Ugh

I have a cold. I've *had* a cold for the last week. I hate colds. I took Monday off from work, but I ended up working from home part of the day since they were shorthanded in the office.

On Sunday, I took a sweater fitness class with Anne Hanson. I was really looking forward to it, but thanks to the cold, I didn't enjoy it as much as I should have. I didn't take any pictures, but Anne did a great blog post about her weekend here. I did learn a few things, some bad, some good. My waist is now the same size as my hips were in college (bad). Also, you should pick a sweater size that fits your back shoulder measurement (good). Have someone measure from the top curve of one shoulder up and over to the top curve of the other shoulder. Pick a pattern that fits that measurement, then adjust the rest of it to your body. I bought a bunch of her patterns while I was there. Someday I'll get around to them.

Meanwhile, I've been working on my socks. I'm a couple of rounds farther than this picture. I have about 10 rounds to go before I start the heels.


Karira sock pattern, Destination Yarn in Tuscany colorway

There's a new baby in my extended family! My cousin had this little beauty this week:


"My name is Josie"

She'll get the quilt I made last month when I meet her at Thanksgiving. I just need to make a label for it.

In other news. I got a package in the mail this week and someone helped me open it.



Anyone want to guess who my helper was?


"What'd I do?"

Banana Pineapple Cake

Here's the recipe for the cake I made the weekend before last. It's based on this recipe plus some of the comments.

Banana Pineapple Cake

3 c. all-purpose flour
1 c. granulated sugar
1 c. firmly packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
2 c. diced/mashed bananas
1/2 c. cooking oil
1-1/2 tsp vanilla extract
3 eggs
1 c. drained crushed pineapple, (reserve juice)
1/2 c. reserved pineapple juice

Sift together flour, sugars, soda, cinnamon and salt. Add remaining ingredients and pour into a greased tube pan. Bake at 350 degrees for about an hour or until the cake tests clean. Cool 15 minutes in pan, then invert onto a serving plate. Cool completely. Glaze as follows: Mix about 1 cup of powdered sugar with enough pineapple juice to make a thick glaze. Drizzle glaze over cake.

Enjoy!