It's been nice and cold and dark and a little rainy and a little windy and just . . . Novembery. Mama is tiiiiiiiired. What is with the time change, seriously. Why does one little hour of difference make such a difference? Baby Mimi wakes at 3:00 a.m. Or 4:00 a.m. Or, blissfully, 5:00 a.m. (which is the old 6:00 a.m.). Ugh. It's too early even for birds. There's nothing up besides us at 4:00 a.m. She's the most chipper (and adorable, it must be said) person I've ever seen in my life at 4:00 a.m., I will give her that!
Thank you for the crock pot — slow cooker — suggestions! Very cool! We made Jennifer's Split Pea Soup that day and it was amazing. It actually needed longer than I had given it, so we saved it for the next day and made some Dutch oven bread and yeah, that was a seriously good dinner for a cold November night. Thank you, Jennifer! I printed out a bunch of other recipes that you suggested and will work my way through them. I also noticed that several people recommended America's Test Kitchen Slow Cooker Revolution, so I got that. A lot of people seem to like this book, and most of the criticisms I read — you need to do a lot of prep before putting stuff in the cooker, the meals cook in four to six hours, which isn't long enough if you are at work all day — aren't problems for me at all. I have much, much more time and energy in the morning to shop for and prepare stuff. I actually really like cooking at that time of day, and since I'm home all day I can time it so that it's ready at dinnertime. We eat by five and are thick into the baby-bedtime routine by six. And honestly, at around four I just want to know what's for dinner, not be trying to make it. I don't always feel like this, but in the fall I definitely do.
So yesterday we thumbed through the new book and decided to try the Swedish meatballs. True to America's Test Kitchen style, the book is super informative and they give you lots of explanations for why a recipe asks you to do this or that. (I've watched the show for years and gotten the magazines, and I love this approach, though sometimes the dishes that I have made from them don't actually wind up being my favorites.) I think these came out really well, though I would not add the sour cream in the last step — the result was a sauce that seemed too heavy and almost cloying and too-sweet; but I should've known that was going to happen, because I don't really like the taste of sour cream in most sauces. I think I would stick with heavy cream thinned with broth or water to finish it off. That's just me. Served over buttered noodles with a green salad topped with roasted roots, yum. Good. Two dinners in a row!Next I'm going to try some chicken.
Thank you for your sweet words about the new animals! I'm really excited about them and have a lot of new ideas. Unfortunately no, neither patterns nor kits for anything new will be available before Christmas. But they will be available eventually. We are making some pretty awesome changes to our production process around here. I met with a business consultant a few weeks ago and it has been kind of life-changing for me. One result of that meeting is that I will be outsourcing all of the fabric cutting for future kits to a local sewing production factory called Spooltown. I've needed this for a while, and I am so excited about it I can't even tell you. This place is so cool, and I am thrilled that we have an amazing local resource like this. I was so excited at my first meeting with them that I couldn't stop talking. Their sewing and production space is gorgeous; I will take some pictures of it when we start the cutting for the new stuff (which won't be for a while, though). Anyway, I have lots of new ideas in the works, and now there will be more time for me to design. I will fill you in as things progress!