I apologize for being away so long. I haven't done much, if any, stitching. We've had some sickness for a few weeks, and I've been in a bit of a funk.
Funk and sickness or no, I have to practice the piano, to avoid embarrassment at church.
You may be thinking that I already know how to play the piano. After all, I had lessons starting when I was eight, and I've been playing at church for almost 2 1/2 years. But no, I really don't know how to play the piano. I know how to read music and find the notes.
I had suspected this for quite some time, but it was made clear when I saw a teen at a church talent show playing. Watching her play, and knowing that just a few months ago she couldn't play well at all, I realized that I know nothing. Although she was not perfect, she had the piece memorized, and played with panache. I was impressed and decided to get serious about learning.
But because of lack of teachers, money and time, I'm not really in a position to get lessons. I hope to go to the community college in SLC eventually, but there again, I don't have the money or time (meaning my schedule conflicts with the available classes), and I don't even know if the teachers are any good. Still, it would be good to have someone objective evaluate my playing, technique and posture and give feedback.
So I went to the internet. After not too much searching, I found the following two sources, which I recommend:
http://www.gmajormusictheory.org/
http://www.pianofundamentals.com/
My Goodreads friends can see which books I'm reading as I add them to my list.
I get most of the music that I will mention from the first site. And while reading the book from the second site, I learned that overuse of the pedal is a sign of a "rank amateur." I'm getting ahead of myself here, but I had suspected this, at least in myself. My pedaling was a source of constant disappointment to me. Everyone I've ever seen play at church uses the pedal, but they all sounded better than I do. When I first started playing at church, I didn't use the pedal at all. This was because my piano at the time was just crap: it was out of tune, it had flat keys, thunky keys, keys that played the note next to the one pressed--and the pedals didn't work. It didn't take me too long to realize that I did need to start pedaling, so I would practice with the nonfunctional pedals but would not know how the song would sound till I was actually playing it at church. I would just lift the pedal every measure, which is how I thought they were to be played. But my music sounded really muddy and unpleasant to me. Even when it wasn't muddy, it sounded like Phil Spector's "wall of sound." That is certainly a good sound when used properly, but not in this context. I went to the other pianists at church and learned that I was supposed to pedal at accidentals (that's when you see a sharp or flat sign) and "key changes." Hmmm. I didn't know what key changes were. Still, this bit of information improved my playing somewhat so I was happy. I have since learned that I'm also supposed to pedal at harmonic or chord changes (that *really* improved the sound) and I'm learning how to recognize key changes. I suspect these are related, if not the same thing.
OK, back to the beginning, which is where I went. I learned that scales are important, so I learned all the major scales and am in the process of learning the minor scales. The harmonic minor scales, that is, right now. There are also melodic and natural minor scales. Believe it or not, scales had never been part of my musical training. I started with C major, hands separately, then together, and built up speed. But wait! I then learned that I need to memorize the scales so that I could work on perfect finger technique, including fingering (which finger plays which key), striking the key, volume and tone control. Maybe other stuff, but that's all I know so far. It's actually easy to memorize the scales, but I have to work harder at the fingering. Also, playing with my hands together at this point doesn't allow me to clearly hear the tone, so it's hands separate for now.
Then I downloaded some pieces: Hot Cross Buns; Mary Had a Little Lamb; Rain, Rain, Go Away; Jingle Bells; Aura Lee (aka Love Me Tender); and A Tisket A Tasket. Very easy stuff, I know. But the point was that I could *memorize* these, as that was another important aspect. The music should be memorized so that I can work, again, on technique and perfecting the sound. You have to memorize in your head so that your brain directs the fingers and so you don't "blank out." While working on technique, I also transpose these into the 12 major keys (I think there are technically more, but some are "enharmonic," which means they have the same notes, although notated differently, as each other) and the minor keys that I have learned.
So that's where I am. I plan next to learn chord names so that I can understand better chord changes and even harmonize the above songs or re-harmonize as I improve.
Recently I accompanied son #1 (who is learning the sax) for a band evaluation. Although I never fully memorized the piece, I did break down the music measure by measure, seeing which measures were identical and determining the fingering. I practiced hands separately, no pedal, hands together, no pedal, hands separately, with pedal, and hands together with pedal. I started really slowly then sped up, eventually playing twice as fast as we played for the performance. I was unsure whether I should use the pedal, given what I had learned, and decided to, but then decided not to at the last minute, when I saw that the other accompanists (high school piano students) weren't. Inferiority complex strikes again! But it worked out for the best, I think, and I played without a mistake! Very unusual for me.
I'm also using the memorization on my organ practice. I'm able to because I concentrate on only a couple of songs at a time. It really helps to memorize so that I can concentrate on other aspects.
Unfortunately, though, I really haven't used these techniques on my hymns. That's because, for now at least, I have to concentrate on quantity. I have to be able to pound out any hymn. But I have started to work on them, slowly. I have memorized "Come, Follow Me"--I can play it with my eyes shut! On the piano anyway--I have to look at the bass line when playing the organ because I don't have the pedals memorized. (Organ pedals are a whole other subject, nothing like the piano pedals, and I'm a total beginner at those. Imagine playing keys with your feet.)
I've also transposed the melody of "Come Follow Me" into all 12 major keys. I will do the minor when I've learned all the minor scales. Next, I'm working on doing the same for "Teach Me to
Walk." These are the songs I plan to "re-harmonize" when I start on learning the chords.
Oh, and that crappy piano? It's gone. I felt bad, because it was a gift, but I do not recommend playing on something like that. Not even if you just want to learn. You just can't get better, because you can't hear any good sounds. I now have an electric piano. I don't know if I recommend it. It has worked well for me. It's always in tune, it can sound like other instruments, so, frex, I can practice organ keying on it, it's lightweight and therefore easy to move. I have been happy with it. And yet... there's something missing. It doesn't have the full musical feeling. I have determined that what I really want is a Steinway concert grand. Unfortunately, even if I could afford one, there's not a room in my house where it would fit, even if I removed the furniture. Well, maybe the basement. Yes, that's the place for a Steinway--not. It would be a pain to even get it down there. And I'm pretty sure the room would deaden the sound.
Anyway, you can see why my life can appear very boring to others, yet it's fascinating to me. I love all these technical things, the details of learning, always trying to improve. I know I will never be anything approaching a concert pianist, but I do hope that someday I can make beautiful sounds come out of a piano.
Friday, April 25, 2008
A Much Requested Recipe
Palak Paneer
Everyone's favorite restaurant dish. (Or was that butter chicken?) Once you have the ingredients, it is pretty easy to make. You can buy paneer if you have to, but homemade is tastier.
Prep: 5 minutes after assembling ingredients
Cook: about 30 minutes
Serves 5-6
1-2 tiny hot green chilies, cut into pieces (use gloves, really) and can omit if desired
1/2 inch piece of fresh ginger, sliced thin
4 T water
1/2 T ground coriander
1/2 T ground turmeric
1/2 t ground cumin
1/4 t paprika
6 t ghee or vegetable oil
6 oz fresh paneer cheese, made from 6 cups milk, cut into 1/2 inch cubes
2 pounds fresh spinach, washed, trimmed and finely chopped, or two 10-oz boxes of frozen chopped spinach, defrosted
1/2 t garam masala (a spice blend)
1 t salt
3 T cream or cream cheese, cut into pieces
1. Place chilies, ginger, and water in blender or food processor and puree. Add dry spices and pulse to blend well. Set aside.
2. Heat ghee or oil in (non-stick is better) wok or 5-qt saucepan over moderate heat until hot but not smoking. Fry the paneer cheese cubes for 5 minutes, turning gently to brown on all sides. Remove with slotted spoon. ( Cubes will stick in a stainless steel pan)
3. Carefully add wet spice paste (masala) to hot oil, then pack in the wet spinach leaves. Reduce the heat slightly, cover, and cook for 8 minutes. Using two forks, turn spinach over so that the cooked leaves on bottom change places with leaves on the top. Cover and cook for another 9 minutes. (If using frozen defrosted, cook only for a total of 8 minutes.
4. Add garam masala, salt, fried paneer, and cream or cream cheese. Cover and cook through for 5 minutes Stir well before serving.
Serve with warmed flatbreads, or over rice, with cornbread, or tomato salad.
Everyone's favorite restaurant dish. (Or was that butter chicken?) Once you have the ingredients, it is pretty easy to make. You can buy paneer if you have to, but homemade is tastier.
