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 Epicurious.com, it was from the October 2007 issue of Gourmet magazine.

Ingredients:

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.