Monmouth Cap

Some weeks ago I stumbled upon The Dreamstress and she was talking about a year-long sew-a-long. For the first five minutes, I thought I would not be able to participate. Yes, I sew. No, I don't have the space to dedicate to sewing a historically accurate costume. (As much as I would *love* to...) However, The Dreamstress pointed out that knitting would be acceptable also. (Mental head slap) Of course knitted items would work as they knitted them! I was quite thrilled to see that. After signing up on the Facebook page, I spent about five hours screwing around industriously researching possible knitted patterns. After several misleads, bunny trails and child/husband interruptions, I came across my first project.

The Monmouth Cap. The history of the Monmouth Cap can be found here. In a nutshell, the cap was introduced in the earlyish 15th century. The everyday man wore the cap-made from serviceable material. Royalty wore the cap- made from finer material. In later years, the cap was widely used among sailors as it kept the head warm (imagine that!) Captain John Smith (yes, that Captain) even recommended the English colonists include the cap in their kit.

The pattern I used was a compilation of this one and this one. The yarn I used was Lion Brand, Jiffy in Dark Gray Heather, 100% Acrylic. (Yeah...I know...not historically accurate yarn). I have used the cap several times and it is quite warm. DD#2 loves playing with the brim, changing it up, down, leaving one side up and the other down etc...

Things I learned-how to pick up stitches and sl2tog, k1, psso (different way of decreasing instead of k2tog)

I would like to make this hat again. This time doing a provisional cast on as suggested in knitting-and. Should make turning the brim easier. And maybe make a third one so I can felt it.

Brim up

As requested...the facts


The Challenge: Challenge #5: Peasants and Pioneers

Fabric: Lion Brand, Jiffy, Dark Gray Heather. 100%Acrylic 

Pattern: I used a pattern from Jennifer L. Carlson and knitting-and 

Year: Earlyish 15th century to 17th and even later 

Notions: None, zippo, zilch, Nada 

How historically accurate is it? Both patterns used were based upon viewing one of the few surviving Monmouth Caps. From what I could see, when the brim is down, the cap does resemble the cap in The Nelson Museum and Local History Centre

Brim Down

Hours to complete: About five (slow knitter and the first time I picked up stitches)

First worn: As soon as it was off my needles-March 6, 2013

Total cost: $6-for the yarn

Other Monmouth Cap websites :
Pirates!
17th and 18th century knitted caps
Colleen Stitches in Time -SCA
ravelry Monmouth Cap Pattern
Odettes Obsessions
More historical caps

Pin Wins!!!!!

Who does not LOVE Pintrest? Anyone?

So, now that we have that settled... This blog posting is where I will post Pin Wins. The small ones that are wonderful but small enough that they don't really rate an entire posting. Where I can, I will try to link it to the original poster. However, I am not a detective, so if I attribute the idea to the wrong person, please let me know and I will correct.

First up, Keeping track of that silly medicine. Or...Did I give him the dose?

As you can see, we only missed two doses. The first one
when I remembered about the Pin. The second was DH night.

How many of you have children? Children that get sick? That need medicine? Do you also have a spouse that likes to help? This idea was one I saw and could not wait to try. No, I didn't want my kid sick, I just wanted to try this. And see if it worked. and the result is...Yes! Yes! Yes!

I kept the entire kit in a ziplock bag and stowed in the fridge. Yeah, towards the end the Sharpie was a little iffy about writing, but as soon as it would warm up, all was fine.

Poster as labeled on the pin. (Really, who knows who the original person was. Maybe they had to keep track of their daily meds and figured it would not hurt to do the same for the kid.)

Second Pin Win:

Making Tortillas

Using a pants hanger as a recipe holder. Google it. I dare you. No? Well, here ya go. Enjoy.

I don't have a fancy recipe holder. I used to have a clip that had a strong magnet. I would clip my recipe to the 'over the stove hood range' (kinda bulky for a name). Worked great for me. Till we moved somewhere that had a plastic cover. (really?) So, Pintrest to the rescue. Most of the pins I saw utilized the cabinet knobs to hang the hanger. Alas, my cabinets are lacking in knobs with which I can hang the hanger. So, I simply closed the door on the top of the hanger. Works just fine.  The hanger I used was one from a store purchase-PJs I think. I have had about 12 pages clipped in at one time. Gets a little weighty at that point and seems to slip from the cabinet.

