Thursday, May 30, 2019

weaving

I've been playing with my arched looms:



The piece on the left is experimenting to see if my 2 ply wool warp yarn would work with Waverly yarn using all 3 strands. It works alright, but I think 2 strands might be better. I'm playing with weaving from the back...that's why there are so many strands sticking out.

The piece on the left is yarn that I handpainted YEARS ago... tapestry doesn't need to be done on any specific colored yarn because the weft is supposed to totally cover the warp. I decided I wanted to try using the same yarn for warp & weft thinking I would try doing wedge weave as a plain weave,but it didn't want to work. I'll just press on until I run out of warp & then I may try doing the same thing again with proper warp yarn with this weft.

I'd love to find a wedge weave class so I can learn more about this technique. I was really hoping to be able to take a class in Rio Grande tapestry weaving at Estes Park next week, but that didn't work out.

I have some new products that will be on the website sometime in June: new forks, some straight handled, some curved handled, an arch loom that would make a nice sized bookmark.They're around
3-1/2" by 7". It might be fun to weave words on it!











Monday, February 4, 2019

A recipe for baked oatmeal


here ya go!
What I like may be different from what you like, so please don’t look at this as a “be all end all must follow exactly” kinda recipe, it’s not. I did what I always do, started with something for a base, then experimented and made changes until it was what I wanted - for example, the original recipe I got had a TON of sugar in it, so I experimented with healthier ingredients until I found what worked for me.

Mix and match your spicing – mine is drastically different from what the original called for.
I added the apples in addition to the craisins called for because I like them – take them out or add a different fruit – make it your own! You can just eat it warm, or with a bit of milk drizzled on it. A certain man in my house likes to eat it cold from the refrigerator – cuts a square, and heads out the door for work. (I confess to having tried it that way too - not bad, but I prefer it warm.)

Dani Arnold’s Baked Oatmeal

Minutes to Prepare: 10 Minutes to Cook: 40

Ingredients
3 cups rolled oats - NOT instant or quick oats!
¼ cup brown sugar
2 teaspoons ground cinnamon
Freshly ground nutmeg to taste (I'm a huge fan of nutmeg so I use quite a bit)
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1 cup milk of choice (plant for vegans!)
½ cup pumpkin puree
½ cup applesauce
2 teaspoons vanilla extract
1 cup dried cranberries (craisins)
2 pink lady or granny smith apples, peeled and chopped (or pears! or both! whatever you want)
nuts, optional

Preheat oven to 350

Mix dry ingredients, and then mix in the wet ones.
Stir until blended, and then stir in the craisins, apples, and nuts (if desired)
Put mixture into a 9 x 13 baking pan, and bake for 40 minutes.
Refrigerate to store when cool (if it lasts that long)
Number of Servings: 8