Well I did it I completed one of my mom’s birthday socks!
I hope to have these done next week. So I can get them in the mail to her. They are so soft and light weight, and it looks like I might even have enough left over to make some little sockies too!
I haven’t been knitting as much as I would like to, but I do spend each break and lunch hour knitting so I shouldn’t complain. Kids get a Winter Break and Spring Break… why can’t we have Knitter’s Break – you know we could spend a week just knitting – no house work, no laundry. Maybe we could get a house keeper for a week to assist. I think I’ll bring this up with my sweet husband of 6 months! I’m sure he’ll be all over this one!
Speaking of Birthdays… This is what we do when not knitting… so it’s best to just put down the spoon and keep knitting!
This is my very dear friend Patty’s birthday at work. We took a break from knitting to indulge in the good stuff. That flat brown thing on the table is an awesome Flourless Chocolate Cake! Yes, flourless! The recipe is as follows:
|Flourless Chocolate Cake – Recipe
Adapted from Covered in Honey,by Mani Niall (Rodale Press, 2003).Simple Solution
There is simply no better way to end a Valentine’s Day meal than with that everybody-loves-it, melt-in-your-mouth hands-down favorite–chocolate!And this fabulous flourless recipe uses healthy honey rather than white sugar, so you can feel a little better about serving it. Believe me, it’s still pretty decadent, but well worth every sinfully delicious bite!Honey, by the way, is another food with an ages-old link to love (think of “honeymoons!”), so its presence in this wonderful dessert really works!
3/4 cup unsalted butter, cut into bits
1. Butter a 9- or 10-inch springform pan. Line the bottom of the pan with parchment paper or waxed paper. Butter the paper and flour the entire pan. Wrap the outside of the pan with foil.
2. Preheat oven to 350F and set a rack in the center of the oven.
3. Place the butter and chocolate in a bowl and set the bowl over, but not touching, a pot of hot water set on low heat. Do not allow water to boil. Stir occasionally and check to see when it is melted. Stir to blend and remove from the heat. Cool mixture to lukewarm. Meanwhile, beat the egg yolks and 1/4 cup of the honey with an electric mixer in a large bowl for 3 minutes, until the mixture is very thick and pale. Fold in the lukewarm chocolate mixture and then fold in the vanilla and salt. In another large bowl, using clean, dry beaters, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup honey, beating until medium-firm peaks form. Fold the whites into the chocolate mixture in three additions. Pour the batter into the pan and smooth the top.
4. Bake the cake 50 minutes until the top is puffed (and possibly cracked) and a tester inserted in the center comes out with some moist crumbs attached. Cool the cake in the pan on a rack. Be forewarned: the cake will fall quite a bit.
5. Using a small knife, cut around the sides of the pan to loosen the cake and then remove the sides. Place a 9-inch tart pan bottom or cardboard round atop the cake. Invert the cake onto the tart pan bottom. Peel off the parchment paper. Invert the cake back on the serving platter.
Well I know you are all rushing to your kitchens to start making this, so I’ll close for the night and write more tomorrow. This picture below was a hail storm that blew threw early in the morning the other day while I was out with the dogs.