Sabbath

Our Father, 

which art in heaven, hallowed be thy name.

Thy kingdom come, Thy will be done,

On earth as it is in heaven.

Give us this day our daily bread.

And forgive us our debts as we forgive our debtors.

And lead us not into temptation, but deliver us from evil.

For Thine is the kingdom, and the power, and the glory, 

forever. Amen

Color Too

I love neutrals. I guess I have an understated, somewhat quiet personality. But one can't fade completely into the woodwork and I abhor monotony. So I generally wear a pop of color somewhere and I knit colors too. Above are a couple of samples in flame stitch  .... I love the classic little granny square as well. Wouldn't the Zigzag Scarf  be pretty in Kid Silk Haze? The afghan would be a very lengthy project but you can find this pattern for free from Rowan. .... So for all you sassy bold types .... we love you too. And have a lovely day.

Working With Wool

I recently purchased this book of wonderful photos and history of the West Coast Salish Knitting tradition. I was disappointed that no patterns were included in the book, but you can go online to find some authentic items knitted by Coast Salish Indians at West Saanich Woolworks. I especially liked the items pictured above and have purchase some roving wool (Lions Alpine Wool or Tahki Montana) to design my own.

The Clover Hill Dictionary

I knit, write, cook, garden, and keep house in general. Currently I have 2 nearly completed books; Christmas With Giselle, an allegory and The Two Step, a biblical study guide for reconciliation .... I am as yet unpublished but still working .... lately I've been in the kitchen knocking out some recipes for my next project; The Clover Hill Dictionary. I plan for it to be a little bit of this and that ... maybe some knitting, and other general but interesting information.

So here are some of my latest recipes;

Clover Hill Cookie Scones

2 c. flour

1 c sugar + T for dusting

3 t cream of tartar

1 t baking soda

6 T butter

1 c large chunks of walnuts

1 c raisins

3 eggs

1 T whole milk

Combine dry ingredients and cut in butter till fine. Add walnuts and raisins. Stir. Combine and add; egg and milk. Stir until just moist and roll out to  about 3/4 inch thick on a floured surface. Use a small biscuit cutter to make rounds and place, well spaced, onto a parchment lined cookie sheet. Sprinkle with sugar and bake at 425 degrees for about 20 minutes.

Almond Sugar Cake

1/2 c butter softened

1/3 c shortening

1 3/4 c brown sugar

4 eggs

1 t almond extract

1 3/4 c cake flour

1 1/2 t baking powder

1/4 t baking soda

3/4 c finely chopped almonds

1 recipe Butter Almond Icing

1 cup slivered almonds

Grease and flour three 8 x 1 1/2-inch round cake pans. Set aside. In a large mixing bowl beat butter, shortening and sugar with electric mixer until mixture is light and fluffy about 10 minutes. Add eggs and almond extract and continue beating. In another mixing bowl combine dry ingredients. Add alternately with buttermilk to the creamed mixture until just combined. Add almonds and stir. Pour batter evenly into the three cake pans. Bake at 350 degrees for 25-30 minutes. Cool on wire racks for 10 minutes. Remove from pans and continue to cool on wire racks. Frost all layers, top and sides of cake with Butter Almond Icing and sprinkle slivered almonds on the top of the cake. Lovely for any birthday party!

Butter Almond Icing

1 8 oz cream cheese, room temperature

1 stick of unsalted butter, softened

1 T vanilla extract

1 T almond extract

6-7 c confectioners sugar

Cream the butter and cream cheese together. Add extracts and stir, add sugar until proper spreading consistency.

Banana Cakes

1 c very ripe banana

1 egg

1 stick butter

2 t vanilla

1 c sugar

1 c all purpose flour

1 t baking soda

1 t baking powder

confectioners sugar for sprinkling

Cream banana, butter and sugar well, about 5 minutes. Add egg and vanilla and continue to mix. Sift together dry ingredients and stir in until just mixed together. Pour into greased and floured muffin pan and bake at 350 degrees for 50 minutes. Cool completely before removing from pan and sprinkle with confectioners sugar.

Hello Dolly

This little red sweater pattern was adapted from Knitsimple's Doll Cardigan fall 2011 issue. The same pattern can be adapted to a child and woman's size. I made the little dress from Liberty of London fabric. I have kept myself busy with little projects like these while waiting for my daughter Samira. It only took me 9 months to have a baby, it has been 18 months waiting for a finalized adoption proceeding. 

Tweaking A Recipe

I had discovered Meyers Lemons this month. An exotic introduction for me so I sliced them up to serve with fish ..... (ick) and decided they were really a dessert item. So I went online to look for recipes and found one for marmalade .... actually I wondered if it might be enhanced by some fresh mint ..... the results were so amazing. The marmalade was good ... the mint made it so much more. Next I think I might try a cake recipe.

Meyer Lemon & Mint Marmalade

1 cup zested lemon peel
1/2 c Meyer Lemon juice
1 cup water
1/8 t. baking soda
3 cups finely chopped lemon segments (12-16 Meyer Lemons)
5 cups sugar
1 t unsalted butter
2 (3 oz.) pouch liquid pectin
12 leaves fresh pineapple mint
7 half pint canning  jars

In a measuring cup, soak the lemon zest in about a cup of water for about 10 minutes. Drain and discard the water.

Combine the zest, lemon juice 1 cup water, and baking soda in an 8-quart saucepan. Bring to a full boil over med-hi heat. Reduce heat and simmer for about 10 minutes, stirring occasionally. Add the fruit segments, cover and simmer another 10 minutes.

Add the sugar and butter. Heat stirring constantly till sugar is completely dissolved.

Increase the heat to med-hi and bring the mixture to a rolling boil, stirring constantly.

Add the pectin and return the mixture to a rolling boil for 1 minute. Add fresh mint, simmer lightly for a minute or 2 and remove the pan from the heat.

Allow the marmalade to cool just slightly before filling jars, about 5 minutes. Fill canning jars that have been sterilized in boiling water and are still hot. Fill to 1/2 inch from rim of jar. Wipe jars with a clean cloth and screw on the lids. Keep jars refrigerated up to 5 weeks. 

Picking Pumpkins

This is one of my Jarradale Pumpkins from a previous season. Also, my granddaughter Lauren Ava. She got to pick her own pumpkin from Grammie and Grady's  Garden