Row, row, row your... sweater

The second class for the sweater I'm working on is Sunday. I've 25 more rows and my home work is finished. I think we will be learning to graph the armholes or something on Sunday. The picture is of the back piece and the two front pieces.

It has been hard knitting because everyone in the house is under the weather. Coughing, sore throats, runny noses... Blah. Just when we were over the awful colds we had in December. Thank goodness for the weekend.

2013 and Off the Needles

I forgot to wish ya'll a happy new year! We managed to stay up and ring in the new year with hats, noise makers, and neighborhood fireworks. Frankie liked the fireworks but hated the noise makers.

Off the needles... I've finished a couple of fun projects. First is from a class I took at Blazing Needles, the City Creek Cowl. It was fun to work cables, I haven't in a while. I even tried cabling without a cable needle.
The yarn, Swans Island Natural Colors Merino Worsted, is organic, naturally dyed, and super squishy soft.The purple is my attempt to expand my wardrobe colors. It is the perfect accessory for the snow and cold weather we are experiencing.

The second project was just a quick knit to escape from the never ending baby sweater that I've been working on for Frankie. Alan got a new jacket for Christmas so I thought I would knit him a new hat. The Hive Hat looks fun, is quick, and I had yarn that would work in my stash. Plus, who doesn't love a free pattern! I love, love, love this hat and I plan on making one for myself and one for anyone who wants one!

Off the needles...

This project was so quick it was barely on the needles! This hat, Tuft Love, took less than 3 hours. I used 1 skein each of Shibui Knits Baby Alpaca Dk and Shibui Knits Baby Alpaca Dk in Blush. I love it and the best part is the huge pom! And doesn't it look like  recent item in the Anthropologie catalog?!

Zucchini Brownies

Ok, I think of myself as a baker. Not just a home baker, I went to school for it. I love to bake. Sweet and savory. Anything. I'll try anything.

There is always a but... right? ;)

I don't make brownies. I sometimes eat them but generally only when given to me. I don't know why but brownies are not my thing. I don't like making them. Maybe it is that I think of them as having a split personality... I'm a cake... No, I'm a cookie... No, I'm both. Whatever.

This summer, Shirley, (my dearest SIL, we both got lucky and married into the Morris clan) brought over a pan of zucchini brownies that she made from our CSA's recipe sheet that they hand out to us every week. I was grateful to have a dessert provided for one of our informal meals. But I approached it with my normal brownie reaction... oh a brownie. Eh. Ok, I'll eat it.

Oh my word was I happy that I did. So good! So good. Seriously. SOOOO GOOOOD!

Not kidding.

Good.

Ok, so I think maybe it was a fluke or something. Shirley told me the adjustments she made and I figured with the overload of zucchini I had better try making the brownies. Yeah, this was during season so of course I post this recipe when it is no longer season and SUPER helpful.

Don't worry, you be overwhelmed with zucchini next year and then think 'Misty mentioned a brownie recipe that was PHENOMENAL and I have to try it.'

I only made one addition to Shirley's, she had it spot on. Here is the recipe:

ZUCCHINI BROWNIES

Serves: just me or it works out to 12 medium pieces ;)
Prep Time: less than 10 minutes 
Cook Time: 35-45 minutes

Ingredients

1 cup whole wheat flour 1 cup all purpose flour 2 tablespoon cocoa powder 1 teaspoon baking soda ½ teaspoon salt ½ cup of butter 1½ cup of sugar

2 tablespoon of sugar 2 eggs 1 teaspoon vanilla extract 1 tablespoon of cinnamon (my addition) 2½ cups shredded zucchini, I used a whole medium one 1 cup chocolate chips

Directions:

1.	Pre-heat an oven to 350 degrees. Spray or grease a 13X9 pan.
2.	Mix the flours, cocoa powder, baking soda, salt, and cinnamon together in a bowl.
3.	Cream the butter and the 1½ cups of sugar in a mixer.
4.	Add the eggs in (one at a time) and then add the vanilla.
5.	Add in the flour mixture just until blended. Then add the shredded zucchini.
6.	Pour into the prepared pan, sprinkle with the remaining 2 tablespoons of sugar and chocolate chips.
7.	Bake 35-45 minutes or until set in the middle.
8.	Eat these. Seriously now. Yum. Good.

Warm you up inside...

I have had the good fortune of being able to bake a lot lately (thanks Ken and Paula). Alan's Grandmother Roma is turning 90 on Sunday so I get to make cakes, lots of cakes! Pictures after the party. ;)

With the temperature taking a slight dip (slight), I thought I'd finally post a good soup recipe. The soup is a really easy one, tastes good too. I always think it warms up my insides and seems comforting. Crusty bread is a nice companion to this soup.


KALE AND SAUSAGE SOUP

Serves 4 as a meal, 6 as a starter

Ingredients:

A couple bunches of kale, cleaned, torn into bits 10-12 small red potatoes, sliced thin 1 pound of Italian Sausage 1/2 teaspoon red pepper flakes

8 cups of liquid (usually 4 cups chicken broth and some milk, cream, and/or half-and-half to make up the rest) Tablespoon (or two) fresh or dried oregano Salt and ground black pepper to taste

Directions:

1.	In your soup pot, boil the sliced potatoes until just fork tender. Drain and set aside.
2.	In the same pot, cook the sausage. I haven't had much fat in my pan but if you do have fat, soak it up with a paper towel or drain it off.
3.	Add the red pepper flakes, oregano and the liquid. Simmer all this for about 20 minutes. Adjust the salt and pepper as needed.
4.	Add the sliced potatoes and kale. Simmer an additional 10-15 minutes, then serve.