Make a Monster Doll from an Old Sweater and Socks

Posted on November 29, 2011 by simply0637
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This is going to be a week of finishing up projects and getting Christmas presents in the mail.  I am down to the last few projects.  I recently saw a pattern for a knitted monster doll and decided to try making something similar with an old sweater and socks that I was saving for something.  You know the socks that you either only have one of or have holes in the toes or heels – I put them aside thinking I should be able to find a use for them other than dusting mits and I did!

How to Make A Monster Doll

Items needed

Old sweater, preferably one that can be washed
2 pairs of old socks
Size 4 knitting needles
Some old yarn
Fun fur
Stuffing

 

1. Wash an old sweater – I picked this one up at good will for $3.  Cut off one arm.

2. Cut the cuff off the sweater and the cut up the seams – so that you now have 2 pieces.  I then cut 2 rectangles 9 1/2″ x 5 1/2″.  You can cut whatever size you want for your doll.

 

3. Placing right sides together, sew around the outside of the rectangles, leaving and opening on the side to turn right side out.  I curved my corners.  After sewing, trim the seams and cut at an angle across the corners.  Turn right side out and place to the side.

 

4. Taking the socks cut off the feet.  You will then cut the leg portion into two pieces.  I used a pair of blue and red socks, so I decided to do one side red and the other blue.  I then cut 4 rectangles in blue and 4 in red.

 

 

 

 

5.  Place right sides together, sew the rectangles together, leaving one of the short ends open.  Trim the seams, turn right side out and fill with stuffing – not too firm.

 

 

 

 

6.  Taking some old yarn, sew eyes onto your doll.  I read somewhere that dolls without faces are better for children because then the child does not think you should always be happy, sad, etc – so I decided to only do the eyes and let the child use their imagination.

7.  Taking a knitting needle pick up stitches going across the top of the doll.  I used a #4 needle, but that will depend on the knitting of the sweater you are using.  Taking some fun fur, knit several rows and then bind off loosely – now your monster has hair.

8. Fill the doll with some filling – not too much and then sew up the opening.

9. Sew up the ends of the legs and arms and then sew onto the body of the doll.  Your monster doll is now done – or name it whatever you would like.  I love this one and he feels so good in my arms!

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Acorn Squash Gnocchi with Sage Butter Sauce

Posted on November 28, 2011 by simply0637
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I love gnocchi and have never made it before.  I had been sent a recipe for gnocchi a long time ago and came across it when I was looking for our new recipe of the week.  I made some changes to it and think I have come up with a really good recipe.

Acorn Squash Gnocchi

Ingredients

1 acorn squash (big enough for 2 cups)
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 tsp nutmeg
3 to 3 1/2 cups flour, plus more for when making
3 Tbl melted butter
1/2 cup freshly shredded parmesan cheese
Fresh sage

1. Cut acorn squash in half and scrape out the seeds.  Place face down on a tin foil lined cookie sheet.  Spray some oil on the tin foil.  Place in a 350 degree oven.  Cook for about 30 minutes and then turn the squash over and cook for another 20 – 30 minutes or until the squash is tender and a fork goes in easily.  Take out and cool.

 

 

 

 

2. Scoop out the squash and put 2 cups into a large bowl.

 

3. Add the salt, pepper and nutmeg – mix.

 

 

4. Add the flour, one cup at a time, until dough forms (the dough will pull away from the side of the bowl).

 

 

5. Turn the dough out onto a well floured work surface.  With well floured hands knead the dough about 10 – 12 times.

 

 

 

 

6. Divide dough in half, wrapping one half in plastic wrap.

7. With the other half, taking pieces off, roll into a long rope in your hands.  Lay rope on the work space and cut into 1″ pieces with a knife – form and place pieces on a floured baking sheet  or parchment lined baking sheet and set aside.  Repeat with remaining dough.

 

 

 

 

8. Melt and brown the butter in a small saucepan.  Chop sage and add to butter.  Once done place to side.

9. Bring a large pot of salted water to a boil. 

 

10. While the water is boiling, grated the cheese.

 

11. Boil gnocchi until they rise to the surface, about 4 minutes – take out with a slotted spoon about 30 seconds after that.  Make sure all the water is drained.

12. Place gnocchi in a bowl, toss with the sage butter sauce and cheese.  Serve.

This made a lot of gnocchi – I froze some and we will have it again this week.

