it’s an absolute requirement.

Once the water was boiling, I took half of the dough and placed it in the grater box. When I moved the box back and forth, pieces of dough were grated into the boiling water below. Once the first batch was in the water, I added the remaining dough. The pasta doesn’t take very long to cook and after a few minutes, I had something that looked like this:











Yes, I realize it kind of looks like albino slugs, but stay with me here okay?

Paul's friend Gabriella recommended a mushroom sauce as a topper and here it is plated with some salad.



Yum! The next time I make this, I might make the dough a little runnier to see how it affects the finished pasta. And I want to try making a vegetarian paprikash stew of some sort as the topper. Sounds like the perfect cold weather meal to me.

Nokedli!

Since our return from our trip to Prague, Vienna and Budapest in May, I’ve been meaning to try my hand at making the traditional Hungarian pasta, which I’ve since learned is called "nokedli." Fortunately, one of Paul’s co-workers is Hungarian and asked her sister to bring a nokedli-maker with her to Canada when she visited this summer – thanks Gabriella!

So here’s a photo essay of my first attempt to make Hungarian nokedli according to Gabriella’s recipe:

First, combine four cups of all-purpose flour, one egg, lightly beaten, a pinch of salt and enough water to make a sticky dough.

The dough sort of looked like this:








Ooo, and now you have to wait for the next post because Blogger won't let me post more than three pictures at a time!

I still feel like the luckiest girl in the world

Paul and I celebrated our five year anniversary on Saturday. Whee!