Yesterday, I had every intention of starting to knit a pair of socks. I wound my yarn into a ball and picked a pattern. Inextricably, I found myself investing 12 solid hours into card weaving. 12 hours of failure, in case you were wondering. I cut 507 yards of yarn (38 cards, four pieces of yarn per card, 10 feet long each), I cut up a deck of cards into card weaving cards, and I spend hours upon hours combing (with a comb) the yarn to rid it of tangles.
All that, and the project had to be scrapped (or reset, but that was another 10 hours of work). Sometimes, I really hate ambition.
Tuesday, August 30, 2011
I have nothing better to do
... than browse the internet and troll through archives! Stuff that I have open tabs for:
OMG, General Tso's Chicken
I want to can a bushel of tomatoes! Now where to find them... :-P
The shoes that I want to turn into bike shoes -- but I can't convince myself to spend $45 on a pair of shoes that I'm going to take a dremel to...
How-to make a loom out of a cardboard box
From a post on packing lunches I like how she does portion control by having two containers of the same size. Filling one with veggies, and the other half of carbs, half of protein.
Although in Polish, ornaments made from leftover icing from gingerbread
Argyle Ornaments
Fabric Artichoke Ornaments
Crocheted Trivet
OMG, General Tso's Chicken
I want to can a bushel of tomatoes! Now where to find them... :-P
The shoes that I want to turn into bike shoes -- but I can't convince myself to spend $45 on a pair of shoes that I'm going to take a dremel to...
How-to make a loom out of a cardboard box
From a post on packing lunches I like how she does portion control by having two containers of the same size. Filling one with veggies, and the other half of carbs, half of protein.
Although in Polish, ornaments made from leftover icing from gingerbread
Argyle Ornaments
Fabric Artichoke Ornaments
Crocheted Trivet
Sunday, August 28, 2011
Photos of Food
So I had a bunch of pictures on the camera of food that I've made recently, so here's a nice big post of them!
The shepherd's pie that I made for dinner on Friday, using leftover beef from the chili Thursday.
A close-up of the layers in the shepherd's pie. Ground beef, then frozen corn and peas, then mashed potatoes -- all baked until golden brown.
After stewing and cooking down the 1.5 lbs of rhubarb (minus one cup or so), sugar, molasses and vanilla to a smooth texture.
After taking the compote off the heat, I stirred in the remaining cup or so of frozen rhubarb -- as it was frozen, I tried to submerge it in the compote and left it overnight.
Making awesome pie crust using the magic technique of grating frozen butter rather than using a pastry cutter.
I forgot to take a picture of the bottom crust, the layer of crushed corn flakes (to absorb excess moisture), and the filling added. But here's the top crust prior to trimming and crimping.
Crimped and with vents sliced in. I always tuck the top crust between the bottom crust and the pie pan, to ensure that it doesn't leak, and then crimp it between my fingers to seal.
All baked!
I also made "cookies" using the excess pie crust and cinnamon sugar -- the best part of baking!
The shepherd's pie that I made for dinner on Friday, using leftover beef from the chili Thursday.
A close-up of the layers in the shepherd's pie. Ground beef, then frozen corn and peas, then mashed potatoes -- all baked until golden brown.
After stewing and cooking down the 1.5 lbs of rhubarb (minus one cup or so), sugar, molasses and vanilla to a smooth texture.
After taking the compote off the heat, I stirred in the remaining cup or so of frozen rhubarb -- as it was frozen, I tried to submerge it in the compote and left it overnight.
Making awesome pie crust using the magic technique of grating frozen butter rather than using a pastry cutter.
I forgot to take a picture of the bottom crust, the layer of crushed corn flakes (to absorb excess moisture), and the filling added. But here's the top crust prior to trimming and crimping.
Crimped and with vents sliced in. I always tuck the top crust between the bottom crust and the pie pan, to ensure that it doesn't leak, and then crimp it between my fingers to seal.
All baked!
I also made "cookies" using the excess pie crust and cinnamon sugar -- the best part of baking!
Saturday, August 27, 2011
Lots of Ideas!
