Who Wants A Penguin Block?

Today's block was a stupid appliqued penguin. Who needs that? But in keeping with the spirit of the block (if not the letter), I made an appliqued Snowball block of Sally Sweet, Transvestite Extraordinaire. LoL. Here is my drawing of the prototype, alongside the block in its finished state.

I started unraveling a 100% silk sweater today, for a special order. I don't know if the lady will like this yarn though. It is very strandy, like 5-6 strands of silk thread just running along together. Because of that, I have run into a snag that I can't seem to get untangled, so I quit for the day on it. I am probably going to have to try to ply it before I hand dye it. Another strike against efficiency, LoL.

I got a new roving yesterday. When it arrived it was blue, green, and brown. I have overdyed almost all the green areas with black, and I think this yarn is Joe Morelli. It has blue for the jeans he perpetually wears, black for his hair, T shirt, and attitude, and brown for his sullied reputation. This is both the top and bottom of the braid. I am not sure what this will be when spun, but I am thinking it has to be a sock yarn. YUM!

No weirdness for today. We stayed home, LoL.

Artemas is baking Pineapple Upside Down muffins. I told him each step and now he has them in the oven and they smell wonderful. Tomorrow will be breakfast-to-die-for!

Here is the recipe:
Preheat oven to 400F. Grease a dozen standard-size muffin cups (or use baking spray)
"Bottom" topping:
12-oz. can crushed pineapple
Dark Brown sugar
Maraschino Cherries, if you like
Using an 12-oz can of crushed pineapple, put an equal amount of pineapple and juice in the bottom of each muffin cup. Add about a Teaspoon (maybe a little more) of dark brown sugar to each cup with the pineapple. And if you like, put a maraschino cherry in each cup. Set aside.
Muffins:
1 Cup Sour Cream (lowfat ok) or applesauce
1/3 Cup Butter
2 Eggs
3/4 Cup sugar
1/4 teaspoon nutmeg
Beat until thoroughly blended. Then add:
1 cup Flour (I use unbleached. If you use self-rising, eliminate the following ingredients)
1 Tablespoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon salt
Stir the dry ingredients in. Then add another 3/4 cup flour, barely stirring into dough.

Spoon batter into prepared muffin cups, on top of pineapple. Bake for 12-14 minutes. Turn muffins out onto cooling rack while hot. Sometimes it helps if you loosen the muffins around the edge with a knife. Enjoy!