Friday, April 30, 2010

Milk Paint Recipes

1870 Milk Paint Formula

1 Quart skim milk (room temperature)
1 Once of hydrated lime by weight
(Available at building centers. Do not use quick lime, as it will react with the water and heat up. Hydrated lime has been soaked in water then dried.)
1 to 2 1/2 pounds of chalk may also be added as a filler.

Stir in enough skim milk to hydrated lime to make a cream. Add balance of skim milk. Now add sufficient amount of powder pigment to desired color and consistency (Pigment powder must be limeproof). Stir in well for a few minutes before using. For best results continue to stir throughout use. Apply milk paint with a cheap natural bristle brush. Allow project to dry sufficiently before applying next coat. Extra paint may be kept for several days in the refrigerator, until the milk sours. Double or triple the recipe for paint. Allow to dry thoroughly 3-4 hours before use. For extra protection, give paint a coat of oil finish or sealer. Color may change - test in inconspicuous area

Milk Paint Recipe #1
1 Quart skim milk (room temperature)
1 Once of hydrated lime by weight ( Do not use quick lime)
1 to 2 1/2 pounds of chalk may also be added as a filler.
Stir together milk and lime to form a smooth paste. Add color pigment of your choice and apply with a natural bristle brush. Allow first coat to dry sufficiently before applying another. Finish off with an oil finish if desitred.

Milk Paint Recipe #2
One Gallon Skim Milk
Two Cups Builders Lime (Do NOT use Quick Lime)
One Quart Linseed Oil (the boiled type)
1/2 Cup of Salt
Dye (Color) add in as needed
Mix all ingredients together and strain through a cheesecloth. Use within a day or two.

Milk Paint Recipe #3
Powdered Skim Milk
Food Coloring
Mix just enough pwoder and water to create the consistency of paint. Add food coloring of your choice or make a tincture with various herbs and vegetables. Strain through a cheesecloth.

Thursday, April 29, 2010

Franklins Bath Puffs

These were made by Franklin over on the Forum Board.
Crocheted and really well made.
I did find some instructions on a simple version  HERE.
I love her detail and fine work on everything she makes.
Great Job Franklin !

Wednesday, April 28, 2010

Trap You Notes

Again From Our talented Joesmom on the Forum comes Trap Your Notes.'s the instructions for you!

1. Choose large traps for the note holder. Use needle-nose pliers to remove all the hardware, and set aside. You will reattach some pieces later.

2. Apply at least two coats of interior paint to the wooden traps, allowing each coat to dry. Small hobby brushes can be used to paint designs or lettering.

3. Reattach the spring-loaded mechanism as shown. Attach a push-in picture hanger to the back of each trap.

Different Problem

Tuesday, April 27, 2010

What's up

What's Up ? The Ring of Mountains.
Today I thought I would share my section of the country with you.

The high country of Central Oregon.
We have in view the Mt.Hood, Mt Washington. Mt Jefferson, The Three Sisters and Mt. Bachelor.
These are a few photos from around the town.
Not all my photos.
I am the red truck with the sisiters in the background.Shot while out junkin
Hope you enjoy my Oregon.

Three Sisters
Three Sisters


Sunday, April 25, 2010

Zip a Flower

Yes I know enough with the flowers but I can not help myself.
This is another version of the Zipper flower
Found HERE

The Stuffed Lamb

Again From Purlbee a darling kids project to make.
The stuffed Lamb instructions and pattern.


Saturday, April 24, 2010

Flower of the month Transfer


Petals - White
Centers - Yellow
Stems & Leaves - Dark Green
Petals - Lavenders & Blues
Stems - Medium Green
Leaves - Medium Green
Check out the flower of the month Transfer patterns with color charts
All 12 Months. Excellent for stitched cards.

Knit Kitty Toys

One size fills all.

Unfinished: 5 inch square.
Finished: 2.5 inch triangular wonton shape
Plymouth Encore [75% acrylic, 25% wool; 200yd/m per 100g skein] ; color: 256 [cream]; 1 skein [or scrap yarn totaling 18 yards]
1 set US #5/3.75mm straight needles
cotton balls, yarn scraps, of fabric bits for stuffing
tapestry or yarn needle
24 sts/30 rows = 4" in stockinette stitch
A note about gauge: For goodness sake, do not go out and buy yarn for these projects if you have any sort of stash. These are perfect projects for using up the yarn at the end of a skein. If you don't have worsted weight yarn like I used, don't fret. You can still follow the pattern, though you may end up with a slightly smaller or larger cat toy. The important thing is to make sure the gauge is much firmer than is normally required for the yarn you are using. If you knit these projects in the normal gauge for the yarn, your cat toys will be too loose and you will end up with catnip all over the floor. The yarn I used normally calls for US size #8 needles and a gauge of 20 sts = 4". As long as you are knitting these projects in a tight gauge, go ahead and use whatever yarn you've got.
CO 30 sts.
Work in St st for 35 rows, or until piece measures as tall as it is wide.
BO all sts.
Fold your square diagonally to form a triangle.
Sew the seam up one side of the triangle.
Pour a little bit of catnip into the triangle, then put some of your stuffing on top, and add more catnip.
Being careful not to dump catnip into your lap, sew the other side of the triangle closed.
Pull the far corners of the triangle together to form wonton shape. Hold the corners together while you sew them together, working your needle on the "inside" of the corners so your stitching won't be visible.
Give to happy cat.

