If you’ve got a ladder or a tight spot when working magic loop, try this!
Have you watched Cheryl Brunette’s take on knitting? OMGosh! What an awesome woman! She thinks like I do! We should be knitting from our gauge instead of matching that of a pattern! Woot!
This week I’m diving back into programming. It’s been so long much has changed. The latest iteration of PHP is so different much of what I knew before must be rediscovered. What fun!
For months I’ve had in mind a program to produce conti-something stitch and row counts based on the user’s gauge and measurements. Paired with a database in which the data resides, the program will make all the necessary calculation to produce a garment that fits the way the knitter envisions.
I got a good start yesterday. From the initial start a few months ago I polished up the database tables and got the program started. I now have an accurate caston calculation, something I hadn’t done in my spreadsheet. Woot! Let the good times roll!
OMGosh. Awesome soup today. I made chicken soup for Wadly yesterday, which smelled fabulous, and beef/pork soup for me today. Amazing beautiful nummy soup
Turn the pot off and stir in the pint of black beans. The result is a chunky almost stew-like soup loaded with nutrition and flavor. Serve with rolls, bread, salad . . . whatever your favorite side is. Store what’s not used in pint jars in the freezer for when you need a quick and nutritious meal.
I pulled together a page for my bog coat today and it reminds me yet again how much I miss my partner in crime. The stuff we created together is interesting, unique, appealing . . .
We have a bit of an unusual life, Wadly and I. We live on twelve south-facing acres backed up to forty square miles of Weyerhaeuser on a dead end road off a dead end road mere minutes from the freeway. As locations go, it couldn’t be more perfect. It’s quiet and private here. From the top of our property we can look out over Shoestring Valley and see Mount St. Helens in the distance.
Once our mortgage was paid off we decided living small was better than bigger fancier accommodations with its accompanying debt. Because our living space is small, engaging in crafts like quilting takes some innovating and good organizational skills. Having a table that will fold up out of the way when not needed is a crafty thing indeed. When it comes to crafting in a small space, it’s all about maximizing use of space!
Unless you have a family whose members require personal space, bedrooms are a waste. They’re one-use rooms not used for most of the day. I’ve always though Murphy beds were a really smart idea. They allow the bedroom to be more than one thing.
Our bed is not a Murphy bed. It’s a metal frame that sits up high enough that storage bins can be placed beneath. To further maximize the space, I’ve mounted a 4×6 layout/cutting table on the footboard. The plywood base is covered by an Omnigrid mat I purchased from the factory on a Guild field trip. The mat is held to the table by tiny brass nails to keep it in place when the table is tilted up out of the way.
I’m had to update my theme and it makes me sad . . . very sad. I’d had the parchment/fall colors theme from my site’s beginning in 2008. The beautiful rich colors and feather-edged layout were perfect for what I like . . . but it had to go. The last time the theme was updated by it’s author was years ago. I been treating it tenderly and coaxed it along, but those days are over. I have to have more function and it can no longer rise to the task.
Color me crying.
In my continual search for really good food I can eat, I’ve discovered . . . Hamburger Bowl!
I have two version (with or without avocado) and they’re both wonderful. Those of you who eat carbs and bread/buns/etc. won’t think it’s so great, but for me . . . few carbs and no grains . . . it’s awesome!
On medium low, cook diced mushrooms and diced bacon in a 6″ skillet with a teaspoon of butter.
While that’s cooking dice a roma tomato and a slice of onion (choose the one you like, I’m using the basic yellow). Add two heaping teaspoonfuls of Farman’s Dill Pickle Relish in a bowl, add the diced onion and tomato and warm it in the microwave. Don’t COOK it, just get it warm so it doesn’t chill the hot ingredients. For my puny little microwave I use 55 seconds on cook, stir, then back in for another 15 seconds.
When the bacon and ‘shrooms are done or nearly done add the raw hamburger. The shape isn’t important, it’s getting chopped up when it’s done cooking. (I buy hamburger in bulk and package it in snack bags in the freezer for easy use. I get the amount of hamburger I need when I need it at a lower cost.)
When the hamburger is nearly done, dice up the hamburger and add 3/4 cup of black beans (drained and rinsed). Stir the beans into the mix. once it’s all heated up lift out the goodies (leave all the fat in the pan) and add them to your bowl of warmed and diced goodness.
Stir it all together and eat it with a soup spoon. OMGosh good! Heads up, this is more than will fit in a regular soup bowl.
When doing the avocado version I wait until everything’s mixed together and add the diced avocado to the top. Yummy stuff!
In a pint jar add 1/2 grated fresh zucchini, 2 large organic eggs (warmed in hot tap water before opening), 2 tablespoons melted butter, 2 medjool dates (pit removed). Spin on the blender attachment and run on lowest setting until everything is chopped and mixed.
Spin the top off and add 1 tbsp coconut flour, 1 tbsp cacao powder, 1/2 tsp baking soda. Spin the top back on and blend until the powdered ingredients are integrated.
I eat a lot of vegetables. Because I am a fuss-less person I’ve come up with a way to get my veges out of the fridge without spending forever pulling them out of a drawer, stacking them on the counter, whack off what I need only to stick them back in the fridge again every time I cook. This portable crisper sits on top the glass shelf that is the cover for the existing crisper in my fridge and, with the handy handle molded into the front of the drawer, allows me to pull it out of the fridge with one hand. It contains most if not all of the veges I need.
This crisper is the drawer and glass shelf from a small portable fridge. With the addition of a brass piano hinge and some aquarium sealer, a piece of washable non-skid shelf liner for the inside and very little effort, I have streamlined and shortened my prep time. The lid fits flush against the top preserving the moisture in the veges.
The paper sack is cut down from a large grocery sack and holds mushrooms at the perfect humidity to keep them fresh. Strong smelling veges like onion are zipped in plastic but everything else is pre-cleaned, unwrapped and ready to use. A cut-to-fit non-skid shelf liner keeps the veges up off the plastic bottom to avoid accumulation of moisture where veg and plastic meet.
Current content of the crisper include zucchini, yellow squash, onion, celery, mushroom, red and green pepper. The larger build-in crisper contains overflow and backup stock.