Sunday, May 30, 2010
Friday, May 28, 2010
1940 Knitted Sock Pattern
I do not knit but mother made almost all my clothes.They are lovingly tucked away and saved as lost treasures and fond memories.
I do have all her old patterns and books and share one of my favorites with all of you who do knit.
Cable sock with French heel.
Thursday, May 27, 2010
Wednesday, May 26, 2010
Tuesday, May 25, 2010
Fun Jewelry made from Glue
I have a ton of old project sheets and ran across this one.
Made from glue and paper you can let yourself run wild with ideas.
I did many years ago.
Monday, May 24, 2010
Back Yard Update
Framing Started on Decking
Garden seed in and plastic covering the tomatoes.
Pink rock now comes all the way up to the deck starting area.
Yard Update
As you can see we are moving along down the little yard.
We have the little circle in and some more pink rock in.
And most of the fenceing stained and sealed
May 15 2010
Saturday, May 22, 2010
Sock Elephant Tutorial
Found this cute sock elephant tutorial over at
The link to this can be found HERE
Check out her other fun and interesting tutorials on the right hand side of the page while you visit this cute blog.
Thursday, May 20, 2010
Sunday, May 16, 2010
Friday, May 14, 2010
Paper Tea Purse
This darling creation was created and made by Crazy Sue over on the forum chat board.
She designed and filled it as a tea holder purse.
Thursday, May 13, 2010
The Purple Cow
Ginny's Purple Cow
2 (3oz) boxes raspberry jello
2 c boiling water
1 can blueberry pie filling
1 lg can crushed pineapple (don't drain)
1 c chopped nuts
1/2 c sugar
1 c sour cream
1 tsp vanilla
1 (8 oz) cream cheese, softened
Dissolve jello in boiling water. Let stand 10 minutes. Mix pie filling, pineapple and nuts. Add to jello and mix well. Pour into 9x13 pan and chill until well set. Mix remaining ingredients and mixer and spread on top of set gelatin.
2 (3oz) boxes raspberry jello
2 c boiling water
1 can blueberry pie filling
1 lg can crushed pineapple (don't drain)
1 c chopped nuts
1/2 c sugar
1 c sour cream
1 tsp vanilla
1 (8 oz) cream cheese, softened
Dissolve jello in boiling water. Let stand 10 minutes. Mix pie filling, pineapple and nuts. Add to jello and mix well. Pour into 9x13 pan and chill until well set. Mix remaining ingredients and mixer and spread on top of set gelatin.
Paper boxes
Linners has shared her paper box creations over on the Forum board
From LinnersI saw this idea somewhere on the internet and decided to make my own templates and give it a try. It measures 9 inches long, 9 inches tall, 4 1/4 inches wide and 4 1/4 inches deep. I may fill it with flowers or cards or outgoing mail...not sure yet.
Wednesday, May 12, 2010
The Waterlily
Donnainnc made these and shared them over on the forum board.
They look so beautiful in her pond.
I think there craft foam .
Great job Donna
Tuesday, May 11, 2010
Raining Cats and Dogs
Found this site full of cute patterns for soft animals.
Cat tutorial and pattern can be found HERE
The site is http://dolls.nunodoll.com/stuffed/
She also had this cute Doxy. HERE
Patterns are listed
first
second
third
forth.
Be sure to click and copy all 4 sets.
Then scroll down and print out the instructions and how to sew directions.
Check out her other cute stuffed items.
Great site.
Monday, May 10, 2010
Sunday, May 9, 2010
For the Mom
Another wonderful project made by joesmom over on the chat forum.
Great use for old cups and plates.
She made these as mothers gifts but they would be wonderful anytime.
I am still waiting to hear if there glued or drilled and screwed.
They would be cute as African violet planters as well as dried flowers.
Wonderful job Lynn / Joesmom
Friday, May 7, 2010
Clever Recycling
These mothers day flowers are made by
Check out what these are made of and how theeeeey were made.
Stop by and see all the other beatiful creations from comman junk
A Rose is a Rose
Ok Friends You will never guess what this flower is made from.
This very clever crafter has created a beautiful rose from common plastic spoons.
The tutorial can be found HERE with lots of good photos and instructions.
Wednesday, May 5, 2010
Flowers flowers Flowers
Fabric flowers so creative and beautiful ,I will use them on everything..
Pin them on your drapes in a bedroom.
