The Crafty Bits: Braided Cable Socks

I feel like there should be some sort of peremptory comment. Kind of like on a season premier - "Previously on TeknicolorKelli..." It has been far too long, to the point that there has been some serious consideration as to whether or not Kelli (Teknicolor or otherwise) should continue to inhabit her little sliver of cyberspace. For now things are staying put which means that perhaps there should be some sort of update. Just to blow out the cobwebs.

Since that last update in August (Ouch.) things have gone kind of haywire and back again. We've been to a wedding, dealing with some serious health issues, smothered by a very heavy work load, doing some unexpected traveling and working with a breeder on acquiring a second puppy (Expect pictures next week!). Through it all there has been some (read, barely any) knitting. The pirate gloves are DONE. (More on that at a later.), some socks have been finished, a new pair started and some rather overzealous plans to do some holiday knitting have been undertaken.


A few weeks ago I finished up the Braided Cable Rib Socks. My favorites to date, the yarn is from a local spinner/dyer and is loverly to the extreme. The fuzziness in the photos isn't the camera, they've been worn and washed several times before I finally got around to photographing them.

I have to admit, I'm a yarn abuser when it comes to socks. They get worn tons, washed in the washer and flat dried...most of the time. Not exactly pampering the fibers, but it does give me an excuse to knit more socks.



Regardless of their abused state, they've been wearing like champs and the colors continue to enthrall me each time I see them. The warm reds, yellows, oranges and lavenders just tickle me to no end.

In the up coming weeks I hope to share a few more things that have been happening in these parts, some books I've been reading and, most importantly, posting lots of pictures of the new (and old...Lilly is very disgruntled about her lack of face time.) puppy.

The Crafty Bits: Cable Ribbed Socks

In the name of progress I bring you another post! That's 3 in August, an all time high for 2009. To celebrate I'm showing off what's "on the needles" right now. Meet Fawkes...


Another Castle Fiber's yarn (the same spinner/dyer as the yarn for the Oblique Ribbed Socks) that is even more stunning in person. I'm only guessing, but I would say the inspiration for this yarn is the coloration of Fawkes the Phoenix...though Guy Fawkes and the Gunpowder Plot could be behind the firey colors too. (Blogging = learning!) Threads of gold, red, lavender, orange, white and rose twine together to recall the colors of a flickering flame.


This is the second pattern I've tried with the yarn and is far more successful than the first. Initially I had tried a Nancy Bush pattern from her traveling sock knitting book, On The Road. Not a good combination, the multi-fleck coloration needed a larger scale pattern or a simple rib. Having done the rib thing, it seemed like a good time to learn how to do cables. The picture above is before I knitted another 3"...and then ripped it out because the second row of cables wasn't right. I've since gotten the leg re-done and am currently gusseting sock #1...knitting is much nicer when things go well.

The Crafty Bits: Malabrigo Set (F)

Way back in March I started a scarf because with warm weather quickly approaching it seemed like a reasonable thing to do...also because I had two skeins of worsted kettle dyed merino and you can't just let those things sit around. So I began to crochet a scarf...

...and as I crocheted the scarf got longer. And longer and longer and longer. After more crocheting than is really reasonable I began to think that maybe I didn't want a very long, very heavy scarf, maybe I wanted a shorter, more reasonably lengthed scarf. But I had started with two hanks of yarn and I still had a 1 1/4 of left over...which is a lot of yarn...



With this over abundance of lush yarn I decided that a hat might be just the thing. (Instead of the very long, very heavy scarf I had meant to end up with.) I mean, I don't have a single hat that matches anything. I have a black one and a lime green one, which are both felt and don't really go with any of my scarves. Also, neither very lovely with my pea coat. So a hat and a scarf would really be quite nice. I selected the ever popular Amanda Hat, bought some needles and knit, knit, knit and three days later I had a very nice stocking cap that was also quite lovely. Unfortunately, there was still 3/4 of a hank of yarn left over and the thought of crocheting even more scarf was...unpleasant. What to do? What to do....



So it seemed like gloves would be nice. They would match my hat...and my scarf...and it would be this wonderful coordinated set...except each piece is knit using different stitches and textures and they really aren't a set...just coordinates because they are all made from these two never.ever.ending skeins of yarn.


Which is how I ended up with a full set of fall accessories to wear....even if they really aren't a set.

