I would like to wish Mr, my lovely husband, a Happy 30th Birthday! 30 is a big year! I love you to the moon and back. And, it wouldn’t be me without getting a little bit mushy and cheeseball, so all I can say is this: “I know you might roll your eyes at this: I’m so glad that you exist”
I’ve got some lovely carnitas to post about later, because he requested nachos for his birthday party (smart man). But for now, here’s those knitting projects I promised to share, and a recipe for a dinner perfectly suited to blustery January days.
An Extra Warm Men’s Scarf: such a fun stitch, it looks like a plethora of little knots! And all of the interesting stitching is done on the wrong side, to boot.
Escargot: A lovely cloche hat with a snail shell detail. I had a bit of trouble with the sizing, and so knit it twice before coming out with a hat of usable size. But a lovely pattern nonetheless!
Shaelyn shawl: So many pretty ways to wear a piece like this one. I especially love how the wavy effect comes out after blocking.
Elf clobber cuffs: I was sad to give these ones away. They’re a lovely detail piece that can make any old cardigan or long sleeve shirt feel a little more fancy. They came out so so soft! This is one of the first projects that I have done that combines both knitting and crocheting. I’m going to have to make myself a pair!
And then, I feel really awful about this, but I lost the link I had to the pattern for this lovely scarf. It’s super simple, and best yet reversible! I love a knitting project that doesn’t have a wrong side. All you do is cast on 4x+2 stitches (depending on how wide you want for it to be) and *K, K, Kbl, P* K, K for all the rows. Beginner knitters could do this project no problem, and come out with a lovely to wear scarf. If I can find the pattern again (though digging has so far not yet yielded it) I will put up a link to it here!
I tried my hand at making sausage again! And again, it was so much fun! It came out pretty over seasoned; the flavor profile was spot on but there was just too much, it was too intense. I definitely plan on making the same again, just toned down. That recipe will follow later. Here is what I did with the super intense sausage:
Sausages with Caramelized Onion and Apple
6 sausage links
1 medium sized onion
1 Granny Smith (or other tart) apple
- Place a skillet that has an oven safe handle over high heat. When it is good and hot, add in the sausages. Let them sizzle away, turning as they brown.
- Set your oven to heat to 375°.
- While the sausages are browning, slice the onion into half moons.
- Add the onions to the skillet once the sausages are browned on all sides. Hopefully, in the browning process, they will have rendered out some fat to help lubricate the onions. If not add a little bit of oil to slick the onions with so that they don’t burn and stick to the skillet as they caramelize.
- Give the onions and sausages a stir before setting the skillet into the oven.
- Bake for 20 minutes, stirring every once in a while, until the onions start to caramelize and the sausages cook most of the way through.
- Core the apple and slice it into batons. Add the apple into the skillet with the sausages and onion.
- Let bake for another 10 or so minutes. At this time, the sausages should be cooked all of the way through and be relatively crispy, the onions will be deliciously sweet and brown, and the apple will not yet have gone to mush.
- Serve with some mashed potatoes and enjoy dinner!
Even though my sausages came out a little more extremely flavored than intended, this treatment made for a really lovely supper. The sweet from the caramelized onion and the tart from the apple calmed the intensity from the sausages, and the mashed potatoes we ate this dish with were a blanket of calm against all of the other flavors. I am really interested in trying out the apples and onions with other types of sausages too!
Mr enjoyed this supper, of course, because he really loves some sweetness with his savory dishes. He says: “The apples and onions go really well with the sausages. It would be even better if the sausages came out more crisp.” And I agree with his ascertainment of that situation. When I made the dish, I browned the sausages on only two sides. I would really suggest, for any of you contemplating making this dish, to take the time to brown on all sides and get the sausages fairly crispy on the outside before adding the onion and heading to the oven.
Happy eating! And keep warm, spring is coming!
This time last year: Curried Squash Soup
And the year before: Cream Puffs
And the year before that: Woodgrain Cake