23 March 2010

Just a quick peek at the new project before I collapse into bed! I’m enjoying the yarn and pattern (malabrigo sock and citron), but those purl rows are LONG!



21 March 2010

7:45 p.m. Cast on a citron (link later, sorry) in the Speaker’s honor.

10:48 p.m. Cheer wildly.

11:20 p.m. Post new Facebook status: “so happy. so proud.”


screw loose and fancy free

20 March 2010

Today I built this enclosure for our garden. I’m going to put chicken wire around the top, to keep the rabbits out of our lettuce.

It’s very satisfying to build things, even simple ones like this. Especially since we were able to use salvaged wood from our soon- to- be demolished deck.


what’s wrong with this picture?

19 March 2010


and what do I do next?

18 March 2010

Once, when the Professor and I were in Versailles, we overheard another tourist speaking with one of the guides. She was pointing out attractions when he interrupted her to ask “And what do I do next?”

Such a funny feeling! Although admittedly I don’t feel like that when I’m in Versailles. When I’m traveling, I usually know what I do next, and it usually involves coffee or chocolate or postcards.

However, I do sometimes have that feeling with my knitting. I just finished a cardigan (good pictures soon I really promise), and nothing is quite capturing my attention, least of all any of my various WIPs. What’s a knitter to do?

I think I feel a blanket coming on.



17 March 2010

I got my green on… Just in time for the last few minutes of St. Patrick’s Day!


it wasn’t meant to be

16 March 2010

I could post a mini-diatribe about the plan I had for yesterday, which was to blog using my phone (because we were in St. Louis for the day). I could discuss why that didn’t work, but that would just be frustrating.

So instead I will talk about this lasagna.

I don’t have a picture, because it doesn’t necessarily photograph well, but this is definitely the best new recipe I’ve tried this year. I know, I know: squash is an autumnal veggie. Let’s think outside the box, please? You’ll be glad you did.

Modified from Martha Stewart Oct. 2008

  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 1 large egg
  • 1/2 pound fresh mozzarella cheese
  • Freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups homemade or store-bought low-sodium chicken stock
  • no-boil lasagna noodles (I prefer Trader Joe’s brand or Barilla)
  • 4 ounces grated Parmesan cheese (1 1/4 cups)
  1. Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
  2. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl (I chop all of these in the food processor as well). Season with salt.
  3. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
  4. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces (I tend to puree all of it in the processor because I like the smoother texture). Gently stir in sage-butter mixture and stock. Season with salt and pepper.
  5. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
  6. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.