Another Beautiful Day in the Neighborhood (Thanks, Mr. Rogers!)


Saw this among some of the knitting clipart and thought it was FUN!

Last night found 16 lovely ladies happily knitting/crocheting AND spinning wool at Panera; a brand-new lady (who knows another member who also spins) brought her small spinning wheel – we were fascinated. (No, I’m not thinking of taking up spinning – too much work to get yarn, in my humble opinion). It was another good night except-I was happily sitting there knitting & chatting when one of my friends said: “Pam, one of your stitch markers is on the floor” – Ok . . . I pick it up, wondering how it got there when I notice that somehow (have never had this happen before) my circular needles had come un-screwed causing what I was working on to come off the needles – UGH! I managed to get all the stitches back on the needle but ended up taking it home to repair. Took me a good hour to get all the stitch markers & stitches where they should be again after ripping out about 4 rows of knitting – sigh.

Today found me ‘out & about’ at the Library returning books & getting more, talking the librarians into putting up a Log Cabin flyer on the bulletin board (THEY have to do it – no tacks/pins etc. on it – they staple stuff up so only the ‘approved’ flyers are there) – also gave them a big stack of smaller flyers which they promptly started handing out to all customers – YAY! Stopped by the Log Cabin location to drop off some White Elephant stuff and got to chatting with a lady who knew me from when my youngest was in High School. Lo and behold I found myself voicing these words when she mentioned setting up the White Elephant stuff on Friday: “Do you need any help with that?” (Yep, you guessed it – going there around 1 p.m. to help – don’t know what it is about garage sales, etc. but I just LOVE messing with all the ‘stuff’/putting it in the correct areas/pricing, etc. I’m just crazy like that.


Caramel Apple Shortbread Bars

3 C. flour
3/4 C. powdered sugar
1 1/2 C. (3 sticks) butter, softened
3 very large Granny Smith apples,
cored/peeled/ sliced 1/8″ thick
1 1/2 C. sugar
1/3 C. water
3/4 C. heavy cream
2 T. butter
1 tsp. salt

Preheat oven 350 degrees F.
Line 9 X 13″ baking pan with large
sheet parchment paper; press paper
down to fit up the sides (there should
be excess paper hanging over sides of pan).
In large bowl using elec. mixer, mix flour &
powdered sugar. Add butter in large cubes &
mix until ingredients just form a dough – do
not over mix. Pat just under 2/3 of dough
into parchment-lined dish, smoothing out
the top until it is an even thickness (reserve
rest of dough for crumble). Bake 20 minutes.
Mix water & sugar in saucepan; heat on medium
heat, swirling occasionally until sugar is completely
dissolved. Bring to boil, brushing down sides of pan
using pastry brush dipped in water to prevent sugar
crystals from forming. When sugar has caramelized
to amber brown (3-6 minutes) add apples & stir
constantly. Apples will release liquid when they hit
the caramel & cause the caramel to harden a bit in
places – continue stirring, it will melt back down after
1-2 minutes. Continue to cook at high heat 3-4
minutes until liquid the apples release has been
cooked out & caramel is thick again. Add cream,
butter & salt, stirring constantly (protect your hands
from spatter by using oven mitts). Mixture will froth &
bubble – continue cooking on high heat until it settles
back down. Once mixture is glossy & smooth, remove
from heat. Pour over top of baked crust. Crumble
remaining dough evenly over top & bake 15 minutes
until caramel is bubbly & crumble is golden brown.
Let cool at least 1 hour before cutting.
NOTE: Poster recommends refrigerating several hours
before cutting so caramel will set up firmly. Serve cold.
Makes 12 large bars


Cheesy Cabbage Casserole

1 head cabbage, cooked until
tender & finely chopped
3 C. zucchini, seeded/sliced
2 C. flour
1 small onion, minced
1 tsp. baking powder
1/2 C. Parmesan cheese, grated
2 T. fresh parsley, chopped
1 tsp. salt
1 tsp. oregano
3 cloves garlic, minced
1/2 C. vegetable oil
4 eggs, beaten
1 1/2 C. grated Cheddar cheese
fresh ground black pepper, to taste

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl whisk
eggs with vegetable oil, oregano &
parsley – season with salt/pepper.
In another bowl combine flour &
baking powder; slowly whisk eggs
into dry mixture. Fold in chopped
onions, garlic, zucchini, cooked
cabbage, Parm. cheese & parsley –
transfer to prepared dish.
Bake 20 minutes until mixture
begins to set; sprinkle top with
shredded Cheddar cheese & bake
another 10-20 minutes until
bubbly. Garnish top with more
parsley, if desired & serve.
Serves 8


