It’s been tough these past couple of months trying to keep up with The Great American Aran Afghan.  For a while there, I was doing pretty well, but that was because I was stuck in bed with the flu and couldn’t do much else but knit.  Now, baking has taken over my life and my poor afghan has been neglected.

I finally took out the needles a couple of weeks ago and decided to get going on this thing.  I’m already over six months from starting it and from the looks of things, it’s going to be at least another six months until it maybe, might be, possibly be close to done.

This square was truly a horror for me.  Not because it was hard (although it’s really easy to mix up your 2/1 RPC with your 2/1 LPC and not realize it until you’re almost done), but because I had seriously screwed up the last few rows with no way of being able to fix them.  So I redid the entire thing (see this post).  That was a real pain.

Moving on…

The Swiss roll was a success with my parents.  I was really, really nervous because I thought the cake would be dry and the filling would be a runny mess.  As soon as I got to my parent’s house, I put it right in the fridge.  Refrigerating cakes is always scary to me because the cake will usually get stale quicker.  But if it’s filled with buttercream, it kinda needs to be refrigerated if it won’t be eaten within a certain amount of time.  Lucky for me though, the cake wasn’t too dry and the buttercream wasn’t a mess.  My parents loved it!  And what I love about my parents is that they ate it for breakfast.

And just a side note…

FoodGawker.com has rejected all of my best food photos, except for two which appeared on the site a couple of days after it opened (most likely these were accepted since they didn’t have many photos at the time and needed some bulk).  But it looks like TasteSpotting.com will be coming back!  They have been updating the site with little sticky notes and there might be hope!