Friday Snapshot

basil

Wrapped a little extra batting around my basil plant since it’s so cold by the window.

needle books

Needle books – the top one was given to me by my friend Denny, the bottom one I cobbled together back in high school. (The pages are made from this horrible poly fleece that I made a pair of wide-legged pants out of. Yikes, the static!)

new sweater

Started a new cardigan yesterday, in Zen Yarn Garden superwash merino – colour is Romi’s Garden.

squish

Thinking of resurrecting this long-term handspun log cabin blanket. I have a few skeins of black that I think I might just knit on there as a border and call it done.

Happy Friday!

chocolate chip cookies

cardigan in progress

cardigan in progress

This morning I’m knitting a sleeve. I knit this chunky cardigan from the bottom up (Quince & Co Osprey in Pea Coat), but I cast on the sleeves provisionally so that I could knit them from the underarm down. I don’t love the wrestling that comes with knitting sleeves top down, but it IS really efficient in terms of yarn use and getting the sleeve length right! I didn’t put in buttonholes, so I’m thinking of either adding a zipper or ties.

cooookies.

Chocolate chip cookies? Yes please. Adapted from Brown Eyed Baker. (I only ate one for breakfast, I swear.) This is the recipe I go to most often, lately. I make the cookies a bit smaller than the original recipe calls for, because smaller cookies means you can eat more of them! They are a little bit crisp on the outside, but nicely chewy inside. I’ve streamlined the recipe a little to reflect how I actually make them.

Thick and Chewy Chocolate Chip Cookies
yield: about 2 dozen 3-inch cookies

INGREDIENTS:
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2-3/4 teaspoon salt
1-1 1/2 cups semisweet chocolate chips

DIRECTIONS:
1. Heat the oven to 325F. Line 2 large baking sheets with parchment paper.

2. With an electric mixer (or by hand), mix the melted butter and sugars until thoroughly blended. Add the egg, yolk, and vanilla until silky and combined.

3. Add the flour, baking soda and salt, and beat at low speed just until combined. Add the chocolate chips and stir on low speed until combined. The dough may seem a bit crumbly, it’s ok!

4. Gently roll golf-ball-sized scoops and place them on the cookie sheets a couple inches apart. Press down slightly until about 1/2″ / 1cm thick.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 12 to 15 minutes, rotating the baking sheets halfway through the baking time. Cool the cookies on the sheets for a few minutes then remove to a wire rack…or your mouth.

Cookies keep quite well in an airtight container for a work week of lunchtime treats!

a spot of sunshine

tosh vintage

I hadn’t bought yarn in ages. madelinetosh vintage in candlewick – I’m thinking cables.

Thank you all so, so much for all your kind words. I know I wouldn’t be able to do what I do (and love) without this wonderful community, and I’m forever grateful.

I can’t resist posting another photo of the shawl I’m working on. It’s really satisfying.

a bigger peek