This is my favorite man cat. He has the pinkest nose and one or both of his canine teeth hang out of his mouth at all times. This guy has real personality. He makes me smile. See The Modulator to learn about the Friday Ark.
Note: I altered the pattern. Rather than 24 chains to start, I started with 25. The pattern didn’t seem to work itself out with 24; also, someone more experienced than me suggested this additional chain.
The yarn is a discontinued yarn (Ardore) from Trendsetter Yarns, which I picked up on sale at Tuesday Morning. Tuesday Morning has beautiful discontinued yarn from time to time. Next time you are in the store, look around for the craft section and see if there is something you’d like to use to knit/crochet a project.
I felt the scarf was incomplete without edging. The pattern for the edging can be found in I Love Crochet by Rachel Henderson & Sarah Hazell. This book has a lot of cool, easy crochet patterns.
Members of the construction team which built Poets House joined actor Bill Murray in May 2009 for the first poetry reading at 10 River Terrace.
Produced for Poets House by Limey Films, Inc.
This recipe was included in the same Southern Living (May 2009) as the Rustic Vidalia Onion Tart. These muffins are equally delicious, and they are a great addition to a light lunch or dinner. I enjoyed the muffins with a salad made of mixed greens, sliced apple, dried cranberries, blue cheese crumbles, and homemade vinaigrette.
Try them. You won’t be disappointed. Here’s the recipe:
- ¾ cup chopped pecans
- 3 tbsp. butter
- 1 large Vidalia onion, chopped (1½ cups to 1¾ cups)
- 2½ cups all-purpose baking mix (I used Bisquick.)
- 1½ cups (6 oz. ) shredded Cheddar cheese
- ¾ cup milk
- 2 large eggs
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6-8 minutes or until lightly toasted and fragrant, stirring once halfway through.
Meanwhile, melt 3 tbsp. butter in a medium-size nonstick skillet over medium-high heat; add Vidalia onion, and saute 6-8 minutes or until onion is tender and begins to caramelize. (I let the onions cool before I added them to the mixture.)
Remove pecans from oven; increase oven temperature to 425 degrees.
Combine baking mix and cheese in a large bowl; make a well in center of mixture. Whisk together milk and eggs; add to cheese mixture, stirring just until moistened. Stir in onion and pecans. Spoon into a lightly greased muffin pan, filling almost completely full. (I used paper muffin liners and sprayed each liner with a little canola oil.)
Bake at 425 degrees for 14-16 minutes or until golden. Let cool in pan on a wire rack 2 minutes. Remove from pan to wire rack. Let cool 6-8 minutes. Serve warm with butter.
Omit pecans. Preheat oven to 425 degrees. Toss one peeled and chopped Granny Smith apple with tsp. sugar in a small bowl. Prepare recipe as directed, stirring apple into batter with onion. Bake 14 minutes.