Prep: 5 minutes after assembling ingredients
Cook: about 30 minutes
Serves 5-6
1-2 tiny hot green chilies, cut into pieces (use gloves, really) and can omit if desired
1/2 inch piece of fresh ginger, sliced thin
4 T water
1/2 T ground coriander
1/2 T ground turmeric
1/2 t ground cumin
1/4 t paprika
6 t ghee or vegetable oil
6 oz fresh paneer cheese, made from 6 cups milk, cut into 1/2 inch cubes
2 pounds fresh spinach, washed, trimmed and finely chopped, or two 10-oz boxes of frozen chopped spinach, defrosted
1/2 t garam masala (a spice blend)
1 t salt
3 T cream or cream cheese, cut into pieces
1. Place chilies, ginger, and water in blender or food processor and puree. Add dry spices and pulse to blend well. Set aside.
2. Heat ghee or oil in (non-stick is better) wok or 5-qt saucepan over moderate heat until hot but not smoking. Fry the paneer cheese cubes for 5 minutes, turning gently to brown on all sides. Remove with slotted spoon. ( Cubes will stick in a stainless steel pan)
3. Carefully add wet spice paste (masala) to hot oil, then pack in the wet spinach leaves. Reduce the heat slightly, cover, and cook for 8 minutes. Using two forks, turn spinach over so that the cooked leaves on bottom change places with leaves on the top. Cover and cook for another 9 minutes. (If using frozen defrosted, cook only for a total of 8 minutes.
4. Add garam masala, salt, fried paneer, and cream or cream cheese. Cover and cook through for 5 minutes Stir well before serving.
Serve with warmed flatbreads, or over rice, with cornbread, or tomato salad.
Whatcha makin', Ma? ....
How to make yogurt:
adapted from "The Art of Indian Vegetarian Cooking" by Yamuna Devi, 780 pages, 1987
Prep time: 20 min (after assembling ingredients)
Setting time: 4-10 hours
Makes: 1 quart/liter (recipe can be quadrupled easily)
1 quart/liter milk (whole milk)
3 T plain yogurt (Dannon is great, and so is the Greek yogurt Fage. I've used all brands and have never had a bad result if I use a thermometer.) I have never bought starter from the health food store. I have made starter from previous batches too..
tools:
a 3-qt saucepan
wooden spoon
a 2-qt container to set the yogurt in (and eventually go in the fridge) with lid (or cover with towel)
a thermometer (digital or candy)
a sink with 2-3 inches of cold water in it
a whisk
a heating pad (nice but not necessary -- can use a warm garage in summer, or a cooler with an open jar of hot water in it, or put it in an oven warmed to 200F for 1 1/2 minutes then turned off)
Bring the milk to a boil quickly (212F) in the heavy 3-qt pan, stirring constantly to prevent sticking to pan. Set aside to cool or quick-cool by half-submerging it in a sink partiallly filled with cold tap water.
While the milk is cooling, rinse a 1.5-2 quart container with boiling water, then dry (I admit I often cheat and just make sure I rinse a glass or stainless steel vessel with very hot tap water and it has turned out fine).
When milk has cooled to 115F, whisk in the 3T of plain yogurt. Pour into sterilized vessel. Cover with clean towel or a loosely-fitted lid and quickly put in a warm place (ideally 85F-110). I use a heating pad set to low, with a towel between the pad and the steel pot.
Check after 5-6 hours. It should be thick and firm, for as it cools it will set up considerably. The longer you let it set once it is firm, the more tart it will be. If not set, check for up to 12 hours. If it hasn't set the cause could be stale or insufficiently sterilized milk, inadequate blending of starter, inadequate insulation during setting, or worn-out starter.
Refrigerate, covered, once it is set.. It is best used with in 3 days (says the cookbook). Mine has never spoiled and the oldest it has become is about 2 weeks (before being consumed or made into cheese).
It is normal for the whey to separate from the solid -- it is not sign of spoilage. If you don't like it when that happens, level the top with a spoon before you put it back. In India, the watery liquid is a desired beverage "good for health."
Yogurt Cheese (very much like Alouette herb cheese):
To make Labna, or Yogurt Cheese:
Line colander with clean muslin, cheesecloth, or a flour-sack cloth that doesn't have fabric softener on it. Stir up to 1/4-1/2 t sea salt, herb salt, or seasoned salt into 6 cups yogurt. Place into colander and fold or twist edges of cloth together.
Set colander in a bowl or dish that is at least 2 inches deep, and allows about 1 inch of room for the whey to drain off. My colander has feet, but you may need a rack, or use a bowl that keeps the colander suspended. Cover the whole thing with plastic wrap, sealing to make it air tight.
Refrigerate to drain for 12-18 hours for a soft cheese, for 24-26 hours for a firm cheese. Unwrap and store, sealed for up to 3 days. (of course, I have been sloppy in following these rules, and still haven't had a bad result).
Eat on crackers, on pita bread, put in baked potato, etc.
Paneer Cheese
(fresh bouncy Indian cheese - fry until golden like tofu, or dice and mix with veg or chickpeas)
This is my own version from memory - much shorter than this very scientific cookbook.
Heat up a gallon of milk, stirring until boiling (this is the boring part, so put on some music or audio tape).
Put 3 layers of cheesecloth or muslin in colander in the sink and wet them with cold water.
Don't walk away from the milk on the stove because it WILL froth and boil over suddenly (so I use a thermometer to tell me when it gets close to 212F). When it reaches the boil, reduce the heat to low, and before the foam subsides, add lemon juice (8 T of any lemon juice should work) or (2 t of citric acid mixed with 3/4 water). Gently stir -- clumps should form -- if it didn't, add more juice - it will happen in about 15 seconds. As soon as clumps form throughout, remove from heat and let set for 10 minutes.
With a slotted spoon, lift out the lumps and put in colander, then gently pour in the smaller pieces and remaining whey.
Gather the corners and twist 1-2 times, then rinse the cloth-cheese bundle under lukewarm water. Twist a bit more.
You can hang cheese from a kitchen cabinet knob to drain more, or put in the colander and put heavy weight (big can of peaches) on top of the twisted bundle. Press for about 1-2 hours, then remove from cloth, and put in ziploc bag and refrigerate.
Search the internet for recipes that use paneer. You can also store in freezer for a few months with good results.
adapted from "The Art of Indian Vegetarian Cooking" by Yamuna Devi, 780 pages, 1987
Prep time: 20 min (after assembling ingredients)
Setting time: 4-10 hours
Makes: 1 quart/liter (recipe can be quadrupled easily)
1 quart/liter milk (whole milk)
3 T plain yogurt (Dannon is great, and so is the Greek yogurt Fage. I've used all brands and have never had a bad result if I use a thermometer.) I have never bought starter from the health food store. I have made starter from previous batches too..
tools:
a 3-qt saucepan
wooden spoon
a 2-qt container to set the yogurt in (and eventually go in the fridge) with lid (or cover with towel)
a thermometer (digital or candy)
a sink with 2-3 inches of cold water in it
a whisk
a heating pad (nice but not necessary -- can use a warm garage in summer, or a cooler with an open jar of hot water in it, or put it in an oven warmed to 200F for 1 1/2 minutes then turned off)
Bring the milk to a boil quickly (212F) in the heavy 3-qt pan, stirring constantly to prevent sticking to pan. Set aside to cool or quick-cool by half-submerging it in a sink partiallly filled with cold tap water.
While the milk is cooling, rinse a 1.5-2 quart container with boiling water, then dry (I admit I often cheat and just make sure I rinse a glass or stainless steel vessel with very hot tap water and it has turned out fine).
When milk has cooled to 115F, whisk in the 3T of plain yogurt. Pour into sterilized vessel. Cover with clean towel or a loosely-fitted lid and quickly put in a warm place (ideally 85F-110). I use a heating pad set to low, with a towel between the pad and the steel pot.
Check after 5-6 hours. It should be thick and firm, for as it cools it will set up considerably. The longer you let it set once it is firm, the more tart it will be. If not set, check for up to 12 hours. If it hasn't set the cause could be stale or insufficiently sterilized milk, inadequate blending of starter, inadequate insulation during setting, or worn-out starter.
Refrigerate, covered, once it is set.. It is best used with in 3 days (says the cookbook). Mine has never spoiled and the oldest it has become is about 2 weeks (before being consumed or made into cheese).
It is normal for the whey to separate from the solid -- it is not sign of spoilage. If you don't like it when that happens, level the top with a spoon before you put it back. In India, the watery liquid is a desired beverage "good for health."
Yogurt Cheese (very much like Alouette herb cheese):
To make Labna, or Yogurt Cheese:
Line colander with clean muslin, cheesecloth, or a flour-sack cloth that doesn't have fabric softener on it. Stir up to 1/4-1/2 t sea salt, herb salt, or seasoned salt into 6 cups yogurt. Place into colander and fold or twist edges of cloth together.
