FO: Crystal Falls Cowl

I made this back in February- I am still unsure if I am going to keep it as is or try to make it smaller. It's a tad bulky for my 5 foot self. That's why I haven't posted this yet. I love the yarn, it was a gift from C.  ;)

Started: 2/10/17

Finished: 2/25/17

Yarn: Caron Cakes in Funfetti

Hook: K 

Pattern: Crystal Falls Cowl

FO: Kitchen Sedge Cloth #5

#5- last one from the Dishie Multi KP yarn.

Started: 6/18/17

Finished: 8/4/17

Yarn: Knit Picks Dishie Multi- Twilight

Hook: H

Pattern: Has vanished in thin internet air

FO: Sedge Kitchen cloth #4

4th cloth made from the KP yarn

Started: 6/1/17

Finished: 6/4/17

Yarn: Knit Picks Dishie Multi- Beach Front

Hook: H

Pattern: Has vanished in thin internet air

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

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

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

FO: Caron Cake Shawl

Started June 3rd 2017

Finished August 7th 2017

Yarn: Caron Cakes in Rainbow Sherbet

Hook: K

Pattern: Caron Cakes Shawl from The Snugglery

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

Serve. 

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

Salisbury Steak Meatballs

INGREDIENTS

• 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

INSTRUCTIONS

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!

Strawberry Rhubarb Pie 9/3/17

Pie for Pops!

I have been blogging this pie for many years

2016

2015

2014- Jam

2013- Jam

2013

2012- Jam

2011-Jam

2010 

I'm not sure how I didn't get a finished picture... 

Strawberry Rhubarb Pie, Epicurious

* I cheat and use the refrigerated pie crust

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.

Cauliflower Fried Rice, #11

This has been all over the internet lately so I thought I would try it for a quick pre-made work lunch. You can buy the cauliflower mix already chopped up in the produce section. The recipe was on the bag- it was a "Cauliflower Fried Rice Mix" But basically fry up the veg then add the rice and egg to it, add seasoning. I would buy it again.

FO: Ruffles

Been working my way through my ruffle yarn stash. I am not aware of anything else you can use ruffle yarn for so I am just turning skeins into scarves. =)

6/26/17 Double Rainbow

We happened to be at the happiest place on Earth (Chick Fil A, of course...what did you think we went to Disney? ;) ) and saw this amazing HUGE double rainbow. There were photos on the news from cities all over the greater NE Ohio region who saw this. 

Hubby went to the bathroom, came out and everyone (including some staff) were outside gawking at this. 

We went across the street and I was able to get the other end of it.

THEN we were on the way home and there was ANOTHER one- unless it was the same one but there was a lot of time in between.