Hello again! This time I want to share with you a small project that took less than 3 hours to knit and helped me put my mind a bit away from the other knitting projects I am currently working on. I do not consider myself to be a fast knitter, but I am also not that slow. It depends on the project, still, this one was so much fun to knit!
It is from Vogue Knitting Holiday '06 issue and it has already setup my mind for the coming winter season. Gosh! I wish there would be snow in Mexico City.
On other more delectable things I finally learned why we name peanuts in a particular way in Mexico. We call them "cacahuates" and more than once people abroad would find it funny that they were called that way as, for example in italian they are called "arrichidi" and in french "arriquides". Spanish being also a latin language I never understood why we would call them with such a particular name, but now I know. It is because of the aztecs and this fact made me smile. The aztecs language, the "mexica", was very interesting. All words were composed of particular roots with a unique meaning. In the case of peanuts the aztecs would call them "tlalcacahuatl", tlalli meaning "earth" and cacahuatl meaning "cacao bean", resulting in "cacao bean from the earth". Nowadays we just call them cacahuates!
Rita, this one is for you,
(from Margaret Fulton´s "Encyclopedia of Food & Cookery")
Melt together 60 g/2 oz (4 tbsp) butter and 60 g/ 2 oz (1/3 cup) dark chocolate in a bowl over a pan of hot water. Gradually beat in 2 tbsp boiling water, 140 g/ 4 1/4 oz (1 cup) icing (confectioners) sugar, sifted, a pinch of salt and 1/4 tsp vanilla essence (extract). Use as a glaze over chocolate cake.