Set colander in a bowl or dish that is at least 2 inches deep, and allows about 1 inch of room for the whey to drain off. My colander has feet, but you may need a rack, or use a bowl that keeps the colander suspended. Cover the whole thing with plastic wrap, sealing to make it air tight.
Refrigerate to drain for 12-18 hours for a soft cheese, for 24-26 hours for a firm cheese. Unwrap and store, sealed for up to 3 days. (of course, I have been sloppy in following these rules, and still haven't had a bad result).
Eat on crackers, on pita bread, put in baked potato, etc.
Paneer Cheese
(fresh bouncy Indian cheese - fry until golden like tofu, or dice and mix with veg or chickpeas)
This is my own version from memory - much shorter than this very scientific cookbook.
Heat up a gallon of milk, stirring until boiling (this is the boring part, so put on some music or audio tape).
Put 3 layers of cheesecloth or muslin in colander in the sink and wet them with cold water.
Don't walk away from the milk on the stove because it WILL froth and boil over suddenly (so I use a thermometer to tell me when it gets close to 212F). When it reaches the boil, reduce the heat to low, and before the foam subsides, add lemon juice (8 T of any lemon juice should work) or (2 t of citric acid mixed with 3/4 water). Gently stir -- clumps should form -- if it didn't, add more juice - it will happen in about 15 seconds. As soon as clumps form throughout, remove from heat and let set for 10 minutes.
With a slotted spoon, lift out the lumps and put in colander, then gently pour in the smaller pieces and remaining whey.
Gather the corners and twist 1-2 times, then rinse the cloth-cheese bundle under lukewarm water. Twist a bit more.
You can hang cheese from a kitchen cabinet knob to drain more, or put in the colander and put heavy weight (big can of peaches) on top of the twisted bundle. Press for about 1-2 hours, then remove from cloth, and put in ziploc bag and refrigerate.
Search the internet for recipes that use paneer. You can also store in freezer for a few months with good results.
Thursday, April 3, 2008
Keeping the Blog Alive...
Current interests:
-looking at cupcakes on MarthaStewart.com
-knitting cables on the fronts of the Must Have Cardigan
-thinking of cures for migraines
-uses for eggs
-reading Joan Didion's "The Year of Magical Thinking"
-American Idol
-Lost
-Jane Austen
Comments?
-looking at cupcakes on MarthaStewart.com
-knitting cables on the fronts of the Must Have Cardigan
-thinking of cures for migraines
-uses for eggs
-reading Joan Didion's "The Year of Magical Thinking"
-American Idol
-Lost
-Jane Austen
Comments?
Tuesday, March 18, 2008
The Macaroni and Cheese experiment
I've been trying to improve my basic cooking skills. Even though some people (not my kids) think I'm a good cook, really I just have a few recipes I rely on, following them exactly, and have never really internalized the principles of cooking. But I really want to be a truly good cook, as well as have the ability to create food from what I have on hand, and control the ingredients that my family eats. So I've been practicing on a few basic recipes.
I find Alton Brown to be a reliable source of good recipes, so I tried his mac and cheese and was surprised to find that it wasn't my favorite. So I decided to see if I could make it more to my taste. I remembered making mac and cheese with Mom, and I was just sure it involved making a cheese sauce, and so looked up a recipe for that. After a few times making that, taking notes, and tweaking, I felt I had worked out a workable technique: roux, white sauce, cheese sauce. I learned how to get the sauce thick enough, and how to keep the cheese from seizing (although it's true that maybe it wasn't seizing, but merely not melting). And it was pretty good. But flat. So I considered seasonings. Mustard is common, but Mom doesn't like mustard. I realize that she's only here once or twice a year, but I think it would be nice to have a recipe together that I can serve her. The kids aren't too fond of overly spicy food. And then, out of the blue, I had a thought: Worcestershire sauce. I don't know where that idea came from. But it was a good one. I made the following recipe last week, and it was a hit:
Now, it's not perfect. It's a little too saucy, so I will try 12 oz of pasta next time. Although it's yummy, it lacks depth of flavor, so I will continue to experiment with seasonings. I'm adding Old Bay next time, and I'll give you a report. Although I think the panko topping is best, the boys prefer that I use cornflakes. I've also used Ritz crackers, and I'll bet croutons would be excellent (I love Mrs. Cubbison's Seasoned croutons).
I find Alton Brown to be a reliable source of good recipes, so I tried his mac and cheese and was surprised to find that it wasn't my favorite. So I decided to see if I could make it more to my taste. I remembered making mac and cheese with Mom, and I was just sure it involved making a cheese sauce, and so looked up a recipe for that. After a few times making that, taking notes, and tweaking, I felt I had worked out a workable technique: roux, white sauce, cheese sauce. I learned how to get the sauce thick enough, and how to keep the cheese from seizing (although it's true that maybe it wasn't seizing, but merely not melting). And it was pretty good. But flat. So I considered seasonings. Mustard is common, but Mom doesn't like mustard. I realize that she's only here once or twice a year, but I think it would be nice to have a recipe together that I can serve her. The kids aren't too fond of overly spicy food. And then, out of the blue, I had a thought: Worcestershire sauce. I don't know where that idea came from. But it was a good one. I made the following recipe last week, and it was a hit:
MACARONI AND CHEESE
Based loosely on Alton Brown’s Baked Macaroni and Cheese
½ lb elbow macaroni
3 Tbsp butter
3 Tbsp flour
3 C milk
1 Tbsp Worcestershire sauce
12 oz sharp cheddar, shredded, divided approximately ¾ and ¼
1 tsp kosher salt
Freshly ground black pepper
For the topping:
3 Tbsp butter
1 C panko bread crumbs
1. Melt butter over low heat and start your pasta water (see step #2) while assembling mise en place. The 2-qt saucepan is best for this. Turn on broiler.
2. In a large pot of salted boiling water, cook pasta to al dente, per package instructions and altitude requirements (11 minutes for elbow macaroni at this altitude; 9 for rotini).
3. Whisk flour in butter, making roux. It’s a white roux, so only mix for ½ to 1 minute. Add milk and Worcestershire sauce, whisking, and simmer for 8 minutes. It should coat the back of a spoon. It’s now a white sauce, or it would be, if not for the Worcestershire.
4. Meanwhile, melt topping butter in microwave (or on stovetop if no microwave).
5. With burner on low, add ¾ of the cheese, by small handfuls and stirring thoroughly after each addition. It’s now a cheese sauce. Add salt and pepper.
6. Add panko to melted topping butter. Add cheese sauce to drained pasta, then place in casserole dish and sprinkle remaining ¼ of cheese and panko topping.. Broil till bread crumbs are golden brown and cheese topping is bubbling. The sauce will thicken on standing.
Possible substitutions: pasta, cheeses, bread crumbs
Flavors to try: bay leaf,
Now, it's not perfect. It's a little too saucy, so I will try 12 oz of pasta next time. Although it's yummy, it lacks depth of flavor, so I will continue to experiment with seasonings. I'm adding Old Bay next time, and I'll give you a report. Although I think the panko topping is best, the boys prefer that I use cornflakes. I've also used Ritz crackers, and I'll bet croutons would be excellent (I love Mrs. Cubbison's Seasoned croutons).
Wednesday, March 5, 2008
Finally, Needlework!
On Monday, I finally got to do some needlework. I was very scattered about it, I guess because I'd been away so long I don't know where to start. First, I put one thread's worth of beads on a Christmas angel--the one with beaded wings. Then I tried to to work the Christmas Madonna, but it's on 40-ct fabric (which I got from The Daisy Barrel in Fairborn OH several years ago--it's very near Wright-Patterson AFB) and I was doing over-one stitching on the face, and the light was bad, and my eyes aren't as good as they used to be, so I gave up after a few stitches. That's a sunny-day project.
Because I had been having trouble with the over-one stitching, and because the light was even worse by now, I decided not to try to work on Summer Queen (sorry Danielle!). The thing is, I could have done it, but there was a higher chance of mistakes, and it's really really difficult to take out over-one stitches. And if you don't fix mistakes, then it looks like a pockmarked face.
So I ended up working on the most recent Christmas angel. I had just started this one, and I think I've mentioned that that's one of my favorite parts of a project. I just love to see the stitches "grow" out of the fabric. Here's how I generally start: I find the middle and do one color there, and work my way out. So I started with DMC 677. Can you guess what it is? It's the angel's hair.
