Tuesday, March 22, 2011

Irish Crochet Rose and Shamrock Edging

Irish Crochet Rose and Shamrock Edging 



Pattern Directions -
Abbreviations:
ch = chain
dc = double crochet
dtr = double treble
ea = each
sc = single crochet
sk = skip
sl st = slip stitch
sp = space
sps = spaces
st = stitch
sts = stitches
tr = treble

How To Slip Stitch (sl st) = Insert hook in stitch, wrap thread or yarn over hook, pull thread or yarn through the stitch and through the loop on the hook, at the same time. A slip stitch does not add any height and is used to join a chain or stitch to another place in the crochet piece.

For a double treble (dtr), the yarn or thread is wrapped around the hook 3 times before beginning the stitch. How To Do A Double Treble

In this pattern, (depending on your own crochet tension) each time that it calls for a double treble (dtr) in the second row edging directions, you may find that a triple treble will work better for you (if a double treble isn't going to comfortably reach to the stitch that it's supposed to, then you'll know that it will work better to substitute a triple treble for the double treble in that spot). How To Do A Triple Treble

Materials: Use thread size of your choice or yarn weight of your choice. Some of the most commonly used sizes are:
Size 10 cotton thread with a size 8 steel hook
Sport weight yarn with a size F hook
Worsted weight yarn with a size G hook

Rose Directions
Rose, Starting Chain: Chain 6. Join (with a slip stitch) to form a circle.
Rnd 1: ch 5 (counts as first dc and first ch-2), * Dc in circle, ch 2 **, repeat from * to ** 4 more times, join with sl st in the 3rd ch of the beginning ch-5 of round. (There should be 6 ch-2 spaces in this round.)
Rnd 2: ch 1, sc in same stitch as sl st just made at end of previous round, * 5 dc in next ch-2 sp, sc in next dc, **, repeat from * to ** around.
Rnd 3: ch 1, sl st in base in the back of the sc just made at end of previous row, * ch 5, sc in base at the back of next sc (between petals) **, repeat from * to ** around. (When finished, if the ch-5 loops are in front of the petals, pull on the chain-5 loops so that they are behind the petals, before working the next round.)
Rnd 4: ch 1, then work (sc, 7 dc, sc) all in first ch-5 sp * (sc, 7 dc, sc) all in next ch-5 sp **, repeat from * to ** around.
To finish rose: End off. Weave in ends.

For photos showing how to do parts of the rose pattern above, see this web page: http://web.archive.org/web/20070311190558/http://crochet.about.com/library/weekly/aa030803.htm

Edging Directions -
First, make the number of individual roses that will be needed for the length of the edging.
Edging is started with a shamrock: Chain 18, sl st in the 10th ch, to form a circle with part of the chain. (3 sc, 3 dc, 3 tr) in the ch-10 circle just made (this will cover half of the circle). Next, join to a rose by doing a sl st in the 4th dc (center) of any outside petal of a rose (be sure right side of rose is on the same side as right side of the started shamrock), then continue to crochet the rest of the shamrock circle, as follows: (3 tr, 3 dc, 3 sc) in remainder of the ch-10 circle (first shamrock leaf formed). Ch 10, sl st in the 10th ch of the beginning shamrock chain (this is the same spot as the base of first leaf made), for next leaf: work (3 sc, 3 dc, 6 tr, 3 dc, 3 sc) all in the ch-10 circle just made. When forming third leaf, join to next rose, as follows: Ch 10, sl st in the 10th ch of the beginning shamrock chain, (3 sc, 3 dc, 3 tr) in the ch-10 circle just made (this will cover half of the circle). Next, join to a rose by doing a sl st in the 4th dc (center) of any outside petal of a rose (be sure right side of rose is on the same side as right side of the started shamrock), then continue to crochet the rest of the shamrock circle, as follows: (3 tr, 3 dc, 3 sc) in remainder of the ch-10 circle. Sl st in base of leaf. To form shamrock stem: sc in ea of remaining 8 chains of the beginning ch-18. End off. Weave in end.

Begin another shamrock: Follow directions same as for first shamrock. The only difference is that, when you are ready to slip stitch the first shamrock leaf to a rose, instead of attaching to a new rose, you will be attaching (with a slip stitch) to the right-hand side of the last rose that you attached to the previous shamrock.
Continue for length needed: Continue making additional shamrocks and attaching roses until you have the length that you want for your edging.
Second Row: This row will be worked along the top of the joined roses and shamrocks (the top is the side with the shamrock stems.) Join thread to the center stitch of a petal of the first rose (this should be the petal which is two petals over to the right away from the petal that a shamrock leaf is attached to), ch 8, * dc in center stitch of next petal, ch 4, dtr in the sl stitch connection between the shamrock and the rose, ch 4, dc in center of side of leaf, sl st into end of stem, ch 3, skip 3 sts of stem, sl st in next st, ch 3, dc in center of side of next leaf, ch 4, dtr over connection, ch 4, dc in petal of next rose, ch 4; repeat from *.
Third Row: Ch 1 to turn, sc in ea st of previous row (in other words, sc in ea dc and in ea dtr, with 3 sc in ea ch-3 space and 4 sc in ea ch-4 space).
Fourth Row: ch 6, * skip 3 sts, dc in next sc, ch 3; repeat from *, with dc over dc of first row.
Fifth Row: Ch 1 to turn, sc in sc, 3 sc in ch-3 space, repeat across row.
To finish: End off. Weave in ends.