One size feeds all.
Unfinished: 10 inches wide x 8 inches tall.
Finished: 5.5 inches x 1.5 inches
Reynolds Utopia [100% acrylic; 240yd per 100g skein] ; color: 278 [lime green]; 1 skeins [or scrap yarn totaling 50 yards]
1 set US #5/3.75mm straight needles
notions required
cotton balls, yarn scraps, of fabric bits for stuffing
tapestry or yarn needle
24 sts/30 rows = 4" in stockinette stitch
See note about gauge above.

CO 60 sts.
Work in St st for 3.5 inches, ending with a WS row.
Next row: BO 12 sts, K to end.
Next row: BO 12 sts, P to end. 36 sts.
Work 2 rows even.
Next row [decrease row]: K1, K2tog, K to last 3 sts, SSK, K1.
Continue working in St st, and, AT THE SAME TIME, rep decrease row every other K row 6 times, until there are 24 sts total.
Work even until entire piece measures 8 inches.
BO all sts.
 Place knitted piece WS up.
Fold in "tabs" along long edge.
Sew seam along bottom to secure pouch for stuffing and catnip.
Stuff pouch with stuffing and catnip.
Being careful not to spill the catnip, start at the catnip end and roll eggroll very tightly.
Continuing to hold rolled eggroll, sew short seam of flap to "body" of eggroll [I used blanket stitch] to secure.
Offer to a cat who needs an appetizer.

Friday, April 23, 2010

Thursday, April 22, 2010

Homemade Rubber stamps By Joesmom

Are these not adorable.
Made by Joesmom
She was kind enough to share these
with us from the Forum board
She says easy to make .
The Lamb is my fav. by a mile.

Aunty acid

Ok Friends here is another quirk about me.
I love to make dolls.
This is not mine but made by a very talented doll maker who has shared the steps while making her.

Funky Felt Flower Tutorial

Easy Folded Felt Flower
Tutorial found HERE at the

Wednesday, April 21, 2010

New Mexico Chili Cookoff

For those of you who don't know me. I like hot food like judge # 2

New Mexico Chili Cookoff
If you can read this whole story without laughing, then you might actually be dead. I was crying by the end. This is an actual account as relayed to paramedics at a chili cook-off in New Mexico .

For those of you who have lived in New Mexico , you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the Santa Fe Plaza .. Judge #3 was an inexperienced Chile taster named Frank, who was visiting from Springfield, IL.

Frank: Recently, I was honored to be selected as a judge at a chili cook-off.. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native New Mexicans) that the chili wouldn't be all that spicy; and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge #3.

Here are the scorecard notes from the event:

Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These New Mexicans are crazy.

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

Judge # 1 -- Excellent firehouse chili. Great kick.
Judge # 2 -- A bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting sh*t-faced from all of the beer.

Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. woman is starting to look HOT ... just like this nuclear waste I'm eating! Is chili an aphrodisiac?

Judge # 1 -- Meaty, strong chili. Jalapeno peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the jalapeno peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone.

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge #3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing. It's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?
Judge # 3 -- No report

Monday, April 19, 2010

Sunday, April 18, 2010

Escargot Recipes

If you missed my garden snail cleaning section pop into the garden tag before trying these wonderful recipes.

Big John's Baked Escargot
SERVES 6 (change servings and units)
1 (7 ounce) can escargot, drained (30-40 count)
36 whole mushrooms, medium sized
1/2 cup butter
4 garlic cloves, minced
2/3 cup parmesan cheese, grated
1 loaf French bread, thickly sliced
1 teaspoon herbes de provence
1/4 teaspoon rosemary
1/4 teaspoon savory
1/4 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper 
1 Rinse escargot in a colander in order to remove any sand and set aside.

2 Grind spices together in a mortar until fine.

3 Clean mushrooms and completely remove stems, making sure to create a place for escargot.

4 Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.

5 Remove from heat and place mushroom caps on escargot dishes stem side up.

6 Heat oven to 350 degrees F.

7 Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.

8 Cook over medium heat for 3 minutes.

9 Place one escargot on each mushroom cap.

10 Spoon butter mixture over escargots and sprinkle with parmesan.

11 Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.

12 Use bread for cleaning up the sauce.

Escargots de Bourgogne en meurette

375 milliliters red Burgundy wine
1 large shallot, peeled and minced
1 large clove garlic, peeled and minced
1 sprig fresh thyme
1 fresh bay leaf
150 grams small common mushrooms, thickly sliced
1-1/2 tablespoons butter
60 grams pearl onions, peeled
50 grams smoked bacon, 3-mm strips
1/2 teaspoon beurre manié
2 dozen large snails, well rinsed and drained
fine salt and freshly ground black pepper, to taste
1/2 tablespoon chives, minced

1. Place the wine, shallot, garlic, thyme, and bay leaf in a small saucepan over high heat. Bring to a boil, reduce heat, and simmer until reduced in volume by two-thirds.

2. In the meantime, fry the mushrooms in 1/2 tablespoon butter until they release their moisture. Drain and set aside. Blanch the onions in boiling, salted water until barely tender. Drain and set aside. Blanch the bacon in boiling water for 1 minute. Drain and set aside.

3. Add the beurre manié to sauce and stir to dissolve. Continue simmering the sauce until it starts to thicken. Add the snails and cook until heated through. Add the reserved mushrooms, onions, and bacon. Add the last tablespoon of butter and stir to blend. Season with salt and pepper.

