These past few weeks have been yarn-filled for the whole family! I have been knitting/crocheting a lot lately as the weather has gotten cooler, and Joseph wanted to learn. He calls it “sewing,” and created an octopus (pictured below), a platypus, and a monkey. It is so beautiful what unique and creative things children come up with.
While Joseph has been “sewing,” I have been busy knitting my first hat. This pattern is from Margaret at resurrection fern. Hers is one of the first blogs I started reading. It is always delightful and relaxing to read, and interesting to see the difference in weather from Canada and Tennessee. This hat is super easy and quick.
You will need:
- Size 15 (I used 13 because that what I had) circular needle or DPNs
- about 100 yards yarn
- stitch marker/safety pin/etc.
- large-holed needle for finishing
Cast on 40 stitches and join.
Rounds 1-10: Knit one, pearl one ribbing.
Round 11: Knit in the front and back of each stitch. You should end up with 80 stitches. Place a stitch marker for the beginning of the next round.
Round 12: Wrap yarn twice over the needle, and then knit the next two stitches together. Repeat for entire round.
Round 13: Knit row plain. Knit the two yarn-overs as one.
Round 14: Repeat row 12.
Round 15: Repeat row 13.
Round 16: Repeat row 12.
Round 17: Repeat row 13.
Round 18: Repeat row 12.
Round 19: Repeat row 13.
Round 20: Wrap yarn twice over the needle, and then knit the next three stitches together. Repeat for entire round.
Round 21: Knit row plain. Knit the two yarn-overs as one.
Round 22: Repeat row 20.
Round 23: Repeat row 21.
Round 24: Repeat row 20.
Round 25: Repeat row 21.
Round 26: Cut the yarn with an 8 inch tail. Thread the yarn onto needle. Thread through each of the remaining stitches and pull tightly. Knot off and sew into piece.
Today, someone at work brought in pears for the taking! I was already in the mood for quiche so I did some research about pear quiches. This was certainly the most delicious quiche I’ve ever had. I used feta because I had some, but gorgonzola, gouda, or goat cheese would be equally as tasty. This was accompanied by cucumber salad, as there are so many cucumbers coming in from the garden!
Ingredients:
1 large pear
3/4-1 cup feta crumbles
1/4 cup sliced almonds
1/3 cup onion chopped
4 eggs
1 pie crust
a bit of salt & pepper
Preheat oven to 425 degrees. Sprinkle feta on the bottom of the pie crust. Sprinkle almonds and onions next. Core pear, and slice lengthwise. Layer pear slices in the pie crust. Whisk eggs, and add a bit of salt and pepper. Pour egg mixture in over crust fillings. Bake for 35 minutes.
After cooking up my first pumpkin of the season with Ms. Deborah, I am left with oodles of pumpkin puree for baking experimentation. Earlier this week I made two loaves of pumpkin bread and pumpkin & black bean soup. This chilly fall morning left me yearning for a warm beverage, thus: Pumpkin Spice Latte.
Ingredients
2 cups milk
2 tablespoons pumpkin puree or canned pumpkin
2 tablespoons sugar [this can be adjusted to your liking]
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
espresso or coffee [1/4 cup of espresso or 1/2 cup of strong brewed coffee]
Heat milk, pumpkin, and sugar over medium stirring often until steaming. Remove from heat. Add vanilla and spice. Transfer to a blender, and blend until foamy [or whisk well with a wire whisk]. Pour into mugs, and pour espresso or coffee on top.
Top with whip cream and your choice of spice [pumpkin pie spice, cinnamon, or nutmeg].
So I am finally starting some posts! I meant to be documenting this past week but didn’t do such a good job. Here the few photos that were taken:
John & I were lucky enough to have a garden already growing in our new house when we moved! This is what John brought in for the week. The vegetables so delightfully spelled my name.
Pumpkin bread. [The picture should be up & down. Still figuring out WordPress.]
First attempt at beer bread. It turned out pretty well!
jelly
jgm77
