Another project that I am contributing to is the making of a comfort blanket for Jenn. So I am working on some 8 x 8 squares in some soft peachy pink superwash wool that Amy was so generously giving away at our last knit meet up in Dearborn.
Of course there are always a few wip's in the background, the "Ruffles" scarf from the Scarf Style book and the never ending Kevat lace shawl.
We had the pleasure this week of dealing with automotive mayhem. My husband's car completely died on him ...twice. The first time it died, the dealer allegedly fixed the problem, apparently not however since it is sitting in his workplace parking lot in a non-starting mode. I had to get up at 4:30 AM to pick him up from work which by the way is an hour drive on a good day. I am hoping that he will call the dealer tomorrow and give them hell regarding their shoddy repair work and will not sink another dime in to resolving the problem. Luckily I have a co-worker who also lives in the Downriver area and is willing to give me a ride to and from work next week which is a good thing since I also have a long commute. Doesn't it always seem that cars have the worst timing for breaking down?
Since next week is Thanksgiving, I thought that I'd post what is one of my favorite recipes and one that gets rave reviews every year. I picked it up off of the Whole Foods website several years ago and makes a nice change from your standard yam with marshmallow dish. Or you can just get the ingredients, drink the bourbon and forget the whole cooking mess! Have a good holiday all!
Roasted Sweet Potato, Apple & Onion Salad
4 t extra virgin olive oil
5 cloves of garlic unpeeled
1/2 t rosemary crumbled
2 1/2 lb. sweet potatoes, peeled and cut into 1/2" chunks
3 T maple syrup
3 T bourbon
1/4 cup cider vinegar
2 T sesame oil
2 t Dijon mustard
3/4 t salt
3/4 t pepper
2 large apples cut into 1/2" chunks
1 large red onion sliced thin or chopped
Prep time about 45 minutes
1. Preheat oven to 425 degrees
2. In large baking pan, combine olive oil, garlic, and rosemary. Add sweet potatoes and toss to coat. Cook, turning potatoes as they color, for 35 minutes until tender and lightly browned. Remove garlic from pan peel and mash.
3. Meanwhile, in large skillet, heat maple syrup over medium heat. Remove skillet from heat and add bourbon. Return to medium heat and cook for one minute. Transfer to large bowl, and whisk in vinegar, sesame oil, mustard, salt, pepper and mashed garlic.
4. Add apples, onion, sweet potatoes and toss to combine. Serve warm, or at room temp.