March 07, 2006

Hey! Guess who's finally getting some neck shaping?




My Holey Sweater! Now remember, this is a scoop neck. A really low scoop neck [shex-aaaay!], so armhole shaping is done at the same time as neck shaping. Of course, I decided to do both the left side and right side at the same time...you know, remaining in pattern and all. We're talking the knitting equivalent of rubbing your belly, patting your head and moving your feet at the same time. But that's not all: I had an afternoon cocktail consisting of two white wine kirs while shaping the neck AND armholes AND working the pattern, which only added to the fun. We like the fun knitting chez Skinny Rabbit.

In other news, I'd like to share that I've decided on a name for my mannequin! It was a hard choice, let me tell you. I narrowed my favorites down to five, and asked my design student friends at school to vote on them. The one that won it by a landslide vote was [drummer boy plays in background]:



...suggested by Jennifer. The name instantly reminded me of "Gigi", the novel by Colette, which I am going to re-read for the heck of it. Thanks to Jennifer for the name, and to everyone who participated in my Name that Mannequin Game. All the names were fabulous!

In thanks, I give you a recipe that I made up for Sunday dinner which, by luck and laziness, came out tasting so darn good my boy asked for seconds even though he hates eggs. I call it "Rabbit's Oven Omelette...Yummy!", alternatively titled "it's Sunday night and I don't feel like cooking because I'd rather be knitting, so let's throw something together quick-like while trying to cover all basic food groups, shall we?" Keep reading for the recipe!

Rabbit's Oven Omelette for Sunday Dinner...Yummy!

Enough for 2 adults and one child.
Ingredients (or, what I had in the fridge):

One bag of fresh baby spinach.
Diced ham.
About five little rounds of fresh goat's milk cheese.
5 or 6 eggs.
About two tablespoons of flour.
One 20cl brique (small carton) of "fluid cream" (I use this for making quiche lorraine; ditto with the diced ham).
Herbs, salt, pepper.

(These are things readily found in French supermarkets. I wouldn't know if the same things as they are sold over here can be found elsewhere so hey! Get creative if need be.)

Set oven to 200 degrees celsius. Cook spinach, if you want. (I steamed it for five minutes.) Stir all ingredients together with the exception of goat's cheese. Add herbs, like Marjolaine (don't know name in English, sorry), and salt and pepper. Grease shallow pan using olive oil. Pour ingredients in pan. Crumble goat's cheese on top. Put in oven. Bake for about 30 minutes, or until golden brown. Serve with bread, and maybe salad. Why not have chocolate ice cream for dessert, like we did?

Enjoy! :-)

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