Happy Holidays everyone! I hope you’re all enjoying this cold weather! Now that I’m back in knitting mode, I’ve been caught up in my latest sweater, this mini ballet-style sweater/cardigan/what-have-you. While it’s definitely not ideal to wear only THIS sweater in the cold, I think the fit and size is just perfect to wear over a dress or tank top (while you’re indoors!) The pattern is free on Ravelry and is absolutely adorable, if I do say so myself. While it wasn’t nearly as quick a knit as my last sweater (it’s those damn tiny stitches!), I would still say it was fairly quick for any article of clothing.
In terms of yardage, this particular sweater was perfect because I just used some yarn that I had left over from a project I had done ages ago. I love the ivory tone and that it has iridescent threads running through it; it really makes it more feminine and just a touch more festive for the holidays. I decided to sew in the pink satin ribbon instead of knitting the straps as well, just to keep with that ballet motif.
In addition to knitting, I’ve also been doing quite a bit of cooking lately; after roasting my turkey for Thanksgiving (which was graciously provided to us by my workplace), I decided to turn some of the leftover meat into Turkey and roasted garlic Rillettes!
I don’t think that I’ve mentioned it here yet, but a few weeks ago I decided to turn down my job offer in LA. I know, sad story. But at this point in my life I feel like I need to focus more on my personal life rather than JUST my professional one, as I have in the past. I mean, I just got married, I’m still really young, and I would love to enjoy all this time that I have while I still have it. Besides, if I’m talented enough, there will always be another opportunity for me in the future that is just as good as that one, or maybe even better. As always, patience is key.
Anyway, back to the rillettes! Rillettes happen to be one of my favorite forms of charcuterie; give me any kind of rillettes, some crusty bread, a few cornichons, and some stone ground mustard and I’m pretty much the happiest girl in the world. While this isn’t your traditional rillette (notice it’s missing the layer of fat on top for preservation), this was just my way of using up most of the leftover turkey we had in our fridge. Apparently a 14lb turkey was too much for two people. Who’da thunk? No recipe here, but basically what I did was I took the meat off of about half of our roasted turkey and put it in a big pot with some melted butter, a ton of roasted garlic (which I conveniently roasted alongside my turkey), sage leaves, fresh thyme, peppercorns, dry white wine, and red wine vinegar. I let the mixture simmer in the pot over very low heat for at least 2 hours (with the lid on), until meat was incredibly tender and the liquid was almost completely reduced. Once the mixture had cooled slightly, I removed the peppercorns and herb stems (the garlic had completely melted by then) and put the meat and juices in a food processor and blended it on low until it reached the consistency that I wanted: spreadable, but not pasty. I packed it into a couple of ramekins, and refrigerated it until I was ready to dig in (: