Knit-Wit: Re-Learning Knitting on a Striped Scarf with Crochet Chain Fringe

Anyone who knows me is aware of my crafty sensibilities, especially with yarn crafts... and by "yarn crafts," I specifically mean crochet, because every time I have tried to knit, I have gotten bored, frustrated, etc. and given up. Well, this time, I was determined to expand my yarn crafting capabilities and get basic knitting glued into my brain for good! Plus, with all of the crocheting I do for others, I did not even have a thick winter scarf. I must have made 20 scarves and hats this year, and I still don't have a scarf to keep myself warm! I figured if it was really ugly my first try, it was for me, so it didn't matter. Thankfully, it didn't turn out too shabby :)

It took a lot longer than crochet would have, but I did it!

A HUGE help to me was a book and DVD set I bought online a couple years ago, Knitting 101 (linked here to its Amazon page) by Carri Hammett. The DVD shows the 4 steps of basic knitting: casting on, knit stitch, purl stitch, and binding off. I was able to pause, re-wind and re-watch the segments as needed, and as a visual learner, it was a huge help to me!

Here are the yarns I used: Bernat Softee Chunky in Pumpkin (a size 5 bulky yarn) and Lion Brand Homespun Yarn in Fiesta (a size 5 bulky yarn). I am showing the yarns here in a natural light (left) photo and with flash (right) photo so you get an idea of what they really look like. Both yarns called for 5mm (US size 8) needles, and I used Boye metal 5mm needles.

I knitted almost 18 inches with the Pumpkin yarn and then decided, "I think I'll add a Fiesta strip here, just for the fun of it." the book helps you with color changes, but basically you just tie the yarn you're using to the yarn you want to use and switch the one you're working with. The Fiesta yarn was different on the needles; because it is spun unevenly, it can be a little awkward, especially for a beginner like me. 

I knit with a finger cap, because those needle points hurt after a while! They are actually Mod Podge Finger Caps to protect you when working with hot glue.

Working in the second Fiesta stripe after another 6" or so of Pumpkin.

Working in the third Fiesta stripe!

Pretty even stitches, just not edges...

Scarf body and striping all done! This used all but about 15" of the Bernat Softee Chunky yarn, which is a 100g or 3.5 oz. skein at the recommended 5mm knitting needle. 

After the main scarf body was finished, I had very uneven edges the whole length of the scarf from not having even tension in the yarn as I worked. For my second try ever, it's not bad, but it's not the best either! I had a lot of Fiesta yarn still, so using an 8mm (US size L or 11) crochet hook, I crocheted edging the entire way around the scarf. Then, using the same hook, I added a chain fringe, which basically consists of making a chain (the basic start of any crochet project) and connecting it to itself to make a loop, as tight or spread out as you'd like. My scarf was 11 knitted stitches wide, and after crocheting I had 10 across the edge, so I did 10 chains for fringe on each end. For all my crochet needs, I refer mainly to The Ultimate Crochet Bible (linked here to its Amazon page) by Jane Crowfoot. It's an amazing reference and has great pictures, drawings, history, glossaries, and more.

My super reference guide!

Edging & fringe done!

All done!

My scarf ended up about 54" long including the chain fringe on the ends, which is nowhere near as long as I prefer my scarves, but for a functional winter scarf it's perfect for the gap at the top of my coat. It's growing on me! 

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I did end up getting a little tired of this project a few times, since it was taking so much longer than my usual crochet work does, so I started a second knitting project. This is going to be an infinity scarf, and it is loosely knit, which means I am using a smaller yarn and large needles to make the stitches large and loose. The yarn I am using is a soft yellow that doesn't have its label anymore, but by comparison I think it's about a size 2 fine weight yarn, and it feels soft yet 100% acrylic. I am using a pair of Susan Bates 10mm needles (US size 15), and they are very long and kinda awkward to keep in line sometimes, but it's a good challenge for my hand control with this new craft. It's going a lot faster than the normal knit stitch with correctly sized needles does, and I think it's super pretty. :) It's also cool to see what the knit stitch actually looks like - I think the way the yarn is intertwined is really interesting.

Happy Yarn Crafting!

