Snow (-y) Day!

Just before sunrise this morning

We are finally getting a snowy day! I came home from work last night and listened to the weather reports and decided to err on the cautious side and cancel knitting classes today. Since weather forecasting is not ever a sure thing, I am always hesitant to cancel classes but this time it seemed that they were consistent messages that we were going to get measurable snow. And, YIPPEE! We are!

When we awoke this morning the snow hadn’t begun (picture above) but within an hour or so the snow could be seen coming up the lake and before long, it looked like this … and it’s supposed to continue on through the rest of the day.

The snow begins

So, my brain went on a snow day day off and I forgot my 8am Zoom meeting and my 9am Zoom meeting and I’ve chosen to give myself grace and move on to enjoy the day regardless. I decided that I’d give myself the gift of baking this morning. First up was The Foodie Physician’s Blueberry, Apple and Walnut Baked Oatmeal. I love baked oatmeal. I have always wanted to love oatmeal but the texture makes me gag. When I discovered baked oatmeal, I was skeptically hopeful … but it was good. I’ve been baking it ever since. This is a good recipe and I like it a lot. I used my frozen organic Maine blueberries and some too-old-to-eat apples from the farm in this recipe and local maple syrup. I didn’t have any plain yogurt but I had vanilla so that’s what I put in. I just had a serving for lunch and it was delish! Here’s the recipe:

Blueberry Apple & Walnut Baked Oatmeal (The Foodie Physician)

  • 1 cup walnuts, chopped, divided
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon plus extra for garnish
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups milk, any type (I used oat milk)
  • 1/2 cup plain low-fat Greek yogurt
  • 1 large egg
  • 1/3 cup maple syrup
  • 2 tablespoons melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract (use the pure stuff not the imitation)
  • 1 1/2 cups blueberries, divided
  • 1 1/2 cups peeled, finely chopped apple, divided
  1. Preheat oven to 325 degrees (F)
  2. Spray an 8×8 inch baking dish with cooking spray.
  3. Mix walnuts, oats, baking powder, cinnamon and salt in a bowl.
  4. In a second bowl whisk milk, yogurt, egg, maple syrup, coconut oil and vanilla together.
  5. Arrange 1 cup each of apples and blueberries on the bottom of the prepared baking dish. Scatter the oat mixture evenly on top. Pour in the milk mixture and press to submerge all the dry ingredients into the liquid. Scatter the remaining walnuts, apple and blueberries on top and sprinkle with cinnamon.
  6. Bake 40-45 minutesuntil the top is golden and the oats are set. Serve warm or at room temperature. Serve as is or topped with milk, Greek yogurt or maple syrup. (Try it without further sweetening, I think it’s great as is with milk!)

Since I’d baked something for myself, I decided to make something for my wonderful hubby. His choice was blueberry muffins. This recipe, I’m afraid, I can’t share, it’s a family secret and held close to our family’s chest. But I will share the baked muffins if you ever come visit us in Maine. They are a regular pre-breakfast treat when we have company.

We had a visit from our neighborhood Pileated Woodpecker. The female is a regular at our feeder this winter. I sure hope this means that she has a nest close by and that we’ll see her whole family in the spring! Our little red squirrel has also been a regular at our living room window feeder and we have fun laughing at his or her antics. We can get up close and personal with the window between us but it will sit and eat all of the sunflower seed in the feeder if we allow it.

Paperwhite Narcissus in bloom

And the frosting on the snowy day cake is that my first Paperwhite Narcissus is blooming!

And now I’m up in my atelier sharing this snowy day with you and in a few minutes, I’ll be heading over to my chair to knit. I have a 3-cable baby blanket on the needles in Berroco’s Vintage Chunky for a client and the queue of orders is already starting … it’s a new year, after all. I’ve also re-started knitting the Arne and Carlos mini-jumpers for my Advent Calendar. I would like to finish them before Advent 2022. And I’m going to cast on a sweater that has been sitting in my Ravelry queue for at least a couple of years. I’m going to add some steek stitches to it so I can knit it in the round. I’ve decided that my first WIP (or UFO) attack for 2022 will be my lobster hat. It’s been languishing way too long.

You can see all of these projects on my Ravelry project page. Gone knitting!

Covid-19 Social Distancing, Day 46

Spring is just about to really make a commitment here in Maine! We had some rain and some very light flurries this morning … and I’m really hoping that we don’t see any more snow until October. Thank you very much!

I’ve been working on a Wonderful Wallaby sweater for my nephew. He’s already a year old and he’s growing like a weed. I love the Wonderful Wallaby sweater and I’ve made a few of them. One of them was for his big sister long ago and far away.

Wonderful Wallaby Sweater by Cottage Creations

The Wonderful Wallaby sweater is knit from the bottom up. The pocket (that’s why it’s a Wallaby) is knitted at the same time as the body of the sweater. The pocket and the body are knitted together, and the body is continued. Sleeves are then knitted in and you finish knitting the yoke and a hood. I am not going to make the hood this time. I’m going to knit a simple crewneck by continuing the decreases at the shoulders until there are 60 stitches and then knit a 1×1 rib on the smaller needles. At least that’s my plan. At this time, I am thinking that I will use the duplicate stitch to add a surprise on the pocket. I don’t want to tell you exactly what that will be until it’s done and delivered. The yarn has been following me around for over a decade. I did made myself a top down sweater with it. Elsebeth Lavold’s Tweedy Wool is 85% highland wool, 10.5% acrylic and the remainder is viscose, 136 yards in a 50 gram ball and it’s discontinued. The little surprise will be stitched in Cascade 220 Superwash … because I could get the right colors!

Morning Glory Baked Oatmeal

I’ve made a new batch, with a new recipe, of baked oatmeal this morning and it’s my favorite so far. It’s full of pecans, almonds, carrots, coconut, and cranberries in place of cherries. I found the recipe on Pinterest and it’s super delicious! I actually had a serving and a bit more for “lunch” today … I had to try it! The recipe is on Cooking in Stilettos. I fully recommend it! And I don’t like oatmeal! I will freeze the eight other servings and pull them out as I want them and “zap” them for a minute or so. I ate mine today with just a bit of almond milk … I didn’t need to use any additional sweetener which is always a win!

I seem to be hitting my stride here in “quarantine” and it’s feeling a bit more “normal”. I have made an effort to reach a level of acceptance around this time. It’s surely the weirdest experience that I’ve had in my life (and I’m no spring chicken!) I have been counting my blessings, finding things to be grateful for every day and talking to and checking up on people that I love. I am coming to believe that this time of not being so busy has been a blessing. I’m talking to my kids more, my friends more and my students and co-workers, too. I’m also getting my knitting groove back. I am able to concentrate a bit more … although I do have days when I get nothing done. I’m not perfect.

Our weather is improving. We’ve had some beautiful days and we have been able to have coffee on the porch. This is what we wait all winter for!

Gone Knitting!


Follow me on Facebook at Queen Bee Knits by LindaWarner and @QueenBeeKnits on Instagram. All of the details on my knitting and crochet projects are on my Ravelry projects page, I’m lindar.