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1  CROCHET / Crochet: Completed Projects / pointless but pretty: the cozy mason on: March 25, 2009 09:38:48 AM
yesterday I got the beginnings of an idea, and suddenly the notion of jam jar cozies is irresistibly charming.  Not as an actual cozy for an actual jar of jam (I still think that's a little ridiculous), but as a prettied-up pencil jar or a row of them as tiny planters.  C'mon, picture this with a little african violet nestled inside:



This turned out pretty much exactly as I'd pictured it in my head, and that always makes me happy!

There's no big mystery to the construction: make a circle, then go up, attach fabric + add trim.  The hardest part was crocheting onto the strip of fabric, crocheting off the fabric was easy as pie. It took me one episode of Mad Men and almost to the credits of To Wong Foo (so, about 3 hours).   Grin  Almost all of my craft materials are recycled, so of course it's made with secondhand crochet thread and vintage fabric.

 Now I have a need to see a row of these, all lined up.  I'm off to make some more!
2  KNITTING / Knitting: Discussion and Questions / Re: Knitty.com Fall?? on: November 17, 2007 05:57:14 PM
ooh, Diana, that's lovely.

this issue is a lot more interesting to me than some of the other recent knittys (knitties?) but i have to agree that the yarn / styling on some of the patterns is less than flattering.  Cherie-Amour is nice but i'm curious if it flatters curvier figures as well? 

anyway, i already got my yarn for Henry and now i'm 4 rows in (i'm knitting it longways on straights, no way i'm having 357517623 stitches  on the needles at once)...  anyone want to join me?

Henry knitalong!  Grin -->
http://www.craftster.org/forum/index.php?topic=208615.0
3  KNITTING / Knitalongs / Knitty's Henry knitalong? on: November 17, 2007 05:48:00 PM
who wants to Henry with me?
http://knitty.com/ISSUEfall07/PATThenry.html

of course i should be cooking dinner, but i got my yarn in the mail today (laceweight from handpaintedyarn.com) and i couldn't resist casting on...

(big) pic of the yarn i'm using -->
http://handpaintedyarn.com/images/lc_pearltenfotonueva1.jpg
it's beautiful.

will anyone join me?
4  COOKING / Vegetarian / Vegan / Re: easy + DELICIOUS squash/onion galette on: October 29, 2007 07:09:20 AM
That looks sooooo good.

I think mine'll have cheddar and brie, and puff pastry because that's what's in the freezer, and I might make little individual sized ones....

This strikes me as the kind of thing that'd be a pretty nice lunch the next day too.

yeah, i used puff pastry also because it was what i had, and i didn't want to spend an hour making a crust by hand - and i've already got plans to make mini-versions of this for thanksgiving!   Grin 

it's still great the next day, too.   we had it for lunch for the next few days, actually -- if you don't wrap it up airtight in the fridge, then it stays crispy too!
5  Craft Swaps / ARCHIVE OF SWAPS THAT ARE TOTALLY FINISHED / Re: BUY NOTHING SWAP (signups 10/23-10/30 by NOON; mail by 11/14) on: October 28, 2007 07:57:17 PM
oooh, this is a good idea for a swap. 
so tempting!  i'll have to think about this....
6  HOME SWEET HOME / Crafty Housewares: Completed Projects: General / Re: Plushie Pear on: October 26, 2007 04:23:17 PM
that's lovely.  i really like the twisted hemp stem + vintage fabric.  the second pic is great, too.  good work!!
7  COOKING / Vegetarian / Vegan / Re: easy + DELICIOUS squash/onion galette on: October 24, 2007 03:21:23 PM
Oh my! Thay looks totally yummy! Too bad the boyfriend doesn't like squash.

hmm...  my fiance doesn't like squash (especially summer squashes, he says they're bitter) but he's okay with pumpkin, pumpkin pie, pumpkin bread, etc.   Cheesy  i've been working on him a while but usually the best i can get is "well, i don't hate it...."

he really liked this though.  i think it's because of the buttercup squash (it's kind of like halfway between pumpkin and yam, flavor-wise) and because of the oven roasting -- that's one of my fave methods of cooking hard veggies because it really brings out the natural sweetness.  especially if you cooked the squash a little longer like in the original recipe...

try it anyway!  it's so easy to make (cooking the onions is the longest thing, and that's just stirring) and if he doesn't like it, all the better! then the leftovers will be all yours.   Grin  (i'm eating it on the second day and it's still great.  it's okay cold, too.)
8  CROCHET / Crochet: Discussion and Questions / Re: what to do with this awesome yarn... on: October 24, 2007 08:02:11 AM
i don't crochet (...yet) but ooooh, i couldn't resist your luscious yarn.  i think the top one would be perfect as a little scarflette / neckwarmer -- it looks so snuggly and warm!  as for the second skein, hmmmm...  maybe a pair of handwarmers or a basic hat?

9  COOKING / Vegetarian / Vegan / easy + DELICIOUS squash/onion galette on: October 23, 2007 05:24:16 PM
this was SO. DAMN. GOOD.  squash and cheese and caramelized onions, mmmmmmmm.


when i saw deb's post on smittenkitchen.com about her "buttercup squash and caramelized onion galette," a hunger struck me.  i had to make it.  it was a NEED, and therefore a RESPONSIBILITY.

RECIPE O' AWESOME -->
http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/

of course, i'm me, so there were a few liberties taken with the recipe (noted below) but sweet holy crackers, people.  this is GOOD.  this is hardcore warm-you-up winter deliciousness.  i want this galette to be my new boyfriend.

things i changed (mostly cos i'm a lazy cook as well as an ambitious one):
- buttercup squash instead of butternut, pre-roasted in advance and then cubed (cube raw winter squash? HELL NO.)
- manchego cheese instead of fontina, 'cos it's what i had
- frozen puff pastry instead of a homemade crust
- and of course it's kind of huge, about 40% bigger than the original.  more leftovers for me!

Butternut Squash and Caramelized Onion Galette

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.
10  HOME SWEET HOME / Crafty Housewares: Completed Projects: Reconstructed / Re: Small-scale adaptive reuse on: October 23, 2007 09:36:37 AM
wow, what a great find - and a great use!

3. It probably was not made in 1962, as that year model apparently came equipped with a fallout shelter instead of a utility room.

...am i the only one that finds this funny as hell?  "happy playtime, kids!  remember to stock the bunker!"
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