Emily

Article: 34 Ingenius Ways to De-Clutter Your Life

I found a great article via Facebook today called 34 Ways to De-Clutter Your Life, and it has some amazing tips for cleaning out, keeping up & organizing your life, beyond the home and even online. I have gotten MUCH better about not hoarding, donating clothes and goods, selling some of my vintage collection on eBay, etc., but I always need more suggestions!

Here are some of my favorites:

I don't have kids yet, but this is a GREAT idea even for the two of us!

And my absolute favorite, the one I have needed most often...

Happy Organizing!

Emily

Movie Suggestion: "Texas Chainsaw," another installment in the Leatherface horror saga, is about a long-lost relative of Leatherface's family who is left a family mansion in Texas and goes there to see her inheritance, and finds much more :) I really liked that this movie had a lot more storyline than previous TCM films, and although it has plenty of sexed-up twentysomething murders, it gives Leatherface new substance and I enjoyed it.

Kitchen Chemist - Crock Pot Cream Cheese Chicken

More snowy days = more Crock Pot cooking! Yesterday I made Crock Pot Cream Cheese Chicken and of course, *tweaked it according to what I had on hand...

Here is the original recipe with my changes in *red:

Ingredients:

3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix *I used a mixture of Italian seasonings including basil, rosemary, oregano & thyme, plus fresh cracked black pepper & sea salt, and garlic salt
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup *To replace this and the chicken broth, I mixed sour scream, water and mushrooms (5 large white mushrooms, diced, which I sauteed with the onions & garlic as in the recipe), and it was a great creamy mixture with great flavor!
1/2 cup chicken broth *See above
8 ounces cream cheese *I used chive flavored cream cheese

Directions:
1. Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. *I also sprinkled grated parmesan cheese on the chicken. Sprinkle with 2 tablespoons melted butter.
2. Cook on low for 4-6 hours.
3. Melt 2 tablespoons butter in a sauce pan and saute *mushrooms, onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth *or mixture of sour cream & water instead of soup & broth. Stir until smooth.
4. Add this mixture to crock pot and cook on low for an additional hour.

The chicken became so tender it could be shredded easily with a fork. I served it over brown instant rice with steamed greens beans (tossed in lemon juice & butter) on the side.

I also whipped up some Snow Ice Cream for dessert out of curiosity, and mixed some mixed berry compote in it for extra flavor (I'm told you can mix in jam and other things to flavor it as well). I tried a couple bites and it was very good, but my husband told me not to eat anymore because he didn't trust it.  Thank goodness we had ice cream in the freezer! :)

Happy Cooking!

Emily

Kitchen Chemist - Crock Pot Chicken & Rice Soup

With all of the snow we've been getting, homey foods are a must. I made a variation of this Crock Pot Chicken & Rice Soup the other night and it was wonderful! Of course, I *tweaked it a bit...

From the website:

Prep Time: 25 minutes

Cook Time: 7 hours

Total Time: 7 hours, 25 minutes

Yield: Serves 8

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1" pieces
• 3 (14 oz.) cans ready to serve chicken broth *I used one 32 oz. carton
• 1 (14 oz. ) can ready to serve vegetable broth *I used one 32 oz. carton
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced *didn't have any carrots
• 2 stalks celery, chopped
• 8 oz. pkg. sliced fresh mushrooms
• 1/2 cup long grain rice *I used instant brown rice
• 1/2 tsp. dried basil leaves
• 1/4 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/8 tsp. white pepper
• *added 1 18.5 oz can Progresso Cream of Mushroom Soup about 3 hours in (whisked in) to thicken consistency
• *added 4 large mushrooms, cubed, in place of carrots

Preparation:

Combine all ingredients in 4-5 quart crockpot. Cover and cook on low heat for 6-8 hours until chicken is thoroughly cooked and vegetables and rice are tender. I didn't start this until the afternoon of the day I planned to serve it, so I cooked it for 4 hours on high heat and it came out great!

Topped with shredded mozzarella cheese & chives, and served with large crescent rolls, brushed with melted butter & sprinkled with parmesan cheese.

Happy Cooking!

Emily

Music Suggestion: If you like jazz, check out The Jazz Professors, a sextet of American jazz musicians who are all both working music professionals in their own right and faculty members of the Jazz Studies program at the University of Central Florida in Orlando, Florida. They came up on Sunday on my Music Choice station on my TV, and I've heard them a few others times & they are wonderful! During my time at WMU I got to hear the faculty jazz ensemble several times, and those who teach and perform for the love of the music are great to listen to.

