I started knitting the Dawn Singlet top. This is another pattern by Sandnes Garn. It’s in the same booklet as the April top, which I finally finished some days ago. I love how my April top turned out, even if I’m still recuperating from all the work it took to make it. It was challenging to finish the sleeves and collar in one weekend, mostly because you are just repeating the same thing over and over, but I knew I had to push myself to finish it, or else the project would end up in a bag again with my other UFOs and not be picked up again for another six months or more. To keep myself entertained I watched a bunch of episodes of the Envidiosa (Envious) series on Netflix. I had watched season one already, so it was fun to marathon knit and watch the show at the same time. Now that I think of it, I need to watch the final three episodes. It’s in Spanish and I like that.
I started the top using a bright red yarn, but I had a sudden change of heart. Luckily, back at the store they let me exchange the four red skeins that were still unopened for the same yarn in a pretty blue. The truth is I liked the red, but I was suddenly worried that it was too warm for my skin tone. (I think I’ve been reading too much about color seasons lately!)
It’s ridiculous, I know, to care about such silly things, but it’s hard not to. Every other social media post that shows up in my feed is someone getting their color analysis done. Also, lately I’ve been feeling as if I’m falling down the stairs, trying desperately to hold on to the railing as my youth’s expiration date has finally arrived. For that, anything that might help me look a little less tired – and expired! — better color choices, perhaps? — I welcome with open arms!
I think blue is a pretty safe color. I must say, it was difficult to leave a few other colors like the dusty pink and a light terracotta at the store. It helped that they didn’t have the five skeins I needed in those colors. Five skeins is probably more than I need for a sleeveless top, but I didn’t want to risk running out of yarn, so five skeins of blue it had to be! I also told myself that if I end up loving the yarn, I can always try to find the other colors online. Plus, it will save me from the embarrassment of being super indecisive again at the store asking the attendant which color looked best on me.
In the end, the yarn store visit was quite productive. I got chatting with the manager and I told her I had been thinking about giving a beginner knitting class. She seemed interested. Who knows, it might turn into something.
Marin/SF
Last weekend, in an effort to support our local parks, and more specifically, the Presidio, which has been under attack by the current Administration, the kids and I went out to lunch at Il Parco, a new-ish Italian-inspired restaurant and café.
The day was beautiful, warm, a little cloudy – spring vibes for sure!
It was a late lunch for us, so we were happy the food tasted so good — the pastries looked delicious, but we decided we could come back another day and have coffee instead. They also sold fun gifts and souvenirs which kept us entertained while we waited our turn to pay.
Just outside the restaurant, there’s a picnic area with stunning views. So, if you don’t feel like standing in line, you could bring a picnic and enjoy the view of the ocean and the Golden Gate bridge, underneath some amazing trees.
Food: Martha’s Honey-Apple, Upside-Down Cake
Yesterday I was craving something sweet and wanted a little break from my knitting project. I opened up the fridge and found some apples. We always have apples in the house, especially during the winter months. We eat them as a quick snack with peanut butter, and we use them in smoothies all the time. I wanted an easy dessert that would go well with a little ice cream. I thought of apple crisp, but then I remembered this apple cake I made some years ago. It’s the easiest recipe and you don’t need a beater, only a whisk, which I love.
Here’s the recipe if you want to try it.
Caramel+Apple+Honey Cake
Adapted from Martha Stewart Living
Ingredients
Canola oil to oil the baking pan
1 ½ cups unbleached all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon kosher salt*
1 ⅓ cups sugar (divided)
⅓ cup honey
2 large eggs
1 stick (½ cup) unsalted butter, melted, plus 4 tablespoons, room temperature
¼ cup whole milk
2 large, tart apples (I used Granny Smith and Honeycrisp,) peeled, cored, and cut into 1/4-inch slices
- Preheat the oven to 350°F. Spray a 9-inch round cake pan with oil.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk.
- Whisk egg mixture into flour mixture until just combined.
- Make the caramel: In a small, heavy saucepan over high heat, combine remaining 2/3 cup sugar and 3 tablespoons of water. Cook, swirling pan occasionally (do not stir!), until the mixture is deep amber but not too dark as the caramel will continue to brown, about 5 minutes. Remove from heat; stir in room-temperature butter. Once the butter melts and is incorporated with the caramel, pour it into the prepared pan.
- Arrange the apples over the caramel in a rose shape. Spread the cake batter evenly over the apples and bake for 45 to 55 minutes or until a toothpick comes out clean. Loosen the edges with a knife and let stand for about 5 minutes before inverting onto a serving plate.
- Serve warm or at room temperature with vanilla ice cream.
- Note: If you use Morton’s Kosher salt, add a little less than 1 tsp. The recommended salt is Diamond Crystal, which is less salty. Also, if you use salted butter, you may want to cut the salt amount by at least half.
Today (Sunday) I’m making progress on my top. We might drive into the City again, this time to find some jeans. Now that the kids drive, I don’t mind that it takes a bit to get there.