4. Divide the mixture between individual serving dishes. Sprinkle the chives over the top and serve immediately.
Yield: 2 servings.
Ref: Georges Blanc, Ma Cuisine des Saisons, 1987, page 99.

Ragoût d’escargots forestière

2 tablespoons butter
1 shallot, minced
1/2 clove garlic, finely minced
125 grams wild mushrooms, 5-mm dice
1 small tomato, peeled, seeded, cored, diced
24 to 30 small snails, rinsed and drained
50 milliliters heavy cream
fine salt and freshly ground black pepper, to taste

1. Melt the butter in a small frying pan over medium-low heat. Add the shallot and sweat until soft.

2. Add the garlic and the mushrooms. Cook the mushrooms until soft.

3. Add the tomato and snails and mix. Add the cream. Cook until the cream reduces and the sauce is thick. Season with salt and pepper.

4. Divide between heated serving plates.
Yield: 2 servings.
Ref: Georges Blanc, Ma Cuisine des Saisons, 1987, page 98.

Poêlée d’escargots et cristallines de chou vert

1/2 small Savoy cabbage
95 grams butter
24 to 30 small snails, rinsed and drained
1 clove garlic, peeled, degermed, and minced
1 tablespoon finely minced flat-leaf parsley
fine salt and freshly ground black pepper, to taste
100 milliliters dry white wine
60 grams smoked bacon, cut into 2-mm strips

1. Preheat the oven to 80 °C (175 °F).

2. Separate 2 well-shaped outer leaves from the head of cabbage. Blanch the leaves in salted, boiling water for 2 minutes. Chill in an ice bath and dry well with absorbent paper. Melt 10 grams of butter. Line a baking sheet with parchment paper. Lightly brush the blanched cabbage leaves with butter and place on the baking sheet. Bake the leaves until they become translucent, about 1 hour.

3. Core the remaining cabbage and cut the leaves into fine shreds. Set aside.

4. Shortly before serving, melt 25 grams of butter in a small saucepan over low heat. Add the snails, garlic, and parsley. Cook for about 3 minutes. Season with salt and pepper. Add the wine and continue cooking for another 3 minutes. Remove the snails and keep warm in the oven.

5. Raise heat under the sauce and reduce greatly. Off the heat, whisk in 10 grams of butter. Keep warm.

6. In the meantime, cook the bacon in a small frying pan over high heat. Add 50 grams of butter. When melted, add the shredded cabbage. Season with salt and pepper. Cook the cabbage until well caramelized.

7. To serve, place a 7-cm ring mold in the center of each of the heated serving plates. Divide the cabbage between the rings. Spoon half the snails over each cabbage portion. Carefully remove the rings. Spoon the sauce over and around the cabbage and snails. Carefully place one of the baked cabbage leaves over one edge of each arrangement. Serve immediately.
Yield: 2 servings
Ref: Philippe Lamboley (ed), Saveurs & terroirs de Lyonnais, 1997,

Can cozy with a Loop

Can Cozy Instructions

Designed to keep your hands dry as you nurse an ice cold soda, beer, or for the healthy folks, bottled water.

•Yarn: 35yd/32m of worsted-weight 100% cotton
•Tools: set of 4 #6(4mm) dpn's, yarn needle, and optional 4mm crochet hook
•Gauge: 4.25 sts/inch over fully stretched ribbing
•CO 36 sts and distribute over 3 dpn's, 12 stitches each.
•Join in the round, and work in ribbing of choice (1x1, 1x2, 2x1, 2x2 are all dandy) until your tube is 4 inches long.
•Purl 1 round, then decrease as follows:
•*K4, K2tog* rep to end of rnd
•K even 1 rnd
•*K3, K2tog* rep to end of rnd
•K even 1 rnd
•*K2, K2tog* rep to end of rnd
•K even 1 rnd
•*K1, K2tog* rep to end of rnd
•K even 1 rnd
•*K2tog* rep to end of rnd
•Cut yarn, leaving an 8" tail, thread through last 6 sts, draw up tightly and secure, then weave in ends.
•Optional hanging loop: Use the leftover cast on tail or join new yarn to cast on edge with a crochet slip stitch. Crochet a chain for 2" or so, then join with a slip stitch to the base of the first chain to form a loop. Fasten off, weave ends. Attach to a clip, keyring, or whatever you desire. Or crochet a super long chain - 24 inches or so - secure it to the opposite edge, to hang the cozy on your neck.

These are a nice addition to my cup cozys.
When I find the patterns i will post coffee cup warmers and ice tea coasters.

All Rolled up and hung out

Rolled paper wreath by Shabbynest blogspot
Found this while working on a project for moms day.
She has this listed under as a christmas wreath but with flowers and some ribbons on it in pink I think it would make a sweet moms day gift.
Tutorial found HERE

Saturday, April 17, 2010


Rosemary Uses
•Culinary: Use the chopped leaves with a wide variety of meat dishes. Use them to flavor baked potatoes and to make an herb butter for vegetables.
•Household: Boil a handful of rosemary in 2 cups of water for 10 minutes to yield an antiseptic solution for washing bathroom fixtures.
•Cosmetic: The leaf stimulates blood circulation in a bath. Use as a facial steam. Makes a rinse for dark hair.
•Aromatic: Use the leaf in potpourri. Lay sprigs among linens. Scatter the stems on a barbecue to discourage insects.


