Hooks and Knives

Started another blog!

2009-03-31T09:44:00.000-07:00

I will be keeping this one for recipes and crochet patterns, but I realized I needed a blog that was more general, where I can post about all kinds of different topics. I only just got it up and running, but check it out! I will be posting about everything from family life to medical news, from entertainment to non-yarn crafts.
http://2seconds4myself.blogspot.com

Newborn Hat

2009-01-01T16:43:00.000-08:00

I keep trying to make simple crochet baby hats from free patterns I find on the web, and I am never happy. Either they are worked in discreet rounds and no matter what I end up with an obvious and crooked seem running down the back, or they are worked like a spiral without joining and the way the patterns are written they end up somewhat cone-shaped. This second problem is not so much a problem as a matter of personal preference. So I designed this pattern for a newborn baby cap as I went along. I changed colors 7 rows before the end, and again 4 rows before the end, but color options and stripes are entirely up to you. Enjoy!

1 ball of baby/sport weight yarn for main color, small amount of additional colors
G hook
Worked in rounds without turning or joining. Numbers in parentheses are number of stitches per round.
Place a marker in the first stitch of round 2, then move marker to first stitch of each following round.

Ch 2.
Rnd 1: 8 sc into 2nd chain from hook.
Rnd 2: 2sc in each sc around (16)
Rnd 3: 2 sc in first sc of previous rnd, 1 sc in each of next sc, *2sc in next sc, 1 sc in next sc* repeat from * 7 times (24)
Rnd 4: 2sc in first sc, 1 sc in next 2 sc, *2sc in next sc, 1 sc in next 2sc* 7 times (32)
Rnd 5: sc in each sc around (32)
Rnd 6: 2sc in first sc, 1 sc in next 3 sc, *2sc in next sc, 1 sc in next 3sc* 7 times (40)
Rnd 7: 2sc in first sc, 1 sc in next 4 sc, *2sc in next sc, 1 sc in next 4sc* 7 times (48)
Rnd 8: 2sc in first sc, 1 sc in next 5 sc, *2sc in next sc, 1 sc in next 5sc* 7 times (56)
Rnd 9 through 22: sc in each sc around (56)
At end of last row, sl st in next st. Fasten off. Weave in ends. Fold up brim.

The star blanket pattern I used for the blanket is available here:http://www.angelfire.com/va3/heartfeltangels/littlestarafghan.html
The easy booties pattern used for the booties is available at lionbrand.com.

End of Christmas cookie baking night Merengues

2008-12-09T20:56:00.000-08:00

My mom always made these at the end of the night, because you put them in a warm oven and forget them until the next morning. They are really good and low-fat too! I will post a pic as soon as we make a batch.

2 egg whites

3/4 cup sugar

pinch salt

1/4 tsp vanilla

6 oz mini chocolate chips or regular chocolate chips.

Preheat oven to 450. Beat egg whites until stiff, add sugar gradually. Add vanilla and salt, fold in chocolate chips or bits. Cover cookie sheets with foil. Drop cookie dough onto sheet by the teaspoon. When oven reaches 450, put sheets in, turn oven OFF, and leave overnight.

Steak Fajitas, Part 1

2008-12-04T07:32:00.000-08:00

Another buy one, get one free deal I recently bought: top round steak. This is a great steak for marinating and then broiling or grilling, and I used the first one for an awesome herb-marinated broiled steak recipe from the Betty Crocker Cookbook. For this one I decided to try making my own fajita marinade and skipping the envelopes of powdered seasoning I usually resort to. So far I have defrosted the steak, cut a diamond pattern in it to keep it from curling and allow more flavor in, mixed my marinade, and placed steak and marinade in a freezer bag which is now resting in a glass dish in my refrigerator. The plan is in about 6 1/2 hours I will broil the steak until medium doneness, then slice thinly and serve on tortillas with peppers, onions, and sour cream.

Marinade:
2 TBS olive oil
2 TBS apple cider vinegar
about 1 1/2 TBS lime juice
1 1/2 tsp fresh oregano (I used the kind in a tube that I have recently fallen in love with)
3 cloves minced garlic
1/2 tsp ground cumin
1/4 to 1/2 tsp cayenne powder
1/2 tsp salt
a dash of worcestershire sauce

To be continued...

Candy Corn Oatmeal Bars

2008-11-21T08:42:00.001-08:00

I hate candy corn. I am just one of those people. My kids and husband even get tired of it after a few handfuls. So after Halloween is over, I am left with way too much of this stuff and this year I decided to try baking something with it. My mind instantly went to oatmeal cookies. I figured the slight caramelization the candies would get with baking would make their sweetness a little more palatable, and a perfect pairing with the chewy texture and brown-sugary goodness of an oatmeal cookie. I added toasted walnuts because nuts seem to help a lot in desserts that I am afraid will be too sweet otherwise.

My first attempt was a disaster. A pretty disaster, but still a mess. I should have predicted this.

So with what was left of the batter, I decided to change my M.O. and make bars. This way, the candy corn wouldn't have the freedom to run all over the pan when melted and would re-solidify before the bars came out of the baking dish. I put the batter in a buttered 8 X 8 inch glass baking dish and pushed down gently with a wet hand. This turned out to be a much better plan, and resulted in oatmeal cookie bars that were really delicious, even for someone who hates candy corn. They are bit crumbly but really yummy.

1 cup chopped walnuts, toasted in a 350F oven about 5 minutes. Check to be sure they do not burn.
3/4 cup butter, softened
3/4 cup light or dark brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3 cups old-fashioned rolled oats
1/3 cup candy corn, with each one cut in half

After toasting walnuts, set aside and leave oven at 350. Cream butter and brown sugar in a large bowl with an electric hand mixer. Add vanilla and egg and beat until combined. In another bowl, whisk together flour, baking soda, salt, and cinnamon. Add this to the wet ingredients and beat on low until combined. Stir in oats, nuts, and candy corn. Pour into buttered 8 x 8 inch baking pan. Push down lightly with a moistened hand until spread across pan and fairly level. Bake 15 to 18 minutes. Cool and cut into bars.

