Announcing: the Dolcetto Shawlette Knitalong!
Designer Dani Berg created this appealing pattern for the Fall Knitcircus; using one skein of luxury sock yarn, with stockinette and leaf lace panels, this will be a fun knit and a great gift for someone (maybe even you…). Dani has graciously agreed to be on hand to answer any questions. The KAL goes through October 10th on the Knitcircus Ravelry group, and prizes are involved. 🙂
Dani used a skein of Indigodragonfly's Merino Sock in Tiny Bloodsucking Dancer (Vampire Ballerina).
If you received the Knitcircus online newsletter, then you already have Yarnside Chats Host Sarah Wilson's Cheesy Broccoli Soup recipe; here's her second take on this versatile fall sauce. Check out the Sexy Knitter blog for more recipe fun! (If you'd like to receive the newsletter, just sign up on the blog's upper right).
Twofer Cheesy Sauce: Mac and Cheese
5 Tbsp butter
¼ cup + 1 Tbsp flour
3 ½ cups milk
5 oz Monterey Jack cheese, cubed
5 oz Muenster cheese, cubed
5 oz Sharp Cheddar cheese, cubed
10 oz American cheese, cubed (or 14 slices)
1 tsp freshly ground black pepper
½ tsp salt
Mac & Cheese
8 oz elbow macaroni
6 oz ham steak, cubed
12 oz blue cheese crumbles
1 cup panko breadcrumbs, coated with 4 Tbsp melted butter
In medium pot, melt butter; stir in flour and cook 1 to 2 minutes, stirring constantly.
Add milk a little at a time, continuing to stir. Mix in salt, pepper, and all cheese, stirring frequently until cheese melts and sauce thickens.
Mac & Cheese
Makes 8 servings
Preheat oven to 350ºF. Butter a 9 x 13 baking dish. Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Prepare sauce; remove from heat and add ham. Combine pasta with sauce and stir well. Pour into baking dish. Sprinkle blue cheese crumbles over top of pasta, then top with coated bread crumbs. Bake for 45 minutes or until cheese begins to bubble around edges of the dish; turn broiler on and cook for an additional 2 minutes or until topping is desired crispness. Remove from oven; hoard.