• 1 4-lb. chicken
• 4 tablespoons butter, softened
• 1 tablespoon finely chopped rosemary plus 3 extra whole sprigs
• A squirt of fresh lemon juice
• 3 slices of lemon
• Salt and pepper to taste
• Olive or vegetable oil as needed
Preheat your oven to 400 degrees.
Loosen the skin of the chicken by gently working your fingers between it and the meat over the breast and as much of the legs as you can.
Mash the butter, chopped rosemary, lemon juice, and some salt and pepper.
Work the rosemary-butter under the skin of the chicken, generously covering the breast and to a lesser extent the legs. Salt and pepper the cavity of the chicken. Place the rosemary sprigs and lemon slices in the cavity. Salt and pepper the exterior of the chicken. If not using a rack, lightly oil the bottom of a roasting pan.
Truss the chicken and place in the roasting pan in the oven for an hour and 15 minutes or until the dark meat reaches 170 degrees.
Allow the chicken to rest, covered with foil for 10-15 minutes before carving.

Rosemary and Garlic Potatoes
2 1/2 pounds potatoes, scrubbed and halved or quartered, to approx. 1-2 inches in diameter
3-5 garlic cloves, peeled and diced
3 tablespoons olive oil (or less if on a fat-restricted diet)
4 teaspoons chopped fresh rosemary
salt and pepper to taste
Steam or boil the potatoes for 7-9 minutes or until they are barely tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, about 1 minute. Add the potatoes, rosemary and salt and pepper and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.

Crusty Garlic and Rosemary Potatoes

from Bon Appetit
2 pounds potatoes, quartered
5 large garlic cloves, sliced thin lengthwise
2 Tbs. olive oil
3 tsp. chopped fresh rosemary
In a steamer set over boiling water, steam the potatoes, covered, for 8 to 10 minutes or until they are just tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden. Add the potatoes, the rosemary and salt and pepper to taste and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.

Rosemary Lemonade
1 1/2 cups sugar
1 1/2 cups freshly squeezed lemon juice
zest from 2 of the squeezed lemons
2 sprigs of rosemary, at least 3 inches long
pinch salt
8 cups water
Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!
Fresh Shelling Beans with Buttered Crumbs with Rosemary

2T butter
1C fresh bread crumbs
1/4C chopped fresh parsley, packed firmly
1T minced fresh rosemary
salt and pepper to taste
1 1/2 pounds shelling beans, fresh out of their shell
2t melted butter
1T lemon juice

Melt butter in skillet over low heat. Add bread crumbs and cook, stirring constantly, until they are golden brown. Transfer to a bowl. Blend parsley and rosemary together then combine with the crumbs. Season with salt and pepper. Separately steam the beans until just tender. Remove to a warm plate and stir in the melted butter and lemon juice. Salt and pepper to taste. Top with the breadcrumb mixture and serve. Serves 4-6

Potato-Tomato Soup with Rosemary from Verdura by Viana La Place

4 tablespoons extra virgin olive oil
1 onion, finely diced
6 medium tomatoes, peeled, seeded and pureed not too fine (I would use the blender for this step)
2 teaspoons finely chopped rosemary leaves
salt to taste
5 german butterball potatoes, cut into dice (peeled or not as you choose)
freshly grated Parmesan, optional

Cook the onion over low heat in the oil in a soup pot until it's tender and golden. Add the tomatoes, rosemary, and salt to taste, and cook at a gentle simmer for 5 minutes.
Add the potatoes and stir. Cook for 5 minutes. Add 2 cups of water. Bring to a boil and adjust to a simmer. As the potatoes become tender, break them up with the back of a wooden spoon until a coarse puree forms. Cook the soup for about 45 minutes, or until it is thick and the flavor deepens. Serve. (with the cheese if desired)

Tuscan Rosemary and Pine Nut Bars
from the L.A. Times Food Section 8/11/99

1/4 cup pine nuts, roasted
1/2 Cup butter, cut in 10 pieces
1/2 cup powdered sugar
1 tablespoon chopped fresh rosemary
1 cup flour

Melt butter. Remove from heat and stir in sugar, rosemary and pine nuts. Stir in flour to make dough; it will be stiff.
Pat dough evenly into ungreased 8-inch square baking pan. Bake at 350 degrees until golden and firm at edges, about 20 minutes. Cool pan on rack about 2 minutes, then use sharp knife to cut bars into 16 squares. Let cool in pan at least 10 minutes before removing with small spatula.

Rosemary Cheese Fingers
adapted from The Complete Book of Herbs by Bremness

2 T butter
1 egg, beaten
2 C oatmeal
1 T chopped rosemary leaf
1 1/2 C cheddar cheese, grated
pinch of cayenne
pinch salt

Preheat oven to 350 degrees F. Melt the butter. Mix the remaining ingredients in a bowl with the melted butter. Press the mixture into a greased 8" square pan. Bake for 30-40 minutes. Cut into small fingers.

Rosemary Lore from The Complete Book of Herbs by Bremness

Rosemary has a reputation for strengthening the memory, it became the emblem of fidelity for lovers; some brides have worn rosemary wreaths "richly gilded and tied with silken ribands of all colors." The Spanish revere rosemary as the bush that sheltered the Virgin Mary on her flight to Egypt. As she spread her cloak over the herb, the white flowers turned blue. In times past, resinous rosemary was burned in sick chambers to purify the air and branches were strewn in law courts as a protection from "jail fever" (typhus). During the Plague of 1665 (in Europe), it was carried in the handles of walking sticks and in pouches to be sniffed when traveling through suspicious areas. In some Mediterranean villages, linen is spread over rosemary to dry, so the sun will extract its moth-repellent aroma.