40 Clove Garlic Chicken

2008-11-19T20:14:00.001-08:00

What do you do when you have a roasting chicken in the freezer that you got BOGO free and 5 bulbs of garlic from your father? Stink for days, that's what! I was intrigued by the idea of 40 clove chicken when I saw it on an episode of Good Eats a few years ago, but never had that much garlic to potentially waste. So with this garlic and chicken windfall, this was the time. I looked up a few recipes, including AB's, and merged them into what sounded good to me. And it was so good, and so easy, I may only make roast chicken this way from now on. If you decide to make this chicken, be sure to have a fresh loaf of french bread and a few days to sit around and stink of garlic without anyone noticing. It will be worth it!

1 chicken ( a broiler/fryer or roaster. Mine was a 7 lb roaster)
1/2 cup olive oil, plus a splash
poulty seasoning, or salt, pepper, and thyme
About 40 cloves of garlic, peeled. I used 3 bulbs.

Preheat oven to 400F. Wash chicken and pat dry. Place in roaster and rub with a splash (about 1 to 2 TBS) olive oil and sprinkle with seasoning. Roast for 15 minutes, while you peel the garlic. This will brown the skin a bit. Remove from oven. Turn oven down to 375F. Pour 1/2 cup olive oil over chicken. Place garlic cloves in bottom of roaster all around the chicken.

Cover with aluminum foil. If you have a fancy Le Creuset chicken roaster with a lid, that would be even better. Roast until chicken reaches 165F in thigh. This will be about 20 to 25 minutes per pound. I roasted my 7 pound chicken for 2 hours and it was fully cooked and the meat was releasing from the bones.

My favorite way to eat this was to take a clove of garlic and smear it over my piece of chicken breast and serve with french bread to smear with more garlic, with a steamed vegetable on the side.

Slow cooker apple butter

2008-11-09T10:13:00.000-08:00

If you have way too many tart apples sitting around, and need to use them up fast, here is a fun and easy recipe. Spread it on toast, muffins, or warm over ice cream or pound cake. Put into small jars, tie with a ribbon, and give as part of a homemade gift. Keeps up to 2 months in the refridgerator.

About 1/2 peck tart apples (10 to 12 small apples). I used Gala. Cored and dice, but do not peel. Apples should nearly fill the crock, at least 3/4 full.
3/4 cup apple cider
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 tsp ground clove (you can grind whole clove if necessary with a mortal and pestle or the back of a spoon)
1/4 tsp salt

Coat a medium round slowcooker with nonstick spray. Add all ingredients and toss to coat. Cook on low about 10 hours or overnight. Remove lid and increase heat to high, checking frequently and stirring occasionally, until desired thickness, about 2 to 4 hours. Col to rom temperature, then use a stick (immersion) blender to blend until smooth. Pouror scoop into clean glass jars with tight-fitting lids and keep in fridge up to 2 months.

Italian Sausage and Peppers

2008-11-08T13:23:00.000-08:00

Growing up in a very Italian-American small town in Upstate New York, I have had italian sausage topped with peppers and onions many times. Usually served on a hoagie roll, sometimes topped with ketchup, but always pan-fried or grilled separately then assembled, this dish was common fare at company picnics, festivals, and our own backyard. An entry in my favorite slow cooker cookbook recently inspired me to dig a bit deeper into this dish, and I started searching the web for the "traditional" Italian sausage and peppers meal.

Some "experts" insist that the traditional dish must have tomatoes, others that it must not. Some call for white wine, some for nothing but a dry red, and others even suggest beer. The herbs used varied also. It seemed to all come down to the concept of browning sausages, peppers, and onions, putting them together in a large pot or dutch oven, adding a liquid, garlic, and your choice of herbs, and simmering until it all comes together and the sausage is done. I picked what I liked best about each recipe I found, and what I discovered was an incredible meal, with much greater depth of flavor than any sausage sandwich I've ever had before. This can be served on a roll, in a dish with bread for dipping, over pasta, or served as a sandwich on fresh italian bread, as done here.

2 TBS olive oil
2 pounds Italian sausage, hot, sweet, or a mix of the two, cut into 1 to 2 inch pieces
2 green bell peppers, thinly sliced
2 other color peppers, thinly sliced. I used one yellow, one orange
2 medium yellow onions, thinly sliced
1 (28 oz) can diced tomatoes.
3 cloves minced garlic
1/2 cup dry red wine
1 Tbs chopped fresh basil
salt to taste
fresh italian bread, cut into thirds then sliced in half to make sandwich rolls, with soft inside scooped out to make room for the sausage.

Heat oil in a large skillet. Brown sausage pieces over medium high heat until brown on all sides. Remove to large pot or dutch oven with a slotted spoon. Add peppers and onions to same skillet and cook until just becomeing tender and slightly browned. Add peppers and dripping to pot with the sausage. Into pot, add can of tomatoes with juice, garlic, wine, basil, and salt. Stir. Bring to a boil, then cover, reduce heat to low, and simmer 45 minutes to 1 hour, or until sausage is cooked through, no longer pink, and peppers are soft.

If you are having this as sandwiches, prepare bread, and use tongs to place a few sausage pieces and some peppers, onions, and tomato on each roll. Otherwise, ladle into bowls and serve with bread for dipping, or ladle over cooked pasta. Serves 4 to 6. Always serve with a glass of red wine.

Easy Salisbury Steak using Heinz Gravy

2008-11-07T06:43:00.000-08:00

Everyone here has been sick, and I have been diligently working on a custom crochet order, so this blog has been neglected. I did try a great recipe from the back of a jar of Heinz Homestyle Mushroom Gravy last night, and wanted to share. I could not find it on their site in their list of recipes, so I thought I'd post it here. I had gotten pre-made salisbury steaks on sale (I love manager's specials!) so I used those, and any steak patty recipe could be substituted for the basic patty mixture here if desired. I have to say, it was cheap, easy, satisfying, and delicious, and my husband has already requested that we have it again next week!

1 sliced medium onion

2 TBS butter

1 lb lean ground beef

1 slightly beaten egg

salt and pepper to taste

1 (12 oz) jar Homestyle mushroom gravy

2 Tbs ketchup

1 tsp soy sauce

In large skillet, cook onion in butter until tender. Remove from pan. In medium bowl, combine beef and egg. Form into 4 oval patties. In same skillet, cook patties until brown on both sides. Season with salt and pepper. Stir in gravy, ketchup, soy sauce, and cooked onions. Cover and simmer at least 10 minutes or until patties are done. Serve with egg noodles, pouring some sauce and onions over steak and noodles.

