This is kind of dangerous

2019-09-11

Episode 23 September 5, 2019 On the Needles 1:21 Hermione’s Everyday socks by Erica Lueder, White Birch Fiber Arts 80/20 sock in Nasty Woman Porthole Cowl by Knitting Expat Designs, Three Irish Girls Yarn: Adorn Sock in Maple Vanilla mini set (2009), Westerly Sea Sock in Ocean Gradient (merino/sea cell- natural seaweed fiber, 2010) Dissent Cardigan by Andrea Rangel, Magpie Fibers Domestic Worsted in Velvet Underground, Spincycle Yarns Dream State in Verba Volant Hometown Comfort MKAL by Michelle Stead, Destination Yarn Passport On t...

Episode 23

September 5, 2019

On the Needles 1:21

Hermione’s Everyday socks by Erica Lueder, White Birch Fiber Arts 80/20 sock in Nasty Woman

Porthole Cowl by Knitting Expat Designs, Three Irish Girls Yarn: Adorn Sock in Maple Vanilla mini set (2009), Westerly Sea Sock in Ocean Gradient (merino/sea cell- natural seaweed fiber, 2010)

Dissent Cardigan by Andrea Rangel, Magpie Fibers Domestic Worsted in Velvet Underground, Spincycle Yarns Dream State in Verba Volant

Hometown Comfort MKAL by Michelle Stead, Destination Yarn Passport

On the Easel 10:53

Safari-themed baby shower featuring handpainted envelopes.

Oil studies

Inspired by: Alicia Paulson knitting, and Ali Edwards December Daily project.

On the Table 15:58

Ricciarelli cookies

Arizmendi Bakery

Almond cake from Flourless by Nicole Spiridakis

Sausage kale crouton saute from Smitten Kitchen Every Day

caprese/miso-glazed eggplant (From Short Stacks Eggplant)/garlic marinated broccoli di cicio

Black bean and sweet potato tacos from wimpy veg

DALS veggiebook!

Cooking from 3 cookbooks this week:

Skinnytaste: Fast and Slow by Gina Homolka

Good for You by Dana Jacobi

Eating in the Middle by Andie Mitchell (more on this book next episode!)

Slowcooker Blueberry Slump (I added apples) from Skinnytaste

Steak, Pepper, & Onion Salad with my own dressing from Good for You by Dana Jacobi

Balsamic-Braised Red Cabbage with Apples by Dana Jacobi

Those tried & true chicken meatballs from Smitten Kitchen

Al’s Smoked Salmon, straight from the horse’s mouth:

“The recipe is simple. Brine: Half cup of hot water, fill with salt until you get ¾ cup. 4 tbsp each ground pepper and garlic powder. Brine for 4 hours minimum.

I put a little brown sugar on before smoking. Baste a couple times with maple syrup. 4 hours of smoke (with apple or cherry—no mesquite) or until internal temp reaches 140-150°F.

There is a website called amazingribs which is a nerdy smoker website mostly about gear, but they have posted a bunch of great smoking recipes.”

Thanks Al!

On the Nightstand 30:35

There there one city one book

Celestial Bodies by Jokha Alharthi , trans by Marilyn Booth

Jane Steele by Lyndsay Faye

Death’s End by Cixin Liu, translated by Ken Liu

Light from Other Stars by Erika Swyer

Pride, Prejudice & Other Flavors by Sonali Dev

Time’s Covert by Deborah Harkness

The Reckless Oath We Made by Bryn Greenwood

The Wake by Paul Kingsworth