I omitted the fringe in the pattern (fringe drives me nuts) but I think the scarf is lovely without it.
Monday, December 19, 2016
HOOK: Providence Scarf
I omitted the fringe in the pattern (fringe drives me nuts) but I think the scarf is lovely without it.
Monday, December 12, 2016
BOOK: My Sister's Gonna Be an Author Someday, and I Get to Help
My sister Allison is an artist. Paint, pencil, clay, they've all been used to showcase her talents. For the past year(ish), words have been her medium of choice. She has notebooks and notebooks of plot points, character studies, random ideas that hit her brain when she's out grocery shopping. She attempted NaNoWriMo this past November. And last night she published a story on NookPress and asked me to read it over.
I've offered some random suggestions for her novel in the past. She calls me her "Cloud" because my thoughts are "more organized than hers." And I flatter myself that I've added some details to the story that might prove important. So I'm really excited to be able to help her with this short story too.
I'll be reading it tonight and hopefully soon, she will be a real, published author!
I've offered some random suggestions for her novel in the past. She calls me her "Cloud" because my thoughts are "more organized than hers." And I flatter myself that I've added some details to the story that might prove important. So I'm really excited to be able to help her with this short story too.
I'll be reading it tonight and hopefully soon, she will be a real, published author!
Friday, December 9, 2016
HOOK: Thread Crochet
Crocheting with thread was something that kind of daunted me when I first started crocheting. I was concerned for my tension, my grip, my eyes. But one day my mother-in-law gave me a set of old steel crochet hooks and I tried using one of them with some embroidery floss to make a granny square.
I found it wasn't really too hard to work with. And as long as I have good lighting over my chair, I could work for long-ish periods of time without the small work being hard on my eyes.
Later in the summer, I was looking for ideas to make Barbie dresses for two of my nieces' birthdays. Since Barbies are small, a lot of clothes for them are made with thread. This is what I made:
Those were really fun! And as long as the ends were woven in really, really well, I didn't have to worry about little hands unraveling the dresses as they pulled them on and off their Barbies.
I found the pattern for this doily in a crochet magazine, and made it for a college girlfriend's wedding gift. The picture in the magazine showed it done in pink and white, but this friend isn't really a "pink" sort of person, so I did it in a lovely dark red and white.
I am of the opinion that one can never have too many bookmarks. And, of course, lots of them are crocheted out of thread as well. This leaf bookmark was made for my pastor.
As I've been exploring the sheer variety of doilies available online, I've found a lot of "crinoline girls" and other doilies that are different motifs that are then stitched together to make the final piece. My mom fell in love when I showed her a picture of this crinoline girl doily, and I made it for her for Mother's Day this past spring. It won Grand Champion in the crochet category at the 2016 Le Sueur County Fair, too.
My pastor's oldest daughter got married in early October. As long as I've known her, she has loved strawberries. In addition to strawberry-themed washcloths and dish towels I made for her shower gift, I made this beautiful strawberries-and-cream doily for her wedding present, with 3D strawberries all around the edge.
Blocking this was rather tricky, and the edge was a little ruffly, but I like to imagine her using it as a table top decoration.
At the wedding reception, I spied a large wall hanging of the Lord's Prayer. When I looked closer, it was done in thread and was incredibly beautiful. Filet crochet is something I've been planning on teaching myself at some point, and I decided that point was now. I found a perfect pattern at Free Vintage Crochet.com, and started learning. This is one of those crafts where the final effect is far greater than the work involved. There are only two stitches in filet crochet: chain and double crochet. I took this picture when I was 3 rows in, and it's going to be huge! I'm on row 12 now, and it's looking fantastic! My goal is to finish it by Easter, have it framed, and give it to my church.
I also made some Christmas ornaments for Claire's classroom Christmas tree this past week. They were a little small, but really cute.
I'm assuming I'll be doing a lot more thread crochet as time goes by. I have built up a huge stash and don't want to see it go to waste! Plus it's fun :)
Wednesday, November 23, 2016
COOK: Butterscotch Pudding
Troy doesn't have a huge sweet tooth, and there aren't a ton of desserts that he really enjoys. He loves chocolate chip cookies and ice cream.
And butterscotch.
I found this recipe in Cook's Illustrated a few years ago. It takes some time, but is so worth it. The process is pretty different from other puddings I've made, but it really does work!
Best Butterscotch Pudding
12 tablespoons butter, cut into 1/2 inch pieces
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon lemon juice
3/4 teaspoon salt
1 cup heavy cream
2 1/4 cups whole milk
4 large egg yolks
1/4 cup cornstarch
2 teaspoons vanilla extract
1 teaspoon dark rum
Bring butter, sugars, water, corn syrup, lemon juice, and salt to a boil in a large saucepan over medium heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at a full rolling boil, cook, stirring occasionally, for 5 minutes (or until a candy thermometer registers around 240 degrees). Reduce heat to medium low and gently simmer, stirring frequently, until the caramel is the color of dark peanut butter, about 12-16 minutes longer and the candy thermometer registers 300 degrees.