Pineapple Upside-down Cake

2008-10-14T06:22:00.000-07:00

A classic dessert, with variations such as the "dump" cake, peach upside-down cake, and even pumpkin dump cake. Usually it is made in a very 1950's housewife style, with perfectly round canned pineapple rings aligned across the top, each with a superfluous maraschino cherry in it's center. I had fresh pineapple, 2 for $5, a box of yellow cake mix, and some English walnuts, and created my version of this classic. I added triple sec to the batter and topping as a citrus-y complement to the pineapple, but any orange liqueur will work.

1 fresh pineapple, cored and cut into rings, or one can of sliced pineapple, drained.
1/2 cup (1 stick) butter
1 cup brown sugar
2 TBS and 1/3 cup orange liqueur
1 box yellow cake mix
eggs per cake mix box
oil per cake mix
water
1/4 to 1/3 cup walnut pieces

Preheat oven to temperature called for on cake box.

Prepare cake batter as per box instructions, except pour 1/3 cup orange liqueur into a measuring cup, then top off with water to have an amount of liquid equal to the water called for on the box. So if the box called for 1 cup of water you would have 1/3 cup liqueur and 2/3 cup water.

Cut butter into chunks and place in an ungreased 9x13 pan. Add brown sugar and 2 TBS liqueur. If you are using fresh pineapple add this too, if using canned leave it out for now. Place pan in heated oven until butter melts. Stir brown sugar into melted butter and arrange pinapple pieces in a single layer in bottom of pan. Don't worry if rings break, it is actually almost better this way and then you can fit them together like a mosaic. Sprinkle walnuts evenly over pineapple. Gently pour cake batter on top of pineapples and walnuts.

Bake according to cake mix directions or until toothpick inserted in center comes out clean. Immediately upon removing from the oven, place a cookie sheet over the cake and invert, turning cake out onto cookie sheet. This should be done before the butter and sugar mixture hardens.

Lentil Chili with red wine vinegar

2008-10-06T10:06:00.000-07:00

Okay, just one more lentil dish. But this one is the best! It has evolved over the last few months of making lentil soups and chilis. The red wine vinegar and sour cream for topping are a very important part, so definitely don't skip them.

1 lb dry lentils
6 cups water
1/2 tsp salt
1 tsp olive oil
1 large onion, chopped
3 to 4 cloves garlic, minced
1 lb 12 oz can whole tomatoes, chopped, with juice
1 can condensed tomato soup, without milk or water
2 TBS chopped fresh cilantro
1 tsp dried oregano
2 TBS chili powder blend or to taste
1/4 tsp crushed red pepper flakes
2 Turkish bay leaves
red wine vinegar
light sour cream

Put water, salt, and lentils in a large pot or dutch oven and bring to a boil. Turn down to low and cover partially, simmer 30 minutes. Meanwhile, heat oil in a small pan and cook onions until tender. When lentils have simmered, add onions, garlic, tomatoes, tomato soup, cilantro, oregano, chili powder, red pepper, and bay leaves. Increase heat to medium, bring to bubbly, then turn down and simmer, covered, 30 minutes. Serve topped with a generous dash of red wine vinegar and a few dollops of sour cream.

My current project - twin bed blanket

2008-10-01T12:15:00.000-07:00

I've been crocheting for almost 2 years, but have never made anything but a purse that involved making and attaching lots of individual squares. One night recently I came to the realization that I had 6 skeins of leftover baby yarn that were nearly exact matches to my daughter's twin bed set. She doesn't have any twin sized blankets other than the comforter, so I decided to embark on one of my largest projects ever. I found a pattern for a baby blanket using simple blocks here. I am expanding it to be 4 squares wide and 6 squares long, I will be adding a border, and I may be crocheting the squares together rather than whip stitching. I have 14 squares done so far! I will be back to post a picture of the finished product with a review of the pattern and changes when I am done.

Kielbasa and Cabbage Skillet

2008-09-20T13:20:00.000-07:00

Just made this last night as a conglomeration of all of the parts I liked best from other similar recipes. It was a big hit with my husband, my son, and myself. It tasted Uber German! It was also very budget friendly with in-season cabbage and kielbasa, which is always an inexpensive source of flavor and protein at under $4 for the pound. Mine is from a local hot dog company, Hoffman's, as well as their brown mustard.

Kielbasa and Cabbage Skillet

1 TBS butter

1 lb kielbasa, cut on the bias into 1/4 inch slices

1 large onion, cut into rings

2 garlic cloves, minced

1 medium head of cabbage, cut into 1/2 inch strips

1/2 cup dry white wine or cooking wine

1/2 tsp caraway seeds

salt and ground black pepper to taste

Heat butter in a large skillet over medium heat. Cook kielbasa in butter until lightly browned. Remove kielbasa with a slotted spoon. Add onion to pan. Cook until just becoming tender. Add garlic, cabbage, wine, and caraway seeds to skillet. Cover and let simmer over medium-low heat, stirring occassionally, for about 10 to 15 minutes or until cabbage has begun to wilt. Add kielbasa back to pan. Add salt and pepper to taste. Cover again and let simmer 15 minutes or until cabbage has just become tender. Serve with brown German mustard, with boiled or baked potatoes on the side. This would also make a great sandwich by slicing the kielbasa lengthwise and serving on sub rolls topped with the cabbage, onions, and mustard.

Always check your Big Lots and Dollar stores!

2008-09-19T07:19:00.000-07:00

Crocheting on a budget pretty much requires that you seek out deals on yarn, and I highly recommend stopping in at your local Big Lots or Dollar store monthly to check out what they have. They often have bins of very expensive yarn that companies are selling off due to the yarn or the color being discontinued. A while back I was at a Big Lots Closeout store and found some Lion Brand Chenille Thick & Quick on sale. They only had khaki, but they were $1.50 a skein for yarn that is normally over $6, so I bought 9. This particular yarn screamed "afghan", but it felt like a huge undertaking so I put it away in my stash. Recently I found a pattern on Lion Brand's website for Plush Throw #742, using 7 skeins. It would make a pretty tiny throw, more of a lapghan, so I decided to get 2 more skeins, bringing me up to 11 and the afghan up to 60 inches by 43 inches. As I could no longer get the khaki, I paid full price at Walmart for 2 skeins of chocolate. I added a bold stripe just off-center (after 6 skeins of khaki had been used), and then did the edge in brown. I am really happy with how it came out, and on seeing it in progress, my daughter asked "we get to keep that one, right?"

