Please welcome Heimathafan to my sweater wardrobe! This was knit as part of Isabell Kraemer's annual TYP KAL which I'm pretty sure stands for "take your pick knit along" in which hundreds of knitters (thousands maybe) throughout the world knit their choice of Isabell's patterns. It's a chatty, friendly group and the meeting place is on Ravelry. I am one of the quiet ones but I do enjoy reading everyone's comments. I choose a pattern I had in my queue since it was released in November 2024, and paired it with yarn I purchased last year when I was visiting Sisters, Oregon. I love it!

First, it was really fun to knit. The dip stitch stripe is catchy and easy. The fit is divine, no surprise, as I always find Isabell's patterns to fit me well. I started off with the second size for the yoke, then at the separation of sleeves, I changed to the size one. I could have stuck with the first size throughout, but I don't like my sweaters to fit too tight anymore and I'm very happy with the fit and how it feels. The yarn is magic! It is 100% merino but I wouldn't say it is the softest merino I've used. Still, I can wear it next to my skin, loved knitting with it, think it is a great value and love their colors. I'd be happy to use it again. 

We had a fun Thanksgiving and hope you did too! We made these applesauce and cinnamon ornaments with decent success. They smelled heavenly when they dried in the oven. And it wouldn't be Thanksgiving without a batch of sugar cookies. Thank goodness I had expert help with both projects!

As for that little packet of giblets tucked inside every turkey or chicken, I used to cook the heart and gizzard for our dog. Now I toss those—and the neck—straight into the stock pot for the turkey stock the next day. Can you believe it was 6 years ago I wrote the three part Turkey Soup Chronicles? I of course made turkey soup again this year and my husband pronounced it to be the best ever, but then he says that every year! But the liver that comes in the packet? That’s my treat. I love making a simple little pâté for two. There’s hardly a recipe, but here’s what I do:

In a pan, melt about three tablespoons of butter, then add the liver, an egg, salt and pepper, and whatever herbs sound good—fresh or dried. Here I used sage, oregano, and rosemary. You can tuck in a few slivers of onion, celery, or garlic, too. Cook over medium heat for a few minutes, stirring occasionally, until the liver is fully done.

Then scrape everything into a mini processor for a smooth pâté, or just mash it with a fork for a rustic version. Enjoy! It’s the perfect little nibble to keep on the kitchen counter for the cook and her helpers.

I love nothing more than lighting the fire, sitting by the tree, and knitting while Christmas music plays. I’ve only managed it once so far this year, but I’m determined to fit in many more of those cozy evenings.