You can also see in the picture the needle I was using; it's my favorite needle. It's actually called My Favorite Needle, by Mardina. They do cost from $5 to $6 each, which is on the expensive side. But so worth it! I buy them even though I have "corrosive" hands and so go through a lot of needles (you should throw away your needle when it becomes rough). They are tiny and have a small eye. I like the tininess--larger needles just feel so unwieldy to me. However, I suppose if you have difficulty gripping things, this may not be the needle for you. And you can't thread it with a traditional threader--for me that just means I get to practice threading without one. In case, you know, I ever am stitching after the world falls apart and needle threaders aren't available. Mardina makes an even smaller needle, which I use for beading (the name escapes me). But if you must have a larger eye, I like John James Petites. And if you must have a larger needle, well, you're on your own.
Generally I do one color at a time. Sort of. I start with one, and stitch all the contiguous stitches in that color. Then I choose an adjacent color and do all the contiguous stitches in that color, etc. It cuts down on counting. So next I did DMC 729. I hope you can see it. The designer of this angel (which by the way, is free at www.tiag.com) is Marilyn Leavitt-Imblum, and I think she does the most amazing shading.
You can also see that I've put it on a frame--q-snaps to be exact. Maybe I'll discuss various ways to tauten your needlework in one of these posts. I like my fabric to be taut, even though I can maintain tension working "in hand." I generally only do that when I'm too lazy to get out my box full of stretcher bars, q-snaps, etc. I think it wrinkles the linen.
I did start the next color, DMC 676, but did not finish that. I was planning to work on it on Tuesday, but instead threw all of my clothes out of my closet and put a chair in it, and now have my own private sanctuary to stitch in, or whatever. But no place to put my clothes. But I'm off to stitch now, instead of cooking dinner like I ought to.
Because I had been having trouble with the over-one stitching, and because the light was even worse by now, I decided not to try to work on Summer Queen (sorry Danielle!). The thing is, I could have done it, but there was a higher chance of mistakes, and it's really really difficult to take out over-one stitches. And if you don't fix mistakes, then it looks like a pockmarked face.
So I ended up working on the most recent Christmas angel. I had just started this one, and I think I've mentioned that that's one of my favorite parts of a project. I just love to see the stitches "grow" out of the fabric. Here's how I generally start: I find the middle and do one color there, and work my way out. So I started with DMC 677. Can you guess what it is? It's the angel's hair.You can also see in the picture the needle I was using; it's my favorite needle. It's actually called My Favorite Needle, by Mardina. They do cost from $5 to $6 each, which is on the expensive side. But so worth it! I buy them even though I have "corrosive" hands and so go through a lot of needles (you should throw away your needle when it becomes rough). They are tiny and have a small eye. I like the tininess--larger needles just feel so unwieldy to me. However, I suppose if you have difficulty gripping things, this may not be the needle for you. And you can't thread it with a traditional threader--for me that just means I get to practice threading without one. In case, you know, I ever am stitching after the world falls apart and needle threaders aren't available. Mardina makes an even smaller needle, which I use for beading (the name escapes me). But if you must have a larger eye, I like John James Petites. And if you must have a larger needle, well, you're on your own.
Generally I do one color at a time. Sort of. I start with one, and stitch all the contiguous stitches in that color. Then I choose an adjacent color and do all the contiguous stitches in that color, etc. It cuts down on counting. So next I did DMC 729. I hope you can see it. The designer of this angel (which by the way, is free at www.tiag.com) is Marilyn Leavitt-Imblum, and I think she does the most amazing shading.You can also see that I've put it on a frame--q-snaps to be exact. Maybe I'll discuss various ways to tauten your needlework in one of these posts. I like my fabric to be taut, even though I can maintain tension working "in hand." I generally only do that when I'm too lazy to get out my box full of stretcher bars, q-snaps, etc. I think it wrinkles the linen.
I did start the next color, DMC 676, but did not finish that. I was planning to work on it on Tuesday, but instead threw all of my clothes out of my closet and put a chair in it, and now have my own private sanctuary to stitch in, or whatever. But no place to put my clothes. But I'm off to stitch now, instead of cooking dinner like I ought to.
Wednesday, February 27, 2008
Wow, it's been a while.
Unfortunately, I haven't been doing any stitching. I've been focusing on Son #1's Arrow of Light ceremony, his school report, his upcoming band contest, and his Science Fair Part 2, and Son #2's been feeling neglected, so I've been giving him lots of attention, too.
It's finally nice and sunny here, for a few days, anyway, but this was the scene after a recent windstorm:
That's my next-door neighbor's house. The amazing thing is that before this storm, we had had an even stronger windstorm, supposedly with gusts up to 100 mph. Definitely up to 75 mph. Anyway, this siding had survived that, but I guess it was weakened. Our house didn't have any damage like that, although the previous storm did slightly detach our raingutter downspout, which we do need to fix that. But most of our neighbors are having siding and roofs replaced, so we were lucky.
I finally got my earring hanger hung up:
And a longer view:
I've determined that I need a second one. I've found that this will hold dangly earrings with posts, but I need something else to hold my studs. I'm thinking of tacking some needlepoint canvas to a smaller frame that I can set on a shelf. Hanging it on the wall would be a pain. You may also be able to see that there are no necklaces dangling from the center of this frame. That is because the hook never "grabbed" the hole. I will apply some wood glue and see if that works.
My next project of this type will be to put alligator clips on some flowers for my hair. These flowers came on rubber bands, and I'm thinking that that's pretty un-flexible. The way I'm least likely to wear my hair is in a ponytail, and it isn't long enough anyway. I already went shopping for some alligator clips. Wal-Mart didn't have any, so I looked at Home Depot. I had to ask one of their employees, which is always an adventure, and he seemed to know that I was planning to use them for some craft project, because he warned me that they came with plastic ends because they were intended for electrical use. Well, those plastic ends come off, so there, lol. If I get a chance, I may try to look in an actual craft store, but there aren't any near me.
Now I'm hoping to go watch some "Lovejoy Mysteries" and get some stitching done!
Unfortunately, I haven't been doing any stitching. I've been focusing on Son #1's Arrow of Light ceremony, his school report, his upcoming band contest, and his Science Fair Part 2, and Son #2's been feeling neglected, so I've been giving him lots of attention, too.
It's finally nice and sunny here, for a few days, anyway, but this was the scene after a recent windstorm:
That's my next-door neighbor's house. The amazing thing is that before this storm, we had had an even stronger windstorm, supposedly with gusts up to 100 mph. Definitely up to 75 mph. Anyway, this siding had survived that, but I guess it was weakened. Our house didn't have any damage like that, although the previous storm did slightly detach our raingutter downspout, which we do need to fix that. But most of our neighbors are having siding and roofs replaced, so we were lucky.I finally got my earring hanger hung up:
And a longer view:
I've determined that I need a second one. I've found that this will hold dangly earrings with posts, but I need something else to hold my studs. I'm thinking of tacking some needlepoint canvas to a smaller frame that I can set on a shelf. Hanging it on the wall would be a pain. You may also be able to see that there are no necklaces dangling from the center of this frame. That is because the hook never "grabbed" the hole. I will apply some wood glue and see if that works.My next project of this type will be to put alligator clips on some flowers for my hair. These flowers came on rubber bands, and I'm thinking that that's pretty un-flexible. The way I'm least likely to wear my hair is in a ponytail, and it isn't long enough anyway. I already went shopping for some alligator clips. Wal-Mart didn't have any, so I looked at Home Depot. I had to ask one of their employees, which is always an adventure, and he seemed to know that I was planning to use them for some craft project, because he warned me that they came with plastic ends because they were intended for electrical use. Well, those plastic ends come off, so there, lol. If I get a chance, I may try to look in an actual craft store, but there aren't any near me.
Now I'm hoping to go watch some "Lovejoy Mysteries" and get some stitching done!
Monday, February 18, 2008
Chicken soup
Today I was very industrious. First, I started some chicken soup. This was Lynda's recipe, so I'll let her post it if she wants. I started it before noon, throwing all the ingredients, including 10 pounds of chicken legs into my giant stockpot. Thank goodness for 16,000 BTU burners. By the time it was done, 6 hours or so later, it was velvety and smooth tasting. I haven't done the work of picking all the meat off the bones, and measuring out the stock, but I did feed it to my boys. I put some of the chicken back in, and boiled some pasta in it. I worried that that might have been a bad idea, because of the starches it would release, but it worked out. The boys declared it "pretty good" and indicated they would eat it again. They also asked if I were "open to suggestions." We will be experimenting with spices and flavorings. I put croutons in mine and it was perfect.
I also made "fudgenellies." Alex named them, but they are based on a recipe from a lady I know. here is my version:
These are very yummy, but not low calorie. The recipe makes 24, and each is 236 calories.
