Saturday, March 19, 2011

Knitted Monster knitting

I present to you, the kotamonster:

   The pattern is the-thrifty-critter by Nikol Lohr.  Very cute.  For the knitting needles I used bamboo skewers that I cut in half and put these little jewel-like things that you can stick on something.  For the yarn ball I used a small styrofoam ball and wound some yarn around it.

Thursday, March 17, 2011

St Patrick & the knitted monster

Happy St. Patrick's Day!  Some people celebrate their Irish heritage by hoisting a glass of Guinness (yum).  Me? I eat.  And knit.

My monster is nearly complete.  All knitted up and just awaiting some eyes. I'm making a stop at Joanne Fabrics this evening after my violin lesson so I can finish him up.  Meanwhile, I'm working on my Cassidy cardigan.  I had the left front nearly finished when I realized a row of cables were crossed on the wrong row. rrrrrip!  I really can't say enough good things about this pattern (ravelry link).

The eating part.  Homemade Irish Soda Bread, Corned Beef, cabbage & champ.

The corned beef recipe I used is called Kilkenny Corned Beef.  My mother has made it for years, and it's my absolute favorite.

Kilkenny Corned Beef with horseradish sauce
about 3 hours

1 piece corned beef
Boiling Water
1 tablespoon mixed pickling spices (usually packaged in with the corned beef)
1/2 cup firmly packed light brown sugar
1/3 cup prepared mustard

Preheat oven to 325.  Wash corned beef brisket & place in roasting pan.  Cover with boiling water & add pickling spices.  Cover pan with aluminum foil..  Bake @ 325 for about 2 hours.  When tender, allow to cool in cooking liquid.(This can be done the day before).  About an hour before serving, drain corned beef  from liquid, put in roasting pan & cook @ 325 for 30 min.  Prepare glaze by combining the brown sugar & mustard.  Spread over corned beef & cook for an additional 30 minutes.

Horseradish Sauce 
Prep time about 5 min
Total Time:  2 hours

8 oz container of sour cream
2 tablespoons prepared mustard
2 tablespoons horseradish.

Combine all ingredients. Refrigerate for a couple of hours to let flavors blend.

And since you know I don't cook without music, here's a list of some of today's favorites:

Carrickfergus - Lisa Kelly
Fiddlers Green - Noel Mcloughlin
Green & Red of Mayo - Saw Doctors
The Wind that Shakes the Barley - Loreena McKennitt
The Blacksmith - Liz Knowles

So, since dinner is ready, let me just end
this post with an Irish toast:

May those who love us, love us.
And those who don't love us,
May God turn their hearts;
And if He doesn't turn their hearts,
May He turn their ankles, 

So we will know them by their limping.

Sunday, March 06, 2011

Monsters in the House

I'm working on a knitted monster for an on-line friend that's going through a rough patch right now. I'm not the only one. There's several of us from, from all over. I raided my stash of left overs and was hoping to find some green or blue worsted weight. No such luck. So I'm using some Cascade 220 in an orange-red that I had left over from my Origami Cardi. I usually use dpn's when I knit in the round, but for some reason I kept twisting the yarn. So I tried magic lop for the first time. I'm not totally converted, but wow.

Since I've just joined the ranks of the unemployed, I thought this may be a good time to explore some cooking from other regions and countries. Maybe a new place once a week or so. Kind of like Julie & Julia, with knitting. And without the movie deal at the end.

Since tomorrow is Fat Tuesday, I decided to try my hand at making Gumbo. 'Cuz really, nobody does Fat Tuesday better than New Orleans! So I put on some music to get me in the mood and got to cooking. The aroma is wonderful. I used this recipes from I did cook my roux longer than the recipe suggests, used about 1/2 of the salt and no file powder.

ETA: I'm not sure why Blogger wants my picture on top when I want it under the paragraph that it relates to. I'm tired of arguing with it so I'll leave it there .