ALSO's Cakes, Pastries and More: June 2013

Wednesday, June 19, 2013

WIP Wednesday: Stashed Pink Baby Blankie

Progress =)

The blanket is currently in a box the cat seems to like to sit on

anytime I go to start working on it...

Friday, June 14, 2013

Foodie Friday: Meat Ball Pizza

MMMM

Mom gave us left over Meatballs and Sauce...

I had just bought pizza dough from the bakery...

Pizza Time!!!

1. Dough

2. Cheese

3. Garlic Olive Oil

4. Meatballs and Sauce

Corn meal on the pizza pan

try to make the dough flat and round(ish)

Sprinkle Oil, Sauce and Meat

Sprinkle shredded Cheese

Add more cheese, duh...

MMMMMMMMMMMMMM Bake @ 350*, 30 or so minutes

Wednesday, June 12, 2013

WIP Wednesday: Stash Pink Baby Blanket

I am using up some of the yarn from a blanket I made myself to make a baby blanket or 2 to have on hand for any baby showers. It will measure about 40 inches across, using Lucy's Neat Ripple Stitch

Here is the beginning:

Monday, June 10, 2013

Winner !

Look what I won from the folks at Yarn Craft:

http://yarncraft.lionbrand.com/2013/04/02/yarncraft-episode-138-10-ideas-for-eco-friendly-projects-plus-our-staffs-favorite-pattern-books/

I never win anything

(unlike so people I know *cough cough Steve cough* hahaha)

You had to comment on their blog about your favorite yarn crafting book.

They announced the winners 4/16/13 and yes I am just now posting this haha.

http://yarncraft.lionbrand.com/2013/04/16/yarncraft-episode-139-how-to-pick-the-perfect-color-palette-for-your-knit-or-crochet-project/ <---see even="" it="" my="" name="" nbsp="" p="" says="">

It came with the book, a letter and a blanket bag! =)

Thank You Zontee and Michelle!!! =)

I can't wait to crochet some Sunflowers!

Friday, June 7, 2013

The Q Live NOW

Hi !!

GO NOW to 88.9 FM WSTB the Alternation and hear The Q LIVE til 1!! =)
Donate too while you are at it ;) http://www.rock889.com/

Foodie Friday: Strawberry Rhubarb Pie

Strawberry-Rhubarb Pie

From Epicurious

For crust

3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For filling

3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

**I baked this 5/11/13

We were able to get some Red Rhubarb from the West Side Market to go with my Green Rhubarb...We can't believe that of all the weird stuff they sell only ONE stand sold Rhubarb...

I used the suggested amount of Rhubarb and Strawberries

for once LOL (3.5 Cups Each of Strawberry and Rhubarb)

Mix Fruit, sugars, corn starch, cinnamon and salt in a large bowl

MMMMM

Pour it all in the pie crust...I used pre-made crust

I also didn't do the lattice like I did before

so I just vented the upper crust.

Here it is all shiny with egg wash

I don't know why I can't take a straight picture from in the oven

Make SURE you put the pie pan on a cookie sheet...

See all of that gooey goodness?

I put the pie shield on after the 1st 20 minutes of baking,

when you turn the temp down from 400 to 350.

I didn't get a picture of it after it was cut into, but I assure you it was lovely piece of pie =)

Thursday, June 6, 2013

May Animals

Let's play- where's my head??

5/12/13

5/13/13

5/14/13

5/15/13

I woke up in the middle of the night to find this in the bathroom....

5/16/13

My new yarn box...yeah...

5/16/13

Their new yarn box....

5/16/13

5/17/13

Really???

All the boxes stacked in the basement and she had to sit on the highest...

5/18/13

Q says- Ang, I need your camera a minute...

5/18/13

Still their yarn box...

5/20/13

He is as big as the sink...I don't know how this is even comfortable...

5/21/13

"Have you seen my bacon??"

5/22/13

Family of geese...

I wanted to hop in my car and get a closer picture LOL

5/24/13

"My new hideout..."

5/24/13

"...no one can see me..."

5/24/13

5/26/13

5/16/13

"you weren't going to sit here were you??"

5/26/13

5/27/13

Them...

5/27/13

Me...

I had already moved them once I wasn't going to try to again since it was going to be bedtime soon anyway...Then Mini started chasing my hair on the couch cushion...