Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.")
Wednesday, December 24, 2008
Friday, October 3, 2008
Creamy Pumpkin Soup
The origional recipe off of All recipe.com or what they did.....
INGREDIENTS
4 1/2 pounds sugar pumpkin
2 cups chicken broth
1 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
4 cups seasoned croutons
My folders:
DIRECTIONS
Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.
What I did.....
put in the crock pot set on 4 hours high
2 quarts of pumpkin (canned pumpkin or squash will work too. See what looks good at the market)
32 oz box of low sodium chicken stock
1 heaping tablespoon of chicken boullion
when finished cooking, it will look a little darker and translucent.
Zip with stickblender until smooth and add 1.5-2 cups half & half.
Add 1 heaping tablespoon of Morroccan Seasoning ( or more or less to taste)
INGREDIENTS
4 1/2 pounds sugar pumpkin
2 cups chicken broth
1 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
4 cups seasoned croutons
My folders:
DIRECTIONS
Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.
What I did.....
put in the crock pot set on 4 hours high
2 quarts of pumpkin (canned pumpkin or squash will work too. See what looks good at the market)
32 oz box of low sodium chicken stock
1 heaping tablespoon of chicken boullion
when finished cooking, it will look a little darker and translucent.
Zip with stickblender until smooth and add 1.5-2 cups half & half.
Add 1 heaping tablespoon of Morroccan Seasoning ( or more or less to taste)
Caldo Verde or Portuguese Kale & Potato Soup
by John VillaPico, NYCRecipe adapted by Irene SaxServes 6 to 8
Considered by many to be Portugal's national dish, caldo verde is found everywhere — in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.
Ingredients
1/4 cup olive oil
1 large Spanish/yellow onion, diced
2 cloves garlic, thinly sliced
18 ounces sausage (unless you can find chourico), diced
5 lbs peeled and diced
8 cups cold water
1 pound kale or collard greens, cut into very fine julienne
Salt and pepper to taste
Method
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.
Considered by many to be Portugal's national dish, caldo verde is found everywhere — in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.
Ingredients
1/4 cup olive oil
1 large Spanish/yellow onion, diced
2 cloves garlic, thinly sliced
18 ounces sausage (unless you can find chourico), diced
5 lbs peeled and diced
8 cups cold water
1 pound kale or collard greens, cut into very fine julienne
Salt and pepper to taste
Method
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.
Tuesday, September 23, 2008
I have chickenpox
Chickenpox is believed to have been first described (discovered) by Giovanni Filippo during the 1500s in Italy. In the 1600s, an English physician named Richard Morton gave the name chickenpox to what he thought was a milder form of smallpox. It is believed that in the 1700s, William Heberden (another English physician), was the first physician to prove that chickenpox was actually different from smallpox.
going on....
First off those strange hot winds were Hurricane Ike! I live in Ohio, and not on our beautiful gulf coast. We lost a total of 20 shingles on our roof, there were many fallen trees and big ones too. And 4 days of no power..... I think I will stick with snow storms for the future.
Then I last Saturday broke out with the chicken pox of all strange things. I have to say, this really is bad and not fun. It should remain a childhood illness... because the details are truely grosser then gross.
I am going to try to infect my children, although they have both had the shot. I will be the Pox Party Planner. Bring Back the Pox Party!
Then I last Saturday broke out with the chicken pox of all strange things. I have to say, this really is bad and not fun. It should remain a childhood illness... because the details are truely grosser then gross.
I am going to try to infect my children, although they have both had the shot. I will be the Pox Party Planner. Bring Back the Pox Party!
Monday, September 22, 2008
Italian Wedding Soup
I am going to start to blog all of my cooking so I will be easily able to keep track of all changes I make in one easy spot.
6 Chicken leg quarters
3 quarts water
1 recipe starters bag carrots, onions and celery
2 T knorr Chicken bouillon
Bring to boil
Remove Chicken (save for another meal ~chicken salad or the kids and Cats will eat it)
Scramble 2 eggs and whisk in broth
add 1/4 - 1/2 bag of Ancini de Pepe or other tiny pasta.
1 bag of frozen chopped spinach
1 bag of small turkey meatballs
6 Chicken leg quarters
3 quarts water
1 recipe starters bag carrots, onions and celery
2 T knorr Chicken bouillon
Bring to boil
Remove Chicken (save for another meal ~chicken salad or the kids and Cats will eat it)
Scramble 2 eggs and whisk in broth
add 1/4 - 1/2 bag of Ancini de Pepe or other tiny pasta.