Someday, I shall have cabinets with knobs. Shiny knobs. Knobs that are self-cleaning. Until then I will be happy with what I have.

Candy in Cookie Form

Last week I was on a major sweets craving. I needed a fix. What I really wanted was chocolate chip cookies. Not feeling like going to the store for GF flour, I hit the WWW looking for a cookie that didn't use any flour. I was hoping there would be one as I have made flourless peanut butter cookies before. I was really hoping, and wishin' and prayin....

anyways...

I found this. Flourless Chocolate Walnut Oatmeal Cookies I just have to say...Oh. My. Goodness. This is like eating candy. Let's just say I gained about a million pounds. On average, I ate five cookies a day. I convinced myself they were healthy- peanut butter, oatmeal, dried cranberries and dark chocolate. All healthy stuff.

In moderation.

AHHHHHHH.... Those two silly words!!!!!

I followed the recipe somewhat closely. For the first batch (stick with me here) I used Adam's No-Stir Creamy Peanut Butter, two cups Quaker Oatmeal, one cup dried cranberries, handful each of Ghirardelli white, dark and semi-sweet chocolate chips. When done, the mixture looked very gloppy. Not really cookie batter. So, I mixed up a second batch. This time I creamed the butter and sugars really good. At least five minutes. Same after I added each egg. Followed the recipe after adding eggs step with the same alterations. the second batch looked much better. So, I mixed both together.

Yeah...should not have done that.

What I should have done was bake the first batch as bars and the second batch as cookies. Ah well...it all turned out in the end. I am not sure how many cookies I ended up with. Each pan held about nine cookies (they spreaaaaaad) and I think I did maybe...10? 11? 19? 500? pans? So probably about 90 cookies at least. My oven runs on a lower temp so I would leave them in for the 12 minutes and prep the next pan after the timer would go off. So maybe 13-14 minutes?

These cookies were absolutely chewy, delish, (a little on the thin side) and yummy. These have moved to my "Recipes Tried and Liked board.

Unfortunately, there are no cookies left to take pictures. So, I shall leave you with the Trader Joe's picture.





totally entering this in Pintrosity's Pinstrosiversary Challenge!

Knitting Projects DONE!

As the title suggests, this post shall contain pics and information of my knitting projects.

'Mis-matched' socks for DD#2. These origionally started out as mismatched socks, however, because I didn'a pay attention to the starting color on the second sock I accidently made matching socks. The first sock was started and completed in November but got side tracked with Christmas monkeys. I started and completed her second sock in January, however, it was too big so it became my sock. I now need to make my second sock.
Yarn: premier yarns, Deborah Norville Collection, Serenity Sock Yarn, Surf color
Needles: Takumi Bamboo DPN #2
Size: Medium socks
Pattern: Tall or Short, Socks to Go, Leisure Arts Little Books
Other info: Cuff is Seed ribbing; One toe is a gathered closed toe; Other is Grafted.
Comments: DD#3 likes cuffs to go over the ankle bone. Since I bind off tightly, top down always. First time turning the heel was confusing. Just follow the instructions. Watch videos if possible.
Turning the heel
Grafting/kitchener stitch

Going GF & DF

Ahhhh...what does GF and DF mean?  Well, GF is short for Gluten Free and DF is Dairy Free. Well, Alaska Girl, what does that mean?

"A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein complex found in wheat (including kamut and spelt),barley, rye and triticale. Corn and rice also contain gluten, but are considered gluten-free, as the gluten in these species do not cause celiac disease. A gluten-free diet is the only medically accepted treatment for celiac disease, the related condition dermatitis herpetiformis and wheat allergy, but not gluten allergy."(wikipedia)

Wikipedia-the end all be all for info! Not really. So, here is info from celiac.com "wheat, rye and barley, it is obvious that you will need to avoid these grains. Less obvious however, are the myriad of products that contain gluten as a hidden ingredient."

So. Gluten-free basically means cutting specific grains out of the diet. Especially wheat, rye and barley. Gluten is in EVERYTHING. Even envelopes and stamps (made flour paste before?) and shampoo/conditioner.

