Episode 54: Owl Explosion

recorded Monday, 25 November 2013

Come join the ravelry group!

You can find me on youtube and instagram!

Temperature/Weather Craft-a-Long

Sweater Craft-a-long

FOs:

WIPs:

You mean I can cover my entire body in sock goodness?!?!? Pattern: Sock Yarn Blanket by Shelly Kang, The Heathen HousewifeNeedles: US 2; 2.75 mm

  • on hiatus

What I’m reading

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.)

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