Dan's art teacher has been admiring his fingerless gloves for awhile now. They've been bargaining back and forth until a few weeks ago Daniel came and asked how long would it take to knit a pair and would I do some for Ms. G. He said she wanted black but he insisted they be a different color from his but exactly like them in every other way since his fit her perfectly. I've pulled out a skein of purple Wildfoote from the stash and I'm writing up the pattern for these since it seems they'll be often in demand.  Ms. G. certainly deserves a pair of fingerless gloves, she has Daniel in several of her art classes and seems to have really encouraged him.

My gums are gradually healing but still a bit sore so it's been mostly baked potatoes, soup and soft pasta around here. I did break out and eat some actual meat this week- steak from the CSA was delicious!

Pasta with butternut squash and mushrooms

1 medium sweet onion, finely chopped
1 cup diced mushrooms
2 tablespoons butter
1 tablespoon olive oil
1 pound butternut squash cut into small dice
1 pound mini bow tie pasta
4 cups chicken broth
1 cup cream
1 bunch sage, chopped fine
zest and juice of a lemon

Cook the onions and mushrooms in a Dutch oven with olive oil and butter over medium heat until onions are softened, about 10 minutes. Add pasta, squash,  and chicken broth, season with salt and pepper and cook over medium heat 20 minutes, stirring several times. Meanwhile, simmer the cream with the sage over low heat until reduced by half. When the pasta has absorbed all the chicken broth, stir the cream, lemon juice and zest into the pasta, cover and let stand about ten minutes before serving.