We had our knitting party at Twisted this weekend. The party was a fund-raiser for our local high school. We had 16 participants. Most, but not all, had knit before.
Our projects? The As You Like It cowls. Lantern Moon blondewood needles. Malabrigo Chunky yarn. It’s like knitting with chewy linguine, so luscious.
Oh, and desserts. Lots of desserts. A stellar cheesecake served with chocolate truffle sauce and/or blueberry compote (recipe below), lime bars, fruit, chocolate…
Lots of knitting going on!
That’s Carole in the apron. She’s my party kitchen wench. We do projects together and have a lot of fun. And she makes the world’s best cheesecake. She doesn’t knit, though.
Carole’s DH Scott, the PTA president, knits! I taught him many years ago.
Don’t you love Amy’s shirt?
There was only one knitting faux pas of the evening.
Join, being careful not to twist…oops.
Thanks to Twisted for having this party with us!
I made blueberry compote with berries from last summer’s crop. This one turned out particularly well; it thickened enough by itself that I didn’t have to add any cornstarch.
2.5 cups frozen blueberries, unthawed
1/3 C sugar
1/3 C water
1 T fresh squeezed lemon juice
Combine 1.5 C berries with the sugar and water in a medium saucepan. Simmer over medium heat, stirring often, until berries burst, about 10 minutes. Add remaining berries and lemon juice. Continue stirring; cook until compote thickens, about 8 minutes. Cool, then cover and refrigerate. Serve warm when you’re ready!
How was *your* weekend?