The Home Cook: Rhubarb Jam

You reach a point with a rhubarb plant where you either give up and just let it run amok in it's corner of the yard or you go and hack off two-thirds of the plant and finally DO something with it. Preferably something useful...like, say, ten pints of jam...which is a LOT of jam. But then 16 cups of diced rhubarb is no small amount either.

Strawberry-Rhubarb Jam

For the last few years I've made a half or maybe a whole batch of jam here and there. This year, with two fully established plants I ended up with enough rhubarb to make two full batches of jam and in an act of necessary diversification...two types. Strawberry-rhubarb and Raspberry-rhubarb, both are very good but I have to say that the raspberry is quickly becoming my favorite. The extra tang of the raspberries and the little flecks of the seeds just add a little something extra.

This recipe is probably not for you if you prefer the natural flavor of the unadorned rhubarb and berries, but the tartness of rhubarb is a tricky thing and I'm not quite confident enough in myself to forgo this recipe and try something less sweet. Also, this is just damn good stuff. We like it with a toasted bagel and cream cheese, but it's also very fine on an English muffin or a slice of good multi-grain bread.

Raspberry-Rhubarb Jam

Berry-Rhubarb Jam
Adapted from Cindy T. (mom-in-law)

8 Cups Diced Rhubarb
4 Cups Sugar
2pkgs 10oz Frozen berries in syrup
1 large and 1small box of jello

Mix together rhubarb and sugar and let set overnight.

The next day, sterilize 5 pint jars or 10 8oz jam jars, rings and lids and prepare canner. Strain berries from syrup, reserving liquid and cut large berries (such as strawberries into bite size pieces)

When ready, heat rhubarb, sugar, berries and 1 cup of syrup in a large heavy bottomed pot bringing to a medium boil. Boil for 15 minutes. Remove from heat and stir in jello packets until dissolved and let rest for 5 minutes, gently stirring occasionally.

Remove jars from water bath, dry and ladle jam into jars 1" from top. Wipe down rims, place on lids and rings. Process jars in canner for 10 minutes. Remove jars from water and allow to cool over night, check for proper seal before storing.

Stores up to one year.



Cook's Notes:

- The amount of syrup you add can very depending on the berries you are using. For strawberries I can usually add all of the reserved liquid and be fine. For Raspberries I can only add half before it starts to affect how the final jam sets up.

- We like our jam with a very firm set, if you prefer a softer set just use one large box of jello.

- For Strawberry-rhubarb jam use one large and one small box of strawberry jello. For Raspberry-rhubarb jam use one large box of raspberry and one small box of mixed fruit. There are all sorts of combinations, but I'd stick with the red colored jellos.

- The original recipe does not call for processing in a canner and works. That said I like the extra step, as it seems to give the jars a tighter seal and I KNOW everything is as safe as it's going to get...botulism is kind of scary. I also have a hard time ignoring years of advice from my grandma.

- For additional information about canning go to the people at Ball/Kerr. They've literally written the book on it.

The Crafty Bits: Oblique Ribbed Socks (F)

This is a story about a pair of socks. It's also a story with out an end.

Not literally without an end, but more like with out the instant gratification of getting to see the finished product.

There are lot of things I've inherited from my mother. Eye color, the need for lists and the complete inability to get birthday gifts delivered in a timely manner. It's that last one that caused this whole debacle. See in late May it was Mariah's Birthday (30th...but you didn't hear that from me...) and a proper celebration of the day required a pretty spectacular gift. Enter a skein of beautiful yarn from a local yarnista called Castle Fibers. This yarn...beautiful...oh, the colors are breathtaking and it's tight hand spun twist is perfect for socks. Oh, so perfect.



Of course, sock yarn like this needs just the right pattern to display the colors to their best which is how I ended up with a sock pattern that was, perhaps, a wee bit aggressive for the time line I had for production. Ok, maybe not so "perhaps"...more like definitely. Which is why there aren't any pictures of the finished socks.

Oh, you didn't make the leap of thought with me? Ok, so her birthday was in May but she didn't get the socks until mid-June. Also, I finished the socks in the car...on the way to seeing Mariah...in June. So yeah, the socks weren't done until just before I gave them to her. Like right before I gave them to her.

Which is all to say, that is why there are no pictures of the completed Oblique Ribbed socks.

The Home Cook: Rhubarb Bread

I feel as though I should come bearing gifts in apology. My blogging record over the last year has been less than spectacular and at this point I'd be surprised if there is anyone out there who still meanders by on purpose. But just in case there is someone out there who does still stop by to see the cobwebs and dust, your reward is here. You'll just need to provide the rhubarb and some time...and an oven. But that's it, I promise.

