welcome back!

That's a "welcome back" to myself on behalf of myself, welcoming myself back to blogging! I've not posted in ages things have changed beaucoup! firsties, i'm not married anymore, secondsies, i don't cook for a living anymore and thirdsies,... well.... let's leave some things for another time! I've mostly decided to get back to it so that I can continue documenting and recording craft and cooking projects. Since i've not been cooking for pay, i've been able to turn into a hobby again and attempt some of the culinary challenges of my youth in the comfort of my own home, with nobody standing over my shoulder, judging my every slice and my every stir... have lots of pictures from the last year but mostly will be sticking to knitting and cooking projects. Unfortunately, i can't use the ipad to upload pictures so a bientot until i get around to using the actual computer to do any blogging!

Holy smokes! It's been a long while since I've posted; that's not to say that I've not been knitting though...

I have started a few projects and as usual, have finished... let me see... oh right, NONE!! I wonder if I could hire someone to finish all my projects for me? You know, the assembling, weaving, blocking, etc... It's kindof a pain in the ass to spend all that time knitting and having nothing to show for it....

On to my current projects then!

This is the "almost" finished Icarus Shawl from The Best of Interweave Knits.

I'm using mercerized cotton as opposed to the suggested fingering weight alpaca; the result of which is a nice, medium weight shawl with god "fall" and flexibility. I have only the edging to complete before this piece becomes part of someone's Summer wardrobe. Probably not mine though; I love the colours but they don't suit me as well as I'd hoped.

This one is definately a keeper! And easy to finish too!

It's "Lacy Stole" and I'm using Noro Kureyon Sock Yarn in Color #95. Love it!

I've been working on the garden too...

Chair full of bowlies.....

April showers bring May.... snow? God, I really hope not!

It would appear that I haven't been knitting if my blog was any indication. Luckily, this is not the case! I've been keeping busy!

As I mentioned in my last blog, I did finish Brad's Cobblestone sweater. Thanks Jared!

Sorry, Brad wouldn't let me take a head shot.

I've also almost finished Norh Gaughan's Tilted Duster from Interweave's Fall 2007 issue. I'm using Briggs & Little Regal in Midnight Blue. You can't tell from the picture that all I've left is to attach the sleeves and knit the collar.... but it's true! If I can bring myself to actually do this, it'll be ready for Spring! Oh, and it needs some major blocking too...

My very generous in-laws gave me some birthday money, and of course I bought wool! I purchased a beautiful fingering weight mercerized cotton called "Tangelo". yum. With it, I've started Miriam Felton's Icarus Shawl, from Interweave's Best of. Although the pattern calls for super-fine alpaca, I chose cotton for a sturdier shawl.

Brad and I just celebrated our 5th wedding anniversary and as wood is the modern 5-year gift, he bestowed be with tons of new wooden needles! How thoughtful! I couldn't help knitting a couple of swatch gauges last night to test them out... can I really handle another project right now?... why not!

Happy Belated Valentine's Day! In this spirit, here's a couple of photos of my finished Wine and Roses mitts.

They're for my friend and co-worker, Natalie, who's been very patient in waiting for them; and now they're finally ready! I used Patton's Kroy Sock in Gentry Grey.

Now I'm working on Norah Gaughan's Tilted Duster from Interweave Knits Fall 2007. I believe that the backissue is sold out but the pattern is for sale on the Interweave website. I'm using Brigg's & Little 2-ply Regal wool in Midnight Blue. It's not very soft but super durable and softens with wear. I also have some Cobblestone pictures to post soon; as soon as Brad agrees to pose for a couple of pictures...

Well, Brad and I are off for a Sunday matinee... of course I'll be bringing some knitting!!

A bientot!!

