Dear KnitList Sibs:

This is Year 3 of knitting this cardigan for my dad.  At least both sleeves are done now.  I designed the pattern myself as I couldn't find any pattern that would be good with my existing yarn supply -- bottom didn't turn out so well so I'll redo that when I've got the whole thing finished.

The Kaffe Fassett sweater for my daughter has been put on hold as I found it difficult to knit with cotton.  Not too much stretch in the fiber, esp. hard when working with size 2 and 3 needles -- AAAARRRGGGH!!!  I'll continue working on it when I find the willpower to do it <bwg>. I still love Kaffe's designs though, but now I'm dreaming of working on some Debbie Bliss and Joan Moss designs as well.  I wish I'd started on the wool ones.  Kara, did you finish the Foolish Virgins yet?

Also stopped working on that cabled short-sleeved sweater for myself.  Thought I'd better have a FO on hand first and then move on to something else rather than having 3-4 projects at one point.  I know, I know.  Yes, it's fun having several all at the same time but then I have my other projects to think about, not to mention the household chores, the kids, e-mail, etc., etc.  If you guys would stop e-mailing so much maybe I'd get some more knitting done :-).  Take care and Merry Christmas to you all.  Let me know of any Fassett FOs you may have over the holidays, just might inspire me to finish mine.

Stef, Migi and Aisa in Ben Franklin's Neighborhood (actually more like his "yard?")

Dear SewingListSibs:

The background on this page is the fabric I'm using for my current major project:  curtains and slipcovers for the living room/couch.  I took one look at it back in March at Calico Corners and was hooked.  Luckily when we came back into town in September it was still available, but I was able to get it at The Textile Studio for less, then ordered more from The Fabric Store (excellent service!) for less than at CC.  It's called "Glen Eden Spring" by P. Kaufmann fabrics.  Love the feel and color of this fabric!  Will post pics as soon as the curtains are done.  Have you guys found me that pink sheer yet?

Stef and the Kids on the Streets of Philadelphia
Italian Market Village
Philadelphia, PA

Dear s1te people:

Here is the list of websites I'm currently working on so you can check them out:

Please remember to be gentle with your comments as I'm just a stay-at-home mom with web designing as a hobby!  :-D

Manresa School Alumni Association of North America (MSAANA)

Manresa School Class of 1984, now with Flash Animation.  Check out the "jukebox" (click on "tugtog" or "lumang tugtugin"). You'll need Real Player to hear the songs. 

Azucena

The Filipino Gourmet - another seriously delayed project as I need to focus on the cookbook first before this.  Will let you know when I've got updates.

and obviously this page as well:  Christmas 2000

I have changed my settings so as not to receive your e-mail until January 2001, so if you need to send personal e-mail to me please send it to my personal mailbox rather than to the group.  Thanks!

Stef and Migi on the ferry bound for Staten Island
the Statue of Liberty in the background
Staten Island, NJ

Dear BakingListSibs:

Here are the cakes I worked on this year.

A) This one was made for Aisa's 9th birthday.  It's a fondant-covered cake with "lace" piped in white royal icing.  The original design is from Collette's Cakes but I made a few changes of my own along the way.

Lesson #1: fondant is relatively easy to mix but VERY HEAVY which can make it difficult to handle.  The recipe I used was supposed to cover just one cake but it could have covered two.  Also, if using fondant, the cake should only be covered with a thin coating of royal icing (to allow the fondant to adhere).  No jam fillings or the like, as the fondant can weigh down the whole cake and squeeze the filling out, with the danger of it seeping through any cracks that may develop in the fondant.

Lesson #2:  Fondant looks fancy and classy but I still like THE TASTE of Italian buttercream better.

Lesson #3:  The easy and fun part is rolling it out and draping it over the cake.  As simple as making and using a pie crust.

B) This cake was made for Aisa's birthday celebration in St. Louis.  It is a simple one:  a basic yellow cake with strawberry filling.  Frosted with Italian buttercream, tinted peach and piped using a basketweave tip.  The basketweave design looked difficult at first but once you get the first few "weaves" out of the way the rest is, as they say, "a piece of cake".  I love that it looks deceptively complex.

C) This cake was made as an adaptation of Chocolate Fortissimo from Dorling Kindersley's "Cakes".  It's an all-chocolate cake.  The layers are chocolate (can't remember now if I used a mix or baked it from scratch), filled with ganache, chocolate glaze poured on top, rich chocolate buttercream to pipe rosettes, and the rosettes topped with handmade ganache truffles dusted rolled in cocoa powder. Heavenly, especially for chocoholics!

Stef and Manresa Batchmates + families
Linden, NJ

The Filipino Gourmet:  Cooking In America (cookbook project)

The Cookbook Project is still in the works, as it will remain probably for the next 2-3 more years.  I was seriously derailed this year by our PA trip, but I have renewed hope for it in 2001.  I'm reviving the cooking panel in January 2001 for testing the recipes, so if you want to sign up for it, here's the eGroups link.  When you get there, click on Subscribe and follow the instructions.  If I don't have your current e-mail address and might not recognize it, it would be best if you just e-mail me privately and I'll sign you up myself.  Still screening panelists as I want to retain confidentiality until the book is ready for submission and/or publication.