Episode 69 Radio Silent Ended

Finally back to the microphone. Sorry for the detail.

 

Episode 68 Where’s my MOJO at?!

Stick&Strings

Working on Vonica using my Rhinebeck yarn from Miss Babs Yowza - Whatta Skein!.

Spinning

Space Cowboy Fiber -Northern Solstice Alpaca Farm

New Fiber from First Draft shop

I have been reading

Defending Jacob, by William  Landay

Firefly Lane, by Kristin Hannah

Food For Thought:

Cheesy Broccoli Chicken Foil Packs

Ingredients:
1 package Stuffing mix; chicken flavor
1 1/4 cups Water
4 Boneless skinless chicken breast halves
4 cups Broccoli Florets
1 cups Shredded cheddar cheese
4 slices Cooked bacon; crumbled
4 tbsp Ranch dressing divided
- Oven to 400

Directions: – Spray 4 large sheets of heavy-duty foil with oil.   – Combine stuffing mix and water.   – Spoon 1/4 of the stuffing mixture onto the center of each foil sheet. – Top stuffing with a 6oz. chicken breast half.   – Top chicken with 1 c. broccoli.   – Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.   – Drizzle with 1 T. ranch dressing   – Bring up foil sides and fold to seal, leaving room for heat circulation inside   – Place packets on a cookie sheet and bake 35-40 mins  – Remove packets and let stand 5 mins   – Cut sits in foil for steam before opening  and enjoy.

Episode 67 I am bananas

Stick&Strings

Working on Vonica using my Rhinebeck yarn from Miss Babs Yowza - Whatta Skein!.

Working on my Travelling Socks from the knitters brewing co. sock-aholics.

Chevron Scoop by Mary Kennedy

Spinning

Space Cowboy Fiber -Northern Solstice Alpaca Farm

Food For Thought:

Nutella Banana Bread

  • 2 cups flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 3 mashed ripe bananas
  • 1 tsp. vanilla
  • 1/3 cup milk
  • 3/4 heaping cup Nutella

Instructions:

- Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.
- In a large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended. Add inflour, baking soda & salt. beat at low speed just until flour is incorporated (don’t over mix).
- Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well.
- Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
- Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.
SO TASTY!!! TRY IT!~
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Episode 66 Fifty Shades

Stick&Strings

Working on Vonica using my Rhinebeck yarn from Miss Babs Yowza - Whatta Skein!. Its going well now after getting assist directly from Bonne Marie Burns.

Working on my Travelling Socks from the knitters brewing co. sock-aholics.

My charity knitting right now is Basic Pattern for Children’s Mittens by Elizabeth Durand

Helm by Stephen West
Chevron Scoop by Mary Kennedy

Spinning

Gale’s Art BFL Petals- will be Navajo plied

Food for Thought:
Make a boxed cake mix taste like a bakery.
Step 1: Look at the directions on the cake mix
Step 2: Add one more egg (for example box says 3 eggs and 4)
Step 3: Use melted butter instead of oil and double the amount
Step 4: Instead of water, use milk.

Step 5: Mix well and bake for the time recommended on the box.

Can also add Vanilla Extract if you would like

Episode 65 Fittin’ Mitten

Stick&Strings

Working on Vonica using my Rhinebeck yarn from Miss Babs Yowza - Whatta Skein!. Its going well now after getting assist directly from Bonne Marie Burns.

Working on my Travelling Socks from the knitters brewing co. sock-aholics.

My charity knitting right now is Basic Pattern for Children’s Mittens by Elizabeth Durand

Helm by Stephen West

Spinning

Gale’s Art BFL Petals- will be Navajo plied

Food For Thought:

Swiss Turkey Burgers

1 lb. ground turkey meat

1 medium red onion, finely chopped

1/2 cup fresh parsley, minced

1 tbsp garlic powder

1 tsp salt

1 tsp pepper

Swiss cheese

Mix ingredients together and form 4-6 patties.  Grill on medium heat for 7 minutes a side.  2 minutes before burgers are done, place a slice of cheese (optional) on each patty.  Serve hot.

