Charleen's Fiberblog

Meandering

These pictures were languishing in a draft since early October, but I actually took the machine quilting course right before Labor Day.

Since my return to quilting I've had the chance to assemble several quilt tops but a finished quilt is alluding me. Hand quilting is going to have to wait until I quit my day job and set up my big quilt frame again. I could send them out to be quilted - and for the larger ones that's what I'm going to do - but I like doing all the steps myself. Enter machine quilting! I tried it right before I packed away the quilt fabrics close to twenty years ago. Harriet Hargreaves and others were recommending a smoke colored monofilament thread that I just could not get the hang of. It was stiff, it wore against the fabric, and if you had an end work loose and stick you - jeez, that little bugger can hurt!

I used the walking foot that came with my Janome (much nicer than the optional one for my old Viking) and quilted the 20" block into quarters with plain sewing thread.

Then I switched to my darning foot and began free motion, stippling, and meandering. While you can find a variety of definitions for those two terms, the instructor/owner of my local quilt shop defined stippling as close stitching that doesn't cross over a previous line and meandering as .... just that - freeform, go with the flow!

I found the free motion fun but I would probably chalk out a general design first. I spent too much time worrying that my stippling might cross over a line so I went right on to the meandering. Very cool! Once I get a little more time (and that will be coming up soon) look for a finished quilt.

This summer, Marie showed me her very organized needle collection. She used a canvas ziplock setup that's sold for fishing accessories. This appealed to my stressed out, overworked, when I get a chance to sit down and knit I can't find the right needle (even though I own 3 or 4 of that size) self. Unfortunately time once again alluded me and before I knew it school started. While pulling out things for the start of the school year I came upon this.

At the end of the school year we have to inspect all of our homeroom students' lockers. You would not believe the things kids leave in there. Some too disgusting for words, but others could fill a clothes bank (which is where we send them). I pulled this notebook out a few years ago and stuck it in my closet. Someone's mother thought they were starting their child out on a good foot with with a nice zipped organizer/binder. Except the kid never used it! So, remembering Marie's little book of needles I set out to see if I could make heavy, zip-lock freezer bags fit the bill. I may have to spring for another one for dpns.

I think I'll run a strip of heavy packing tape along the folded area before I punch the holes to give it even more reinforcement.

Thanks to Claudia's recommendation I picked up a great new cookbook - Not Your Mother's Slow Cooker Cookbook

Try this yummy soup! You won't be sorry.

Old-Fashioned Bean and Lentil Soup from a Mix

12-16 oz	commercial dried bean soup mix, picked over and rinsed
8 cups	water or chicken or vegetable broth
1 bouquet garni	4 sprigs fresh flat-leaf parsley, 1 bay leaf, 1 or 2 sprigs fresh thyme, 1 sprig fresh tarragon, 10 black peppercorns, and 1 clove peeled garlic, wrapped up in cheesecloth and tied with kitchen twine
2 TBSP	olive oil
1 medium	yellow onion, finely chopped
1 bunch	kale, stems removed and leaves chopped
2 TBSP	dry white wine
2 TBSP	cider vinegar
1 tsp	hot pepper sauce
	salt and freshly ground pepper, to taste

1. Combine the bean mix, water, parsley, and bouquet garni bag in the slow cooker. Cover and cook on HIGH for 1 hour.
2. Meanwhile, in a medium skillet, heat the oil over medium heat. Add the onion and cook, stirring a few times, until just softened, about 5 minutes. Add to the cooker, cover, turn the cooker to LOW, and cook the soup 4 to 5 hours.
3. Add the kale and stir to incorporate ((if you need to let the soup cook all day while you are gone, just add the kale at the beginning or substitute spinach and add at serving time). Cover and continue to cook on LOW until the beans are tender, another 4 to 5 hours.
4. Discard the bouquet garni. Stir in the wine, vinegar, and hot pepper sauce. Season with salt and plenty of fresh black pepper.
5. My mods: The night before I rinsed a bag of Goya 16 bean soup mix and soaked them overnight, in about 8 cups of water. I also cooked the onion and got the herbs ready to go. The next morning I drained and rinsed the beans and threw it all in. It cooked for about 9 hours on low. When I got home I cut up a pound of low-fat turkey kielbasa and tossed it a bit in a skillet before adding it to the beans. About 15 minutes before serving I added a pound of thawed frozen spinach, along with the wine, vinegar, Frank's hot sauce, and ground pepper.

Finally - A Snow Day!

Not too much snow but the ice was enough to give me a snow day. I got to use the new mittens and Calorimetry while shoveling. Both worked like a charm to keep my hands and ears warm, which was no easy task with the sleet and snow mix blowing all around. When I came back in I treated myself to this.

As you can see I couldn't wait until after I took the picture to start eating. My oldest, the papa-to-be, gave me the recipe. He makes it for mama-to-be, cuts it up, wraps it in foil, and freezes them. She takes them to work for a healthy snack. If you cut them into 16 bars they're about 75 calories and 8 grams of protein each. The recipe is below.

The Faroe Vine Cardigan is coming along well.

