Lana H, Regional Director of Deck Chair Rearrangement
@named4wool.bsky.social
She/her. Crisis manager for a complex household of chaos muppets, including cats, mathematicians, and guitar players. Academic adjacent. Freelance copy editor for #knitting and #crochet patterns. ADHD. LSG.
Gus pokes his head out of his burrow. He wants to be warm but he also doesn't want to miss anything.
December 2, 2025 at 2:04 PM
Gus pokes his head out of his burrow. He wants to be warm but he also doesn't want to miss anything.
We did a little experiment last night. Most of the gingersnaps baked for 10 minutes. One of these quarter sheet pans baked for 11 minutes and the other for 12 minutes. Result: om nom nom (varying degrees of chewy, but we like them all).
November 30, 2025 at 7:55 PM
We did a little experiment last night. Most of the gingersnaps baked for 10 minutes. One of these quarter sheet pans baked for 11 minutes and the other for 12 minutes. Result: om nom nom (varying degrees of chewy, but we like them all).
These gingersnaps disappear almost as fast as they come out of the oven.
November 30, 2025 at 2:10 AM
These gingersnaps disappear almost as fast as they come out of the oven.
Describe your cat's personality with one photo.
November 29, 2025 at 2:24 AM
Describe your cat's personality with one photo.
Near the end, I added Mexican chocolate and brown sugar. Yield: 9 cups of glorious mole poblano. We were too tired to cook much for dinner, but we steamed some frozen tamales and assembled a slaw. We'll do something more elaborate with the mole tomorrow.
November 28, 2025 at 11:50 PM
Near the end, I added Mexican chocolate and brown sugar. Yield: 9 cups of glorious mole poblano. We were too tired to cook much for dinner, but we steamed some frozen tamales and assembled a slaw. We'll do something more elaborate with the mole tomorrow.
After blending in the nuts, seeds, herbs and spices, and some masa, now I get to babysit this simmering pan for as long as I can stand. It’s been on a low simmer for about an hour; it’s visibly changed color. I just bought this 5-quart saucier and it’s perfect.
November 28, 2025 at 7:59 PM
After blending in the nuts, seeds, herbs and spices, and some masa, now I get to babysit this simmering pan for as long as I can stand. It’s been on a low simmer for about an hour; it’s visibly changed color. I just bought this 5-quart saucier and it’s perfect.
With a regular blender, you have to push the purée through a mesh strainer to remove little bits of pepper skin and whatnot. It’s my least favorite part of the process. With the Vitamix, you can get away with skipping that step. It’s super silky if you do it anyway, though.
November 28, 2025 at 7:51 PM
With a regular blender, you have to push the purée through a mesh strainer to remove little bits of pepper skin and whatnot. It’s my least favorite part of the process. With the Vitamix, you can get away with skipping that step. It’s super silky if you do it anyway, though.
The spices and nuts get toasted and ground. I keep them separated so (a) the batches will fit in the grinder, and (b) they will grind evenly. And I finally learned not to open the grinder immediately after grinding the toasted chili seeds. The first time around, I triggered an asthma attack.
November 28, 2025 at 7:34 PM
The spices and nuts get toasted and ground. I keep them separated so (a) the batches will fit in the grinder, and (b) they will grind evenly. And I finally learned not to open the grinder immediately after grinding the toasted chili seeds. The first time around, I triggered an asthma attack.
The fried chilies get simmered for twenty minutes or so to soften. I just bought this 6 quart stockpot, and I’m delighted not to have to wash the 8 quart pot this time around. Meanwhile, R is toasting spices and sautéing garlic and raisins in a little of the chili oil.
November 28, 2025 at 7:27 PM
The fried chilies get simmered for twenty minutes or so to soften. I just bought this 6 quart stockpot, and I’m delighted not to have to wash the 8 quart pot this time around. Meanwhile, R is toasting spices and sautéing garlic and raisins in a little of the chili oil.
Mole poblano, Day 2. We fry the chilies in small batches. We save the chili-infused canola oil at the end. The first time we made mole, we used an ordinary sauté pan, but the electric skillet is so much easier.
November 28, 2025 at 7:18 PM
Mole poblano, Day 2. We fry the chilies in small batches. We save the chili-infused canola oil at the end. The first time we made mole, we used an ordinary sauté pan, but the electric skillet is so much easier.
I have 1600 yards of hand spun Blue Faced Leicester that I really want to do something with, but I’m having trouble committing. If I made a shawl warp from it, what color weft should I use? Or there are a hundred and one ways to knit or crochet it into a shawl. I wish I’d bought twice as much fiber.
November 28, 2025 at 4:07 PM
I have 1600 yards of hand spun Blue Faced Leicester that I really want to do something with, but I’m having trouble committing. If I made a shawl warp from it, what color weft should I use? Or there are a hundred and one ways to knit or crochet it into a shawl. I wish I’d bought twice as much fiber.
