Answering sock question and other mumblings

 Last week I had an anonymous comment that asked what sock pattern I use for my socks, so I thought I'd share it here.  The very best pattern I've ever found that fits a multitude of feet sizes is the 'Wise Hilda's Basic Ribbed Sock' which can be found HERE.  We like it because it has a K3, P1 ribbing for the leg and the upper foot which helps it to stretch to fit various sizes of feet.

The modifications I make:
- I cast on 72 stitches for my RC because he has thick calves...then when I do the heel flap I use 35 stitches to work on with remaining 37 placed on the holder.  Then I follow the pattern as written, only for rows 2, 3 & 4 of the heel flap, I slip one and then use the remaining 34 stitches. 
- Otherwise I keep to the pattern until I reach the toe when, instead of Kate's instructions (and only because we prefer a rounded toe) I do the following:  Row 1: K6, K2tog across the row;  K 2 rows even.  Then K5, K2tog, K 2 rows even (and so on).  You may have to adjust the final decrease in the row until you reach the correct number of stitches.
- The only other modification I make is to K 10 or 12 rows of K1, P1 ribbing to start the sock for everyone except my RC (thick calves).  I don't know if the narrower ribbing is really necessary but I think it helps the socks to fit better at the top.
- I pretty much always use Paton's Kroy sock yarn because it wears well and comes in lots of interesting colourways. 

I hope those modifications aren't too hard to follow.  If you have any questions, don't hesitate to ask.  I know it's a pretty basic sock and doesn't have 'pretty' designs worked in but it's the favourite here and everybody is happy with them.  

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The Resident Chef just finished making a really nice soup, so thought I'd share the recipe in case you'd like to try it.  

RESIDENT CHEF's VEGETABLE SOUP

1 onion, diced

6 cloves garlic, minced

1 T. olive oil

4 carrots, sliced
1 green pepper, diced
4 ribs celery, diced

28 oz. can diced tomatoes

8 oz. can tomato sauce
1/2 lb. frozen green beans

1/4 c. chopped parsley

1/2 T. smoked paprika

1 tsp. oregano

1/2 tsp. thyme

1/4 tsp. pepper

pinch of cayenne pepper

6 c. chopped cabbage

6 c. vegetable broth
1 tsp. salt

1 T. lemon juice

Saute onion and garlic in oil.  Add carrots, celery & pepper and saute.  Add tomatoes, beans, spices, cabbage, and broth and bring to a boil.  Simmer about 40 minutes (or all afternoon).  Season with salt and lemon juice.

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- THIS is a cute little fellow that would be fun to make.

- I know it's not Christmas but when I came across THIS  I thought it was good enough to share.  Perhaps you could get a head start?

- You might find THIS useful.

Today's quote, from the Diary of Anne Frank, written 13 Jan 1943...."Terrible things are happening outside.  Poor helpless people are being dragged out of their homes...families are torn apart.  Men, women and children are separated.  Children come home from school to find that their parents have disappeared"  

Have we learned nothing from history?