1 bag of frozen chopped spinach
1 bag of small turkey meatballs
Sunday, September 14, 2008
Happy 5th Birthday Willy
Today is Willy's 5th Birthday! We Will be going to Buca di Beppo for his birthday.
Today there has been very strange weather. It is hot, humid and very windy. Usually in Ohio when it is this windy, it means that the rain is coming and it usually drops 10-20 degrees and becomes almost chilly. But the wind is blowing so hard that the neighbors side door shattered, and car alarms are going off down the street. There has been no rain and the electricity has gone out 3 times. Oh and Bill has informed me that we have lost 3 shingles off our roof. Not bad because I watched the neighbor across the street loose about 12.
Today there has been very strange weather. It is hot, humid and very windy. Usually in Ohio when it is this windy, it means that the rain is coming and it usually drops 10-20 degrees and becomes almost chilly. But the wind is blowing so hard that the neighbors side door shattered, and car alarms are going off down the street. There has been no rain and the electricity has gone out 3 times. Oh and Bill has informed me that we have lost 3 shingles off our roof. Not bad because I watched the neighbor across the street loose about 12.
Saturday, September 13, 2008
Moroccan Chicken and Rice
6 skinless boneless chicken breast fillets
1 lemon , zest and juice
6 tbsp olive oil
4 T Moroccan spices mix
2 cups plain yogurt
6 cups of cooked rice
1 bunch spring onions, chopped
1 lemon, zest and juice
small bunch flat leaf parsley , chopped
add 6 cups of cooked hot rice and toss with lemon juice, chopped parsley and spring onions.
1 lemon , zest and juice
6 tbsp olive oil
4 T Moroccan spices mix
2 cups plain yogurt
slice chicken in 3 bite slices, place in large skillet with oil, lemon and Moroccan spice mix until chicken is cooked and tender. Add yogurt.
6 cups of cooked rice
1 bunch spring onions, chopped
1 lemon, zest and juice
small bunch flat leaf parsley , chopped
add 6 cups of cooked hot rice and toss with lemon juice, chopped parsley and spring onions.
Spice Blends Recipes
I usually take an afternoon and make a few pints of our favorites.
Our personal favorites is the Herbes De Provence & Montreal Steak Seasoning
It is worth the time and all of the extra work, plus it is a real time saver and a busy night.
Moroccan Spice Blend
6 T minced garlic dried
4 T ground cumin
4 T ground ginger
4 T kolsher salt
4 T ground black pepper
2 T ground cinnamon
2 T ground coriander
2 T ground cayenne
2 T ground allspice
1 T ground cloves
Montreal Steak Seasoning
1/2 cup coarse salt
6 tablespoons black pepper
2 tablespoons dehydrated onion
3 tablespoons dehydrated garlic
3 tablespoons crushed red pepper
2 tablespoons dried thyme
4 tablespoons dried rosemary
3 tablespoons dried fennel
Mix together and store in a shaker.
Garam Masala
25 green cardamom pods
1/2 cup whole black peppercorn
1/3 cup cumin seed
1/4 cup coriander seed
3 cinnamon sticks
12 whole cloves
1 tablespoon tumeric powder
1 teaspoon ginger powder
4 dried red chili pods-or to taste
Dry roast all whole spices (do not put in powders) in a large, dry skillet in a well-ventilated area. They should be toasty, but not black and burned in places. Set aside and let cool. Add powdered spices. Grind in a spice grinder, and store in a tightly covered glass jar till needed.
Note: If cinnamon sticks are hard for your grinder to pulverize, use 1/2 teaspoon good quality cinnamon powder, or start off with the small chips they sell for the teeny plastic grinders used for coffee.
Curry Powder-Punjab
1/4 cup coriander seeds
1 tbsp anise seed -- whole
1 tbsp cumin -- whole
1 tbsp black mustard -- whole
1 tsp fenugreek -- whole
1 tbsp black pepper -- whole
1 tbsp cardamom pods
a piece of cinnamon 2 dried red chilis
2 tbsp ground ginger 2 tbsp ground turmeric
1 tbsp cardamom pods
Dry roast all the whole spices for about 5 minutes. Cool, then grind and blend with the ginger and turmeric. In an airtight jar, the powder will keep for 3-4 months.
You can add or subtract chili peppers or cayenne pepper to achieve the desired level of "heat".
Curry Powder-Hyderabad
20 Green cardamon pods
2 Cinnamon sticks - broken into pieces
5 Bay leaves
1/2 t Cloves
1/4 t Grated nutmeg
2 tb Aniseed
1 t Black peppercorns
5 Dried red chilies
10 Dried curry leaves
6 tb Coriander seeds
3 tb Cumin seeds
3 tb Turmeric
1 tb Fenugreek seeds
2 tb Black mustard seeds
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder.
