Glitter Queen and I have been sick all week which means my favorite things of late are Kleenex, decongestant, ear drops, and tea. However, none of those are very exciting for you to read about.
I’m pretty sure you guys like yarn though.
Last week I meet up with Wendee of Hazel Knits to talk about some new designs, go over Sock Summit (I’ll be helping out a bit in her booth and she’ll be offering my patterns), replenish my stash and sneak in a doughnut and coffee. Theorem, Pacific Diamond, and Truffle are all made with Hazel Knits Artisan Sock, but did you know Wendee has other yarns? I did, but I hadn’t gotten my hands on any before.
I came home with enough of the DK weight for an upcoming design and 4 skeins of the soy blend sock yarn (pictured above). I might have come home with a dozen doughnuts as well, but we’re not talking about that.
Love the soy! The colors are gorgeous. Softer with out being dirty or dull and with a tiny bit of shine. It feels soft, squishy, and a bit lighter than the normal blend.The yarn is a bit fatter (I’m using US 2s) but doesn’t feel bulky or heavy.
Perfect for summer socks! I don’t have a name yet, but I’m halfway to a pattern. Isn’t that purple amazing?
I don’t only like soy in yarn. I’m a big fan of soy milk, tofu, and edamame too. Soy is just all around awesome.
If you think you don’t like tofu – try this.
My recipe for Caramelized Tofu:
Take a 1 lb. package of extra firm tofu and place it on a clean kitchen towel (or a bunch of paper towels), put another towel on top and weigh it down. Let sit for an hour or so (you’re pressing out any extra moisture and making it even firmer).
Cut into cubes (I like mine about 3/4” ) and fry in a non-stick pan with a small bit of veg. oil
turn the heat off (if you don’t it will burn) and immediately add the following..
2 1/2 TBLS soy mixed with 4 TBLS brown sugar.
Stir and let the residual heat caramelize the tofu. If sugar is not caramelizing turn heat back on but watch carefully.
My kids love it just like that. I usually throw it in stir fry or yakisoba. People almost always turn their nose up when I mention it and then ask for the recipe after they've tried it. I’ve even had a number of guests ask me how I make such good chicken.