I did a fair bit of knitting this weekend, though I've decided to keep the particulars under wraps for now, since it's something I'm designing and I haven't decided what I'm going to do with the pattern once I'm done.
HOWEVER, as a ploy to distract you from how genuinely annoying my smug secret-keeping really is—I could have just not mentioned it—here is a CAT:
And a recipe for very, very good chocolate ice cream.
Very, Very Good Chocolate Ice Cream
adapted from Nigella Lawson in one of her books, possibly the domestic goddess one
2 egg yolks
2/3 c. plus 2 T sugar
1/4 c. cocoa
2 c. milk
3 1/2 oz. semisweet chocolate, melted
Whisk the eggs and 2/3 c. of sugar in a bowl until thick and creamy. Whisk in cocoa. Bring the milk to a boil and add to the egg mixture, pouring slowly and beating all the while. Whisk the melted chocolate into the eggs and milk. Set the bowl over a pan of simmering water and stir until everything is smooth and amalgamated and beginning to thicken.
Put the remaining 2 T sugar into a saucepan and turn the heat to high. Heat until it's dark brown and molten, then whisk into the chocolate custard. Cool and thoroughly chill the mixture, then freeze in an ice cream maker.