Remove the pan from the heat and pour 1/4 cup cream into the caramel. Allow the bubbling to subside and whisk vigorously until the mixture is smooth, making sure to get into the corners of the pan. Place pan over medium heat and slowly whisk in remaining 3/4 cup cream until smooth. Whisk in 2 cups of milk until the mixture is smooth, making sure to scrape edges and corners to get all the bits of caramel.
Meanwhile, microwave remaining 1/4 cup milk until simmering, about 30-45 seconds. Whisk egg yolks and cornstarch together in a large bowl until smooth. slowly whisk in hot milk until smooth and set aside (don't refrigerate).
Return saucepan to medium high heat and bring mixture to a full rolling boil, whisking frequently. Once the mixture is boiling rapidly, immediately pour into the bowl with the yolk mixture in one smooth motion (don't pour in gradually). Whisk thoroughly for 10-15 seconds; the pudding will thicken after a few seconds. Whisk in vanilla and rum. If making pie, pour into a baked and cooled pie shell. Cover with plastic wrap directly on the pudding. Refrigerate at least 3 hours.
And butterscotch.
I found this recipe in Cook's Illustrated a few years ago. It takes some time, but is so worth it. The process is pretty different from other puddings I've made, but it really does work!
Best Butterscotch Pudding
12 tablespoons butter, cut into 1/2 inch pieces
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon lemon juice
3/4 teaspoon salt
1 cup heavy cream
2 1/4 cups whole milk
4 large egg yolks
1/4 cup cornstarch
2 teaspoons vanilla extract
1 teaspoon dark rum
Bring butter, sugars, water, corn syrup, lemon juice, and salt to a boil in a large saucepan over medium heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at a full rolling boil, cook, stirring occasionally, for 5 minutes (or until a candy thermometer registers around 240 degrees). Reduce heat to medium low and gently simmer, stirring frequently, until the caramel is the color of dark peanut butter, about 12-16 minutes longer and the candy thermometer registers 300 degrees.
Remove the pan from the heat and pour 1/4 cup cream into the caramel. Allow the bubbling to subside and whisk vigorously until the mixture is smooth, making sure to get into the corners of the pan. Place pan over medium heat and slowly whisk in remaining 3/4 cup cream until smooth. Whisk in 2 cups of milk until the mixture is smooth, making sure to scrape edges and corners to get all the bits of caramel.
Meanwhile, microwave remaining 1/4 cup milk until simmering, about 30-45 seconds. Whisk egg yolks and cornstarch together in a large bowl until smooth. slowly whisk in hot milk until smooth and set aside (don't refrigerate).
Return saucepan to medium high heat and bring mixture to a full rolling boil, whisking frequently. Once the mixture is boiling rapidly, immediately pour into the bowl with the yolk mixture in one smooth motion (don't pour in gradually). Whisk thoroughly for 10-15 seconds; the pudding will thicken after a few seconds. Whisk in vanilla and rum. If making pie, pour into a baked and cooled pie shell. Cover with plastic wrap directly on the pudding. Refrigerate at least 3 hours.
Monday, October 10, 2016
COOK: Hot Fudge Pudding Cake
Simply put, this dessert is amazing.
1 1/4 cups sugar, divided
1 cup all-purpose flour
7 tablespoons cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/2 cup packed brown sugar
1 1/4 cups hot water
Heat oven to 350. Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Stir in milk, butter, vanilla, and almond extract. Beat until smooth.
Spread batter in an ungreased 9-inch baking pan. Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle mixture evenly over batter. Pour hot water over the top. Do not stir.
Bake 35-40 minutes or until center is almost set. Let stand 15 minutes before serving. Very good with whipped cream or ice cream.
Friday, August 26, 2016
BOOK: Always Bring Your Towel
I decided a couple of weeks ago that it was necessary for me to read The Hitchhiker's Guide to the Galaxy by Douglas Adams. A bit of browsing on Amazon led me to The Ultimate Hitchhiker's Guide to the Galaxy. This volume contains the entire 5-book series, which it turns out is a good thing, since the books are not very long.
I have thus far finished The Hitchhiker's Guide to the Galaxy and am currently in the middle of The Restaurant at the End of the Universe. I am completely in awe at the vastness and complexity of Adams' imagination, quite like I generally am when I read anything by Stephen King. The ability to create such ways of looking at reality just impresses me, as does the ability to create new worlds.
I would definitely recommend this book to anyone who likes science fiction, especially funny science fiction, and because there are a lot of books that refer to the Guide, reading the series will help you be "in the know" when you see the references.
I have thus far finished The Hitchhiker's Guide to the Galaxy and am currently in the middle of The Restaurant at the End of the Universe. I am completely in awe at the vastness and complexity of Adams' imagination, quite like I generally am when I read anything by Stephen King. The ability to create such ways of looking at reality just impresses me, as does the ability to create new worlds.
I would definitely recommend this book to anyone who likes science fiction, especially funny science fiction, and because there are a lot of books that refer to the Guide, reading the series will help you be "in the know" when you see the references.