Glue them to a mirror
Make a barrette topper or headband side piece.
Pin them to your coat.
Make a refrigerator magnet.
Pin them to a card or send as gifts.
Change the color and use a marker tags on your craft bins.
Endless .The tutorial with lots of photos can be found HERE
Safety Pin Bracelet
The safety pin Bracelet is easy and quick .makes a great fast gift with little to no expensive.
Tutorial for this beautiful bracelet with tons of easy to follow photos can be found HERE
Monday, May 3, 2010
Dutch Baby
If you have never had a German pancake called a Dutch baby you have got to try one.
I have had these for years at the Original house of pancakes in Oregon.
I have only tried to make twice but this is not a bad recipe.
Find Recipe HERE
I like them smothered in powdered sugar butter and Yes use the Lemon or lemon Curd or brandied Lemon all very tasty and a good moms day breakfast.
I have had these for years at the Original house of pancakes in Oregon.
I have only tried to make twice but this is not a bad recipe.
Find Recipe HERE
I like them smothered in powdered sugar butter and Yes use the Lemon or lemon Curd or brandied Lemon all very tasty and a good moms day breakfast.
Brandied Lemon Butter French Toast
INGREDIENTS
4 eggs
2 tablespoons plus 1 teaspoon sugar
1/2 teaspoon salt
1 cup whole milk
1/4 teaspoon vanilla extract
12 thick slices bread
Butter
Powdered sugar, optional
BRANDIED LEMON BUTTER
1/2 cup butter
1 cup sugar
Juice of 2 lemons
4 teaspoons grated lemon rind
3-ounces brandy
In a shallow dish, beat eggs, sugar, salt, milk, and vanilla. Soak bread in the above mixture.
Heat butter over medium-high heat and cook each slice of bread until slightly brown on each side.
Serve with Brandied Lemon Butter and lemon slices. Sprinkle with powdered sugar, if desired.
FOR BRANDIED LEMON BUTTER - Melt butter over low heat. Spoon off any foam that forms. Pour into a dish, leaving behind any sediment in the pan.
Wash the pan, pour butter back in the pan and add the sugar. Stir constantly until sugar dissolves. Add lemon juice, rind, and brandy; stir until smooth.
Pour over hot French toast.
4 eggs
2 tablespoons plus 1 teaspoon sugar
1/2 teaspoon salt
1 cup whole milk
1/4 teaspoon vanilla extract
12 thick slices bread
Butter
Powdered sugar, optional
BRANDIED LEMON BUTTER
1/2 cup butter
1 cup sugar
Juice of 2 lemons
4 teaspoons grated lemon rind
3-ounces brandy
In a shallow dish, beat eggs, sugar, salt, milk, and vanilla. Soak bread in the above mixture.
Heat butter over medium-high heat and cook each slice of bread until slightly brown on each side.
Serve with Brandied Lemon Butter and lemon slices. Sprinkle with powdered sugar, if desired.
FOR BRANDIED LEMON BUTTER - Melt butter over low heat. Spoon off any foam that forms. Pour into a dish, leaving behind any sediment in the pan.
Wash the pan, pour butter back in the pan and add the sugar. Stir constantly until sugar dissolves. Add lemon juice, rind, and brandy; stir until smooth.
Pour over hot French toast.
Sunday, May 2, 2010
Saturday, May 1, 2010
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
Water
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.
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
Water
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
And.....here'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.
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.
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
Jefferson
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
DAISY
Petals - White
Centers - Yellow
Stems & Leaves - Dark Green
SWEET PEA
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
Wonton
SIZE
One size fills all.
FINISHED MEASUREMENTS
Unfinished: 5 inch square.
Finished: 2.5 inch triangular wonton shape
MATERIALS
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
catnip
tapestry or yarn needle
GAUGE
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.
DIRECTIONS
CO 30 sts.
Work in St st for 35 rows, or until piece measures as tall as it is wide.
BO all sts.
FINISHING
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.
Eggroll
SIZE
One size feeds all.
FINISHED MEASUREMENTS
Unfinished: 10 inches wide x 8 inches tall.
Finished: 5.5 inches x 1.5 inches
MATERIALS
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
catnip
tapestry or yarn needle
GAUGE
24 sts/30 rows = 4" in stockinette stitch
See note about gauge above.
DIRECTIONS
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.
FINISHING
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.
SIZE
One size fills all.
