summertime

Steamy, sticky days here in Chicago after a cool and rainy start to the summer. Playground trips, fort-building, running through the sprinkler, swimming, picnicking, flying kites. Summer is much more fun with a busy toddler, though exhausting.

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pattern: yoked cardigan, by hannah fettig

yarn: mountain colors 4/8's wool, winter sky, 1 skein

needles: US 7 bamboo circs for the body, US 8 for the sleeves

size: 2 years

my ravelry project page

notes:
I'm not sure that this cardi is really a size 2T! Seems a little small. Easy pattern, fun to knit, and I love the yarn. Smooth and springy, lovely dark shades of blue and purple, plus it had been marinating in the stash forever. Next time I'd try smaller needles when picking up stitches for the button band.

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my favorite easy-peasy summer sandwich

French bread or ciabatta rolls topped with roasted red peppers, fresh mozzarella, a drizzle of olive oil, and a healthy sprinkle of garlic salt, broiled or baked in a 400-degree oven for 8 min. or so, then topped with fresh basil from the garden

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reclaimed prairie at Winnemac Park

yarn along: elsie

Joining Ginny with this week's Yarn Along:

Knitting another Elsie cardigan and reading Fika: The Art of the Swedish Coffee Break, by Anna Brones and Johanna Kindvall -- an absolutely charming cookbook + collection of musings on Swedish coffee break culture.

I've also been tinkering around with a recipe for a raspberry rhubarb tart. Strawberry rhubarb has been done many a time! I think this version's a winner:

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Raspberry Rhubarb Tart

Fruit Filling:

2-2 1/4 C. rhubarb, chopped (1/2-inch pieces)

1 1/4 C. raspberries

3/4 C. sugar

3 T. flour

3/4 tsp. freshly squeezed lemon juice

1/2 T. butter, cut into small pieces

Tart Dough:

1 1/2 C. flour
4 oz. (1 stick) butter, cold, cut into cubes
1/2 tsp. salt
1 large egg
2-3 T. cold water

Preheat oven to 350 degrees.

Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture. You can also make this in the food processor, using the “pulse” feature, being careful not to over-process.

Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the egg mixture, stirring until the dough holds together. If it’s not coming together easily, add an extra tablespoon of ice water.

Gather the dough into a ball and roll the dough on a lightly floured surface, adding extra flour only as necessary to keep the dough from sticking.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. “Dock” the bottom of the pastry firmly with your fingertips a few times, pressing in to make indentations.

Chill the tart dough in the refrigerator while you prepare the fruit filling.

Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently. Spoon into prepared tart dish, and dot with butter.

Bake until the pastry is golden brown and the fruit filling is bubbling in the center (35-45 min.). Cool on a wire rack before serving.

one

How quickly a year passes... Erik turned one, and we celebrated Peter Rabbit-style. How I love this sweet, funny boy of ours.

Carrot cake, which Erik loved. He didn't know what to do at first, but then just about polished off his whole cupcake (though a good number of crumbs bedecked his high chair afterward).

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Wee bunny-shaped chocolate sugar cookies with just their fluffy white tails frosted.

I made a traditional Swedish kladdkaka -- a cross between chocolate cake and brownies. I used a nonstick kladdkaka pan with raised fluted edges, but any nonstick 9-inch cake pan would do. No need to break out the mixer for this recipe! It's easy to mix by hand.

Kladdkaka 
Swedish Chocolate Sticky Cake

1/2 C. butter

1 1/3 C. sugar

1 tsp. vanilla extract (or 1 T. vanilla sugar)

1/8 tsp. salt

1/4 C. high quality natural cocoa powder (I like Penzeys natural high fat cocoa powder)

2 eggs

1/2 C. flour

- Preheat oven to 350 degrees. Lightly grease a 9” cake pan.

- Soften butter and add sugar, vanilla extract/sugar, salt, and cocoa powder. Mix well by hand.

- Stir in the eggs until the mixture is smooth. Add flour, stir until combined.

- Pour the mixture into the prepared pan and bake on the lower rack of the oven for 25-30 minutes. Don’t overbake -- a tester will still have sticky crumbs.

- Allow cake to cool for 15-20 minutes. Then hold a plate over the pan, invert the pan, and release the cake.

- Optional: Serve dusted with powdered sugar, or with ice cream or whipped cream.

Serves 6.

autumn already?

These early autumn days are flying by. Cool, crisp mornings, pumpkin spice lattes, lots of baby hugs and kisses, swinging at the park, even a jaunt to the Wisconsin Sheep and Wool Festival.

