You know when you are totally excited about a knitting project and just can’t wait to get back to it? That’s how I feel about this:
I’m using Noro Silk Garden in colorway 224, and the photo above shows the whole first skein. I’ve been knitting like crazy because I love watching the colors change. Ironically, I realized that I don’t want a scarf in these colors after I started knitting it, so this one will be a gift. I want darker colors for myself and ordered colorway 217. This scarf is essentially a smaller version of a very popular stole (without the fringe). Many thanks to Allison of Freckles and Purls for posting the pattern!
Also, I would like to thank everyone for checking out my destashing blog last week. Wow, some of those emails came in fast! In case anyone is interested, I still have four skeins of Cashmerino and two skeins of Jade Sapphire 8-ply cashmere up for sale.
In cooking news, we’ve enjoyed a few successes this week. I baked Apple-Date Bars (Cooking Light, October 2006) on Friday and they came out really well. I substituted raisins for dates, walnuts for pecans, and cut the sugar down to 1.5 cups. Next time I would cut the raisins a bit too, but other than that the recipe is wonderful.
The cover recipe for the October Cooking Light is Classic Beef Pot Roast. I have a brand new Le Creuset dutch oven that I’ve been itching to test, and this seemed like the perfect recipe. Oh. my. goodness. This pot roast is very, very good. My photo doesn’t do it justice. The meat is super tender and flavorful and the potatoes and carrots are delicious too. While the cooking time is long (about 2.5 hours in the oven), the actual cooking process is really easy. I can definitely see us making this again in the winter. The mods I made were that I doubled the garlic (which I do for practically everything because we like garlic) and I used a 2.5 lb piece of pot roast because that I was the largest cut I could find at the supermarket.
Someone please tell me that the stains on the Le Creuset will come off!
Lastly, Hubby put together this yummy pizza for us. The sauce recipe is from this book. I seriously considered making the crust from scratch but ultimately decided it would be too time consuming.
Food-wise, I think we’re set for the week!