The easy-to-remember vine pattern is a delight. I also love the way Claudia has drafted the pattern to have the vines meet at the raglan decreases. Beautiful, yes?

Blueberry Bars

3/4 cup whole wheat flour
1/4 cup ground Flaxseed
1/4 cup wheat germ, oat bran, or ground nuts
1 cup old-fashioned rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger (optional)
1/4 teaspoon ground nutmeg (optional)
1 1/2 cups white grape juice concentrate
4 tablespoons butter -- melted
2 large eggs -- lightly beaten
2 teaspoons vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup dried or dehydrated blueberries

1. Preheat oven to 350 F Lightly coat a nonstick 9-inch square cake pan with vegetable oil cooking spray.

2. Place the whole wheat flour, flaxseed, wheat germ, oats, baking powder, baking soda, cinnamon, ginger, and nutmeg in a mixing bowl and stir to mix well.

3. Place the grape juice concentrate, butter, eggs, and vanilla extract in another mixing bowl. Beat with an electric mixer on a low speed or with a whisk until well mixed.

4. Slowly add the flour mixture to the grape juice mixture, continuing to beat at a low speed just until thoroughly blended; be careful not to over mix. Gently fold the fresh and dried blueberries into the batter. Pour the batter into the prepared cake pan.

5. Bake the cake until the top springs back when lightly pressed, about 40 minutes.

6. Let the cake cool slightly in the pan before turning it out onto a wire rack to completely cool or let it cool and serve it straight from the pan.

Look What I Found

I opened a little used drawer last week and rediscovered a sweater that was almost done. I started it in 1998. I know that because I have the Knitware directions with a start date of January 8, 1998. Four years ago, after Claudia asked everyone to share their UFO's (see 9/16 entry). Sunday I devoted a couple of hours to seaming and sewing the button band on. Now I know why I love knitting sweaters in one piece. I HATE sewing sweater pieces. The band is a little wonky at the top of the button side, but I can fix that. I need to get buttons and it will be ready to go. The stitch definition of Bendigo Colonial is fantastic. I forgot how much I liked this yarn.

I don't know if this actually qualifies as Cooking with Intention, but after making a double batch of the Cheddar Broccoli Soup and a double batch of Vegetable Beef Soup I knew I had to make something to satisfy my mom's sweet tooth. Carrot cake baked as cupcakes with cream cheese icing.

3 cups grated carrots
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 eggs
2 cups sugar
3/4 cup crushed pineapple -- well drained
1/4 cup oil
1 teaspoon vanilla
1/2 cup walnuts -- chopped
1/2 cup raisins

Preheat oven to 325. Line muffin tins with paper or spray with Pam.

In a large mixing bowl beat eggs until well blended. Add sugar, oil, carrots, pineapple, and vanilla.

Add flour, cinnamon, salt, baking soda, and baking powder. Spoon into pan. Bake for 25 minutes.

Dust with 10X sugar or frost with cream cheese frosting.

I got 24 cupcakes and enough leftover to fill two large custard cups. For those eagle eyed readers, Josh got to one before I could snap the picture. The containers are waiting to be filled with soup!

No picture, but I made some Cheddar Onion Bread to take in too. It's great right out of the oven or toasted later on. I use my bread machine through the first rise.

1 1/8 cups milk
1 1/2 tablespoons oil
1/4 cup grated onion
1/2 cup shredded sharp cheddar cheese
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon granulated garlic
3 1/3 cups bread flour
2 1/2 teaspoons yeast

Heat milk to 80 degrees. (30 seconds on high). Add ingredients to bread pan in order. Set for dough. Remove dough, punch down, knead gently and form into loaf. Oil bread pan and roll dough until lightly coated with oil. Cover and let rise until doubled. Bake at 350 for about 30 minutes or until internal temperature is between 190 and 195.

Changing Seasons

Mmmm, nothing like a rich, creamy soup to warm you up on a cold, autumn day.

I stopped at Panera Bread on the way into my mother's a couple of weeks ago and got her some broccoli cheddar soup. She loved it so much I had to try and duplicate it. I've made this several times since, usually in double batches so I can freeze single servings for her.

1 large head broccoli
2 cups onion -- sliced
4 tablespoons butter
48 ounces chicken broth
2 teaspoons oregano
1/4 cup flour
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
1 cup milk
8 ounces sharp cheddar cheese -- grated

Cut off florets and reserve. Chop stalks into small pieces. Add stalks, onions, and 2 tablespoons butter to dutch oven. Saute for 5-10 minutes until onions are translucent. Add half of the chicken broth and the oregano. Simmer for about 20 minutes, add florets and simmer for an additional 5 minutes. Process in food processor or blender.

Melt 2 tablespoons butter in pan, add flour and stir until smooth. Add dijon mustard and white pepper. Gradually add the processed mixture and the rest of the chicken broth. Cook, stirring, until mixture begins to boil. Lower heat and add cheese. Stir in milk and heat through.

I love the fall!

That reminds me - the autumn blanket is finished. Here's the before washing photo. I finished twisting the fringe and washed it last night.