Labour intensive but satisfying

Yesterday I combined the luxury of time with a recent quality stash gift to set up a new project. A few weeks ago I was the delighted recipient of a big bag of sock wool leftovers. Two of them looked like Schoppel Wolle Zauberball. Now I love knitting their crazy zauberball wool, so I am keen to have a go at knitting this. Between them there was about enough for a pair of socks but the colours didn’t quite go. The darker ball was even more purple than this, my camera doesn’t deal well with blue tones.

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This post is picture heavy and long so I’m experimenting with a cut. Hopefully clicking “more” below will deliver the rest of the post? Argh no! it’s eaten the rest! Now reconstructed, L plates still on here.

So I skeined off the dark wool
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and put it through a yellow dyebath

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I left it a bit long, but I think the new colours still work better with the bright yarn. I’ve rewound both colourways into half weight balls to help decide when to stop the first sock. The bright turns out to deliver a rainbow per half! I did have to do a second rewind of one half to get the colours running the same way.
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Here is the tiny collection of project materials for one sock

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Which rolls up to about the volume of a glasses case. I knit so many socks because they make wonderful portable projects, which I need to keep me happy and sane in trains, planes and waiting situation various.
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One chicken: ~14 serves

Posting this in case some find it useful. Also because I’m delighted to have come up with another useful variation.

I will only buy free range chicken, and buying it in pieces is expensive. So every so often, I buy a whole free range chook, from which I get at least a dozen meals, sometimes more.

The legs and wings make two meals. I usually make a ginger/soy/honey marinaded slow cooked thing with noodles and veg. Tonight I did a baked thing with cream/zucchini/mushrooms/rice instead.

The thighs make two meals. My standard is a cacciatore variant

The breasts make about 4 serves. I usually do satay or curry but random pasta sauces are also good.

Then the new thought was- instead of just making stock from the resulting carcass, steam the meaty carcass for half a hour. I put thyme and bay in the steaming water. Let this cool, strip the carcass and one gets about a cup of cooked chicken, useful for sandwiches, pasta, pizza etc. Say another two meals. If you have inexpensive white wine, use that for all or half of the steaming water. Either way, the resulting water is a rich stock.

The steaming water counts as stock, then one can boil the bones(including the any of the other bones you haven’t already boiled) for more stock. Say ~1L stock that will make 4 serves of soup.