The fall jamming edition:

cranberry applesauce

I’m calling it cranberry applesauce, though apple cranberry sauce would be similarly appropriate. It’s got a flavor much like cranberry sauce (with undertones of apples, scotch, and various baking spices), but the texture of mostly-homogenized applesauce. I cooked it for a really long time to get the apples to cook down that much. I don’t buy cooking apples, since my main use for apples is eating them whole (well, okay, biting pieces off, but not cutting with anything other than teeth)–I just cook with the squishiest of the generally crisp apples I like to eat. This means that jamlike things take longer.

In other appley news, I’ve gone through enough of the 20-pound bag of Gold Rush that I bought a month ago that I happily signed up to get another one a week from Sunday. Mmm, apples.

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I’ve been doing a bit of fibery stuff, to try to stay sane for working a lot. The most recent spinning:

acadia
I decided I needed some plain wool to spin, of a breed I hadn’t spun before, and for which I didn’t have any particular project in mind. So I dug my Acadia out of the fiber pile (it’s a stack of bins, or it’d be spread all over the floor) and set out to spin a 3ply. The talk seems to have been right–Finn is quite nice to spin. That’s one ply all spun and the second one started.

I’ve also been knitting some; I’ve nearly finished turning the heel on that sock. Yes, it takes more than a week to turn a heel when I’m only knitting a row or half a row or something at a time. Maybe this weekend? Of course, I’m also planning to start a new pair of socks: I’ll need concert knitting, for someplace darker than World Cafe Live.

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