I met up with Rue at Wisconsin Sheep and Wool and had a lovely time. My purchasing was rather restrained, which is just fine since our flat is already full to the rafters with wool. Some Briar Rose merino wool for a sweater for Erik, a beautiful skein of Sun Valley laceweight just because, and whimsical buttons by Jennie the Potter. I also ran into the lovely Caffeine Girl at the Briar Rose booth. So nice to meet her in person at last!

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Some bad to go with the good -- making three trips to Minnesota in four weeks to help with some family health problems was exhausting, but all seems to be well now, and we're thankful for modern medicine.

I knit Erik a hat while sitting at airports and waiting in hospitals.

pattern: barley, by tin can knits

yarn: orange flower sw merino worsted, about half a skein

needles: US 5 and 7 16" circs and DPNs

size: child

notes:

Erik has a large head, so I went with the child size rather than the toddler size. That was overkill! This won’t fit him for another year or two.

Well-written pattern, lovely yarn. I will definitely use both again. I learned about tin can knits' free, truly easy "Simple Collection" of patterns with tutorials for new knitters from the Double Knit podcast, which I've been enjoying during my lunch break.

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A child-sized hat doesn't take too long, so I knit a shawlette while I was waiting, too.

pattern: mirabelle texture sampler shawl, by Zehava Jacobs

yarn: madelinetosh tosh sock, turquoise, 1 skein

needles: Clover US 7 bamboo circs

notes:
The yarn was extremely disappointing -- many, many knots. Weaving in lots of ends in a lacy shawl is a pain. Tosh light more to my taste than Tosh sock anyway.

I ran out of yarn partway through section 9. I bound off purlwise on row 7, doing a p2 tog, slip stitch back to the left needle bind-off.

I love the texture in this shawl, but the dark yarn was too murky to show off the stitches. I also hate doing the butterfly stitch. It ends up too taut for me, and in one case I missed purling the slipped stitches together and had to go back and make a creative fix.

As noted by others, there are some typos in the pattern, but it is not too bad. I would knit this again, using a lighter colored yarn with more yardage, and I might substitute a different stitch pattern for the butterfly stitch section. 

I learned something from this experience -- I tend to knit with yarn that's already wound. There were many skeins of yarn in my stash that would have worked better in terms of color and yardage, but I was in too much of a hurry to wind them.

I finished another shawlette, too, but will save the details for another post.

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Pasta with Roasted Eggplant and Mozzarella

Serves 6

1 lb. eggplant, diced
1-2 large red bell peppers, diced
4-6 medium-large tomatoes, diced
1 medium onion, diced
5 garlic cloves, pressed or chopped
1/4 to 1/2 tsp. crushed red pepper
1 tsp. dried basil
1 tsp. dried oregano
3 T. olive oil, divided
1 lb. conchiglie (medium shells), rigatoni, or penne
1/2 lb. spicy Italian sausage (pork or chicken, loose/removed from casing)
8 oz. fresh mozzarella cheese, diced
1/2 C. Parmesan, shredded
salt to taste
freshly ground black pepper

Preheat the oven to 425 degrees for the veggies. Bring a large pot of salted water to a boil for the pasta.

In a large bowl, combine the eggplant, peppers, tomatoes, onion, garlic, basil, oregano, crushed red pepper, and 2 T. of olive oil. Toss to coat the veggies thoroughly. Spread the veggies on a baking sheet or shallow pan -- it's best if they are in a single layer, so you may want to use two pans. Bake for 25-30 minutes, or until the peppers are tender. Toss with a spatula a couple of times during baking.

Once the water starts boiling, drop the pasta in and cook until al dente.

Brown the Italian sausage, breaking it up as it cooks, and drain.

Drain pasta thoroughly in a colander and place in a large bowl. Add the veggies to the pasta along with the remaining T. of oil. Add the sausage, mozzarella, Parmesan, salt, and pepper, and toss.

NB: A good vegetarian option would be to substitute oil-cured black olives for the Italian sausage.

savoring these summer days

walks at Winnemac Park, where reclamation of the natural prairie is underway:

 

splashes in the backyard:

 

crafting -- a sweet knit baby doll for Erik's friend's first birthday:

pattern: knit baby doll pattern set, by Amy Gaines

yarn: knit picks comfy worsted, in honeydew, peony, ivory, and creme brulee

needles: US 4 Brittany straights
my Ravelry project page

notes:

This knit baby doll was fun and fairly quick to knit! I followed the directions (aside from making the body a couple rows longer) and knit it flat. I saw some versions knit in the round on Ravelry, but I think the seams give it a little more structure. The finishing work was a little fiddly, but it really wasn't too bad. Embroidering the face was the hardest part. I'd definitely make this pattern again -- I found it much less painful than many other knit toy patterns. Perhaps because I wasn't monkeying around with DPNs?

