Friday, March 5, 2010
The original pattern is for a baby blanket made with sock yarn. Instead, I am using up all the old skeins of worsted-weight acrylic yarn that I have, and believe me, there is enough yarn in my stash! I was very surprised at how all the colors look together. While we have quite a few blankets already, I wanted to make something with more modern colors that was brand-new for the big move. The photo here is doing the brightness and vibrancy of the yarn no justice.
Here is the Ravelry link if you care to follow: Wavy Gravy
Unfortunately because of the Afghan, I have still NOT finished the last Toasty mitt. I suspect that I will be done by the end of the evening and have pictures posted soon, and the intended recipient who is anxiously awaiting his mitts will have the [slightly itchy] pleasure of wearing them before it gets too warm.
In the pot this week: Fusilli Alla Caprese from the Food Network, with some added improvements. Instead of the basil, I used fresh spinach as I am not a dedicated basil fan and neither is Zach. If I made this recipe again, I would cut the cherry tomatoes in half first, as smashing them with a fork in the pan definitely caused one to shoot its seedy juice into my eye and all over my shirt. I would also suggest using either a softer cheese than mozzerella, or adding the chunks straight to the pan and melting them for a few seconds because the heat from the pasta was simply not hot enough to do the job.
Sunday, February 28, 2010
Last year during my unfortunate stint as a graduate student, one of my friends made this for me: Sausage Gravy with Biscuits, with Morningstar Farms vegetarian sausage in place of the real thing. She made it with a white gravy packet and Bisquick, however this morning my gravy packet(I usually have one on hand) was nowhere to be found.
Luckily for me, I found that making the real thing isn't actually much harder than opening a packet. I found this recipe. Replacing the lard with butter (cutting it in half, too) and of course the real sausage with MSF sausage, I whipped up the whole entire breakfast in less than 20 minutes.
How's it taste? Just about the same as the original. A little less greasy, but if you never told anyone about the changes you've made, I doubt anyone could put their finger on exactly what the difference is, though I'm sure some people would claim to be able to.
More about my latest knitting adventures in my next post, I promise!