acorn hats

Somehow or other, these have survived in a little boy's room for more than 3 months. I am not sure where the nuts went. I was thinking maybe we could save them and make some ornaments...but I feel more like appreciating them as they are. I am feeling a little craft overload — maybe too much pinterest.

soft grey cotton

I used to prefer harder wools, because they are elastic, don't split and don't pill — they're easier to work with. But they are also itchy. Besides, it's only cold enough for wool for a few weeks where we live. I've  started really liking cotton and linen yarns.

I've found two cottons that I really like. One is blue sky cotton which is fluffy and thick and the other is Rowan pima cotton, which is smooth and comes in a beautiful palette. This hat is pima cotton in millet. I used one and a half skeins.

Cotton is light — it's nice nice to knit with in the summer, when I have the most free time to knit. I did most of this hat last year on summer vacation. The pattern is for babies: it's the pom-pom cap by Hadley Fierlinger. I thought I had lost the chance to make it in time last year, but I thought I may as well finish it it and maybe give it to another baby. However, I had a nice surprise — it fits my three and a half year old well. I was going to do a big fluffy yellow and orange pom pom that he was excited about. But in the end, he likes it plain and we didn't need the ties either. It keeps his ears warm, but it's very light and not too warm for running around in.

brown butter & sage

In my ongoing search for very quick recipes which don't really require me to look at a recipe: Pumpkin ravioli in a brown butter sage sauce (^ these are leftovers for lunch). This would be good with any squash pasta.

Recipe: Chop up handful of fresh sage. Melt a few tablespoons of butter in a heavy pan — melt. When the butter is just turning golden drop in sage (+ 1 thinly slice clove garlic, optional) and let it crisp for a minute. Toss in cooked, drained pasta.

Serve with green salad with lemon & olive oil (I added in candied nuts and goat cheese to the salad and it was pretty good). Season generously with course salt and fresh pepper. Top with parmesan or goat cheese if you like.

Time: about 5 minutes prep, 2 minutes for sauce + pasta cooking time.

welcome to the jungle

Well, welcome to the conservatory. But it doesn't have the same ring to it :)

Theere was a party being photographed near the fountain — the lady had a magenta and red sari and the man a deep red turban. It looked so amazingly electric in the cold Pacific light, with the white fountain and fall leaves behind them. I really had to hold myself back from running over and taking pictures. Only extreme canadian politeness prevented it.


We've been fighting various colds and bugs this week. There is one good thing about being sick, it slows you down. I do some of my best thinking with a cold. Anyway, this cat came home from school to cheer us all up.

I am trying to learn continental knitting, so it's non-stop garter stitch until I get the hang of it. Everyone says it's faster.

Auggie has just brought me a piece of green felt, 2 shells, 3 coins, a plastic wheel a dump truck and a plastic moose. I have to go!

pear tree denim

These were inspired by Amber, who would always wear nice slouchy fingerless gloves with a long ribbed top to staff meetings. I thought that was very clever, so I added 2 extra lengths of ribbing to the top of the long striped handwarmers from the purlbee. I have a lot of 3/4 length sleeves and these keep my wrists warm. And then I can roll down the top ribbing and tuck my fingers in when it is cold (it feels a bit like those skater hoodies with the holes in the cuffs).

These are pear tree merino yarn from australia in a denim colour way. I added in a few extra stitches as I found these knitted up a little small (but I knit tightly).

It took me almost 4 months to make these — I just carry my knitting around and get in a few stitches here and there.

yellow is magic

 This morning, Auggie told us that yellow is magic. I think he's right.

Some notes on thanksgiving menus to my future self:

I am still on the hunt for the right Thanksgiving tradition for our family — it's too warm on the west coast at this time of year for a heavy turkey dinner. I like the idea of a Harvest Festival sort of supper, fresh produce, mushrooms, chestnuts, corn and that sort of thing. Ideally, a mostly vegetarian menu. These are some ideas I've collected this year: chestnut & pear and/or pumpkin & goat cheese ravioli with a basil cream sauce and a fennel orange salad; homemade pirogues; dim sum at a restaurant.

I tried a vegetarian shepherd's pie this year, but despite putting a bottle and a half of wine in it, I found it only medium good. Try, try again.

Also: pickled beetroot is really good with turkey in a bread and butter sandwich. Maybe better than cranberry sauce or at least a nice change.

More ideas for thanksgiving: thanksgiving brunch since there are loads of berries and fruits at this time of year. Pumpkin waffles, whipped cream, warm berry syrup. Humm.