Store in an airtight container for up to 6 months.
Ethiopian Herb Mix (berbere)
2 ts Whole cumin seeds
4 Whole cloves
3/4 ts Black cardamom seeds
1/2 t Whole black peppercorns
1/4 t Whole allspice
1 t Fenugreek seeds
1/2 t Whole coriander seeds
10 sm Dried red chilies
1/2 t Grated ginger
1/4 t Turmeric
1 t Salt
2 1/2 tb Sweet Hungarian paprika
1/8 t Cinnamon
1/8 t Ground cloves
In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar.
Emeril's Creole Seasoning
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
Combine all ingredients thoroughly.
Five-spice Powder
2 Tablespoons whole black peppercorns
36 Cloves/
Whole Cinnamon Sticks/12 Inches Total
2 Tablespoons fennel seed
12 Star Anise/Whole Put spices together into a blender and pulverize into a powder.
Store in a cool place in an air-tight container.
Herbes De Provence
3 tb Dried marjoram
3 tb Dried thyme
1 tb Dried summer savory
1 tb Dried sweet basil
1/2 t Dried rosemary -- crumbled
1/2 t Crushed sage
1/2 t Fennel seeds
1/2 t. Lavender buds
Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces. *This recipe dates back to the 1800's.*
Our personal favorites is the Herbes De Provence & Montreal Steak Seasoning
It is worth the time and all of the extra work, plus it is a real time saver and a busy night.
Moroccan Spice Blend
6 T minced garlic dried
4 T ground cumin
4 T ground ginger
4 T kolsher salt
4 T ground black pepper
2 T ground cinnamon
2 T ground coriander
2 T ground cayenne
2 T ground allspice
1 T ground cloves
Montreal Steak Seasoning
1/2 cup coarse salt
6 tablespoons black pepper
2 tablespoons dehydrated onion
3 tablespoons dehydrated garlic
3 tablespoons crushed red pepper
2 tablespoons dried thyme
4 tablespoons dried rosemary
3 tablespoons dried fennel
Mix together and store in a shaker.
Garam Masala
25 green cardamom pods
1/2 cup whole black peppercorn
1/3 cup cumin seed
1/4 cup coriander seed
3 cinnamon sticks
12 whole cloves
1 tablespoon tumeric powder
1 teaspoon ginger powder
4 dried red chili pods-or to taste
Dry roast all whole spices (do not put in powders) in a large, dry skillet in a well-ventilated area. They should be toasty, but not black and burned in places. Set aside and let cool. Add powdered spices. Grind in a spice grinder, and store in a tightly covered glass jar till needed.
Note: If cinnamon sticks are hard for your grinder to pulverize, use 1/2 teaspoon good quality cinnamon powder, or start off with the small chips they sell for the teeny plastic grinders used for coffee.
Curry Powder-Punjab
1/4 cup coriander seeds
1 tbsp anise seed -- whole
1 tbsp cumin -- whole
1 tbsp black mustard -- whole
1 tsp fenugreek -- whole
1 tbsp black pepper -- whole
1 tbsp cardamom pods
a piece of cinnamon 2 dried red chilis
2 tbsp ground ginger 2 tbsp ground turmeric
1 tbsp cardamom pods
Dry roast all the whole spices for about 5 minutes. Cool, then grind and blend with the ginger and turmeric. In an airtight jar, the powder will keep for 3-4 months.
You can add or subtract chili peppers or cayenne pepper to achieve the desired level of "heat".
Curry Powder-Hyderabad
20 Green cardamon pods
2 Cinnamon sticks - broken into pieces
5 Bay leaves
1/2 t Cloves
1/4 t Grated nutmeg
2 tb Aniseed
1 t Black peppercorns
5 Dried red chilies
10 Dried curry leaves
6 tb Coriander seeds
3 tb Cumin seeds
3 tb Turmeric
1 tb Fenugreek seeds
2 tb Black mustard seeds
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder.
Store in an airtight container for up to 6 months.
Ethiopian Herb Mix (berbere)
2 ts Whole cumin seeds
4 Whole cloves
3/4 ts Black cardamom seeds
1/2 t Whole black peppercorns
1/4 t Whole allspice
1 t Fenugreek seeds
1/2 t Whole coriander seeds
10 sm Dried red chilies
1/2 t Grated ginger
1/4 t Turmeric
1 t Salt
2 1/2 tb Sweet Hungarian paprika
1/8 t Cinnamon
1/8 t Ground cloves
In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar.
Emeril's Creole Seasoning
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
Combine all ingredients thoroughly.
