The Temple of Flora

1799 was the first publication date of The Temple of Flora, Dr. Robert John Thornton's seminal work of supreme achievement of botanical illustration and artistic literature.  The referenced site links to an interesting blog which says, in part,

Filled with lavishly beautiful full color illustrations, botanical information, and even nods to classic poetry, "The Temple of Flora" is truly without a doubt one of England’s premier pieces of botanical literature.

More plates of Thorntons' works can be found here for purchase.

If you have a few minutes, go here to leaf through some of the works in the Temple of Flora available at Taschen Books.

The Botanicus Digital Library, part of the Missouri Botanical Garden Library, is another excellent web source for all things botanical.

Invisible (Provisional) Cast On Technique Video (KnitPicks)

Here is an excellent video link that shows the "invisible cast on technique" used in knitting, so that extra length can later be added on to the cuffs or hems of a knitted garment without showing an obvious seam line.

Using this video helped in starting a sweater from mid sleeve.  The link can be accessed here (about 3/4 of the way down the page) and shows this and many more knitting techniques, thanks to Knit Picks.

The pattern for this sweater is from Elizabeth Zimmermann, an iconoclast in knitting. From Wikipedia:

Zimmermann was the first knitter to be honored with a full obituary and article in the New York Times titled "E. Zimmermann Is Dead at 89; Revolutionized Art of Knitting." It appeared on Sunday, December 12, 1999. Her motto was "Knit on with confidence and hope, through all crises."

Here is a photo of the Zimmerman Adult Surprise Jacket (started with the invisible cast on technique).  I'm about 3/4 of the way through its completion.

Using some yarn from my stash, I also bought these Wool of the Andes skeins from KnitPicks to round out the colors in the striping effect:



My first Zimmermann book, Knitting Around, should arrive tomorrow via Amazon.  In the meantime, I am having a bit of anxiety because one side of the jacket is one stitch over the limit required, but thanks to Zimmerman's advice, I am knitting on with confidence.

Tahini Sauce and Hummus: Quick Snack Recipe

Here was this new jar of tahini sauce on the pantry shelf, and it had not yet been opened.  It was just waiting for me to make this hummus recipe sent by friend Lynda in Wisconsin.  She found it in Cooks Illustrated (May, 2008).  Apparently she uses this recipe source often.

From what the recipe indicates, the problem with most hummus is that it has a course, dense consistency caused by the tough skins of the chickpeas.  The solution is to use canned chickpeas, not fresh garbonzo beans.  Not a problem since there was also a can of chickpeas patiently waiting on that same pantry shelf. 

But the REAL secret for smooth hummus is to emulsify the beans in a blender while slowly adding olive oil.
Here are the ingredients:

3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini , stirred well
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 (14-ounce) can chickpeas , drained and rinsed (see note)
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves

Instructions:

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Lucky for us that our parsley is still growing outside and was available for garnishment.  No pita bread in the cupboards, but Fritos worked just fine with the hummus.
 
Thanks, Lynda, for this superb recipe.