Black and white organic yarn

This Week: Organic Wine, Organic Yarn

  • October 30, 2016
  • Life

This week has been all about the organic yarn… and the organic wine.

After a rough week last week, I’m feeling on top of the world. That self-care binge really did its job!

I’m crocheting an avocado. Say no more – it deserves a post of its own, and that’s what it’s going to get in the next week or so!

I’m listening to Says Who? Says Who? isn’t a podcast about the US election. It’s a coping strategy. I’ve really been enjoying it, and there’s only a few more episodes before the election is over, so listen while it’s relevant!

I’m obsessed with this bag my friend Rabia gave me. It’s from “one of those junky shops that sell everything” and came with some felt tip pens: I coloured it in! It’s just the right size for a pair of socks or a hat. (She says the blanket is “just right” by the way: she and her new husband keep their balcony doors open in the evening for breeze, and she needs something to snuggle under then!)

Cat knitting bag

 

I’m stashing this organic yarn. Organic! How good is that? (I’ve been a little obsessed with organics since I had some really good organic wine. In fact, I’ve been frequenting the local organic store for just that reason.)

 

Black and white organic yarn

 

I’ve got a black and white Prism in mind, which will go with my winter coat (unlike what I was knitting on last week). The yarn seems really crisp and bouncy, which hopefully will translate well into colourwork. I bought it from Knit with Attitude, which is a short walk from my house and specialises in organic yarn – I know how lucky I am to live in the East London Yarn Triangle!

 

Organic wool for knitting

 

I’m eating homemade granola with yoghurt and berries. Out of a mason jar. It’s not organic though,

homemade granola in a mason jar

It’s based loosely on a recipe from Hungry and Frozen (probably the best food blog in the world). I don’t measure anything, but covered my largest baking tray with oats, and smooshed in half a jar of very cheap jam and a few glugs of canola oil (for crispy-ness, and so I could use less jam(sugar)). So far, this recipe costs about 20p – I love a cheap breakfast – but then I mixed in walnuts, cranberries and sultanas, before bunging in the oven, stirring occasionally, until done. I made it even more decadent by layering with berries (from a bag of frozen) and yoghurt. The little clippy jar comes to work with me, and I eat it at my desk, delighting in something that’s more or less healthy, and not toast.

That’s it for this week. If you want to know what I’m up in real-time, check out my Instagram or (new!) Pinterest.

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