Mon, 2 April 2007 This episode was recorded pretty much in one pass, so I'm sure there
are things that could be a bit more polished, but....I'm posting it
anyway! Hope that you all enjoy. I'll be taking a 6-8 week "maternity
leave", and will be back in June (or maybe a little sooner). For now,
you can follow all of my adventures at my blog. Be sure to subscribe to the blog feed so that you'll be the first to know about the new baby! Online store name-dropping: The Loopy Ewe Spunky Eclectic Paradise Fibers Patterns mentioned today: Argosy (pattern here) Fat Bottom Bag from The Happy Hooker Fiber Trends Baby Basics Hat and Booties Easy Toddler Socks (PDF download) Finger Knitting Tutorial Blog Spotlight: Charles Lifestyle and Knitting Knit-Alongs: Knitty Bloggy Baby Bumpers (hosted by Alison of The Blue Blog) Spunky Club Blog And then two that I completely forgot to mention: Favorite Socks Knitalong Lace Style Knitalong The Stephanie Pearl McPhee "Harlot In The Park" event on these podcasts: It's A Purl Man (Episode 32) Let's Knit2gether (episode to come) Today's listener feedback question: Recipes with alchohol! (Same from last episode, because I don't have any responses yet!!) Stick a pin in the Frappr map, and upload a picture! Book Reviews: Lace Style by Pam Allen and Ann Budd Favorite Socks edited by Ann Budd and Anne Merrow I'll miss you all! See you at the blog! http://flashbangfibers.blogspot.com Direct download: Episode_11_-_The_One_With_The_Finger_Knitting.m4a Category: podcasts -- posted at: 6:52 AM Comments[6] |
What you described as "American Goulash", I have always known (here in New England) as American Chop Suey.
posted by: omly on Mon, 4/2 03:23 PM EDT
Thanks for another great podcast, Faith! I will miss you while you're on break, and I wish you luck with the delivery of your baby girl. (I'm rooting for a girl, anyway.) Perhaps your next German adventure will involve the hospital?
I don't have any alcohol recipes, because I always leave the alcohol out of things. For some reason I just don't like it, even red wine in pasta sauce or white wine in risotto. Blasphemy, I know, but what can you do?
I had quite an adventure with your caramel ice cream. It is *delicious*, but it refused to freeze for two days straight, even though I started it out in the frozen automatic ice-cream maker. I eventually added more cream and that helped.
I don't have any alcohol recipes, because I always leave the alcohol out of things. For some reason I just don't like it, even red wine in pasta sauce or white wine in risotto. Blasphemy, I know, but what can you do?
I had quite an adventure with your caramel ice cream. It is *delicious*, but it refused to freeze for two days straight, even though I started it out in the frozen automatic ice-cream maker. I eventually added more cream and that helped.
posted by: Ruth on Wed, 4/4 10:50 AM EDT
Hi Faith,
ummm....I'm not at home right now and I can't see the frappr map on this computer...but I'm sure that the person with the picture of the lovely bright yarn colour wheel on your frappr is me. I thought that I put my name and the location in already. If not, I'll fix that when I'm home.
Hope everything's alright with you. Have a great break from podcasting and take care!
ummm....I'm not at home right now and I can't see the frappr map on this computer...but I'm sure that the person with the picture of the lovely bright yarn colour wheel on your frappr is me. I thought that I put my name and the location in already. If not, I'll fix that when I'm home.
Hope everything's alright with you. Have a great break from podcasting and take care!
posted by: Elemmaciltur on Thu, 4/5 03:10 AM EDT
So here's my alcohol recipe. I'm doing this by memory since I never wrote it down, so if it tastes funny, add whatever you think it needs.
