Saturday, September 23, 2017

FO: Kitchen Sedge cloth #3

Here is the 3rd colorway: Jelly Bean



                                                                      Started: 5/14/17
Finished: 5/28/17
Yarn: Knit Picks Dishie Multi- Jelly Bean
Hook: H
Pattern: Has suddenly disappeared from the interwebs but it is from Lulu Belle Designs

Thursday, September 21, 2017

FO: Kitchen Sedge Cloth #2

I posted #1 back in April HERE- I bought a few skeins of the cotton yarn in different colorways from Knit Picks and finally worked up the some more. I do find this brand to be more absorbent than the Lily Sugar n Cream has been lately.



Started: 5/14/17
Finished: 5/14/17
Yarn: Knit Picks Dishie Multi- Sunset
Hook: H
Pattern: Has suddenly disappeared from the interwebs but it is from Lulu Belle Designs

Tuesday, September 19, 2017

FO: Rainbow Ripple Baby Blanket

I had been wanting to try this pattern for a while- it similar to the Christmas Tree skirt I made in 2014. 

Started: 2/26/17
Finished: 5/14/17
Yarn: Caron One Pound in White and Baby Rainbow
Hook: K
Pattern: Rainbow Ripple Baby Blanket, by Celeste Young

Sunday, September 17, 2017

Friday, September 15, 2017

Salisbury steak meatballs, #12

I had excessive ground beef so I thought I would try a new recipe. This is a recipe from the Pioneer Woman- I just googled Salisbury steak and "meatballs" came up in the google search so I thought why not? 
It was good for something different and I would make it again. 

Mix up the meatballs. (I had an onion growing in the bag apparently)

Brown the meatballs

Take out the meat and drain the grease.

I poured the grease in a glass.... I turned around and heard a weird pop noise...sliced the cup right at the line where the grease stopped!

Fry up onion

Add the broth

Add the meatballs back into the pan

Hubby had his over Mashed Potatoes- I had mine over noodles.

  • 2 pounds Ground Beef
  • 3/4 cups Seasoned Breadcrumbs
  • 1/4 cup Brown Mustard
  • 1/4 cup Ketchup
  • 1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
  • 1 Tablespoon Worcestershire Sauce
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 whole Half Stick (1/4 Cup)  Salted Butter
  • 1 whole Large Onion, Halved And Sliced
  • 2-1/2 cups Beef Broth
  • 1 Tablespoon Worcestershire Sauce (addition)
  • 1 Tablespoon Ketchup (additional)
  • 2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
  • 1 teaspoon Kitchen Bouquet (optional)
  • 1 pound Egg Noodles, Cooked To Al Dente And Drained
  • Minced Fresh Parsley
To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.

Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.

In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.

Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.

Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley.

Recipe note: Sauce should be thick and glossy!