This is definitely a yarn that requires simple stitches. The chenille likes to get caught on itself, making tension hard to control so you need a pattern that won't look sloppy if a stitch here or there is looser than others. This was a good one as it is ribbed, giving it a texture that camouflages imperfections. This yarn is incredibly soft. It may sound awful, but it felt like working with shredded up teddy bears!

In the end, a little shopping around got me a big, thick, cuddly blanket for about $28 that, if the yarn were ordered from Lion Brand at $8.99 a skein would have cost $99!

Ragu Influencer Program Reviews, Part III

2008-09-17T07:36:00.000-07:00

The Miss

Italian Chicken and Potatoes (Ragu)

Against my better judgment, I decided to make the Italian chicken dish with potatoes. I'm not a big fan of potatoes with tomato sauce, and I have discovered that I am not a fan of Ragu Old World Style unless it is the basis for a meat sauce. I initially intended to follow the recipe that they provided exactly, but I found that I had to make a few adjustments.

As written, the recipe lacked flavor, in my opinion. One of the benefits of Ragu Old World Style Traditional sauce is that it is extremely mild, with mostly tomato taste and very little in terms of herb and spice flavor. This makes it perfect for young children, who tend to be picky eaters and whose palates shy away from bold or new flavors. The problem here was that chicken and potatoes are also very mild, leaving the green pepper to become the dominant taste in what was to myself and my husband a very strange way. There was also way more sauce called for than made sense to me, as this is not served over pasta and you end up with a bowl of bland sauce at the end. My children would not eat it, but in some families it may serve as a way to get kids to eat more chicken and to try green peppers.

2 tsp olive oil

1 lb boneless skinless chicken breast, cut into bite-size cubes

2 tsp minced garlic

4 large white potatoes, cut into cubes

1 large green pepper, cut into bite-sized pieces

1 jar (1lb 10 oz) Ragu traditional sauce

1 tsp dried basil

My additions

1 tsp garlic powder

1 tsp onion powder

1/2 tsp crushed red pepper, and more on the table added to taste

I started by cooking the chicken and garlic in the skillet over medium heat. The garlic should be added very late in this process so as not to burn it. I then removed the chicken and added the potato and green pepper to the pan. I doubled the potatoes when I saw how little two potatoes would be given the whole jar of sauce I would be adding.

I cooked this for about 5 minutes, then added the sauce and basil as directed. I brought it to a boil, then simmered over low heat, covered, for 35 minutes.

At this point, the potatoes were done and nicely tender. I added the chicken back in. On tasting, I found it to be very bland. I added the onion and garlic powder, followed by the crushed red pepper. This is how I ended up serving it. My husband found it edible.

If I were to make this again, I would use chicken thighs, as they have a stronger flavor. I would also leave out the potatoes and add a chopped onion when cooking the green pepper, and I would serve it over pasta, thereby changing it completely into Chicken Cacciatore.

Ragu Influencer Program Reviews, Part II

2008-09-16T07:54:00.000-07:00

Ragu - Best Spaghetti and Meatballs!

This was a great one. I have never made homemade meatballs, so I figured this was the perfect opportunity to try it out. I used the Ragu Chunky Tomato, Garlic, and Onion sauce, which was delicious. Definitely my favorite of the Ragu sauces I have tried. It had nice big chunks of tomato and onion, and a rich, sweet flavor that complements meatballs perfectly. My mom always fried her meatballs, but I decided to bake them, then simmer them in the sauce to finish, and it ended up being a great choice. They were firm enough to hold together, remained moist, and had time to flavor the sauce as they simmered. My husband, who compares all Italian cooking to that of his old Italian grandmother, absolutely loved them, as did both of my children. The grated onion added great flavor and moisture, and my kids couldn't see any onions so they ate them without any complaints!

3 TBS grated onion

1 tsp minced garlic (2 cloves)

3/4 cup Italian flavored bread crumbs

one egg

1 TBS milk

1/2 tsp salt

1/4 tsp ground black pepper

1 pound lean ground beef

2 1lb 10 oz jars Ragu Chunky Tomato, Garlic, and Onion sauce

Cooked spaghetti

Preheat oven to 375F and spray a 9X13 pan with nonstick cooking spray. Grate onion into a large bowl. Add garlic, bread crumbs, egg, milk, salt, and pepper.

Mix well. This is done before adding ground beef so that the beef can be mixed in with your hands easily without overworking the meat and melting the fats. It also gives the breadcrumbs a chance to absorb the milk.

Add meat and mix briefly, kneading with hands until blended.

Form into 1 1/2 inch balls and place in 9x13 pan

Bake for 25 minutes. They will be lightly brown on the outside and excess fat will have cooked out. Meanwhile, heat sauce in a large saucepan over medium heat until it begins to bubble.

Add meatballs to sauce. Turn down to low and simmer, covered, for at least 30 minutes to allow meatballs to finish cooking and to flavor the sauce.

Serve over spaghetti and enjoy!

Ragu Influencer Program Reviews, Part I

2008-09-15T06:45:00.001-07:00

Cafemom, a social networking site for mothers, recently partnered with Ragu to have an Influencers Program, and I was one of the members selected. Basically, they sent us each a large supply of Ragu sauces and a list of recipes, and then asked us to try out the recipes, making whatever changes we wanted, and to share the results. Here is the first of my Ragu Experiences,

Easy Ragu Meat Sauce.

For my first recipe test as part of the Ragu influencers program i made my own version of their Mama's Easy Meat Sauce. This is a recipe that I make often, as my family really loves spaghetti! No matter what sauce I start with, I always add extra garlic and a little worcestershire sauce, as I love the how it makes meat sauces and gravies extra rich and "beefy".

1 tsp olive oil

1 medium onion, chopped

1 pound ground beef

2 cloves garlic, minced

1 tsp worcestershire sauce

One 1 lb 10 oz jar Ragu Old World Style traditional sauce

1 lb spaghetti or other pasta, cooked

Heat oil in a large skillet over medium heat. Add onions and saute one minute.

Add ground beef to pan and cook until beef is no longer pink and onions are translucent. Drain well.

Add garlic and worcestershire sauce and stir. Then add Ragu sauce, stir, turn heat to low, cover and simmer for 5 to 10 minutes while you cook your spaghetti.