Antioxidant -- better than BHT
Research into the free-radical quenching effects of rosemary have found it to be a potent antioxidant, possessing greater activity than the common food additives BHT (tert-butyl-4-hydroxytoluene) and BHA (tert-butyl-4-hydroxyanisol). (2) The discovery of the antioxidant activity of rosemary in biological systems supports the historical use of rosemary as a preservative for meats and foods.

Estrogen Blocker
Researchers have shown that rosemary enhances the metabolism and removal of endogenous estrogens and decreases their cancer-promoting actions. Researchers evaluated the effects of rosemary extract on the metabolism and action of estradiol and estrone given to female mice. The results of the study showed that feeding female mice a 2% rosemary diet increased liver microsomal oxidation and glucuronidation of estradiol and estrone and inhibited their uterotropic action. (3)

The Little Felted Carpet Bag

Yes it looks like grandmas but I would be proud to use this little charmer.
Pattern and instructions found HERE

Crystal Palace Yarns
free felted knit carpet bag pattern                      
 For Intermediate to Advanced Knitters

English Garden Felted Carpetbag
Taos & Aran yarns
Designed, knit and felted by Terry L. Ross for Crystal Palace Yarns

Materials:[approx. retail cost including handle will be about or a little under $70]

3 - 50 gr balls (150 grams) CPY Taos in #02 Gila Bend (Color A)
5 balls of CPY Aran: 1 - 50 gr ball each in #1021 Putty (Color B); #1006 Antique Rose (Color C); #1004 Yellow Gold (Color D); #1010 Lichen (Color E); #1003 "Pale Pink (Color G)
1 - 50 gr ball CPY Deco-Ribbon #120 Celery (Color F)
CPY Bamboo or DAISY Circular Needle 35 or 40" US size 13 (9.0 mm) Circular needle
2 US size 13 (9.0 mm) double pointed needles for I-cord embellishment

4 stitch markers, one of which should be a uniquely colored one to mark the
beginning of rnds.
1 pair Crystal Palace Yarns Handbag Handles #HD-57 Bamboo Effect
Tapestry needle, Sewing needle, Coordinating sewing thread
Floral Embellishments:
1 50 gr ball CPY Aran in #1003 Pale Pink (Color G)
Remnants from Color D, Color E, and Color F above
CPY Bamboo or DAISY Circular Needle US size 7 (4.5 mm) circular needle, 35" long or longer
1 set US size 7 (4.5 mm) double pointed needles
Tapestry needle, Sewing needle, Coordinating sewing thread

beg-begin, BO-bind off, CO-cast on, cont-continue, dec-decrease, G st-garter stitch (knit every row), K-knit, Kf/b - Knit in front & back to inc 1 st, P-purl, PM-place marker, PU-pick up, rem-remain(ing), rep-repeat, rnd(s) - round(s), K2togTBL - K2 tog through back of loop, st(s)-stitch(es), tog-together,  St st - Stockinette Stitch, RS - right side, WS - wrong side; RH-right hand, LH-left hand, Sl-slip one, SSK - sl, sl, k - a left slanting dec 
[See this link for dec-inc information]
Before felting, the bag measures 16" wide x 15" tall x 5" deep
After felting, the bag measures 13�" wide x 10" tall x 3�" deep

Bottom of bag:
With circular needle, and holding one strand of Color A and one strand of Color B together, CO 42 sts and work 28 rows in garter st (knit all rows).
Sides of bag:
PM after the last st knitted, and then cont around the bag from there, picking up 14 sts across the first short end. Place a marker and pick up 42 sts across the CO edge. Place a marker and pick up 14 sts across the remaining short edge, and end by placing the uniquely colored marker to designate the beginning of the rnds. (112 sts)

Join and begin to K in the rnd in St st, always with two strands of yarn, one of which will always be Color A. So that it will be easier to K on the I-cord bindings on the side edges later, we�ll knit in a visual map. To do that, simply make the first st and the last st on the front and back of the bag a P st. In other words, for each rnd, you will *P1, K40, P1, slip marker, K14, slip marker* and then rep. This creates a ridge of P sts on each side of the front and back that we will use for picking up sts for the applied I-cord. For the color sequencing, when Color B runs out, attach Color C and cont knitting. When Color C runs out, attach Color D to finish the body of the bag. When Color A runs out, always replace it with another ball of Color A.
To shape the bag, K for 8" and then begin decs as follows:
Rnd 1: *P1, SSK, K to the last three sts before the marker, K2tog, P1, K14* twice (108 sts)
Rnds 2 and 6: K
Rnds 3-4: Rep Rnds 1 and 2 (104 sts)
Rnd 5: *P1, Sl, SSK, PSSO K to the last 4 sts before the marker and then K2tog, return to the LH needle and then pass the 2 st over the st just made and Sl that end st to the RH needle, P1, K14* twice (96 sts)
Rnds 7-8: Rep Rnds 5 and 6 (88 sts)
Rnds 9-10: Rep Rnds 1 and 2 (84 sts)
Knit 8 more rnds after Rnd 10.
BO sides and knitting top flaps:
K28, BO14, K28, BO14. Let the second set of live sts rest on the cable while you work on the first set. Work 8 rows of St st beginning on the RS of the first set of 28 live sts, then BO. Cut yarn, attach to the RS of the 2nd set of live sts and rep.

