Sunday, September 30, 2012

Falling Water lace scarf


Length after blocking: 70-74 inches, width after blocking: approx. 6 inches
(Length and width before blocking: 48-52 inches x approx. 4 inches)

2 skeins Patons Classic Wool in Royal Purple
US #7 straight or circular needle


 = knit on RS, purl on WS 
• = purl on RS, knit on WS
\ = ssk (slip 2 stitches as if to knit, then knit those 2 stitches together)
/ = k2tog (knit 2 together)
O = yarn over


Loosely cast on 34 stitches. Work four rows in garter stitch (knit every row). Begin working lace pattern, following the written instructions or the chart below. Complete 20-25 repeats of the stitch pattern, ending with Row 15. Work four rows in garter stitch and loosely bind off.
Note: Every row begins and ends with a border of 3 knit stitches. These border stitches are NOT shown in the chart, but are included in the written instructions. You may want to place a stitch marker after the first 3 knit (border) stitches on each row and before the last 3 knit (border) stitches, to distinguish them from the lace pattern stitches.

Row 1 [RS] k3, *p2, k6, rep from * 2 times, p2, k3
Row 2 [and all WS rows] k3, *k2, p6, rep from * 2 times, k5
Row 3 [RS] k3, *p2, yo, k2, ssk, k2, rep from * 2 times, p2, k3
Row 5 [RS] k3, *p2, k1, yo, k2, ssk, k1, rep from * 2 times, p2, k3
Row 7 [RS] k3, *p2, k2, yo, k2, ssk, rep from * 2 times, p2, k3
Row 9 [RS] k3, *p2, k6, rep from * 2 times, p2, k3
Row 11 [RS] k3, *p2, k2, k2tog, k2, yo, rep from * 2 times, p2, k3
Row 13 [RS] k3, *p2, k1, k2tog, k2, yo, k1, rep from * 2 times, p2, k3
Row 15 [RS] k3, *p2, k2tog, k2, yo, k2, rep from * 2 times, p2, k3


Weave in ends. Soak scarf in cool water until thoroughly wet. Place between two towels and squeeze out excess water. Block by pinning on a flat surface. Allow to dry.

Adapted from Bonnie Sennott

Apple cinnamon muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 teaspoons ground cinnamon
1 cup milk
1 egg
1 medium apple - peeled, cored and chopped

1 tablespoon brown sugar
1/4 teaspoon ground cinnamon

Preheat oven to 200C / 400F.
Sift flour then add baking powder, salt, sugar, and cinnamon and mix through. Beat egg well then add oil, milk and apple and stir well.
Add wet mixture to dry ingredients and combine quickly. Take care not to overmix or the muffin will be dry. Ladle spoonfuls into greased or lined muffin tins, about 3/4 full.

Combine topping ingredients in a bowl then top mufins with a spoonful of mixture.

Bake for about 20-30 minutes or until a skewer inserted comes out clean.

Whole wheat, rye, spelt and flax sourdough bread

3/4 cup + 1 tbsp. water
2 tbsp vegetable oil
1 cup sourdough starter (room temperature)
1 tsp salt
1 tbsp sugar
1 cup whole wheat flour
1 cup spelt flour
1/2 cup rye flour
2 tbsp vital wheat gluten
2 tbsp all-purpose flour
2 tbsp ground flax seed
2 1/4 tsp active dry yeast

Add ingredients in order in bread machine, program for dough. When finished, place in buttered bread loaf pan. Cover and let rise for 1 hour. Preheat oven to 375 degrees F and bake for 30-40 minutes.

Wednesday, September 19, 2012

Sourdough apple cake

1 cup sourdough starter
2 eggs
1/3 cup oil
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped walnuts (optional)
2 cups chopped apples ( I used two large ones)

Combine the sourdough and the eggs and oil, stir well. Add the dry ingredients stirring well and then stir in the apples and walnuts. Pour into a greased square pan or 9 inch cake pan with removable sides.


1/2 teaspoon cinnamon
1/2 cup brown sugar
2 tablespoons butter or margarine
1 tablespoon flour

Mix these ingredients together, cutting the margarine into pea sized pieces.

Sprinkle the mixture over the top of the batter spreading to cover the whole top of cake. Preheat oven to 350º and bake for 40-45 minutes or until tester inserted comes out clean.

Recipe adapted from 

Soba noodles with shrimp and cilantro

6 ounces soba noodles
3 tbsp vegetable oil
3 tablespoons low-sodium soy sauce
3 tablespoons tamari
1 teaspoon agave syrup
2 large shallots, thinly sliced and separated into rings
6 garlic cloves, coarsely chopped
1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
1 pound large shrimp, shelled and deveined
2 scallions, finely chopped
1/4 cup chopped cilantro
1/4 teaspoon crushed red pepper
Lime wedges, for serving

In a bowl, combine the lime zest and juice with 1 tablespoon of oil. Stir in the shrimp and season with salt. Marinade in the refrigerator for an hour.
Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 1 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.
In a large skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Add shrimp and sautee until no longer pink.
Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, and crushed red pepper. Arrange the shrimp on top and serve with lime wedges alongside.

Adapted from Food and Wine

Sunday, September 9, 2012

Lamb sish kebab

1 lb cubed leg of lamb
1 yellow squash
1 medium onion
1/2 of an  oz package mushroom
1 red pepper
1/2 green pepper
1/4 C olive oil
2 tbsp vinegar
1 tsp dried rosemary
1 tsp dried oregano
salt and pepper

In a large bowl, mix oil, vinegar, rosemary and oregano. Add lamb, onion and mushroom. Marinade for 24 hours. Add all ingredients on skewers and grill.