 

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Quick Knit Hat and Neck Warmer

Posted on November 25, 2011 by simply0637
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Both the hat and neck warmer knit up quickly – how could it not when using size 17 needles!  It always takes me a little getting used to knitting with the bigger needles – I have a hard time holding on to them when doing the stitches.

Quick Knit Hat (I did get this pattern out of a knitting book, but I have no idea which one)

Items Needed

1 skein bulky roving yarn
#17 needles
Darning needle

Gauge: 8 stitches = 4 inches

Size/Circumference: S (19″), M (20″) L (21″)

Pattern is written for small with medium and large in parenthesis.

1. Cast on 38 (40, 42) stitches

2. Work in Stockinette Stitch – St st (knit one row, purl one row) until piece measures 6.5″ (7″, 7.5″) from cast on edge.  Begin decrease.

Decrease:
Row 1: *(K3, K2tog)* across row
Row 2, 4 & 6: Purl
Row 3: *(K2, K2tog)*, across row
Row 5: *(K1, K2tog)* across row
Cut yarn leaving a 15″ tail

Finishing

 

With darning needle, thread yarn through remaining loops on the needle, pull tights and sew down the inside seam.  Weave in ends.

 

Quick Knit Neck Warmer (this was a pattern I found on line by Allegra Wermth)

Items Needed

1 skein bulking roving yard
#17 needles
Darning needle
3 large buttons

Gauge: 10 stitches = 4 inches

Measurement

20 inches long x 8 inches wide after blocking (I have made this several times with different size yarns, making the necessary adjustments, some have been this size and some have not – love them all!)

Pattern (done in multiples of 4)

Cast on 16 stitches

Row 1: *K2, P2; repeat from * to end

Row 2: K1, *P2, K2; repeat from * to last 3 stitches, P2, K1

Row 3: *P2, K2; repeat from * to end

Row 4: P1, *K2, P2; repeat from * to last 3 stitches, K2, P1

Repeat rows 1 – 4 until piece measure 19″

Next row: Repeat row 1, adding a yo every 4th stitch OR K2, P1, yo, K2tog, K1, P2, yo, K2tog, P2, K1, yo, K2tog, P1

To finish: Repeat Row 2, 3, 4, 1, 2

Bind off loosely, weave in ends and block.

Sew buttons on so that they line up with buttonholes.

 

 

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Happy Thanksgiving – Vegetarian Stuffing Recipe

Posted on November 24, 2011 by simply0637
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It is Thanksgiving morning and the rain and wind have stopped – there is a crispness in the air and the sun is shining.  The cooking continues.  The pie is done (see yesterday’s post), last night I made the cranberry sauce (see October 20th Post – Add Some Flare to Your Cranberries for the recipe) and this morning the stuffing.  I will also be serving cornbread, which I will make closer to the time we eat, whipped cream for dessert, crab and potatoes – haven’t quite decided on mashed with nutritional yeast gravy or sweet potatoes.  We will also be serving Pear Sauce (see September 7th Post – Holy Cow – What to Do with 27 Pounds of Pears for that recipe).

It is hard to find stuffing that does not have chicken broth in it and usually I have to get the Stouffer or Pepperidge Farm brand, but this year I found some Arrowhead Mills Organic Savory Herb Stuffing – yeah!

Vegetarian Stuffing

Ingredients

1 – 10oz package of organic stuffing – or you can make our own breading
3/4 stick of butter – 1 Tbl for sauteing the rest melted
1 cup pistachios (the were sold out of unsalted – so I omitted any other salt from the recipe)
1/2 cup raisins – I use white
1/2 cup dried apricots – chopped (I used some that we dried this past summer)
1/2 cup dried blueberries (I used some that I dried this summer)  – you could also use cranberries or dried cherries
1/8 – 1/4 cup (packed) fresh sage – chopped, lucky enough to still be able to get from the garden
1 – 1/2 cups chopped celery
1 – 2 cups chopped onion
Salt and Pepper to season
1 1/2 – 2 cups – vegetable broth

1. Shell the pistachios.  Here is a trick for the ones that you can not open – using a shell half, place in the opening on the nut and turn – it will crack open the shell.  Now you will not ruin your nails or have to throw them out.  Place in a large glass mixing bowl.

2.  Add the dried fruit to the pistachios.

 

3. Chopped the celery, sage and onion.  In a large saute pan, melt 1 Tbl of butter and add the celery, sage and onion – cook on medium -high heat until tender about 5 – 8 minutes.

