Posted On June 23, 2010

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a sweater odyssey

Posted On April 17, 2010

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I’m very excited…I’m going to knit some sweaters. Yay! My first sweater with be Gytha, followed by Rogue (steeked to be a cardigan), followed by 3 others and a hooded vest. To go with these sweaters, I am taking the plunge…combing out my 6 yr old dreads. It’s time–I’m sick of the itching (dandruff, not lice, thanks), the mold that somehow got in and never left…but mostly I just need a  big change, and this will provide one (albeit temporarily). I’m also thinking of a nice nose piercing…won’t the SO be surprised when he picks me up at the airport! I can just see the look of shock on his face now. Teehee.

old-fashioned chocolate pudding (w/ lavender)

Posted On March 16, 2010

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Here’s another recipe I like.

GRANDMA’S CHOCOLATE PUDDING

A scrumdiddlyuptious way to impress your friends and relatives!

1/4 c sugar

1 egg

2 T cornstarch

1/4 t salt

2 c milk

6 oz quality chocolate (or semi-sweet chips!)

1 T butter

1 t edible lavender

1 t vanilla

(T=Tablespoon; t=teaspoon)

Mix dry ingredients together in a medium saucepan. Whisk in milk. Heat on medium, stirring constantly. It should take 10-15 minutes to thicken, make sure you keep stirring it or you’ll be sorry! Once small bubbles begin to form at the edges, it should be plenty thick. You want it to be just boiling. Don’t let it boil like crazy. Stir it one minute more.

Remove from heat. Stir in butter, vanilla, chocolate and lavender (a light hand w/ the lavender & the vanilla, please!). Let cool, chill. Put plastic wrap on top of pudding if you dislike “skin”. Alternately, pour into a graham cracker (or Oreo) crust and chill. Let stiffen 2-6 hrs.

To serve, top with homemade whipped cream, Cool Whip, store-bought, etc. and garnish with the berry of your choice (raspberries, blackberries or strawberries are all delicious in the summer!). Serve with ice cream or frozen vanilla yogurt if you like.

comfort blog

Posted On March 12, 2010

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This blog isn’t sure what it wants to be yet. Should it be all about the many travails of the stay-at-home mama/writer? A craft blog? The saga of my weight-loss woes? Or the epic rumors of our life in Alaska, all in one place? Or what about being a Pagan and budding tarot reader in America? I don’t know yet. And since I don’t know, here is the cure for it all: soup. Or, more specifically, my favorite comfort-soup recipe, which I tweaked until it came out completely different on the other side. I wish I had a picture! Maybe when I find that USB cord.

GREEK-STYLE POTATO SOUP (serves 6)

4-6 potatoes (peeled or unpeeled, I like them unpeeled), diced

1 medium onion, diced

1 1/2 t salt

dash pepper

5 1/4 c water

Cook until potatoes are tender.

Heat in second pot (your larger pot):

1 1/2 T butter

1 1/2 T flour

Stir to make a roux.

Add:

3 c liquid drained from potatoes

Cook and stir until smooth. Now add the yogurt, 1/4c at a time, until you’ve reached the tartness you desire. Add the potatoes and onions back to the soup. I like to add up to a cup, stirring like mad, otherwise it separates and looks weird. Throw in some fresh dill, up to 1T (2T for dried). You’re done! Eat up, mmm!