The yarn was leftover from some crochet projects, including yet another diagonal box-stitch baby afghan that I recently finished!

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summer eats:

crockpot North Carolina pulled pork

smitten kitchen's zucchini bread (recommended by Tinks and Frogs Rue)

easiest fridge dill pickles (also from smitten kitchen)

spicy squash refrigerator pickles

summertime is crochet time

another cozy blanket for a wee one, this time for my dear friend's little boy

yet another crochet blankie in the works

I'm loving the Capresso FrothPro Erik (i.e., Paul) gave me for Mother's Day. It works beautifully, and I've been enjoying cappuccinos out on the front porch lately. 

Other things making me happy these days...

 puttering around in the garden

Anathem by Neal Stephenon on audiobook (absolutely engrossing)

Family Tree, an HBO series by Christopher Guest starring Chris O'Dowd (so funny!)

Doubleknit podcast (Erin and Jessica talk knitting, books, movies... you know, all the important things)

jam tarts, best eaten outdoors

this little guy (now crawling up a storm!):

the bounty of local veggies from our neighborhood farmers' market:

baked summer squash

chocolate chip zucchini bread

brie, pesto, and sweet pepper grilled cheese sandwiches

one pan baked salmon and veggies

Yes, that is the cat sitting on the dining room table, because that is how we roll, folks. 

totally autumn

Phew, last week was rough... my poor Jeep broke down on Lake Shore Drive and is still in the shop getting its transfer case rebuilt, autumn quarter's about to start, and there's still a lot of packing to do before we move on Saturday. Time to focus on the positive things, like this little baby sweater I finished:

pattern: Camilla Babe, by Carrie Bostick Hoge

size: 3 months

needles: US 6 Clover bamboo circs and US 7 DPNs

yarn: Quince and Co. Lark, pomegranate, ~2.3 skeins (300 yds.)

my Ravelry project page

notes:

Very fun to knit! I just love the pattern, and I'll definitely revisit it. The yarn is soft and springy, with a deeply saturated color. I used a little more yarn than the pattern specified, but my gauge was also a bit loose. I knit the 3-month size, but the final (blocked) measurements are more like the 6-month.

The yarn fluffed up a bit during the blocking process. Be forewarned that this isn't a smooth, silky merino -- it's lofty and wonderful, but not buttery soft. I'm curious how well it will hold up (I'm guessing quite well), as I'd love to knit a cardigan for myself using Lark.

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Other good things...

- Coastal Knits is available for pre-order! Such pretty patterns. Can't wait for this to arrive in my mailbox!

- Brooklyn Tweed's fall 2011 patterns are out! I absolutely love Tinder -- it looks so cozy.

- Loopy Yarns had a 6th anniversary party last Sunday, and I picked up some very intriguing Imperial Stock Ranch 2-ply pencil roving in a beautiful shade called wild iris.

It's very soft and lofty, and it will be interesting to knit, as it's unspun. This yarn is earmarked for the Pembroke Wrap from the latest issue of Interweave Knits.

- I concocted a new ice cream recipe in honor of the lovely autumn days:

pumpkin spice ice cream

4 oz. cream cheese, softened
3/4 C. pumpkin butter
1.25 C. half and half
1/2 tsp. vanilla
1/4 tsp. salt

1/2 tsp. pumpkin pie spice, or to taste (optional)

Blend all ingredients in a blender until smooth. Freeze mixture in ice cream maker (I use a basic Cuisinart ice cream maker and run it for 18-20 min.). Transfer to an airtight container and put in the freezer to harden, at least 3 hours (even longer is better).

P.S. Sorry to be so slow at replying to comments lately... it has been a little hectic around here. 

almost autumn

There's a nip in the air and a spring in my step -- forsooth, autumn's just around the corner here in the upper midwest. We've been happily munching away on apples and pears from last Saturday's green city market.

I've been knitting away at f.pea's mossy jacket pattern. I'm using the specified yarn, Classic Elite Beatrice, now discontinued. This is a machine washable, heavy worsted weight merino wool with a neat construction -- 3 plies very lightly twisted together, which means that it's very easy to separate the plies (esp. with my pointy Knit Picks Harmony needles).