Five-spice Powder
2 Tablespoons whole black peppercorns
36 Cloves/
Whole Cinnamon Sticks/12 Inches Total
2 Tablespoons fennel seed
12 Star Anise/Whole Put spices together into a blender and pulverize into a powder.
Store in a cool place in an air-tight container.
Herbes De Provence
3 tb Dried marjoram
3 tb Dried thyme
1 tb Dried summer savory
1 tb Dried sweet basil
1/2 t Dried rosemary -- crumbled
1/2 t Crushed sage
1/2 t Fennel seeds
1/2 t. Lavender buds
Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces. *This recipe dates back to the 1800's.*
Friday, September 12, 2008
Friday, September 5, 2008
News and updates
1. I will be going to nursing school this fall.
2. Botanical Bath hase been invited to list on Amazon.com
3. Willy turns 5 next weekend! We will be going to Bucca di Beppo for dinner.
4. We will not be doing RenFaire this year.
5. I quit smoking in April.... and still have not smoked
6. I still buy fabric, although I still have not sewed this year
7. I signed up for 2 swaps off the dish
8. My favorite snack is olives and artichoke hearts
9.
2. Botanical Bath hase been invited to list on Amazon.com
3. Willy turns 5 next weekend! We will be going to Bucca di Beppo for dinner.
4. We will not be doing RenFaire this year.
5. I quit smoking in April.... and still have not smoked
6. I still buy fabric, although I still have not sewed this year
7. I signed up for 2 swaps off the dish
8. My favorite snack is olives and artichoke hearts
9.
Friday, March 7, 2008
Shoes and Boots....
Dansko Fyodora
I finally got a pair of winter boots. I had to think of the last time I actually owned a pair of boots.... I think it was grade school. I remember I wouldnt wear them in Jr High or High school because, well they were un cool and who wants to schleap shoes in your bag. But I couldnt care less about uncool.... I want warm dry feet.
LaGrange Full Quill Ostrich
I really wanted the light green and blue.... but they were all out of my size. So I think pink is a great color too! These took about 2 wears to become comfortable. But I can see wearing these everyday. After lurking on a Bootmakers forum, knowing what to look for.... these rank 4 stars. They only lost a star because of the crepe sole.
Lucchese L4571
I got these Lucchese pointy toe boots. These boots are $$$ but they really are that much nicer and better made than the other boots. You get what you pay for. No I have my eye out on about 3 more pairs of boots.
Dansko Diana..... Very sweet and very comfortable low heel.
Monday, February 11, 2008
More shoes
These look cute and comfortable. I dont know why, but I wanted a pair of Dansko MaryJane Shoes. I liked these the best.
I thought these boots were nice and simple, but not too plain
I am on this shoe buying binge
Saturday, February 9, 2008
I want cowboy boots
I am going to get a pair of cowboy boots....
But which ones do I pick? I know I want a pair of Lucchese.... but fun, fancy or traditional? I can only afford one pair of these.
A
B 
C
D
E
But which ones do I pick? I know I want a pair of Lucchese.... but fun, fancy or traditional? I can only afford one pair of these.
A
B 
C
D
E
I got tagged
So, here are the rules......if you decide to play with me. Once you are tagged, link back to the person who tagged you. Post the rules on your blog. Post 7 random or weird facts about yourself on your blog. Tag 7 people and link to them. Comment on their blog to let them know they have been tagged.
This is hard.... I have no idea what people dont know about me
1. I just got accepted into mortuary science school. For the past 10ish years, I have wanted to be an undertaker.
2. I'm a Zeta Tau Alpha
This is hard.... I have no idea what people dont know about me
1. I just got accepted into mortuary science school. For the past 10ish years, I have wanted to be an undertaker.
2. I'm a Zeta Tau Alpha
3. I love braunschweiger and nova lox!
4.
5.
6.
7.
I need to think about the rest of these.
On the road to nowhere
OK, I have gotten about 6" of very bad knitting done on the machine. Bad loopy edges, and more than a few Jams. I know I am doing something very very wrong and I am sure it is something stupid.
On the other hand I have been shopping like a women possesed
. 
And I am looking for a few more. I love Danskos... and even better you can get them on Zappos.com or at the DanskoOutlet.com. And I love Nordstroms.I purchased both of my boys violins.... and since I can not find my cute pink digital camera, I purchased another one. I suck!
I also think I need a pair of Cowboy boots. But I am taking yoga twice a week and I made 5 batches of soap.
Saturday, January 5, 2008
The Books
They have arrived and I still havent a clue.
