The pattern for this little guy can be found here. I used both Lion Wool and Patons Classic Wool. My process differs slightly from the instructions. First, I crocheted all of the pieces and washed them in a lingerie bag in a warm water/cool rinse laundry cycle. I blocked the pieces and let them air dry.
I then constructed the panda and washed him again in a hot water/cool rinse laundry cycle. When I pulled him out of the washing machine, after this second felting, he had this fab little round body (see second picture). I let him air dry after this washing too.
It’s going to be so hard for me to part with him.
He’s so cute, he makes me smile.
I love his little round body.
I guess I’m off my game when it comes to slang. I was only familiar with one of these expressions, “chin wag.”
This shawl is perfect to wear with summer dresses.
I’m so happy to have completed this project, and I’m quite pleased with how this simple shawl turned out. I found the pattern in Knitbook: The Basics & Beyond (page 117-118). It’s very easy to make using both knit and purl stitches. The book also shows how to do interwoven knotting. I highly recommend the book for beginning knitters.
I used Classic Elite – Premiere – Color #5222, Lot# 0912. The yarn is yummy and very soft (50% Tencel and 50% Cotton).
One more Christmas gift complete. Yay!
Not too long ago, I planted several tomato plants. My plants have been bountiful, and I’ve been eating tomatoes harvested from my garden in a variety of ways. Today, I wanted to “get rid of” a large harvest, so I decided to make homemade tomato sauce. If you’re overwhelmed by the tomatoes you’re reaping in your yard, you might want to try this recipe. I’m pleased to say that the fresh herbs in this recipe also came from my garden.
Step 1 – Set oven to 350 degrees. Wash, then cut the tops off of your tomatoes. Place on a baking sheet covered with foil. Slather each tomato with olive oil. Use your hands to be sure the entire tomato gets a light coating. Salt and pepper each tomato. Bake for 60 minutes.
After your tomatoes have roasted in the oven, you’ll see that their skins are wrinkled and soft. Let the tomatoes cool until you’re able to handle them. You don’t want to burn your hands.
Now that the tomatoes are cool enough for you to handle, gently remove the skin. It’s easier than you think. Hold your tomato over a bowl so that juice escaping during the skinning process is captured. After the skin is removed you can leave the tomato whole or cut/tear it into a few pieces.
My efforts yielded 3 cups/24 oz. of roasted tomatoes. Now, I’m ready to make sauce. You’ll have to adjust the recipe if you have more or less than 3 cups/24 oz.
Put the tomato sauce into a sauce pan. Add 1/4 c. of brown sugar and 1/4 c. of red wine to the sauce. Saute 1 large shallot, a few fresh oregano leaves, and some fresh thyme (about 1 tbls) in some olive oil (about 1 tbls). Once the shallot is opaque, add this mixture to the sauce. I also added a frozen cube of homemade pesto sauce. You can learn about freezing pesto here – http://www.instructables.com/id/Pesto-Freezing-Method/.
Simmer all together until you’re ready to serve it. I’m serving mine with homemade meatloaf and roasted root vegetables.
He’s a pretty boy.
This is my big Tuxedo Cat. He has the personality of Lenny in Of Mice and Men.
Learn more about The Carnival of Cats at The Modulator.
Picture by Steve.
I really do appreciate what Stephen Fry has to say about swearing in this video, as I’m quite fond of throwing down the swear words. It can be an art actually, and often no others words will do when you’re pissed or hurt. I only wish I were as adept at vulgar verbalization as my dear brother, Vic.
Did you know that one of America’s most talented authors, Stephen Crane, was gifted when in came to cursing? His friends delighted in his competence. Crane appreciated swearing as “performance on a purely linguistic level.” He enjoyed expletitives enough to even go so far as compiling a swearing dictionary. This just proves what Stephen Fry says in the video; it isn’t the intellectually challenged who are governors of profanity, it’s the erudite who are the foremost masters.