Episode 53: Extant of Autumn

cover53This episode contains the following segments: On the Porch, Ever-expanding Skill Set, Yarn Lover at Large, and Off the Shelf. Thank you to everyone who has been in touch with me over the past few weeks. Yarns at Yin Hoo has a vibrant audience ready to share exciting ideas and supportive feedback. Introduce yourself on the Ravelry welcome board, leave a comment on this blog post, or send me a personal message. Thank you for comments and feedback.
 
 

LISTEN:


 

On the Porch

Polwarth / silk fiber in the Rooftop colorway from Three Waters Farm

Clincher by Ash Kearns in Apothecary Yarns sock yarn in the Trident colorway

Batad by Stephen West in a combination of handspun and Berroco Ultra Alpaca Light

Planorbis Corneus Shawl by Hunter Hammerson in Creatively Dyed Yarns worsted yarn

Ever-expanding Skill Set

New recipe / menu idea: Hope Club Canapés

Yarn Lover at Large

New Jersey Sheep & Fiber Festival

Maggie Jackson fashion show and workshops at Mountain Knits and Pearls

The Knitmore Girls’ director’s cut with Maggie Jackson

Off the Shelf

This week I read a passage from Chapter 10 of Jane Austen’s Persuasion.

Hope Club Canapés

canapes

This recipe was inspired by the young pioneers and their mentor, who have begun a garden at the high school where I work. Last week, I was invited to pick some basil from the garden, and came up with this late summer recipe. This dish is made to showcase just a few ingredients at the peak of ripeness.

 

 

 

Hope Club Canapés

Place a 1/2″ slice of delicious ripe tomato on a small plate. Top with a scoop of cooked barley. Drizzle with pesto. Season with cracked black pepper.

For this recipe, I used quick-cooking barley and cooked it like rice (1 cup barley to 1 1/2 cups water with a pinch of salt). I added the juice of one lemon to the cooking liquid.  I left the lemon rind in the pot while the barley cooked, and removed it before serving and storing.

Episode 52: An Addictive Knit

cover52This week’s episode includes the following segments: Ever-expanding Skill Set, The Back Porch, A Little Bit of Learning, and Gratitude Journal.

LISTEN:


 

 

class2Ever-expanding Skill Set

Beginning Spindling and Meditative Spindling classes at The Inner Space in Highland Park, NJ.

Top whorl spindles from Dawning Dreams.

Spinner’s End Farm fiber CSA in Michigan’s Upper Peninsula.

3D printed Turkish spindles from Turtle Made.

upstaircowlThe Back Porch

Upstairs Downstairs: A Cowl in Three Sizes pattern by Paula Emmons-Fuessle

Scrappy Felted Oven Mitt pattern by Kelly Schroeder

Booga Bag pattern by Julie Anderson

barleyA Little Bit of Learning

Historical and nutritional information on barley compiled using World’s Healthiest Foods

Cook along and use #bulkbinscal to tag your recipes and photographs.

yogiGratitude Journal

Simple Yoga Socks pattern by Jennifer Wang

Episode 51: Down by the River

cover51This episode includes the following segments: The Back Porch, The Front Porch, Ever-expanding Skill Set, Yarn Lover at Large and Gratitude Journal.


LISTEN:


The Back Porch

Scrappy Felted Oven Mitt pattern by Kelly Schroeder

Felted Vessels

Simple Yoga Socks pattern by Jennifer Wang

The Front Porch

Booga Bag pattern by Julie Anderson

Planorbis Corneus Shawl pattern by Hunter Hammerson

Clincher pattern by Ash Kearns


It’s not too late to enter the Asymmetri-CAL, an asymmetrical craft-along. Post your finished object to the prize thread by September 26th.


Ever-expanding Skill Set

Grilled Peaches & Cashew Crème

Grilled Peaches & Cashew Crème

Use #bulkbinscal when you post photos of your culinary adventures with nuts during the month of August. Barley will be in the spotlight for the month of September.

You can find all of the recipes I’ve developed during the Bulk Bins Cook-along here.

Yarn Lover at Large

New Jersey Sheep & Fiber Festival    September 6 & 7    Hunterdon County Fairgrounds

Gratitude Journal

“Many Miles” by Mary Oliver from Why I Wake Early

 

Grilled Peaches & Cashew Crème

grilledpeachesThis recipe is a variation of a summertime treat, and an easy way to please everyone at your cookout.

Grilled Peaches & Cashew Crème

  • 1-2 ripe peaches per person, peeled and pits removed
  • 1/2 c. raw cashew pieces
  • 1/2 c. water
  • juice of half a lemon
  • honey or maple syrup
  • freshly-grated nutmeg

To make the crème, pulse cashews in a food processor on high until the mixture is the consistency of flour. Add water and lemon juice and blend until smooth, white and creamy. The crème can be made ahead and refrigerated until serving.

Lightly brush peach halves with olive oil and place cut-side down on a skillet or grill. Allow peaches to sear (2-4 minutes). Turn if desired.

Arrange grilled peaches on a serving dish and spoon cashew crème on top. Drizzle honey or maple syrup over the plate. Garnish with freshly-grated nutmeg. Serve immediately.