Between doing all that, I finished up my earring hanger. First, I added the picture wire:
Then, I added the hooks:
I did not get to hang it up, though, because I wanted to use brads and we didn't have any. If I were to do it over again, I'd have all the hooks be the same, and I'd have the hooks and picture wire be of the same color metal. But no one will see it (except of course, everyone who reads this, lol), so it's OK.
I also made "fudgenellies." Alex named them, but they are based on a recipe from a lady I know. here is my version:
Fudgenellies
2 ½ sticks unsalted butter, separated
8 unbroken graham crackers
1 cup packed dark brown sugar
1 tsp salt
1 can (14 oz) sweetened condensed milk
1 ½ C (9 oz) semisweet chocolate chips
1. Line a baking pan (size?) with foil. Preheat oven to 350’F.
2. Melt ½ stick butter in microwave; pour over foil and spread to coat. Arrange crackers over foil; break to fill in empty spaces.
3. Melt two sticks of butter in microwave. Pour into saucepan and stir in sugar and salt. Bring to a boil over medium heat. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in milk. Pour mixture over crackers.
4. Bake for 10 minutes, until bubbly and slightly darkened. Remove from oven; let cool for 1 minute.
5. Sprinkle top with chips. Let stand 5 minutes; spread chocolate to cover top.
6. Cool 30 minutes. Refrigerate for 30 minutes. Let sit outside of fridge for 30 minutes. Peel foil off and cut into pieces.
Update: Definitely make sure you use dark brown sugar. I substituted light and the graham cracker crust floated up! It was really odd. Second, rather than melt the two sticks of butter in the microwave (step 3) then adding sugar, melt the butter and sugar together--slowly!--in the saucepan. This will help prevent separation.
And here are a couple of pictures:
And here are a couple of pictures:
These are very yummy, but not low calorie. The recipe makes 24, and each is 236 calories.Between doing all that, I finished up my earring hanger. First, I added the picture wire:
Then, I added the hooks:
I did not get to hang it up, though, because I wanted to use brads and we didn't have any. If I were to do it over again, I'd have all the hooks be the same, and I'd have the hooks and picture wire be of the same color metal. But no one will see it (except of course, everyone who reads this, lol), so it's OK.
Friday, February 15, 2008
Snow Day
Some in my family have heard me scoff about their wimpy states who shut down if they get an inch of snow. Where I live, if we get 3 feet, we're expected to dig out and go about our business, I said. So Wednesday night it snowed and Dan went out to shovel When he opened the garage, he was greeted with a 4-foot snow drift up against the garage door. So the kids got a snow day. Here was the scene in our neighborhood:
And here:
Yes, there's a street somewhere under there. I suspected there might be a snow day when I saw my neighbor's car axles buried. Here is our big snowdrift in our yard:
That's my neighbor's house that you see, and our fence. You can see grass in their yard and suddenly there's a 3 1/2-4 foot drift. And looking into our back yard:
I know it's not that great a picture, but imagine sand dunes made of snow.
And our Element:
Dan shoveled snow for an hour before he had to leave for an appointment and I shoveled for another 2 hours--normally a 20 minute job. Obviously Dan was faster than I am, but to be fair, I had to shovel the "cement" snow that the snow plows left blocking our driveway.
After the shoveling, we had a nice relaxing Valentine's Day. Dan made me Bacon, Avocado and Tomato sandwiches and Molten Chocolate cakes for lunch and I made him Steak Frites and Deep-Fried Nutella Won-Tons with Orange Creme Anglaise for dinner. Dan's recipes were from Foodnetwork.com:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37083,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34203,00.html
Mine were from Martha Stewart and Fine Cooking and I don't have links. But for the won-tons, you put Nutella in won-tons and deep fry them. And for the frites (fries), you cut potatoes, put them in salted water, remove them, drain and dry, and deep fry. Of course, for the steak, you get a skillet nice and hot, season the steak with salt and pepper, put a dab of butter in the skillet and slap the steak in. 2-3 minutes per side, and yummy! But beware the smoke detectors--ours went off several times.
And here's our Science Fair 2nd place winner--I braved the beginning of the storm to get this picture:
I took pictures of our public speaker giving his oral report, but they turned out blurry (surprise, surprise--maybe Danielle can explain to me what I'm doing wrong), so I'll get one of the poster that he made as a visual aid and post it.
And here:
Yes, there's a street somewhere under there. I suspected there might be a snow day when I saw my neighbor's car axles buried. Here is our big snowdrift in our yard:
That's my neighbor's house that you see, and our fence. You can see grass in their yard and suddenly there's a 3 1/2-4 foot drift. And looking into our back yard:
I know it's not that great a picture, but imagine sand dunes made of snow.And our Element:
Dan shoveled snow for an hour before he had to leave for an appointment and I shoveled for another 2 hours--normally a 20 minute job. Obviously Dan was faster than I am, but to be fair, I had to shovel the "cement" snow that the snow plows left blocking our driveway.
After the shoveling, we had a nice relaxing Valentine's Day. Dan made me Bacon, Avocado and Tomato sandwiches and Molten Chocolate cakes for lunch and I made him Steak Frites and Deep-Fried Nutella Won-Tons with Orange Creme Anglaise for dinner. Dan's recipes were from Foodnetwork.com:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37083,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34203,00.html
Mine were from Martha Stewart and Fine Cooking and I don't have links. But for the won-tons, you put Nutella in won-tons and deep fry them. And for the frites (fries), you cut potatoes, put them in salted water, remove them, drain and dry, and deep fry. Of course, for the steak, you get a skillet nice and hot, season the steak with salt and pepper, put a dab of butter in the skillet and slap the steak in. 2-3 minutes per side, and yummy! But beware the smoke detectors--ours went off several times.
And here's our Science Fair 2nd place winner--I braved the beginning of the storm to get this picture:
I took pictures of our public speaker giving his oral report, but they turned out blurry (surprise, surprise--maybe Danielle can explain to me what I'm doing wrong), so I'll get one of the poster that he made as a visual aid and post it.
Thursday, February 14, 2008
Feng Shui My Way
Okay, husband is bothered with current path of career. So, Happy Valentine's Day -- I will try to fix the main areas of our home.
The career area of the home is the front hall and entry way, which is recessed (missing or shrunken). Upper story is empty balcony hallway which is almost decluttered.
Step 1: Remove all clutter. There is not that much, but there are 2 large winter squashes just sitting there. I haven't gotten around to cooking them, or even lifting them. Some books, a yarn ball... Remove snowflake wreath from door - let it be bare for awhile, unless I find Valentine's wreath in garage. Or St. Patrick's Day wreath.
Step 2: Put mirror over piano, which will expand career area. Remove toolbox from area - implies things need fixin.'
Step 3: Hand something on wall which will look good, be positive, and inspiring. Hmmm.
But also the "Fame" or "Future" area of the home needs work. Two of our fireplaces are in the fame or future area.
Step 1: Clean off fireplace mantles so they can breath.
Step 2: Declutter and vacuum hearths.
Step 3: Put 2 oil lamps (pretty yet prepared) on mantle of upstairs family room, representing fire (or is it too much fire near a fireplace?).
Step 4: Put inspirational sayings or poster or picture over fireplace. We only have elephants. Pictures of elephants, statues of elephants. I wonder what the elephant represents. I guess to me, the trudging along of a big awkward cumbersome beast. Hmmmmm.
I'll let you know if this "cures" anything.
The career area of the home is the front hall and entry way, which is recessed (missing or shrunken). Upper story is empty balcony hallway which is almost decluttered.
Step 1: Remove all clutter. There is not that much, but there are 2 large winter squashes just sitting there. I haven't gotten around to cooking them, or even lifting them. Some books, a yarn ball... Remove snowflake wreath from door - let it be bare for awhile, unless I find Valentine's wreath in garage. Or St. Patrick's Day wreath.
Step 2: Put mirror over piano, which will expand career area. Remove toolbox from area - implies things need fixin.'
Step 3: Hand something on wall which will look good, be positive, and inspiring. Hmmm.
But also the "Fame" or "Future" area of the home needs work. Two of our fireplaces are in the fame or future area.
Step 1: Clean off fireplace mantles so they can breath.
Step 2: Declutter and vacuum hearths.
Step 3: Put 2 oil lamps (pretty yet prepared) on mantle of upstairs family room, representing fire (or is it too much fire near a fireplace?).
Step 4: Put inspirational sayings or poster or picture over fireplace. We only have elephants. Pictures of elephants, statues of elephants. I wonder what the elephant represents. I guess to me, the trudging along of a big awkward cumbersome beast. Hmmmmm.