"Wheat and wheat products are often used as thickeners, stabilizers and texture enhancers in foods that might otherwise seem wheat-free, like some salad dressings. Since the term "gluten" is rarely used on product labels, it is vital that a person on a gluten-free diet learn the typical places that gluten can hide. Thanks to the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), it is easier now to identify wheat-containing ingredients: if a food or an ingredient contains wheat or protein derived from wheat, the word “wheat” must appear clearly on the food label." (Eating Well)

Most times when I am looking at a food label and I am unsure, I look to see if the label says "Gluten free". Some products plaster this in size 50 font across the front of the package (almost any of the LIFE cereals). Others place it below their contact info (Bush's Baked Beans and Hormel Chili.)

Dairy-Free is similar in idea. The dairy I am avoiding is cow. I have known for quite some time I am lactose intolerant. Totally avoiding liquid milk. Not really the by-products like cheese, sour cream, whipped cream and ice cream. Ahhh...Ben and Jerry, I miss you. Dairy, like wheat, is in EVERYTHING. Words to look for: lactose, casein or whey. For now, I am cutting out the obvious cow/dairy products and avoiding 'easy to spot on the ingredient list' products. What to use in place? I LOVE coconut milk. The kiddos and I have been drinking almond milk for over a year. When we do have cow milk, it tastes terrible and produces tummy aches. In my coffee I use honey as a sweetener and coconut or almond milk. Cheese is more difficult. For many years that and an apple have been my go-to snack. In trying to avoid soy (thyroid issue) I have limited cheese options. Last week I picked up a pack of Daiya shredded cheese. Its ok. Not the same.

Over the last week I have dropped wheat. I am as gluten free as I can get. I read the food labels, and have started making my own GF bread again. I have also dropped cow dairy from my diet. Coconut and  almond milk all the way. I even use it for my creamer in my coffee. For cheese, I have started using Daiya. There are other cheese alternatives BUT they usually contain soy and casein which is a milk protein. Sugar? Well, that is a bit harder. I use it in baking but I don't add it to my coffee. I am planning to change up the types of sugar. Instead of using white refined sugar, I'll start using honey (locally produced) or other alternatives.

Soooo...Why?
November of 2011, my stomach started hurting and progressively worsened in pain. The pain was so bad that I stopped eating. Only when I was feeling weak would I have a small bite of bread or something that would be easy to digest. I did see one doctor that suggested I had giardia. February of 2012 I visited Mat-Su Integrative Medicine for my yearly and all that. After asking questions and examining me, Dr. Amy suggested I had Candida  in my stomach and I cut out wheat, dairy and sugar (?!?!?!?!?). In addition she prescribed Nystatin. After finishing the treatment, I felt tons better. Stomach pains were gone and I had more energy. Fast forward to January 2013. I started having stomach pains again. After thinking about my diet for the month of December, I realized I ate a lot of junk. Good tasting junk, some of which I made myself. Pumpkin bread, caramals, taffy, banana bread, cookies, and more. The common ingredients in those foods were (drumroll please) wheat and sugar. Not only were the pains back, I gained about eight pounds. So, thru self diagnosis (something doctors *love*), I have Candida.

Why not use soy products?
I have hypo-thyroid. In other words, my thyroid does not function correctly and is sluggish. I was diagnosed several years ago and started on levothyroxine. It helped, I could feel a difference in my body. Dr. Amy changed my medication to Armour Thyroid. (I'll talk more about my thyroid in another post.) In wanting to help my thyroid, I researched what foods to eat and avoid. Soy is on the list of foods to avoid on low thyroid. Which is fine. Soy tastes nasty to me. 

Helpful Websites:
Candida
Daiya (soy free cheese alternative)
Dairy Free
Eating Well
list of sneaky dairy
lactose intolerant

Yum, Yum, Yummy Lemon Bars

A friend sent us a box of organic California lemon cellos. Opening the box was heaven... the scent wafting from the lemons was like sunshine. The yellow color was a bright spot on a gray cold day. When we got home, I washed the lemons because they had a looooong cold flight. (You like taking a shower/bath after traveling, yes?) For the first couple days I simply enjoyed the sight and scent of sunshine in my kitchen. 

We did photo shoots.

Fresh from their bath. 

Sunshine streaming thru the kitchen window. 

