clog socks, part II

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. ;-)

Pattern: Turkish Bed Socks, by Churchmouse Yarns & Teas

Yarn: Madelinetosh Tosh Sock, "Bearded Iris," 1/2 skein

Needles: US 2.5 (3.0mm) Harmony 6" DPNs

on Ravelry

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