Episode 59 Rhinebeck Recap

Homestead:

We are making wine and it is pretty awesome. We purchased a kit from a new brewing shop in Gardiner named Mainiac Brewing & Supply. Its a strawberry riesling as we are making 5 gallons therefore we will have like 25 bottles of it, hopefully we like it. Gerry is also making 1 gallon of a Pomegranates wines from scatch we will see about this one.

Yesterday we made a huge 2 pots of applesauce which meant we could can 6 quarts of sauce.  So GOOD!
Getting ready for Sandy. Boo-Hopefully it is overrated.

RHINEBECK RECAP!-

IT WAS AWESOME!
We stay at the Days Inn in Fishkill NY.
I had a shopping list (got everything plus some on the list)
Fair market basket
Shetland Fiber
Lots of Soap
Lots of Wine-My favorite was black cherry from Knapp going to order more!
Kick butt calendar from Sheep incognito
Bottoms-If you would like one please email me your address and I will ship one off to you.

Sticks&Strings:

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 56 Fall is here too Soon

Winning for the Dream Hobby Contest was Boston Jen entry 17-she has won a skein of yarn from Hopewood Crafts

Food for Thought:

Sweet and Sour Pork:

4 large thick boneless pork chops

1 cup Catalina dressing

1 cup apricot jam

1 package dry onion soup mix

Mix the dressing, jam and soup mix together and pour over pork chops. Cook on low 4-6 hours until chops are done. Break the chops up into large chunks. Serve over rice with lots of the sauce.

Stick & Strings:

Still working on my Vet Lap Robe Pattern is Honeycomb Stroller Blanket by Terry

picture of my lap blanket

Wingspan by maylin Tri’Coterie Designs

Out of the Woods fiber by Play at Life fiber arts

Gerry wants the Roar hat from yarn spun from this fiber.

I also purchase from On the Round, her fiber is AWESOME!

On Friday I was able to purchase by Ashford Kiwi spinning wheel, so more spinning tales to come.

 

WHO IS GOING TO RHINEBECK??? WE ARE!!!

 

Episode 55 Dyeing, Dyeing and more Dyeing

Fiber College Sept 6-9

Stick & Strings:

Vet Lab Blanket using http://www.ravelry.com/patterns/library/honeycomb-stroller-blanket I am loving this pattern. very easy to use and looks awesome

Wingspan

Down on the Corner

LOTS OF DYEING!!!

and here is some finished photos

 

Food for Thought:

Cinnamon Apple Cake

1 can of apple pie filling

1 box of Angel food cake (dry mix only)

Preheat Oven to 350 Degrees. Combine both ingredients in a bowl. Spray pan with NON STICK COOKING SPRAY.

Transfer to greased 9×13 pan and bake at 350 deg. for 20 minutes or until top browns.

Don’t Forget to enter the Dream Hobby Contest

LIKE HOPEWOOD CRAFTS FACEBOOK PAGE

 

Episode 54 Spinning round and round

Currently spinning this lovely fiber

Finished Corriedale 240yds

Be Mine is actually Be My Baby in my stash page

Portland Fiber Gallery Rocks

Romney Ridge Farm has awesome yarn if you havent checked her out you should. Her yarn is featured in a project in fall 2012 twist collective by the way.

Unwind yarn Company is where i got the Be My Baby (aka Be Mine in the podcast sorry Dana)

Still working on the Buttercup and the Wingspan

New Chicks

Good Girls! Everyone seems to be happy with their new home and their new family members!

 

 

Episode 53 London on my Mind

Visit http://hopewoodcrafts.etsy.com

Stick & Strings:

Buttercup by Heidi Kirrmaier using butterfly super 10 yarn in a dark navy color

Wingspan by maylin Tri’Coterie Designs

Purple fleece has the best spinning class ever! if you are locate check it out!

Currently renting a louet s 51 from Portland Fiber Gallery

Unwind Yarn Company

Min Knits podcast

Join our Ravelry group for Happycrafter207 podcast

Food for Thought:

Saratoga Lemonade

Ingredients:
2 bottles Moscato
1 pink lemonade concentrate
3 C of  Sprite (more or less, depending on your taste)
Fresh raspberries

Emptied all of the liquid ingredients into a pitcher and stirred.  Then I mashed
about half the raspberries and put them in.  Placed the rest of the raspberries
in the glasses

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.

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