Hello strangers! It's been more than a while but I'm still knittin' and cookin' but mostly workin' these days. This winter has been a real b@#tch so far; I can't believe how much freakin' snow we've had! And 30 more cm coming tomorrow?! What the hell?! Anyway, I participated in the "Preview to the Taste of Moncton" (you can visit the event details on Facebook; just search Taste of Moncton). Chef Arne (from the St-George Soup and Sandwich Shop and the coming soon Cafe Aberdeen) and I prepared a slew of yummy dishes at the Moncton Market this morning and as promised, here are the recipes for the items I prepared... Pizelle Batter (Italian wafer-thin waffles) for enough batter to prepare 2 to 3 dozen 3" pizelles you will need:

• 1 tbsp lightly whipped egg white
• 3 tbsp vegetable oil
• 2 tbsp ground almond
• 6 tbsp powdered mil
• 1/4 tsp vanilla, almond, or rum extract
• 1 cup all-purpose flour
• 2/3 cup confectioner's sugar
• 1 cup water

Combine all of the ingredients in a mixer or by hand and chill for at least two hours before using. Using a traditional pizelle iron or a waffle-cone iron (much less expensive), spoon an appropriate amount of batter onto the pre-heated iron and press until dark and crispy. Using a good quality non-stick spray will help although most modern irons are teflon coated so it's not absolutely necessary.

You can prepare the pizelles up to 4 days ahead of time and store them in tightly sealed containers in a dry area. Pizelles can be served with ice cream, tea, coffee, iced coffee, custards, creme brulee, .... well, you get the idea!

Here is the 5 Spice Ice Cream recipe:

• 6 large egg yolks
• 2 cups heavy cream
• 2/3 cup milk
• 1 cup granulated sugar
• 1/4 tsp vanilla extract
• 1/4 tsp Chinese 5 Spice, ground

In a heavy-bottom sauce pot, heat cream, milk, vanilla extract, and 5 Spice to just before a simmer. Don't let the mixture boil as it might scorch; once the mixture burns, you'll never be able to fix the burnt taste.

Seperately, whisk together the egg yolks and the sugar until the sugar is disolved and the yolks are a light yellow.

Temper the yolk/ sugar mixture by slowly ladelling the heated cream/ milk mixture into the yolks/ sugar. Doing this will allow the egg mixture to heat slowly without curdling. Once all of the cream mixture has been added to the egg mixture, return the whole mix to the pot and heat over medium-high heat until it begins to thicken slightly. As soon as this happens, remove it from the heat and strain it to remove any egg lumps or un-dissolved sugar bits. This custard is the base for the ice cream and must be completely chilled before using it in your ice-cream machine. Follow the manufacturer's directions for the ice-cream making part.

For the Espresso Candied Walnuts, follow this link:

http://www.epicurious.com/recipes/food/views/240756 from the December 2007 issue of

Bon Appetit magazine.

Well, back to my knitting! I'm finishing up a pair of Wine and Roses mitts from Interweave Knits Winter 2006 issue. I've promised a co-worker that she'd have them before the end of the winter! Happy Weekend! xo

Happy Holidays!

Merry Christmas to all my family and friends! Well, at least to the 2 or 3 who actually read my blog... It's been a great holiday so far (I still have 4 days before I have to go back to work). I haven't even checked my blackberry for messages! I don't even know where my blackberry is right now! Love it!

So, aside from wrapping, baking, card writing, organizing, cleaning, shoveling, eating, drinking, and visiting, I've been knitting too. I'm almost finished Brad's "Cobblestone" sweater! It's been a fairly easy ride so far; I'm thinking of knitting another one! Maybe a smaller version for myself with a softer yarn?

Here's a picture of my progress... I'm almost through the short rows and ready to begin the decrease rows. Oh, and the cute little lamb is my new tape measure!! Love it!

Brad asked me to knit him some "not too long, not too girly, socks to wear around the house" last week. This is what I came up with.

Happy New Year! Best wishes to all for 2008! xo

The pattern is adapted from Ann Budd's "Cowgirl Slipper Socks", but don't tell Brad... he might not wear them anymore if he knows they're cowgirl socks!

The pattern is adap

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!