Progress Report and a Chocolate Recipe

I had a few requests to show you what the ruana is looking like, so I draped it over a chair this afternoon, and took a photo... to the right, the stitches are all bunched up on the needle and tied closed so that I wouldn't lose any, and you can get a glimpse of bright green waste yarn, which will later be transformed into the front opening.




I am really enjoying the striping process, and also happy to realize that there is only about 15 more inches to go... there are items waiting patiently in the queue, and I got the latest issue of Interweave Knits in today's mail!

I have stayed focused and true to my two projects over the weekend, and as a result, now have a Nautie with pink head, but minus pink tentacles and felt eyes... that will come over the next few days.




I really enjoyed the comments and info about what you will be knitting for spring and am also happy to see that the doldrums bouncing around blogland about a month ago have faded and we knitters have become re-energized with the change in seasons.

I am continuing to have a great time with the Eat Local Challenge, and have even talked myself into making sourdough starter, which used to grace my pantry for years. While I am waiting for my starter to be ready, let me share the recipe for a family favorite:

Sourdough Chocolate Cake

1/2 cup starter (thick)
1 cup water
1 1/2 cups whole wheat flour
1/4 cup nonfat dry milk

Mix and let ferment for 2 to 3 hours in a warm place until bubbly and there is the odor of clean, sour milk.

Add:

3/4 cup honey
1 cup shortening or butter
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 eggs
3 squares melted chocolate

Cream fat, honey, flour, spices, flavorings, flour, salt and baking soda. Add eggs, one at a time, beating well after each addition. Combine creamed mixture and melted chocolate with sourdough starter. Stir three hundred strokes until blended. Pour into two greased and floured layer pans or one large pan. Bake at 305 degrees fahrenheit for 25 to 30 minutes. Cool and frost as desired.

Now, I know someone is going to point out that this recipe is awfully high in fat to be considered "healthy". In our family, this is the sort of cake made only for someone's birthday or other very memorable occasion, and I have always been a baker to scrimp the rest of the year, but not for a celebration... everything in moderation! If you have not used sourdough starter, or just want a refresher course, read Claire's post at the ELC website today for directions. I will add the tip that, when making a cake such as this, I would take out the starter needed, and replenish by directly feeding my sourdough crock, and not from the sponge after it had risen. I never, ever put anything in my crock except flour and water. Sourdough is an even quirkier mystery than knitting!