Thursday, November 29, 2007
Last night it was just myself and the two Dawns, but we had a great time as always. Dawn K prepared an amazing spread that we feasted on all night long! So good! (Will you please post the recipes, Dawn?) Your house looks so festive and Christmasy! I love all of the beautiful decorations that you've made, you craftsy girl! Dawnelle as a brand-new homeowner, braved the night and her tiredness to knit, chat and eat! Dawn K, you have quite the stash of mittens (it made me realize even more what a slow knitter I am!). You are a knitting machine! Dawnelle, the socks you are working on are gorgeous! It makes me a little jealous that you are on your second one, o sock guru! Dawn, thanks for winding all of my yarn. I hope I can finish all of my projects by Christmas!
We missed you, Pam, Ingrid, Cathy and Judi! Judi, we hope you are feeling better soon! Ingrid, we hope your daughter is feeling well, and we are anxious for news! Cathy, slow down and save a little time to knit! It's good for you! ;-)
I will miss you all next week, but I hope you all have a wonderful time with Dawnelle's mom and the latkes! I'm so sad to be missing it, so eat an extra one for me! I'll see you all when I get back! Happy Knitting! :-) Kathleen
Thursday, November 22, 2007
Wednesday, November 21, 2007
Pan-fried Onion Dip (from The Barefoot Contessa Cookbook)
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
* I use only 2T butter and 2T olive oil to saute the onions. This time, instead of using 1/2 cup sour cream and 1/2 mayo, I used 1/3 cup Greek yogurt, 1/3 cup light sour cream and 1/3 cup light mayo to try to make it a little lighter.
Chicken Sausage in Puff Pastry (adapted slightly from Lamb Sausage in Puff Pastry from The Barefoot Contessa Cookbook)
4 sun-dried tomato chicken sausages (I used Trader Joe's)
1 sheet commercial puff pastry, thawed
2 tablespoons Dijon mustard
1 egg, beaten with 1 tablespoon water or milk, for egg wash
Preheat the oven to 400 degrees F.
In a saute pan, heat 1 Tbsp of olive oil over medium heat. Add sausage and cook until the sausage is browned on all sides. Cool to room temperature.
Unfold the puff pastry on a lightly floured board, and brush the top side with mustard. Cut the puff pastry in half lengthwise and crosswise to make four equal pieces. Place one sausage at the edge of each piece and roll it up tightly, overlapping the end by 1/2-inch and sealing the pastry by brushing the edge with water. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 5 or 6 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve hot with mustard. (I like to use a combination of equal parts Dijon mustard and mango chutney or Dijon mustard and apricot preserves.)Dawn K was kind enough to post the Peanut Butter Cookie recipe in the sidebar, so you can check it out over there.
I hope everyone has a delicious Thanksgiving! Happy Knitting in between friends and family. (I love a long car ride for that reason only!)
See you next Wednesday, Loopy Ladies!
Tuesday, November 20, 2007
Wednesday, November 14, 2007
What a lovely evening! Sorry I missed the first hour, but thanks for not having fun while I wasn't there. You guys are always so thoughtful that way!!!
Pam, first let me say on behalf of all of us HAPPY BIRTHDAY! I hope you have a great day tomorrow! Your felted mitten came out great! I really like the cuff you made to add. That is really cool. You got some nice yarn from Heather's shop. I'll let you know what I'd like from KnitPicks. Hopefully you'll get enough of an order for free shipping!
Dawn, you are a mitten making machine!!! I'm looking forward to seeing the ones you are making now felted! Thank you for the snacks. It's always nice leaving with a full tummy! :) The birthday cake was soooooooo good! I'm having the piece you sent home with me with my lunch tomorrow, maybe with that cup of coffee!
Ingrid, I'm so glad your finding that pattern easy to work with. It takes a while to wrap your mind around getting it started but it is just so easy once you know what you are doing LOL!
Kathleen, I like the yarn you bought. I think it is so kind of you to make those mittens for that little boy! Livia's mittens look really nice. I'm interested in seeing the cuff on them when they are done!
Judi, the blanket you are making is sure full of love, with the amount of time and attention you are putting into it. I'm sure it will be greatly appreciated!
I'm looking forward to next Tuesday. Maybe we can set aside a little time to talk about secret Santa!
Monday, November 12, 2007
I took last night off from knitting, but now it's back to mittens! Seems like there's a mitten trend in this loopy group, which is awesome because I think they are so much fun to knit! I love seeing all of the photos of the finished projects too! See you all Wednesday! K
IRL, the mitten on the right doesn't really have a wonky looking thumb - it's just a shadow & the way the mitten is bent...
I also finished one fleece lined mitten and am 1/2 done with the second one (thanks to DawnK!
See you guys Wednesday, ingrid
Sunday, November 11, 2007
Here's a picture of the mitten turned inside out so you can see what the fleece looks like inside. On Friday I went to Heather's Shop and bought some more roving and yarn to make some more for Christmas gifts. I've already started another pair and am about 1/3 done with the first mitten.
Friday, November 9, 2007
Thursday, November 8, 2007
After you have basted the meat place it in a baking dish (0r pam) and season with your favorite seasonings. I use salt, pepper and sometimes onion. Sprinkle the top with flour. Add some water to the bottom of the baking dish. I use between 1-2 cups of water. Place in the 500º oven for 20 minutes. After the 20 minutes baste the meat with juices and reduce heat to 350º. Cook for 20 minutes per pound. The meat will come out medium well. I reduce the cooking time to 18 minutes per pound. Baste the meat every 20 minutes while it is cooking.
Wednesday, November 7, 2007
Here are the before and after photos!
Now I have mitten fever! I'm so bummed that I won't see you ladies tonight, but I hope you have a wonderful time! Don't have too much fun without me! ;-) K
Sunday, November 4, 2007
Thursday, November 1, 2007