I used an alpaca wool blend and it will certainly keep his little head warm! I'm knitting him one more before he heads to the midwest for Thanksgiving/Christmas and it will definitely be more Scandinavian looking. I'll try to get a picture of him modeling them both when they're finished!
Last week here in California was a nice cool week that really reminded me of a midwestern Fall, minus the color changing leaves (the best part!), so I felt like cooking Fall-themed things. I came across this cheese ravioli with a pumpkin sauce in one of my holiday cookbooks and gave it a whirl and boy am I glad I did - yum.
I just used prepackaged 3-cheese ravioli and made the sauce in 15 minutes.
Pumpkin Sauce:
1. Cut up 1 onion (I used a medium-sized red onion) and saute with a little olive oil. Add 1 teaspoon fennel seeds (if you don't like the taste you can totally omit these, but I love them so I added extra...). Saute until soft.
2. Measure 1 cup milk. Mix 1 Tablespoon flour with a little bit of milk, once combined add the remaining 1 cup of milk. Add to the sauteed onions and stir constantly on high heat until it thickens.
3. Add the 1/2 cup to 3/4 cup pumpkin puree and mix throroughly. Pour over your cooked ravioli and enjoy a Fall dinner!
Since Ryan loves all things extra spicy, I made him some pepper jelly from the peppers. It was my first experience making a jelly, I've only made jams up until now. So easy! I used the recipe straight from my Better Homes & Gardens cookbook in the "preserves" section. It's sweet and spicy, I think it would actually be pretty tasty on some grilled chicken or pork.
