Found It on the Internet Friday #10

October 28, 2011 § 1 Comment

Look, it's a long post and I don't tell you what this is until the end. But trust me, it's delicious.

I don’t like seafood, as a general rule. There are a couple of exceptions, namely fish & chips and New England clam chowder (really though, I think this applies to most food: if you deep fry it or drown it in cream sauce, what’s not to like?), but really, I just don’t like seafood. I really, really want to, though. So often I see an amazing looking picture or read a description that makes my mouth water…it seems a shame to just dismiss all that yumminess out of hand. So lately I’ve been on a quest to find ways of consuming seafood that don’t involve deep-frying or cream sauce.

When I first started this journey, a little over a year ago, I had the good fortune to be invited to a cajun dinner party, and I was determined to try a little of anything I wasn’t allergic to (bell peppers — give me contact sores. Good times.). Of course there was a lot of seafood, but much of it was in stews and so forth, so not particularly noticeable. The two things I did try that were definitely seafood-y were shrimp grilled with andouille sausage slices and a fun take on Oysters Rockefeller…since I didn’t want any spinach (cooked veggies make me nauseous…I got issues, man) my buddy Dan hooked me up with two bits of bacon, so I had a little bacon-oyster sammie. OMG. Both of these things were not just edible but melt-in-your-mouth delicious.

I’ve tried a couple of other things since then — lobster mac-n-cheese anyone? — and for the most part, have enjoyed them. I’m still a little nervous though, and I’d certainly never cooked fish. Until the other day, when I came across this recipe for Asian Marinated Salmon with Grilled Pinapple on Jolts & Jollies (via Food Buzz). Holy delicious. This one’s definitely a keeper. (See what I did there?)

The only change I made was I used bottled pineapple juice for the marinade and fresh pineapple planks for the grilled pineapple instead of canned rings, and I used an indoor stovetop grill instead of an outdoor grill because it was rainy as hell the day I made it.

T-Shirt Pants! And Also, Longer Pockets

October 27, 2011 § Leave a comment

Originally posted on A Frayed Knot Knits 12 September 2009

Today I made a total of 4 pairs of pants and a skirt for me, a skirt for Becky, and deepened the pockets on a couple of pairs of Kit’s shorts. (We will not discuss how long those shorts languished in my “to sew” pile before I got that done. Suffice it to say that I only vaguely remembered them when I found them during one of my studio clean-up days, and he didn’t remember them at all.) Here’s the stuff I made for me — I didn’t think to take pics of the skirt I made for Becky, and Kit’s wearing one pair of shorts and I’m not sure where the other one is, and besides, that’s so easy I probably wouldn’t even count it as a make on its own: just cut the bottom out of the existing pocket, cut a rectangle of muslin twice the length you want the new pocket, fold in half, sew up the sides, attach to bottom of existing pocket. Easy-peasy.

Okay, so the yoga pants-from-tshirt idea came from an article on Craft. However, I felt that the careful measurements and shaping were Not For Me (y’all know how I am), so I simplified. I simply cut the shape of the crotch seam where the armholes are, cut on the fold at either edge of the tee, then sewed the crotches, refolded the tee so the crotch seams are at the center point, and seamed up the inseam. I did add tops to these (except for the lighter blue pair, which were large enough that I did a drawstring waist) by sewing together sleeve pieces in a band and attaching them to the top. The tricky bit is to sew it right side to wrong side so that when you fold the band over, all the seaming is hidden. The coolest thing about these is that t-shirt material doesn’t ravel, so there’s no need to finish the edges. Sweet!

Now I’m off to pack for vacation. Just as a reminder, I won’t be posting much if at all while I’m away, but will continue to make and document every day, and will post a big digest of the week’s projects when I get back. Just so you know, it’s probably going to mostly be knitting, since that’s easy to pack and easy for me to work on without a lot of big machinery, like, say, a sewing machine. But I have some more big sewing projects, and also some cookie and treat making days, planned for when I get back. Oh, and my mom’s coming to visit later this month, so I’ll rope her into helping out, too!

Rumor has it…

October 27, 2011 § Leave a comment

…that I’ve been crazy busy knitting on a Sooper Sekrit project that you lovely folks will not get to see until next summer (I’ll give you deets when I can, promise). This means that there is not a lot of time for writing lovingly crafted posts for y’all, or doing Found it on the Internet Friday projects (though I may dig through my files and see if I can find something quick and easy and did I mention quick? Also there will be one this week because it’s already setup to go.).

What I *do* have time for is re-posting crafty stuff from my old blog (A Frayed Knot Knits)*, which I’ve been thinking about doing for awhile now anyhow. There was some pretty cool stuff over there — like the posts about the older recipes — and I don’t want to lose it down the internet black hole. So that will start happening in just a bit…I need to go through the posts, tidy them up, tag them(!! – I didn’t tag at all on the old blog). And then I should (need to be) done with this particular deadline-y thing by early next week, and we can go back to our regularly irregular schedule. But I’ll probably still keep reposting occasionally until I get everything moved over. Especially since, hopefully, there will be more and more crazy-deadline-y type stuff.

And just a little something to look forward to: when I have time after this deadline, I’m going to be posting my recipe for meat sauce, which makes a giant batch of rich, thick, delicious goodness. So look for that next week sometime.

Sugar/Spice/Everything Nice

October 24, 2011 § Leave a comment

When I noticed in the spring that Becky was outgrowing the last sweater I made her, we picked out yarn and a pattern for another one. A couple of weeks ago, we picked out buttons. And now, the munchkin has a new sweater:

Yes, she's adorable.

