Wednesday, January 30, 2008
Opinions vary with the time of day, the angle of the light, and the mood of the viewer. All I know for sure is it has four legs and a tail. Better than a football no matter what it is.
**Edited to add** The lady who owns the bungalows here, Louise, thinks it looks like an elephant with too short legs.
Monday, January 28, 2008
Friday, January 25, 2008
Thursday, January 24, 2008
Got the second sock done last night and the tails woven in. I was very careful so I didn't make a lump to rub a blister on my toe. I'm loving the colors and the way they don't make solid stripes. Nice yarn to work with too. I cast on and did the first day's dishcloth KAL while Don napped.
Thursday, January 17, 2008
I couldn't resist asking an American lady in the grocery yesterday if there was anyplace on the island to buy yarn. Not that I need yarn, I just wanted to look at it. She said, "Oh sure, Tung Fong Store has it." And they do; two cartons of Red Heart Super Saver for about $4/skein and one carton of crochet cotton I didn't see the price of. I don't suppose people knit or crochet afghans or sweaters around here; it's just too warm. Didn't see any needles or hooks.
Tuesday, January 15, 2008
This morning I finished First Sock! The first photo is her official portrait; the second one is her kicking back on vacation. Ain't she purty? I solemnly swear I'll cast on her sister before I go to bed tonight. Cross my heart. Right now I have to go get some tanks and weights so we can go diving today.
Thursday, January 10, 2008
Sunday, January 6, 2008
Thursday, January 3, 2008
Evidently I have a "hands & feet" fetish because everything I have on the needles is on DPNs and either mitts or socks. I knew as soon as I finished grafting the toe of my training sock that it wouldn't be long before I had a life-size one cast on. I'm knitting it in Lion Wool-Ease worsted as a salve to my patience, or lack of it, plus the floor at the dive shop is freezing and my feet usually are too. I can use all the wooly socks I can get.
Don't know who the yellow mittens are for but I couldn't resist the combo of screaming yellow Paton's Melody and the Moda Dea Cheri in green (which is really a mix of yellow, turquoise, lt. blue, and green, and discontinued evidently). They'll keep somebody's hands warm--and awake.
And, of course, I have to feed my Forbidden Love (scroll down) addiction. I love 'em!
Hope everyone's staying warm. It's -3 here right now. Brrrr.
Tuesday, January 1, 2008
She's calling it: The Grandma Mabel Memorial Recipe Box Show & Tell Contest
This is my late MIL's recipe box, a plain metal box from the office supply store, but inside there is treasure. The family's favorite recipe is for Never Fail Coffee Cake. It came in her Illinois Power & Light bill in the middle-30s or 40s, I think, and was an instant hit. It's sure to draw even the most dedicated dieter to the table.
4 cups flour
2lb. oleo/margarine (I use ButterUp)
Cut oleo into flour as for pie crust
Mix in 1 pkg. dry yeast, 1 tsp. salt, 1/4 cup sugar.
Separate yolks and whites of 3 eggs. Set whites aside, keep at room temperature.
Beat the yolks, add 1 cup milk and mix into the dry ingredients. Cover with plate or cloth and refrigerate overnight.
FILLING: whip egg whites and gradually add 2 cup sugar until stiff.
When ready to bake:
Preheat oven to 350 degrees. Divide dough into as many as four parts. Roll each part fairly thin. Butter dough lightly to 1" from all edges. Divide filling into the same number of parts as dough. Spread filling over dough, then sprinkle with brown sugar and shake cinnamon over the whole mess. Roll up, jelly roll style, seal edges with water and pinch. Place on baking sheet. Let rise awhile (about an hour). Bake for 25 minutes at 350 degrees--watch it--take out when light brown. Frost if desired.
You can do all sorts of things with it. Mix jam with the egg whites, add nuts or raisins. I also sometimes used canned apples but always went back to the plain brown sugar filling. When rolling up the dough see that the edges are sealed; otherwise the sugar runs out when melted.
If you make 3 or 4 small ones, freeze the others AND remember your figure.
I'm quite sure this is the entire recipe. I might wake up in the middle of the night and remember something else. Cutting the oleo into the flour gives it the flakiness. I've seen this same recipe where the oleo is melted in the milk and the sugar is dissolved as well and it isn't the same texture at all. Frosting is just powdered sugar, a bit of milk and vanilla if you want.
Good luck & Happy Eating!
(The italicized parts are Don's Mom's notes to him when she sent the recipe.)