Snow Day!

This scarf is sooo soft. I bought the yarn at a garage sale last summer. Unfortunately, I have only 1 skein and I have no idea what it's made of! Can you believe I only paid 25 cents for it!

Oh, the weather outside is frightful... Our second winter in Moncton and the first real storm so far! I love it! I was starting to think I was never going to see any true Maritime winter weather. So, here I am, at home on a Tuesday (yay), writing Christmas cards and... KNITTING!! How perfect.

Stella is curled up on my lap and we're both hiding from the blustery cold outside. The only thing that could possibly make today any better is if my husband were home with us... No snow day for him!

This tiny little sweater I knit in stocking stitch using self-patterning Opal sock yarn. Oddly, both the front and the back of the sweater have funny "empty" patches right in the middle! Otherwise, I'm quite pleased with it, especially since I knit it without a pattern! I have still to finish the neck, which I'll do in a simple 2 X 2 rib pattern, as I did for the cuffs. It's the perfect size for a new baby; any takers?

Actually, there is a new baby boy in our family! Perhaps it will go to Jake! That is if I can finish it in time for him to still fit into it...

Brad's "Cobblestone" sweater is coming along nicely, although I've had to lengthen the body to accomodate his height. It may just be finished for Christmas...

Happy Holiday preparations to you all!

Oh, and I made some "Fig and Roasted Grape" preserves last night. Very delicious with a strong cheese, olive oil, and balsamic vinegar. Here's the basic recipe:

• 2 cups red, seedless grapes, roasted in olive oil
• 2 tbsp olive oil
• 1 lb dried figs, quartered
• 8 cloves garlic, raw or roasted, chopped
• 1 orange, zest peeled and slivered, juiced (1/3 cup)
• 2 black Chai tea bags
• 2 cups water
• 2 tbsp balsamic vinegar

Saute garlic in olive oil, add water, and tea bags. Boil, remove tea bags. Add figs, simmer until figs are soft. Add vinegar, orange juice, grapes, and orange peel. Simmer until liquid is reduced to a glaze. Season with salt and pepper. Bottle and store. Yum!