Serve sauce over spaghetti and enjoy!

My family loved it. Here is the proof, lol.

Stripes of Fans Stole

2008-09-10T15:36:00.000-07:00

My mom was telling me about her new role in her murder mystery production group. She is the "Grand Dame" of a speakeasy. Think Mae West, but even more buxom. She was describing what she might wear, and a sleeveless dress was perfect, but it was to be in a tent on a cool September night. I remembered that she also plays, in another scenario, an elderly Italian mother, wearing black to a wedding. I suddenly had visions of a medium-weight, openwork, black shawl or stole that could go from one to the other, and then into the everyday life of an American woman circa 2008. So I offered to make her one. I searched everywhere for just the right pattern, but never found it. Instead, I decided to modify a stitch pattern from a stitch "dictionary" and just repeat until I had the right size. It turned out even better than I expected. The stitch pattern I chose creates the illusion of stripes, and it looks both classic and modern at the same time. It can be worn as a stole, pinned at one shoulder with a pretty brooch, or even as a thick scarf.

H hook
WW yarn, such as Caron simply soft (I used a little less than 3 skeins)
Dimensions shown: 65 inches x 20 inches

Chain as many as needed to get your desired length, in a multiple of 12 + 2 chs. I can't remember how many I started with!

Row 1: Sc in 2nd sc from hook. *ch 6, skip next 3 chs, sc in next ch* repeat across to last 4 sts, ch 3, dc in last ch to form last loop.
Row 2: Ch 1, turn. sc in first loop, *8 dc in next loop, sc in next loop, ch 6, sc in next loop* repeat across, ending with 8dc in second to last loop, sc in last loop.
Row 3: Ch 1, turn. Sc in first sc, *ch 6, skip next dc, sc in next dc, ch6, skip next 4 dc, sc in next dc, ch 6, sc in next loop* repeat across to last group of 8 dc, ch 6, skip first dc, sc in second dc of group, ch 6, skip 4 sts, sc in next dc, ch 3, dc in last sc to form last loop.
Repeat Rows 2 and 3, ending with Row 2, until desired width. Fasten off, weave in ends.

After I was finished, I saw clearly that this stole is worked from the top down. The beginning chain makes a good upper edge, with the curves of the fans pointing down to make a scalloped bottom edge. Fringe could be added at the ends if desired.

My slow-cooker chili

2008-08-29T12:49:00.000-07:00

Chili is one of those soul-satisfying, great on a winter day, makes the house smell wonderful, inexpensive, pot big enough to feed an army kind of meals. This is my version. The slow-cooker lets you do the prep at lunchtime, in the AM, or even the night before, and then let the cooker do the work of melding the ingredients together perfectly without any of your attention and without burning to the bottom of the pot. Serve with cornbread and a crisp green salad (see my honey cornbread recipe below).

1 1/2 pounds ground beef, turkey, or chicken
1 large onion, diced
1 large green bell pepper, chopped
One 40 oz can plus one 15 oz can kidney beans (I used dark and light)
One 28 oz can diced tomatoes
One 15 oz can tomato sauce
4 cloves garlic, minced
2 tsp worcestershire sauce
3 TBS chili powder
1/2 tsp dried cilantro
1/2 tsp dried basil
Shredded cheddar cheese (optional)
Sour cream (optional)

Prepare slowcooker by spraying with nonstick cooking spray. Heat a large skillet over medium heat and add ground beef and onion. Cook until beef is no longer pink and onions are translucent. Remove to slowcooker with a slotted spoon. Add green pepper, beans, tomatoes, tomato sauce, garlic, worcestershire, and spices to slowcooker. Stir to combine. Cook on low setting for 8 hours or high setting for 4 hours. Top with shredded cheddar cheese and sour cream if desired. Makes approximately 8 servings.

Honey Cornbread

2008-08-29T12:39:00.000-07:00

Boxes of prepared mix are inexpensive, but so are flour and cornmeal. It is likely that you have all of the ingredients needed for a great homemade cornbread in your cupboard right now. It is easy, quick, simple, and cheap, not to mention yummy! Some people prefer savory cornbread, but when served with chili I like mine a little sweet, and honey adds the perfect amount of sweetness. This recipe is based on one provided on the Quaker Corn Meal label, with my own changes.

1 1/4 c flour
3/4 c corn meal
1/2 tsp salt
2 tsp baking powder
1 cup milk
1/4 cup vegetable oil
1/4 cup honey
1 egg

Preheat oven to 400F. Grease pan. You can use a muffin pan, 8X8, 9X9, 9 inch cake pan (what I used here), or even preheat a cast-iron skillet (more traditional, but there may be changes needed to the recipe to use cast-iron). Put all dry ingredients in a large bowl and mix. Add wet ingredients, beating the egg before adding. Mix until moistened but with some lumps. Pour into pan and bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Slowcooker Sloppy Joes

2008-08-14T09:27:00.000-07:00

So, I do realize that a can of Sloppy Joe sauce is not particularly expensive, but it was a very satisfying feeling to take only items I already had in my freezer and pantry and make something that tasted just as good (actually better) than the store-bought variety. There are also fewer preservatives, and it can be adjusted to suit your own family's tastes. You can add diced green bell pepper, dried mustard powder or a tbs of mustard, brown sugar, etc. An added bonus is how great the kitchen smelled all afternoon!

1 pound ground beef or turkey
1 medium onion, chopped
One 8 oz can tomato sauce
1/2 cup ketchup
1 clove minced garlic
1 TBS worcestershire sauce
1/4 tsp ground black pepper
1/8 to 1/4 tsp cayenne pepper (optional)
4 Hamburger buns

Brown ground beef and drain. Put meat in slow cooker sprayed with nonstick spray. Add all other ingredients except buns (duh) and stir. Cook on low for 4 to 6 hours. Serve on buns as a sandwich or open faced. Even yummier when topped with shredded cheese or cole slaw.