4. Melt the butter and preheat the oven to 350 degrees.

 

5. Add the celery mixture to the pistachio and fruit, add the stuffing – mix up.  Add 1 1/2 cups broth and mix well.  Add the butter, mix.  If it still seems too dry add more broth until the mixture is to your liking.

6. Grease with butter a glass 11x7x2 baking dish.  Pour the stuffing in and spread evenly.

7. Butter a piece of tin foil and place on top of the stuffing.  Bake in the oven covered for 40 minutes.  Take the tin foil off and bake for about another 20 minutes or until the top is crisp and golden.

 

 

Happy Thanksgiving.  Enjoy the ones you are with, if you can take a walk and let your surroundings sink in, ground you and give you energy – let the love flow!  Have a great day!

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Pie, Pie, Me, Oh, My, How I Love Pie – Especially Pumpkin Pie!

Posted on November 23, 2011 by simply0637
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I love pumpkin pie and the only time I usually make it is for Thanksgiving.  The baking for our Thanksgiving meal started last night, will continue tonight and then some on the morning of Thanksgiving.  I started with the pie.

Pumpkin Pie Recipe

Ingredients

2 cups of pureed pumpkin or 1 15oz can of, preferably, organic pumpkin (I had 1 can in the cupboard – so I took the short cut and used it)
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 14oz can sweetened condensed milk OR 1 cup heavy cream, plus 1/2 cup whole milk, plus 3/4 cup packed brown sugar
2 eggs, slightly beaten
1 9” deep dish pie shell (I cheated here too – I love graham cracker crust – so I bought one)

I remember when I used to make this way back I used to use condensed milk, but since I try to do only organic products, especially dairy – I changed over to heavy cream and milk.  I did find this year some organic condensed milk – so I decided I would give it a try and see if I liked the pie recipe with it as much as I remember.

1. Preheat oven to 425 degrees.

 

2. Mix spices together and add pumpkin.

 

3. Add remaining filling ingredients. Mix slowly, just until thoroughly mixed.

Look at the color of the condensed milk - you know that they did not use refined sugar!

4. Pour into pie shell. Bake at 425 degrees for 15 minutes, then reduce temperature to 350º for an additional 30-40 minutes. I place on a cookie sheet and then place in the oven, but you do not have to.  At about 30 minutes check for doneness.  Stick a knife in the pie, but not in the center, but about 1″ out from the center.  If the knife comes out clean it is done.  The center will continue to cook while cooling on the rack.

5. Cool on rack for at least 2 hours.  Serve or refrigerate.

Probably should have tin foiled the edges - oh well - I am sure it will still be delicious!

I will make some homemade whipped cream before serving this after our Thanksgiving feast.

I wish you all a very Happy Thanksgiving.  I give thanks for my daughter, my family, my friends and my blog followers.  I also give thanks to the harvest that will sustain us through the winter and to all the local farmers that feed us with their wonderful bounty that is tended to with such love!

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A Fisherman’s Hat Even If You Don’t Live Near the Sea

Posted on November 22, 2011 by simply0637
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This pattern was my first hat and my first pattern on double pointed needles.  I remember talking on the phone with my grandmother comparing our knitting projects and telling her how much I did not like knitting with double pointed needles.  Every time that I knit this hat I remember what she said to me, “Pammy, why would you use double pointed needles when you can use circular needles – that is all that I use.”  My grandmother is no longer with us, but those words ring out loud and clear each time a pattern calls for double pointed needles!

Over the weekend I started the women’s knitting circle and pot luck back up for the winter months.  I really love our group, never knowing how many will show or what will be brought.  We meet once a month and knit for about 2 hours and then enjoy some yummy treats.  I always feel so good afterwards – it is not very often that women take the time to relax and enjoy each others company – we are always running around and doing for others and forget about ourselves.  We had almost as many children this time as adults!