Zero Turkey Thanksgiving: Oyster dressing with shiitakes and leeks, butternut squash soup with toasted pumpkin seeds, and a green salad with red wine vinaigrette. We opened both a red and a white wine.
November 28, 2025 at 2:52 PM
Zero Turkey Thanksgiving: Oyster dressing with shiitakes and leeks, butternut squash soup with toasted pumpkin seeds, and a green salad with red wine vinaigrette. We opened both a red and a white wine.
I had a few guajillo chilies left from an open package. They had gotten rather brittle, so I ground them.
November 27, 2025 at 6:18 PM
I had a few guajillo chilies left from an open package. They had gotten rather brittle, so I ground them.
I have washed nearly three dozen dried chilies and am gently evaporating the water before stemming and deseeding them. I usually use this delightful little fan for blocking small knitwear items.
November 27, 2025 at 5:47 PM
I have washed nearly three dozen dried chilies and am gently evaporating the water before stemming and deseeding them. I usually use this delightful little fan for blocking small knitwear items.
I’m about to toss these four #handspun skeins into their water bath. They were a set of BFL/silk braids from @knitterkim.bsky.social . I’m pleased with the consistency; they’re all about 400 yards/4 ounces.
November 23, 2025 at 6:15 PM
I’m about to toss these four #handspun skeins into their water bath. They were a set of BFL/silk braids from @knitterkim.bsky.social . I’m pleased with the consistency; they’re all about 400 yards/4 ounces.
The short ribs were so tender that it was impossible to remove them from the pan whole. The caramelized meat just came off the bones. I re-made the Korean bbq sauce on the stovetop, and we tossed the meat with the sauce. I made oi muchim (cucumber salad) to balance the richness of the meat.
November 23, 2025 at 4:52 PM
The short ribs were so tender that it was impossible to remove them from the pan whole. The caramelized meat just came off the bones. I re-made the Korean bbq sauce on the stovetop, and we tossed the meat with the sauce. I made oi muchim (cucumber salad) to balance the richness of the meat.
We never got to the “Convection Roast” part of the recipe because the sauce had all turned to black gunk by the end of the first stage of cooking. This is what the pan looked like after we removed the meat. (The meat was fine though; more on that later.) We had to throw the pan away.
November 23, 2025 at 3:20 PM
We never got to the “Convection Roast” part of the recipe because the sauce had all turned to black gunk by the end of the first stage of cooking. This is what the pan looked like after we removed the meat. (The meat was fine though; more on that later.) We had to throw the pan away.
Come on
Oh baby don't you wanna go
Back to the same old place
Sweet home Chicago
Oh baby don't you wanna go
Back to the same old place
Sweet home Chicago
November 23, 2025 at 1:59 PM
Come on
Oh baby don't you wanna go
Back to the same old place
Sweet home Chicago
Oh baby don't you wanna go
Back to the same old place
Sweet home Chicago
Last night's West African peanut stew adaptation. This version is vegetarian, with chickpeas and brown rice. Main ingredients: sweet potatoes, tomatoes, peanut butter, and kale; seasoned with coriander, cumin, a little cayenne (subbed for more authentic Scotch bonnet chilies) and a little cinnamon.
November 21, 2025 at 1:42 PM
Last night's West African peanut stew adaptation. This version is vegetarian, with chickpeas and brown rice. Main ingredients: sweet potatoes, tomatoes, peanut butter, and kale; seasoned with coriander, cumin, a little cayenne (subbed for more authentic Scotch bonnet chilies) and a little cinnamon.
Your last saved meme is your moral philosophy
November 17, 2025 at 1:51 PM
Your last saved meme is your moral philosophy
Gus says: Wait, what? It’s Caturday again?
November 16, 2025 at 12:20 AM
Gus says: Wait, what? It’s Caturday again?
An ongoing project: building bifold doors for a 6 foot wide opening. This is the back side of one door panel, part way through the multi-step finishing process we use on poplar to simulate the look of walnut.
November 15, 2025 at 4:57 PM
An ongoing project: building bifold doors for a 6 foot wide opening. This is the back side of one door panel, part way through the multi-step finishing process we use on poplar to simulate the look of walnut.
Nepali goat curry. Boneless chunks of goat meat were marinated overnight, and the curry was simmered on low on the stovetop for nearly three hours. So, so good. I would do this again with bone-in meat in a slow cooker.
November 15, 2025 at 2:38 AM
Nepali goat curry. Boneless chunks of goat meat were marinated overnight, and the curry was simmered on low on the stovetop for nearly three hours. So, so good. I would do this again with bone-in meat in a slow cooker.
Guinness stew with chicken, over mashed potatoes.
November 12, 2025 at 11:35 PM
Guinness stew with chicken, over mashed potatoes.