Friday, January 10, 2014
So I have been losing weight and inches, and until now it was great-but unfortunately now none of my bras fit and I can't afford new ones. I've been living in sports bras, but I don't know how long I can make that last. I really hope Kohl's has some good sales next week-I've gotten a few discontinued ones there in the past for about $10 each, which is about all I can afford right now-especially if I need to do it all over again in a couple months.
In other, unrelated news, I've done a fair bit of knitting lately. I have a lot of yarn from stashing over the years, and one of my goals for this year is to work through it. I've finished a bulky green sweater for around the house, and a lovely round dishcloth which is useful and brightens up my beloved, but drab, kitchen.
The next thing is about a million draft snakes for the doors and windows While beautiful, my apartment is COLD! It's the first floor of a very old house, and while doing the dishes the other day I realized how much cold air was getting in from the backdoor. Curtains are helping a lot, but again, I realized there is still a lot of air getting in at the floor. I need slippers. And to keep the cold out.
Work on reducing yarn stash
Read at least 52 books (3 so far)
Become more comfortable in the kitchen*
Keep apartment tidy
Pay that library fine from a few years ago
Run a 10K
Lose another 15 pounds
*I can bake, though sifting flour still gets me confused, as some people have said you need to measure AFTER you sift, and others have taught me to measure BEFORE. I have no idea which is correct, and so it perplexes me. Aside from the flour thing, baking is easy. Cooking is a horse of a different color. Sure, I can fry an egg and other basic things like that, but making a meal, and anything involving meat causes terror. I can do it, I have done it, and I am still learning, but when I need to cook I get unbelievably panicky. It's unfamiliar territory, and I get worked up that I will screw up and create something inedible, wasting food. tl;dr - I don't need to be an amazing cook, I just want to be able to attack a recipe without having a panic attack. That's the goal.
Also, anyone know which is right in regards to measuring sifted flour (before or after sifting)?