Christmas in California...

...or you really can't go home again.

Mr. Cleaver and I just returned from an almost week spent at my Mother's in Napa, California. Our flight out was delayed (canceled and re-booked, really) by two days due to a huge snowstorm on the east coast, but our actual travel was fairly uneventful.

It'd been two and half years since I'd last been back and it was the first time I was truly hit by the fact that I didn't live there anymore. Though in general Napa has gotten more touristy, with large hotels and tourist-aimed shopping centers being the most noticeable changes, not all that much was different (the Uptown Theatre is still closed, the flood abatement project still isn't completed, the Cinedome still stands tall, my mother's favorite restaurant is still the Red Hen, and Butter Cream still makes the best doughnuts in town).

But it wasn't home - I didn't remember my way around the roads, my childhood bedroom was filled with boxes of things that weren't mine, all the art seemed lower on the walls, I couldn't recall where the pots went in the kitchen, the bakery I once worked in was now a hair salon. I not longer had any ownership of the place as it is, only as it was and it was a sobering feeling.

That said, the weather was beautiful and it was nice to see family (Mr. Cleaver got to meet a lot of my mother's side of the family for the first time) and friends (shout out to Angie & Steve, Sean, Heatherly & Angelina!). I love that there will always be people in my life that no matter how long it's been since we've talked or seen each other (which is regrettably often too long), we can always pick back up right where we left off - and that's a comforting feeling.

I didn't take many photos while on the trip, but I did take a series of shots on Christmas morning when Mr. Cleaver and I visited my neighborhood park (which is, yes, also a city drainage basin). I'd like to point out that Mr. Cleaver is wearing my Christmas gift to him, a Woven Bands Pullover re-imagined as an Elizabeth Zimmerman shirt-yoke seamless sweater knit in Cascade Eco-Wool.  Mr. Cleaver loves it, which makes me so happy  - you have no idea.

S'more Pie: Take Two

Back on May 14th, 2008 I posted a pie without a recipe or a link to a recipe - it was an attempt that didn't quite work out and I hadn't gotten another chance to test out a new version.  My brother has not let me live this down. He pretty much brings it up every time we talk.

In general, I just wasn't all that inspired to give it another try, but then I had the Snicker's Pie at the Great Lost Bear and found my chocolate filling. That, along with  having my company holiday potluck today, gave me enough reason to make a second go. (Oh  - and can I say my company's Christmas potluck includes a fresh raw oyster shucking station and a pound of local shrimp is the parting gift? I love Maine. )

The tart was a big hit at the party -  it turned out exactly how I wanted, chocolately without being too much like cake or pudding and a perfect balance of flavors.  And so after a year and a half of waiting,  here it is.

Merry Christmas, Big Brother.

S’more Pie

Makes 8 to 10 servings

For crust: 8 to 9 graham crackers,  finely ground (about 1 cup) 5 to 6 tablespoons unsalted butter, melted 1/4 cup sugar

For filling: 1 1/4 cups (10 oz.) heavy cream 9 ounces bittersweet chocolate chips (not more than 65% cacao if marked)(as always, I prefer Ghirardelli’s) 2 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon salt

For Topping: Half a bag of mini-marshmallows

Equipment: a 9-inch round fluted tart pan (1 inch deep) or 9-inch pie pan

Make crust:

Preheat oven to 350°F.

Shift together graham crackers and sugar. Stir in melted butter and press evenly onto bottom and up sides of tart pan. Bake until firm, about 10-12 minutes. Cool on a rack 15 to 20 minutes

Make filling:

Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl until frothy, then fold into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Add topping: Distribute about half a bag of mini marshmallows on the tart, until the top of tart is evenly covered and place under broiler until marshmallows are golden brown (about 1-2 minutes, but watch carefully and rotate as needed).

Best served when marshmallows are warm and gooey! (If you don't eat it all in one sitting - and I'd be amazed if you do - it's seriously rich, store in the fridge. Let sit out until room temperature before eating and if desired, microwave for a few seconds to re-gooify the marshmallows).

In other news, last weekend I made my annual batch of peanut brittle and this photo op was too good to skip, even if my hair is a little crazy and I'm wearing one of John's flannel shirts.

CHOMP!

In other, other news. I'm off to my hometown of Napa, California for a week come Sunday. I haven't been back since before I was married! I may not have internet while I'm gone, but I'll let you know all about it on my return. If you're a Napa-based reader, send me a email/comment before Sunday - I'd love to meet up!

Small Things

Here are some small things that are bringing me joy these days:

The labels in my new vintage sweater

Lacey Mitts* to keep my hands warm when I drive

Evening games of Trivial Pursuit with Mr. Cleaver

and a new warm scarf in a special yarn**:

* Wine and Roses Mitts in Malabrigo Lace ** Just Enough Ruffles Scarf in Tess' Designer Yarns' Cultivated Silk and Wool

First Snow

Last night was our first real snow of the season in Portland - around 6 inches.

Between the snow, seeing the Nutcracker Friday night, and the balsam pine scent of our $8 roadside wreath, I'm starting to feel very much in the Holiday spirit.

Only 19 days left to go!

Giving Thanks: Family, Food, and Fun

This Thanksgiving, Mr. Cleaver and I had the pleasure of hosting my big brother Luke and his lovely wife Jen for a few days. I think we crammed two days worth of activities into each one, showed the family some Portland-area highlights and had an all-around good time.

