Visit the website at theknittingcook.com

Be powerful and use your voice this week.

I need a button!  If you're good at making them, please send me a really cool one.  =)

Remember to send in your cooking tips for the next show!  Also, any comments left on the blog are put into consideration for the blog spotlight.

This week's blog spotlight: Lori's Knitting Blog

Put a pin in my Frappr map!

Amy Boogie of Spunky Eclectic has a fiber club.  If you spin, you should join.

Do your fellow fiber fiends a favor and review books on Amazon.  Also, upload any pictures of finished objects that you might have from the books, and link back to your blog so that the curious can discover the project details.

Go to my fiber arts blog: The Needle And The Damage Done to see pictures of the yarn I talked about in today's show -- scroll down to the November 12th post.

What in the heck is a Wonderful Wallaby?

Contributors to today's cooking tips were (in no particular order): Lisa, Dawn, Julia, Anne.



Today's recipe:
Black Beans and Basmati Rice

Put in a pot to boil with lid on:
4 cups water
2 cubes bullion (preferably with no MSG)

Rinse in strainer until water runs clear:
2 cups Bamati Rice

When water comes to a boil, add rice.  DO NOT STIR (or your rice will be mushy).  Probably will cook in 15 to 20 minutes, but follow directions on package.  To check for done-ness, carefull make a little hole in the center with a spoon, and see if there is still water in the bottom of the pot.

Warm in large saute pan:
2 Tablespoons olive oil

Add to pan and sprinkle with salt:
1/2 cup chopped onion

Saute until the onion begins to wilt, then add:
1 or 2 cloves minced or pressed garlic
1 Tablespoon Cumin
1 teaspoon Corriander

Saute for a minute more, then add:
3 cans (16 oz each) black beans

Stir and cook until hot all the way through.

Taste and then add more salt if needed (beans in a can usually have a fair amount of salt on them already, so be careful).

Serve over rice by itself, or with rice inside warm flour tortillas.  Add sour cream, sharp cheddar and spicy salsa if you'd like.

(Edited to update link for David's podcast)

Hi!  I'm on a bi-monthly schedule now, so look for me every-other-Monday.  Thank you to everyone who was so encouraging about the last show.  You all made my week!

Mind of Winter: We are community

Babe Wheels (an inexpensive way to start down the slippery spinning slope)  (Oh, forgot to mention in the episode, but I have since bought a Lendrum.)

Stacy at Sheep In The City: Rambling Rows Blogger Afgan

Blog Spotlight: Nads Knitting Basket Blog

New podcast!  Sticks and String with David Reidy.  He puts together a solid show; it's a great listen, so check it out.

Add a comment and I may pick your blog for next show's spotlight!

Please give me your cooking tips and tricks.  Leave a comment, send me an email or click "Odeo" in my sidebar to leave an audio comment.  If I use your tip for the show, your blog link will appear here.




Not Your Average Meatballs:
(As usual, recipe by the esteemed Josephine R.)

Preheat oven to 350 degrees (F)

Place in bowl:
1 lb lean ground beef

Add:
2 cups seasoned bread crumbs (if unseasoned, you will need to intensify the following seasonings a little)
1 egg
1/4 cup fresh, chopped parsley
1/4 cup red or yellow onion, diced small
1 clove garlic, minced or pressed
1/2 tsp Oregano
1/2 tsp Basil
2 tsp Garlic Salt
1/4 tsp crushed red pepper
1/4 tsp freshly ground black pepper
1/2 cup freshly shredded Romano or Parmesan cheese

Squish together until combined.  Roll into balls and place in lightly greased jelly-roll pan or other pan with sides. 

If you make the meatballs big, they will look more impressive, but will take longer to bake.  If smaller, they will stretch further at dinner and take less time to bake.  (Two tablespoon sized meatballs will take about a half-hour.)

Bake until lightly browned and grey all the way through.

I usually serve this with tomato sauce (see sauce recipe in Episode 01 shownotes) and pasta, but you can just as easily serve this on a roll for a meatball sub, or just eat them by themselves.  They're that good.

No pictures this time are imbedded in the files -- it was making them terribly large and some people had trouble viewing.  Also, I cut out most of the music, using instrumental clips instead.  I need your thoughts on the new format!

So sorry about some excess backround noise today.  Besides my children stopping in occasionally, my computer also decided to hum at some point, the room was echoing (I need to hang stuff on the walls in the studio, it seems), and I decided not to edit much, so you've got the Real Thing today, folks!  Enjoy!

Visit the site for shownotes or to leave a comment at http://theknittingcook.com   Or, send Faith an email at Faithad AT gmail.com




Links to patterns mentioned today:
Orangina (my pic)
Broadripple Socks (my pic)
Baby Suprise Sweater
Spunky Toddler Sock (my pic)

Put a pin in our Frappr map!

Just in case you feel like learning a little German, here's a good translator.

Learn how to knead dough!  I like this video even better.



Today's recipe:

Honey Wheat Bread
Developed by Josephine R., my mom, who's the best baker and cook that I know.

