I lost – London it is. We’re going down next Wednesday, returning on Monday the 12th. London is tough, and it’ll take a couple of days at least to recover, but I should be reunited with my vegetable patch by the following weekend. It means missing the first day of the annual Christian Aid book sale, too (Saturday the 10th) but Lindsay will be looking out for VKBs for me.
London at least is good for knitting – I am delighted with the way the broad ribs are looking on Thomas-the-Elder’s socks, and will push hard to get the pair finished or nearly, while we’re there. Picture tomorrow.
Maryjo0 (comment day before yesterday), I’m always happy to talk about books. Currently, I have my sights on “Vatid, Troid, Vamsad” which Schoolhouse is selling. (I buy a lot of knitting books from them.) It occurred to me, after my embarrassment over “Cables, Diamonds, Herringbone” the other day, that this is just the sort of book I might have already bought, shelved and forgotten.
And it also occurred to me that I now have the definitive solution to that anxiety: LibraryThing. I went and looked it up and I don’t have it. It’s expensive; I’ll hesitate for a bit; but I think I’ll order it.
I’m awfully glad I took the trouble a few months ago to catalogue all my knitting books in LibraryThing. There is a certain amount of disorder around here, but those books are all together in two places (except for a few on the floor here around the computer, and occasionally others under the bed) and I am sure LibraryThing has them all. The very first and most fun thing I do when I buy a new book is rush to LibraryThing and put it in.
So if they say I don’t have “Vatid, Troid, Vamsad” I can be sure I really don’t.
I think we’ve now got sorrel nailed. Mel was right, as usual: sorrel the weed is closely related to but not identical with the culinary plant. Helen the indefatigable traveller about the Internet found this site. Rumex acetosa is the delicious plant I have just put in two of; r. acetosella is a creeping weed; r. scutatus is French sorrel.
Despite what the Penguin Companion says, Else, I think acetosa is probably the commoner for eating purposes. I bought one scutatus and put it in: it’s very tasty, but the leaves are very small and as the nice woman said who sold it to me (at the weekly Strathmore and the Glens market in the Wellmeadow in Blairgowrie last Saturday) it takes a lot of picking, and is best used as an accent in a salad.
(Why “scutatus”? Why not “scutata”? Else’s right – that’s the Latin for French sorrel. But why?)
Callie, thanks for the reference to Joy of Cooking. Sure enough, my copy says the same, about using stainless steel or enamel when cooking sorrel. I don’t use that book much any more, but it remains a mine of information. I had it out recently to remind myself how to make milk toast (not a British thing) for my husband in the extremity of his recent tooth-suffering, when carbohydrate intake had to be maintained. And I remember once looking up – but not using -- her recipes for cooking squirrels. Mrs Rombauer is no slouch.