Monthly Archives: November 2008

Checkerboard Scarflet

I’m helping with a knitting party at Twisted in January. The party was a buy-in item at our high school booster club auction. Participants will receive yarn, Lantern Moon needles, and a lovely morning of tea and treats, as well as knitting instruction. I wanted to add a little more to the package, so I’m making stitch markers in school colors, and a pattern for a relatively simple project.

I had some leftover Louet Riverstone worsted from the Central Park Hoodie, as well as the almost perfect buttons. I needed a pattern that has some visual/textural interest, but wouldn’t be too hard for relative beginners. A lot of beginners start with an endless garter stitch scarf, but I know a lot of beginners lose interest in that endless scarf! So how about a shorter scarf? With buttons, because I have some that are perfect with this yarn?

And so the Checkerboard Scarflet was born. It’s pretty simple, just a knit/purl checkerboard pattern. Writing it was harder than knitting it!

folded

It’s very cozy to wear. It will be great under my wool coat when it gets cooler.

scarflet

It’s hard trying to take a picture of your own neck without seeing the viewfinder!

I thought about moving the buttonholes to the beginning of the project, rather than the end. But that made the beginning of the pattern more confusing for a beginning knitter. Also, I figured that if one were a relatively new knitter, the end of the scarflet would be better looking than the beginning, and the buttonhole end is the end that overlaps on top. We wants the pretty on the part that shows! So I’m leaving the buttonholes for the end. Isn’t it interesting what goes into deciding these things?

Pattern coming soon.

eta: Pattern information has been added here.

Lazy Saturday

I woke up at 9 this morning; the Husband was leaving to work at an event. I rolled over and went back to sleep, and when I woke up again, it was noon! I haven’t slept that late in years. I must have needed it.

I asked the Teenager (also just waking) what he’d like for breakfast/lunch. Blueberry muffins! I still have a freezer full of blueberries from this summer’s bumper crop, so that was a definite possibility. Remember these?

blueberryforest

Some of them ended up here.

muffin

muffin2

They were just Bisquick muffins, with some applesauce added since there was a bit left in the fridge. They were delicious!

And so were the omelettes I made to go with them.

Teenager and I spent the afternoon on a CSI:NY marathon, courtesy of netflix. I knit all afternoon. Perfect on a rainy day. I’m almost finished with the project using the leftover hoodie yarn and rejected buttons. I’m hoping to post tomorrow; there’s no daylight left to take a picture tonight! I also put another log on the log cabin. This blanket will be done soon. It’s so nice to snuggle under while it’s in progress, but I’ll still snuggle under it when I’m knitting something else later!

Dinner tonight is leftover pork stew from last night. Perfect lazy Saturday.

Pork & Acorn Squash Stew

2 lbs pork loin, cut in to inch cubes
2 T olive oil
2 medium onions
4 cloves garlic, minced
1 T cumin seed
1 14.5 oz can diced tomatoes
1 1/3 cup chicken or vegetable broth
2/3 cup white wine
1 tsp oregano
3/4 tsp red pepper flakes
1 acorn squash
1 1/2 T cornstarch

In a large pot, heat olive oil. Brown the pork and then transfer to a large oven safe dish. (I use a 4 liter covered casserole) Add a little more olive oil to the pan, and saute onion and garlic until translucent but firm. Add cumin and saute 30 seconds more. Add tomatoes, broth, wine, oregano, and pepper flakes. Bring to a boil, then add to the pork. Cover and bake in 400 degree oven for 45 minutes.

While pork is cooking, cut the acorn squash lengthwise and remove seeds. (I used my ancient cleaver for this. Thanks, Dad! I was afraid I would break the point on my chef’s knife if I used that.) Microwave on high for four minutes, cut side up. Let cool. Remove peel and cut squash into cubes.

When stew has baked for 45 minutes, add diced squash. Stir, and return to oven for another 20 minutes.

Dissolve cornstarch in water and stir into stew. Adjust seasonings. Serve over brown rice or whole wheat egg noodles.

Enjoy! We did.