podcasts

Episode 184

by Sara

“Gratitude is a quality similar to electricity: it must be produced and discharged and used up in order to exist at all.”                   

                                                            — William Falkner

New makes: embroidered necklace (project idea from Rebecca Ringquist’s Embroidery Workshop) and Sami bracelet with help from Sarah of FiberTrek and Disa’s helpful video tutorials.
The bracelet features an antler button.
The Back Porch
Clark Socks designed by Jaclyn Salem, knit in Miss Babs Hot Shot
Seeded Mitts designed by Heidi Beukelman, knit in Juniper Moon Farms Tenzing
And now for some finishing work — but the knitting is complete on Jasmine Tea designed by Amanda Bell, knit in John Arbon textiles alpaca and Wensleydale.
Fiber Friends
Wise and woolly fellow podcasters in the Catskills.
Emily taught me the principles of supported spindling and lent me one of her spindles. I found this beautiful redware pottery dish, which works perfectly.
Ever-expanding Skill Set

I made my first attempt at oven fries.  Next time, I’ll be using some tips from A Beautiful Mess.

In response to NorthernFlicker’s query about baking vs. roasting, I learned quite a few things:

Here’s what KITCHN had to say:

What’s the Difference Between Roasting and Baking?
While these cooking methods are nearly identical in today’s kitchen, there are actually a few things that set them apart.

  1. Structure of the food: This is the primary factor that sets these cooking methods apart. Roasting involves cooking foods that already have a solid structure before the cooking process begins (think: meat and vegetables). Baking involves that foods that lack structure early on, then become solid and lose their “empty space” during the cooking (think: cakes and muffins).
  2. Temperature: Various sources note that the temperature setting on the oven also distinguishes these two cooking method. Roasting requires a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food being cooked, while baking occurs at lower oven temperatures (up to 375°F).
  3. Fat content: While many baked goods contain fat within, an outer coating of fat, such as vegetables or meat brushed with olive oil, is an indicator of roasting.
  4. Covered pan: Roasting is typically done in an open, uncovered pan, while items that are baked may be covered.
Sweet Potato Fries: roasted and served with a za’atar dipping sauce.

Za’atar Dipping Sauce (for two)

  • 3 tblsp nonfat plain yogurt
  • 1 tblsp high-quality mayonnaise
  • 1 tsp grated lemon rind
  • few drops lemon juice
  • 2 tsp za’atar spice blend
And Sew Forth
Fabric stash is neat and tidy in rolled bundles. I tucked a paper with fabric content, width and yardage into the end of each roll. Scrap fabric is folded, on the left.