 Don’t forget to enter the Contest

 

Episode64 Lacking Vitamins

Stick&Strings
Working on Vonica using my Rhinebeck yarn from Miss Babs Yowza - Whatta Skein!. Its going well now after getting assist directly from Bonne Marie Burns.
Working on my Travelling Socks from the knitters brewing co. sock-aholics.
My charity knitting right now is Basic Pattern for Children’s Mittens by Elizabeth Durand
Spinning
Finished spinning by Blackberry Bulleye Bumps from Loop. LOVE LOVE LOVE this fiber
Steph has posted the start of the Feb, Mar, April sal which I will also be joining.
I also visited the Purple Fleece on Saturday and Deb showed me how to use the Handcards Gerry got me for Christmas (which were the Howard Brush Handcards)
I also visited the Cashmere Goat and signed up for a color class which will be held 1/26 and I’m going to join a book club with their group. The 1st book they are reading is The Serect Keeper by Kate Morton
I will be going to SPA as well in Freeport Feb 2 or 3.
Food For Thought:
Crock Pot Pesto Ranch Chicken:
8 boneless, skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning Mix
1/2 cup chicken broth
Mix together the pesto, ranch dressing and chicken broth and pour over chicken in the Crock Pot and cook on low for 8 hours. I served this with Spaghetti and tossed veggie salad.

Episode 63 2013 SAY WHAT

Hello ALL
Merry Christmas and HAPPY NEW YEAR!!! I can not believe 2013 is here already! What exciting plans do you have for 2013?
This year I will be making my first trip to CA. In May my sisters and I will be traveling to Palm Springs CA. It should be a very exciting. We are making plans now. We will be spending 1 day at least at Disneyland. Anyone in the Palm Spring area have any other suggestions?
Stick&Strings:
In  crafting goals I plan on knitting more sweaters. I am setting a goal of 1 sweater per quarter so during 2013 I want to finish 4 sweater and on January 1st I started my 1st one with Vonica Using Yowsa Whatcha Skein I got while at Rhinebeck.
Spinning goals would just continue to expand my skills- I want to learn how to use my handcards
I would like to get some plying skills down
Project:
Duffers GREAT pattern! I have finished the knitting but have not felted them yet because they are a gift for a Feb birthday.
I finished a Cable mitten set for a Christmas Gift. This is a pattern I designed I am working on writing it up for a new yarn base that I will be carrying in
Hopewood Crafts Etsy shop. I am going to need test knitters if anyone is interested let me know, it will probably be the end of January or beginning of February.
Traveling Socks are coming along I believe everyone is caught up but there is 1 person who has like 3 pair and hasn’t been able to send any to the next knitter so there is a hiccup in the circle right now. Hopefully It gets back on track in the next couple of days.
Spinning currently working on my two bullseye bumps from Loop!. I love the loop bumps and see myself ordering more
I also have my handcards which Gerry got me for Christmas which I am trying to learn how to use them.
I will be making a 2 ply with the loop bulleyes and then trying to figure out a pattern for it.
That should cover it:
I made another Carseat Cover for my cousin who had a baby boy on December 26. I got the tutorial on Pinterest. In the past I have made a few of them and they have been loved by the people I gifted them too so I figured they would love it as well.
Food for Thought:
Egg Nog Coffee  Cake
1 cup granulated  sugar
1/2 cup butter or  margarine, softened
1 cup eggnog
1 container (8  ounces) sour cream
1 teaspoon rum  extract
2 eggs
2 1/2 cups   all-purpose flour
1 1/2 teaspoons  baking powder
1/2 teaspoon baking  soda
1/2 teaspoon salt
Struesel  Topping
1/3 cup granulated  sugar
1 tablespoon   all-purpose flour
1 tablespoon butter  or margarine, softened
1/2 teaspoon ground  nutmeg
Grease bottom only of rectangular pan, 13x9x2  inches, with shortening. In small bowl, mix all Streusel Topping ingredients  with fork until crumbly; set aside. In large bowl, beat 1 cup granulated sugar  and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat  in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2  1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle  Streusel Topping over batter. Cover and refrigerate at least 8 hours. Heat oven  to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in  center comes out clean. Cool 20 minutes.
Egg Nog Glaze
1/2 c. powdered sugar
1-2 Tbsp. Egg Nog
In small bowl, mix all Eggnog Glaze ingredients  until smooth and thin enough to drizzle. Drizzle over coffee cake. Note: You can wait until right before baking to  make the struesel topping and sprinkle it on the batter and then bake if you  want a more crunchy-type topping.