I will be going up to Wadsworth then to Strongsville to attend a machine knitters club meeting. I can not wait. The women sound really great, and are willing to share their Passap know how with me. They said that they already have projects for me to start with "the Lovely Afghan". I guess this one is everyones first project.
I have also joined Meet ups and hope that a yarn shop will sponser a machine knitting meet up group meeting.
Dinner tonight: Nova Smoked Salmon with cream cheese on everything bagels.
I will be going up to Wadsworth then to Strongsville to attend a machine knitters club meeting. I can not wait. The women sound really great, and are willing to share their Passap know how with me. They said that they already have projects for me to start with "the Lovely Afghan". I guess this one is everyones first project.
I have also joined Meet ups and hope that a yarn shop will sponser a machine knitting meet up group meeting.
Dinner tonight: Nova Smoked Salmon with cream cheese on everything bagels.
Wednesday, January 2, 2008
Passap Books
I am not sure how old my machine is, or what was the last year it was made... but Tracking down books is the newest adventure.
Today I ordered Passap Paramedic and the Passap Knitting Machine Textbook for the E-6000. I had to order these from 2 different yarn shops. They both were unavailable though Amazon.com.
This is already getting expensive and I havent even purchased any yarn for myself that I like.
I am going to need to borrow a VCR too.
Today I ordered Passap Paramedic and the Passap Knitting Machine Textbook for the E-6000. I had to order these from 2 different yarn shops. They both were unavailable though Amazon.com.
This is already getting expensive and I havent even purchased any yarn for myself that I like.
I am going to need to borrow a VCR too.
Tuesday, January 1, 2008
Passap E6000
Happy New Year, and now I have time to play with my "new to me" Passap E6000
Hopefully this is going to become my Passap Diary. Well until I figure this out..... and master it. Oh and I do have my eye on a Gearhart sock knitting machine and an embriodery machine too. Then who knows what way the creative wind will take me. This has been a year of big gifts for myself.... most of them were the right place at the right time... like the kiln, serger and a consew.
Goal: to knit Norwegian sweaters for my family and myself.... and knit fairs isle socks too.
Background: I purchased this off of craigslist for with lots of attachments, Hague linker, 1000's of pattern books and a hundred cones of yarn, various un natural fibers in colors that I would never wear. It is ok, I need a lot of yarn to practice with before I buy beautiful pricey, natural fibers in earthy colors. The niece Rita of the very elderly woman Martha sold it all to me because I was going to use it myself, and not eBay it off. The elderly woman Martha is now in a nursing home, although she lived 2 blocks from my father. Was it being at the right place at the right time, or was it meant to be? Rita feels that it was meant to be.
Day 1: Found the VCR tapes for the machine, and dug out the VCR Player. Hooked it up and it is not working. The tracking is off and the picture looks like scrambled porn. Called Jamie (can fix anything electronic)... he said that it needs to be cleaned. This has not been used in years.
So I will continue to clean the passap with a can of air until I know better. I have 3 bottles of oil for it, in LDPE bottles with yorker caps, ready to go. Now I sit and wonder what is on the video and if I can get one that has been converted to DVD.
I feel like a kid on Christmas morning with a new toy, but no one thought to get batteries.
Hopefully this is going to become my Passap Diary. Well until I figure this out..... and master it. Oh and I do have my eye on a Gearhart sock knitting machine and an embriodery machine too. Then who knows what way the creative wind will take me. This has been a year of big gifts for myself.... most of them were the right place at the right time... like the kiln, serger and a consew.
Goal: to knit Norwegian sweaters for my family and myself.... and knit fairs isle socks too.
Background: I purchased this off of craigslist for with lots of attachments, Hague linker, 1000's of pattern books and a hundred cones of yarn, various un natural fibers in colors that I would never wear. It is ok, I need a lot of yarn to practice with before I buy beautiful pricey, natural fibers in earthy colors. The niece Rita of the very elderly woman Martha sold it all to me because I was going to use it myself, and not eBay it off. The elderly woman Martha is now in a nursing home, although she lived 2 blocks from my father. Was it being at the right place at the right time, or was it meant to be? Rita feels that it was meant to be.
Day 1: Found the VCR tapes for the machine, and dug out the VCR Player. Hooked it up and it is not working. The tracking is off and the picture looks like scrambled porn. Called Jamie (can fix anything electronic)... he said that it needs to be cleaned. This has not been used in years.
So I will continue to clean the passap with a can of air until I know better. I have 3 bottles of oil for it, in LDPE bottles with yorker caps, ready to go. Now I sit and wonder what is on the video and if I can get one that has been converted to DVD.
I feel like a kid on Christmas morning with a new toy, but no one thought to get batteries.
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