About The Country Wife Blog

Wednesday, May 24, 2017

Knitting Today: Baby Jane Booties and Hat

A friend is having a baby girl very shortly.  I started a top/sweater for her but found the yarn not to my liking when I was well on the way.  So I pulled it out to re-purpose.

This is what I actually made:  Baby Janes and an easy newborn baby hat with some lovely soft variegated yarn.

The hat pattern is here  which I found at Ravelry:

Small Preemie to Full Term Hat/Michelle's baby hat
(with fold up cuff)

Materials: Baby sport weight yarn
Size 5 double pointed needles (You could do this on regular needles also but then the even rows will be purled.)
Sizes: S, M, L, FT (9", 10 ¼", 11 ½", 13")
Gauge: 5 ½ st = 1"
Cast on 50, 56, 64, 70 stitches. Rib 2, (2 ½, 2 ½, 3) inches.
Continue in stockinette stitch for 1 ½, (2, 2 ½, 3) inches.
Begin decreases.
Row 1: Knit 2 tog, K 3, (5, 6, 5). Continue across.
Row 2: Knit.
Row 3: Knit 2 tog, K 2, (4, 5, 4). Continue across.
Row 4: Knit.
Continue to decrease in same manner until K2 tog around row- continue to K2 around until 5 or 6 st left. Cut yarn with tail. Run through stitches left. Tie off and weave in ends.


The Baby Janes are here,  a Red Heart yarn pattern.

For decently formatted pattern, please go to the website above.

Baby Jane Booties
Designed by Linda Cyr.
Baby size 6 – 12 months. Finished length: 31⁄2”.
Red Heart® With LoveTM: 1 skein 1805 Bluebell. 
Knitting Needles” 4mm [US 6]
Double Pointed Knitting Needles: 4mm [US 6]. 
Yarn needle, 23/8” diameter buttons.
GAUGE: 20 sts = 4”; 38 rows = 4” in Garter st. CHECK YOUR GAUGE. Use any size needle to obtain the gauge.
Special Abbreviations

Ssk = Slip next 2 sts knitwise, one at a time to right needle; insert point of left needle into the fronts of these 2 sts and knit them together from this position.
M1 (make one stitch) = Lift running thread before next stitch onto left needle and knit into the back loop.

With knitting needles, cast on 28 sts.

Rows 1, 3, 5 (wrong side): Knit.

Row 2: [K1, m1, k12, m1, k1] 2 times–32 sts.

Row 4: * K2, m1, k12, m1, k2 * m1, repeat from * to * once more–37 sts.

Row 6: K3, m1, k12, m1, k2, m1, k3, m1, k2, m1, k12, m1, k3–43 sts.

Rows 7 - 14: Knit.

Row 15: K13, [ssk] 4 times, k1, [k2tog] 4 times, k13.

Row 16: Knit.
Row 17: K8, bind off 19, k8.
Slip each set of 8 sts onto a double pointed needles. Cut yarn. Rotate the needles so that the heel edges of the bootie meet. With right side facing, attach yarn to foot edge and work across the sts as follows:
Row 1: K7, k2tog (1 st from each needle to join heel), k7, cast on 13 sts for strap– 28 sts.

Row 2: Knit.
Row 3: K25, yo, ssk, k1.
Row 4: Knit. Bind off.
Cast on and work same as for Right Bootie to Strap.
Rotate the needles so that the back edges of the bootie meet. With wrong side facing, attach yarn and complete same as for Right Bootie.
Sew bottom and heel seams. Weave in yarn ends. Sew button opposite buttonhole on strap.

Tuesday, May 23, 2017

Michaels Free Class: Sunflower with Colored Pencils on Wood

Last week we had a free Michaels class using wood and colored pencils.  R and K arrived at the class at just the right time.  It was wonderful to have people come to the class.  Particularly it was nice that R and K came to class.  They are lovely people.  Our evening together was just great.

Here is R's sunflower:

She chose this wooden frame that appears to be made of balsa.  It was a fine surface for the pencil work.  If you could see the picture close up, you would be really really impressed.  She is a wonderful artist.

K drew and colored a "hobbit door".  It, too, was wonderful. So intricate and perfectly drawn so you felt you could just lift the latch and go on in to meet whatever hobbit was at home.  I am so sorry I did not take a picture of it to share.