What's neat is that the 3 plies are different colors -- 1 tan, 1 beige, and 1 variegated. The yarn knits up into a very pleasant variegated, marled fabric -- not garish or awful like so many other commercial yarns. Each of these three plies seems to be a plied light fingering weight. Great stuff! Too bad it's no longer on the market.

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In August I instituted a no-new-yarn policy as we prepare to move, but this has already been bent a bit, as Quince and Co. restocked Lark in pomegranate. Not only did I order one more skein to finish Camilla Babe, but also a color book.

I'm contemplating colors for an Aidez cardigan using Quince's lofty aran-weight Osprey yarn. Frost?  Peacock? Delft? So pretty!

Two small projects are blocking on my dining room table as I type, so I'll be back soon with FO posts.

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in the kitchen

-- I really want to make pumpkin ice cream -- I just saw this recipe, but it's definitely more complicated than I'd like. Any recipe suggestions?  Otherwise I'll probably experiment (I'm thinking pumpkin butter + a slightly less cream-cheesy version of my cream cheese ice cream recipe).

-- Sour cream brown sugar ice cream was on the menu for a get-together last weekend! It was awfully yummy. I swirled fig butter through half of the batch, and that was especially tasty.

  Sour Cream Brown Sugar Ice Cream

2 C. sour cream
1.5 C. half-and-half
1 C. brown sugar, firmly packed (preferably dark brown)
.5 tsp. salt
1 tsp. vanilla extract
1 T. bourbon
fig butter (optional)

Place all ingredients in a blender and blend until completely smooth. Pour into your ice cream maker and churn according to the manufacturer's directions (about 20 min.).

Optional: Pour half the ice cream into a freezer-safe container. Dot a few blobs of fig butter over the top; swirl with a knife. Add the rest of the ice cream. Add a bit more fig butter if desired.

Put in the freezer and allow to harden for at least 3 hours.

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A copy of Moosewood Restaurant New Classics has been sitting in my kitchen bookcase for a few months, sadly unopened and untested. I pulled it out to peruse at lunch today, and the recipes look fantastic! I'm getting very excited about veggies again. 25 tape flags now mark recipes that were calling my name. I'll keep you posted as to the successes.

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Jane Austen fans, the Los Angeles Review of Books features an interesting review article on two new books about Jane Austen.  

the nerdiness abounds

So, The Fellowship of the Ring to the accompaniment of the CSO while picnicking at Ravinia on a beautiful night was pretty much awesome.

What made it even more awesome?

Lembas to sustain you on your journey. Recipe and mallorn leaf pattern here. Apparently the elves were actually big fans of lemon-flavored scones! The leaves are cut out of felt rather than foam, simply because there was already a plentiful cache of green felt in my craft supplies (why, I don't know, but I was happy to go with it). Sadly, we were forced to drink Crispin cider and Half Acre beer (brewed 1/2 mile from my house) in lieu of miruvor.

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I threw caloric considerations out the window and made that easy beer mac and cheese recipe on Saturday! I wasn't up for another trip to the market, so there was some improvising (i.e., cleaning out the cheese drawer and skipping the basil leaves). I used cheddar, gruyere, a wee bit of Parmesan, and  Cotswold Double Gloucester (which just happens to make the best grilled cheese sandwiches ever). The bites with the Double Gloucester were AMAZING! Next time I'd zing up the recipe with a little bit of onion, cayenne pepper, and ground mustard.

ETA: I've found Cotswold Double Gloucester at Trader Joe's and Whole Foods. I'm guessing that a good specialty cheese/wine shop might carry it, too.

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Another baby gift has not only been finished, but also given to its intended recipient!  The new mom's a knitter, so I didn't want to post here until it was safely in her hands.

pattern: Baby Kina, by Muriela

yarn: Debbie Bliss Baby Cashmerino, 1.75 skeins

needles: Clover US 4 bamboo circs

size: 6 months

my Ravelry project page

notes:

Fantastic little pattern! Very easy to knit, and not fiddly at all. I love the gathering at the yoke. The yarn is wonderful to knit, and I'm sad that my Baby Cashmerino stash is pretty much depleted now (although I suppose that's a good thing, as there's plenty more yarn marinating in the craft room).

I wonder a bit about the buttonhole placement. They seem a bit off center -- I might move them closer to the edge of the button band next time. I'll definitely knit this pattern again! There's even a version for grown-ups.

