Sunday, October 28, 2007

How did THIS Happen?

Isn't the hat pictured on the left here a wonderful little child-sized hat? For scale, it's pictured next to the baby hat I finished last week.


The only thing is....it was supposed to be an adult-sized hat.

The pattern is the Utopia Hat, and it's a really great pattern. The problem, I guess, is that I followed my normal procedure and went down 2 needle sizes because I'm a loose knitter.

In this case, it didn't work.

I think I have enough yarn to attempt a regular size hat; I'm giving the mini one to a co-worker's daughter.

Yeah...sometimes I'm a really smart knitter.

In other news, I made this caramelized butternut squash recipe, and it was the best thing ever. Yum! I roasted some acorn squash this evening, and I wished it had been more butternut squash.

Also, I just recently found the Magic Loaf Studio at the Vegan Lunchbox. I can't wait to make my own veggie loaf - maybe next week.

Have a great week!

I have a physical therapy appointment on Tuesday. I'm hoping that I can get rid of the pain in my ass. Yes, I have a quite annoying and painful pain in my ass. Sometimes I can't sleep because of it, and it's really starting to get to me.

3 comments:

Beth D said...

Hi CB,

I recently made a tasty butternut squash dish that you should try. It was sweet and savory. This is from Moosewood's Kitchen Garden cookbook and is called squash-apple cheddar gratin. I didn't follow it exactly but it still was great.

Ingredients
2 cups sliced onion
1 tsp thyme
2 T veg oil
2.5 C thinly sliced apples
1 T flour
1.5 C grated cheddar cheese
2 T bread crumbs
3 C cooked lightly mashed winter squash
salt and pepper to taste

Prep.
Saute the onions and thyme in oil until onion is soft and golden. Toss apple slices with flour in a separate bowl. Mix the cheddar cheese with the breadcrumbs. Preheat oven to 350F. Oil a baking dish approx 8x8x3 and layer the ingredients as follows: squash (salted and peppered) sauteed onions, apple slices, more salt and pepper, cheddar-bread crumb mixture on top. Bake covered for 30 minutes, then uncovered for 15 minutes. Apples should be tender and topping bubbly and golden.

YUM! I'm going to make this as one of my sides for Thanksgiving dinner.

Carrie said...

MMMMMM...I think I'll make that this weekend! Yay, butternut squash!

How did you cook the squash for the dish? Roasted? Boiled?

Beth D said...

Baked the squash in a pan in the oven at 400F for 35 minutes. Put a little water in the pan, cut the squash down the length and place the squash (with the seeds removed) "meat" side down in the plan.