Have any of you ever unraveled mohair yarn? It’s a b…, let me tell you. It had to be done, though, because I was dead set to use up yarn from my yarn stash, and there was this random back piece I had knitted ages ago, that had the most hideous armholes you can imagine, also it was ribbed and frankly I don’t even remember what the heck I had in mind when I made it. It needed to go.
Slow progress doesn’t begin to describe the frustrating hours that followed, and had it not been for the fact I got to re-watch Moana with my little squirrel while I was frogging, I might have thrown out the whole thing. First world problem you say? How exactly is my recycling yarn not sustainable? It’s the very definition of being mindful with my stuff, and _not_ toss anything I’m tired of right away.
After I was done unraveling, getting started on my stripy sweater was my reward. So I did, and in the meantime, I have figured out, with the help of my lovely mathematician friend P., the raglan sleeve, and finished the front piece:
My daughter named it the bee sweater – and she has a point, it’s exactly what it looks like. Unfortunately, the longer I look at it, the more I feel I got the proportions wrong, sigh. It needs to be less wide, and the rib at the bottom needs to be longer. If it weren’t for the rib, I could live with the sweater being a little baggy. But that rib needs a few more centimeters, and if I pick up the stitches at the bottom, you’d see it. I’ll either have to live with imperfection or buckle down and unravel once again – not sure what I’ll do yet.
Knitting aside, I had a busy beginning of the year. I translated a cookbook, which was fun and lovely. I helped a bit with my son’s school workload.
And, with somewhat mixed feelings, I just submitted the translation of a mediocre romance novel that the author tried, imho, to stuff way too many things into (love story, middle agers, teenagers, murder mystery, genre picture and gender). She’s also introducing too many characters, she has a knack for using weird metaphors, and the love scenes seem a bit generic, carefully scripted to tick off the usual tropes. Kiss, check. Hand job, check. Oral, check. Full-on penetrative, check. True love happening somewhere along the line.
I know that the art of romance writing is to make every story that meanders from meet-cute across some sort of conflict towards the happily ever after captivating, and I’m sure it can’t be easy for writers to stay away from the clichés. That said, I can name a good many examples (not to bore you, but I really could ;-)) for stories that pull this off, excelling at it even. Let’s just say that this wasn’t one of them. As a translator, you can only do so much – if the story sucks in the first place, it will suck after translation, and try as you might, you can’t really help that. I won’t be getting a lot of favorable mentions for this one, that’s for sure.
Moving on, I next get to translate a few chapters of a book on micro-brewery. Not that I even like beer, but what I’ve read of the book so far sounds fun. Also I’m dipping a careful toe into copywriting again; an old client whom I have a lot of respect and affection for asked me, so how could I say no? It’ll be a change of pace, and that is a good thing, always.
It’s almost mid March now, and we’ve had a few spring days already. Of course, in our neck of the woods, this means nothing. Temperatures dropped again, we’ve had a doozy of a storm over the weekend, and it even snowed a little last Sunday. But the days are getting longer, and being on the third floor, we do get our share of sunlight. This was the other morning when we were getting ready for school. A good way to start the day – I find myself being highly susceptible to lux as I get older.
To top off this post, I’d like to mention a recipe I’ve been honing for a few years – it’s a classic cheesecake, which may sound a bit boring, but I assure you, it’s anything but. If things go well, this is what happens when I make it:
It’s a creamy, fluffy heap of gorgeousness with a hint of vanilla and distinct lemon flavor – think of a soufflé rather than of your regular American cheesecake (no disrespect to the spectacular New York cheesecakes I’ve had, but this is just more my bag).
In my baking book, the caption literally says: This is a cake you get proposed for. I only discovered this way after I’d gotten married, so I can’t confirm or deny. What I can tell you is that my son has been asked for his mom’s cheesecake recipe :-), so high praise from the teenage front.
Cheesecake for Champions
For the crust
50 g sugar
100 g butter
150 g flour
pinch of salt
Make a shortcrust, wrap in foil and put in the freezer for 30 minutes to rest (if you’re not in a rush, you can put it in the fridge for 1 hour or longer). Take out and carefully roll out the dough to 3-4 mm thickness. Place in a spring-form pan lined with baking parchment and bake for a few minutes. Whether you want the crust to come up to the sides is up to you. If you want to be anal about this (I’m not), place a second piece of parchment on top of the dough, add a handful of dried beans or peas and bake in the oven at 160 °C for 15 minutes. Let cool for a bit and start on the filling in the meantime.
For the filling
500 g full fat Quark (could be substituted with cream cheese, but you should add 1 egg white if you do, as it’s heavier than our German variety)
150 g sugar
1 p vanilla sugar
2 lemons, peel grated
1 tbsp flour
1 tbsp cornstarch
7 eggs, separated in yolks and egg whites
50 g sugar
pinch of salt
Place Quark, 150 g sugar, lemon peel, vanilla, flour and cornstarch, egg yolks and salt in a large bowl, and I mean large. With an electric mixer, beat to a smooth paste. Carefully clean the whisks before moving on to beating the egg whites with a pinch of salt and 50 g sugar very, very stiff. Then place on top of the Quark mixture and gingerly fold in with a spatula. You don’t want any more air bubbles to escape than is absolutely inevitable, so please be gentle.
Spoon the mixture onto the cooled crust and immediately place the cake in the oven for about 40 minutes. Do not open the oven as your soufflé-like cake may collapse if you do.
Serve warm. If you want to be really fancy, serve with fruit puree – strawberry, raspberry, or mango.
It should make an impression.