Up close of my lapel for my Revel Topper shirt. Pattern by Sew House 7 and I love it.

Tara Nabe soup for dinner. Dashi broth, cod, silken tofu, foraged, sliced and then frozen matsutake mushroom slices, mustard greens and love! We forage a lot of mushrooms every year and love eating them up as the seasons change. This soup got the spot on this cold and
rainy PNW evening.
🍄🍄🍄🍲🍜🥣

Cast on the Venlig pullover this evening in a lobster mushroom hand dyed bouclé The yarn was iron mordanted prior to the mushroom dye and it’s a nice dusty rose color. I have several other mushroom dyed bouclés I am planning to sue in this project and it will end up being stripe or a fade. 🧶🧶

Finally got this cedarbird cowl off the needles. Time to weave in my ends and block. Pattern and yarn by kaceyknits!

Made a pear tarte tatin for a company dessert last night. Concorde pears were nestled into a nutmeg, ginger and vanilla spiced caramel syrup and covered with store bought puff pastry.

🍐🥧 🇫🇷

Taught a pear waterbath canning class today. I’ve always been into gardening and preserving. It’s going to be even more important to prevent food waste. 🫙🫙🫙

#canning #waterbathcanning #preserving

Crackling sourdough! With a hint of tv in the background. Only thing better is a slice of warm bread spread with truffle butter or dipped in garlicky spicy olive oil

6 rounds of sourdough resting out of the overnight cold ferment. Soon they will be shaped into baguettes allowed to rise again and then baked.

I’m in garden zone 6a and it’s still so cold here in my #PNWgardening happy place 🌱 . Soon the sun will start melting the snow more and spring will come. Any other cold zone gardeners here? #Localonly

Went to a small group pottery class were we made hand built mushrooms. Can’t wait for them to get fired up!

🍄🍄🍄

Beautiful mussels from Hama Hama getting cooked up for dinner tonight

Char sui pork chops for the steamed bao filling. Didn’t have a full loin but decide the chops are would take the flavor really well during an overnight marinade.

#charsui #steamedbuns
#dinnerparty

Chopping up the sliced, frozen, now thawed matsutake mushroom to add to my xiao long bao filling!
#matsutke #xaiolongbao