Photos 1, 3, 4, 5, 7 by Luke and Jen

Hubby Socks

I don't often knit for Mr. Cleaver because he's not really a hat or scarf kinda guy and after hearing about the "boyfriend curse," he's nervous about the idea of a sweater, even though we've been married for two years.

I do knit things for him from time to time, and Mr. Cleaver is appropriately grateful for the items, case in point - Hubby Socks I.

Long before this blog began,  I knit Mr. Cleaver a pair of socks. These were the first pair of socks I ever knitted. I think I did them on size 3 needles or something ridiculously large like that. Mr. Cleaver wears them as house socks/slippers and has been wearing them almost every night for nearly three years.

Unsurprisingly, they've gotten a little worn.  Once I saw you could see the tips of his toes through some stretched stitches in the socks I decided it was time for a new pair.

These are were knit toe up on size 1 needles in a k2, p1 rib with a short row heel, which is to say I improvised. The yarn is the particularly lovely-feeling Shibui Sock in stone from Purl Diva.  It pooled a bit oddly, but it feels so nice!

Of course Mr. Cleaver let me know that I'd pry his old socks from his cold dead toes, so we've agreed the new pair is for regular day wear.

As for the old socks? I managed to squirrel them away for a half an hour  to darned them, so  now they're good as new.  :)

Mackworth Island

It was an unseasonably warm weekend, so Mr. Cleaver and I took a couple of long walks to enjoy it, including another jaunt to Mackworth Island. Where we checked in on out fairy house (the roof had caved in), and got close to the wildlife.

Snacking on a nut.

Letting me know I finally got too close!

Not too much to share today, I just felt like posting something. I also finished knitting a pair of socks for the husband this weekend and will try to post some pics later this week.

Portland Pumpkin Tour

Happy Hallowe'en!

This is my costume for today - not so much a costume as my actual clothes, but hey. Whatever works right?

It was really nice earlier this afternoon, so I'll take you on a pumpkin tour of our neighborhood.

I did not cobble the shoes

Two posts in a week? This hasn't happened in quite some time! But I had some new FOs that I couldn't wait to share. The outfit shown above is Leah-made from head to toe, (well - I didn't cobble the shoes).

The sweater is a Forecast that I finished last fall when I first moved back to Maine. I never took finished photos of it because it was too small and I wanted to reblock, which I did about 2 weeks ago. The sweater didn't get any better fitting (it's a bit short and a bit tight - becuase honestly, I made it a size too small on accident), but I wear it all the time anyway and it worked with the outfit.

The skirt is a 1/2 circle skirt made in vintage (and admittedly ever so slightly moth-eaten) wool I purchased at the same time I got the fabric for this skirt (which I guess I never blogged about).  The pattern is Simplicity 2758 and was a simple and quick pattern. You can't see it on the photo, but there's also some nice button/tab detailing at the waist. Though I have to say that I keep making these skirts with waistband detailing, but I almost never wear skirts in a way where the waistband is visible. Ah well.

The final part of the outfit and the one I'm most excited about is my first pair of hand-knit knees highs. It's another Knitty pattern, Clessidra, and it has a lot of great details and a good fit (though you have to size down your needles on the heels).

One of my knitting buddies comments on how she likes my use of props/styling in my knit photos and wanted to know what was the plan for these socks. I was trying to go for autumnal Library/Den feel. And in case anyone is wondering the books are Alice In Wonderland, Jane Eyre (which I'm currently reading)/Wuthering Heights, something called Wild Wild World I picked up at a vintage book sale because I thought it was pretty and the Letters of Lewis Carroll vols. I and II.

And if I don't catch you tomorrow  - Happy Halloween!

Happy Harvest

When Mr. Cleaver and  I went apple picking a few weeks back, we came home with 21 pounds of apples. For two people. What did we do with them all?

2 Quarts Apple Sauce and 1.5 Pints Apple Butter;

3 Fat Apple Pies;

3 apples for my mother-in-law and 3 apples for my lunch.

All in all not a bad haul! It took one day to do all the canning and another day for the pies. It was a lot of work, but I'll happily be eating apples until next September!

Though this is my fourth year making apple pies, this is the first year I worked out a recipe that I was totally happy with. In the past, my pies had ended up too watery, but with a few tweaks to some recipes from family and friends, I think we've ended up with something delicious!

Streusel Apple Pie

Crust:

• 2 cups flour
• 1 tsp. salt
• 2/3 cup shortening
• 6 full Tbl cold water

Filling:

• 6 apples of choice ( I love jonagolds and rome beauties best - but any firm and tart apple will do).
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 cup sugar
• 2 Tbl lemon juice
• 1/3 cup flour

Streusel

• 3 Tbl butter (softened)
• 1/3 cup flour
• 1/4 brown sugar

Preheat oven to 400°F

Make crust by mixing together flour and salt. Cut shortening into flour mixture with a pastry cutter or some forks.  Add cold water until dough holds together. Form dough into two flattened balls, wrap in plastic wrap and store in fridge until filling is prepared.

Peel, core, and slice apples. In a large bowl, mix apples, lemon juice, sugar and spices. Add flour until a thin sauce is formed from the juices. Set filling aside.

Removed chilled dough from fridge and roll out into a top and bottom crust.

Place bottom crust in  9 inch round pie pan (metal or glass) and fill with apples, heaping up in center. Cover apples with top crust. Top can be latticed or vented with several cuts through the top.

For streusel, cut together softened butter, flour and brown sugar with a fork until crumbly. Sprinkle streusel over top of pie.

Bake pie at for 40-50 or until filling bubbles and top is brown.

Cool, slice and enjoy!