More stuff
May. 2nd, 2006 02:40 amWhich to discuss first: the finished socks, the tuna salad recipe, the band rehearsal, or the medical update? Well, that's as good an order as any, I suppose.
Finished socks: the brown pair. If you recall, this was the pair where I did the rest of the cuffs after doing the foot. The pictures behind the cut illustrate that process. This is one of the self-striping yarns, in a sport weight rather than a sock weight, so it's already too warm outside to wear these; into a mothproof plastic bag they go till next fall.

working the cuff on one sock; the temporary cast-on shows on the other sock

picking up the stitches in the cuff on DP needles, then to transfer to circulars (you can't pick them up on the circular needles, they aren't that flexible!)

The finished sox, bigger picture.
The tuna salad recipe:
2 cans tuna - depending on where you live, cans of tuna may be 6 oz., 6.5 oz, even 7 oz; doesn't matter too much for this. I use white chunk tuna packed in water.
2 stalks of celery, sliced and diced into small bits
1/2 white onion, sliced and diced
4 ounces of fresh white "button" mushrooms, sliced and diced
1/2 to 3/4 cup chopped pecan pieces
Dressing:
about 2/3 of a small jar of mayonnaise (reduced-fat or whatever kind you like)
1 tsp yellow mustard
2 Tbsp lemon-pepper seasoning (e.g., Mrs. Dash in the lemon-pepper flavor; you can use the kind with salt if you prefer)
Mix everything together. Taste. If it tastes bland, add more mustard and lemon-pepper seasoning. If you want crunchier, add more celery and pecans.
That's it.
Band rehearsal:
Sooner or later, someone is going to injure themselves in that overcrowded band hall... this was our last rehearsal before we go to Williamsport on Friday; we sounded pretty good! Not perfect, but the bassoons have it a LOT more together than they have heretofore. Some people did not show up for tonight's rehearsal, and did not call or email ahead of time; if I were the ruler of the universe, such people would be told not to bother to come to the concert either, but then, I'm mean.
Medical stuff:
Got some very expensive supplies covered by insurance and thence shipped to me, arrived today. Bandages that do not itch. That being the main problem now - the wound is healing fast, but it was reaching the point where all the skin around it was breaking into a rash or blisters if I so much as LOOKED at most bandages. So now I have some fake skin stuff called Primacol, and then foam sticky bandages called Mepilex (made in Sweden), and the foam bandages stick to the fake skin, which sticks to my real skin but in a much smoother manner, somehow, than bandages. What I'm calling "fake skin" is a "hydrocolloid dressing" and it's not really intended to be fake skin, but it is intended to rest on skin long-term, so that one does not have to peel off a bandage and then apply another one, and then peel off another one... Anyway, that's probably TMI, but if there are any medical trivia freaks out there besides me, I thought you'd want to know.
Finished socks: the brown pair. If you recall, this was the pair where I did the rest of the cuffs after doing the foot. The pictures behind the cut illustrate that process. This is one of the self-striping yarns, in a sport weight rather than a sock weight, so it's already too warm outside to wear these; into a mothproof plastic bag they go till next fall.

working the cuff on one sock; the temporary cast-on shows on the other sock

picking up the stitches in the cuff on DP needles, then to transfer to circulars (you can't pick them up on the circular needles, they aren't that flexible!)

The finished sox, bigger picture.
The tuna salad recipe:
2 cans tuna - depending on where you live, cans of tuna may be 6 oz., 6.5 oz, even 7 oz; doesn't matter too much for this. I use white chunk tuna packed in water.
2 stalks of celery, sliced and diced into small bits
1/2 white onion, sliced and diced
4 ounces of fresh white "button" mushrooms, sliced and diced
1/2 to 3/4 cup chopped pecan pieces
Dressing:
about 2/3 of a small jar of mayonnaise (reduced-fat or whatever kind you like)
1 tsp yellow mustard
2 Tbsp lemon-pepper seasoning (e.g., Mrs. Dash in the lemon-pepper flavor; you can use the kind with salt if you prefer)
Mix everything together. Taste. If it tastes bland, add more mustard and lemon-pepper seasoning. If you want crunchier, add more celery and pecans.
That's it.
Band rehearsal:
Sooner or later, someone is going to injure themselves in that overcrowded band hall... this was our last rehearsal before we go to Williamsport on Friday; we sounded pretty good! Not perfect, but the bassoons have it a LOT more together than they have heretofore. Some people did not show up for tonight's rehearsal, and did not call or email ahead of time; if I were the ruler of the universe, such people would be told not to bother to come to the concert either, but then, I'm mean.
Medical stuff:
Got some very expensive supplies covered by insurance and thence shipped to me, arrived today. Bandages that do not itch. That being the main problem now - the wound is healing fast, but it was reaching the point where all the skin around it was breaking into a rash or blisters if I so much as LOOKED at most bandages. So now I have some fake skin stuff called Primacol, and then foam sticky bandages called Mepilex (made in Sweden), and the foam bandages stick to the fake skin, which sticks to my real skin but in a much smoother manner, somehow, than bandages. What I'm calling "fake skin" is a "hydrocolloid dressing" and it's not really intended to be fake skin, but it is intended to rest on skin long-term, so that one does not have to peel off a bandage and then apply another one, and then peel off another one... Anyway, that's probably TMI, but if there are any medical trivia freaks out there besides me, I thought you'd want to know.
no subject
Date: 2006-05-02 10:49 am (UTC)The fake skin is interesting. I like living in a sci-fi reality.