Here in this neck of the woods it's rhubarb season and the stuff out by the shed is going mutant. It will soon rule the backyard and my only hope is that it will be a benevolent overlord and not sell the dog into servitude. In an vain effort to try and curb the beast I took to the internet to try and find a recipe for rhubarb bread because...well it sounded good. I'm not sure there needs to be any other logic to it.



The recipe I finally went with had the odd addition of orange juice and zest, which while not the first place I would have gone was delicious. The bread was super moist and the citrus flavor was surprisingly nice with the tartness of the rhubarb.

Rhubarb Streusel Bread
Adapted from Culinary in the Desert!

Streusel Filling

2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
1 1/2 teaspoons cinnamon
pinch salt

Batter

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon fresh grated orange zest
2 large eggs
1/3 cup fresh orange juice
1 teaspoon vanilla
1 1/2 cups 1/4" diced fresh rhubarb

Cinnamon Sugar Topping

2 1/2 Tablespoons Brown Sugar
2 Tabelspoons White Sugar
1 teaspoon Cinnamon

Preheat oven to 350ºF degrees.

In a small bowl, add sugars, flour, butter, cinnamon and salt - stir until mixture is moistened. Set steusel aside.

In a second small bowl, combine cinnamon sugar topping ingredients. Set aside.


In a medium bowl, whisk together flour, baking powder, salt and baking soda.

In a large mixing bowl, beat together butter, sugar and zest until very creamy. Beat in eggs, one at a time, mixing until well combined after each. Mix in orange juice and vanilla. Add dry ingredients and stir just until combined. Fold in rhubarb.

Scoop one third of the batter into an 8" x 4" loaf pan lined with parchment and lightly greased. Scatter half of the streusel mixture over the batter, gently pressing down to adhere. Scoop and additional 1/3 of the batter on top and scatter remaining streusel over the top, gently pressing down to adhere. Pour remaining batter on and top with cinnamon sugar mixture.

Place pan into the oven and bake until a wooden skewer placed into the center comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes. Remove and set pan on a wire rack to cool for 15 minutes, then remove bread from the pan and let cool completely.

Makes about 12 servings.

The Home Cook: Beef n' Beans with Biscuits

I bought a new cast iron skillet...and a lid...that fit's my 12" cast iron fry pan.

My mom had a 13" cast iron chicken fryer (really big, deep, very heavy skillet) that was used and horribly abused. We committed the deadly sin of cast iron care...it was washed in hot soapy water and left to air dry...weekly. It was never our favorite pan. In fact for a very long time I didn't think I liked cast iron, but when my grandma gave me a box of cast iron skillets for my apartment in college I finally got a clue.



Ever since I've been transitioning to a full on cast-iron cooking experience. This skillet and lid complete my quest and I'm happy to say it's all I hoped it would be. The thing about cast iron is that is really does get better with age, my 9 year old 12" is by far my best pan. Non-stick, even heat....I really do love it. But what I really love is that for those recipes that ask you to fry up something in a skillet, then bake it...you've completely omitted a step AND a dish. For a lazy girl like me...tres fabulous.

(New cast iron skillet not pictured...sadly.)

Beef n' Beans with Cheesy Biscuits
Adapted from Pillsbury

1lb ground beef
1/2 of a medium onion, chopped
2 cloves garlic, minced
6 slices thick cut hickory bacon, fried crisp and crumbled
1 can condensed tomato soup
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
1-7.5oz refrigerated buttermilk biscuits
2 Tablespoons melted butter
4oz. Shredded mild cheddar or monterey jack

1. Preheat oven to 375ºF. In a 10" oven-safe skillet brown beef, onions and garlic over medium high heat until thoroughly cooked. Drain off fat and return to heat, adding bacon.

2. Stir in soup, chili powder and crushed red pepper, heat to boiling. Reduce heat to a simmer and cook for 5 minutes.

3. Separate dough into 10 biscuits and place on top of beef mixture. Brush with butter and top with cheese. Bake for 20-25 minutes or until bubbly and biscuits are golden.


Cook's Notes:

- If you don't have an oven safe skillet, use an 8x8" glass baking dish or 2 quart casserole that has been lightly greased.

- You can use a tube of jumbo refrigerator biscuits, bake at the temp and time on the biscuit container.