Favorite Fall Things

First a HUGE thank you to my knit pal Jo. Jo made El Hatto Negro for her El Husbando and enjoyed it so much that she sent me a set of hand made stitch markers - all the way from Australia. Personally, seeing my patterns knit up and enjoyed is all the thanks that I need, so this was a big bonus:

The best part? They're orange and blue, just like Clementine - so thoughtful.

Now, on to Fall Favorites:

This is in response to Tiffany's Contest for which the prize is the most gorgeous handpainted sock yarn (I originally got this wrong!) I've ever seen. (I never win anything. Please, please knitting gods, let me win this! Though I wouldn't be sad if I got Margene's gauntlets, either!):

1. Favorite Fall Book to Read

Easy. The Lord of the Rings. Give me a huge honking epic, with tales of valour, full of beautiful and strange creatures, so that I can curl up by a fire and read all night. (Well, at least until 10:30 when I fall asleep in my chair.) My upcoming "Lord of the Rings" is Susanna Clarke's Jonathan Strange and Mr. Norrell. It's not quite chilly enough here yet!

2. Favorite Fall Stew to Eat

Brunswick stew. This is a southern thing and hearkens back to my upbringing in Virginia. Nothing is so yummy as Brunswick Stew. Surprisingly, none of the recipes in this link are exactly what I'm talking about. I'll have to get my mother's recipe. And yes, it can be made with squirrel. And yes, I have eaten it with squirrel. Tastes like chicken. (You will not find me hunting squirrel in order to make it, however!)

3. Favorite Fall Soup to Eat

Cooking Light's Tomato & Chickpea Soup. It's fast, easy, healthy and yummy:

2 tsp. olive oil
1 cup chopped onion
1/2 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. black pepper
1 1/2 c. water
16 oz. chicken broth
16 oz. can chickpeas drained
16 oz can diced tomotoes undrained
1/2 c. uncooked teeny tiny pasta - riso or smaller
2 Tbsp. chopped fresh parsley
(Optional) freshly grated parmesean (a Julia ingredient, not endorsed by cooking light - Julia also uses salt!)

Saute the onions in the olive oil. When they're soft, add in the spices and stir briefly. Add all other ingredients except pasta and parsley and bring to a healthy simmer for about 10-15 minutes. Boil, add in pasta and cook until al dente. Add parsley, stir in and turn off heat. Serve. If you want a little fat, garnish with freshly grated parmesean.

(I made this last night with the intention of photographing it, but it was dark, and I was hungry!)

4. Favorite Healthy Muffin Recipe

I didn't know there was such a thing. A muffin, called by it's real name, is simply a breakfast cake. I'm not a muffin person for the most part, but I did find this wonderful recipe for Butternut Squash Muffins over at 101 Cookbooks, which is just a great site overall. I'm planning on trying them soon, and have no doubt that they'll be my favorite breakfast cake.

5. Favorite Fall Tree

The American Maple. I'm from Virginia where they are rampant and bright red, yellow and orange at this time of year.

6. Favorite Fall Knit

Cabled sweaters, like this one:

You remember the story, right? Fall of 1998.

7. BONUS: Favorite Fall Flowers

Pasadena roses.

How's that for RED, Cara? :0

Thanks for the great contest, Tiffany - I hope the knitting gods will smile down upon me tomorrow!

*** The knitting gods smiled upon me and I won! I won! I won! ****

Posted by Julia at September 29, 2005 08:30 AM
In main | talented friends

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