Poetic Licence Taken

Well I finally got my iPhone and I have to tell you, I am one happy camper.  I looooooooove it.  I feel like waxing poetic, a la Elizabeth Barrett Browning:

How do I love thee? Let me count the ways.
I love thee to the depth and breadth and height
My soul you can reach, when feeling out of sight
For the ends of Being and ideal Grace. no matter where I am or what I want to do.
I love thee to the level of every day's
Most quiet need, by sun and candlelight. ( Your battery is strong and your ability is amazing.)
I love thee freely, as men strive for Right; (I will never be unconnected again!)
I love thee purely, as they turn from Praise. ( You are always there for me.)
I love with a passion put to use
In my old IPod Touch ,griefs, and with my childhood's faith. which had it’s wifi limits.
I love thee with a love I seemed to lose
With my lost saints IPod Touch,
I love thee with the breath,
Smiles, tears, of all my life! and, if God choose,
I shall but love thee better after death.

( I promise to keep your battery charged and get a new should that time ever come to pass).
You are everything to me, phone, camera, internet, email, date book, address book, calendar, education, financial wizard, sports provider.  Your apps are amazing.  You can literally do almost anything.
That’s how I love thee! 

And speaking of love, how about my socks.  They are coming along slowly but they are just gorgeous. I have turned both heels and am on the foot of sock #1.

You should be able to see that the side cable is now starting down the top of the foot and continues till the toe decrease. 

Here is my newest yarn love, Dream in Colour Starry. Deep Seaflower colourway! 

And yes, those are sparkles of silver flecked throughout the yarn.  Are those going to make gorgeous socks or what!!??

I am now off to make Popularity Cookies for our KN Christmas party tonight.  And just so that you too may be popular, I have posted the recipe!

Popularity Cookies

Ingredients:

35 soda crackers
1 cup butter
1 cup packed light brown sugar
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup blanched slivered almonds

Directions:

1.
Preheat oven to 400 degrees F (205 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil.

2.
Combine butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and boil for 3 minutes. Pour over crackers completely.

3.
Bake for 5-6 minutes, watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.

Note: I use the dark chocolate chips when I can find them as I prefer dark chocolate to milk or semi-sweet chocolate!