The Accidental Knitter

I browse Ravelry.com for many of my knitting ideas (sometimes that’s just what they remain – ideas…my projects occasionally sit for a spell because I am not a fast knitter). Regardless, there are some great patterns on the site. Some patterns are free, others require a nominal charge and a PDF of the pattern appears in your “favorites” on the site…did I mention that the site is like a knitter’s social network, complete with chats, favorites, shops, commentary, etc…? Sometimes (just when you think you found the perfect pattern), the site merely refers the knitting explorer to a periodical in which the pattern was published……this can be annoying, especially if the magazine was published in the last decade! Well, such was the case recently…however, not easily discouraged….I clicked a new tab, moseyed myself over to amazom.com, typed in “knit simple fall 2008” and to my downright amazement, a copy appeared for sale! Since I have an amazon.com account, I quickly purchased the available copy (before it sold out because you just never know who, besides me, might be searching for the Fall 2008 edition of Knit Simple).

This particular edition is a treasure trove of patterns and information. In addition to the pattern of my original desire, a SIMPLE V-neck vest, there are sweaters, swing jackets, scarves, crafts, felt bags, hats, gloves, etc…. Of course, there is information on knitting basics and a marketplace for knitting supplies and yarn. This is a delightful (and useful) publication.
I get a little frustrated when a pattern isn’t readily available on Ravelry.com, but in this case, I was accidentally pleased because instead of just one pattern to simply print out on an 8 ½ x 11” sheet of plain, white paper, I received a book full of inspiration!

BTW…I have begun to knit the vest with a silky-bamboo blend yarn from Caron called “Spa” in a lovely pastel blue/green “Ocean Spray.” I know what you’re thinking.

Be nice.

Hot Artichoke Dip

We observed at an early age that youngest daughter had a beautiful voice. Once, as a mere two year old, she was singing happy birthday and her grandmother commented “that kid can carry a tune!” I can barely carry sheet music, let alone a tune so I am curious from what gene pool this talent originated! Regardless, to help nurture her beautiful soprano gift, she has a voice coach – now also a dear friend – who hosts a recital each year. The parents contribute the refreshments for this musical treat and I decided to make Hot Artichoke Dip.

I get emotional each time my daughter performs, very embarrassing for youngest daughter but quite natural for a mom who is routinely overwhelmed with pride! We travel to Italy – Milan and Venice – in three weeks with her high school acapella singing group…you know you will hear more about that later!

Hot Artichoke Dip
From: The Pioneer Woman Cooks
(I borrowed this wonderful book from Foodie and I must return it!)

Ingredients
Two (14 ounce) can artichoke hearts, drained
1 cup mayonnaise
1 block cream cheese
1 cup grated Parmesan cheese
2 green onions, chopped
Cayenne pepper, just a bit to give a little kick
Dash of salt
Pepper to taste

Directions
Preheat oven to 350°. Add one can of the artichokes, the cream cheese and the mayonnaise to the bowl of a food processor (or do in batches in a blender or hand chop).

Sprinkle in cayenne pepper to taste and add the green onions. Pulse the mixture so that it’s mixed but not liquefied. I added two cloves of garlic as well.

Mix in the Parmesan cheese, salt and pepper.

Roughly hand chop the remaining can of artichokes and gently stir into the mixture.

Pour the mixture into an oven-safe dish and bake for 15-20 minutes. Serve with crackers, tortilla chips or vegetables. Slather the leftover dip on sandwiches!

Mint Chocolate Chip Cookies

No Tuesday night dinners for the next two weeks so I used the time to make an amazing cookie recipe I found on the Betty Crocker website. I could not find crème de menthe baking chips (anyone?) so I doubled the semisweet chocolate chips and added a 1/4 teaspoon more mint extract.

Mint Chocolate Chip Cookies
INGREDIENTS
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon mint extract
8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in chocolate chips.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. I used my trusty, well-seasoned pizza stone. I like using stoneware because it bakes more evenly producing a more consistent result.

Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

These are amazing and so pretty! The house smelled heavenly while they were baking. I’ll include this on my More-or-Less Homemade page since they’re not totally made from scratch.

Spring, Spring, Spring

Oh, the barnyard is busy in a regular tizzy,
And the obvious reason is because of the season
Ma Nature's lyrical, with her yearly miracle
Spring, Spring, Spring.

All the hen-folk are hatchin'
While their men-folk are scrathin'
To ensure the survival of each brand new arrival.

Each nest is twitterin',
They're all baby-sitterin',
Spring, Spring, Spring.

From what musical are these lyrics?

Happy Spring dear readers!

Beet It!

I think beets are one of those foods you either love or hate….there’s no in between. Personally, I love them (even though my hands look like I participated in some sort of regrettable ritual after cutting them) and welcome creative ways to prepare them. Martha, my idol (we talked about this before), has an absolutely divine chocolate beet cake recipe on her website that I think I will try BUT, will defy the instructions and ice with a cream cheese frosting. There is also beet gnocchi, beet risotto with roasted beets, beet sorbet, or beet soup, otherwise known as borscht, which I have never made but have happily devoured many times. But, today, I explain how to make roasted beets. I found the basic recipe on allrecipes.com and tinkered a bit!

Beets – a stunning vegetable – are a good source of iron and magnesium, are low in calories and fat and high in fiber…in fact, the Romans used beets to treat constipation! Take that Correctol!

Roasted Beets
1 lb of beets (don’t discard those leaves…prepare them as you would spinach or chard)
Olive oil to coat
1 tablespoons orange peel
Salt to taste
Rosemary, Herbs De Provence, or Thyme (or any other herbs whose flavor you’d like to hint)


Peel the beets with a potato peeler and cut into chunks.

Line a medium roasting pan with a piece of foil large enough to fold over the beets. Drizzle the beets with the olive oil.

Sprinkle with the orange peel.

Top with herbs.

Seal the foil tightly and bake at 400° for about 1 hour.

Serve these little beauties on skewers alternating beets and orange slices atop grilled chicken, rice and the beet greens sautéed in olive oil and garlic. Or, simply toss in a field green salad with goat cheese crumbles and walnuts! And, of course, you can serve them as a gorgeous side dish. So easy and delicious. The tanginess of the orange blends so nicely with the sweetness of the beets and the earthiness of the herbs. Yum.