I'll let you know if this "cures" anything.
Tuesday, February 12, 2008
World's Best Bread (yes, it exists)
I have been on a quest to bake good bread. Really good bread. First, I was just interested in using my stored wheat and being frugal. So I tried some other recipes, and although edible and enjoyable, they were a bit crumbly and didn't rise that high. Or rose high and popped while baking. So I added more gluten, and bought some lecithin to use as a dough conditioner. I did learn that I have to hand-knead much longer then recipes say.
Anyway, back to THIS bread. This is from Ann Hodgman's book "One Bite Won't Kill You" (and I recommend "Beat This" and "Beat That" -- they are books I would replace in the event that I ever had to rebuild my library. I had never used "One Bite" because I don't often make recipes just for my children, and that seemed to be the focus of that book.
Okay, this Bread! I had to try it it because it is the "World's Best Bread." It takes 24 hours to make, and you can use a bread machine to make it up to a point (or leave it in a mixer with a dough hook). This bread is both beautiful, bouncy, delicious, no air holes, tender and is a perfect sandwich texture. The author recommends I take it to potlucks and parties, and...yes, it would be wonderful AND super easy if I could remember to start it the day before.
World's Best Bread
Sponge
1 1/4 cups bread flour (NOT all-purpose)
1 T whole wheat flour
1 T rye flour (I subbed more whole wheat flour)
1 T semolina flour (I subbed more whole wheat flour
1 T rolled oats
1 T cornmeal
1 T wheat germ
1/8 t active dry yeast
1 cup chlorine-free water (bottled, not tap)
Bread Dough
3 1/2 c bread flour
1 T coarse or kosher salt
1/4 t active dry yeast
1 1/4 c chlorine-free water
1 T honey
2-3 cups cornmeal for the cookie sheet
---------------------------
Night before: make Sponge (that you will let rest 16 hours at room temperature): Put all sponge ingredients into bowl of bread machine, or mixer bowl. Mix for at least 5 minutes until a smooth liquid. Unplug bread machine if using, or just cover the bowl of the mixer.
The next day, stir sponge down completely. Add Bread ingredients to mixer or bread machine. Set machine to "Knead" or "Dough" for 15 minutes, or mix with dough hook or by hand for 15 minutes. Cover the dough and let it rest for 1/2 hour in a warm place. You can do the warm oven trick (preheat oven to lowest setting, turn off oven, put in bread to rise, set timer so you don't forget about it).
While it sits, take a rimmed cookie sheet or jelly roll pan. Put about 2-3 cups of cornmeal (I used barely 2 cups) on the pan and shimmy it to make sure it covers the pan evenly. You are making an edible non-stick bread surface.
After 1/2 hour, punch down the dough. Shape it into a ball and put it on the cornmeal, seam side down (of course, I just dumped the dough ball from the bread machine onto the cornmeal, and it looked really good). Let rise for anywhere from 2 to 4 hours until it has doubled in bulk (on a cold day this could be even longer).
Set a baking rack in the lower third of oven. Put a pan in the bottom of the oven, and fill with boiling water (wrestling a pan of boiling water into the oven can slosh). Set oven to 400 degrees F.
Make an interesting slash pattern on the top of the bread, about 1/4 " deep. The sharper the knife, the better. I did a stylish X that looked more like two scratches.
Bake bread for 30-35 minutes or until the center reads 190 degrees on an instant-read thermometer. If you want the crust to be especially crisp, turn off the oven when the bread is done and prop open the oven with a wooden spoon, and let the bread cool with the oven. I just put mine on a rack..
Makes enough bread to serve 16 people at once, or a family for several days. Ann Hodgman cuts it up in chunks and freezes it to take out and slice as needed.
Next time, I offer will a fabulous bread pudding recipe that helps use up all the crumbly bread leftovers. There will be no leftovers from "World's Best Bread."
Anyway, back to THIS bread. This is from Ann Hodgman's book "One Bite Won't Kill You" (and I recommend "Beat This" and "Beat That" -- they are books I would replace in the event that I ever had to rebuild my library. I had never used "One Bite" because I don't often make recipes just for my children, and that seemed to be the focus of that book.
Okay, this Bread! I had to try it it because it is the "World's Best Bread." It takes 24 hours to make, and you can use a bread machine to make it up to a point (or leave it in a mixer with a dough hook). This bread is both beautiful, bouncy, delicious, no air holes, tender and is a perfect sandwich texture. The author recommends I take it to potlucks and parties, and...yes, it would be wonderful AND super easy if I could remember to start it the day before.
World's Best Bread
Sponge
1 1/4 cups bread flour (NOT all-purpose)
1 T whole wheat flour
1 T rye flour (I subbed more whole wheat flour)
1 T semolina flour (I subbed more whole wheat flour
1 T rolled oats
1 T cornmeal
1 T wheat germ
1/8 t active dry yeast
1 cup chlorine-free water (bottled, not tap)
Bread Dough
3 1/2 c bread flour
1 T coarse or kosher salt
1/4 t active dry yeast
1 1/4 c chlorine-free water
1 T honey
2-3 cups cornmeal for the cookie sheet
---------------------------
Night before: make Sponge (that you will let rest 16 hours at room temperature): Put all sponge ingredients into bowl of bread machine, or mixer bowl. Mix for at least 5 minutes until a smooth liquid. Unplug bread machine if using, or just cover the bowl of the mixer.
The next day, stir sponge down completely. Add Bread ingredients to mixer or bread machine. Set machine to "Knead" or "Dough" for 15 minutes, or mix with dough hook or by hand for 15 minutes. Cover the dough and let it rest for 1/2 hour in a warm place. You can do the warm oven trick (preheat oven to lowest setting, turn off oven, put in bread to rise, set timer so you don't forget about it).
While it sits, take a rimmed cookie sheet or jelly roll pan. Put about 2-3 cups of cornmeal (I used barely 2 cups) on the pan and shimmy it to make sure it covers the pan evenly. You are making an edible non-stick bread surface.
After 1/2 hour, punch down the dough. Shape it into a ball and put it on the cornmeal, seam side down (of course, I just dumped the dough ball from the bread machine onto the cornmeal, and it looked really good). Let rise for anywhere from 2 to 4 hours until it has doubled in bulk (on a cold day this could be even longer).
Set a baking rack in the lower third of oven. Put a pan in the bottom of the oven, and fill with boiling water (wrestling a pan of boiling water into the oven can slosh). Set oven to 400 degrees F.
Make an interesting slash pattern on the top of the bread, about 1/4 " deep. The sharper the knife, the better. I did a stylish X that looked more like two scratches.
Bake bread for 30-35 minutes or until the center reads 190 degrees on an instant-read thermometer. If you want the crust to be especially crisp, turn off the oven when the bread is done and prop open the oven with a wooden spoon, and let the bread cool with the oven. I just put mine on a rack..
Makes enough bread to serve 16 people at once, or a family for several days. Ann Hodgman cuts it up in chunks and freezes it to take out and slice as needed.
Next time, I offer will a fabulous bread pudding recipe that helps use up all the crumbly bread leftovers. There will be no leftovers from "World's Best Bread."
Monday, February 11, 2008
Ritz-Parmesan Chicken
I haven't been able to stitch the past few days, except for putting the numbers on son#1's Scout uniform. Between illness and organ lessons and a science fair project and one son's oral report due tomorrow and the other's due in a couple of weeks, I've been pulled in all directions. In the middle of that, his Scout leader tells me that the numbers must be on his shirt by today's meeting. So this is the only needlework I've done:
Unlike decorative needlework, I can't sew at all. This looks like two different people did it. Toward the end, I finally started to get it, and you can (maybe) see that the stitches even out. I didn't even bother to sew between the letters. As for the giant knot, I don't even know where that came from. But it's done.
However, I did make a nice dinner of Ritz-Parmesan Chicken and brown rice salad.
Tomorrow is the science fair and my needlework group meeting, and I hope to get to more stitching after that.
Unlike decorative needlework, I can't sew at all. This looks like two different people did it. Toward the end, I finally started to get it, and you can (maybe) see that the stitches even out. I didn't even bother to sew between the letters. As for the giant knot, I don't even know where that came from. But it's done.However, I did make a nice dinner of Ritz-Parmesan Chicken and brown rice salad.
1 tube Ritz crackers
½ C parmesan cheese
½ Tbsp garlic salt
1 pint sour cream
4 chicken breasts (actually, I used a pound of chicken tenders)
1 stick melted butter
Combine crackers (crushed), cheese and garlic salt. Dip chicken breasts in sour cream and coat with the cracker mix. Place the chicken on a baking sheet and drizzle the melted butter over the top. Bake at 350’F for 35 minutes, or until chicken is done. Serve with a dollop of sour cream on top.
