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Just a couple months left and I have SO much I want to make make make for the baby.

I specifically bought fabric to make some of these, enough for at least three pairs.

In my quest to decided which carrier I wanted (Ergo… bEco…?) I stumbled on this pattern.  A little ambitious for the next 8 weeks, but I see some sewing time in my future post baby (and won’t really need this kind of carrier for a while since we’ll be living in a knit wrap for quite some time).

And then of course the sweaters.  I already knit one Baby Yoda, raglan style (I worked it out myself, after I successfully knit another, I’ll post directions with the original designers permission).  The Man wants an authentic gray one so we’re probably going to get some of this and I’ll knit another.  Darn, I just realized they’re out until the first of the year.  Hmmm.  But then I also feel like I have another sweater in me, a brown wool one.  I haven’t come across just the right pattern yet even though I’ve spent days on Ravelry looking.  I may have to wing it.

Oh, and for the midwives gifts, I found THE perfect idea – scale slings!

absence

work untouched : eating to kill the heartburn : falling asleep in this big bed alone : glad he’ll be home tomorrow

eat cake

When I read this post, I knew I wanted to eat this.  But, since I can’t eat gluten, it would mean a bit of experimentation.  I was up for the challenge.  I mean, it’s cake, with pumpkin, and there was talk of cream cheese frosting.  Not that I eat dairy either, but like I said, up for a challenge.

I’m happy to report it was, mostly, a success.  The cake was absolutely awesome, the ‘frosting’ needs a little help.

The inspiration recipe is actually located here.  My recipe is here:

Pumpkin Cake

gluten-free, dairy-free, soy-free, corn-free, nut-free

2 eggs

3/4 cup sugar

1/2 cup sunflower oil

1 cup plus 2 Tbsp of flour mix (scroll down)

1/2 can pumpkin (just shy of a cup)

1.5 tsp cinnamon

.25 tsp ground cloves

Pre-heat oven to 350 degrees.
Beat eggs, sugar, oil and pumpkin until smooth.
Stir in flour mix and spices.
Pour into 6×9 glass baking pan lined with parchment.
Bake for 60 minutes or until slightly browned and toothpick/knife comes out clean.
Cool before frosting.

Note: my recipe is halved because I wanted to make sure it would work before I took the plunge for a full batch.  You’ll also note I did not include the ginger called for in the original recipe because I didn’t have any.  It still came out very very yummy.

So… the ‘frosting’.  I tried.  I was out of palm shortening which is what I usually use to make frosting (in lieu of butter… mmm… butter).  So I tried coconut oil.  Don’t do this.

I got the ‘cream cheese’ aspect by using cashew sour cream, which we had leftover from burritos earlier in the week.  Like I said, this didn’t turn out how I hoped.  Next time, palm shortening.  It was still a very nice accompaniment to the cake.

Frosting Glaze

gluten-free, dairy-free, soy-free, corn-free, vegan

1/4 cup (about 2 oz) vegan cashew sour cream

1.5 cups confectioners sugar (Whole Foods brand is made without cornstarch!)

2.5 Tbsp coconut oil (I would have used palm shortening, but I was out, don’t do this, seriously, go buy palm shortening or use softened butter if you can)

1/2 tsp vanilla

1 Tbsp orange juice

Blend well and if you used coconut oil, you’ll have lumps to pick out.  Hey, you were warned. This makes enough to cover the above amount of cake.  If you double (aka. make the full recipe) you’ll need to make double the frosting/glaze as well.

This tastes remarkably cream cheesy.  Yum.  Yumyumyum.  But it is definitely more of a thick glaze.  When I master actually frosting, I’ll post the recipe.  (For what it’s worth, I really think it will work with palm shortening. Let me know if you give it a go.)

another hat

I started out with three skeins of this…

yuck… but I could see it had potential… and it was on clearance.

A pair of scissors and about a half hour led to this…

and the makings of this…

striped

Finished.  Size 8 needles, 75 stitches, an inch of 2×2 rib, random stripes, decreases and done.  Hope it’ll fit him; guess we’ll find out at Christmas (hey, I’m holding out, handmade gifts are not a dime a dozen).

Like my ‘sock bite’ zipper around my ankle?  Ah, a titch of pregnancy swelling… love it!  Perhaps I could quit my day job and become a foot model for knit wear, you think?

knit at night

The Man and I have the honor of carpooling to work about half the time.  Which means I get out of driving (whoot) and if there’s enough light (or enough garter stitch) I get about a half hour of knitting time (whoot whoot).  I took this picture when we stopped for gas right before getting on the highway.  I fooled myself into thinking it was lighter than it was.  But I still knit most of the way home because hey, it’s knitting in the round.  I mentioned my dismay at the light stealing my precious knitting-in-the-car time on Facebook and folks suggested a head lamp.  I think I’ll look into that.

hibachi

Lovely lunch with lovely families. The kids were both scared and enthralled at the same time. Mine had sushi, of course, but enjoyed it nonetheless.