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linkety ~ projects I'd like to start right away but know I oughtn't

- free pattern for a colorful bull's eye crochet blanket at Tangled

- tutorial for making a very cute cable knit pillow cover at Craftastical

chevre heaven

After a very hectic and stressful week, I was delighted to spend some quality time in the kitchen yesterday. Not only did I make my first French tomato tart of the season (always delightful), but I also gave the ice cream maker a workout.

The flavor profiles in Jeni's Splendid Ice Creams at Home are so inspiring and creative! I am less enchanted, however, by the number of steps in the recipes. What's a cook to do? Inspired by Jeni's recipe for goat cheese ice cream, I "unvented" my own version, using the fail-safe "technique" from my cream cheese ice cream recipe. I paired it with a baked rhubarb compote, again inspired by a Jeni's recipe, but jazzed up with some citrus and ginger.

chevre ice cream

7 oz. fresh chevre (goat's cheese), softened
2 C. half and half
1/4 tsp. salt
2/3 C. sugar
1/4 C. tapioca syrup or light corn syrup
2 tsp. lemon juice
1/2 tsp. vanilla extract

Blend all ingredients in a blender until smooth. Freeze mixture in ice cream maker (I use a basic Cuisinart ice cream maker) for abut 18-20 min. Transfer to an airtight container and put in the freezer to harden (at least 2 hours). Let ice cream soften for 5 min. before serving.

NB: Pop the airtight container you're going to use to store the finished product into the freezer before you start working on the ice cream. That way it will be nice and cold when the ice cream maker is done, and the ice cream won't melt when it hits a warm container. Makes for a better, more consistent texture!

baked rhubarb compote

12 oz. (trimmed and sliced) rhubarb
zest and juice of 1/2 lemon
1/3 to 1/2 C. sugar (depending how sweet you like things)
3/4 tsp. fresh ginger, minced

Preheat the oven to 300 degrees F. Combine all ingredients in an 8-inch square Pyrex baking dish, stirring to mix well. Bake for 45-60 min., stirring every once in a while, until the rhubarb begins to fall apart.

NB: You can use frozen chopped rhubarb, too. My local Whole Foods carries Stahlbush Island Farms frozen rhubarb year-round (at an affordable price, to boot), and it works great! Don't bother to thaw the rhubarb first, just up the baking time a bit.

more rhubarb goodness

I made the most of rhubarb season this year. Not only did I make rhubarb compote (recipe here), a fantastic lemon rhubarb buttermilk bundt cake emerged from the kitchen yesterday.

Moist, tart, and delicious. I only wish it had a little more rhubarb! The recipe's originally from the cookbook Rustic Fruit Desserts, but you can also find it here.

The ice cream maker has been getting a workout, too.  I tried Minnesota Locavore's recipe for strawberry rhubarb ice cream. It's yummy, tart, and very fruity! The high fruit-to-dairy ratio means that it tends to get a little icy and hard, so it's best to eat fairly quickly. The recipe makes a fairly big batch.

Jeni Britton Bauer, the genius behind Jeni's Splendid Ice Creams, has a new cookbook out, and it's very charming. It emphasizes daring pairings of flavors, using local, high quality ingredients, and trying some new techniques.  Cream cheese and a little corn syrup seem to be the key to many of the recipes. I have mixed feelings about corn syrup, but I'm willing to give it a try.  I'm also intrigued by this elderflower ice cream recipe, but St. Germain is curiously absent from our liquor cabinet at the moment.

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My aunt kindly handed down my grandmother's china hutch to me last weekend, and it was a treat to move it into position and actually display some of my pottery. The arrangement could still use some tweaking, but I love having something sturdy and well-made that served at family dinners for seventy years.

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Knitting in air-conditioned splendor was a true highlight this past weekend (along with a couple of BBQs, the sidewalk cafe at Tiny Lounge, and a few choice episodes of Arrested Development), especially as the mercury kept rising.

I finally knit myself a star crossed slouchy beret. I love the pattern! I've made a couple of these as gifts, and they were very well received, so I'm thrilled to have my very own. Now I just need to block it.

This time the yarn is Malabrigo Rios in "teal feather" (which I picked up last spring at the grand opening of Windy Knitty, a very cute and well-stocked yarn shop in Andersonville). Full details are forthcoming...

I've also just joined the arms to the body of my Shalder cardigan and am about to embark upon the yoke's lace pattern! The cardigan's suspiciously covered in cat hair...