Finished Project: Lemongrass

Finished Lemongrass sweaterCheck it out.  An actual finished project!  I finished knitting my Lemongrass sweater  back in May.  It just needed to be blocked and I had to sew on the buttons.  But where’s the incentive to do that when you finish a sweater when summer is coming? So it was finished this week.

Lemongrass sweaterI used Austermann Murano which is a bulky self-striping yarn.  It’s now discontinued so I got it at a discount. I purposefully made my yarn selection because as my first real sweater, I wasn’t confident I’d even get through it or that I’d even want to wear it.

side of my LemongrassBut I did and I do because the pattern is so well written and easy to follow.  I love the cable pattern down the front and the way the sides come together with buttons. The only changes I made were to the stitch used to increase for the arms and putting two buttons on each side.

So I’m pretty pleased with my big warm bulky sweater and even though I’m sad to see summer go, at least I can look forward to getting to wear this new sweater that I knit myself.

Lemongrass sweater

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11th Annual Gourmet Granary Candlelight Dinner

Last night was the 11th Annual Gourmet Granary Candlelight Dinner in Lemont, Pennsylvania. The event was catered by EcoVents and benefited the Lemont Village Association.Granary Gourmet Dinner - LemontIt was a cool evening, perfect to enjoy a Spanish themed multi-course meal in the John I. Thompson Grain Elevator and Coal Sheds.

Outside the Granary, Lemont, PAThe evening started with plenty of appetizers and wine from Mt. Nittany Winery and beer from Otto’s Pub and Brewery.

AppetizersTo start there were cracked marinated Spanish olives, salted almonds, a selection of cheeses, figs with goat cheese and serrano ham, and a variety of empanadas: mushroom and cheese, chicken and poblano cream cheese and beef and potato.   I tried two of the empanadas and the fig with goat cheese and ham.  My favorite was definitely the figs.

empanadas and figWe joined three other couples at our table for the rest of the meal.

table one in the granaryThe next course was a salad with arugula, grapes, and almonds with a saba vinaigrette and bread made my Ron and Sue Smith.

salad with arugula, grapes and almondsThe next course was a pumpkin and bean soup.

pumpkin and bean soupThe main course included papas bravas

papas bravasvegetarian paella

vegetarian paellaBasque-style chicken with prosciutto and olives

Basque-style chicken with prosciutto and olives and chick peas and chorizo (which was my favorite part of the main course).

chick peas and chorizoDessert followed with coffee from Cafe Lemont and a cherry almond tart.

cherry almond tartOnce again, it was a lovely event with a great crowd.