Wednesday, September 26, 2007
It was a mellow kind of night today. We all need that every now and then. It was nice to have such an international treat for snacks. Ingrid it was all so good. My favorite was the peanuts and coconut mixture. I never would have thought to serve that over rice. YUM YUM!~ Sorry about confusing my two white meats LOL! My mind is elsewhere tonight. Your bag is coming along nicely! I'm sure it will be another one to cross off your list soon. :)
Judi your sock is almost there. Don't give up hope! We'll get you to the end and the second one will be a breeze!!!
Kathleen, you old pro you!!! I am impressed at the precise match up between your two socks.
Oh, and as an aside I can't wait to use FB in a conversation! :) :) Thanks for your witty write up as well!!
Dawnelle that scarf will be done before you know it! I know your sister will just love it! I am looking forward to seeing the shawl you are making your mom. It will be so pretty!
See you all next week.
Monday, September 24, 2007
For those who weren't aware, last weekend was the "pullng the boat from the water" weekend...and it eneded up being quite the adventure! We spend the night on the boat at Billingsgate in Wellfleet waiting for a tow off of this sandbar! One might think that this would be a perfect time to knit, but not until we were towed off and on our way to Dennis could I really start to knit the hat I intended to finish weeks ago...It WILL be done by Wednesday! I do have to tell you that this is not our boat, but this photo is a great representation of our situation! Although, when inside the cabin the angle feels a whole lot smaller! We didn't have a camera, but we did have the two 4 legged friends...they seemed to have a blast, although it felt like they were sizing up who to eat first!! I wish I could have documented the whole ordeal on film!!
Saturday, September 22, 2007
On Friday, Dawnelle, Ingrid and I met up at the Kristal Sunnyside Wool Shop in Brewster. The three of us walked into the tiny shop and our mouths dropped open when we saw all of the beautiful colors of yarn on display. The owner of the shop is very friendly and helpful, and it will be easy to make a trip back in the near future. We were happy to take a satellite trip on behalf of the group and hope that we can all go back for another Loopy Ewe field trip very soon! In the meantime, we have fun news for the weekend of the sleepover, which we'll reveal at our gathering on Wednesday! Sometimes I just love surprises! :-P Kathleen
I mentioned the other night that I found one particular website very helpful while I was in the throes of knitting my sock, especially in the dark hours of the night. Here is a link to the website, so you can check it out if you need to. It was extremely helpful when I was doing the kitchener stitch at the midnight hour.
The Sock Knitter's Companion
Friday, September 21, 2007
· 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
· 1 (14 ounce) can artichoke hearts, drained and chopped
· 3 cloves garlic, minced
· 1/2 cup mayonnaise
· 2 (8 ounce) packages cream cheese, softened
· 2 tablespoons lemon juice
· 1 cup grated Parmesan cheese
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
3. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Thursday, September 20, 2007
The Mexican layer dip starts with (on the bottom)
1 Can Refried Beans
2 lb of sauteed ground beef
3-4 mashed avocado (or purchased guacamole)
8oz sour cream
8oz monteray jack cheese
8 oz cheddar cheese
3-5 chopped tomatoes
6 chopped green onions
Every item here is up to your discretion on how much or even if you would like to include it! AND...the order is always fun to change!
Oh, ladies it was another fun night. My head hurts from laughing so much :).
Dawnelle thank you for your snacks tonight. The Mexican dip was just scrumptious! I love the socks you made! The colors are beautiful. I also really like the wrap you are going to be making. I'll bet it will be just elegant!
Ingrid, thanks again for being such a sweet hostess! I noticed you counting tonight and tried not to interrupt :)
Kathleen your sock, well what can I say....if a picture says a thousand words then seeing it in person is a million words. Are there that many for spectacular!!
Cathy, your I-cord is coming along nicely. That bag of yours will be done before you know it!
To those who couldn't make it, we missed you!
I'm looking forward to next week and Ingrid it's looks like it's really your night for snacks.
