Knitting Socks

I am currently obsessed with knitting socks. It has been one of those "things" on my list for years. I have my own sort of Bucket List with things that I would like to try or do in my life. Things that I would like to try just to see if I like them.

I have always said that I would knit just one sock and never make it's mate. I have done some research about socks. Checked out some sock making books from the library and placed others on reserve to wait for them to be delivered to my local library. The first book was about making socks 2 at a time on circular needles. What I made was a huge mess of circular needle cable and yarn. There was this awful laddering going on down the sides and I finally gave up.

I thought that double pointed needles (DPN's or skewers as my kids call them) would be hard and I envisioned one stuck up my nose. To my surprise, they are easier than the circular needle method and socks knit up rather quickly. I haven't finished one yet but am working my way down the foot. The best instructions I have found came from Come to Silver I suppose I will finish this pair of socks even though the size is off and the gauge is really small. I would like to try a pair with worsted weight and bigger needles.

As promised, my Chimichanga Recipe...

Chicken Chimichangas
Black olives
Monterey Jack cheese (optional)
Refried beans (or black beans from previous post)
Guacamole
Salsa
Sour Cream
Shredded lettuce
Cheddar Cheese
Large tortillas
Rice:
1 C chicken broth
1 C water
1/2 C red enchilada sauce
1 C long grain rice
Bring to boil, reduce heat, cover and simmer 20 minutes or until done.

Chicken:
4 C diced cooked chicken
Cook cut up chicken with cumin, chili powder, garlic (optional) salt and pepper. Alternatively, a rotisserie chicken would work.

Spoon equal amounts of the following into a tortilla: Rice mixture, refried beans, chicken, black olives, monterrey jack cheese. Turn top and bottom up and then roll and place seam side down on greased cookie sheet. Spray tops of finished chimichangas lightly with cooking spray. Bake at 425 F for 8-10 minutes or until lightly brown. Serve with remaining red enchilada sauce, sour cream, cheddar, guacamole, and lettuce.