Attached I-cord edge bindings:These will be K using two size #13 DP needles and one strand of Color A held tog with one strand of Color E. Place the bag in your lap, RS facing and the top opening nearest your abdomen. To work the attached I-cord, CO 3 sts to the needle, and then starting at the right hand side in your lap, PU one st on the edge onto the RH needle after the 3 CO sts.
Slide the sts to the RH end of the needle, switch it to your left hand and work the attached I-cord as follows: K2, K2togTBL. Knitting the last two sts together through the back loop accomplishes two things. First, it attaches the I-cord to the bag, and second, it twists the last cord st over the picked up st to hide it and help it appear seamless. Cont down the flap extension, PU a total of 8 sts along that edge. When you get to the main body of the bag, you will then have your knitted-in roadmap to follow for PU sts. Rather than pulling a loop through to make a st, simply PU the P bump and place it on the needle after the 3 cord sts and then K as instructed above. After you�ve picked up that first P bump and put it on the needle, the rhythm of doing this becomes: *K2, K2togTBL, PU the bump*. It�s a catchy little tune guaranteed to give you a straight line.
When you get to the bottom of the bag, simply PU the P bump from the end of each G st row (there should be 14), then work your way back up the other side of the bag on the mapped P bumps, ending with PU and working 8 sts from the flap. Cut yarn and pull through all 3 sts on the needle, and weave in the ends. Rep for the other edge of the bag.
[See this link for a pictorial view of making applied I-cord.]Handle fasteners: (make 2)
Using the size 7 circ needle, Deco-Ribbon, Color F, and working in G st, K a rectangle that is 7 �" wide and 3" tall. These rectangles will be used after felting and during finishing to attach the handles to the top of the bag. You will just hand sew the rectangles to the inside top of bag and wrap them around the straight part of the handles and sew to the bag. You can see part of one of these rectangles peeking over the edge of the bag in the top photo here.

Weave in your ends and then felt the bag using your preferred method. [Note: Taos is a quick felting yarn - check your bag often as you felt it - over-felting will make a smaller thicker bag.] Shape to dry and then embellish with knitted vines, leaves, and flowers. To attach the purse handles, wrap them around the base of the handle and seam across the open edge, then stitch that edge to the inside top of the bag, just below the top edge. Sewing it above and below the handle will make a more secure attachment.

Using Color F and the size #7 double pointed needles, CO three sts and work 18" of I-cord. Sew to the front of the bag with coordinating thread and a sewing needle.

Row 1: Using Color E and the size #7 DP needles, CO one st and then K first into the front and then the back of that st until there are 7 new sts created from that one. Turn.
Rows 2, 4, 6, 8: Purl
Rows 3, 5, 7: Knit
Row 9: SSK, Sl, K2tog, PSSO, K2tog (3 sts)
Row 10: P3tog
Cut yarn, pull tail through the remaining loop. Use the yarn tails and tapestry needle to attach the bobbles to the bag along the vine. Make three using Color E, and them make two using Color G and two strands of yarn instead of one for a slightly larger bobble.

Flower buds:

Using the size #7 circ needle and Color G, CO 40 sts and K as follows:
Rows 1, 2, 3, 5, 7: K
Row 4, 6, 8, 10: P
Row 9: Switch to Color E and K
To BO, pass each st over the last P st one at a time until that st is the last one remaining. Cut the yarn, pull the tail through the loop. Curl the bud and use the yarn ends to tack together, pulling all remaining ends down through the center and using the tails to attach to the bag along the vine. Make three.


Using the size #7 DP needles, CO 3 sts with Color F. Work 4 rows of I-cord and then work flat, back and forth, as follows:
Row 5: Turn and P3
Row 6: K
Row 7, 9, 11, 13, 15, 17: P
Row 8: Kf/b, K1, Kf/b (5 sts)
Row 10: Kf/b, K3, Kf/b (7 sts)
Row 12, 14: K
Row 16: SSK, K3, K2tog (5 sts)
Row 18: SSK, K1, K2tog (3 sts)
Row 20: S1 K2tog, PSSO (1 st remaining)
Cut yarn, pull tail through and weave in ends. Make 3. Use sewing thread to attach to the bag along the vine.

