Sock

The other day I knitted a sock.

It wasn't a very good sock, though it was recognizably sock-like.  I wasn't really expecting it to turn out because I had the wrong sized needles to begin with.  So I made it for practice.  And next time, I will make better socks.

Christmas Baking

This last Saturday a friend came over and together we put our "wifely skills" to good use, making a variety of Christmas goodies:

Peppermint Bark
Chocolate covered pretzels
Sugar Cookies
Mints

My friend Katie did most of the work with chocolate,

while I spent most of my time on the cookies and mints.  

The recipe for sugar cookies is one that's sort of a family recipe.  Not really the norm, and maybe not the best for shapes and frosting.  Still, it worked.  At it's really quite tasty.

Sugar Cookies

1 c. butter

1 c. crisco
1 c. white sugar
1 c. powdered sugar
(cream together)
1 egg
(beat into butter mixture)
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
1 tsp. almond extract
4 c. flour
(add and mix all together)

Roll out into logs and cut into slices.  Dip in sugar and place on cookie tray.  OR, roll out flat and cut out desired shapes.  Bake at 350 for about 10 minutes. :)

We frosted ours with a basic cream cheese frosting, food coloring added.

The mints are also a Christmas tradition in my family.  The recipe is quite easy, but forming them is rather time consuming and requires the use of flexible rubber molds.

Mints
1 8oz package of cream cheese
1 1lb bag of powdered sugar
Desired flavors and colors

Kneed the sugar into the cream cheese until it is all incorporated and a smooth dough is formed.  I always do this by hand.  Not sure how well a mixer would work.  Divide the dough according to how many flavors and/or colors you want.
Some recommended flavors:
Mint (spearmint, wintergreen, or just a generic mint can all be used, depending on what you want and can find)
Almond
Cheesecake
I've also used:
Peach
Butterscotch
Cinnamon
Pretty much any flavor you want can be used.  And any color.  Put a few drops of each on the portion of dough you wish to flavor and color.  Kneed until it's all incorporated.  If you want a stronger taste or brighter color, add more and repeat.  When the dough is as you wish it, take a small bit, dip it in sugar, and press into a mold.  Bend the mold back to release.  Repeat until you run out of dough or decide to give up and go to bed. :)

When well done they are very pretty and tasty and can be used at weddings or showers, as well as for Christmas time. :)

Knitting

I've spent quite a bit of time this fall teaching myself to knit (better).  I had done a little before, but really not much.  I found crocheting quite a bit easier.  Apparently this fall, though, I wanted a challenge.  I still have a lot to learn, but I feel like I'm coming along nicely.  Nicely enough to attempt my sister-in-law some of the basics when she came to visit.

In her own words:

There once was a girl named Alana

Who hailed from the state of Montana.

    Once she did sit,

    And teach me to knit.

I think I will make a bandanna!

She's getting the hang of it.  I have no doubt that soon her skills will outstrip mine.  :)

Cheesy Garlic Knots

Once upon a time (in Israel) on of my friends mentioned that he had a longing for cheesy garlic bread (or something like that).  While his exact words have faded into the mists of memory, their result has not.  We were on a trip at the time, but when I got home I began thinking and looking up recipes and planning to try to create something that might satisfy that craving.  Eventually I put all my planning into practice.  The experiment was a success.  A rather raging success, to judge from the reviews I got every time the experiment was repeated (not to brag or anything).   So here's what you do:

1. Get some bread dough.  Don't really care what kind.  Just something generic.  You can buy it if you want, though I refuse to condone such action.  Other than that, you know, just some sort of bread dough.  Flour, salt, water, and yeast.  Maybe some sugar and oil.  That's all you need.  (Or knead?)  Usually I was in a hurry when making them, so I didn't even let it rise before shaping.

2. Roll out the dough into a rectangle, with the dough a few millimeters thick.  Doesn't have to be exact.  Your goal is to cut the bread into roughly uniform strips, about 4"x1" or so.  However that happens best for you.  Take each strip and tie it in a knot.  (Sorry about the lack of pictures...I'll have to remedy that someday.)  Place the knots on a greased sheet pan, fairly close together.

3. Let the rolls rise for a while and then bake them.  I do this differently every time.  If you want numbers...well...I guess let them rise for around 40 minutes and then cook them at about 350F for about 20 minutes.  They should be golden brown on top.

4. MEANWHILE, while the rolls are rising and baking, prepare the topping.
a. Take about a head of garlic...maybe a little less...to taste.  Mince well.
b. Put garlic in a frying pan with butter and/or olive oil.  This last time I used both.  Whatever you prefer.  You'll want quite a bit...probably around 1/2 c.  Maybe a little less.  Saute garlic.
c. When garlic is just starting to get brown in a couple places, mix in salt and italian-type seasonings.  Probably about a teaspoon of salt.  And then oregano, marjoram, sage, basil, thyme, rosemary... say...around 1/4tsp. of each.  To taste.  Remove from heat.
d. Grate parmesan.  I suppose you could use the powder stuff you buy at the store...but really...freshly grated is far better.  I use my handy-dandy microplane (pictured below).  It's great (grate?)!

5. As soon as you take the rolls out of the oven, using a pastry brush, spread the oil, garlic, and herbs over the rolls.  If needed, use a spoon to get chunks on top of the bread.  Spread it out evenly.  Then sprinkle the parmesan cheese all over the top.  Be generous.
6. Serve warm.  (The ones below are a day old...so not quite at the top of their game.  Still tasty, though!

Historic Afghan

I vaguely remember as a little girl learning to embroider with my mom and maternal grandma.  I remember watching my mom crochet things, and I still have an afghan that my paternal grandmother made for me from the purple yarn I picked out.  I come from a long line of women who were clever with their hands, whether in cooking, sewing, working with yarn, or other talents.  

I remember a time, not quite as long ago, when my grandma was no longer able to handle a crochet hook well enough.  She gave me most of her yarn.  I remember looking through what she had given and discovering a project that had already been started.  There was the pattern, a couple rows already completed, and four colors of yarn, several skeins of each, just waiting to be made into a finished project.  

So I finished it.  

 And then I gave it back to my grandmother.

I won't claim that it's become a treasured family heirloom or anything of the sort, but I did have fun making it, and she does still have it.  These pictures are from the last time I visited her.

Hat!

Before leaving for Israel I had managed to collect quite a surplus of yarn.  I sold much of it before I left, but there were bits and pieces I just couldn't bear to part with.  Since returning, I've decided that said yarn either needs to be made into something useful...or otherwise disposed of.  

With that goal in mind, I thought I would use some of the yarn to make a hat.  I like hats.  And I must say, I think it turned out rather adorable.  

Cute model too. ;)

Here's a view of the back with the "heart detail" visible.  

And the side: 

Obviously the model is quite delighted by it.