Saturday, March 14, 2009

And one more...

So after finishing Emily's blanket I decided to tackle a trickier pattern. My mother in law, Carole had made a poncho that she thought I would enjoy trying. I thought this would be a perfect birthday present for Ellie.

Now this pattern is not so easy. There were a lot of new abbreviations that I had not done before. But after a little tutorial with Carole, I was on my way. I had a few hiccups, actually had to pull out 6 rows and start over!

So here's a picture of the poncho in the pattern book

I was very happy to find the yarn at Big Lots for $1.50 skein!!! I love a bargain!

Check it out... What do you think?? It's looks pretty similar to the one in the picture...

I also made her a scarf with the "fun fur" so she can use it as a scarf or like boa for dress up. I got some ribbon yarn at Big Lots too - so that's on the list next!

I have been busy...

not posting blogs obviously since I haven't posted in a while! But I have been busy with some projects - mostly knitting. My goal was to make a knitted blanket for all my nieces and God children. So, for Emily's one year birthday present I finally got to making her's. The pattern is in this book....

The great thing about this pattern it's an easy one to start with. You only need to know how to cast on, knit, purl and bind off. I love the "seed stitch" (K1P1) border.

So here's Emily's blanket...

Hopefully she will love it!

Making a little jelly...

I love Orange marmalade! I love it mixed with some horsheradish mustard to make a yummy dip for coconut shrimp (think Outback.) Or on a yummy PB&J, orange marmalade is great combo! Joe had a friend bring him a large shipment of oranges from Florida, so he decided to make some homemade marmelade for me.

Orange Marmalade

Yields about 7 half-pints

2 cups thinly dliced orange peel

1 cup thinly sliced and seeded lemon

1 quart chopped orange pulp

1 1/2 quarts water

Combine all ingredients , except sugar in a large saucepot; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar dissolves. Bring to a boil over high heat, stirring constantly. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if neccessary. Ladle hot marmalade into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Cover and let stand 12 - 18 hours

Stir frequently to prevent sticking

Sterilize jars and bring to temp

Recipe courtesy of Ball Blue Book of perserving