On Saturday, I finished these socks. They're not too bad for my second pair (considering my first pair was horrible - sorry Peter!), but there are a couple things I don't like. I knitted them with Cascade Fixation yarn, which is comprised partly of elastic. A few inches into the second sock, I read somewhere that when using this yarn, you're supposed to not stretch the yarn out at all while knitting. I changed the way I was doing it, and consequently, the entire second sock is different than the first. The colors pooled differently, and the second sock is noticeably more comfortable than the first. Oh well, live and learn, I suppose. Mom, I promise I'll knit you a better pair of socks at some point.

It was lucky that I finished those socks when I did, because I got this yarn in the mail Saturday. Mmmmm... I'm going to knit a pair of Jaywalkers with it. However, last night I looked over the pattern, got intimidated, and started a totally different pair of socks. Those Jaywalkers and that yarn are calling me, though, so I'm going to have to break my rule of no more than three projects at a time.

Last night we had the most delicious dinner, I just have to share it. Even Steve, who I know is always thinking, "Um, so where's the meat?" when we have a vegetarian meal, loved it. I got it from that same old great book, The Vegetarian Mother's Cookbook. Make it. You won't be sorry. We had them with whole grain pita bread, tomatoes, and (of course!) sprouts.

Falafel with Tangy Tahini Sauce

4 cups cooked garbanzo beans, drained
3 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon sea salt
1/3 cup minced onion (I skipped this.)
1/4 cup minced parsley
1/3 cup water
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/3 cup whole wheat flour

Tangy Tahini Sauce:

1/4 cup plain yogurt
1/4 cup tahini
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/4 to 1/3 cup water

Puree falafel ingredients in food processor until smooth. Add a little more water if necessary to get a smooth consistency. If possible, let batter sit for one hour before cooking to thicken and intensify flavor.

Use your hands to form patties approximately 3 inches in diameter and 1/2 inch thick. Cook patties using either of the two methods below.

1. Oven method: Preheat oven to 450 degrees. Place patties on an oiled baking sheet adn bake for 10 minutes on each side, until brown and crisp.
2. Pan method: Warm a skillet to medium heat. Pour in just enough oil to coat pan. Drop in patties and grill 10 minutes on eahc side, or until brown and crisp. Add additional oil if needed during cooking process.

Make sauce as follows: puree yogurt, tahini, lemon juice, and sea salt in food processor. While blending, add water a little at a time until desired thickness is achieved.