Baby's Christening Blanket

2008-08-14T09:23:00.000-07:00

I can't post the pattern, as this was made from a pattern found in a book I purchased that is published by Coats and Clark. It is an openwork pattern that was fairly simple for TV-watching crochet. The picot edging really makes a nice finish. The yarn is Bernat baby Coordinates. I will be listing it in my etsy shop shortly, at http://gideonandeve.etsy.com

Spicy Cheesy Corndog Muffins

2008-08-05T17:55:00.000-07:00

I was skeptical when I first saw some recipes for corndog muffins, but figured that corn bread is good, hot dogs are good, and corndogs are certainly good, so it really couldn't go wrong. I always change recipes, even the first time I make them, and I didn't like any one single recipe I found, so here is my version: Spicy Cheesy CornDog Muffins. I gave it a trial run tonight, and found that it met all of my criteria for a good family meal: 1) it is cheap (it turns 5 hotdogs into 6 servings), 2) it was yummy, and 3) my kids ate it. I'd post a picture, but they disappeared too fast.

Two Boxes of Corn Muffin Mix
2 eggs
2/3 cup milk
5 hot dogs
1 can kernel corn, drained (can use less. I used about 2/3 of a 15 oz can)
4 oz. shredded cheddar cheese
1 small can diced chillies or jalapenos (optional)

Heat oven to 400F. Coat muffin tins with cooking spray. In large bowl, combine muffin mix, eggs, and milk. Stir until blended, but still lumpy. Cut hot dogs into small chunks (I quartered them lengthwise and then cut into bite-sized pieces). Mix hot dogs, corn, most of cheese (reserve some to top muffins), and peppers into batter. Fill muffin cups 2/3 full. Bake approximately 15 minutes, or until golden brown. Top with remaining shredded cheese and cook until cheese melts, about 1 minute. Makes about 18 muffins or 6 servings.

Coffee Cup Cozy

2008-08-05T07:10:00.000-07:00

My yarn budget has been absolute zero this month, so I've been all about using up scraps. Coffee cozies, or sleeves, are a great way to use up little bits of leftover yarn, as I estimate they only take about 1 oz of worsted weight. They are also a cute way to go "green", adding a splash of color and personality to your cup of joe, while being a washable and reusable alternative to those little cardboard sleeves. I checked as I went to make sure it would fit my sample cup, a 14 oz cup from a national coffee and desserts chain. It would easily stretch to fit a 16 oz if done in acrylic yarn, and might also fit 12 oz-ers.

materials: about 1 oz worsted weight yarn and an H hook
Ch 31
join with sl st into a ring. SC in same st. Sc around for about 3 rounds (done in a spiral).
2sc, then sc in next 5 sts, 2sc, sc in next 5sts, repeat around for one round
sc in each st around for 4 rounds
sc2tog, sc in next 10 sts, sc2tog, repeat around for one round
sc in each st around, fasten off and weave in ends.

Baby Doll sundress and hat

2008-07-31T19:58:00.000-07:00

My daughter's favorite baby doll was always naked. The clothes she came in nowhere to be found. I asked my daughter, "If I make her a dress, will she leave it on?" She said yes, and requested red. I looked online for free patterns but was not happy with what I found for a doll this size, which is a Fisher-Price Little Mommy doll, about 14 1/2 to 15 inches tall, head circumference 12 inches, chest circumference 10 inches. So I created this set as I went, then wrote out the pattern. The straps will seem a little long, but this doll has no shoulders, so to make them long enough to get the arms through, they stand up away from the shoulder seam. It seems to be a minor issue, and the doll remains clothed!

Worsted Weight yarn and an H hook

Dress

Body of dress
Ch 35
Row 1: sc in the 2nd ch from the hook, sc across to end (34 sc)
Row 2: ch 1, turn. sc across
Rows 3 to 9: repeat row 2
Row 10: ch 1, turn. sc in the first st, (2sc in the next st, sc in the next st) repeat to end, ending with sc in the last st
Row 11: ch 3, turn. dc in each st across.
Row 12: ch 3, turn. dc in first st, 2dc in next st, (dc in next 2 sts, 2dc in next st), repeat across, then dc in last st
Row 13: repeat row 11
Row 14: repeat row 11
Row 15: repeat row 12
Row 16: repeat row 11
Row 17: repeat row 12
Row 18: repeat row 11. Finish off, leaving a long tail, about 18 inches. Use this for sewing the back together up to last sc row. Leave the rest of the sc rows unsewn, allowing an opening for dressing the doll easily. Weave in ends.

Straps (make 2)
Ch 15.
Row 1: sc in 2nd ch from hook. sc across to end.
Row 2: ch 1, turn. sc across to end. Fasten off, leaving 10 inch tail for sewing one end. Sew ends to front and back of dress.

Ties (make 2) Used for closing top of back of dress by tying in a bow
Ch 30.
Sl st in 2nd ch from hook. sl ti in each st across to end. Fasten off, leaving tail for sewing. Sew each tie to the top corners of the back of dress.

Hat

Worked as a spiral without joining. Use stitch markers to mark first stitch of each row.

Ch 2
Row 1: 7sc in second ch from hook.
Row 2: 2sc in each st (14sc)
Row 3: (sc in first st, 2sc in next st) repeat around
Row 4: sc in first st, (2sc in next st, sc in next 2 sts) repeat around
Row 5: sc in first st, (2sc in next st, sc in next 3 sts) repeat around
Row 6-14 or 15 (depends on how deep you need the hat to be): sc in each st around
Row 15(16): 2sc in each st around
Row 16(17): 1 sc in each st around
Row 17(18): (2sc in first st, sc in next 3 sts) repeat around. Fasten off and weave in ends.

Please let me know if there appear to be any problems with the pattern. Enjoy!

Lastest Round Ripple Baby Blanket

2008-07-29T07:23:00.000-07:00

My latest project is this baby blanket and hat set, custom-made as a baby shower gift. It is for a boy, and the mom likes bright colors. It was made with a combination of Bernat Softee Baby and Caron Simply Soft (Limelight). The edge is my own contribution to the pattern that I found free through http://www.crochetpatterncentral.com. To make an edge that will lay flat (a common problem with round ripples), switch to the next size larger hook and make an edge of hdc holding 2 strands together.

Lentil Soup Transformed

2008-07-27T09:46:00.000-07:00

So I have been eating the lentil soup in the previous post for lunch daily. It makes a BIG pot! It is a great soup, but lentils can get boring. Here are some ways to take that same soup and vary it day to day. Who knew this soup had so many personalities? Just mix these add-ins into your bowl of soup (or increase amounts to "transform" the whole pot) and enjoy.

Chili
Add one chopped tomato, 1 tsp chili powder (or to taste), then sprinkle with shredded cheese and add a dollop of sour cream after reheating. Have with tortillas.

