Summer top "Cap Ferrat"

I had a leftover yarn from the Aughnacloy sweater and decided to make something light and "summery". The result is top "Cap Ferrat". I named it after a famous French Riviera resort where this kind of garment would be very appropriate.
The body of the top is knitted in seed stitch, the picot trim and the straps are crocheted. I agree with fellow knitters who find that the combination of knitting and crochet elements in one garment is an interesting design idea.
There are crocheted lace strips inserted on both sides of the top.

Light and Yummy Summer Treats

This weekend I attended Bring-A-Dish party, and enjoyed various delicious foods prepared by friends. While many of the dishes were mouthwatering, I was especially impressed by the following two. I changed the original recipies somewhat.
Enjoy!

Baked Butternut Squash

1 medium-sized butternut squash
1 small can crushed pineapple
½ cup cinnamon apple sauce
1 teaspoon lemon juice
1 teaspoon cinnamon

Microwave the squash for 20-25 min, until it becomes soft. Scoop the pulp out when it cools off. Combine with the rest of the ingredients; add 1 teaspoon of cinnamon and 1 teaspoon of lemon juice. Butter pan and bake for 20 min in 300 F oven.

Summer Raspberry Pie

1 package frozen raspberries
1 package raspberry jello
1 small can evaporated milk
3 tbsp sugar
1 Graham pie crust
Fresh berries for decoration

Add 1 cup of boiling water to half package of raspberries. Let simmer for 2 min. Add 1 package of raspberry jello. Combine with the other half-package of frozen raspberries. Meantime, whip evaporated milk with 3 tbsp sugar (or add more sugar to taste). Mix with jello liquid. Pour into the pie crust. Chill in a fridge for 1 hour. Decorate with fresh berries and serve.