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Ancient Technologies

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Dear Kay,
A quick post today: we have book group, and I’m in charge of playing the cassette tape from 1982 featuring the talk given by one of our book group’s dearly departed legendary members. I’m worried that the tape is not going to work, so my plan is to bring the cardboard box of 26 other vintage book group talks, in hopes that one of the tapes will make it through the player without busting. If things go well, we’ll hear Mrs. Fanny Cheney on Eudora Welty. I am so curious to hear what Mrs. Cheney sounds like.
This book group has been around for fifty years (really–no exaggeration), and I kind of wish there were tapes of the really early talks. Kinescopes or wax cylinders or whatever. Time travel–that’s what it’s like to hear someone from a long time ago, talking away.
Passover Baked Goods Update
We were at the cousins’ last night for Passover, and David said I ought to blog the tart we made for it. Isn’t it one of the fundamental rules of blogging that all ceremonial baked goods ought to be documented?
So tasty, this tart! It’s based on this recipe. Easy and colorful. The glaze is apricot jam, melted, with a little water.
The Ends
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Thank you, everybody, for all the advice regarding the worrisome ends of the Clif blanket. The question was raised about why I don’t just weave in the ends as I go along. SUCH a good question, and the stupid dumb fact is that it never OCCURRED to me to weave them in as I go. I’ve always been a post-knitting end-weaver. It’s just the way I did it. I wove only when doing Fair Isle. No more! I’m going to weave as I go, and I’m so deLIGHTed that I won’t have that gruesome end-of-project task looming anymore. (Anybody wanting to weave, check out page 65 of our book.) Thank you, all you valiant end-weavers!
Here’s hoping Mrs. Cheney makes it out of the boom box this morning. Happy Passover to you.
Love,
Ann

30 Comments

30 Comments

  1. What a gorgeous tart. I just knew you were going to say that you got it from Whole Foods. I’m so impressed that you made it yourself. And it is a healthy recipe too. I printed it and will make one the next time I need an impressive dessert.
    Have fun weaving those ends in while you knit. I think you will be pleased with yourself.

  2. Happy Passover to you Ann. The recipe is awfully “healthy” with everything so reduced fat like. I would make it with the fat. Yum. FYI, I weave the ends as I go along but then I always go back at finishing time and weave some more. I don’t know why, I just feel like I have to.

  3. That’s a very lovely looking tart. I’m with Helen, though, on thinking it should be made with the fat. All the extra processing that goes into things to remove the fat and make them still behave reasonably like their fatty counterparts kind of scares me. Plus, I think desserts are too easily ruined by attempting to make them “healthy.”

  4. you have kept fanny cheny in a box
    all these years
    all those voices saying
    sorry we were late for the meeting
    the tart looks lovely
    unlike a book in knitting
    the end is endless

  5. There is technology (imic) that converts tapes to CDs . You might want to check into it as it is a relatively inexpensive way to save your data.

  6. There is technology (imic) that converts tapes to CDs . You might want to check into it as it is a relatively inexpensive way to save your data.

  7. Haven’t even read the posting yet. That tart is just too gorgeous and tasty looking for me to stand!

  8. Beautiful tart…did you use matzo cake flour instead of the graham crackers, and if so, did it (hopefully) lack the traditional “Passover” taste that is tough at this time of year? I just made the Passover cheesecake recipe that was in the NYTimes from last year…I will say it is really good and the crust, though it has some cake meal in it, really tastes like a regular crust.
    Love the books, btw…I am off to re-read the page on weaving!
    All the best.
    Elise

  9. Just because you could weave in as you go along, and you tell yourself what a good idea that would be, it’s still very hard to do – just ask me. I always say, ” Maybe the next square”. Hasn’t worked yet. Good luck to you, I’m sure you are more disciplined.

  10. I had to refrain from licking the screen when your tart popped up! It’s a work of art. Edible Art. Speaking of weaving in ends as you go…I read another post about that just the other day…On Lemontines. Hmmmmm… Back to the tart for just a sec – Where did you get that one lonely blackberry in the center?

  11. I had to refrain from licking the screen when your tart popped up! It’s a work of art. Edible Art. Speaking of weaving in ends as you go…I read another post about that just the other day…On Lemontines. Hmmmmm… Back to the tart for just a sec – Where did you get that one lonely blackberry in the center?