Movie Suggestion: "Blackfish" (2013) directed by Gabriela Cowperthwaite, an incredibly powerful documentary about orcas in captivity, specifically those who lash out at their trainers. It tells about the stark differences between orca life in the wild vs. captivity, the lies and cover-ups by SeaWorld over the years, and is full of interviews with former SeaWorld trainers who give incredible testimonials to the good, bad & ugly of the animals' lives. It centers around one orca, Tilikum, a male orca who has been in captivity since he was captured off the east coast of Iceland at age 2 in 1983. He has killed 3 people in captivity, the most famous being Dawn Brancheau, a 40-year-old trainer at SeaWorld whom the other trainers described as being "everything it meant to be a SeaWorld trainer" and "the most experienced trainer" at the park. It is a really staggering film, including interviews with scientists, biologists, witnesses to orca attacks in captivity, and trainers who give great information about orca culture, biology, experiences in captivity and behavior.

A Vintage 1930s New Year's Eve

Mark and I attended a 1930s speakeasy style New Year's Eve party with his parents at their neighborhood's clubhouse in Westacres, a subdivision community in West Bloomfield, MI. We had a wonderful time with neighbors, enjoyed exquisite catered food (Asian short ribs & cabbage, shrimp po' boy sliders, lobster mashed potatoes, mocha mousse, and many other wonderful items), and the fantastic music of The Jalopy Brothers, a Depression-era quartet of piano, bass, and 2 guitars. We got fancied up in some semi-period clothing and had a blast!

On our way! I made a quick beaded headband to pull my black dress and bright robin's egg blue shoes together.

Enjoying our dinner

The Jalopy Brothers 

Mark's mom Geneva and her friends Susan and Laurie dancing after midnight

Kitchen Chemist - Pea Soup

I will begin posting about some of my adventures as a Kitchen Chemist, aka a young pseudo-chef who marries her own family knowledge & skill with Googled recipes and a flair of creativity.

Today's post: Pea Soup!

I used this "Easy Peasy Pea Soup" recipe from Food Network as a basis for my soup, though I was missing a decent amount of ingredients. Here is what I actually used:

• 2 cans of sweet peas
• 2 medium onions, halved and diced (I diced chunkier for a more textured soup, up to you)
• 3 celery stalks, halved lengthwise and diced (I diced chunkier for a more textured soup, up to you)
• My own vegetable broth from the spices I had based off Vegetable Broth #1 from FitDay
• 1 1/2 cups of store-bought bacon bits
• 1/3 cup corn starch
• 2 cloves garlic, pressed
• Vegetable oil as needed when sautéing
• Assorted spices according to my taste & what I had on-hand: cumin, celery seed, garlic salt, salt, pepper, savory, marjoram, thyme, sage, chili powder
• A few tablespoons of corn starch to thicken soup to my desired consistency

Before starting, I used my Magic Bullet blender to puree 1 1/ of the 2 cans of sweet peas and the can juices. I put the puree in a metal mixing bowl and mixed in the leftover whole peas, and set that aside. I started by sautéing the onion and celery in vegetable oil, and simultaneously brought water with the broth ingredients (cumin, celery seed, garlic salt, savory, marjoram, thyme, sage) to a boil in a small pot, probably 3-4 cups of liquid total. When the onion & celery were cooked & starting to brown a little, around 8 minutes or so on med-hi, I pressed the fresh garlic into the pot and added the cumin (my husband loves cumin so I put in a little extra). I added the bacon and let that cook with the onions, celery and cooked that another couple minutes, then added the broth I had made and the pea mixture. I stirred everything and kept it over medium heat to intertwine the flavors and heat the soup through. The soup was a little thinner than I wanted, so I added some cornstarch a tablespoons at a time and whisked the soup. Once I had removed the pot from heat and let it sit a few minutes, the consistency was perfect. We like a little tiny kick to our food, so I added a few sprinkles of chili powder for fun. The soup turned out great! It's going to be a comforting dinner on this snowy New Year's Day. 

Pea soup doesn't look chunky just sitting there...

...but one bite and you get all the veggies and bacon chunks you could want!

Snowy porch on NYD

Patio table covered in glittery snow

Hope you enjoyed this post - try out this soup, it was quick, easy, and very tasty! Happy cooking, & Happy New Year!

Emily