Fisherman’s Knitted Cap

What you will need

1 skein bulky wool yarn
Size 8 double pointed and/or circular (16″) needles

Sizes

X-Small 20″ (Children)
Small/Medium 21 – 22″ (Women)
Large 23″  (Men)

Gauge: 18 stitches and 26 rows to 4″

1. Cast on 80 (88, 96), if using double pointed needles divide evenly.

2. Join, taking care not to twist. Place marker and end of round.

3. Round 1: *K2, P2, repeat from * around.  Continue K2, P2 rib as established until the piece measures 8 1/2 (9, 9)”.

 

 

4. Next Round: *K6, K2tog *, repeat from * to * for the entire round, you will now have 70 (77, 84) stitches.

5. Knit 1 round

6. Next Round: *K5, K2tog, repeat from * to * for the entire round, you will now have 60 (66, 72) stitches.

7. Knit 1 round

8. Next Round: *K4, K2tog, repeat from * to * for the entire round you will now have 50 (55, 60) stitches.

9. Knit 1 round

10. Next Round: *K3, K2tog, repeat from * to * for entire round, you will now have 40 (44, 48) stitches. You will need to move to double pointed needles at this point.

11. Knit 1 round

12. Next Round: *K2, K2tog, repeat from * to * for the entire round, you will now have 30 (33, 36) stitches.

13. Knit 1 round

14. Next Round: *K1, K2tog, repeat from * to * for entire round, you will now have 20 (22, 24) stitches.

15. Knit 1 round

16.  Next Round: *K2tog, repeat from *  to * for entire round.  Cut yarn leaving a long end for sewing.  Pull through stitches on needles twice and draw up tightly to fasten.  Secure end inside.

 

 

Finishing

Lightly block finished cap.  Turn cuff up  3″ from lower edge and steam lightly in place.

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What to Do with a Pound of Green Beans?

Posted on November 21, 2011 by simply0637
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With Thanksgiving just days away – we are eating a little lighter this week and doing simpler recipes.  In our food delivery we received a pound of green beans, which would be nice for a side dish for Thanksgiving, but they looked so fresh that I did not want to save them.  But really what to do with a pound of green beans?  For our dinner last night I roasted an assortment of potatoes, made garlic green beans and some fish.  I noticed as I was uploading the photos that I took the final picture without the fish and now the fish is gone – so imagine what you may in the open spot on the plate.

I just cut up an assortment of potatoes – I love the purple potatoes – the flavor and the color.  I placed the potatoes in a pan, added some garlic and olive oil – tossed and seasoned with sea salt and ground pepper. Cooked in the oven at 350 degrees for about 45 minutes, stirring a couple of times.

 

Garlic Green Beans

Ingredients

1 pound of green beans, rinsed and trimmed
1 1/2 cups water
1 Tbl coconut oil or olive oil (I used coconut oil)
1/4 cup vegetable broth
2 Tbl soy sauce or tamari
2 tsp rice wine vinegar or dry sherry (I used rice wine)
1 Tbl sugar
3 glove garlic or more

1. Rinse the green beans and trim.

 

2. Mix in a small bowl the vegetable broth, soy sauce, rice wine and sugar.  Stir making sure the sugar is dissolved.

 

 

3. Heat the water in a wok or large saucepan.  Carefully add the green beans and steam for about 5 – 8 minutes – you want them crisp.

 

 

4. Mince the garlic.

5. Drain the beans and wipe the wok dry.

6. Heat the oil in the wok on medium high heat, add the garlic and stir-fry for about a minute.

 

 

 

 

7. Add the green beans and the sauce, cook for about 2 minutes, stirring often.

 

Serve – the flavor and the crispness of the beans were delightful and Stella really liked them.

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Nature’s Way Cleaning – Making Change Where I Can

Posted on November 18, 2011 by simply0637
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As I have shared in past posts, I have been experimenting with making my own cleaning products.  I have taken it one step further and have started a “green” cleaning business using the products I make along with environmentally friendly cleaning accessories – Nature’s Way Cleaning.  The comments I have been getting from my clients are wonderful and just reinforce that natural is the way to go.  I had one client tell me it smelled liked someone was making a wonderful salad as I was cleaning her house.

There is an all purpose cleaner that I made that has amazed me with its ability to get things off walls, counter tops, etc – but of course I am bias.  I was cleaning one house where they have concrete counter tops and I was told not to worry about the stains on the counter – they were there for good and nothing was able to get them out – well my all purpose cleaner DID get them out and they told me that the counters looked like the day they moved in.

Several of my clients have severe allergies or everyone in the family has some type of allergy, one has severe asthma and she usually has to leave the house when cleaning is done with other natural products, but does not need to leave the house when I clean with my products.  I have also had the families tell me that they have noticed a decrease in their allergy symptoms for days after I have cleaned.  All of this got me thinking, that maybe I should share my products with even more people.  Did you know that according to the EPA that the inside air quality of a home is anywhere from 2 – 7 times more toxic than the air outside?  Pretty unbelievable, I think.

