Seraphina Shawl in Black Sensations Rainbow Boucle

Seraphina Shawl in Black Sensations Rainbow Boucle

My very first, which definitely won't be my last. This first one was made using the full 11oz. skein. I love this
yarn, even though I was a bit nervous after hearing others complaining about it. The pattern became easy if
you just follow the chart, and don't read the directions.

This was made with Black Sensations Rainbow Boucle and and N Hook. I have already begun one in
Green Sensations Rainbow Boucle with a K hook.
The finished measurements to the black Seraphina Shawl is: from neck to bottom tip is approx 26 inches
and from side tip to side tip is almost 6 feet.

You can find the pattern here.

Baby Ripple Afghan

Baby Ripple Afghan

This was so easy, as most ripples are. I ended up using Red Heart yarns to match the colors of the baby's room. Emily chose most of her baby items from Targets. I made this afghan a little longer as a floor changing pad. I like the way red Heart Worsted washes compared to all the others.

The colors and rows I used were:
5 rows of 0360 Cafe Brown

3 rows of 0718 Shocking Pink

2 rows of 0661 Frosty Green

1 row of Baby Pink

8 rows of 0316 Soft White.

I started with a chain of 142 and used a "I" Hook.

You can get the pattern here

Starting my Seraphina Shawl with Pammy Sue

Starting my Seraphina Shawl with Pammy Sue

I am so excited, Pammy Sue over at Scottys Place has started making the most gorgeous shawl in JoAnn's Rainbow Sensations Boucle in Dark Blue. We don't have a JoAnn's, but luckily we were in Webb City, Missouri for the weekend, and not only did JoAnn's have it, it was on SALE !!!

I bought 5 Skeins:
Black - Rainbow Boucle
Green Print - Rainbow Boucle
Pink/Grey - Rainbow Boucle
Berry Print - Rainbow Boucle
Red Print - Rainbow Boucle

I am starting out with the Black, since my granddaughter will be playing in the symphony at college this fall and she has to wear a lot of black. I wish now I had bought at least 2 of one color so I could try the afghan pattern on the label.

If you want to start this lovely shawl with everybody, See Pammy Sue here.

Savannah's Famous Pirate House Onions Au Gratin

Those terrific shriners are selling their classic Vidalia Sweet Onions again. Just once a year these special guys hit the streets with a trailor load of Vidalias. This is one of our favorite recipes for Videlias, taken from an old Folsom Farms Cookbook.

Ingredients:
5 cups Videlia onions, chopped, cooked & drained
5 cups shredded cheddar cheese
1/2 cup self-rising flour
1/4 tsp black pepper
1/2 tsp salt
6 Tbs Butter



Chop onions, put in a saucepan and cover with water. Cook until just tender.

Melt butter in the bottom of your 2 quart casserole dish.

Drain onions and mix with 4 cups of Cheddar cheese and remaining ingredients.

Pour into your 2-Quart casserole; Sprinkle with your final cup of cheese.


Bake at 350 degrees for 30 minutes.

We served this wonderful side dish with a smoked pork loin from our back porch electric smoker. If you haven't bought yourself or hubby one yet, it's a perfect gift.

2009 May KAL - Daisy Dishcloth

2009 May KAL - Daisy DishclothI love knitting these dishcloths. I need to start doing some plain white ones so I can bleach my countertops. They are very simple, if you are new to knitting.

You can join here.

Raindrops in the Pond

It's hard to garden this year in between the raindrops. My flowers are loving the extra moisture, but then again so are the weeds. (sigh)
This is our backyard pond that is home to 20 rescued feeders from the local pet shop. Some are up to 6 inches long. They are very lucky fish, for when we are on the road, they are fed by Colton, our neighbors son.

Cooking A Delicious Beef Tongue

Delicious Beef Tongue

Ingredients:
1 Large Beef Tongue ( Size to Fit your pot)
1 Large Onion3 Bay Leaves
1 tsp. Thyme Leaves, or ground if that's what you have.

Choose a good size tongue at your local meat market. If you have a large family cook several in your large stock pot. If it is frozen make sure you allow it to defrost totally.

Wash your tongue after removing it from its package, and put it in your large pot, making sure the water will cover your chosen tongue.

Add a quartered onion, and all the spices. Fill your pan with water making sure to cover tongue with water.

Cover and Cook on your stove-top at medium heat until it's at a good boil, then reduce heat to low and let it cook for 4 to 5 hours. Your time won't change whether you are cooking 1 or 10 tongues. You may need to add hot water if the water gets low. This usually only happens if you are using a large stock-pot with a loose lid.

You know when your tongue is done when a large piercing fork slides in and out easily and there is no color to the juices from piercing holes.

Turn off your stove-top heat and allow tongue to stand for 15 minutes. CAREFULLY remove tongue to a large plate. I use the large piercing fork to hold the tongue in place and use a sharp knife to start peeling the heavy skin. It peels easily while the tongue is hot. Just becareful because it can have pockets of boiling water trapped under the skin.

You can eat the tongue hot as a main course, or my children and grandkids favorite is cold tongue sandwiches.
Experience Life !