Episode 62 Gearing up for the Holidays

Stick & Strings:
I finished Gerry’s Roar Hat by Kate Oakes. I used two braids of polwarth which I spun. Dark green for the main part of the hat and blue for the ribbing.
Jen Lucas Mystery Shawl is coming along. I added a few extra repeats to the 1st clue because I was seeing reviews that the shawl finished up small.
Woolly Wormhead Mystery Hat has been completed. The pattern is called Encircle. I am still working on the knitting- I added 2 extra repeats in the circumference of the hat because I want to have it slouchy hat. I am now working on the crown of the hat.
I am working on the 3 step of the Travelling socks with the group from The Knitters Brewing Company.
I am going to be casting on Duffers using Cascade 220.
Currently I am spinning a gradient dye english shetland by Funhouse Fibers called Rainbow Brite
Food for Thought:
Nutella No Bake Cookies
Ingredients
  • 2 cups sugar
  • 2 tablespoons cocoa
  • 1 stick butter
  • 1/2 cup milk
  • 1 cup Nutella (chocolate hazelnut spread)
  • 1 tablespoon vanilla
  • 3 cups oatmeal
  • Parchment paper or waxed paper
Directions
  1. In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add nutella, vanilla and oatmeal. Stir well.
  2. On a sheet of parchment paper (or waxed paper), drop mixture by the teaspoonfuls,. Set aside until cooled and hardened, about 30 minutes

Episode 61 Happy Thanksgiving

Stick&Strings:
Happy Topper Hat is complete. Made with cascade 220 in purple for brim and purple gray for the body of the hat.
Jen Lucas Mystery Shawl KAL working on clue 2
Woolly Wormhead Mystery Hat KAL
Started a Traveling Sock circle with some gals from the Knitters Brewing Company Podcast.
Going to cast on Today
Roar Hat using my handspun for Gerry
Finished spinning my Gale’s Art show special in Corridale
Now spinning my On the Round Batts
I also wanted to take part in small business Saturday so I purchased some Moments Yarn (similar to Kid Silk Haze) from Miss Babs on great discount. Also went to Over the Rainbow yarn shop and got a set of 16inch circular needles.
We also went to a craft fair Saturday morning at the Samoset Resort. I purchase a few surprise for my swap partner in a couple of swaps I am in this coming month.
Food For Thought:
Ingredients
  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Episode 60 Harvest Knitting

Hurricane Sandy Fundrasier Until November 18, 5pm EST

Heading to the Fall Harvest Fest in Bangor
We will be bottling the wine tomorrow. Ill keep you posted on the taste. Gerry is picking out a 2nd wine kit as we speak.

Stick & Strings:

Finally finishing my Knuckle Buster Fingerless Mitts
Blackberry Cowl made from my handspun, I am using the wooden buttons Gerry makes for us to sell in our Etsy shop, So this will also be a shop sample during craft fairs.
I am currently working on two different Mystery KAL.
1.Woolly Wormhead’s Mystery Hat KAL using my dyed sport yarn from my shop which will also be a shop sample
2. Jen Lucas Mystery Shawl KAL-using my light pinkish purple Froebe Fibers sock yarn I got at Camp KIP
I am also knitting on Happy Topper Hat made from cascade 220 for the knitting.

Food for Thought:

Crockpot Cube Steak and Gravy

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup
mix 3/4  cup water
Salt and Pepper to taste

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.
I served with Mashed potatoes which were leftover from weekend chicken dinner. Super easy meal and great for a long day of work or fun.

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