Yesterday I managed to get the wheel going. It took me several tries to get the brake tension adjusted but then I was able to start spinning a bit. It’s fairly uneven but it’s definitely a start. It’ll keep me busy for quite awhile filling up bobbins to ply with.

Even though it’s been an extremely wet and chilly week we’ve had plenty of activity at the feeder. Many of the visitors are looking rather bedraggled and damp. This is one of the little male downy woodpeckers who frequents our yard. Last year I saw at least two of them at the feeder at once and there are two females as well.

Daniel and I were a little late getting home from the last long day at tutoring so Jason cooked what I’d set out for dinner.

Pork with Balsamic Peaches

1 teaspoon ancho chili powder
salt and pepper to taste
pork tenderloin, cut into medallions
1 sweet onion, chopped
4 peaches, chopped
2 tablespoons brown sugar
1 teaspoon peeled and grated ginger
2 teaspoons balsamic vinegar
crushed red pepper to taste

Season pork with chili powder, salt and pepper. Brown on all sides over high heat and set aside on a serving platter, keep warm. Cook onions until nearly translucent, add peaches and remaining ingredients and cook until heated through. Pour fruit mixture over meat.