Episode 18 Kipping it up

Knit in Public Day in belfast went great…we had about 35 people come through out the day. I made goody bags for everyone

all in all it was a GREAT EVENT~! I will do it again next year.


My Chickens have names: Poppy, Pepper, Montreal, Currant, Paprika, Chipotle, Saffron, Ginger, Cinnamon, and Nutmeg

AND HERE IS MY KICK @SS COOP!!! how jealous are you!!!

Sticks & Strings:

Daybreak shawl-10 rows of each colors

Isis both front and back lace parts are done..need to join them

Joined Badass womans yarn club-1st shipment being mailed june 20

New project:

To use String theory yarn-caper socks (fingering)

Idea Citron (but sock yarn?)

Traveling woman

Down on the Corner:

New dyeing project 3 yards of beige wool

Frames are selling like HOT CAKES!!

That should cover it:

 6 dresses need finished for the 4H girls: Heather Ross SUNDRESS!!!

Food for Thought:

Easy White Chicken Enchiladas


  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup green salsa
  • 2 (6 ounce) packages seasoned cooked chicken cubes
  • 1 cup shredded Mexican-style cheese blend
  • 1 1/2 cups white cheese sauce, or queso dip
  • 6 (8 inch) flour tortillas


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8×8-inch glass baking dish with cooking spray.
  2. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
  3. Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

 Check out The History Chicks Podcast.


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June 2011
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