recorded Monday, 25 November 2013
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Temperature/Weather Craft-a-Long
FOs:
- Pattern: Vector Drift by Josh Ryks Yarn: Red Heart Super Saver in Dark Plum, Caron One Pound in Black. Needles: US 8, 5.0mm
- Pattern: Seamless Salomas Slippers by Megan Williams Yarn: Knit Picks Wool of the Andes Superwash in Fjord Heather Needles: Us 6, 4.0mm
- Owls – pattern not yet named. Yarn: Worsted Weight acrylic Hook: US N, 9.0mm
- Button Owl Pattern: Big Snowy Owl by Purl Soho Yarn: Red Heart Super Saver in ranch red, claret; Caron one pound in forest floor, black Needles: US 10, 5.0mm
- Christmas Ornaments Patterns: Christmas Ornaments by Joanne Loh, Christmas tree by Helen Free, Christmas Wreath by Crafty Alien, Smitten by Emily Ivey Yarn: worsted weight acrylics and superwash wool Hooks and needles: recommended sizes except for the wreath, which I used a size f
- Steve’s Arm Warmers Pattern: It’s Share Time by jenna meyer Yarn: Hippie Penguin Fibers Needles: US 2, 2.75mm
WIPs:
- Steve’s Ziprelaxagons Pattern: Ziprelaxagon by Kirsten Hall Yarn: Nooch Fiber Morningside Sock in Cloud 9. Needle: US 1, 2.25mm
- See You on the Lake Pattern: Lakeside by Julia Vaconsin Yarn: Premier Yarns Serenity Sock in “Navy” Needle: US 2, 2.75 mm
- Pattern: Spatterdash Wristwarmers yarn: Vesper Sock in Hellfire Needles: US 1, 2.25mm
You mean I can cover my entire body in sock goodness?!?!? Pattern: Sock Yarn Blanket by Shelly Kang, The Heathen Housewife. Needles: US 2; 2.75 mm
- on hiatus
What I’m reading
- Speaker for the Dead by Orson Scott Card
New Things
- spindles, fiber, yarn (and more) from Becca
- alpaca/wool/silk from Lorain
Thanksgiving Recipe:
om Fine Cooking magazine’s Oct/Nov 2007 issue:
Cranberry Sauce with Vanilla, Maple Syrup, and Cassis – Yields about 4 cups
6 cups (about 1.5 lbs.) fresh or frozen cranberries, picked over and rinsed
2/3 cup granulated sugar
1/3 cup fresh orange juice (from 1 orange)
1/3 cup creme de cassis (black currant liqueur)
1/4 cup maple syrup
1 Tablespoon finely grated orange zest (from 1 orange)
Half a vanilla bean, split and scraped
Put 3 cups of the cranberries and all the remaining ingredients in a 3- or 4-qt. saucepan. Bring to a boil over medium-high heat; reduce the heat to medium, and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes. Stir in the remaining 3 cups cranberries and cook until these have popped, 3 to 5 minutes more. Remove from the heat; discard the vanilla bean and let cool to room temperature. Cover and refrigerate if not serving right away. Return to room temperature before serving. (May be made ahead up to one week in advance and kept covered in the refrigerator.)
BunniPhish Crafts 