Lana H, Regional Director of Deck Chair Rearrangement
@named4wool.bsky.social
She/her. Crisis manager for a complex household of chaos muppets, including cats, mathematicians, and guitar players. Academic adjacent. Freelance copy editor for #knitting and #crochet patterns. ADHD. LSG.
I’m about to toss these four #handspun skeins into their water bath. They were a set of BFL/silk braids from @knitterkim.bsky.social . I’m pleased with the consistency; they’re all about 400 yards/4 ounces.
November 23, 2025 at 6:15 PM
I’m about to toss these four #handspun skeins into their water bath. They were a set of BFL/silk braids from @knitterkim.bsky.social . I’m pleased with the consistency; they’re all about 400 yards/4 ounces.
The short ribs were so tender that it was impossible to remove them from the pan whole. The caramelized meat just came off the bones. I re-made the Korean bbq sauce on the stovetop, and we tossed the meat with the sauce. I made oi muchim (cucumber salad) to balance the richness of the meat.
November 23, 2025 at 4:52 PM
The short ribs were so tender that it was impossible to remove them from the pan whole. The caramelized meat just came off the bones. I re-made the Korean bbq sauce on the stovetop, and we tossed the meat with the sauce. I made oi muchim (cucumber salad) to balance the richness of the meat.
We never got to the “Convection Roast” part of the recipe because the sauce had all turned to black gunk by the end of the first stage of cooking. This is what the pan looked like after we removed the meat. (The meat was fine though; more on that later.) We had to throw the pan away.
November 23, 2025 at 3:20 PM
We never got to the “Convection Roast” part of the recipe because the sauce had all turned to black gunk by the end of the first stage of cooking. This is what the pan looked like after we removed the meat. (The meat was fine though; more on that later.) We had to throw the pan away.
Come on
Oh baby don't you wanna go
Back to the same old place
Sweet home Chicago
Oh baby don't you wanna go
Back to the same old place
Sweet home Chicago
November 23, 2025 at 1:59 PM
Come on
Oh baby don't you wanna go
Back to the same old place
Sweet home Chicago
Oh baby don't you wanna go
Back to the same old place
Sweet home Chicago
Last night's West African peanut stew adaptation. This version is vegetarian, with chickpeas and brown rice. Main ingredients: sweet potatoes, tomatoes, peanut butter, and kale; seasoned with coriander, cumin, a little cayenne (subbed for more authentic Scotch bonnet chilies) and a little cinnamon.
November 21, 2025 at 1:42 PM
Last night's West African peanut stew adaptation. This version is vegetarian, with chickpeas and brown rice. Main ingredients: sweet potatoes, tomatoes, peanut butter, and kale; seasoned with coriander, cumin, a little cayenne (subbed for more authentic Scotch bonnet chilies) and a little cinnamon.
Your last saved meme is your moral philosophy
November 17, 2025 at 1:51 PM
Your last saved meme is your moral philosophy
Gus says: Wait, what? It’s Caturday again?
November 16, 2025 at 12:20 AM
Gus says: Wait, what? It’s Caturday again?
An ongoing project: building bifold doors for a 6 foot wide opening. This is the back side of one door panel, part way through the multi-step finishing process we use on poplar to simulate the look of walnut.
November 15, 2025 at 4:57 PM
An ongoing project: building bifold doors for a 6 foot wide opening. This is the back side of one door panel, part way through the multi-step finishing process we use on poplar to simulate the look of walnut.
Nepali goat curry. Boneless chunks of goat meat were marinated overnight, and the curry was simmered on low on the stovetop for nearly three hours. So, so good. I would do this again with bone-in meat in a slow cooker.
November 15, 2025 at 2:38 AM
Nepali goat curry. Boneless chunks of goat meat were marinated overnight, and the curry was simmered on low on the stovetop for nearly three hours. So, so good. I would do this again with bone-in meat in a slow cooker.
Guinness stew with chicken, over mashed potatoes.
November 12, 2025 at 11:35 PM
Guinness stew with chicken, over mashed potatoes.
Oh my!
November 12, 2025 at 3:26 AM
Oh my!
