Category: sweaters

  • eye on the prize

    You know what the problem is with having so many projects on the go? It’s really easy to not finish anything. But I’m determined to get some of the sweaters I’ve got going done soon…so I cast on for some new ones! That sounds like a good rule, no new sweaters until I finish the old ones.

    top-down raglan

    The top-down raglan’s coming along nicely, I’m just below the underarm split.

    oh, the ends.

    The ends, however…I wonder if I’d be able to bribe Denny into weaving them in for me with the promise of homemade white chocolate peanut butter cups?

    All this sweater knitting stuff will have to be wrapped up really soon, because I’ve got oodles of secret knitting to do. No wonder I hardly have anything to blog about these days (except food).

    secret knitting

    That’s lots of Socks The Rock, in lightweight and heavyweight.

    So, speaking of which – how about a new recipe? The one’s a dessert. Mmm.

    lemon almond cake with blueberry sauce

    Lemon-Almond Cake with Lemon Blueberry Sauce

    Yummy! This cake is very simple to make, and is gluten and dairy free. I couldn’t quite get the almonds as fine as I would’ve maybe liked, but the texture was pretty good anyway. Next time I’d maybe use a cup of pre-ground almond meal. I jacked up a recipe I found online, and made it mightily more lemony. The sauce is pretty tart, so the whole thing is a lemon extravaganza!

    Cake Ingredients
    1 1/3 cups almonds (I used roasted whole)
    8 T white sugar, divided
    zest of 2 lemons
    juice of 1 lemon
    1/2 t cinnamon
    pinch of salt
    4 eggs, separated

    Method
    1. Preheat the oven to 375 F and grease a 9″ cake pan. I used a Pyrex dish. And butter, which obviously negates the dairy-free-ness of this recipe! Spray would be totally fine.

    2. Finely grind the almonds with 2 T sugar in the food processor.

    3. Mix the yolks, 2 T sugar, cinnamon, salt, lemon zest and juice in a large bowl. Add the almond mixture and stir.

    4. Whip egg whites to soft peaks, then slowly incorporate 4 T sugar. Whip until hard peaks form.

    5. Stir half the egg whites into the almond mixture to lighten it, then gently fold in the other half of the whites until just combined.

    6. Pour into baking dish and bake for 30 minutes or until a toothpick comes out clean.

    Lemon Blueberry Sauce

    Ingredients
    1/2 pint blueberries
    1/3 cup lemon juice
    1/3 cup sugar

    Put everything in a small saucepan and simmer until thick. Once it’s refrigerated, the texture becomes thicker like a jam, but I just reheat it to have with the cake!

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  • sunny Monday

    Y’know, I actually quite like Mondays, working from home. I can sleep in a little, get into productive mode after a weekend of relaxing or whatever (I worked pretty hard this weekend, now that I think about it) and get a lot done at a pretty leisurely pace. Of course, maybe that’s just the perk of working from home any day of the week.

    Today it’s also sunny, which is awesome. It’s been a dreary, dark winter with much less sunshine than usual (it’s true, I read the stats in the paper) so no wonder the season’s been dragging more than usual.

    What’s a knitter’s way to beat back the greys? COLOUR.

    top-down raglan

    I started this simple top-down raglan cardigan last week, using a bunch of different (but co-ordinating) balls of handspuns that I’ve collected. Most of them are from mixed batts, of varying softness, and all the colours are awesome.

    I’m picking the next colour by pulling a ball out of an opaque knitting bag, but since I know they all go together, the sequence can be anything! As for how long to do each stripe, I’m just sort of randomly doing that too, changing colours on the WS in seed stitch like for the Tulip baby sweater. So, a grown up Tulip for me.

    grown-up tulip-ish

    Oh, and I’m so glad so many people enjoyed/will be enjoying the mattar paneer recipe! Yes, paneer really is that easy to make, although personally sometimes I’m slightly disappointed that a litre of milk doesn’t make more cheese…but then I think about it, and it’s actually not a very small amount of cheese, really.

    I went to a new allergist a couple weeks ago who gave me a bunch of lists of things to cut from my diet (again) and the homemade mattar paneer is something in which everything is a-ok. I’m sure to be experimenting more with various foods over the next while, so there’ll be more recipes to come!

  • the last piece

    Lush and Lacy is nearing the end!

    the last piece

    That’s the right front piece, which has now been completed. All the pieces are knit, but I’ve kind of stalled out on the finishing. Sewing, weaving in ends, picking up stitches for the bands and collar…thinking about it makes me kind of tired!

    Someone mentioned the last time that the pattern looks cabled – but it really only looks that way! Not a cable cross in sight, and it is indeed lacy.

    see, it is lace!

    The pieces are really tight at the moment, but I know they’ll loosen up a lot when the hit the water. The lace should open up a fair bit, which I’m counting on since the sweater pieces are looking mighty small!

    I’m feeling rather fickle in my knitting choices these days. Can’t quite commit to any particular project. You know that nice feeling in the middle of a project, when you can just knit along, not really worrying about what’s happening next? Well, I just can’t seem to get to it! I keep considering projects and considering yarns and not really getting anywhere.

    I hope it passes!