Tomorrow is the science fair and my needlework group meeting, and I hope to get to more stitching after that.
Friday, February 8, 2008
Pizza and Brownies
Tonight is movie and pizza night, and so I am making pizza, from scratch. I am doing this both to save money (to get out from under the evil debt monster!) and because I figure the more things I learn, the more I will know. And the more I know, the more options I will have.
So I am using Alton Brown's Pizza Pizza recipe, found here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13823,00.html
I have tried this one before unsuccessfully, but discovered shortly after that that my yeast was dead. I always like Alton's recipes and decided to give it another go. I actually started it last night, per the recipe, and left it in the fridge. I was dismayed, after 18 hours in the fridge, it hadn't risen at all, and I thought it would at least rise a little. This is where the 27 DVD set of Alton's shows would come in really handy (that's a hint to Dan). Then I could look at the show that the recipe came from and see what it's supposed to look like.
Anyway, I took it out of the fridge in hopes it would rise, but it didn't, or at least not much in the two hours it sat on the counter. Undaunted, I formed it into balls and let it sit, per the recipe. After 30 minutes, I rolled it out. I used to work at a pizza place (actually 2), and I have tossed the pizza dough, but I couldn't bring myself to do it this time. I guess I was too afraid I'd punch my hand through the dough. As it was, I kept getting holes in the pizza. And the pizza didn't seem to roll out as big as I thought it should be (here again, the DVD would have been helpful, as well as the tossing skill). I laughed when I read that I was supposed to make a "rim" on the pizza; I used to work at a "make your own" pizza place and people used to do that--and then the crust would get stuck to the mesh plate that that pizza was on and we'd totally destroy it when we tried to take it off. So I didn't do that.
I used a supposed Pizza Hut "clone" recipe for the sauce:
http://www.budget101.com/recipes/id501.htm
I topped one right away with pepperoni and put it in the oven, and let the other sit for half an hour, to see which way I prefer the crust. Here, a peel would have been handy, as I made a little mess getting it onto the baking sheet. As soon as the spring gardening merchandise is available, I'm getting a bottom for a large clay pot to use as a pizza stone. As well as a medium pot, to use for baking bread in (unglazed terra cotta).
So here are the results: Well, pizza #1 was a little underdone. About two more minutes would have done it. Son #1 agrees. And the sauce could use some tweaking. Pizza #2 (the one that rested) got the extra two minutes and was better, but the crust in the center could have used just a little more time. Still, the boys didn't hate it, so I say it was a success.
After all that, the winner of the day were the brownies I made from this recipe:
http://www.marthastewart.com/recipe/fudgy-chocolate-brownies?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=cf_link
Very easy and very very delicious.
Oh, and we're watching "The Emperor's New Groove."
So I am using Alton Brown's Pizza Pizza recipe, found here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13823,00.html
I have tried this one before unsuccessfully, but discovered shortly after that that my yeast was dead. I always like Alton's recipes and decided to give it another go. I actually started it last night, per the recipe, and left it in the fridge. I was dismayed, after 18 hours in the fridge, it hadn't risen at all, and I thought it would at least rise a little. This is where the 27 DVD set of Alton's shows would come in really handy (that's a hint to Dan). Then I could look at the show that the recipe came from and see what it's supposed to look like.
Anyway, I took it out of the fridge in hopes it would rise, but it didn't, or at least not much in the two hours it sat on the counter. Undaunted, I formed it into balls and let it sit, per the recipe. After 30 minutes, I rolled it out. I used to work at a pizza place (actually 2), and I have tossed the pizza dough, but I couldn't bring myself to do it this time. I guess I was too afraid I'd punch my hand through the dough. As it was, I kept getting holes in the pizza. And the pizza didn't seem to roll out as big as I thought it should be (here again, the DVD would have been helpful, as well as the tossing skill). I laughed when I read that I was supposed to make a "rim" on the pizza; I used to work at a "make your own" pizza place and people used to do that--and then the crust would get stuck to the mesh plate that that pizza was on and we'd totally destroy it when we tried to take it off. So I didn't do that.
I used a supposed Pizza Hut "clone" recipe for the sauce:
http://www.budget101.com/recipes/id501.htm
I topped one right away with pepperoni and put it in the oven, and let the other sit for half an hour, to see which way I prefer the crust. Here, a peel would have been handy, as I made a little mess getting it onto the baking sheet. As soon as the spring gardening merchandise is available, I'm getting a bottom for a large clay pot to use as a pizza stone. As well as a medium pot, to use for baking bread in (unglazed terra cotta).
So here are the results: Well, pizza #1 was a little underdone. About two more minutes would have done it. Son #1 agrees. And the sauce could use some tweaking. Pizza #2 (the one that rested) got the extra two minutes and was better, but the crust in the center could have used just a little more time. Still, the boys didn't hate it, so I say it was a success.
After all that, the winner of the day were the brownies I made from this recipe:
http://www.marthastewart.com/recipe/fudgy-chocolate-brownies?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=cf_link
Very easy and very very delicious.
Oh, and we're watching "The Emperor's New Groove."
Wednesday, February 6, 2008
Jane Austen and the Summer Queen
I didn't have much time to stitch today, but I did manage to get started on Summer Queen's face. And it turned out that I had previously solved the thread problem. The pattern calls for, from darkest to lightest, DMC 758, 754, 948 and 948 + white. Of course, the problem was that I can't blend two threads in a needle if I'm only using one thread. So, I kept the three DMC colors and added 3771, which is just darker than 948. So the skin may be the slightest bit darker than the original but I think it will work well.
I generally watch TV while I stitch, usually something on the DVR. Today I started with the Waltons, but realized that the constant commercial skipping was breaking my focus. That is, I'd be concentrating on these tiny little stitches and then have to look up and then look down again and try to figure out where I was. So instead, I'm finally getting around to watching The Complete Jane Austen from PBS--no commercials, yay! I started with "Jane Austen Regrets."
Son #1's science project is finally winding down, so I'm hoping things will slow down and I'll get more stitching done and have more things to report soon.
I generally watch TV while I stitch, usually something on the DVR. Today I started with the Waltons, but realized that the constant commercial skipping was breaking my focus. That is, I'd be concentrating on these tiny little stitches and then have to look up and then look down again and try to figure out where I was. So instead, I'm finally getting around to watching The Complete Jane Austen from PBS--no commercials, yay! I started with "Jane Austen Regrets."
Son #1's science project is finally winding down, so I'm hoping things will slow down and I'll get more stitching done and have more things to report soon.
Tuesday, February 5, 2008
What We Ate Today...
This recipe is altered from the original, subbing some dried ingredients for fresh (hey, I could make some make-ahead mix!)
Washday Red Beans and Rice
Pick over and put in your biggest soup pot (5 qt?):
2 lbs of dried red kidney beans
Add water up to 1 inch of the top.
Put on medium-high flame until it boils; let boil for 2 minutes then turn off heat and let set for 1 hour. Drain beans in a colander set in a sink (discard gassy-water).
Put in biggest soup pot:
1/2 cup of dehydrated onion (or use 2 fresh onions, chopped)
1/2 cup of dehydrated green bell pepper (or use one fresh, chopped)
2 T dried parsley (or use a handful, chopped fine)
1 t dried garlic (or use 2-3 cloves of garlic, chopped or pressed)
1 T salt
1/2 t cayenne pepper
1/2 black pepper
1 T thyme
2 bay leaves
1 can of Spam, diced (or used 1/2 pound of diced, cooked ham)
2 T Worcestershire sauce (my own idea)
Add the hydrated kidney beans, and 3 quarts of water.
Simmer, covered, on the back burner all day (or use a crock pot). You can mash some beans if you want to.
About 30-40 minutes before you want to eat....
Make a pot of rice (I use a Japanese rice pot that keeps the rice perfect until I'm ready).
Slice or dice a package of Polska Kielbasa sausage, then brown it in a skillet.
Stir some of the browned sausage into the beans. If you have fussy kids, they might like some buttered rice served near (but not touching) the sausage, with a side of plain green beans (not touching rice or sausage).
Makes a ton of red beans. Often served with hot sauce. Serves 16? 20? At least.
-- Lynda
Washday Red Beans and Rice
Pick over and put in your biggest soup pot (5 qt?):
2 lbs of dried red kidney beans
Add water up to 1 inch of the top.
Put on medium-high flame until it boils; let boil for 2 minutes then turn off heat and let set for 1 hour. Drain beans in a colander set in a sink (discard gassy-water).
