Ingress Mittens

When I received my invitation code on January 16, 2013, I had no idea what was waiting for me – this virtual, alternate reality game was something bigger than I ever expected.  When I first picked up my scanner, it was cold, but not so bad, and hey, Spring was not too far off in the Philadelphia area, and I still had a lot to learn about the game.  The mittens were an idea from the beginning since I’d been knitting for a number of years and thought it might be fun to combine my new obsession with an old one.  I made Level 8, and summer came and went with the idea still percolating.  Finally, Fall arrived and while the days were getting cooler, I was charting out the design for these mittens.  The final design incorporates the Resistance Key on the top of the hand and the Ingress logo on the palm side of the mittens using blobs of XM to balance out the pattern and fill in spaces, preventing longer floats.  The resulting pattern fits an average sized Resistance woman’s hand, and expects an intermediate skill level as well as prior experience with stranded knitting on DPNS in the round.  I’m offering this pattern for free as per the guidelines set forth by Ingress that allow for fan-created artwork.  Sorry folks, no Enlightened pattern is in the works, VIVA LA RESISTANCE!  [EDIT, 5 Nov 2013: Enlightened chart available, due to popular demand!  Follow same directions for Resistance mittens, substituting Enlightened chart – LINK (pdf)]

The portal in the image to the left is that of the statue of David Reeves in Reeves Park, Phoenixville, PA, USA.  The park was, and still is, Phoenixville’s public square.  Gifted to the community in 1871 by Phoenix Iron Company founder David Reeves in his will, the park is an active Ingress battleground, having been a Flash Farm for both factions a number of times.  Founder David Reeves was so loved by his employees that they decided, unanimously, to place a statue in his memory at the center of the park shortly after his death.  [Portal Link]

Many thanks to agent Sensalia for acting as a hand model, to Abbie for proofreading, and to PAIR for being the best Resistance team ever.  Keep Warm and Hack On!

Ravelry Pattern Link
Ravelry Project Link
Google+ Post
Pattern Download (pdf)

One Local Summer 2013 – Week 20


Another meal by the husband.  It’s the time of year that he makes at least one pot of soup per week, and there are no complaints from me!  The only thing not really local is the bread – it was baked locally, but the ingredients aren’t local (but it does go very well with the soup).  The soup turned out great – the cabbage was still just a little crunchy and not completely wilted down to mush.  The husband has a real knack for knowing what ingredients work together in a soup, and this was no exception.  The soup bone had a bunch of meat on it, more than we expected, so that was a nice surprise.  The whole thing turned out great and made for a perfect lunch on a chilly day.

Cabbage Soup:
Carrots – North Star Orchard
Cabbage – North Star Orchard
Potatoes – North Star Orchard
Onions – North Star Orchard
Soup Bone – Deep Roots Valley Farm
Bread – St. Peter’s Bakery
Non Local – Salt, pepper

One Local Summer 2013 – Week 19


Husband is back at cooking and made this simple but delicious meal in no time flat.  We’d had the chorizo in the freezer, so after that defrosted, he browned the chroizo, stuffed it into big red peppers, sliced some cheese on top, and set it in the oven until the peppers were soft and the cheese was bubbly.  I REALLY love this cheese (Equinox) for topping food that goes in the oven – it crisps up really nicely and doesn’t melt too far all over the place.  On the side, for desert, is a bowl of sliced asian pears drizzled with maple syrup and warmed up just a bit.  WOW was that a winning combination.  Plus, this week, only local ingredients!

Chorizo Stuffed Peppers:
Chorizo – Countrytime Farm
Peppers – North Star Orchard
Asian Pears – North Star Orchard
Cheese – Birchrun Hills
Maple Syrup – Miller’s Maple

One Local Summer 2013 – Week 18


I had big plans for the garden this year, but somehow it never really got off the ground.. or in the ground.  Either way, I did manage to get one lonely squash plant seedling planted, and it yielded a single ENORMOUS Boston Marrow Squash.  Well hey, I wasn’t going to let that go to waste, so I scooped out the seeds and set out to make the largest batch of squash soup ever.  It ended up working out really well for soup – the squash has lots of flavor and is pretty sweet, almost like a pumpkin on steroids.  I added some local cheese to thicken up the texture, saving some for the top as well, and paired it with a mug of Asian Pear cider.  A pretty simple meal, but that squash is a big winner.  Maybe next year, I’ll have a few more!

Squash Soup:
Boston Marrow Squash – My Garden
Cheese – Birchrun Hills
Asian Pear Cider – North Star Orchard
Non local – salt, pepper

One Local Summer 2013 – Week 17


So, this one might not look as impressive, but so far, it’s been my favorite meal all year (well okay, maybe tied with the bacon wrapped filet).  Yoinked straight from Pinterest, but with a few changes.  The original post I pinned is here, in case you’re curious.  I took the idea, but instead of using apples, I substituted with asian pears.  The asian pear season is in FULL swing and our local orchard is churning them out almost  as fast as the local population consumes them.  They’re hugely popular around here, and you best get to the market early if you want a couple!  Anyway, I cut slices in the pork loin, stuffed in slices of apples, and put it in the crock pot.  I covered the loin with a dusting of cinnamon and honey, added some asian pear cider in the bottom and onions on top.  WOW.  It came out so tender and just plain amazing.  I may have to do this one again and try using other fruits.  Add in some roasted potatoes instead of mashed, and we have a full meal on the plate.

Asian Pear Stuffed Pork Loin:
Pork Loin – Countrytime Farm
Asian Pears – North Star Orchard
Asian Pear Cider – North Star Orchard
Onion – Jack’s Farm
Potatoes – Jack’s Farm
Honey – Baues’ Busy Bees
Non Local – olive oil, salt, pepper, cinnamon