Hope these pics will inspire you to get your knitting needles out to make yourself or someone else a warm and stylish hat this winter.
Yarn: Bernat® Alpaca™ 3.5 oz/100 g; 120 yds/110 m)
Sizes Child, Lady, Man
Size U.S. 10 (6 mm) knitting needles or size needed to obtain gauge
end tightly through rem sts. Sew center back seam, reversing 2″ [5 cm] for turn back.
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Here is an easy pattern to make a warm, cozy and stylish knitted cowl. Knit in solid or variegated color yarn using basket weave. Lovely gift idea.
Beyond their charming, quirky cute looks, alpacas are responsible for bearing some of the silkiest, most versatile fiber found in nature, They are shorn annually. Alpaca is a specialty fiber that has been described as stronger than mohair, finer than cashmere, smoother than silk, softer than cotton, warmer than goose down, and better-breathing than thermal knits. source
Yarn: bulky yarn
Size 10 needles or size recommended on yarn
Cast on 65 stitches.
Rows 1-5: Knit entire row.
ROW 6: P across
ROW 7: K across
ROW 8-10 repeat row 6-7
ROW 11: K across increasing 1 stitch at midpoint of row (66)
ROW 12-16: repeat row 6-7
ROW 17: K across increasing 1 stitch at midpoint of row (67)
ROW 18-20: repeat row 6-7
ROW 21: K across increasing 1 stitch at midpoint of row (68)
ROW 22-30: repeat row 6 and 7
ROW 31-34: Knit across
ROW 35: Bind off leaving a length of yarn and sew sides together. Weave in loose ends.
After returning to the B&B, we ran to the third floor balcony just in time to see the NASA rocket taking supplies to the International Space Station. Because it was launched from Maryland we were able to get a glance of it.
Serves four (2 crab cakes per serving)
1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1 tsp. Dijon mustard
1 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp salt
1-1/4 cups fresh breadcrumbs
1 Tbs. chopped fresh chives or parsley
1-2 Tbs. unsalted butter
1 Tbs. olive oil
Lemon wedges for serving
Drain the crabmeat, if necessary, and pick through for shells.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and salt. Gently fold in crab until well combined.
Fold in the breadcrumbs and chives being careful not to over mix. (it should still be somewhat loose)
Shape the crab mixture into 8 cakes about 1 inch thick.
Cover with plastic wrap and refrigerate for 1 to 3 hours.
In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
My hip replacement recovery is going amazingly well. I had terrible nausea and vomiting while in the hospital and sometimes the pain was way more than I expected. Yet, I am amazed I am able to walk upstairs and sleep in my own bed each night. There is no formal at-home therapy. I just follow on-line videos from the doctor and lots of walking is prescribed. There are precautions to prevent dislocating the hip until the muscles heal. The doctor told me he did break the femur because it was narrow at the top and he cut two of the glute muscles. But all will heal with time.
When contacted to review Let’s Cook French, A Family Cookbook by Claudine Pépin, I knew it would be exciting for both myself and my granddaughter, Keri. This almost 13-year old is super excited about cooking as well as everything French!
Thirty good-food recipes from start, entree, sides and finish including a seasonal menu suggesting the time of year you might enjoy these dishes.
I am always thrilled to have a grandchild in the kitchen with me. The little ones sit on the counter and like to pour and stir (and taste, of course) and the bigger ones often surprise me with how quickly they learn and their capabilities. But it is the memories and conversation that makes this time so special. If you have a budding chef, boy or girl, I recommend Let’s Cook French. The recipes aren’t difficult, the flavors not too sophisticated for kids and the time together is priceless.
Keri’s Cookbook review:
This cookbook, titled, Let’s Cook French, a Family Cookbook, by Claudine Pépin is very interesting. I like how, if it is on a book shelf, you definitely want to take a look. The illustration’s are eye-popping. I also love the way they have a special note for kids. The recipes are written in both English and French. I was very excited to start dancing in the kitchen making dishes from my favorite city of Paris. There are many recipes that I think are cool, like the Salad Nicoise.
When I tried to cook, the recipe was easy and fun to make. I enjoyed the cookbook and the results were delicious.
I would definitely recommend Let’s Cook French a Family Cookbook to anyone who loves tasty French food to eat and make.
Preheat oven to 375 degrees (190C)
Coat a 9 x 13-inch glass dish with the butter.
Peel the potatoes and wash in cold water. Do not let the potatoes soak in the water; it will remove the starch needed to thicken the milk. Slice the potatoes 1/4-inch thick into an 8-quart saucepan.
Add the milk, cream, garlic, thyme, salt and pepper and bring to a boil over medium heat. Stir often to prevent scorching.
Pour the potato and milk mixture into the buttered roasting dish. Sprinkle with the grated cheese.
Set on a cookie sheet and bake in the oven for approximately 1 hour or until the potatoes are fork tender.
Let stand 15 minutes before serving.
1-2 shallots, minced (about 1/4 cup)
6 Tbs. red wine vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbs. Dijon-style mustard
1/2 cup olive oil
Mince the shallots and place in a mason jar. Add the vinegar and let sit for 20 minutes to 1 hour.
Add the rest of the ingredients, seal tightly, and shake vigorously; serve.
Store in the refrigerator and take out 20-30 minutes before serving.