Put in biggest soup pot:
1/2 cup of dehydrated onion (or use 2 fresh onions, chopped)
1/2 cup of dehydrated green bell pepper (or use one fresh, chopped)
2 T dried parsley (or use a handful, chopped fine)
1 t dried garlic (or use 2-3 cloves of garlic, chopped or pressed)
1 T salt
1/2 t cayenne pepper
1/2 black pepper
1 T thyme
2 bay leaves
1 can of Spam, diced (or used 1/2 pound of diced, cooked ham)
2 T Worcestershire sauce (my own idea)
Add the hydrated kidney beans, and 3 quarts of water.
Simmer, covered, on the back burner all day (or use a crock pot). You can mash some beans if you want to.
About 30-40 minutes before you want to eat....
Make a pot of rice (I use a Japanese rice pot that keeps the rice perfect until I'm ready).
Slice or dice a package of Polska Kielbasa sausage, then brown it in a skillet.
Stir some of the browned sausage into the beans. If you have fussy kids, they might like some buttered rice served near (but not touching) the sausage, with a side of plain green beans (not touching rice or sausage).
Makes a ton of red beans. Often served with hot sauce. Serves 16? 20? At least.
-- Lynda
Jewelry and angels
I didn't get any stitching done today, but I do have more pictures to post.
First, I have such trouble organizing my jewelry. Especially earrings. So I saw this idea in a magazine, but I don't remember which one. Basically, you put picture wire across a frame and hang your dangly earrings from it. So I went to the local thrift store and found a cute, handpainted frame for $1, and then I attached screw-eyes to it:
Next, I will string the picture wire. And I also plan to add some hooks that I can hang bracelets, anklets and necklaces from. Now, if only I could figure out what to do with my stud earrings.
Yesterday I posted the raw materials for my "small," that is, portable, project. I actually have three that I'm rotating. Here is one, the Told in a Garden 1994 angel/madonna:
You can see, a little on the side, that I have tacked this to a frame. In one of these posts, someday, I should show pictures of all the ways I frame my stitching to work on it. And here is the reason that I'm alternating, rather than working on one at a time:
Thats the 1995 TIAG angel, and as you can see (even though it's blurry), the wings and clothes are all beads. I ran into two problems with these: One is the obvious--time. To do the cream beads took 12 hours per wing. In fact, I think the wings took 36 hours total. And second, although I think I used the correct fabric size and bead size, the beads are too big and when I put the last color in, it knocks all the other beads out of line. Because this project is so frustrating for me, I just do one thread's worth of beads at a time and rotate it with the more pleasant ones.
The next part of Danielle's project is the skin tones. I always do those "over one," that is, using one thread over one fabric intersection. This makes smaller "pixels," which lets the overall effect be more realistic. The problem here is that the designer used four skin tones, one of which is white blended with another of the colors. And I just can't do a blended needle with two colors (if someone does know how to do this, I'd be happy to learn). So I have to select another color and hope it works. I seem to recall thinking about this problem when I put the project away before Christmas, and solving it. So I'm hoping that when I open up the project bag, all the thread colors I need will be there.
First, I have such trouble organizing my jewelry. Especially earrings. So I saw this idea in a magazine, but I don't remember which one. Basically, you put picture wire across a frame and hang your dangly earrings from it. So I went to the local thrift store and found a cute, handpainted frame for $1, and then I attached screw-eyes to it:
Next, I will string the picture wire. And I also plan to add some hooks that I can hang bracelets, anklets and necklaces from. Now, if only I could figure out what to do with my stud earrings.Yesterday I posted the raw materials for my "small," that is, portable, project. I actually have three that I'm rotating. Here is one, the Told in a Garden 1994 angel/madonna:
You can see, a little on the side, that I have tacked this to a frame. In one of these posts, someday, I should show pictures of all the ways I frame my stitching to work on it. And here is the reason that I'm alternating, rather than working on one at a time:
Thats the 1995 TIAG angel, and as you can see (even though it's blurry), the wings and clothes are all beads. I ran into two problems with these: One is the obvious--time. To do the cream beads took 12 hours per wing. In fact, I think the wings took 36 hours total. And second, although I think I used the correct fabric size and bead size, the beads are too big and when I put the last color in, it knocks all the other beads out of line. Because this project is so frustrating for me, I just do one thread's worth of beads at a time and rotate it with the more pleasant ones.
The next part of Danielle's project is the skin tones. I always do those "over one," that is, using one thread over one fabric intersection. This makes smaller "pixels," which lets the overall effect be more realistic. The problem here is that the designer used four skin tones, one of which is white blended with another of the colors. And I just can't do a blended needle with two colors (if someone does know how to do this, I'd be happy to learn). So I have to select another color and hope it works. I seem to recall thinking about this problem when I put the project away before Christmas, and solving it. So I'm hoping that when I open up the project bag, all the thread colors I need will be there.
Monday, February 4, 2008
Finished one, starting another
I finished knitting Dan's hat last night. Except for the weaving in of ends; I was too tired for that chore and did it today. It's a pattern from Knit Simple Holiday 2006. I used the Zara Plus, as recommended and found it nice to work with. I actually made two of these hats last year, for my sons and found that they came out too small, even after measuring heads and swatching. So when I made them again this year I made them the next size up and also used a size larger of needles. I'm so worried about loose stitches that I knit way too tight. Son #2's hat was yellow with black (he wanted to look like a bee), and son #1's hat is grey with black--the opposite of Dan's. He wanted silver and black, but this was the best I could do. And Dan's was made up with the leftovers. Which reminds me that the pattern called for 1 ball of each color, but you really need two balls of the main color if you make the larger sizes.
I actually wish I had taken a picture while it was still on the needles. I really love, in knitting and needlework, to see the work in progress. My favorite part of any needlework project is the first few stitches, when you can't see what it's going to be, but it looks like the stitches are growing out of the fabric. This could explain why I've started so many projects and finished so few.
In fact, I have 35 projects started, and I'm working on those rather than starting new ones. Danielle will be happy to see the next one I'm working on:
Sorry it's sideways; I'll learn how to fix that. Anyway, it's Summer Queen by Mirabilia and you can see a finished one here:
http://www.mirabilia.com/crossIndex2.html
You'll probably have to click on to a specific page, it's #22. I love Mirabilia and have several of her patterns. Titania is one of my 35 UFOs that I intend to finish. You can see it at the same site and it's #38. I hope that she designs the October fairy soon.
And since I cannot carry that project around, I'm working on my Christmas angels from the last three years, starting with last year's. Here are my raw materials:
Gosh, I hope that's not too blurry. Things to learn: How to link directly to a website's picture, how to take a decent picture. Anyway, I don't have a finished picture to link to; this is one of the free patterns from Told in A Garden (http://www.tiag.com/). She's another of my favorite designers and this angel is the one from 1996.
Tomorrow (or soon) I will put up pictures of a craft project I'm working on, as well as the projects I am alternating with this angel.
Sunday, February 3, 2008
Welcome to LiLyWork!
Welcome to LiLyWork
Lynda and Lisa are stay at home moms who love all kinds of needlework (including knitting, sewing, tatting and whatever else we take up), baking, organizing, and learning as much as we can. We are looking forward to showing our projects to our friends and family and reading their comments.
Lisa (that's me) does various kinds of embroidery (but mostly cross stitch), knitting, crocheting and tatting. I'm trying to learn sewing but cannot seem to sew a straight line with a machine. I'm interested in all fiber arts, including basketry and paper arts (love origami!).
Lynda sews beautifully (she can make bridal gowns!) and knits. She's also super-organized and always on the lookout to find a better way to do a thing.
So for all my sisters who keep asking me what I'm working on, here's your answer. Tomorrow (I hope) I will post pictures of the hat I just finished for my husband, and Danielle's project that I'll be working on again. And I look forward to seeing Lynda's work as well.
Lisa
Lynda and Lisa are stay at home moms who love all kinds of needlework (including knitting, sewing, tatting and whatever else we take up), baking, organizing, and learning as much as we can. We are looking forward to showing our projects to our friends and family and reading their comments.
Lisa (that's me) does various kinds of embroidery (but mostly cross stitch), knitting, crocheting and tatting. I'm trying to learn sewing but cannot seem to sew a straight line with a machine. I'm interested in all fiber arts, including basketry and paper arts (love origami!).
Lynda sews beautifully (she can make bridal gowns!) and knits. She's also super-organized and always on the lookout to find a better way to do a thing.
So for all my sisters who keep asking me what I'm working on, here's your answer. Tomorrow (I hope) I will post pictures of the hat I just finished for my husband, and Danielle's project that I'll be working on again. And I look forward to seeing Lynda's work as well.
Lisa
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