I finally finished that awesome checkerboard baby blanket! And just in time to blog about it on the fabulous Robin’s Crafting Mommy of Two blog. You get to see the finished piece, snag a free pattern, and learn a little more about me! (I used to throw clay – the cool kid way!)
Click the image for a direct link to the blog post. Hooray!
Well, technically there is some fun in the garden. Some fun-gi. I went out to putter in the boxes this evening and was surprised to find this nasty little fungus taking over one of my carrot boxes. And it popped up basically over night as I poked around last night as well. The horror!
After asking my local Farm & Food group gurus if it was time to panic, I was told this particular fungus is called auricularia and shouldn’t pose any threat to my carrots – just looks kinda gross. It is also known as the Jelly Ear, or Jew’s Ear. And I’m sure no one is surprised that folks in China eat it. Seriously. I don’t think I will be eating it any time soon (or ever, thank you) and will instead be pulling it out of the box with rubber gloves and a possible gagging sound (I overreact, ok?). You can find out some more information about this pretty-anywhere-else-but-not-in-my-garden growth here.
Loving all the green in our little urban garden!
When I was back in NY my mother was in a frenzy of bake sale baking and one of the creations which my father and I were able to sample, were pumpkin bars with cream cheese icing. I haven’t been able to stop thinking about these bars in the last few weeks and decided that today I absolutely had to make them. I had to.
- Beat 4 eggs, 1 2/3 cup sugar, 1 cup applesauce (or oil if that’s your thing) and 2 cups pumpkin (or shredded zucchini) together
- Stir in 2 cups flour, 2 tsp cinnamon, 1 tsp salt and 1 tsp baking soda
- Bake in a jelly roll pan, or lasagna pan if you’re like me for 25 -30 minutes for the former, and 40 – 50 minutes for the latter or until a toothpick comes clean from the middle
Cream cheese icing:
- Beat 3 ounces of cream cheese, 1/2 cup soft butter, 1 tsp vanilla and 2 cups confectioner’s sugar until smooth
- Stuff face
It seems everyone I know is expecting these days (if you don’t think you are, you better check again) and I have been a baby blanket making fool. Coincidentally, I have also been a guest blogging fool! Keep an eye on Alaska Knit Nat‘s blog for a tutorial on the famous Lovey blanket (feather and fan), and the fabulous Robin of Crafting Mommy of Two has asked me to tell you about the latest checkerboard blanket.
I make the blankets for folks I know will appreciate them (not everyone “gets” 40-50 hours of one’s time as a gift) and it is the absolute best feeling when the recipient gets really excited. It is the definition of ‘warm and fuzzy.’
Our little urban garden, which takes up the majority of our deck, is coming along nicely. I think we will be having our first salad tonight! Not bad growth for Anchorage Alaska without the use of a greenhouse! Hooray!