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Oat Scones Recipe

10/20/2012

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I just finished reading The Last Dragonslayer by my favorite author, Jasper Fforde.  All of his books are very British, and usually mention lots of tea drinking.  I suppose it rubbed off on me, because this morning I woke up craving some scones.  I altered a recipe I had to make it a bit more healthy by adding in oatmeal.  I ate my scones with coffee instead of tea, but maybe later on today I'll make a nice little tea spread.  Here is my recipe for oat scones:

1 cup flour
1 cup instant oatmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter
1 egg
1/2 cup milk

Preheat oven to 400 degrees F.  Mix together the dry ingredients.  Cut in the butter until the mixture is crumbly.  (I couldn't find my pastry blender, so I just used my food processor).  Add in the egg and milk and mix it well.  The dough will be sticky.  Flour your workspace and the top of the dough and knead the dough for a minute or two.  Press out to 1/2 inch thickness and cut into triangles.  I made 8 rather big triangles.  Bake for 15-18 minutes.  I'm really good at burning baked goods so I used a silpat on my cookie sheet, so I had to bake them for 18 minutes; a plain cookie sheet will probably take closer to 15 minutes.  Let cool slightly before enjoying.  My scones pictured here are slathered with lemon curd.

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New Pattern: Joselyn Cowl

10/17/2012

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As the weather cools down we need some new accessories to stay warm.  I'd like to introduce Joselyn Cowl, an interesting textural mix of cables, eyelets, Garter stitch and Revserse Stockinette stitch.  Joselyn Cowl is worked in the round from the bottom up using a luxury sport weight yarn with an alpaca and silk blend. Circumference and length are easy to customize. Stitch pattern is charted.

Skills Needed: 
ability to read a chart 
working in the round 
long tail cast on 
cables 
k2tog 
yo

Designer note: I am a loose knitter, so please check your gauge before beginning this project. It may be necessary to go up 1 or 2 needle sizes.

$5.00
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Favorite Foods

10/16/2012

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(Sorry for the lousy lighting)
Along with the cool and crisp air that is very inviting to handknits, one of my favorite things about Fall is the food.  One day of roasted turkey, cranberry sauce and pumpkin pie just isn't enough!  I try to make pumpkin and cranberries a year-round thing, mostly with pumpkin-from-the-can muffins and canned cranberry sauce, but you just can't beat fresh pumpkin and cranberries.  




Yesterday I bought a small baking pumpkin and two bags of cranberries.  I haven't yet decided what to do with the pumpkin; I will probably chop it in half and roast it in the oven with some spices and brown sugar.  I started the cranberry madness with a simple jello salad.  Here is my somewhat vague recipe:

1 pkg .3 oz raspberry jello
1 small can crushed pineapple
1 cup chopped cranberries

Prepare the jello according to the directions on the package.  Stir in the pineapple and cranberries.  Hey, guess what?  Cranberries float.  What to do about that?  Well, let the jello sit in the refrigerator for an hour or two (until it starts to thicken) and then stir it up.  Chill for a few hours until the jello is set.  

If you're feeling adventurous you could also add in some chopped walnuts.  Or chopped celery.  Or use cherry jello instead.  This is just a basic recipe so do your own thing.  

Another thing I've been making is yogurt.  Yogurt definitely isn't just for fall, but since this is a post about cooking and food I thought I'd write about it anyway.  Last year I bought a yogurt making from William Sonoma, and it has become one of my favorite kitchen appliances.  Yogurt is easy to make and much healthier than the fruit flavored yogurts in the grocery store.  I like to make the yogurt plain then add honey, jam, or nuts on top right before eating.  I prefer middle eastern style yogurt, which is very thick and tart.  It took some trial and error to get the consistency right.  The secret is to heat up the milk more slowly and cook it in the yogurt maker for a longer time.  Instead of heating up the milk over medium-high heat like the instructions say, I used medium heat.  Wait for it to foam up right before boiling.  Definitely don't let it boil!  It will rapidly foam up and spill over the edges of the pot and make a mess in your kitchen.  Using a higher fat content in the milk will make a thicker yogurt, but will also probably give you a thicker waistline too.  I used 2% milk and cooked it for 10 hours (instead of the suggested 9 hours).  What did I get?  Perfectly thick and tart yogurt.  

If you want to make some lebne (or labneh, depending on how spell the english translation), pour some yogurt onto several layers of wet cheesecloth and gather it up into a bundle and secure with a rubber band.  Or make a muslin bag if you plan to do this often.  Let it sit in a bowl in the fridge for a few hours.  Every hour or so pour out the liquid that has accumulated in the bowl.  Perfect on top of kousa, or kibbe, or just eaten with a spoon.

Happy cookinng and happy Fall!!

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Knitscene Winter 2012

10/10/2012

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The preview is up for Knitscene Winter 2012!  So many lovely sweaters and shawls in this issue.  Will my queue ever stop growing???  I think I have enough projects lined up to last me the rest of my life!  I am so thrilled to say that I have two patterns in this issue, both using a counterpane construction.  Photos are courtesy of Knitscene.
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First up is Erte Cardigan, a cozy cardigan with a cabled medallion on the back.  Long fronts can be left open and draped or wrapped and held closed with a shawl pin.  The edges are finished with a textured chevron stitch.  A worsted weight wool gives you a nice and cozy cardigan to keep you wa
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Next is Minnette Pullover, a lace sweater with a shallow scoop neck and fitted sleeves.  Both the front and back are worked from the center outwards in a lace medallion, with the diagonal lace pattern continuing across the body.  The sleeves and bottom hem are worked in a lace rib.  I think Minnette would make a perfect holiday party sweater; when paired with nice slacks you have a dressed up outfit that won't leave you feeling cold.

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Busy Behind the Scenes

10/3/2012

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I've been rather quiet on my blog the last few weeks.  I have been busy, just nothing with fabulous photos to share with my knitters.  I have been updating my older patterns to my new format, and it is taking much longer than I originally anticipated.  Along with the new format, some are getting new edits with clearer language and some better photos.  Photography has been a steep learning curve for me, and I am still learning more through trial and error.  I have been working on my website too, adding in individual pattern pages with all the important info.  

Along with all this computer-related stuff, there has been knitting too.  Most of it super secret stuff I can't share for awhile, but a bit of it is for an upcoming pattern I will self publish.  Haven't even come up with a name yet!  Here is a peek.
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Hopefully I will have the pattern finished in a couple weeks and will have more details to share!  Until then, Happy Knitting!
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    Azalea & Rosebud Knits
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    Cassie loves to knit, read and cook.  She sometimes does all three at the same time.

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