Curry
Sprinkle in curry powder to taste. After reheating, add a little non-fat plain yogurt. Have with Naan bread or pitas.

Middle Eastern
Top with browned onions and non-fat yogurt. You can also make a wonderful topping by straining some shredded cucumber and mixing that with plain yogurt and fresh mint. Have with pita wedges.

Italian
Add chopped tomato, Italian seasoning blend or oregano and basil to taste, and have with a slice of italian bread.

Lentil Soup

2008-07-24T11:16:00.000-07:00

Lentils are the unsung hero of the cheap but filling soup category. A 6 cup bag of dried green lentils at a discount grocery store can cost about $2, and they don't need to be soaked the way dried beans do. Here is a simple, savory, and filling soup that makes a great warm lunch or vegetarian dinner. Make a pot on the weekend, and you'll have healthy, cheap lunches all week.

1 Tbs olive oil
1 large yellow onion, diced
1 carrot, diced
2 cloves minced garlic
3 cups water
4 cups chicken or vegetable broth
2 cups dried green lentils
2 bay leaves
1 tsp dried thyme leaves
1/2 tsp dried oregano
salt and black pepper to taste

Saute onions and carrots in oil in a dutch oven, stock pot, or large saucepan over medium heat until onions soften. Add garlic and saute one minute. Add water, broth, lentils, bay leaves, thyme, and oregano. Bring to a boil, then turn heat to low and simmer about 45 minutes until lentils are softened but not mushy. Remove bay leaves and season with salt and pepper to taste. Makes 6 to 8 servings.

Soap saver and washcloth set

2008-07-21T11:21:00.000-07:00

This was a great little project to make in one evening. The soap saver holds left-over pieces of soap, and then makes a nice lather with them so nothing goes to waste. It can also be used as a sachet by just filling with your favorite potpourri. Both pieces together only used 1 ball of peaches and creme cotton yarn, which is about $2 a ball at Walmart. I have mine currently listed at my etsy store, http://gideonandeve.etsy.com, but I plan on making many more as gifts.

The pattern for the soap saver came from this site:
http://www.marloscrochetcorner.com/chain%20stitch%20soap%20saver.html

I created the matching washcloth using the same motif.

Washcloth
Ch 22
Row 1: hdc in second ch from hook and each across. Ch 3, turn.
Row 2: Skip first st, sl st in next st, ch 3, skip one st, sl st in next st, across. sc in last st. ch 3, turn
Row 3: 2 dc in each ch 3 space across. dc in turning ch. ch 2, turn
Row 4: hdc in next st and each st across. ch 3 turn.
repeat rows 2, 3, and 4 three more times
After last row: do not turn. Hdc around other 3 sides, putting 4 hdc in each corner, sl st in first hdc of last row 4. fasten off and weave in ends.

Swiss Steak in the Slow-cooker

2008-07-20T10:58:00.000-07:00

Slow cookers (a.k.a. crock pots) have been a great way to make easy, inexpensive meals for decades. They can turn the toughest, and often least expensive, cut of meat and make it fork tender and really yummy. I bought eye round steaks as part of a sale. They are very lean, and therefor can be fairly tough. They are cut from a larger eye round roast, which is also a great cut for the crock pot. Swiss steak is actually a German dish, involving lean meat, tomatoes, and your choice of veggies. Onions, celery, and carrots are more traditional, but mushrooms and green peppers are natural matches to the tomato-y goodness, so the choice is yours!

4 eye round steaks, approx. 1 inch thick
Flour, 1/2 to 1 cup for dredging
salt and pepper
paprika
1 Tbs olive oil
1 large yellow onion, chopped
1 large green pepper, chopped
1 28-oz can crushed tomatoes
4 to 5 cloves minced garlic
1 Tbs worcestershire sauce
cooked egg noodles

Cut fat from steaks. Mix flour (about 1/2 to 1 cup), 1 tsp or so of salt, fresh ground black pepper, and about 1 Tbs paprika in shallow bowl for dredging. Amounts are not critical here, since there will be excess after you have coated the steaks. Heat 1 Tbs oil in large skillet. Coat steaks with flour mixture and fry in skillet 2 at a time until golden brown on the outside. Coat crock pot insert with cooking spray. I used a 4 quart round crock. Place steaks in pot. Add onions and peppers, pour tomatoes over, and add garlic (I use bottled minced garlic) and worcestershire sauce. Cover and cook on high 4 hours, then low 2 hours. Could also cook on low for 8 to 10 hours if you'd rather set it up in the morning. Serve over cooked egg noodles.

New blog focus -- budget-friendly

2008-07-18T11:06:00.000-07:00

Thank you to everyone who has stopped by to check out my blog. I have been noticing a pattern in my posts that reflects my life right now. Like so many other Americans, I am on a fairly strict budget and have had to change the way I shop and cook. I want to be able to have fun trying new recipes, updating old ones, and giving my family foods they will love, but I have had to cut back on my grocery bills and find ways to have fun cooking that wont break the bank. I have also had to get better at finding deals on yarn, finding free patterns for crochet, and sometimes crocheting gifts and things I need rather than always buying them. I will continue to post recipes and patterns and they will be the ones I am finding most useful right now in the current economy. I will also start posting tips and tricks for making the most out of your food and yarn-buying dollars.

Keep checking back, and I will continue to share my ideas for keeping cooking and crocheting fun on a tight budget.

Tuna Casserole: the ultimate budget-friendly comfort food

2008-07-15T15:59:00.000-07:00

With gas and food getting so expensive, I decided tonight to go back to my roots and make one of my favorite family meals. I started with my mom's classic recipe, then made a few small changes. I kept it simple, easy, inexpensive, and comforting, and it turned out really delicious too!

12 oz wide egg noodles, cooked and drained
1 Tbs butter
1 medium onion, about 1/2 cup, chopped
2 cans condensed cream of celery soup
1 can-worth of skim or 2% milk
1 cup frozen peas
2 tsp Old Bay seasoning, or similar seafood seasoning mix
2 cans tuna, drained
1 cup crushed Ritz crackers mixed with 1 Tbs melted butter

Preheat oven to 350F. In medium saucepan, melt 1 Tbs butter. Saute chopped onion until just translucent. Add soup, milk, and Old Bay seasoning, stir to combine. Add peas and tuna. Mix with cooked noodles and pour into 3 qt casserole or 9x13 glass baking dish. Top evenly with cracker and butter mixture. Bake for 25 to 30 minutes or until golden brown and bubbly.

