The second pair of Turkish Bed Socks are off the needles and onto my feet! The weather has been surprisingly lovely for the past few days, though, so I suspect that not too many wool-sock wearing days are left this spring. Not that that's a problem. ;-)
Notes:
Great pattern! It's a bit fiddly, but they're quick to knit, and the resulting socks coordinate quite nicely with my Dansko clogs. I was disappointed that the yarn pooled so dramatically, but they're still cozy.
Knitter and blogger extraordinaire
Kristi recently published
Masala, a gorgeous slipper pattern that looks to have a somewhat similar shape (I think -- this is just judging from the photos, as I haven't purchased the pattern yet). Masala has the most eye-catching colorwork pattern, and she has knit them up in beautiful color combinations that really POP! Most definitely going to the top of my to-knit list once I've finished up a few more WIPs.
A certain someone always insists on helping me change sheets or make the bed. Oh cats! I'm still loving my crocheted blanket, btw, and am just dying to start a new crochet project. Must. finish. WIPs. first.
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I'm taking a night class on Tuesdays and Thursdays for the next few weeks, so I'm adjusting my cooking habits -- easy larger batches that result in tasty leftovers. After looking at a few lasagne recipes and deeming them either too much work or too heavy, I dreamed up my own quick spinach lasagne recipe last night, and it turned out fantastic.
Spinach Lasagne
12 oven-ready (no-bake) lasagne noodles
24 oz (2.5 C.) Barilla Italian Baking Sauce
8 oz. mozzarella cheese, shredded
2/3 C. Parmesan cheese, shredded ~ divided
15 oz. whole-milk ricotta cheese
dash nutmeg
1 clove garlic, pressed, or 1/2 tsp. garlic salt
freshly ground pepper
1 egg
2 T. fresh parsley, chopped, or 1 tsp. dried parsley
3 oz. baby spinach leaves (or more!)
1. Preheat oven to 375 degrees F. Lightly spray a 13x9 baking dish with cooking spray (or lightly coat with olive oil).
2. In a medium bowl, mix 1/3 C. Parmesan, ricotta, nutmeg, freshly ground pepper, garlic, and egg. Mix in parsley and spinach.
3. Spread 1/2 C. sauce on bottom of baking dish. Top with 4 lasagne noodles; top with half of the ricotta/spinach mixture, another 1/2 C. sauce, and 3/4 C. mozzarella. Repeat layers one more time. Do another layer of 4 noodles. Pour remaining sauce over lasagne; sprinkle with the rest of the mozzarella and 1/3 C. Parmesan cheese. Cover with foil; bake 45 minutes. Remove from oven, and let it stand for 10 min. before cutting into it and serving.
Serves 6
