Post Olympic Blues

Thursday came and went. I felt melancholy through the afternoon. I couldn't figure it out. How could a day when I had acupuncture and a 90 minute massage result in melancholy feelings? I went to Ravelry to waste a bit of time before teaching a class and hoping to perk myself up with a funny quip or two from my online friends. What I found was so enlightening and uplifting it changed my mood for the rest of the evening and even carried over into today. One of my fiber friends (that is fiber as in yarn and wool to be spun into yarn) posted on a discussion thread that my Olympic shawl was her favorite project of the Ravelympics. I was stunned and proud. As I read further there was a post echoing her praise of my work. The enlightening moment was realizing I am experiencing Post Olympic Blues. The project was a long one. I cut it close and almost was unable to complete when I ran out of the yarn I spun last summer during the Tour de Fleece. I frantically went downtown to see if I could match the hand dyed merino wool. Lucky for me I did. I spent a week of the allotted 17 days spinning another 114 yards of yarn to complete the shawl I started. And how was this uplifting? I must need to start another project! I have a pair of special socks going now but can't post any pictures because I don't want to spoil any surprises. I'm also starting a baby sweater this weekend. The daughter of a friend is expecting a baby girl and I'm excited to start knitting this sweater for her.

Here is a shot of the Olympic Shawl:


Today's Recipe Offering:
Breakfast Chicken Salad (Serves One)
3 oz. diced cooked chicken
1 small apple cut into small pieces
1 stalk celery diced
10 walnut halves chopped
1/4 tsp cinnamon
1 tsp honey

Combine all ingredients except honey in a bowl. Drizzle honey over the top or mix it through. This can be made the night before and stored in the refrigerator for a quick breakfast.

"Pesto" green beans
1 pound whole green beans (fresh or frozen)
2 tsp chopped basil
2 cloves garlic chopped
1 TBS olive oil

Saute all in a skillet until the beans are tender but still crisp. Add sea salt to taste. This is a quick side dish and one of my staples.

Enjoy!