The socks are done, too. I'm positive my camera ate some pictures of them, but here's what one of them looks like. They're warm, and toasty, and TALL! Now I need something old-fashioned to hold them up better. But for sitting and knitting? They can't be beat.
Of course, now that the socks are done, the weather warms up. We lost almost 2' of snow in our front yard in just over a week. The flowers are up, the sidewalks are visible under all the snow that the plows pushed into the yard, and the yard needs a good vacuuming. Inspired by the warmth, I started some Swiss Chard, peppers, and parsley. The first is up, the latter sprouted in a paper towel and has been gently transferred into pots, and the middle isn't saying anything about its activities.
The massive time-gobbler of genealogy has been kept under strict control. But - because it's always fun to find new relatives - I'll still pass along a bit of family history here and there. Back a ways up my husband's tree, he has a Very Jewish Relative. (Just like I have Very Polish and Czech Relatives ... can't get more Polish than Tekla Gaciarzianka, can you?) Dan's Jewish Relative is named .... Judah Levi. You can't get much more ethnically distinctive than that. Judah came from ... England. And because he seems to have been escaping an unpleasant situation in the old country, the line dead ends there.
And a question: Why do all the pictures of roast veggies show them with nice dark marks from roasting, but mine - despite cooking them for twice the suggested time - don't? Yesterday's new recipe called for roasting potatoes until golden brown - 20-25 minutes. I upped the temperature 50 degrees and cooked them for closer to an hour, and they were still pasty white. It's a small annoyance in life, but if anyone has a solution, let me know!