Makes 1 loaf

Mix together in large bowl:
1-3/4 cups whole wheat flour
1 cup white bread flour
1 Tablespoon Vital Wheat Gluten flour (usually sold in a small box at the grocery store in health food section, or in large bins at health food store)
2-1/4 teaspoon dry active yeast
1 teaspoon salt
1/3 cup rolled oats

Melt:
1/4 cup butter (1/2 stick)

Add to butter and heat together until 110-120 degrees (F):
1 cup water
1/4 cup honey

Add warm liquid to flour mixture.

Stir in:
1 egg

Combine well.  Add more white flour as needed until dough is stiff enough to knead.  Turn out on counter and knead until smooth (5-10 minutes), adding white flour as needed.  Place in greased bowl and cover with clean dish towel.  Let rise until doubled (1-2 hours, depending on how warm and "yeasty" your kitchen is).  Punch down, roll into log and place in well greased bread pan.  Cover with towel again and let rise until doubled (1 or 1-1/2 hours).  Bake in 350 degree oven for 30-35 minutes, until golden and sounds sort of hollow when tapped.  Turn out immediately onto cooling rack.

Slices best when cool, but I bet you can't wait!  (I never do.)  =)

So sorry that I haven't podcasted in a while.  There have recently been some major shifts in my life that are exciting, but take much adjusting.  I will podcast again as soon as possible (probably in a few weeks) and give you all more details on what's going on.  Thank you so much to those of you who have emailed me asking about the future of the show!  That means so much to me that there are some of you actually looking forward to upcoming episodes.  I do this for all of you, so it's wonderful to hear your responses.  In the meantime, if you wish, you can check in on my knitting blog: The Needle And The Damage Done to keep up with my adventures.

See you all soon!

There were a few technical errors uploading this file to the server, so you may have a "dummy" file as well as the real one.  The dummy is 12 seconds long, so feel free to delete it.  =)



In this episode, Faith learns what tricks Wilton’s Icing Dye my play on you if you’re not careful. Beware the bold hues!

Stay up to date on Faith’s daily knit and spin-ventures (and see a heck of a lot better pictures!) on her blog.

Speaking of blogs, has anyone noticed the little slideshows imbedded in each episode? Today’s podcast has a dumb little joke through it. Actually, it’s less of a joke, and more of just something that Faith was amusing herself with. Can anyone spot it?

Did you know that this podcast has chapters? Every episode has points through it that you can skip forwards or back to. Hate the music? Don’t be concerned. Just skip right on by. Want to hear the spinning tale again? Jump back with no problem.

Today’s band spotlight: Anathallo. They have an official website and a MySpace page. They’ve kindly given permission for these songs to be used. If you enjoyed their music, go buy some at their site or on iTunes!

• Hanasakajiji (one: the angry neighbor)
• Hoodwink
• Ame-Genessaret (going out over 30,000 fathoms of water)
• Don't Kid Yourself, You Need A Doctor

Theme song (Borris The Milkman) and "Fiber Tale" song both written by the creative and talanted Havalina (RIP). Used by permission.


Recipe overview:

Today’s recipe is adapted from one by Matther London in Gourmet Magazine.

Caramel Ice Cream

1 cup sugar
1/8 teaspoon salt
1 cup heavy cream
1 cup milk
6 egg yolks
6 Tablespoons light corn syrup
coarse or flaky sea salt (optional garnish)

(Special equipment: candy thermometer, ice cream maker)

Combine sugar and salt in a 4 quart pot. Cook over medium heat without stirring. When sugar starts to melt, stir occasionally until evenly melted to light golden caramel (about 8 minutes).

Add cream and stir until caramel has dissolved.

Add milk and bring back up to boil.

Remove from heat.

Wisk egg yolks and syrup together.

Pour half of hot caramel mixture slowly into egg yolks, stirring quickly with whisk.

Add all of yolk mixture slowly to hot mixture in pot, and cook on low heat stirring constantly until thick enough to coat back of spoon and thermometer reads 170-175 degrees (F).

Remove from heat, pour through fine mesh sieve. Pour into metal bowl that has been placed in bigger bowl full of ice and water to cool it quickly for 20 minutes.

Chill in refrigerator until cold.

Freeze in ice cream maker as directed, then put into freezer to firm up the rest of the way for about 4 hours.

Garnish individual servings with sea salt if desired, and enjoy.

In today's show, we cook one darn good sauce, and find out what happened when Faith used orange wool.  Consider your fiber!

• Bad Penny by Stephanie Japel of Glampyre.
  
• Havalina rocks the house with Chips, Little Darlin and Nathan's Song.  Used with permission.  Be sure to check out their site -- an entire album is available for FREE download!
• Matt Wignall's incredible photography and sleek clothing line, Matt Black Clothes.
• Thee Pirates kicks it with Blow This Town, used with permission.

Ingredients used in today's recipe:
1 large red onion, chopped
4 cloves garlic, minced or crushed
1 large tray white button mushrooms, sliced or chopped
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 teaspoon marjoram
dash of red pepper flakes
2 teaspoons salt
2 - 28oz cans Hunts Whole Tomatoes
1/8 lb proscutto ham, thinly sliced by your deli and then chopped into strips at home

Recipe overview:
Saute onions till golden in large sauce pot.
Add mushrooms and spices, saute until mushrooms wilt.
Pulse tomatoes in blender or chop with scissors in can and add to pot.
Add proscutto and bring to simmer.
Serve and enjoy.

Welcome to my podcast!