Saturday, February 14, 2009

Hearts and Flowers

Happy Valentines Day, everyone! Valentines Day is traditionally not my favorite day, probably because I am without a sweetie...le sigh.

I have however finished my Hedgerow socks. Yeah, it took me almost a year to finish these. I cannot tell you why. Love the color--just look at this yumminess. It is Socks That Rock light weight in "Bleeding Hearts". I will confess to being a bit disappointed that after very little pooling on the ankles that it did start doing way funky things once I turned the heel. Next confession is that I managed to screw up a simple four row repeat, but at least I was consistent through the whole pair and they still look great. The socks are comfy and warm. I am now looking forward to knitting up more of my STR stash. Next time I will go down in needle size just a smidge...Addi's vs anything else in 1s. And I will go toe-up, I have short feet, only size seven and the cuffs weren't particulary long, but I finished with only about a yard to spare. It was a nail biter!

Well, no sweetie in sight, but these beauties arrived yesterday...

Tosca was very appreciative.

And no, I did not mug a delivery guy on the street.

Thanks, Daddy!

Tuesday, February 10, 2009

Comfort Continued

So, in the midst of this freakishly warm weather I am still in comfort mode. I am a realist and know that by the end of the week I will be back to mad layering. Last year Marissa made fabulous leg warmers from Noro Silk Garden in a handful of colorways. I coveted those leg warmers and settled for making my own. I am using Noro Kureyon for mine in two colorways, 188 and 207. I am doing mine in a k2p2 rib and knitting two rows of each color ala Jared Flood.

I knit them long enough to pull flat over my knees or pushed down slouchy below. They are knitting up fast and that is a good thing...I may need them this weekend.

Comfort part deux has come in the form of food. I am not sure what has come over me, but I have been cooking. First I made a killer batch of chili in my slow cooker. Next came two dishes of pumpkin chocolate bread pudding. I took one to my first attendance at Anjeanette's Fiber Night. Anj and her wife Sue are fantastic hostesses. I was really impressed with the bread pudding if I do say so myself. I found the recipe on, it was from the October 2007 issue of Gourmet magazine.


1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted
1 generous handful of chocolate morsels (this is my twist...everything is better with chocolate, right?)
Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Mix in chocolate morsels. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.