My current work in progress:

Seaforth designed by Alice Starmore, knit in British Breeds 5-ply Guernsey Wool on US 3 needles.


Scandinavian Confessions!

aka . . . Tales of Holiday Horror

Lut’fisk, n. (Nor. & Sw. prop., lyed fish), stockfish which has been soaked for several days in lye water to prepare it for cooking.


Yep, you read that correctly — lye.

For some reason, Swedes love this stuff at Christmas. Personally, I don’t get it. Here is a hilarious account of how to eat lutfisk written by a non-believer.

My father is definitely a believer. He considers lutfisk to be the nectar of the gods. So Dad, this is for you:

Ode to Lutfisk

Ah lutfisk, oh lutfisk! You stinky old fish,
To not have to eat you is my greatest wish!
On Christmas Eve we sit down to dine,
In anticipation of a feast so fine.
My father approaches, a gleam in his eye,
That among my family causes great hue and cry!
For Daddy Dearest has brought us a treat,
Something we can’t believe he expects us to eat.
Yes, yes indeed, you must fear your worst fear,
A platter of lutfisk is hovering near.
Quivering slightly in a sauce made of milk,
Strong men have fled from fish of its ilk!
Bravery is one thing, stupidity another,
My family all runs, heading for cover.
We are not stupid, we won’t touch the fish,
For even the cats recoil from this dish.

Okay, so T.S. Eliot I ain’t.

If even after all that you are curious to try this delicacy, here is a link to a recipe. I am not responsible for the results.

Scones, baby!

Look! Look!


I made these bad boys last night, for the office party today. My own recipe. And if I do say so myself, They Are Awesome. Do you want the recipe? You know you do!

Wendy’s Chocolate Chip Scones

4 cups all purpose flour
3/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced
12 ounce bag mini chocolate morsels
1 cup whipping cream
3 large eggs
1 tablespoon vanilla extract

Preheat oven to 400F. Line 2 baking sheets with foil. Sift flour, sugar, baking powder and salt into food processor bowl. Add butter and process until mixture resembles coarse meal. Stir in chocolate morsels.Whisk cream, 3 eggs, and vanilla to blend. Add egg mixture to flour mixture; process just until combined into a ball.

Scoop up two generous tablespoons of dough into a ball and flatten to 3/4 inch thickness. Place scones on prepared baking sheets, spacing one inch apart. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 8 hours ahead. Cool completely. Store in airtight container at room temperature.) Serve warm or at room temperature.

Makes about 22 scones.

Izzy wanted some scones.


But I didn’t give her any — chocolate is bad for cats.

Fulmar Update

Did some sleeve knitting. Yada yada yada. Here it is, thrown down casually on the couch.


Sometimes you just gotta be casual!

No old knitted crap today, because I was busy making scones last night. But never fear — it’ll return tomorrow!


  1. Mary from MD says:

    I’m of German heritage and my family was always trying to get me to eat sauerkraut. I would sooner eat tree bark. I survived on peanut butter & jelly growing up because I couldn’t bring myself to eat sauerkraut with the rest of the family. I must say, that I learned to cook at an early age out of necessity, just so I could have something to eat. That’s when I became convinced that there had been a mix up in the hospital when I was born because I like Italian and Mexican and my family did not.

    By the way, my 17 year old son (who likes Italian & Mexican) walked by and saw the scones and would like to try some! They look much better and more appetizing than any old fish!

  2. Mary, you sound like a kindred spirit! ๐Ÿ™‚

  3. My father’s family is from Sweden. Christmas dinner always used to be lutfisk, home-made potato sausage, hard tack, and home-made root beer. The lutfisk was jetisoned soon after grandma died and now the root beer is store-brought; but we still have the home-made potato sausage (although there’s a fight over making it every year. Hey, what’s Christmas without a fight over potato sausage?).

    Scones!? I love scones! Too bad my baking skills are rather lacking.

  4. Potato sausage don’t sound too bad. My dad loves blood sausage. Eeeeewww!!!

    The scones are pretty easy to make — you ought to try them. Just remember when mixing up the dough, less is more! The secret to making them tender is to mix them until the dough just barely holds together.

  5. My dad loved blood sausage too. And bone marrow from soup bones, jellied beef tongue for sandwiches, pickled pigs’ feet….
    I’d rather have chocolate chip scones anyday – thanks for the recipe!

  6. I’m with you, Kathy. ๐Ÿ™‚ Office party is in full swing and the scones are being snarfed up at an alarming rate . . .

  7. Scones look great — I’ve done Cranberry Pecan — maybe I’ll post those to my blog later. Italians eat a similar dish to lutefisk on Christmas Eve — baccala. Salted cod, essentially, but I don’t think that its cured with lye. You have to soak it for a couple of days, changing the water frequently. Then you can stew it or bread it and fry it. I love fish, but its not one of my favorites.

  8. Mmmmmmm . . . I love cranberry scones!

  9. There used to be a website called Mango Mama’s Natural parenting, but I’m not sure what happened to it…they had a good recipe for scones.. I don’t think it had any eggs in it (I put one in anyway! )… was pretty good..I’ll post my version of the recipe on my blog…

    Carolyn: I’d love your recipe for Baccala… I made something with salted cod some time ago but don’t remember what…it was a recipe in an older issue of Mothering Magazine.. late 90s, around 97 or 98…

  10. Wendy, I followed your link to the travelogue story about lutefisk. I laughed until I cried. You see, I’m of Norwegian descent and my parents actually grew up in a town in Minnesota where all the churches had Lutefisk Dinners at holiday time. My mother has cooked it several times, I can remember how horrible it smelled. She never made me eat it, though, to her credit.

    Did you know that if you eat lutefisk with silver utensils, they turn black? Yum… It’s truly amazing those scandinavians survived the cold if that was what they ate for protein.

    Thanks for the big laugh. I sent that link to my mom and my brother.


  1. links for 2004-12-24

    Wendy Knits!: Chocolate chip scones For birthday breakfast (categories: breakfast desserts recipes) super eggplant: pumpkin bars These look easy, and tasty. (categories: desserts holidays recipes)…