Couscous with orange and cranberries

1 cup dried couscous
1 cup orange juice
1 cup water
1 bouillon cube
1 tsp dried or 1 tbsp fresh parsley, chopped
2 teaspoons olive oil
1/2 teaspoon salt
1 teaspoons grated fresh ginger
1/2 cup dried sweetened cranberries
2 tablespoons toasted slivered almonds (optional)
1 teaspoon olive oil


In a sauce pot, bring the orange juice, water, bouillon, parsley, salt and grated ginger to a boil. Add the couscous, olive oil and the cranberries and stir well, cover and allow to reconstitute for 10-15 minutes.

Adapted from

Peach cake tatin

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
2-3 large fresh peaches, pitted and sliced into approx 1/2″ pieces
1 3/4 cups granulated sugar, divided
2 large eggs, at room temperature
1/3 cup sour cream or yogurt
1/4 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the peaches in the dish.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don’t stir. Pour evenly over the peaches.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the peaches and bake for 30 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a peach sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature.

Recipe adapted from

Monday, September 3, 2012

Hortobagyi husos palacsinta - Hungarian savory crepes with lamb

500 g (1 lb.) ground lamb
2 tsp Hungarian paprika
1 tsp Piros Arany
1 onion, diced
1 large tomato, diced
1 Hungarian pepper, diced
2 dl sour cream
vegetable or olive oil 
salt and pepper 

Make crepes according to recipe. Brown the diced onion on some oil. Add the meat, Hungarian paprika, salt, the tomato, and the Hungarian pepper. Braise in little water until done. Filter through a colander. Add 100 ml of sour cream to the gravy. Add enough gravy to the meat to make a paste, and keep the rest for serving. Roll the paste in the crepes. Pour some gravy on the pancakes and put them in the oven at 200 C (375 Fahrenheit) for about 15 min or until slightly crisp. When serving, pour more gravy and sour cream on them.

Zip-neck sweater

Pattern is from Lion Brands website
Material: Wool of the Andes in cobblestone heather from Knit picks, about 12 skeins
circular knitting needles size 7 and 8
9 inch black zipper

Sunday, September 2, 2012

Watermelon martini

2 Cups diced watermelon
1/4 cup orange juice
1.5 ounces triple sec
3 ounces vodka
squirt of lime juice

Puree the watermelon in a blender. Combine all ingredients in a mixer with ice, shake and strain into a martini glass. Makes two drinks.

Cold soba noodle salad with cucumber and shiitake

1 pound shiitake mushrooms, stems discarded
8 scallions
3 tablespoons peanut oil
Salt and freshly ground pepper
3 tablespoons light soy sauce
2 teaspoons freshly grated ginger
2 teaspoons minced garlic
1 teaspoon Asian sesame oil
1/2 teaspoon rice vinegar
1/2 teaspoon chili oil
7 ounces soba noodles
1 large cucumber—peeled, halved, seeded and cut into thick matchsticks
2 teaspoons black sesame seeds (optional)

Light a grill or preheat a grill pan. In a large bowl, toss the mushrooms and scallions with the peanut oil and season with salt and pepper. Grill the mushrooms over moderate heat, turning once, until cooked through and tender, about 4 minutes; transfer to a plate. Grill the scallions, turning once, until softened and blackened in spots, about 2 minutes; add to the mushrooms. Let the mushrooms and scallions cool, then thinly slice them. (or sautée mushroom and scallions in a pan in the peanut oil)
In a small bowl, whisk the soy sauce with the ginger, garlic, sesame oil, rice vinegar and chili oil.
In a large pot of boiling salted water, cook the soba noodles until al dente, about 4 minutes; drain. Transfer the noodles to a large bowl. Add the mushrooms, scallions, cucumber and dressing and toss well. Sprinkle with the sesame seeds and serve.

Recipe adapted from Food and Wine magazine

Saturday, September 1, 2012

Southwest spelt berry salad

1.5 C spelt berries
3 cups water
12 oz corn (frozen or fresh, cooked)
12 oz cooked black beans, or 1 can, rinsed
1/2 red pepper, diced
4 green onions, thinly sliced
1/2 bunch fresh cilantro, chopped
1/2 pint cherry tomatoes, halved
8 oz feta, cubed
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil

Cook the spelt berries in a large pot until cooked, about 50 minutes to an hour. Drain any excess water from berries, and cool in a large salad bowl. When berries are cool, mix in veggies (corn through tomatoes) and cheese. 
Combine rind and next 4 ingredients (through sugar) in a small bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand at least 30 minutes; serve at room temperature.

Amaretti cookies

1 cup whole blanched or unblanched almonds
1/2 cup powdered sugar
2 egg whites
1 tablespoon amaretto or 1/2 teaspoon almond extract
1/8 teaspoon cream of tartar
1/2 cup granulated sugar

Preheat oven to 325 degrees F. Line large cookie sheets with parchment paper or foil. Lightly grease foil, if using. In a food processor combine 1 cup almonds and the powdered sugar. Cover and process until finely ground. Set aside.

In a large bowl, beat the egg whites, amaretto, and cream of tartar with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in 1/2 cup granulated sugar, about 1 tablespoon at a time, until stiff peaks form (tips stand straight). Fold half of the almond mixture into the egg egg white mixture. Fold in remaining almond mixture.

Spoon almond mixture into 1-inch diameter mounds, 2 inches apart on the prepared cookie sheets. Place a whole almond atop each cookie. Sprinkle lightly with coarse sugar.

Bake for 13 to 15 minutes or until tops are set and lightly browned. Cool completely on cookie sheets on wire racks. Peel cookies off parchment paper or foil when cool. Makes about 48 cookies.