Linguine with homemade bolognese. This is just the 45 minute version rather than a 4-hour ragù, but it’s still delicious. And finishing the pasta in the sauce is key. (Ideally I would have served a fairly dry Sangiovese with this, but the Pinot was open.)
November 10, 2025 at 11:33 PM
Linguine with homemade bolognese. This is just the 45 minute version rather than a 4-hour ragù, but it’s still delicious. And finishing the pasta in the sauce is key. (Ideally I would have served a fairly dry Sangiovese with this, but the Pinot was open.)
Uh. "For the shiksa in YOUR life"?
November 10, 2025 at 4:38 PM
Uh. "For the shiksa in YOUR life"?
First #spinning project in months. This is Targhee dyed by Fish Bones Fiber. I’m delighted that I bought a double hank of it (8 ounces instead of the usual 4).
November 7, 2025 at 7:27 PM
First #spinning project in months. This is Targhee dyed by Fish Bones Fiber. I’m delighted that I bought a double hank of it (8 ounces instead of the usual 4).
Finally got the chicken saag exactly right. Color still bright green, texture puréed but not too smooth, all spices present but not overwhelming. Glad we made a double batch.
November 2, 2025 at 1:02 AM
Finally got the chicken saag exactly right. Color still bright green, texture puréed but not too smooth, all spices present but not overwhelming. Glad we made a double batch.
It's the simplest shawl I've ever made, but dammit, I made something. It's an asymmetric triangle of (US) half double crochet. Start at a point, increase at one end of the rows, decrease half as fast at the other.
October 20, 2025 at 3:50 PM
It's the simplest shawl I've ever made, but dammit, I made something. It's an asymmetric triangle of (US) half double crochet. Start at a point, increase at one end of the rows, decrease half as fast at the other.
I know it looks like routine spaghetti in marinara, but it’s not. This is pasta all’ amatriciana, one of the classic Roman sauces with the traditional bucatini (thick hollow spaghetti-shaped pasta). We used San Marzano tomatoes and guanciale (cured pork jowl). There are very few ingredients, so +
October 12, 2025 at 11:37 PM
I know it looks like routine spaghetti in marinara, but it’s not. This is pasta all’ amatriciana, one of the classic Roman sauces with the traditional bucatini (thick hollow spaghetti-shaped pasta). We used San Marzano tomatoes and guanciale (cured pork jowl). There are very few ingredients, so +
Blessings on Past Me for doing this.
October 9, 2025 at 6:07 PM
Blessings on Past Me for doing this.
Aussie meat pies for dinner! The season of puff pastry has arrived. I forgot to get a photo of the inside of the pie because I was busy stuffing it into my face.
October 9, 2025 at 12:24 AM
Aussie meat pies for dinner! The season of puff pastry has arrived. I forgot to get a photo of the inside of the pie because I was busy stuffing it into my face.
GEE WONDER WHY
October 2, 2025 at 11:09 PM
GEE WONDER WHY
My Zooey sends her regards.
October 2, 2025 at 3:14 AM
My Zooey sends her regards.
Good news: chicken cacciatore. Bad news: I rubbed my itchy allergy eyelids after chopping the hot peppers.
September 27, 2025 at 11:03 PM
Good news: chicken cacciatore. Bad news: I rubbed my itchy allergy eyelids after chopping the hot peppers.
The curries continue, vegetarian this time. Navratan korma is a bit of a production, but worth the effort. I still haven't managed to get the nut and seed paste really smooth, but I'll keep working on it.
September 27, 2025 at 1:23 AM
The curries continue, vegetarian this time. Navratan korma is a bit of a production, but worth the effort. I still haven't managed to get the nut and seed paste really smooth, but I'll keep working on it.
Oh my.
September 26, 2025 at 12:44 AM
Oh my.
Meanwhile, I'm not a baker, but my housemate is. Challah is on its second rise. He's enjoying using the new oven's Proof setting.
September 25, 2025 at 11:22 PM
Meanwhile, I'm not a baker, but my housemate is. Challah is on its second rise. He's enjoying using the new oven's Proof setting.