Purl-gatory

I was not feeling well at all yesterday afternoon. I went to bed and when I woke up about 4 pm my heart was racing and I was hot and cold and I felt awful. Then I was worried I had an infection in my port, and I spent a good ten minutes poking it, which I am sure only made it feel worse. I was meant to go to Pierre’s last night but I had to cancel. I still felt unwell last night, but I am , as Monk would say, 65 –70% recovered!!!! Today we went to the dam and the Labradors swam and then I went to the supermarket as I am making an unbaked cheesecake for school tomorrow. Then I came home and I have been knitting ever since. I love the Fibonacci stripes : the colours are black, dark brown, plum, dark blue and caramel. It is obviously not for me as there is not a green in sight!!! I am doing the pattern of stripes : 8,1,5,1,3,2,2,3,1,5,1,8. That is the sequence 1,1,2,3,5,8 reversed on itself. There will be endless ends to sew in, but the pattern is excellent.
I have requested Debbie Stoller’s second book “Stitch’n Bitch Nation” from the Library. I sent them a long and detailed email apart form the automatically generated one. II have a 100% strike rate, so I have my fingers crossed. Oh the stripe pattern is great, I have done 13 cm with 140 stitches on, and now I am continuing but with a basket stitch K2 P2 over just 2 rows. I hope to do 20 cm of knitting today. I also have the Opal socks I am making for Suzanne and MY green cardigan. I really want some variegated mohair in olive and khaki and lime and I want to knit another cardi or jumper with cables I think. They are especially good in mohair.
Today I met two other knitters from Launceston : I was browsing knitting blogs and found Launceston has her own S’nB knitting ‘club’. They met this week. I wonder if I am brave enough to go along? I will grid my loins and keep an eye on their site.
Cheesecake Not Baked!!!
BASE
2 cups toasted muesli
60 g brown sugar
1 tbspn golden syrup
1 tspn mixed spice
125 g melted butter
FILLING
3 tspn powdered gelatine
80 ml water
250 g cream cheese
140 g caster sugar
grated rind and juice of one orange ( or 2 lemons)
300 ml sour cream
OPTIONAL TOPPING
1 cup berries
80 ml water
55 g sugar
juice of ½ a lemon
1 tspn gelatine

Base: Combine all ingredients and press firmly into a lined 24 cm springform tin. Refrigerate till set
Filling: Sprinkle gelatine over water and either sit in a bowl of hot water till it melts ot nuke it for bursts of 10 seconds. Cool. Beat other ingredients until smooth and then add dissolved gelatine. Pour over base and chill till set.
Optional Topping: Bring all ingredients EXCEPT for the gelatine to the boil in a small saucepan for 2-3 minutes until the berries collapse. Add gelatine and stir well. Pour over base and chill.