We're going to have a very mild winter this year...the average temperature for New York is expected to be 40 degrees...all winter! Not so frosty, and probably not much snow at all. Heck, the temperature was in the 60s this weekend, hardly what I would call December weather. So there you have it. But that doesn't mean that I won't need some nice knitted goodness to keep me warm. After all, 'tis the season, and 40 degrees is plenty cold.
I've started on Backyard Leaves, a scarf that I've been coveting for, oh, about a year. I chose a darker olive green instead of the bright apple green suggested, but I've got to say, a piece of me is regretting that decision. The color of the original scarf is so bright and spring-y. Just like me! (erm, right). But I figured a darker green was a little more formal, and something I'd be able to wear with the ubiquitous NYC black suit year-round.
This is my first time trying lace knitting, and I'm really enjoying it. I like how every row is different; it keeps the knitting process infinitely more interesting than row upon row of stockinette. But, heh, the coin has two sides. Because the pattern changes from row to row, I've found that I really have to think about what I'm doing, or else m-i-s-t-a-k-e-s happen. There, I said it. The "m" word. And they've been happening waaaay to frequently with this scarf. I've had to rip back more times than I can count. It seemed like a good idea at the time to watch cartoons and work on the scarf at the same time, but, apparently, that's a little too much for my brain to handle.
I'm spending the holidays with my family in California, so I kind of had my ticket to a lazy holiday season...not so much baking or decorating going on here. But I did make a tasty little something that I'd like to share, a little recipe for Sugar-Frosted Cranberries. These are absolutely delicious, and beautiful, to boot. Sweet and crunchy on the outside, the juice from the poached whole berries just burst in your mouth, filling it with cranberry goodness.
Sugar-Frosted Cranberries (makes 2 cups) adapted from Cooking Light
- 2 cups water
- 2 cups granulated sugar
- 2 cups fresh cranberries
- approximately 1/2 cup of superfine granulated sugar
- Combine 2 cups of granulated sugar with 2 cups of water in a medium saucepan over low heat. Bring to a simmer, and remove from heat. Make sure the mixture does not boil---if it's too hot, the cranberries will burst. Stir the cranberries into the syrup, and pour the mixture into a bowl. Cover and refrigerate overnight.
- Transfer the cranberries into a colander to drain. Place the superfine sugar on a baking sheet. Use a slotted spoon to transfer a few cranberries at a time to the sheet, lightly roll them around to coat with sugar. Place coated cranberries in a single layer on a baking sheet. Allow the cranberries to dry at room temperature (this takes about an hour).