I was reading the 'Tosa paper the other day, and for some reason, a picture of the East freshman activities suddenly made me want to knit one of those babydoll-esque tops, with the straps and buttons. Now, I just bought a whole bunch of yarn, so I wasn't going to go out and buy more. So instead I went up and dug through the box of winter tops in my room --- bingo! Red-orange turtleneck that's been falling apart since my junior year of high school. It's the perfect color for a fall top (though I have yet to figure out what to wear under it... probably black), it came apart easily with minimal cutting, and it's wool/silk/synthetic. Actually a really nice yarn, now that I'm taking all the pills off.
So here's the plan. I've already started the front, using #10 straight needles and the lace pattern for Knitty's Totally Autumn throw. It's a slightly bigger gauge than the original sweater, but it's nice and drapey. I've got 5 pattern repeats across the front, and for the back I think I'll do two on each side and a fancy braided cable up the middle for shaping. Then at the top I'll get into some ribbing just below the bust, and attach the straps and find some buttons in that pound I have.
The goal? To have it finished before I move into the Swing House in a week! Here we go!
14 September 2007
Choclava
Ingredients:
24 sheets phyllo dough
1 jar Nutella, warmed slightly in microwave (3-5 seconds)
1 cup finely-chopped almonds, toasted
cinnamon sugar
cooking spray (e.g. Pam; butter flavored is best)
1 tbsp butter, melted
Equipment:
damp towel
cutting or pastry board
two spoons
baking pan covered with silicone baking sheet or parchment paper
pastry brush
Keep phyllo dough covered with a damp towel when not in use so it doesn't dry out.
To make Choclava:
Place one sheet of dough the wide way on board. Spray lightly with Pam.
Using two spoons, scoop about a tablespoon of Nutella and carefully drop it in a "slug" approximately 2 inches long, centered on the leftmost short edge. Be careful not to touch the phyllo, since it will stick to the Nutella and tear.
Sprinkle Nutella with almonds, and sprinkle cinnamon sugar down the length of the dough.
Fold the top third of the sheet down and the bottom third up, then, starting at the Nutella end, roll gently but somewhat tightly. Place on your baking sheet with the open end down.
Make 24 (or however many sheets you have).
Brush with melted butter, and sprinkle again with cinnamon sugar.
Bake in preheated 350-degree oven for 8-10 minutes, until browned.
Let cool, serve with chocolate sauce if desired. Great with really strong coffee!
24 sheets phyllo dough
1 jar Nutella, warmed slightly in microwave (3-5 seconds)
1 cup finely-chopped almonds, toasted
cinnamon sugar
cooking spray (e.g. Pam; butter flavored is best)
1 tbsp butter, melted
Equipment:
damp towel
cutting or pastry board
two spoons
baking pan covered with silicone baking sheet or parchment paper
pastry brush
Keep phyllo dough covered with a damp towel when not in use so it doesn't dry out.
To make Choclava:
Place one sheet of dough the wide way on board. Spray lightly with Pam.
Using two spoons, scoop about a tablespoon of Nutella and carefully drop it in a "slug" approximately 2 inches long, centered on the leftmost short edge. Be careful not to touch the phyllo, since it will stick to the Nutella and tear.
Sprinkle Nutella with almonds, and sprinkle cinnamon sugar down the length of the dough.
Fold the top third of the sheet down and the bottom third up, then, starting at the Nutella end, roll gently but somewhat tightly. Place on your baking sheet with the open end down.
Make 24 (or however many sheets you have).
Brush with melted butter, and sprinkle again with cinnamon sugar.
Bake in preheated 350-degree oven for 8-10 minutes, until browned.
Let cool, serve with chocolate sauce if desired. Great with really strong coffee!
Subscribe to:
Posts (Atom)