I've gone and done it. I've moved, lock, stock and barrel. I've been a little tired of my previous blog home for a while, and Typepad's latest goofiness with commenting was just the last straw.

So I've got new digs. Come on over and check it out. The move has been relatively painless, though not everything is over there just yet. This blog is paid up for a few months, so I won't delete it for awhile, but all new posts will be at the new house, assuming I can figure out how to post over there.

Make sure you update your feed readers! Currently my feed count at the new place is a big fat zero, which is a bit demoralizing!

See you over there...

Two nights ago a friend called and said he had a gift for us, and could he stop by. Of course I said yes. Who turns down gifts? A few minutes later he was at our front door, with a huge paper bag full of chanterelle mushrooms that someone had given him. He wanted to know if we wanted them, since he wasn't sure what to do with them.

A glass of wine later, we had the menu planned, and sent Greg to the market to get pork chops while John and I did a little prep work. Here's what we came up with.

John cooked the polenta, using Marcella Hazan's recipe from her Essentials of Classic Italian Cooking. This is a great cookbook, by the way. Someday I'd like to cook my way through it, in the style of Julie & Julia. I never seem to get past the first few pasta sauce recipes, though, since they are so perfect.

I sadly neglected to get a photo of the fresh chanterelles, but here's what they look like.

I cooked the pork chops and mushrooms. After cleaning the mushrooms, I sliced them thickly, then sauteed them in a bit of butter and olive oil until they were just starting to get soft, then added a little white wine and simmered briefly. Meanwhile, the pork chops were cooking, first sauteed, then a little shallot added, then white wine. They braised with the lid on for about 5-6 minutes a side, just until done. Don't overcook pork chops, by the way. We actually prefer them just a tiny bit pink in the middle. If you cook them all the way through, they get tough and chewy.

The pork chops went into the warming oven, the braising liquid went into the waiting mushrooms, which were then cooked down a little until syrupy.

A little chopped Italian parsley went in at the end.

The whole mess went on plates, with some lightly steamed green beans on the side. We also had a salad with fresh heirloom tomato slices, topped with fresh mozzarella and slivered basil, drizzled with olive oil and balsamic vinegar.

And here's Lewey, pretty sure we might drop something.

Not bad for last minute made-up cooking!

That was the first finished thing. The other thing that's finished is this.

Yes, it does look like sort of a wonky blocking job. It's a baby blanket, for pete's sake. I just mashed it out and pinned it down. More details will follow in a later post.

Hey, that could be a country-western song!

I'm nearly done with that endless baby blanket. I have to say that I almost wienied out on doing the I-cord that this pattern suggests. By the time I got to the last pattern row, I had 544 stitches on the needle, and the thought of doing I-cord around all that was enough to make me want to drink bourbon.

Wait, I already drink bourbon. Oh well.

Here it is. I've almost finished three sides, so don't have too much left to go.

I really like this yarn. Since it's taken me so long to finish this thing, I'll forgive you if you've forgotten what I'm doing here. This is Knitpicks City Tweed, in the heavy worsted weight. It's very soft and squishy, and I just hope it holds up well. It's soft enough that I'd worry a bit about pilling and wear, but we'll see. Baby blankets don't need to last forever, after all.

I'll be glad when I get this done and off in the mail before the intended recipient is old enough for college. I need to finish John's True Blue sweater next, since the Major Knitter and I have just committed to a knit-along starting November 1st. Here's what we'll be knitting. We were planning on doing a Rogue knit-along, then saw this, and fell hard. Within about thirty minutes, we'd both changed our minds and ordered the Black Water Abbey yarn for Faery Ring. Mine will be in Haw, which is a lipstick-scarlet red. I believe the Major will be knitting hers in Wine.

Here are the Ravelry links for the pattern. There are two versions, but the only difference is the range of sizes. The pattern is free, which makes up a bit for the fact that I just bought a couple thousand yards of yarn for the danged thing. There's even a Ravelry group, of course. Anybody want to join us? We'll see if either the Major or I can hold off on casting on until November 1st!

Here's how the grilled pizza turned out. First of all, the review. It was definitely something I'd repeat. It sounds fussy, having to make dough, but if you wanted to cheat a bit, you could buy ready-made pizza dough. The recipe makes enough for six individual pizzas, and we made two and froze the rest of the dough in two-pizza servings. Next time all we'll have to do is top them and grill. The recipe is from Sunset Magazine.

With a bread machine, this is a snap.

Have I told you about my new bread machine? No? The old bread machine worked just fine, that is, until we bought a gas generator and had it set up. The boys had to put in a new circuit breaker panel to get it going, and in the process of testing it, blew out a bunch of crap in the house. Most of it was just small appliances, and fortunately I'd had the sense to unplug the computers, or they'd be toast, too. There was one near-disaster, with a surge protector in the pantry that nearly started on fire and filled the house with burned plastic smell. That was fun. It left black soot all over the desk in the pantry.

But, I digress. Back to the pizza. I got a new Zojirushi bread machine out of the deal, and that's it, up there.

Here's the prep work:

After you finish the dough, you pat it out on oiled parchment paper (waxed paper would work as well). Don't even think of combining the dough and making one big pizza. It would be a little tricky to manage flipping and turning on the grill that way.

Then you grill the first side, without the toppings.

Take it off the grill, turn it cooked side up, then put the toppings on the already grilled side. We used a local farmer's goat cheese, a bit of tomato sauce out of a jar*, fresh heirloom tomatoes, thinly sliced sweet onions, and added the basil at the very end.

Put it back on the grill, uncooked side down, and finish. Really, this only takes a few minutes for each side.

Poor another glass of wine, and enjoy.

*We used some really good stuff from Trader Joe's. I normally make spaghetti sauce from scratch, but this stuff is good in a pinch.