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1  COOKING / Recipes and Cooking Tips / Re: Hubbard Squash - A YELLOW ALERT on: November 29, 2004 01:14:44 PM
You might want to consider moving your squash inside, depending on where you live.  I recently read somewhere that you're supposed to keep them at between 50 and 60 degrees farenheit, which is a bit warmer than your refrigerator.  Ideally you could keep them in an unheated garage or basement for several months.  Apparently letting them freeze (which they will do outside if it's cold enough) is not a good idea as it messes up the texture a bit.

2  UNITED STATES / Virginia / Re: SnB's/Craft Groups in Richmond, VA? on: July 09, 2004 04:44:02 AM
Most of the group typically knits and crochets, but we're open to all portable crafts as long as you don't mind hanging out with a bunch of knitters!  We have several people that do other needle-arts in addition to knitting (weaving, knoll-binding, etc.) so feel free to stop by whenever you get the chance, I'd love to see some of your embroidery...I've been thinking of taking it up myself if I ever get my list of knitting projects in queue down to a reasonable number  Tongue  We'd also be happy to help teach you to knit or crochet if you decide you'd like to learn.  Check out our website if you'd like to see some of the things we've been working on lately groups.yahoo.com/group/stitchnbitch-richmond-va/

~Alison
3  COOKING / Dessert / Re: Ice Cream Cake? on: June 10, 2004 08:27:07 AM
Thanks for the recipe viburnum.  Sounds yummy! I'll definitely give it a try sometime soon!  It's been way hot where I live lately (93F/34C and humid) so ice cream is definitely in order  Grin
4  COOKING / Dessert / Re: Ice Cream Cake? on: June 02, 2004 11:57:52 AM
Cool Whip is a type of whipped topping common in the US.  It's sold frozen, and you just defrost in the refrigerator til it's the consistency of whipped cream.  You could probably substitute whipped cream, but I'm not sure how that would freeze.  A non-dairy whipped topping would probably be best if you could find it.

Your orange-strawberry ice cream cake sounds great.  I'd love to see the recipe if you get a chance.

Thanks!
5  COOKING / Dessert / Re: Ice Cream Cake? on: May 27, 2004 08:34:19 AM
My aunt makes a version that I think is great.  It's a bit time consuming because you have to freeze it after each layer, but your active time in the kitchen is pretty low.

You basically make a Oreo cookie crust - mix 1 package of Oreos with some melted butter/margarine (I think about 1 stick, but I don't have the recipe here with me).  Take 1/2 to 2/3 of this mixture and press it into the bottom of the pan you want to use.  Then stick it in the freezer for 30 minutes or so to set.  Next you spread 1/2 gallon of softened ice cream over the crust, and stick it back in the freezer for ~1 hour.  Then spread 1 jar of hot fudge (warmed enough so that it's spreadable but not so hot that it totally melts the ice cream) over the ice cream and put in the freezer for another 30-60 minutes.  The final step is to spread 1 tub of defrosted Cool Whip over the top and sprinkle with your left over Oreos.  Freeze once more...about 1 hour, and you're done. 

I like this recipe because you can totally change around the flavor based on type of cookie, ice cream, and topping.  I love it with mint chocolate chip!  Even the slightly lower fat version - frozen yogurt & fat-free Cool Whip tastes great.

Hope this helps!
6  KNITTING / Knitting: Discussion and Questions / HelloKnitty.com - Frida tank on: May 24, 2004 07:01:37 AM
Has anyone here made this?  I ordered the pattern and yarn a few days ago and can't wait to start on it.  It looks really easy, but I thought I'd check to see if anyone had found any errors in the pattern.  I'd also be interested if anyone has made any modifications to the pattern.  I'm thinking of trying to make the bust a bit larger, but I'm a relatively new knitter so I'm afraid I'll mess it up.

Also a general question - has anyone made anything of HelloKnitty.com before?  I'd love to hear your opinion of them if you have.

Thanks!
Alison
7  KNITTING / Knitting: Discussion and Questions / Re: trendsetter yarn for Mandarin Faux Cardigan on: May 18, 2004 11:53:23 AM
I did a quick web search, and the only thing I came up with was this yarn store in Ohio that doesn't currently have online shopping (although it appears they're in the process of developing it) and lists Trendsetter Oceano as a yarn they currently carry.  You might try giving them a call and see if they have a color card they can send you.  Hope this helps!

~Alison


address: The Knitting Room, 28450 Chagrin Blvd, Woodmere, OH 44122

email the owner, Debra Roth at: email: lovetoknit@theknittingroom.net

phone: 800-204-4106 or 216-464-8450

fax: 216-464-8453
8  KNITTING / Knitting: Discussion and Questions / Re: knitted flowers on: May 12, 2004 11:20:56 AM
There seem to be tons of crochet flower patterns out there, but not too many knit ones.  Here's one pattern I found

http://www.magknits.com/warm04/patterns/poppies.htm

I also seem to remember some past threads about this topic, you might just want to search through the completed and future projects boards and see what you find.
9  KNITTING / Knitting: Discussion and Questions / Re: help on attaching squares (baby blanket) on: May 12, 2004 11:13:47 AM
I've considered making a similar style blanket.  Here's a link to a pattern I found online.  You might try their method of attaching the squares...

http://www.womansday.com/article.asp?section_id=3&article_id=6878&page_number=1&preview=

Good luck and definitely post a picture when you're done  Smiley
10  COOKING / Recipes and Cooking Tips / Re: Anyone else on South Beach? on: May 10, 2004 12:57:13 PM
I've tried South Beach as well (although I only made it a few weeks before "falling off the wagon") and I agree the meat-intensive first couple of weeks are rather difficult.  As long as you're not vegan I'd recommend eggs (or egg-beaters) as an alternative to meat.  Although you may be getting sick of them if you're having eggs for breakfast as well, there are all sorts of omelette, frittata, and quiche (w/o crust)recipes out there to keep it interesting.

While I agree with FovevrBee that seitan is great, I'm not sure it's really south-beach friendly.  My guess would be that anything made primarily of wheat would be forbidden for Phase I and maybe even Phase II. 
Similar to bluevivor's recommendation, I've seen some "pasta" recipes where you create ribbon-like strips of zucchini using a vegetable peeler and just blanche them for 30 seconds or so in boiling water and serve with pasta sauce...maybe you could add some soy-crumbles to the sauce for added protein

One other suggestion - I've noticed they now have low-carb recipes on www.foodnetwork.com  You might be able to find some other ideas there.

Good luck!  I plan on giving it another try starting next week  Smiley
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