Its all true, the boogie girl is real, and you've found her. She knits, sews, spins, does pottery and writes it all down in this blog.
Wednesday, November 23, 2005
Details details details
The past 2 days have been days from heck (not quite hellish). I obviously haven't knit much. So, I'll bore you with the details of my sweater since I can't wow you with progress.
Pattern: Rogue
Mods: Claudia's hem and cardi mods.
Yarn: Paton's Classic Merino in Paprika
Needles: US 5
Gauge: 6 sts and 7 rows to 1 inch
Size: 39-43" ---- I'm off in my gauge so I'm knitting between these 2 sizes to come up with the size that will hopefully fit me.
The problem: I think I'm going to run out of yarn. I have just enough for the 39 size but I'm more than 100 yards short of the 43 size. I'm leaving off the pocket and I'm stubby so maybe that will save enough yardage.
Tomorrow we're heading to my in laws for dinner. I don't have to do any major cooking. I just need to make a couple of vegetarian friendly dishes. I'm hoping to squeeze in some knitting time. Grrrrr.
My favorite holiday faire is stuffed mushrooms:
Stuffed Mushrooms:
Onions -1 medium chopped
Celery - a couple of stocks chopped
spices
Butter
Veggie stock - half a can
Stale bread (for stuffing) broken or chopped for stuffing
Large Stuffing Mushrooms - clean them and remove the stumps which you'll chop for the stuffing.
Boca Breakfast Sausage - chopped (Regular Jimmy Dean is ok for you carnivores)
Heat up some butter in a fry pan. Saute the onions, celery, sausage and mushrooms stumps. Add in spices like garlic, marjoram, salt and pepper - or whatever you like to add to stuffings. Remove pan from heat and put in a half can of Veggie stock. Add your bread and make sure it's well mixed and all the bread is moistened.
You want th bread moist but not mushy.
If you want to take the easy way out you can always get a bag of premade stuffing, add your sausage and chopped mushroom stumps then just moisten it with the veggie stock.
Place your clean mushroom tops in a pan so that you have little cups to fill. If you're lazy like me, you'll just throw the stuffing on top of it all. You can always fill each cup individually.
Melt a couple of tablespoons of butter, drizzle over tops of the stuffed mushrooms.
Cover pan with foil
Bake at 350 until tops are cooked
Uncover and bake another 15 minutes to crisp the top of the stuffing. If you're in a rush you can give it a couple of minutes under the broiler instead.
And for Eris...
*kachckshhhh* <--- can of whup ass opening.
My spicy, wooly Rogue is gonna leave Eris red faced in the dust.
Knit knit knit knit!
KNIT ON!!