This was the wooden plaque with pencil coloring on it.
R suggested laying down more color to improve it.

I think she was right about the extra color.  In fact, when reading over the instructions for the class again,  they did mention layering many layers of color.

Monday, May 22, 2017

Munchie Monday: Breakfast Burger, Surprisingly Good!

We have been cleaning out a lot of things from our home to make the house more live-able for two families for the next few months.  This morning Dear One cleared off the table that has been used as the "desk" for bills and other claptrap.  He kept bringing piles to me to look at/dispose of.  Nice.  Anyway, one was a recipe.  Which I made for breakfast.  Never mind that breakfast was at 11:30 AM.

The sheet of paper called the recipe  Bakin and Egg Breakfast Burger.  The person who posted this recipe somewhere online where I found it, had not remembered the URL.  No problem. I didn't include her URL either!  So I just went online to see if that recipe was available, and it was!

The recipe was at EverydayDish.tv.  I was thrilled to find it so I could attribute it to the creator of this burger.

Bakin and Egg Breakfast Burger  (the way I made it...)

1 16-ounce block extra firm tofu
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
1 Tablespoon prepared mustard
1 teaspoon poultry seasoning
1/4 teaspoon turmeric
1/4 teaspoon coarse kosher salt
1/4 cup fake bacon bits
1/2 cup flour
A little oil for the skillet

Remove the tofu from the container and drain the water.  Double-wrap the tofu block in a kitchen towel and place a weight on top of it to help extra water drain out.  I used a cast iron skillet but a plate with a heavy can of food would have worked.  Stay near by in case the weight falls off the tofu package! 

After the tofu has pressed for 10 or 15 minutes (or when you finish the other things you are doing,  remove the kitchen towel wrapping and place in a large bowl.  With your very clean hands (and fingernails!)  crumble up the tofu.  Add all the seasonings except the flour.  Stir with a wooden spoon to mix.  When they are well-combined,  add the flour and mix with your hands.  The mixture should cloy together into a ball. If it does not, add more flour a tablespoon at a time.

Form into 6 patties then sauté 3-5 minutes in a hot skillet with 1-2 Tablespoons of heated oil. 

Serve on toast with catsup.  Or anything else you like.  Next time I will serve on a large Romaine lettuce leaf. 

When asked how the burgers went down,  Dear One said, "Hmmm.  They did not fall apart."  High praise indeed!

These were surprisingly good.  Maybe a bit more spice.

Friday, May 19, 2017

Food Friday: Spiralized Oven Potato Fries!

Recently I loaned our Westmark Spiralizer to Debbie.  She used it for zucchini noodles with spaghetti sauce PLUS she spiralized potatoes, added a little olive oil, salt, pepper, and garlic powder,  baked them in the oven and pronounced them delicious.  So I did the same thing.

Taking one large and one medium potato, I spiralized them onto a cookie pan then added almost 1 Tablespoon olive oil, a sprinkle of salt, pepper, and granulated garlic.  Baked them at 450 degrees F. for 10 minutes.  Removed from oven and flipped the "poodles" over then baked another 10 minutes.

Dear One loved them.  He did say they could have been more crisp so I baked them an extra 10 minutes.  They were lovely.

Tuesday, May 16, 2017

Knitting: Primitive Lizard for Grandchild

The other day we were all sitting on the front porch enjoying the lovely spring sunshine.  Young B brought me a skein of very fat colorful yarn and said,  “Grammie, can you make me a lizard?”  Then he began describing how the lizard should look.  It sounded a bit complicated to me but I thought I could possibly make a simple lizard.

So, I set to work.  I believe I cast on about 10 stitches using US size 7 needles with this super bulky yarn.  After knitting about five inches for the body I did some increases to make a head, then made decreases almost immediately.

The interesting thing about the lizard is that B then wanted to actually do the knitting himself.  He did get a few stitches on the needle, which was impressive since he is just five years old.  Then the rest of the children had something going on out on the lawn and B asked me to take over…which is when I did the five inch rectangle with increases and decreases.

The next day he asked me again about his lizard.  Another day passed without the lizard showing up after yet another query.  Sometimes this Grammie gets into too many things and has to stop one job to go to another.

