Episode 32 Cant stand “toast”

So the PC repair company called and told me my laptop is toast. So I am still in the same boat with the podcast….but at least I have things setup on Gerry’s desktop and we will be looking for a new Laptop over the next month or so. Maybe Black Friday will have good deals for me.

So Halloween was Monday we didn’t have a single Trick or treater. kind of sad but Gerry was happy he has gotten Halloween candy in his lunch box each day since.

On Halloween night we did have another issue. My hot water heater decided it wanted to become toast! as well. We didn’t have hot water at the house for 3 days, lucky for me my dad owns a plumbing company. He was able to hook me up.

Gerry got the Bee supplies he ordered so we have bee hives living in our garage without any bees till spring.

Stick & Strings:

I have finished my Caelum sweater for Ethan. I think it looks great. I ordered butterscotch colored stone buttons I am waiting for them to apply to the sweater. It currently is on its blocking board.

My traveling woman shawl is also on the blocking board.  These boards are awesome I highly suggest them.

I am swatching for my Diplodocus I love this sweater and want to make sure it will fit cayden.

Check out all Tot toppers designs

That should cover it:

Clue for SAL

This step is your quilting step…this is really going to be a special touch to your quilt. There are two main ways to quilt the 1st i would call free motion quilting and stitch in the ditch.

You will need to check out your sewing machine because all of them are different. Free motion quilt your machine needs to be able to drop the feed dogs.

this is just a general quilting video


this talks about the settings or your machine bu remember each machine is different


here is a video free motion quilting


lcvday’s Channel-she has 450 video. GREAT CHANNEL FOR QUILTING check her out


and here is a stitch in the ditch video


Food for Thought:

Homemade Marshmallows:

1 cup (240 ml) cold water, divided

3 – 1/4 ounce envelopes (21 grams) unflavored

2 cups
(400 grams) granulated white sugar

1 cup (240 ml) light corn syrup

1/4 teaspoon salt

2 teaspoons pure vanilla extract


4-5 cups (460 – 575 grams) confectioners’ (powdered or icing)
sugar, sifted

 Lightly butter, or  spray with a non stick vegetable spray, the bottom of a 13x9x2-inch baking pan. Line the bottom of the pan with parchment paper. Then sift about 3
tablespoons of confectioners’ (powdered or icing)
sugar onto the bottom of the pan (this will help release the set marshmallow
from the paper).

Place 1/2 cup (120 ml) cold water into
the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle
the gelatin over the water and let stand until gelatin softens, about 15

Meanwhile, in a heavy two quart
saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup (120 ml) cold
water. Stir over medium heat until sugar dissolves and the mixture comes to a
boil. Cover the saucepan with a lid and let boil for about three minutes to
allow any sugar crystals to dissolve from the sides of the saucepan. Remove the
lid and attach a candy thermometer to the side of the pan. Increase heat to high
and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees
C), about 10 minutes. Remove from heat.

With mixer running at low speed, slowly
pour the hot syrup into the gelatin mixture in a thin stream down the side of
the bowl. Gradually increase the speed to high and beat until mixture has
tripled in volume and is very thick and stiff, about 10 minutes (looks like
thick marshmallow cream). Add vanilla extract and beat to combine, about 30
seconds longer.

Scrape marshmallow mixture into the
prepared pan and spread with a damp offset spatula or rubber spatula. The
mixture is very sticky so just smooth it out as best as you can. Dust the top of
the marshmallow with another 3 tablespoons of confectioners’ sugar and let
stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by
first running a small sharp knife around the edge of the marshmallow to loosen
it from the pan. Invert the pan onto a large cutting board that has been dusted
with confectioners’ sugar. You might have to use your fingers to help loosen the
marshmallow from the pan. Peel off the parchment paper (the marshmallow will be
sticky) and dust the top of the marshmallow with confectioners’ sugar. Cut the
marshmallow into squares using clean kitchen scissors, a pizza roller or a sharp knife.
Dip the cut sides of the marshmallows in additional confectioners’ sugar. Shake
off excess sugar and store the marshmallows in an airtight container, at room
temperature, for up to two weeks.

Makes about 24 – 2 1/2 inch


1 Comment (+add yours?)

  1. Crafted by Carly
    Nov 13, 2011 @ 03:50:04

    Hi Lori,
    I was very happy when you mentioned me in your shout-outs in the latest episode – and super-excited when you suggested people visit my blog! Thank you so much!!! I’m pretty new to blogging (and don’t really know if I’m getting things right), so it was lovely to hear you say such nice things about it.
    Thank you, thank you, thank you!!! 🙂


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