Latest project

Here it is - this is two "motifs" completed. I need to do 6 or 7 more (I'll decide when I get closer to finished how wide I want it to be). I love this filet crochet thing - I don't think my wrists could handle it with thread, but this afghan is a blast - satisfies something in me, lol. The whole side to side thing - instead of top to bottom - is wonderful, too. I really like that. This is the first project I really did a proper gauge on - I need a K hook, the pattern calls for an I. Never thought of myself as a tight crocheter but that appears to be the case!

This afghan is a wedding gift for a wedding later this month.



This is a project I finished a couple weeks ago - I'm very proud of it. THe poncho is a revamped Lion Brand pattern and the hat is all my design. Not bad for someone who's been crocheting for 3 months!!



Andrew and I are baking some cookies. I pulled a handful of cookie dough balls out of the freezer from my last "monster cookie" batch, we put them on the pan and tossed them on the oven. I have to say again that I LOVE my freezer - it has saved me so much time and frustration! There's a lot of shopping and cooking involved in feeding 6 people, and between that and my pantry, I've been able to stock up and not have to run to the store for something or other a few times a week. It has been a real blessing.

I made these the week after Halloween and used chopped up Halloween candy instead of the candy and chips in the recipe - a total of 4 cups of chopped candy. The embarrassing thing is that barely touched the candy - I still have a bunch of it in the freezer!!!

Monster Cookies

1 dozen eggs
4 cups white sugar
2 pounds brown sugar
1 pound margarine
8 teaspoons baking soda
1 tablespoon corn syrup
1 tablespoon vanilla
3 pounds peanut butter
18 cups oatmeal
1 pound M&Ms
1 pound chocolate chips

Beat eggs and white sugar. Pour into a LARGE bowl (a 42 oz mega bowl works). Beat brown sugar, margarine, baking soda, corn syrup and vanilla. Pour into your LARGE pan. Add peanut butter and mix well. Add oats, m&ms, and chocolate chips and mix well stirring to bottom of bowl. Hands work best. Drop onto cookie sheet and bake at 350 degrees until cookies are brown around the edges and dry on top. The length of time depends on the size of the cookies. A heaping tablespoon will take about 10 minutes; frozen, add 2-3 minutes. Don't overbake!

I freeze these by using a portion scoop and flash freezing the balls. Some people do logs but I like being able to go straight from the freezer to the oven. Oh, and sometimes these are called kitchen sink cookies - it may actually be easier to sterilize your sink and mix the cookies in there! I know people who do it!

Love bacon - hate the spattering pan? Here's a tip (besides going to turkey bacon ) ... line a cookie sheet with foil. Place a cooling rack (like for cookies) over the foil. Take your bacon slices, and lay them on the rack, overlapping so that the fatty side is on top of the lean. Bake at 400F for about 45 minutes or until the crispness you prefer. Remove to a plate lined with paper towels, cool, and freeze or use immediately as desired. Perfectly cooked, mess-free bacon!

I decided to play around in photoshop again - I'm not that skilled at this point, but I like to fiddle around with it. Besides, I had the need to make myself a button, lol. Here it is ...



Enough blabbing from me ... I'm off to