Yesterday I picked up the flat lizard, made some I-cord legs then used the “magic knot” to add more yarn onto the yarn tail to make the lizard tale.  After binding that off I stitched down the belly and set the lizard up near the trail mix bowl.  Often when B returns from school he goes directly to the trail mix bowl to dip in for a moment.  I knew he would see the lizard there.

Grandpa and I were upstairs working on another sorting project when B came upstairs to show us what he had brought home from school:  a pot with several tiny green plants growing in it and a lovely water-colored Mother’s Day card.  Grandpa asked what he had in his other hand.

He brought out the lizard from behind his back with a big smile on his face and said, “Thank you for my lizard, Grammie!”  That made me happy.  Then he pointed to the protrusion near one end and asked, “Is that his chin, Grammie?”  Yep.  Chin.  The orange eyes were not so easily seen.

Monday, May 15, 2017

Munchie Monday: Spring Treat--Strawberry Rhubarb Crisp

One of the earliest garden sights is the rhubarb pushing up through the mulch.  This year grandchildren asked what those leaves were.  When I told them their immediate reaction was "strawberry rhubarb pie is so delicious"!  Okay.  Well, Grammie's pie crust is not that great but you cannot go wrong with rhubarb crisp.

Yesterday I found some good-looking strawberries on sale (1 pound for $1.49), so I bought a box.  Today I put off a much-wanted trip for a while to go out and pick seven stems of rhubarb then made the crisp which is now cooking for the family to eat tonight while I am at another class...fiber work-making a small woven wall-hanging.

Strawberry Rhubarb Crisp

Preheat the oven to 375 degrees F.

Peel then wash 7 stems of rhubarb.  Cut down through the stems from end to end once.  Slice in 1/4 to 1/2 inch slices to measure 4 cups sliced rhubarb.

Wash 1 pound ripe strawberries.  Remove hulls then quarter the berries and measure 3 cups strawberry slices.  Place in a large bowl.

Add 1 cup granulated sugar and 1/4 cup whole wheat flour to the bowl of fruit and toss well.  Place in a 9 by 13 glass baking dish.

In the same large bowl where you had the fruit (no need to wash between processes) place 1 cup whole wheat flour,  1 1/2 cups rolled oats, 1 cup brown sugar,  1 teaspoons cinnamon, and 1/2 cup softened butter.  (Always use butter, NEVER use margarine.  Just don't use butter very often.  A treat occasionally is just fine for your health.  Otherwise, bad news bears for the body. )  Mix well with your fingers then spread evenly on top of the fruit.

Bake for 45 minutes at 375 degrees F.

Serve with whipped cream on top if you like.

Friday, May 12, 2017

Food Friday: More Kale Salad

Earlier I think I shared a kale salad recipe.  Probably more than once, but here is another iteration.  I really do love kale salad. I also feel so virtuous when I eat it.  AND the scales thank me.

One bunch lacinato/tuscan/dinosaur kale
One large head fresh broccoli
One bunch celery
One/half large sweet onion, sliced thin
Pitted Greek olives, cut in half
Tajin Classico

Wash the kale.  Dry it.  Strip the leaves off the stems.  Chop them into bite-sized pieces and put into a LARGE bowl

Wash the broccoli.  Shake off the water.  Cut the florets off the stem and chop into your favorite bite-sized pieces and toss onto the kale in the bowl.

Remove the ribs from the celery bunch.  Wash well then cut off any stem pieces that offend you.  Slice fine and add to the bowl.

Remove the outer paper from the sweet onion.    Cut the onion in have from pole to pole, then lay it flat side down on your cutting surface and thinly slice.  Cut the slices in half or thirds and toss on top of your other vegetables.

Toss the vegetables until they are well interspersed with one another.  Take out a large handful and place in an individual serving bowl.  The remaining salad should be tightly covered and put into the refrigerator for the next meal.  I eat this 2-3 times a day.

On the top of the individual serving of salad toss in a few cut Greek olives, a couple of Tablespoons of your favorite hummus and a sprinkle of Tajin Classico.  Stir well and enjoy.

Sometimes I add a little steamed flaked fish.  Sometimes some chopped tomato or carrots or cabbage.