Do yourself a favor and make these. Now.  I promise you’ll be glad you did.

As you are my witness, I’ll never buy a brownie mix again. Enjoy~

Recently I spoke about my apprehension and then conversion to the ever humble and lovely shawl/shawlette. Of course, you still won’t ever see me wearing it the old fashioned way (fantastic for others, just not my cuppa tea) but you will see me with them bunched up around my neck or haphazardly about my shoulders. They’re just so much more interesting a knit than a regular scarf and something special about they way the huge the neck/shoulder area.

Now, the latest addition to the shawlbutnotwornasashawl aresenal:

• The Boneyard Shawl
• Plucky Knitter 6ply Cashmere
• Raveled.

The past week and this next week promise to be a crazy one. Plucky Classics will be shipping out in waves starting tomorrow, Monday, September 28th through Wednesday the 30th and also on Tuesday and Wednesday will be last minute preparations for my trip to Seattle. Wait? What? Didn’t I tell you? Oh, this is exciting….. if you are in the Seattle area on Sunday, October 4th, there will be a Plucky Knitter Trunk Show at Churchmouse Yarns & Teas from 12:00 to 5:00.  The wonderful ladies at Churchmouse and I would love to see you! There will be cashmere as far as the eye can see! And, of course, other fun yarns too. But, you know, we are coming into full-on cashmere season!

Then upon my return I’ll have a little yarn related announcement….. stay tuned.

A couple of weeks ago we went to my sisters for dinner. Knowing you love food/recipes as much as I do,   I’ve been meaning to share some pictures and recipes of a must-make salad and dessert.

My sister, she sets a pretty table.

Pomegranate – so messy but sooooo good.

Herman Heimer (or Herm for short. That was her nickname, growing up. She’ll love me for posting that) she makes over-the-top, fantastic salads. Warm Wilted Winter Salad.

The market was out of escarole and radicchio, but any hearty, leafy lettuce will do (as the dressing is served warm thus rendering a more delicate lettuce very, very wilt-y).

I make the dessert – it’s my thing. Yogurt Lemon Cake. Make it. You’ll be glad you did.

Total lash envy. Is it just me or do little boys always get the most gorgeous eyelashes?

The.Best.Ever. Be sure to add more tabasco.

It’s a shop update tonight….. 8:00 p.m. EST.

Storm The Castle – MCN Fingering

Florin – Merino Superwash

Brute Squad – MCN Fingering

Miracle Max – Single Ply Worsted

• Because, sometimes, you just can knit ‘em all and, Beth made me do it!

• Cowl neck from Gap. I don’t think this could be any more adorable. Can’t you just see it thrown over a long sleeve tee?

• Beth and Bob – Lake Mendota this past Saturday night.

• Playing ball….Bob and Lil’ A

• Even I got in on the action.

Sneak contest…. if you can riddle me this? Who said:

“Giv me a visky, gingerale on the side. And, don’t be stingy baby.”

I’ll take entries until tomorrow evening. Thanks for playing along. And, super big thank you to everyone for making yesterday’s shop update so fun!

Thunderstorms, backyard BBQ’s and Summer  weddings……..  

Balsamic  Mustard Potatoes  (as requested, recipe to follow)

Rustic peach tart with vanilla bean ice cream

More storm clouds

Bride and  Groom (Bob and I met when the groom, his  nephew, was six weeks old. If that doesn’t make a person feel old, well, I don’t know what does).  

My girl.

More cousins.

This recipe is loosely based on the Mustard Roasted Potatoes recipe from the Barefoot Contessa At Home

• 2.5 lbs small red potatoes

• 1 good sized red onion

• 3 Tbsp good olive oil

• 2 Tbsp whole grain mustard (the more brown and grainy the better in my opinion)

• Approx ¼ cup good balsamic

• Kosher salt

• One tsp ground black pepper

Preheat oven to 400 degrees.

Cut the potatoes in half or quarters depending on their size and place on a sheet pan. Slice the onions into half rounds and mix with the potatoes.    In a separate bowl mix the oil, mustard and balsamic then pour over potatoes and onions.    Bake for  45 minutes to an hour until potatoes are soft on the inside and crispy outside. Be sure to toss the potatoes while they are in the oven a few times so they brown evenly. About five minutes before they are finished baking I sprinkled them with fresh grated parmesan or romano cheese.

Enjoy!!!