This is kind of a funky sauce that is terrific over curly pasta with some grilled chicken, and it's super easy.
you will need:
2 granny smith apples, cored peeled and cubed
3 vine tomatoes chopped
2 small white onions (a little smaller than a fist) sliced thin and stringy
1 T dried basil, and 1 handful of fresh, chopped
olive oil
salt
pepper
red wine of choice (medium-dry, but full bodied)
put the onions and apples in a pot with olive oil and about 1 tsp salt, let brown, reduce heat and add tomatoes, dried basil and a healthy dose of pepper ( l like mine peppery) let it simmer until the tomatoes and apples are nice and soft (add a little water if need be). Then add enough wine to change the color from the tomatoey red orange to a more winish red, salt to taste, and the fresh basil. Allow to cook until flavors have combined (15 min or so), and serve over pasta and chicken.
As I said, that's from memory and it's been quite a while since I've made it, so if it tastes wonky, just add whatever you think it needs. This recipe was also a last minute-what's around deal.
This is kind of a funky sauce that is terrific over curly pasta with some grilled chicken, and it's super easy.
you will need:
2 granny smith apples, cored peeled and cubed
3 vine tomatoes chopped
2 small white onions (a little smaller than a fist) sliced thin and stringy
1 T dried basil, and 1 handful of fresh, chopped
olive oil
salt
pepper
red wine of choice (medium-dry, but full bodied)
put the onions and apples in a pot with olive oil and about 1 tsp salt, let brown, reduce heat and add tomatoes, dried basil and a healthy dose of pepper ( l like mine peppery) let it simmer until the tomatoes and apples are nice and soft (add a little water if need be). Then add enough wine to change the color from the tomatoey red orange to a more winish red, salt to taste, and the fresh basil. Allow to cook until flavors have combined (15 min or so), and serve over pasta and chicken.
As I said, that's from memory and it's been quite a while since I've made it, so if it tastes wonky, just add whatever you think it needs. This recipe was also a last minute-what's around deal.
posted by: Rebecca Stewart on Thu, 4/5 02:48 PM EDT
veal marsala is my fave thing to cook that wouldn't be itself without alcohol. have a nice break!
posted by: Taueret on Tue, 4/10 04:35 AM EDT
Hello Faith,
is the baby there yet?!?! Keeping my fingers crossed for you and can't wait for news on the blog.
Guess what- they offered me a teaching job..... in Homburg! Me and the yarn store we were talking about in one place. Heaven.
As for the socks on my frappr picture, they are Opal yarn, a bit brighter than my usual likes and they are not for myself. The cuff is in a modular technique from a German Regia booklet, "Patchsocken". It consists of three mitered squares of 20 sts each. Easy to do but very hard to describe... :) There is also a small knitting booklet in German on the technique and it is fun. A real no-brainer.
If you want yeast you can either ask for it at a bakery or look in the fridge area of a supermarket, it is usually in a little corner, foil wrapped squares. Ask them for "Hefe".
You mentioned Fixation socks on the podcast- I just cast on my first pair and I wonder about the sizing- I try 44sts on 2.75mm needles right now, normal sock yarn I knit 60sts on 2.5mm. I wonder if that works out.
Greetings, N.
is the baby there yet?!?! Keeping my fingers crossed for you and can't wait for news on the blog.
Guess what- they offered me a teaching job..... in Homburg! Me and the yarn store we were talking about in one place. Heaven.
As for the socks on my frappr picture, they are Opal yarn, a bit brighter than my usual likes and they are not for myself. The cuff is in a modular technique from a German Regia booklet, "Patchsocken". It consists of three mitered squares of 20 sts each. Easy to do but very hard to describe... :) There is also a small knitting booklet in German on the technique and it is fun. A real no-brainer.
If you want yeast you can either ask for it at a bakery or look in the fridge area of a supermarket, it is usually in a little corner, foil wrapped squares. Ask them for "Hefe".
You mentioned Fixation socks on the podcast- I just cast on my first pair and I wonder about the sizing- I try 44sts on 2.75mm needles right now, normal sock yarn I knit 60sts on 2.5mm. I wonder if that works out.
Greetings, N.
posted by: Nadine on Tue, 4/10 02:04 PM EDT
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