Got home and looked up the woven-looking scarf pattern that I've been wanting to make ever since Allison mentioned it in a post. The pattern's here. I started it for a fourth time this afternoon. I don't know what was going on with me exactly. First I started it on US 11s like it says, but it was so loose that I ripped it out and started again on 10.5s. Then I was like Why does this look like a fancyfied garter stitch scarf? and so I looked at the pattern and clued into the fact that I'd been doing the same thing every row, which is incorrect (rip again). Then I thought that if I was following the pattern properly 11s might be appropriate, but no, still to loose (a final rip), so I went back to the 10.5s. Good ol' 10.5s/6.5mm - they're my favourite needle size.
I'm pleased with the way it's turning out, but does anyone else ever notice that bits of Manos yarn can get unreasonably thin?
Friday it is. And though you may not be able to find winter coats in the shops anymore, it's still winter. So let's all eat satisfyingly warming foods.
For this dish you can use all sorts of root and other winter vegetables - carrots, parsnips, turnip, beets, potatoes, sweet potatoes and squash - and at best, all of 'em.
Oh, for goodness sakes, go ahead and use organic produce so you don't have to fret about pesticides and you can just scrub and rinse the veggies real thorough-like instead of having to peel 'em (okay, I'd peel the squash anyway).
Grab a large baking pan or two. Preheat the oven to 400oF. Chop any or all of the afforementioned veggies, plus some onions, in relatively equal-sized (a li'l bit larger than bit-sized) pieces. Peel a gerenous handful of garlic cloves and throw 'em in whole.
Glug in some olive oil, some pure maple syrup, and shake in some sea salt and thyme. Toss it all together so that seasonings are dispersed evenly. Make sure that everything can rest in one layer in the pan(s).
Slide in the oven to bake. Pull the trays out every 10 minutes or so to stir. They'll likely take the better part of an hour to be done (I didn't time it).
Serve hot alongside some cooked grains, salad or steamed greens, and a protein of your liking.
PS. I'd make lots. If you're worried about being uninspired by the same dish the following day, puree the leftovers and you've got a roasted veg pasta sauce. Yum!