Zucchini Chips

1 large zucchini
2 T. olive oil
kosher salt

Preheat oven 225 degrees F.
Line 2 large baking sheets
with parchment paper. Slice
zucchini thinly; place slices on
a sheet of paper towels & put
another towel over top – press
on them (helps draw out the
liquid so it cooks a bit faster).
In small bowl pour olive oil; using
a pastry brush, brush oil on each
slice then sprinkle salt over baking
sheet. Do NOT overseason, better
to use less salt initially – slices will
shrink so if you overseason, it will
be too salty. (you can always add
more salt later). Bake 2+ hours
until they start to brown & aren’t
soggy and are crisp. Let cool before
removing & serving. Store in air
tight container for no more than 3
days. Makes 50+ chips


Cherry/Tomato/Basil Salad

2 C. (each) red & yellow cherry tomatoes
2 C. grape tomatoes
10 fresh basil leaves, chopped (about
1/4 C.)
1/4 C. Ranch salad dressing
2 cloves garlic, minced
1/2 tsp. ground black pepper

Slice some tomatoes in half & place
in large bowl. Add remaining
tomatoes & basil; mix lightly. Mix
dressing & garlic until blended &
add to tomato mixture; toss to
coat. Sprinkle with pepper.
Serves 8 (3/4 C. each)

(recipe: kraft recipes)

Honey Lemon Chicken

1 1/2 lb. boneless skinless chicken
breasts, cut into cubes
3 cloves garlic, minced
3 T. soy sauce
2 T. white wine vinegar
1 T. olive oil
salt/pepper, to taste
sesame seeds, lightly toasted

2/3 C. chicken stock
3-4 T. honey
1 1/2 T. cornstarch
1 lemon, zested & juiced
1/8 tsp. ground ginger
salt/pepper, to taste
Cooked rice for 4
In large ziplock bag combine soy
sauce, white wine vinegar, garlic &
chicken cubes – seal bag & shake to
evenly coat chicken. Refrigerate
2-8 hours or overnight. Remove
chicken from marinade (discard
marinade) – season chicken generously
with salt/pepper. Heat olive oil in
large pan or skillet over medium-high
heat & brown chicken on all sides until
cooked through, 6-8 minutes. Place
chicken on a plate. In small bowl whisk
chicken stock, honey & lemon juice;
sprinkle in cornstarch & whisk until
smooth. Season with ginger, salt/pepper &
taste – adjust seasoning, if necessary. Pour
sauce mixture into skillet (same one you
cooked the chicken in) return to medium-
high heat. Bring to boil & cook 3-5 minutes
until thickened. Return chicken to pan &
toss to coat.
Serve over cooked rice. Serves 4


Cheese Potato Packet – GRILL

2 medium potatoes, sliced
3 T. water
2 strips bacon, diced
1 small onion, thinly sliced
4 oz. Velveeta cheese, cubed
3 T. butter, cubed

Place potatoes & water in micro-
wave-safe bowl. Cover & microwave
on High 2-3 minutes until almost
tender. In small skillet cook bacon
over medium heat until partially
cooked but not crisp – remove to
paper towel-lined plate to drain.
Drain potatoes; on double thickness
of greased heavy-duty foil (about 18
inch square), layer half of potatoes,
bacon, onion, cheese & butter –
repeat layers. Fold foil around potato
mixture & seal tightly. Grill, covered,
over medium heat 12-14 minutes until
potatoes are tender & cheese is melted.
Carefully remove foil to allow steam to
escape. Makes 2 servings.


Creamy Spinach Roll-ups

1 (8 oz) pkg. cream cheese, softened
8 oz. Monterrey Jack cheese, shredded
1/4 tsp. garlic powder
1/4 yellow onion, diced small
1 (10 oz) pkg. frozen spinach, thawed/
drained well
1 box puff pastry sheets (2 sheets)
1 egg
1 T. water

Preheat oven 400 degrees F.
In large bowl combine egg & water in
small dish. Combine cream cheese,
Mont. cheese, garlic powder & onion in
a bowl-mix well. Add spinach to mixture
& stir. Unroll puff pastry & brush both
sides of each sheet with egg/water
mixture. Spread spinach  mixture over one
side of both pastry then roll up & slice.
Place slices on a greased baking sheet &
bake 20 minutes until pastry turns golden

(recipe: getinmybelly)


Had to get gas today and our prices have dropped a bit:
$2.49/9 down from $2.59/9 – I like that!

Not much else new – still looking at knitting basket images
(free clip art)
; today I discovered at site that has 40 images
per page (of knitting related illustrations or photos) and
482 PAGES of that! I’ve been going through them then
taking a break and going back – my eyes can only take in
so much at a time! So far I’m on Page 60 – let’s see, doing
the Math, that would be 3,600 images I’ve looked at JUST
TODAY! Found some cute things I’ll be using on this blog
later and some images I’ll save for the knit group – amazing
what you can find! (the site for all this was:
just in case you might like to check them out.

Hope your day is going well;




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One CommentLeave a comment

  1. There you go again helping some one do something. You don’t have enough to do already. My kid says I’m a workaholic but you top me four ways of Sunday!

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