Oak Knot

Here’s another hat I finished a while ago. I know I posted it before, but I must have removed the post, so here it is again.

Oak Knot, by Juju Vail and Susan Cropper, originally published in Juju’s Loops, one of my very favorite knitting books.

I love this hat. I made it from Cascade 220. The shade is called Galaxy. I want to make at least one more in a softer yarn, but even this slightly itchy version is the hat I wear most often.

A pile of minutes

Here is my first attempt at Junko Okamoto’s Teru pattern. I finished it some time ago, and I’ve worn it a bunch. It’s massive and cozy, and, I think, beautiful.

It was my first attempt at color work, as well. I think it went alright.

Truly, it’s difficult to overstate the largeness of this garment. It could be a dress. In the cold of winter, it is such a wonderful sweater to own. Highly recommend.

Yet another 3 Min. dress. Perhaps you’re wondering if I intend to turn every bit of fabric I own into one. I wonder that, too. I’ve done, um, six? I think? They’re just the easiest thing to grab and wear.

and everything was sweeter

My older son finished high school! He’s been so busy this summer we just got around to celebrating. A few friends came over one Sunday evening and my son wanted pie, so we had pie. Well, also tarts, because I don’t know how to make that many kinds of pie.

Here’s a photo I snapped at the beginning:

We had:

Cherry pie, with the usual canned filling.

Apple pie from Costco, easy enough

A cherry tart with what is, I guess, a frangipane or at least frangipane-esque filling. I’ve been fiddling with the recipe, and I’m still not completely satisfied, but I love the concept so I have three more changes I want to try. It’s a Martha Stewart one from Long Ago:

Tarte composée, this one was cookie crust filled with pastry cream and topped with sliced strawberries. Again, ancient Martha, from the archives:

The cookie crust recipe makes two tart shells, so I needed to fill the second with something. Therefore,

Lemony tart, which was a cookie crust filled with lemon semolina pudding and topped with lemon curd. The pudding recipe is from Jacques Pépin. I think, as a stand-alone food, it’s possibly the best dessert in the world. It performed nicely in the tart, but, truth be told, I still prefer it on its own. Here’s the recipe for the pudding; it’s very rich, something to keep in mind when you’re serving it:

Blueberry galette, just a butter crust with blueberries, sugar, and a little cornstarch to thicken.

Chocolate pie, done in the lazy way with boxed filling, because that’s how the day went.

I’m glad my son had this idea! It was fun, and I’d do it again.

Also, I finished this small boat recently. It’s one of Ann Wood’s templates; you can see this one and others on her website. I copied the colors of her boat because I thought they were so pretty. For the paper mache, I used some recipes for potatoes and lines of Sappho’s, because potatoes are delicious, and who writes more perfectly about love and longing?