Sweaters and Pasta

It finally happened! I finished that closet monster of a sweater, and it only took nine months! About a week before Christmas last year I decided it would be a really great idea to knit my brother a sweater for the holidays. It was his first year in college, and living in a place that seasons, most specifically snow, I decided an Elizabeth Zimmerman Seamless Hybrid was the way to go. Boy was I naive. While there was never a stage of the sweater that was particularly difficult (unless you count my hatred for kitchner) it takes a lot of faith to work your way up a bottom up seamless sweater. Especially when your subject is 3000 miles away. But I persevered, ripping it twice, and banishing it to my closet more times than I like to count. But it happened, I finally finished that beast of a sweater this weekend, I even managed to get my kitchner stitch right on the first try. I am 95% certain it will fit, and if it doesn’t then at least I have someone here at home that it will fit on. When it comes to sweaters, I’m not one to turn down some not-so-sloppy seconds.


Now all there is left to do is bake a batch of mouth watering ginger cookies and make my way down to the UPS store.

Now that this project if off my needles and conscious, I am ready to start some new ones. As of now, I’m thinking of giving double knitting a try to whip up some adorable elephant pot holders. Although to be honest, more potholders are the last thing I need. I had been toying with the idea of a double knit blanket, but I’m not sure I have it in me. Aside from that, I recently cast on what looks to be a beautiful sea-glass green silk shawlette. Of course I always have a few socks working on the side, but none of them are terribly spectacular at the moment. I was going to make some awesome man sized vintage cycling knee socks, but I realized a little too late that that I wouldn’t have enough yardage, and that particular yarn was discontinued. sad face. I’d like to think that it just wasn’t the right time to knit them.

Outside of knitting, it’s been a fairly exciting few weeks here. I started a new job, made some kick ass tomato sauce for pizza and pasta, and soccer season is just about to go into full swing. I was trying to get as much sauce canned to have at hand when I was too tired to cook. Yet someone the smell of simmering tomatoes and onions lured me in and forced me to make pizza. and then some pasta. and then more pizza. So I’m down to one jar, and I have a feeling it wont last very long.

Forceful Pizza Sauce

  • 1 28oz can of San Marzano Diced Tomatoes
  • 1 28oz can of San Marzano Whole Tomatoes
  • 3 medium sized Garlic Cloves, minced
  • 1 small Yellow Onion, diced
  • 1 Tbls Unsalted Butter
  • 1 Tbls Olive Oil
  • 1/4 tsp Red Pepper Flakes
  • 2 tsp Fresh Basil chiffonade
  • 3/4 Tbls Honey
  • 1 tsp Kosher Salt

In a sieve separate the whole tomatoes from their juices, setting juices asside for later. Next clean the tomatoes by removing the tops and stringy cores, as well as many seeds as you can manage. In the same sieve strain the juices from the diced tomatoes, also saving the juices. You should now have two bowls, one of whole and diced tomatoes; the other with their juices.

In a heavy bottomed sauce pot, heat the olive oil and butter over medium heat. Add the red pepper flakes and garlic and allow them to fry for 30 seconds before adding the onions. Allow the onions to cook until they begin to turn translucent, about 7 minutes. Add the tomatoes and allow them to stew for about 15 minutes, or until they have softened. Now add half the tomato juice you saved as well as the salt, honey and basil. Stirring often, allow the sauce to cook down slowly. You may add more of the saved juices if you want, or if you accidentally let the sauce thicken too much. When you are satisfied with the consistency, pour the sauce into a blender, pulse for 2 seconds, only just enough to incorporate all the ingredients while still leaving small chucks. I’m a sucker for subtly chunky tomato sauce, but you can make it any way you like.

You are now done! Make a pizza or some pasta and enjoy!


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