For comparison, here's what the 1917 Rose and Edging Directions said, exactly as written and in its entirety - 1917 Rose Directions
Materials: Richardson's R. M. C. Cordonnet No. 80 and a No. 12 hook.
For The Roses: Make 6 ch sts, join, forming a circle, 5 ch sts.
First Row: * 1 d c into circle, 2 ch sts; repeat * for 6 sps, join.
Second Row * 1 s c, 5 d c over sp, 1 s c into d c, forming 1 petal; repeat * for 6 petals.
Third Row: * 5 ch sts, 1 s c back of s c between petals; repeat * for 6 loops.
Fourth Row: * 1 s c, 7 d c, 1 s c into each loop completing rose; break thread. Make enough roses for length required.
Edging (1917 Directions): Make the roses. For the Shamrock, make 18 ch sts, sl st into the 10th st, forming circle.
First Row: 3 s c, 3 d c, 3 t c, sl st to center of petal of rose, 3 t c, 3 d c, 3 s c, all into circle, forming 1st leaf, 10 ch sts, sl st into the 10th st, 3 s c, 3 d c, 6 t c, 3 d c, 3 s c into circle, forming 2nd leaf, repeat first leaf joining to next rose, 8 s c over stem; break thread. Join rose and shamrock alternately for the length required.

Second Row: Join thread to center of petal of rose, 6 ch sts, * 1 d c into next petal, 3 ch sts, 1 d t c, over connection between shamrock and rose, 3 ch sts, 1 d c into center of side of leaf, sl st into end of stem, 3 ch sts, skip 3 sts of stem, sl st into next st, 3 ch sts, 1 d c into center of side of next leaf, 3 ch sts, 1 d t c over connection, 3 ch sts, 1 d c into petal, 3 ch sts; repeat *.
Third Row: 1 sc into each st of previous row.
Fourth Row: 7 ch sts, * skip 3 sts, 1 d c into next s c, 3 ch sts; repeat *, making dc over dc of first row.
Fifth Row: 1 sc into each st of previous row.
- - End of 1917 directions.

Thursday, March 17, 2011

Happy Saint Patrick's Day Recipe

CORNED BEEF BRISKET
Ingredients

1 (3-pound) corned beef brisket (uncooked), in brine

10 cups cold water
6 cups dark beer
5 bay leaves crushed
2 teaspoons black peppercorns
2 whole allspice berries
2 whole cloves 1 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
4 carrots cut in half
Freshly ground black pepper
1 tablespoon pickling spice.

Or

Get the one with the spices already in the package.

How to cook
In a large pot place corn beef, spices ,beer and water and bring to a boil.Then turn down and simmer for 3 hours and 45 mins or until fork slides into meat.
NOTE : Do not boil the meat simmer on low for a fork tender textureTransfer the corned beef to a cutting board and cover tightly with foil to keep warm.
Add the cabbage , potatoes and carrots to the cooking liquid and bring to a boil. Lower the
heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef
across the grain of the meat into thin slices. Lay the slices over the cabbage and
surround it with the potatoes. Ladle some of the hot cooking liquid over the
corned beef and season with pepper. Serve immediately with a mustard or horseradish sauce.
Cook's Note: Leftover corned beef makes great corned beef hash.


Horseradish Sauce:

3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper


In a small bowl, mix together the mayonnaise, sour cream, horseradish,
zest, and 2 teaspoons salt. Season generously with pepper to taste.
Refrigerate the horseradish sauce for at least 30 minutes before serving.
Yield: about 1 3/4 cups

Tuesday, March 15, 2011

Cute Mothers Day Idea Candy Shoe Box

Found this very cute  shoe candy box on a blog.
This would make a great mothers day gift or friends gift anytime to cheer up that special friend.

Monday, March 14, 2011

Flowers From Egg Cartons

Two Kid friendly egg carton projects.
First

Tutorial can be found HERE
Second a simple version.
Make Tulips with Old Egg Cartons


This is an easy project kids can do by themselves or with very little help, and these fs make a great Mother's Day present. Make a bunch for a lovely Spring bouquet!

Kid Tested!
You will need:
Clean cardboard egg cartons
Scissors
Green chenille (pipe cleaners)
Elmer's glue
Paint

Cut the egg carton into separate cups, leaving some of the middle "pop-up" sections. Cut the main cups into the pointed shape of the tulip petals. With the point of the scissors or a sharp pencil, poke a hole in the bottom of each cup. Paint and decorate each cup however you like.

Cut the little center "pop-up" sections between the egg cups into small pointed shapes that will go beneath the tulip cups. Poke a hole in the center of each and paint green.

When the pieces are dry, poke a piece of green chenille through the holes. Tie a loop on the end in the cup so it can't pull back out, and add a dab of glue between the two sections. Shape the chenille into leaf shapes and leave a few inches at the bottom for the stem.