Well, it’s been a wonderful vacation… Just now I’m sitting at the dining room table, sipping on some Spiced Pumpkin Cider (recipe below) in a delicate tea-cup and admiring my new stash addition. The cider is excellent with lots of spice and a bit of body from the pumpkin — just the perfect thing for a cold October morning.
Yesterday in Fayetteville, we stopped by Hand Held Knitting and I scored some really nice cotton yarn at a 40% discount which was very nice. It’s Mission Falls 1824 Cotton colors 405, 774, and 775. It’s grand, no?
I’m thinking maybe some baby hats, booties and a jacket or two. Or I could just wait until it pops up in the queue and, you know, speaks to me or something… 🙂
Also, in anticipation of Stephanie Pearl-McPhee’s forthcoming book, All Wound Up, I am finally reading Knitting Rules! and, as usual, she’s delightfully quirky. I can’t wait until her the new book is released next Tuesday. She’s on tour for two weeks, but, alas, she’s not touching down anywhere near me this time.
Saturday it’s back home to Virginia. I pray that there are no delays and our luggage makes it home with us 🙂
While I’m thinking about it, here’s the recipe for the cider:
7 c Apple Cider
1 (15 oz) can Pumpkin
1/2 tsp ground Allspice
1 tsp Cinnamon
1/2 cup Splenda Brown Sugar blend or equal amount Brown Sugar
8 Cinnamon Sticks
In a 5 qt saucepan, heat the cider. Stir in the pumpkin, allspice, cinnamon, and Splenda/brown sugar. Heat until mixture comes to a simmer over low heat for 5 minutes.
Serve in a cup with either a cinnamon stick or dash of ground cinnamon on top.