  12. Chag Sameach!

  13. My book club has been around for about 45 years. I wish we had been recording people. I have only been with them 25 years, but I feel the lack of continuity sometimes. We even have second generation members. A hardcore bookclub is a rare gem. Treasure it.

  14. My book club has been around for about 45 years. I wish we had been recording people. I have only been with them 25 years, but I feel the lack of continuity sometimes. We even have second generation members. A hardcore bookclub is a rare gem. Treasure it.

  15. Nom nom nom!

  16. Wow, 50 years, we have a 20 year plus book club and I thought that was amazing, but now I feel inadequate.
    For Passover (where I usually HATE the desserts) my husband has doctored the Christmas cookies where you melt butter and brown sugar over saltines and then melt chocolate on top. He does this over Matzah, makes some plain and some with dried fruit and nuts, sort of like “matzah bark” really yummy.

  17. Okay, that’s where I can find info about weaving. I did submit such a question to the answer/question ladies at Twist Collective, but I think it was too serious of a question. I’ve kind of blundered along all of these years, not quite making things tidy and inconspicuous (very sorry about a garter stitch shawl I made and smack in the middle a need to weave). Currently I have Knitting for Dummies out of the library, which has a pretty good section on weaving in the ends, at least doesn’t treat it cavalierly “Finish: weave in the ends.”.

  18. The tart is lovely — I mostly wove as I went when I made this blanket.http://www.ravelry.com/projects/Pam/counting-pane About the third photo down, you can see the back.
    Either way is good though – I think it depends more on whether you want to take all the trouble at once, or as you go.

  19. I tend to save my weaving in until the end unless I get aggravated. Sometimes I just get partway through a project and at least do some of the weaving in. It always helps a bit to bring down the finishing time!

  20. Just wanted to comment on your baking skills-the tart looks mouth watering!!!

  21. Just wanted to comment on your baking skills-the tart looks mouth watering!!!

  22. Just wanted to comment on your baking skills-the tart looks mouth watering!!!

  23. I was going to say, that tart makes my mouth water..:) Yum.

  24. Yum!
    And I do hope Mrs. Cheney electrified the room.
    Any thoughts on re-recording those tapes, perhaps in another format? I’ll bet some youngster or other would be able to do that pretty easily…
    One more YUM for the tart :)

  25. A Passover tart made with hummitz? I guess that’s the best kind!
    Perhaps all of your current group members will record somtheing for posterity..
    Listen, not only did I have a bout with dishrag obsession yesterday, I also decided that I WOULD make myself that log cabin blanket. (If not now, when?)
    So, I got myself a little “starter kit” of yarn (will add more form my own stash as I go). I will use this as a travel project. Squares are portable, and the pattern is not complicated.
    Time to knit a little something for me. What about all of you all out there?
    LoveDiane

  26. I made this for Easter Dinner. Tasty good and my definition of a good recipe, that is, its forgiving of not having all the exact ingredients and allows for a mis-step or two from not reading the put together part real well.
    I used pecans, not walnuts. Almost measured the butter and oil. Did have organic maple syrup. Forgot to whip the egg-white for the crust..and only had strawberries…but it was big yum, scoring a return trip for a second piece from DH (who did not complain about having dessert) AND the DD loved it as well….thanks for eats as well as knits….

  27. agh! bad timing- i just picked up some gluten free ‘graham crackers’ last week! This would have been a perfect addition to our community second night seder!
    I guess there’s always “NEXT YEAR…”

  28. WAIT! That tart – yeah, did you use pesach cake flour? Fine matzoh meal? DO TELL, I’m paintfully tired of bone-dry honey cakes and stuff. Now – that IS a milchig recipe and the seder we go to is usually fleishig, but that wouldn’t stop me from making it to HOME — and yes, even though half-way through, Hag Sameach! (Now I’m going to eat a matzoh with sour cream and jelly….do you know, there is NO SUCH THING as non-dairy margarine ANYWHERE in Madison, WI? They every single one have either milk solids or soybean.) ppfffhththt

  29. Not to be a nudge, but that tart recipe as written is NOT kosher for Passover. One would have to substitute matzo cake meal for the graham cracker crumbs. I hope you did.