The weather is reminding me it’s really time to finish planting the fall bulbs! We had a wind advisory yesterday and it was quite gusty. Piglet would certainly have blown away entirely.
While it huffed and puffed outdoors I baked pumpkin apple bread. Cara asked me about making pumpkin pie from fresh pie pumpkin earlier this week. It had taken me a few years to convince Jason that it would be good so last year was the first time we’d done so and I forgot to save the recipe. While I searched for a suitable reference for her I ran across some interesting things that suggested an apple pumpkin combo and I ended up making apple pumpkin bread. Yes Cara, it’s all your fault, yum!
Apple Pumpkin Bread
3/4 cup softened butter
2 1/4 cups sugar
4 large eggs
2 cups mashed pumpkin (or 1 can pumpkin – the kind without the spices)
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/4 teaspoon allspice
apple cider as needed to thin the batter
2 cups peeled and chopped apples
Preheat the oven to 350 F.
In the bowl of a mixer, cream together butter and sugar. Beat in the eggs one at a time until thoroughly incorporated. Add pumpkin and beat well. Whisk together dry ingredients in a separate bowl and add to wet ingredients a little at a time until they are just incorporated. If needed add a little cider to thin the batter enough to fold in the apples. Transfer batter into two loaf pans coated with cooking spray. Bake at 350 F for about an hour or until a toothpick inserted in the center comes out clean. Cool 15 minutes in the pan and then transfer to a wire rack to cool completely.
I have to confess, I had a piece warm from the oven and this stuff is wickedly caramelly and delicious while still warm. It’s a wonder there was any left to photograph. Jason seemed to like it after it cooled as well, he had two pieces for dessert last night.
While Daniel studiously applied himself to his homework (yes, he really IS doing it this year, I’m pleasantly shocked!) I finished up these beauties. I did make one mistake- on the first one I left off the last purl row in the pattern repeat because I thought it would be prettier that way. It *is* nicer that way but then, of course, I forgot about that on the second sock. Tsk tsk. It’s duly noted on my copy of the pattern now so next time I’ll be all set. I will do this pattern again with the lovely yarn Diane brought me so now I’ll ahve a spring pair and a fall pair. All I’ve got to do is find some Opal in summer and winter colors and I’ll be all set. There was a knot in the ball between the first and second sock so I couldn’t make them match. It would have helped if I’d realized the yarn was in the opposite orientation on the second half of the ball. That’s okay, I love them just the way they are.
Opal Petticoat on size #0 DPNs (that’s 2.0 mm, yes, tiny WEE little needles that are very bendy)
Pattern is Lacy Scallop by Sockbug
I made several small changes to the pattern.
I knit these on DPN’s because I haven’t got circs for socks. I tried magic loop method and don’t like it but I haven’t yet tried two circs. Maybe someday. For now I’m quite happy using DPNs.
On the final repeat before the cuff, I p2tog in the center of what will be the heel stitches so that I have 32 heel stitches instead of 33.
To knit the heel flap I did this:
row 1: *S1, K1* repeat to end
row 2: S1, purl across
row 3: S1, *S1, K1* to within one stitch of the end, K1
row 4: S1, purl across
For row 12 of the last pattern repeat on the foot preceeding the toe I did a knit row instead of a purl row.
For the toe, I knit as directed until 32 stitches remained and then decreased every row until 16 stitches remained and finally grafted closed.