Anna Wearing Yarn

Including several things I made for her.

Remains of the Rhubarb Compote

Totally delicious with fresh strawberries and vanilla yogurt.

Finished Object: Smocked Scarf

Ravelry Link: Smocked Scarf
Pattern: Smock-a-Ruche Scarf by Bobbe Morris from 101 Designer One Skein Wonders
Needles: US 8 and US 9
Yarns: Misti Alpaca Hand Paint Worsted in colorway EZ02
Made For: Katharine Clark

(Finally catching up on posting some old finished projects. Especially since there's plenty of knitting going on these days, but not much finishing since I'm working on 1000+ yarn skeins of silk lace)

Roasted Beet Salad with Fried Chickpeas, Nyons Olives, and Ricotta Salata

Mmm... tasty. The chickpeas were especially delicious. I ended up having some left over, so I kept them brothy and cooked some carrot and cauliflower in with them and ate them like a soup – hints of spice and cinnamon, very flavorful. Quite unusually for me, I found the super salty olives were a bit overkill. But this could be because I got a particularly salty piece of ricotta salata. The combination of sweet earthy beets, spicy chickpeas and salty cheese with hints of cumin and parsley were just right.

Finished Object: Lacunae Mitts and Hat

Ravelry Links: Hat, Mitts
Pattern: Lacunae by Anne Hanson of www.knitspot.com (modified slightly to account for the thinner yarn)
Needles: US 6 for the hat, US 3 for the mitts
Yarn: Colinette Jitterbug in colorway Velvet Bilberry (117)
Made for: Mom

Almond Macaroons: A First Attempt

Avocado and Citrus Salad with Green Olives & Orecchiette alla Carbonara with Green Peas

The pea shoots weren't in season yet in Portland, so we had a slightly impoverished version of the "Orecchiette Carbonara wiht English Peas and Pea Shoots." It was still awfully tasty though. And the perfectly ripe avocados with tangy grapefruit – very nice.

Vanilla Bean Semifreddo with Rhubarb Compote

This semifreddo involves (from left to right) egg yolks and sugar, whipped cream, stiffly beaten egg whites.









Some nice time-lapse rhubarb photos above, no? And the semifreddo came out all nice and cake-sliceable. Sophie said she made her compote not so darkly caramelized, but I went ahead and let mine brown a fair bit. I think both were nice.

Next up: Orecchiette Carbonara with Peas (and should have been pea shoots but they're not in season in Portland yet) and an Avocado/Citrus Salad.

Unrelatedly, almond macaroons.