January 22, 2010
I liked Lynne’s comment on Wednesday’s post. “So many patterns, and you still can’t find the right one when you’re ready! I’m glad to know that this happens to people other than me.” I know it’s pretty ridiculous. And it’s making me crazy. It’s not that there aren’t a bunch of wonderful sweater patterns out there. To be honest, I have made a list of sweaters that I want to make out of other yarn. I want to make Hey Teach out of a yarn that we have coming soon. I want to make the Myrtle Cardigan out of a special yarn I have set aside just for something like that one. But for the KAL, I have narrowed it down to three. None of them are a “pattern quick buy” on Rav, which is a bummer, and that initially kept them off of my list. However, I’m tired of looking at all of the options, so I ordered the pattern for this sweater and this vest and this vest. (Ravelry links.) Except on that first vest, I’d want cables instead of x’s and o’s. And I want to knit with a DK weight instead of an Aran. See? This is my problem. I keep wanting part of one pattern and another part of another. If I were a designer, I’d just doodle all of those together and be off with it. Every time another one of you orders yarn to KAL with us and you mention the pattern you’re using, I zip over to Rav to look it up, just in case I might want to do it, too. I am stopping now, and will commence knitting next week. Which of those three should I do?
Today’s recipe is something you’ll want to make for a special occasion (Valentine’s Day?), or when you’re past/done with/over your New Year’s Resolutions to lose weight. (On the other hand, if your resolution was to gain weight, then you’re in luck with this!)
1/2 pound caramels (about 28, small ones)
1/2 cup water
1/4 cup margarine
Melt this together in the top of a double boiler and stir until melted and smooth.
In a separate bowl, combine:
2 slightly beaten eggs
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
Gradually add the caramel sauce to this, mixing well. Add in 2 cups of pecans. Pour into 2 separate 8 1/2″ unbaked pie shells. (Or one deep dish pie shell).
Bake at 400 degrees for 10 minutes. Reduce to 350 degrees for 20 minutes. The pie will be soft while hot, but will become firm when cool. Unless you made it in a deep dish pie plate, in which case you’ll get the most wonderful, slightly ooey-gooey piece of pie ever. Guess which version I prefer?