Large Flower:All three layers of this flower will be knitted with Color G, one at a time, and using the Magic Loop Method and the Closed Bottom CO. (Mini-tutorial found here: ) Use the size #7 circ needle.
Bottom layer �
CO 12 sts, evenly divided on the two halves of the needle.
Rnds 1, 3, 5, 6, 7, 9, 10, 11: K
Rnd 2: Kf/b all sts (24 sts)
Rnd 4: Kf/b all sts (48 sts)
Rnd 8: Kf/b all sts (96 sts)
Rnd 12: Kf/b all sts (192 sts)
Bind off in P and weave in ends.
Middle layer 
CO 8 sts, evenly divided on the two halves of the needle.
Rnds 1, 3, 4, 6, 7, 9, 10, 12, 13, 14, 16, 17: K
Rnd 2: Kf/b all sts (16 sts)
Rnd 5: Kf/b all sts (32 sts)
Rnd 8: Kf/b all sts (64 sts)
Rnd 11: *K2tog* (32 sts)
Rnd 15: *K2tog* (16 sts)
Rnd 18: *K2tog* (8 sts)
Cut yarn and pull the tail through all 8 sts and tighten. Flatten the centers together and pull both yarn tails to the same side. Secure this flattened layer to the bottom ruffled layer (RS of each facing up) by pulling the yarn tails through the center of the bottom layer.
Top layer 
CO 6 sts, evenly divided on the two halves of the needle.
Rnds 1, 3, 5, 6, 7, 8, 9, 11: K
Rnd 2: Kf/b all sts (12 sts)
Rnd 4: Kf/b all sts (24 sts)
Rnd 10: *K2tog* (12 sts)
Rnd 12: *K2tog* (6 sts)
Cut yarn and pull the tail through all 6 sts and tighten. Flatten the centers together and pull both yarn tails to the same side. Secure this flattened layer to the other two layers (RS of each facing up) by pulling the yarn tails through the center of the bottom layer.
Center Bobble �
Row 1: Using Color D and the size #7 DP needles, CO one st and then K first into the front and then the back of that st until there are 5 new sts created from that one. Turn.
Row 2, 4, 6, 8: P
Row 3, 5, 7: K
Row 9: SSK, K1, K2tog (3 sts)
Row 10: P3tog
Cut yarn, pull the tail through the rem loop and use the two yarn tails to secure the bobble to the center of the flower, and pull rem yarn tails to the underside. Tack the flower as necessary to help it hold your preferred shape. Sew the flower to the front of the bag at the bottom of the vine. 

The Manta

Oh Look what I found a tutorial on.
A Manta Ray Toy
He is one of my favs and really a wonderful project
Tutorial found HERE at littlegreen
Check out here other freebie patterns and to buy patterns.

Thursday, April 15, 2010

Whimmzy Flys

Tutorial for this little bit of whimsy can be found welcoming spring.

Mag Rack Free Plans

Good morning.
Last night we had thunderstorms shelf clouds and hail.
Hail is still out there this am in the form of icean inch thick.
I have had two cups of coffee and ready for a garage sale Friday morning.
Today's find is a Sewn wooden magazine. rack.
The plans are free. I found it  hard to follow the page there on.
You need to click the number below the wording in the middle of the page.
I skipped over the numbers a few times before I saw where they were.
Nice little project good for magazines and wall mounted books.
I might even put sides on it and stuff it with kitchen tools and paint the front.
Tutorial found HERE

Wednesday, April 14, 2010

The Exploding Box

I love Exploding Box and this darling is no exception.
It has flowers !
I am a sucker for Flowers.
From Appelquilling.blogspot
Her wonderful  Your a blessing exploding box tutorial.

All Quilled Up

Quilling Supplies and Free Patterns
The quilled rose tutorial  Beautiful photo Instructions

 From Appel Paper
The exquisite Brilliant Paper Purse
The flowers for the purse Found HERE

Tuesday, April 13, 2010

Siffy Flower Pin

I love the tutorials on this site.
The lovely flowers always draw me in.
This is a stiffened fabric flower brooch.
I have not tried this one out yet but the directions and photos look easy
and lord knows I have enough stuff to make a few thousand fabric flowers.
Tutorials found HERE.
Be sure to click her tutorial link at the top of the page

The Paper Shoe

This is a great shoe pattern and set of instructions.
Yes it's a witch shoe, but with a few Color modifications it becomes a clever gift for mothers day .
Found at SkiptomyLou HERE
Be sure to check out her other paper ideas on the left hand side of the blog.

Apple Crafts

Easy Dried Apple Crafts

By Brandie Valenzuela
Do you remember the last time you were in someone's home that had an apple pie baking in the oven? Ahhh, the aromas of a fresh baked pie --it is simply irresistible! Well, now you can recreate this delicious scent in your own home, or in the homes of your loved ones, by making dried cinnamon scented apple crafts. None of them are hard to make and results are wonderful! Hang one of these on your wall and you will surely impress all of your guests.
For each apple craft, you will need:
•Juice of approximately 8-10 lemons
•2 teaspoons salt
•8 - 10 large firm apples
•8 teaspoons cinnamon
•2 teaspoons allspice
•1 teaspoon cloves
•8" - 10" sturdy, heavy gauge wire (for a wreath)
•Jute (for garland or apple stacker)
•1 - 1 1/2 yards of ribbon or fabric scraps
To prepare and dry your apples:

1) Place lemon juice in a large bowl, and stir in salt.
2) Peel, core, and slice apples horizontally into 1/4" thick circles. Soak slices in lemon juice bowl for approximately 6-10 minutes, making sure each side of the slices has a chance to absorb some of the lemon juice.
3) Meanwhile, mix spices in a bowl and blend well.
4) Remove the slices from the bowl and place them on paper towels. Pat tops of apple slices with paper towels.
5) Dust apples slices with spice mixture. Turn slices over
and repeat on opposite side.
6) Place apples slices in a single layer on a baking sheet. Bake at 150-200 degrees F for 6 hours or until completely dried. Apple slices should be slightly pliable.
To Create An Apple Wreath:
1) Fold each apple slice in half, and then into quarters and thread the apples slices onto the wire. Continue to pack on the folded apples until the wire is completely filled.
2) When the wire is completely covered, use pliers to bend ends into hooks so that they can connect and close. Carefully shape wire into desired shape. I recommend either a circle or heart shape.
3) Using your ribbon or fabric scraps, create a hanger for your wreath.
4) Hang on your wall, or package as a gift for someone special.
To Create An Apple Garland:
1) Cut of enough jute for your desired length of garland - remember, your apple garland shouldn't be too long, but approximately 2-4 works well. Also, it is always better to have too much, than not enough.
2) Start stringing on apple slices. Push one end of jute through the middle of each apple slice.
3) Consider alternating several apple slices and then a piece of tied on fabric strip.
4) Hang on your wall!