Hood up, still adorable

It’s a modified version of ChildHood from Knitty made with KnitPicks Shine Worsted in Crocus. The modifications consisted of no striping (obviously), lengthening the body and sleeves (Becky’s a beanpole) and working the buttonband differently (I didn’t do the thing with leaving the extra width on the bottom band; I just worked the fronts all the way across and then picked up from the bottom edge and worked around, skipping every 3rd stitch). Oh, and I did a crocheted button loop for the top button, which is larger than the others.

And Becky absolutely loves it, which is the only really important thing about it.

Next up, one for Zacky. Same pattern, different mods — there’re going to be stripes all over! And we’re going to roll dice (a d10 for the color and probably a d6 for the number of rows) to determine distribution.

Found It on the Internet Friday #9

October 21, 2011 § 1 Comment

Love, love, LOVE these skirts! The ease of a circle skirt without the bulk at the waistband/belly area (because really, who wants that?). So far I’ve made two, with two more cut out and ready to be sewn. This one is totally my favorite:

Clearly, this one make me feel fun and saucy.

I also have one that’s a little longer, made of the same solid red that’s the waistband on this one. The two to make are a purple raw silk and another print, this one with a black waistband. And I’m sure there will be more when those two are done…these are so easy to make and look great on. The one big change I made is that I didn’t bother with the buttonhole. Not because I was being innovative, but because I couldn’t find my buttonhole foot for either of my sewing machines. I’m not fond of sewing buttonholes by hand, so I tried the all-but-buttonholed skirt on and found that it looked great just twisted over (where the inside edge meets the top, bring the bottom sash end up over the top and just keep wrapping). Since that made the skirt even easier, I plan to keep doing them that way.

Taste&Create Two-fer

October 20, 2011 § 3 Comments

Preview of the noms

As I mentioned last week, I’ve been a bit under the weather…it’s a chronic problem we’re still trying to diagnose, yadda yadda yadda. But I was finally starting to feel better and damned if I didn’t get a nasty virus that laid me up for about a week. Now I finally seem to have beaten that down, so I’m going to blog about a whole buncha stuff and hopefully get a nice backlog of content ready to go.

First and foremost, though, I still owe my Taste&Create for September. I feel so bad about how late it is (almost a month!) — and also I had so much trouble picking just one recipe from The Bad Girl’s Kitchen — that I decided to make two of them: a pear crumb pie, and peanut butter cookies.

First up, the pear pie. This came out delicious…the crumb is outstanding, and I’ll probably substitute it for the crumb on my apple pies in the future, which is decent but not quite as nommy. Instead of the crust recipe included, I used my standard go-to butter pie crust, with the addition of some cinnamon and nutmeg. (This is one of my favorite things about making pie…customizing the pie crust so it accents the flavors in the pie.) I think I’ll try the included recipe next time, but I was getting a little fuzzy around the edges from meds, so decided to stick with what I know this time.

Mmmmmm...pie

The crust recipe I used (note: I made a double batch because I was also making a pecan pie. For a single crust, halve everything.):

  • 1 c. butter
  • 3 c. flour
  • 1/2 tsp salt
  • 7-8 Tbsp ice cold water/vodka/rum (this time I used rum, for the flavor)
  • Any additional desired spices/flavoring
When you’re making pie crust, the colder everything can be, the better. I generally just use refrigerated butter, but in deep summer I do throw  it in the freezer for about 15 minutes. Also, pre-measure your flour and toss in the freezer for 15 minutes as well.
Cube the butter (remember to keep your fingers off it…body heat from your fingers’ll warm it right up). Add to flour (plus additional flavoring if desired — this time I used about 1 tsp cinnamon and 1/4 tsp nutmeg) and combine, either in food processor or with a fork or pie crust tool (I used to do everything by hand, but the food processor is soooo much easier, not to mention faster. If you’re using one, though, be extra careful to work the flour as little as possible). Now begin adding the water or booze (the alcohol will cook out, don’t worry). Start with about 4-5 Tbsp, then leave the processor going (or combine fully) and continue to add 1 Tbsp at a time until you have the correct consistency. In the food processor, that will look like this:

Stop it as it just comes together. If you keep it going, you'll end up with a ball of dough rather than the rather crumby mass you see here, but it completely overworks the dough and will make it very tough)

Grab about half and wrap it in plastic wrap, gently forming a disc. Repeat with remaining dough. Refrigerate for about 1/2 an hour, then roll out on a floured surface or a Magic Dough Pastry Mat (I cannot tell you how much I love this thing). You can refrigerate for longer, but I personally find the dough very difficult to roll out if it gets fully chilled so I prefer to roll at the 30 minute mark, then fold in quarters and re-wrap/re-refrigerate if I’m not ready to make my pie yet.

—————————————————————

Next, the cookies. These are AMAZING, but sadly only made about 2 dozen (so next time, I double the batch 🙂 ). I forgot to fork the last batch (to make the traditional cross-hatch pattern on the top), but it turns out I actually liked those better, because the granulated sugar remained on  more of the surface. I did flatten them after removing from the oven, but I think they would have naturally flattened as they cooled anyhow. I think I might try these with non-nut butters one of these days for my nutter (allergic to nuts — thanks, CarolAnne!) friends.

COOOOOKIEEEEEEE!

Huge, huge apologies to Min, the coordinator of Taste&Create for my tardiness on this — it won’t happen again, I promise! This whole thing is just way too much fun.

Going Backwards

October 13, 2011 § Leave a comment

No, wait, that’s not what I meant. So back in the day (and even now lots of times) cardigan patterns are written such that you only have instructions for one front and are told to make the second one the same way, just reversing the shaping. But what the hell does that mean? I explain it all over on the Lion Brand blog.

Where Am I?

You are currently viewing the archives for October, 2011 at Tasteful Diversions.