Classic Fondue

"The poets have been mysteriously silent on the subject of cheese." - G.K. Chesterton

...that's probably because they were in such raptures over it, they were unable to speak. At least, that's my theory, as an English major.

The best way to enjoy cheese (particularly artisan cheese) is melted, with a little white wine, on bread or fruit. They call it Fondue, and if you've never tried it before, you are living an incomplete existence.

Serves: 4 to 6
You will need:

• 1 2/3 cups dry white wine
• 1 lbs. Gruyere cheese, coarsely grated
• 1 lbs. Emmenthaler cheese, coarsely grated
• 2 ripe pears, cut into chunks
• 2 apples, cut into chunks
• 1 baguette French bread, ripped/cut into chunks

In a large saucepan, add the wine and cheeses, and mix over medium heat until the cheese is melted and the mixture just begins to bubble, but does not boil. Transfer it to a heated fondue or crock pot, and do not allow it to to burn. Place the fruit and bread into bowls, and serve with the fondue, using long-handled forks to dip the bread and fruit into the cheese.

 Serve and enjoy on freezing cold nights with friends.

Knitted Christening Gown, Part 1

"A baby will make love stronger, days shorter, nights longer, bankroll smaller, home happier, clothes shabbier, the past forgotten, and the future worth living for." - Unknown

One of my best friends from college got married last summer, and is now expecting a baby. I offered to knit something for her a few months back, and started browsing through this book.

And while I did find many beautiful, wonderful (not to mention fairly easy) knitting projects for babies within its pages, when I landed on the Baby's Heirloom Christening Dress, a spell was cast. Never mind that it's easily the hardest pattern I've ever attempted and that it's taken a couple of months to get near the end of the first panel - There was no choosing anything else.

The photo from the book

close-up of the first panel

The first panel, thus far

The flowers will be embroidered on once it's finished. My deadline is the end of this summer. So far I'm not panicking, but I'm sure that will come in time! More posts will be forthcoming as significant progress is made.


To be continued...

Luck o' the Irish Cabled Neck Cozy

"We have always found the Irish a bit odd. They refuse to be English." - Winston Churchill

I am part Irish, and I thank God for it. Being the good Irish girl that I am, my favorite scarf project that I ever made was this cabled neck cozy, in a sea-foam green yarn that practically screams "Leprechaun alert!" My forebears would be proud.

the neck cozy

detail of neck cozy buttons

The pattern is from Cabin Fever, #088, and can be purchased here.

Incidentally, it can be knitted in a color other than Irish Green, I suppose. :-)

Enjoy!

Allegro Shawl knitting pattern

"Class is an aura of confidence that is being sure without being cocky. Class has nothing to do with money. Class never runs scared. It is self-discipline and self-knowledge. It's the sure-footedness that comes with having proved you can meet life." - Ann Landers

At the moment, I have no further need to knit shawls. None whatever. One more shawl will probably drive my already bulging scarf/stole/shawl drawer over the edge. So tell me how in the world I can resist this beauty:

*siiigh*

The pattern can be found here.

 Stay warm and classy this winter!

Country Western Breakfast Sandwich

"This country ain't big enough for the two of us, so I'm giving you till sundown to get out of town." - Walter Houston, "The Virginian."

Admittedly, I'm not a huge fan of most things Western. But when my favorite local bagel joint introduced a new Western sandwich last year, I not only became addicted to it, but wanted to figure out how to make it at home. It's delicious in the middle of winter.

Makes 2 sandwiches

You will need:

• 2 eggs
• 4 strips of bacon
• one bell pepper, either green, red, orange or yellow, chopped into strips
• one small onion, chopped into strips
• Kraft Chipotle mayonnaise
• Any kind of bagel you prefer. I use Thomas brand Everything Bagel Thins

Cook the eggs however you wish - over easy, medium, hard fried or scrambled. Cook the bacon slices, and cut each in half after they've cooled/drained. Reserve the bacon fat, and cook the chopped onion and pepper in the fat until cooked but not burned. Slice the bagels and spread with mayo. Place the egg on one side of each bagel and top with bacon, onions and peppers, and the other half of the bagels. Serve immediately.