Tuesday, October 16, 2012

Baby Knits

A baby is always a good reason to knit. (especially if it's a long elfish hat) I always make these a little bigger than they need to be because I hate something that can be worn right away, and then never again. I wanted this hat to be good for a couple of years of wear. (the down side being it can't be worn until his head grows a little)

I normally hate pom poms...but somehow since it's a baby hat it just seemed naked without it. I actually haven't made a pom pom since about 1988, I learned it in Girl Scouts, made about 100 and then didn't make another until this project.

I wrapped it another of my leftover giveaway bags from way back in my ETSY store days. One of these days I will finally use the last one...till that day comes it saves me time and money to wrap it in a pre-made fabric bag. (plus it's good to keep trash out of the landfill, right?)

You know, I was cursing the bad weather...but it's gotten me back in a crafty frame of mind. More projects to come...

Thursday, October 11, 2012

Solitude and mushrooms

Because of some unseasonably nice weather we put aside some homeschool time and went outdoors. Three trails in three days. We found plants and beauty and gorgeous vistas...and even some solitude. Laurel was mostly in charge of the camera and snapped pictures of everything from a squirrel to moss. (mostly mushrooms though)

And what I learned is that sometimes I need to slow down. Usually when we go out somewhere it's on my schedule. But the last few days hiking with a little buddy I realized that it's not all about me.

So I had to slow down...A LOT.

And stand still while she snapped pictures.

And accept it when she didn't want to learn what I wanted to teach.

And watch while she began to be captivated by the beauty around her (without mom to tell her how captivating it is).

I really had no idea how much more homeschooling was than just educating my child.

I'm starting to get it now.

Tuesday, October 9, 2012

Homemade Huckleberry Sauce

Not to be used until Thanksgiving...

Our weather has been so amazing lately that we have found ourselves out at a park or a trail everyday. We had planned to go out on the boat on Sunday for some crabbing and fishing, but the wind was blowing a little too hard for us. So impromptu trip to Settler's Cove for some beachcombing. Instead...we got distracted by the bright red huckleberries everywhere and picked until it was time to go home.

The whole family got in on the action.

Then after washing and picking over the berries I turned it into a huckleberry sauce, to be used in lieu of cranberry sauce for Thanksgiving.

We have one more day of good weather, so tomorrow we will pick some more for our annual Christmas Eve cran-horseradish dip (huck-horseradish in this case).

Huckleberry Sauce Recipe

4 cups berries
1 cup sugar
1 cup water

boil sugar and water, add berries and stir. Bring to boil and simmer for 10 minutes. Pour into sterilized jars.

Wednesday, October 3, 2012

Great Granola (finally!)

I have tried granola recipe after granola recipe and I just have never gotten it quite right. Until today. The inspiration was some yogurt that was on sale that was SO GOOD that it required better treatment than just plain 'ol yogurt. (Greek Gods is the brand and good is the taste)

Granola Recipe

1 stick of butter
1/2 cup of Agave (more if you like it sweeter, but if you substitute honey don't put more than 1/2 cup)
4 cups of rolled oats
1/2 t vanilla
dash of salt
1/2 cup walnuts (optional)
1/2 cup millet (optional)
1/2 cup flaked coconut

Preheat oven to 350 degrees. Combine oats, nuts, millet and coconut in a large bowl and set aside. Combine butter and agave nectar in a pot and heat to a boil, stirring constantly. Let it boil for one minute (not stirring), then take it off the fire, add the vanilla and stir. Pour in a thin stream over oats and stir to coat.

Once it's all coated, pour into baking sheets and toast at 10 minute intervals, stirring at each interval, until browned and crispy. (30-45 minutes) Let it cool completely, it will crisp up more as it cools. Once it's completely cooled you can store it.

A little of this yogurt, a spoonful of homemade Alaskan blueberry jam and a sprinkle of granola...heaven in a cup.

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