HOOK: Joyalicious Summer Bag
Last year I began working on a purse for myself, but I ended up setting it aside without making any notes about what size hook I was using (since I was using a different size than indicated in the pattern). I went to keep working on it a couple of weeks ago, and discovered this hook problem. So I ripped the whole thing apart and started again.
At that point, I realized that I hadn't been following the pattern at all! There were a couple of steps I couldn't figure out in the pattern, and I was just tired of trying to work it out. I had found another (paid) pattern, the Joyalicious Summer Bag, and the yarn I was using would work really well for it.
I worked on the new bag for a couple of nights. I decided not to line it, and I changed the strap from what the pattern said, and this is what I made. I love it!
At that point, I realized that I hadn't been following the pattern at all! There were a couple of steps I couldn't figure out in the pattern, and I was just tired of trying to work it out. I had found another (paid) pattern, the Joyalicious Summer Bag, and the yarn I was using would work really well for it.
I worked on the new bag for a couple of nights. I decided not to line it, and I changed the strap from what the pattern said, and this is what I made. I love it!
COOK: Chicken-Wild Rice Hotdish
I blew my family's mind last night. I served this hotdish and the girls told me it was the best meal I've made all summer, and Troy ate thirds!
I based the recipe off Betty Crocker's Turkey and Wild Rice Casserole, but I had to change a few things around to accommodate what we like in our house and what ingredients I had.
5 cups water
3/4 cup uncooked regular long-grain brown rice
3/4 cup uncooked wild rice
Bring rice to a boil in a large pot. Reduce heat, cover, and cook 45-50 minutes until rice is done and water is absorbed.
4 tbs butter
4 tbs flour
Salt, pepper, Wildtree scampi blend
4 cups milk
Melt the butter over medium heat. Whisk in flour and seasonings. Cook about a minute until slightly browned. Whisk in the milk gradually and cook, stirring frequently, until thickened.
1 cup sour cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 tsp thyme
Salt & pepper to taste
Combine the white sauce, sour cream, broth, Parmesan and seasonings in a bowl. Mix in the cooked rice and about 4 cups (or 1 pound) cut up cooked chicken. Spoon into a casserole dish and bake 45 minutes at 350 degrees.
Makes about 8 servings and a very happy family.
I served this with peas on the side.
For dessert, I peeled, halved, and pitted about 10 peaches. I placed them in a baking dish and poured a melted stick of butter over them. I placed 1/2 tsp brown sugar in each cavity and sprinkled the whole with cinnamon. I baked them at 350 degrees for 15 minutes and served them warm with vanilla ice cream.
I based the recipe off Betty Crocker's Turkey and Wild Rice Casserole, but I had to change a few things around to accommodate what we like in our house and what ingredients I had.
5 cups water
3/4 cup uncooked regular long-grain brown rice
3/4 cup uncooked wild rice
Bring rice to a boil in a large pot. Reduce heat, cover, and cook 45-50 minutes until rice is done and water is absorbed.
4 tbs butter
4 tbs flour
Salt, pepper, Wildtree scampi blend
4 cups milk
Melt the butter over medium heat. Whisk in flour and seasonings. Cook about a minute until slightly browned. Whisk in the milk gradually and cook, stirring frequently, until thickened.
1 cup sour cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 tsp thyme
Salt & pepper to taste
Combine the white sauce, sour cream, broth, Parmesan and seasonings in a bowl. Mix in the cooked rice and about 4 cups (or 1 pound) cut up cooked chicken. Spoon into a casserole dish and bake 45 minutes at 350 degrees.
Makes about 8 servings and a very happy family.
I served this with peas on the side.
For dessert, I peeled, halved, and pitted about 10 peaches. I placed them in a baking dish and poured a melted stick of butter over them. I placed 1/2 tsp brown sugar in each cavity and sprinkled the whole with cinnamon. I baked them at 350 degrees for 15 minutes and served them warm with vanilla ice cream.
Thursday, August 4, 2016
COOK: Biscuits and Gravy
I made the most amazing biscuits and gravy for supper the other night. I made my usual baking powder biscuits but used a larger cutter so there were 7 large biscuits instead of 14-ish smaller ones. Then I had some ground pork in the freezer from my share of the hog my brother got last fall, so I found this recipe at Allrecipes.com: Breakfast Sausage.
I browned the sausage and spooned the meat into a separate bowl. I sprinkled about 1/3 cup flour over the drippings and cooked for a couple of minutes until the roux was browned. I gradually stirred in 3 cups of milk and whisked until it was thick. I added salt and pepper to the gravy and returned the meat to the pan. I served the hot gravy over hot biscuits, split on the plate.
Yum, yum, yum.
I browned the sausage and spooned the meat into a separate bowl. I sprinkled about 1/3 cup flour over the drippings and cooked for a couple of minutes until the roux was browned. I gradually stirred in 3 cups of milk and whisked until it was thick. I added salt and pepper to the gravy and returned the meat to the pan. I served the hot gravy over hot biscuits, split on the plate.
Yum, yum, yum.
Saturday, July 30, 2016
Hello!
I've decided to create a blog detailing my three favorite hobbies: reading, cooking, and crocheting. I'll save links to patterns and recipes here, and post pictures of my creations and favorite books.
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