To Create An Apple Stacker:
1) Using an approximate 12" piece of jute, tie one end to about three cinnamon sticks that are laid in a a bundle.
2) Being to string on apple slices by pushing jute through the center of each slice. Consider alternating several slices with a piece of fabric tied on.
3) When apple stacker is the desired length, end with three more cinnamon sticks in a bundle and tie a loop so that you can hang your apple stacker proudly!

Monday, April 12, 2010

Site of the Cafe 300

This just came over from my sister in Livermore California.
For many years my hubby and I lived and worked in the little sleepy town of Livermore Ca.
Population 12,000 ,ranchers ,farmers . two or three small family wine vineyards. and site 300.
Let me say this was 30 years ago when nobody even heard of Livermore or site 300.
Where we would spend many a weekend hunting rattlesnakes for hat bands.
Now Livermore is a booming city full of world round vineyards and chefs .
It is good to see that site 300 is still known for the snakes and easy hunting.
This is the announcement I was sent

So Livermore announces the return of their beloved sushi chef  ******..well we have fresh rattlesnake, so there!

See pics below

To this day my daughter is terrified of any snake.
Not from hunting them but from cleaning the skins.
One dead headless snake coiled and jumped at her.
Thats why we cut the heads off before cleaning them !
These guys are some little ones. Some  snakes out there were over 10 feet long.
I swear there's a world record in the Livermore Hills.

Bowling Balls Garden Style

This is a fun way to reuse that old ball.
I found this while surfing the web and may put this out in my own yeard.
Next to the ball bugs.
Tutorial found HERE

Sping Soda Flower

I have to say this is really a cleaver idea.
I can see the kids making and using this .
Tutorial found HERE

Garden Yum ?

My Mother Loved these.I could not eat this until I was way into my thirtys and found out what I was missing.
You will also find how to kill snails listed at the bottom of this recipe.
How to prepare garden Snails Yum ?

Instructions.Things You'll Need:
•2 shallow saucers (about one half inch deep)
•Wheat bran
•Shredded lettuce
•Chopped fresh herbs (optional)
•Red wine (optional)
•Small fish tank, about 5 gallons (or equivalent container)
•Screened lid
•3 bricks
•1 board that will fit into cage
How to Prepare Garden Snails for Eating

Start by placing two of your bricks in a sheltered area of your garden where snails hang out. Place the board across them. Check in the early morning and you should have snails clinging to the underside of your board. Decide how many snails you will need, generally about a dozen per person. Gather them carefully to avoid damaging them or their shells. Keep gathering until you have enough.
Step 2
Place your two bricks in the tank, then put the board on top of the bricks. Place the saucers on top of the board. Fill one saucer with clean water, the other with a mixture of your grains. Place shredded lettuce in the bottom of the cage. Supplement the lettuce with fresh herbs to add additional flavor. You can also use wine for part of the water. Mist all very lightly with water, then place your snails inside. Place the cover on top and weight it down with the third brick.
Step 3
Change the water, grains and lettuce daily. Mist the inside of the cage lightly every day. The snails will "excrete" a lot every day, and you want them living in a clean cage. Continue this process for two weeks. Remove any dead snails as soon as you find them.
Step 4
Remove the lettuce and grain, but keep the water clean. CAREFULLY remove the snails and wash them gently in clean water. Replace in the cleaned cage. Leave the snails with water only for two days.
Step 5
Bring two gallons of water to a boil. Put your snails into the boiling water and stir them very gently for five minutes. Drain them, then remove the snails from their shells. Wash the snail meats several times in vinegar and water (one cup of vinegar to two gallons of water) to eliminate remaining mucus. Drain, then cook for a half hour in water with garlic and your choice of herbs, salt and pepper.
Step 6
If saving the shells, cook them for an hour in one gallon of water and a cup of baking soda. Allow to drain and dry overnight.
Step 7
Proceed with any recipe, either chopping the meats or leaving them whole. The French usually retain the shells for presentation, but other cultures serve them sauced in small baking dishes. They are a popular Spanish tapas dish.Make sure you serve with plenty of good bread for sopping up the butter and juices.

How to Kill Garden Snails. Just in Case

Sunday, April 11, 2010

From Donna In N.C. Spinners

Donna has made these wonderful garden yard spinners .
By now her yard must be filled with all her wonderful art.
Last year she made a couple of garden totems a wishing well  and a blue park bench.
Link found HERE

The Folded Paper Flower

These beautiful paper flowers
Can be found over on the Folding Tree Site.
She has a tutorial on how to make them

Saturday, April 10, 2010

New Cards From Linners ODE To Spring

Made by Linners over on my Forum Chat board.
My fav is the sweet bird card !
Great Job Linners !

Friday, April 9, 2010

Stitch Me up Ginny

Ginny over on the chat board has made a few more of her beautiful cards.
There stitched and iris folded and oooooooooohh so pretty.