Here is a sweater I recently finished after working on it for over a year. I made it up as I went along, which as usual meant reworked the sleeves four times and the trim at least three. But it turned out okay in the end.
It also meant that I have no pattern per se, but it's basically a square raglan neck, fitted sleeves, and then I worked the bust decreases into the back to make that sort of pleat back there. Then I worked a turning leaf pattern (in the round) from one of my stitch dictionaries into it, and added four full repeats where my hips start to widen. I started them by working in the extra stitches gradually until there were enough to add a full repeat. Finally, a stockenette band around the bottom to make it tunic length and voila!
Here are photos. Please ignore cheesy grin and also the pajama pants.
I want to make a board, but I'm not sure I'll have time before his brithday. I'm thinking of some flashing in a frame marked out with electrical tape. Either that or tile something with 2" square tiles, but those add up pretty quickly. I may have to wait for Christmas to add the board for the set
This is a kitty bed I made from some orange yarn I got with a giant throw from Anthropologie; the throw came wrapped in this yarn that was so thick, it's practically roving. I knit that in a plain stockinette and sewed it to a backing of grey felt from a recycled sweater (with a little sachet of catnip in it, of course) and then made three blind mice to go with it. These ones have their tails though.
So, I have celiac disease, which means that getting a chocolate fix is sometimes hard. All the recipes for flourless chocolate cake I could find called for solid baking chocolate, which I never had on hand. I always had cocoa, on the other hand, so I have made several tries at flourless chocolate cake using cocoa. The early ones were good enough for the chocolate fix. But this one turned out rather well.
Here's my recently perfected flourless chocolate cake recipe:
1 stick of butter (1/2 cup) 2 eggs, separated 2/3 cup sugar 1 cup Hershey's Special Dark (or powdered cocoa of choice) 1/2 tsp salt 1/3 cup liqueur of choice 1 tablespoon almond or vanilla
Bring butter and eggs to room temperature. Heat liqueur and sugar until sugar melts and allow to cool to room temperature. Cream butter and yolks. Beat in half of cocoa. Beat in sugar syrup. Beat in remaining cocoa, flavor, and salt. Beat egg whites until soft peaks form. Fold into cocoa mix.
Butter four 8 oz or six 6 oz ramekins and place in a shallow glass baking dish. Fill ramekins equally with cake mix. Pour boiling water into baking dish around ramekins. Bake in 350 degree oven for 40 minutes, or until knife inserted in center of ramekin comes out clean.
You can top these with toasted slivered almonds, powdered sugar, candied orange peel, or chocolate syrup. You can also thin jelly with hot water and top with that.