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

 

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.

Episode 58 Countdown to Rhinebeck

Contest: What’s your favorite Halloween Custom you have been? add your post to Ravelry post

Stick&String:

Finished My Wingspan by maylin Tri’Coterie Designs

Plan to casting on a Hat next either

Simple which could use some of my handspun

Camden Cap

That should cover it:

Double Irish Chain Quilt

Started quilt

Food for Thought:

Basil Feta Chicken

The Ingredients. serves 4-6 (4 grown-ups, or 2 grownups and a handful of kids)

1 1/2 to 2  pounds chicken thighs (mine were boneless, skinless)

1 (14.5-ounce) can fire roasted tomatoes

1 (14.5-ounce) can garbanzo beans, drained and rinsed 1/2 cup pitted green olives

1/4 cup tightly packed basil leaves

8 ounces crumbled feta cheese

The Directions.

Cooks in a slow cooker.  Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garbanzo beans. Sprinkle on green olives, add the basil leaves(I cropped mine) and crumble on the feta cheese. Cover, and cook on low for 7 hours

So tasty! I did serve this over penne pasta

If you see me at Rhinebeck please say hello, and I am hoping to have buttons.

Jackson wanted to say “Hello”

Episode 57 Commons

Stick & Strings:

Wingspan by maylin Tri’Coterie Designs

Vet Lap Robes (Christmas gift donation) Honeycomb Stroller Blanket by Terry Kimbrough, Susan Leitzsch, Lucie Sinkler

Next on the hit list is Pure Maine Mitts

Spinning: Baby Demin Blue

also spinning Alpaca

 

That should cover it:

Irish double chain quilt

my fabric choice

Food for Thought:

Corn Chowder

Ingredients

•                             4  potatoes (peeled and diced)   (I used red potatoes so I didnt have to peel)
•                             1  Can of cream corn
•                             1 Can of whole kernel corn
•                             2 Cups of chicken broth
•                             8 Ounces of diced ham
•                             1 Cups of diced onions
•                             1/4 Cups of butter
•                             2 Cups of half and half

Directions

1. Step One

   Place potatoes, both cans of corn, chicken broth, ham, and onions into the slow cooker.

2. Step Two

   Cook on low for 7-8 hours.

3. Step Three

   Mash the mixture to your desired consistency and then add the butter and half and half.

4. Step Four

   Cook for an additional 30 minutes on high, and you are set!

Episode 52 Exciting July

Homestead:

chicken rockin’ out their new yard area

Clothes line up and ready to go

Trip to Owl’s Head lighthouse to do my homework assignment  for the Shoot It! class I am taking on Craftsy.

Stick&Strings:

Finished by Sothia Shawl

It ready just needs a light blocking to smooth everything out. I love it!

I am going to be casting on the Wingspan shawl  and I think i am going to also cast on the Buttercup using the navy butterfly super 10 yarn I got a while ago.

I am going to finish my current vet lab robe which is a design of my own doing and cast on for the Honeycomb throw

Spinning class at the Purple Fleece. I LOVE IT!!!

I am spinning on an ashford kiwi wheel and using BFL roving to spin. I love it! did I mention that.

Food For Thought:

Zucchini Boats:

2 zucchini

crushed garlic

olive oil

8-10 cherry tomatoes

1/2 c bread crumbs

1/2 c mozzarella

Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish. Scoop out the center where the seeds are with a spoon. Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper.  Arrange sliced cherry tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes.  Remove and place sprinkle mozzarella on top and place them back in, but now under the broiler til golden and bubbling. Remove and drizzle with olive oil and a sprinkling of grated parmesan. You will love this as a side dish!

Episode 51 New Adventures

Grand Opening of Hopewood Crafts Shop on Etsy July 4th.

Stick&Strings:

Still working on the Sothia Shawl.

 

This has been my only knitting this week because I have been working on dyeing yarn for the etsy shop. I wanted to thank all of you for being a listener so I am offering all of you a 15% coupon code for the month of July. (starting July 4th). I also plan on knitting shop samples using my dyed yarn. What one skein projects do you suggest?? please share on the ravelry group thread for this episode.

Food For Thought:

Kitty Chow

Makes 4 Servings

Ingredients:

• 2 Cups Fiber one Honey Squares
• 4 Tablespoons Butter or margarine spread
• 2 Tablespoons Creamy All Natural Peanut Butter
• 2 Servings splenda
• 1 Package of Fat Free Sugar Free Vanilla Pudding Mix
• 2 Squares Chocolate Almond Bark

Directions

1. In a large mixing bowl melt butter, chocolate almond bark and  peanut butter. (I used the microwave) Stir in the Splenda packets.
2. After melted pour cereal into mixture. Stir gently
3. Let the mixture cool for a good 20 minutes.
4. After mixture has hardened pour mix into a large zip lock bag, add the box of pudding mix and shake gently until coated
5. Enjoy!

Episode 50 Wine-O

new music this week called Little Miss Maine by Tuck Let me know what you think?

Sweetgrass Winey

Stick & Strings:

Sothia by Robin Ulrich

Next I will use my new malabrigo sock for Sugared Violets

Dont Forget to enter the contest

Prize:

Hopewood Crafts Yarn

New Yarn shop in Rockland- Over the Rainbow Yarns

Food for Thought:

Lemon Angel (3 Points per serving)

Ingredients 1 box angel food cake mix

1 jar lemon curd, jar, heat 45 seconds (about 12 oz jar)

1/8 cup water

Instructions Mix together and spread in a 13×9 greased pan bake at 325 for 25 mins. When cool sprinkle with powdered sugar.
I also gave the hint of heating up the lemon curd for 45seconds and adding 1/8 cup of water when mixing. That really was helpful as the lemon curd is really thick.

Last Time I made it in a bundt pan and just baked it for about 45mins-Check with toothpick to ensure it is fully cooked.