Dawn K (Dawnelle that was for you :) )
Tuesday, September 18, 2007
Monday, September 17, 2007
Well, late last night I finished my very first sock. Note that it's a singular sock, and that I'm only halfway up the mountain with the pair, but I thought I'd post my accomplishment anyway. I think it's so cool that I actually knit this thing, and I have a newfound respect for all those who knit socks and all of those sock gurus (you know who you are, Dawnelle and Dawn). Despite the number of times this sock has needed resuscitation, I'm happy that it looks like . . . a sock. To be honest, I'm already plotting my next pair (for L), but I can't get ahead of myself and let those addi turbos get a speck of dust on them, or this sock may end up being lonely for quite awhile.
Here's proof that Apple and the sock can coexist nicely without any attempts at thievery or tug-of-war on her part.
Hope you all had a nice weekend!
Wednesday, September 12, 2007
Judi thank you for hosting. It was a lot of fun. The food was wonderful! We learn new things about each other every week. In spite of that we still keep coming back LOL!! I love the colors in the dishcloth you made.
Kathleen your sock looks wonderful. You looked so relaxed knitting tonight. Who'd of thought you were ever having trouble with it? Kathleen I added the link to the Yarn Harlot. Ladies you need to check out her blog!
Dawnelle, I think you are the winner in the sock department! I like your new pair of socks. The color is great and the ribbing looks terrific the way that you did it.
Ingrid, 16, 17, 18....wait a minute.....ok.....the clogs are a pretty color. What a nice gift they will be. I promise not to talk while you are counting anymore :) Oh, and yes my knuckles are still white from the drive to Judi's. I swear it's Murphy's Law when I drive you! Are you still my friend? :) :) :) :)
Cathy your booga bag looks amazing. Look how far you've come since that dishcloth you made LOL!
Susan we are so sorry about the mix up! Next week it's Thursday at Ingrid's.
Pam we missed you too. I hope to see you next Thursday as well.
Monday, September 10, 2007
Can't wait to see you all Wed. night, at my house. Can you guys e-mail me what kind of pizza you like? See you then. Judi
See you Wednesday!
Saturday, September 8, 2007
Friday, September 7, 2007
Chicken Spanikopita Meatballs (adapted from recipe for Spanikopita Burgers from Everyday with Rachael Ray Nov/Dec 2005)
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
- 1/2 small red onion, chopped
- 1 tablespoon unsalted butter
- 2 medium garlic cloves, chopped
- 1 10-ounce box frozen spinach, thawed
- 1 teaspoon dried oregano, lightly crushed in the palm
- 1 pound ground chicken breast
- 1/4 pound crumbled feta cheese
- 1 teaspoon grill seasoning, such as Montreal Steak Seasoning by McCormick
Preheat oven to 400 degrees.
Heat a nonstick skillet over medium-low heat. Add the olive oil and the butter. When the butter melts, add the chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.
Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano (one-third palmful) and 1 teaspoon of the grill seasoning. Add the feta and a healthy drizzle of olive oil. Stir together, then add the chicken and mix well.
Form small meatballs about 1 ½ inches across and put on a nonstick cookie sheet. (You should have about 18 meatballs.) Bake the meatballs for 10-12 minutes or until firm to the touch and golden. Serve with cucumber yogurt sauce or ranch dressing.
Cucumber Yogurt Sauce
- 1 cup Greek yogurt or plain yogurt
- 1 Tablespoon lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- 1/3 English cucumber, peeled, seeded and grated
- ½ teaspoon black pepper
- ¼ teaspoon cumin
Sun-dried Tomato Dip (from The Barefoot Contessa Cookbook)
- ¼ cup of sun-dried tomatoes in oil, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 10 dashes, hot pepper sauce
- 1 teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 2 scallions, thinly sliced (white and green parts)
Flourless Chocolate Cake (from Everyday Food magazine Jan/Feb 2004)
- 6 tablespoons unsalted butter, plus more for pan
- 1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
- 6 large egg yolks
- 6 large egg whites
- 1/2 cup granulated sugar
- Confectioners' sugar, for dusting
In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.
Have a good weekend, ladies!
Thursday, September 6, 2007
As usual, Wed. was a hoot. Thanks, everyone, for a weekly feast of friends! Judi
Tuesday, September 4, 2007
Monday, September 3, 2007