Thanks to Francesca, I have a new blog to read! It's called Craft Leftovers and she's a greenie, rides bikes, crafts, has chickens, all sorts of awesome things! Add in the fact that she's planning her wedding, and I am there.
While browsing her archives (I went back a few years at least) I came across many, many things that are super inspiring.
Picnic Bowl Cover
Crocheted Plastic Grocery Bag (which I've already marked as awesome)
Garterlac Dishcloth on the creators blog and ravelry. This is basically "babies first entrelac pattern".
How to Sew a Duvet Cover -- I have wanted to do this for some time as my duvet cover is light, faded green, and Mister's is white. Ick.
Wedding Cake Stacked Cookies is a different take on the "cookie cake" theme that I'd like to do :-P
Recycled Magazine Coasters -- we need coasters, and I've considered felted crocheted coasters as well as a couple other cute, crafty ones that Mister has vetoed. :-P
One of the things that this delightful crafter is having for her wedding is strings of paper cranes as decorations. I will need to run this kind of thing by Mister (oh shit... I gave him decorations...) but this would be cute.
Here also are a couple of crocheted, bike skirt guards that are SUPER CUTE!
From here
From here
From here
Thoughts on a skirt guard
Unexpected Crochet for the Home by Leisure Arts has some awesome looking projects including a sturdy rug that is crocheted over rope.
While browsing her archives (I went back a few years at least) I came across many, many things that are super inspiring.
Picnic Bowl Cover
Crocheted Plastic Grocery Bag (which I've already marked as awesome)
Garterlac Dishcloth on the creators blog and ravelry. This is basically "babies first entrelac pattern".
How to Sew a Duvet Cover -- I have wanted to do this for some time as my duvet cover is light, faded green, and Mister's is white. Ick.
Wedding Cake Stacked Cookies is a different take on the "cookie cake" theme that I'd like to do :-P
Recycled Magazine Coasters -- we need coasters, and I've considered felted crocheted coasters as well as a couple other cute, crafty ones that Mister has vetoed. :-P
One of the things that this delightful crafter is having for her wedding is strings of paper cranes as decorations. I will need to run this kind of thing by Mister (oh shit... I gave him decorations...) but this would be cute.
Here also are a couple of crocheted, bike skirt guards that are SUPER CUTE!
From here
From here
From here
Thoughts on a skirt guard
Unexpected Crochet for the Home by Leisure Arts has some awesome looking projects including a sturdy rug that is crocheted over rope.
Friday, August 26, 2011
Skillet Cornbread
I meant to make this recipe last night but wound up not having time to. So here it is for posterity:
Skillet Cornbread
I was told that the key to remembering this recipe is that everything is in two’s. However, I find that two extra large eggs will make the batter too liquidy, so use two smaller eggs or one extra large.
2 tbl bacon drippings or shortening
2 cups cornmeal, we prefer stoneground white
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbl sugar
2 eggs (not extra large)
2 cups buttermilk
1. Preheat the oven to 450. Place the 2 tablespoons of fat into a 9 or 10 inch cast iron skillet and place the pan in the oven to heat.
2. In a bowl, stir together the dry ingredients. In a seperate bowl, mix together the eggs and buttermilk. Combine the wet and dry ingredients.
3. Remove your preheated skillet and swirl it to distribute the fat. Pour the batter into the skillet (it should sizzle), and place in the oven. Bake for 20 minutes, until risen and golden.
Mix It Up: chopped scallions, bacon crumbles, a can of creamed corn, or chilis and cheese are possible additions to play around with.
Skillet Cornbread
I was told that the key to remembering this recipe is that everything is in two’s. However, I find that two extra large eggs will make the batter too liquidy, so use two smaller eggs or one extra large.
2 tbl bacon drippings or shortening
2 cups cornmeal, we prefer stoneground white
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbl sugar
2 eggs (not extra large)
2 cups buttermilk
1. Preheat the oven to 450. Place the 2 tablespoons of fat into a 9 or 10 inch cast iron skillet and place the pan in the oven to heat.
2. In a bowl, stir together the dry ingredients. In a seperate bowl, mix together the eggs and buttermilk. Combine the wet and dry ingredients.
