Update on the Idiot: She hasn't passed the blockage, yet. However, the vomiting has stopped, she has more energy, and she is eating. If something doesn't come out of her tomorrow, then my husband will take her back to the vet on Monday.

I got my SWTC DiscontinuedBrandNameYarn.com Bamboo this week! It's so pretty. I don't think I would have chosen this color in the store, but I like it. The color is actually a little more rich than in the picture.

The washcloth that I knit a few months ago for my husband is starting to look a little ragged. I had some variegated pink Sugar'N'Cream lying around, so I knit this:

It is technically a washcloth that I knit for myself that will stay in the shower and he can use if he needs to. This is because heaven forbid that he actually own anything pink.

Also, my boss's birthday on Friday. I made some carrot cake cupcakes that I adapted from a couple of different recipes. I'm posting the before and after picture of the first dozen. (Notice how one cupcake is missing. I had to taste one to make sure that they were edible...yeah, that's it. It was for the good of my coworkers.)

Better For You Carrot Cake Cupcakes

2 cups flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 3/4 cups sugar

4 eggs

1 cup no sugar added applesauce

1/3 cup oil

4 cup grated carrots

3/4 cup walnuts

1 cup powdered sugar

1/2 tsp vanilla extract

8 oz. 1/3-less-fat cream cheese

dash of salt

Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. Mix together sugar and eggs until thick and pale. Stir in applesauce and oil then gradually add the flour mixture. Fold in carrots and walnuts. Bake at 350 for ~25 minutes. Check with toothpick.

For cream cheese frosting, beat together powdered sugar, vanilla, cream cheese and salt until smooth.