How to Start Your Week Right (my work week starts on Friday nights)

AKQGuy's picture

This arrived in the mail today and was waiting for me when I got up to start my day with dog walks and grocery store runs.

Well, the undyed silk mawata on the bottom and the orange and yellow corriedale top did. the blue is the mawata I worked on the other night. But back to what arrived today, I found on Etsy Alma Park Alpacas who had undyed mawata in 2oz hankies for as much as I bought the dyed blue stuff in .5oz hankies. So I ordered three. And then for some strange reason, the Fire roving caught my eye. I'm not really an orange and yellow person so I found it strange that I had to have it, but I've found the perfect use for it so hopefully you should see it again here soon.

The Blue stuff is some of Knit Picks Silver Falls mawata that I purchased a couple weeks ago. I finally got around to spinning it, and what you see there on the bobbin is a cobweb/lace weight half ounce hankie. I have one more currently all drafted and ready to go and decided that it wasn't near the yardage I wanted so I ordered a third of this colorway and then ordered three of the Cascade Head ( a blue, purple, a green mix) to spin up separately and ply with this stuff. I think it's going to be lovely!

Unfortunately, that little bit of spinning and about 130 yards of undyed peruvian highland in about a worsted weight is all the spinning I've managed to do this week. I did get to finish one of the large knitting items that I've felt has been sitting over my head threatening to drown me in it's lusciously soft alpaca fibers all finished and blocked.

I'm very happy with the finished product and I hope Andrea is too since it's going to live in her store for the ones that complain of being cold all the time (I'm sometimes one of those, especially if I'm feeling tired). I can't wait to see the rest of the Knit Along Members finished items. There are some lovely yarns that were chosen for their projects.

That's about all the fiber related stuff I got done this week. The rest of the time was focussed on the house, the guy and the furry kids. Hope you had a less tired but just as good week as I and you all have a wonderful weekend. I'll leave you with thoughts of this wonderful apple crisp with dreid cherries and crystallized ginger that I made for the knit gathering last night. It smelled as wonderful as it looks.

Recipe is as follows:

Ingredients

Topping
1 and 1/4 cup old fashioned oats
1 and 1/4 cup dark brown sugar
3/4 cup all purpose flour
1 teaspoon ground cinnamon (or to personal taste, I like my cinnamon)
1 1/2 sticks (should be 3/4 cup) unsalted butter, room temperature cut into cubes
3/4 cup pecans or other favored nut lightly toasted and coarsely chopped (I pan toatsed mine with about a 1/2 tablespoon grape seed oil.
1/2 cup chopped crystallized ginger

Combine oats, brown sugar, flour and cinnamon and mix well. Cut in butter until it forms soft crubly texture. Stir in in nuts and ginger. You can make this in advance and refrigerate until ready to use. I start with the topping so my peeled apples don't turn brown while I make the topping and just cover and refrigerate until ready for it.

Filling
1 1/2 cups dried tart cherries
1 cup water
2 cinnamon sticks
3/4 cup sugar
3/4 cup brown sugar (light or dark, you're preference)
1 tablespoon all purpose flour
1 tablespoon plain tapioca
1 heaping teaspoon ground cinnamon (like I said, I like my cinnamon, add as you like)
1/2 teaspoon all spice
A splash of vanilla extract (again, I cook to taste so I literally don't measure and just  pour it in as I see fit)
A pinch of ground clove, again, I like my clove but depending on how fresh your clove is, it may be very strong, so add as desired or leave it out if you wish.
4-5 pounds peeled, cored and sliced apples of your choice. For baking I prefer tart apples like granny smiths (oh hell, I always prefer tart apples), but for this recipe I used apples from our tree in the back yard. It came with the house and I have no idea what kind they are but they start out green and lovely sour but this year faded to a greenish yellow and our hot late days have blushed them to red. They ended up sweeter with still a touch of sour bite. And in the true nature of organic back yard farming, they have worms, but I was diligent in cutting out the affect apples, but we're losing a lot of them to the blue jays that are pecking out the worm and leaving the apple to rot.
1 tablespoon fresh lemon juice

Directions
Preheat oven to 400F
Grease a 9x11 baking pan

Combine cherries, water, and cinnamon stick in small sauce pan. Bring to a slow boil and simmer for 10 minutes. Remove from heat and let cool. When cooled, you may notice some brown wrinkled skins floating free of the cherries, remove these (you can eat them...) Pour off fluid (this while still warm is a lovely drink), discard cinnamon sticks (I throw these in the liquid while drinking it, just extra flavor) and reserve cherries.

 As you peel your apples douse them with lemon juice to slow the affects of turning, You can also make a vinegar bath for them but I prefer the taste of the lemon juice in the finished goods. Once you have your apples prepped, in a large bowl combine apples with the rest of the filling ingredients and mix well.

Fill prepared baking pan and place in middle of oven for 10-15 minutes to start softening apples. Do not overcook or you'll loose all the juices to evaporation. Remove from oven, cover evenly with topping, and place once again in oven for 30-45 minutes until topping is golden and filling is bubbling around edges.

Now, if you're trying to score points with the significant other you do all your dishes while this is cooking and serve it still warm as they walk in the door with their favorite ice cream. Heck, you might even get some thank you ____ (hoped for verb inserted here) out of it... Just say'n.

 Sorry, the Blue Jays won't hold still long enough for a good photo.

Comments

ronhuber's picture

Thanks for the recipe. It

Thanks for the recipe. It looks sinful.

Joe-in Wyoming's picture

Thanks for sharing your great

Thanks for sharing your great cobbler recipe, Quinton. That is some of the best cobbler I've had in a long time. The spinning goodies look pretty delicious as well. Looking forward to seeing how they come out.