The third Friday of each month we have “Third Friday”, where local vendors rent space to promote their business, part of the street is shut down and lined with kid friendly activities, there is live music and many of the shops have specials.  It is the town’s effort to support the local businesses – we always go, but this time I decided I would rent space and have my own table.  This week has been filled with making product, designing my labels, pricing, labeling the products and writing descriptive tags.  It was a lot of work, but the house smelled SO good.  I am nervous and excited all at the same time about tonight and I have a friend coming with me to give moral support and it helps that she is a client and talk about her experience.

I made an assortment of products – of course my all purpose cleaner in 3 scents, all using pure essential oils – Orange, Lavender and Tea Tree, 3 air fresheners, Orange, Lavender and Deodorizing and 2 gel room fresheners – Orange and Lavender.  It was not easy to find the containers – I really wanted them made from recycled materials, but that was cost prohibitive – I did finally find a product where the plastic products are coded 1, therefore can be recycled and the gel fresheners are in glass containers.  Because all the ingredients are all natural the containers can be repurposed or recycled.

 

 

 

 

Wish me luck and remember support Small Business Saturday coming up November 26, but use cash so your local merchants get all the money and you don’t line the big banks pockets anymore.

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A Fury Neck Warmer for Those Chilly Days

Posted on November 17, 2011 by simply0637
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I took a pattern for a scarf that I liked and made some adjustments to make a child’s neck warmer.  I made this to complete a Christmas present and to be worn with the hat I wrote about on October 14, Get A Head Start on Gift Making.

Fury Neck Warmer

What you will need

1 skein bulky weight wool yarn
2 skeins fun fur
Size 11 needles
2 – 3 buttons
Thread to match

1. Cast on 20 stitches, using both the yarn and the fun fur.

Row 1: Knit

Row 2: Knit

 

Row 3: *K1 wrapping yarn twice around needle*, repeat from * to * to end of row

Row 4: *K1 dropping the wrap stitches*, repeat from * to * until end of row

 

Repeat rows 1 through 4 until neck warmer measures 20″

Pattern

Continue for another 2 1/2″ to 3″, depending on the size of your buttons, knitting all rows. Bind off loosely.

Weave in yarn.

 

 

 

Sew buttons on knitted row.  I chose to sew one on the top and one in the middle so that the bottom of the neck warmer would spread a little.

 

The Set

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Veggies and Pasta with Warmed Bread Crumbs

Posted on November 16, 2011 by simply0637
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Our weekly organic produce delivery has started.  It is always exciting to see what is in the box.  Usually there is something that I have not cooked with or tried and then my imagination kicks in trying to figure out what I will make with the assortment of goodies.  This week we received persimmons, which neither Stella or I have ever had – so that will be dessert.

Sauteed Veggies and Pasta with Warmed Bread Crumbs

Ingredients

Spinach fusilli pasta
An Assortment of veggies

  • Carrots
  • Collard Greens
  • Garlic
  • Green Beans
  • Green Onions
  • Broccoli

Whole wheat bread crumbs
Coconut Oil
Butter
Parmesan cheese (optional)

1. Fill a pot with water and some salt. Allow to boil – this is for the pasta.

2. Rinse and cut veggies into bite size pieces.  Mince the garlic.

 

3. Rinse the collard greens, tearing the leaf off the stem.  Place in a steamer and steam until wilted, drain.

 

4. Saute veggies in a pan with coconut oil, adding the collard greens and garlic towards the end.  You want them cooked, but crisp.

5. In a large saute pan melt 2 – 3 Tbl of butter, add 1 cup of whole wheat breadcrumbs and saute until golden brown.  The bread crumbs will absorb all of the butter.

6. Add pasta to the boiling water, follow directions for cooking al dente, drain.

7. Add the veggies the bread crumbs and butter, if need be add some more butter or coconut oil (I added some more coconut oil). Continue cooking, stirring constantly.

8. Add the pasta to the veggies and bread crumbs, stir to coat.

9. Sprinkle some freshly grated parmesan cheese on, if desired. Serve and enjoy!

The bread crumbs add a really nice texture and flavor to this meal.  Stella gobbled it up.  This can serve as many or as few as you want – all depends on how many veggies and the amount of pasta.  I made extra to have for lunch during the week.

We tried the persimmons and neither one of us liked the taste.  We have 1 left so I will have to find someone that likes them – don’t want it to go to waste.

 

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