3. Remove your preheated skillet and swirl it to distribute the fat. Pour the batter into the skillet (it should sizzle), and place in the oven. Bake for 20 minutes, until risen and golden.
Mix It Up: chopped scallions, bacon crumbles, a can of creamed corn, or chilis and cheese are possible additions to play around with.
Everyone Wants Me to Be Fat
Just look at what recipes the internet had for me today!
Chicken BLT Salad with Warm Bacon Dressing
Peter Reinharts Fresh Cut Cornbread with Bacon
Zucchini Fritters
Apple and Blueberry Crumble Charlotte
When French Toast Met Pancakes... and Fell in Love
Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette
Chicken BLT Salad with Warm Bacon Dressing
Peter Reinharts Fresh Cut Cornbread with Bacon
Zucchini Fritters
Apple and Blueberry Crumble Charlotte
When French Toast Met Pancakes... and Fell in Love
Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette
Food
So last night I made chili, as it was horrible Romance movie night with a friend who can't have cow milk products or wheat. The chili turned out fabulous (of course, pshaw) and was super basic.
(I would love to have remembered to take a picture, but I didn't.)
I soaked Cannelloni beans until they were nice and plump. If I was smart, I would have cooked them now, but I forgot and I had to let the chili cook them as best as it could. I grated a HUGE zucchini that was hiding in my fridge, and used about 2 c. worth in the chili (I froze the rest). After grating the zucchini, I sprinkle salt on it to draw the water out, and then squeeze the excess liquid out of my zucchini. I tossed that straight into the crock pot. Also add in your beans, preferably cooked.
At this point I also boiled some more water and reconstituted three little chili peppers that I had. Once plump, I scraped out the seeds, chopped finely, and tossed in the crock pot.
I also tossed straight in a can of crushed tomatoes. I used about a cup or two of vegetable broth to rinse out the can and get the last little bits of tomato.
While I was getting all that set up, I chopped and fried two little peppers from my garden (yay!) and half of an onion. Once the onions were mostly translucent, I removed most of them from the pan and put them into the crock pot, and kept the rest in there to flavor the ground beef that I fried next. I had enough ground beef that it almost filled my pan, so it took a while for that to brown fully. Once it was done, I threw it in the crock and mixed it all up, trying to gauge how "chili-like" it was. It needed more liquid, so I added more vegetable broth. I also added tomato paste, salt, pepper, cumin and chili powder.
I let it cook for several hours (read: 5) and Mister bought a sheep's milk cheese that was to replace the cheddar I would have normally put on top. All in all, highly successful!
(I would love to have remembered to take a picture, but I didn't.)
I soaked Cannelloni beans until they were nice and plump. If I was smart, I would have cooked them now, but I forgot and I had to let the chili cook them as best as it could. I grated a HUGE zucchini that was hiding in my fridge, and used about 2 c. worth in the chili (I froze the rest). After grating the zucchini, I sprinkle salt on it to draw the water out, and then squeeze the excess liquid out of my zucchini. I tossed that straight into the crock pot. Also add in your beans, preferably cooked.
At this point I also boiled some more water and reconstituted three little chili peppers that I had. Once plump, I scraped out the seeds, chopped finely, and tossed in the crock pot.
I also tossed straight in a can of crushed tomatoes. I used about a cup or two of vegetable broth to rinse out the can and get the last little bits of tomato.
While I was getting all that set up, I chopped and fried two little peppers from my garden (yay!) and half of an onion. Once the onions were mostly translucent, I removed most of them from the pan and put them into the crock pot, and kept the rest in there to flavor the ground beef that I fried next. I had enough ground beef that it almost filled my pan, so it took a while for that to brown fully. Once it was done, I threw it in the crock and mixed it all up, trying to gauge how "chili-like" it was. It needed more liquid, so I added more vegetable broth. I also added tomato paste, salt, pepper, cumin and chili powder.
I let it cook for several hours (read: 5) and Mister bought a sheep's milk cheese that was to replace the cheddar I would have normally put on top. All in all, highly successful!
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