I am teaching (I use this term loosely) myself how to knit. Ah, the wonderful joy and frustration of blindly finding your way in a new skill. I have a very hard time being a beginner and I mostly attribute this to the Ira Glass quote about creative folk - that we have good taste, but when you are a beginner your skills aren't producing your level of taste, thus leading to frustration and for many the end of the creative pursuit.
Not me though, I guess I rather enjoy some good old self-loathing. My initial take aways are that we should
all be damn grateful for every sweater or knitted item we own and what is up with the knitting patterns - apparently
for most of the instructions you need to be a cryptographer. Deciphering the codes and instructions of the patterns have
by far been the biggest challenge for me, but I will not be deterred (bless youtube). Luckily, I found a very simple
pattern for these vintage pixie knit hats for kiddos that I am slightly obsessed with. They are so cute (in a European, elfin way)
and I think I have a few more years before Hen is cognizant of his attire and/or he could possibly be a victim of ridicule
for wearing such a thing (muhahah).
Now let's get to the tart. As simple as this recipe is, I experimented with it for a little while to fine tune and to
practice an exercise from one of my pastry textbooks for pate sucree. For the frangipane, I attempted a few methods for making my own almond paste,
but in the end I preferred the store-bought version based on the difference in consistencies and heck it IS easier - so win, win.
Pear are the traditional frangipane accompaniment, but for me I am not sure how you can beat
the marriage of almond and cherry. Also, frangipane is very sweet, so I enjoy a little tartness for balance. This may be my new favorite way to welcome
summer (and cherry season).