FINISHED MEASUREMENTS
Unfinished: 5 inch square.
Finished: 2.5 inch triangular wonton shape
MATERIALS
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
catnip
tapestry or yarn needle
GAUGE
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.
DIRECTIONS
CO 30 sts.
Work in St st for 35 rows, or until piece measures as tall as it is wide.
BO all sts.
FINISHING
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.
Eggroll
SIZE
One size feeds all.
FINISHED MEASUREMENTS
Unfinished: 10 inches wide x 8 inches tall.
Finished: 5.5 inches x 1.5 inches
MATERIALS
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
catnip
tapestry or yarn needle
GAUGE
24 sts/30 rows = 4" in stockinette stitch
See note about gauge above.
DIRECTIONS
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.
FINISHING
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
Stitched Cards
Ginny's New cards from The forum Group
There stitched.
Anyone wanting to learn stitching or find patterns can check out the sites below.
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.
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:
CHILI # 1 - MIKE'S MANIAC MONSTER CHILI
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.
CHILI # 2 - EL RANCHO'S AFTERBURNER CHILI
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.
CHILI # 3 - ALFREDO'S FAMOUS BURN DOWN THE BARN CHILI
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.
CHILI # 4 - BUBBA'S BLACK MAGIC
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?
CHILI # 5 - LISA'S LEGAL LIP REMOVER
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.
CHILI # 6 - VARGA'S VERY VEGETARIAN VARIETY
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.
CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI
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.
CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI
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
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:
CHILI # 1 - MIKE'S MANIAC MONSTER CHILI
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.
CHILI # 2 - EL RANCHO'S AFTERBURNER CHILI
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.
CHILI # 3 - ALFREDO'S FAMOUS BURN DOWN THE BARN CHILI
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.
CHILI # 4 - BUBBA'S BLACK MAGIC
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?
CHILI # 5 - LISA'S LEGAL LIP REMOVER
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.
CHILI # 6 - VARGA'S VERY VEGETARIAN VARIETY
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.
CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI
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.
CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI
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
Tuesday, April 20, 2010
Hair Clippie Sites List
Hair Clippie Sites List for that girly girl in all of us.
http://www.girlythingsbows.com/penguin.html
http://makebowsandmore.blogspot.com/
http://www.thegreenwife.com/frommetoyou/tutorials/hair-clip-tutorial/
http://www.instructables.com/id/Christmas-Tree-Hairbow-Clip--Step-By-Step-Instruct/
http://soduel.blogspot.com/2009/04/reversiable-flower-girl-hair-slides.html
http://craftblog.com.au/2010/03/19/hair-accessory-tutorial-round-up/
http://www.theribbonretreat.com/custom/free_projects.aspx
http://www.bambinaballerina.com/pages/hairbowinstructions.htm
http://www.thesuburbanmom.com/2009/08/31/how-to-make-minnie-mouse-hair-bows/
http://www.girlythingsbows.com/penguin.html
http://makebowsandmore.blogspot.com/
http://www.thegreenwife.com/frommetoyou/tutorials/hair-clip-tutorial/
http://www.instructables.com/id/Christmas-Tree-Hairbow-Clip--Step-By-Step-Instruct/
http://soduel.blogspot.com/2009/04/reversiable-flower-girl-hair-slides.html
http://craftblog.com.au/2010/03/19/hair-accessory-tutorial-round-up/
http://www.theribbonretreat.com/custom/free_projects.aspx
http://www.bambinaballerina.com/pages/hairbowinstructions.htm
http://www.thesuburbanmom.com/2009/08/31/how-to-make-minnie-mouse-hair-bows/
The Knitted Tooth Fairy
His name is Mervin the Molar.
He has a tutorial and it's found HERE
Be sure to check out the rest of the blog while your there.
Some really great stuff to be found.
Monday, April 19, 2010
Blackberry barrette
Pop Ups Made Easy
HERE at Robertsabuda
This dragon is about 1/2 way down the page.
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)
Ingredients
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
Directions
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,
Big John's Baked Escargot
SERVES 6 (change servings and units)
Ingredients
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
Directions
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
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
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.
Recipes
ROSEMARY ROASTED CHICKEN
Ingredients
• 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
Directions
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)
water
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)
•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.
Recipes
ROSEMARY ROASTED CHICKEN
Ingredients
• 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
Directions
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)
water
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)
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