Beautiful, lovely gorgeous lemons.

(I didn'a realize my Trifle bowl was, well, dirty)

I realized that I should do something with the wonderful lemons instead of letting them go bad. I shared several with friends, sliced some up for water and ate them like oranges. Oh yeah. Good stuff.
One recipe I have never tried from scratch is lemon bars. I have enjoyed them at potlaches, BBQs and restaurants and have *loved* them. A properly made bar will transport one to a world of sunshine, twittering birds and floating flowers. (not really, but you get the idea.) The first bite should have a smooth creamy custardy feel. The crunch of the shortbread crust completes the texture/tactile feel in your mouth. First is the sweetness of the powdered sugar. Then, the tang of the lemons hit your taste buds. Oooooo...the lips pucker, the eyes cross, your mouth starts drooling for the next bite. I must confess, I was not sure I wanted to attempt this recipe. I prefer easy ones with few steps. Having used Brown Eyed Baker before, I searched her site and found this one.

After removing from the oven. That discolored dot was from me
testing the doneness with my finger.

Powdered Sugar sprinkled
on the top.

Yes, slightly time consuming. More steps than I would normally do. But, it was SOOOOO worth it. So much, that I made the recipe again for a Super Bowl get together. Tons of raves. Thankfully none were left cause I think I ate half the first pan.

  

A dollop of raspberry jam.

I would totally make this again. I followed the recipe straight the first time round but made changes the second time.

*  Instead of grating the frozen butter, using a pastry cutter, I cut it into the flour mixture. I also added a smudge more butter-maybe a smallish pat?
*  Instead of dotting the butter, I smeared it all about the pan and the sheets of parchment paper. (Both times)
*  I used 1% milk as that was what we had in the fridge. (Both times)
*  Substituted Tapioca Starch as I had no corn starch. (Both times)
*  I didn'a measure the lemon zest, I used the zest from the lemons used for the juice. Eyeballing it-probably tablespoon to two tablespoons. (do you press down zest to measure or do you count the fluff factor?) (Both times)

*  I had to cook the crust and the filling longer than listed as my oven seems to not run to temp.

This pan does indeed make a 9x13 batch. Parchment paper is almost a must-makes for easy lifting out of the pan and easy clean-up. I will most definitely make this again. Maybe not with the couple lemons I have left as they are looking a bit sad. Which makes me sad. Ah well, spring is just around the corner.

Why do I feel like I am looking at the lemons upside down?

On my Pinterest board, this recipe moved from 'Recipes to Try' to Recipes Tried and Liked.

Cutting back...

Tons of stuff has happened. No longer a nanny. We have our own place. DD#1 is getting married. Its f'ing cold. DH will be unemployed. Good Lord. Talk about stressful events.

For the last couple months we have been in a holding pattern when it came to DH's job. Mantech lost the contract for the base. We knew the new company would be downsizing. Managment had no idea (at least they said so) who was staying or leaving. All we knew was the warehouse would have eight positions and there were 14 people looking to stay. So, several need to go. Due to his low position on the longevity totem pole, DH was among the first to receive notice.

Yes, knowing he has no job is, well, stressful. I am busy looking for a job. I am becoming disenchanted with the search. I have a good work ethic. Yes, I have not been employed the last couple years but I have been volunteering. I have not just stayed home being a slacky housefrau-eating bon bons & watching soaps. (I *love* watching Law & Order UK but that is an evening show.) Almost everyday I apply for at least three jobs. I am getting to the point of going door to door in the various business parks we have around here. I would think I could get a job at any of the Big Box Stores, but alas, I know too much. (One of my jobs dealt with HR, Tax/Labor laws and  Unions.) Anywho, enough of my self depressing talk.

Changes that are coming: anything that has to do with money. I already do things that save us money (bread making, laundry soap, non-chemical cleaning items). Planning to try the no shampoo, making my own creamer (yes, I could cut back on coffee but coffee is cheaper than alcohol/wine) are among the list. I use coupons but it is hard to find ones that I can really use. Most of the baking coupons are in November and December.  Cable is the only thing we really splurge on. We don't eat out. We don't party. I prefer free or cheap activities. And of course, I am entering Publisher's Clearing House everyday. 

Needless to say, changes are in the wind.

What are changes you or someone you know has had to make?