Makes about 6 to 8 main dish servings and can easily be cut in half and made in a 1 1/2 quart casserole.

Beer-marinated grilled pork chops

2008-07-10T07:18:00.000-07:00

I still had pork chops left from the club pack I had bought, and I had left-over beer from beer and onion brats I made Monday. So I threw together another marinade for the pork. It is very simple, so I am sure I can't claim it as my own, but it made delicious chops that were just the right balance of sweet and salty.

1 bottle or can (12 oz) beer. I used Miller light because it was cheap!
1/3 cup lower sodium soy sauce
3 TBS brown sugar
1 tsp ground ginger

Mix all ingredients in a non-reactive (such as glass) dish. Place 2 to 4 boneless pork chops in the marinade, cover with plastic wrap and refrigerate, turning over once, for 4 to 6 hours. Grill to an internal temperature of 165F. I highly recommend a digital meat thermometer whenever cooking or grilling meat.

Dark chocolate sauce, anytime!

2008-07-07T20:41:00.000-07:00

Just a little cooking story. My sister was in from Boston and brought fresh pineapple. We decided to cut into it for dessert, and everything is better with chocolate sauce, but we didn't have any here. No worries! I did a quick google search and found a link to a great dark chocolate sauce recipe here. So easy, and we had a delicious chocolate sauce to dip our fresh cut pineapple chunks in within about 6 minutes. Take home message: keep unsweetened bakers chocolate in your cupboard along with this recipe and you can have an incredible dessert whenever you want.

Round ripple baby blanket

2008-07-03T07:42:00.000-07:00

Here is my latest baby blanket. It is currently for sale in my etsy shop, Gideon and Eve. The pattern was modified from a free pattern I found at Crochet Pattern Central. These are fun to make, and much easier that they look, once you get the hang of it. I decided to go with a sport-weight baby yarn, Bernat Softee Baby. Tired of always using pastels, I went with a bright summer palette of bright pink, yellow, white, blue, and orange. This one measures 38 1/2 inches from point to point. If you would like my version of the pattern, contact me or leave it in a comment and I'll be happy to send it to you.

Dijon Apple Grilled Pork chops

2008-07-01T15:42:00.000-07:00

It is summer, and the time of year when I try to think of things other than just burgers and hot dogs to cook out on the grill. My husband loves these center cut pork loin chops, so I created a marinade that complements the pork and that I can be making into a great sauce while he is out cooking the chops on the grill.

4 center loin pork chops
1/2 cup dry white cooking wine
1/3 to 1/2 cup soy sauce
3 Tbs dijon mustard
3 cloves minced garlic
2 Tbs brown sugar
2 Tbs olive oil
1 cup apple juice
1 Tbs cornstarch mixed in 2 Tbs cold water

Mix wine, soy sauce (use more or less depending on your taste for salt or sodium intake restrictions), mustard, garlic, and brown sugar, and oil. Pour this marinade over pork chops in a non-reactive bowl and cover. Marinate in refrigerator at least 1 hour, 4 is better. When ready to grill, place chops on grill, reserving marinade. Grill chops until an internal temperature of 165F is reached, then let sit 5 minutes. Meanwhile, pour marinade into small saucepan. Add apple juice. Bring to a boil and boil, stirring, at least 2 minutes for safety. Turn down to low and simmer, reducing marinade by 1/3 to 1/2. Increase heat to med/med-low and slowly add cornstarch mixture, stirring constantly, and allow to thicken. Remove from heat and serve with chops.

This sauce also is delicious served over a side of rice or noodles

Cuddly Boucle Baby Blanket

2008-06-22T12:58:00.000-07:00

My latest crochet project was an excuse to use up some of the tremendous stash of yarn, especially baby yarn, that I have collected over my 18 months of crocheting. I used Bernat Baby Boucle yarn in blue and white and made the striped baby blanket from the pattern that is free on the wrapper. It is also available on their site with free registration, http://www.bernat.com/pattern.php?PID=182. It was very easy, other than the picot edging, which still was not very difficult. It came out thick but lightweight, warm, and soft. I highly recommend this yarn and this pattern to a relative beginner who is ready to graduate from worsted weight yarn and simple hdc edging. I don't know anyone having a baby right now, so I have listed it in my etsy store, http://gideonandeve.etsy.com.

Potato wedges

2008-06-20T08:31:00.000-07:00

I was looking for something yummy to have alongside grilled burgers, something my kids would actually eat that wasn't fried. Something they could still happily dip in ketchup. So here is my recipe for baked potato wedges.

8 or 9 small to medium white potatoes
2 Tbs olive oil
1 1/2 tsp salt
1/4 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 or 2 tsp paprika
ancho chili powder to taste. I used about 1/2 tsp

Pre-heat oven to 400 F. Wash potatoes leaving skins on and cut length-wise into 1/4 inch thick wedges. In separate bowl, mix all other ingredients. In a large bowl, add oil mixture to potatoes and toss. Transfer to 9x13 pan and bake at 400 degrees for 30 minutes or until browned and fork tender, stirring at least once. Serves 4 to 6.

Slow-cooker sausage dip

2008-06-18T08:37:00.000-07:00

I just had a party for my 4-year-old daughter and needed one more dip for the snack table. I am always looking for uses for my 1 1/2 quart slow cooker, so I thought back on the warm dips I have had, and remembered I had a little under a pound of italian sausage in my freezer. Based on my memory of these past dip experiences, here is what I came up with. It makes a lot, but it all went!

3/4 to 1 pound mild italian sausage, cooked and drained.
2 cans Rotel tomato and pepper, original, drained.
2 8 oz blocks cream cheese
8 oz sharp cheddar cheese, shredded.

Put cooked sausage, Rotel, and cream cheese in slow cooker. Heat on high 1 1/2 hours. Stir in cheddar cheese, cook on low 1/2 hour. Stir and serve with tortilla chips or crackers. Serves 10 to 12.

First post

2008-06-18T08:30:00.000-07:00

I am new to blogging, fairly new to crochet (about 18 months), but not so new to cooking. I wanted a place to keep track of the patterns and recipes I have tried, created, loved, or botched entirely, and would like to share these successes, failures, and amateur opinions with anyone who is interested. Enjoy!