My First Felted Hat!

My friends were looking at me REALLY funny as i crocheted this giant “hat.” I mean giant. Huge. Really massive, indeed! This, in fact is what it looked like when i tried it on:

No wonder they thought i was a nutcase. But i’m not a nutcase at all! (well, actually i kind of am, but that is beside the point) This giant hat was destined to be felted down to a normal hat size… and it almost worked. This was my very first felted hat experiement. I followed a pattern i found on Ravelry.com, and mostly did it right. The resultant hat is way thick, still a bit large and will definitely keep me warm and dry on even the soggiest camping nights. I wanted a rain hat, and i got one — just maybe a bit thicker than i had anticipated. (Apologies for the blurry camera phone pics)

After wash #1
After wash #2
After wash cycle #3: we’ve got it!

Here’s the original pattern:

Copyright Eleanor Howe

 My hat:

Not a total success, as you can see. It’s kind of cute, and very warm… but also kind of huge still. Or as my darling husband would say “helmut-esque”. Grr. I’m not sure if the yarn was too thick, my crochet hook was too big, i didn’t felt it enough, or what… I wish the pattern maker would post pics of the hat BEFORE it’s crocheted.  This was a great learning experience though, and 3 wash cycles later i have myself a decent, albeit REALLY warm hat to wear when i’m out tending the future sheep. Next time, i think i’ll use lighter weight yarn. 😉 In fact, i’m about to get spinning with some gray roving that will be destined for my second try… i hope it’s a winner!

Have you ever felted a garment? Did you do it on purpose or was it a “laundry mistake”?

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Filed under Crochet, Felting, Fibers

Probiotic Guacamole

It’s avocado season, which means time for guacamole! We cooked up some pork tacos last night and served it up with some shredded cabbage salad (in season) and some pro-biotic guacamole. Pork can be tricky to digest, so i like to serve it either with pectin rich foods (apples, raisins, pineapple, etc) or with yogurt. Since tomatoes aren’t in season, i like to mix up my ‘winter’ guacamole to feature what is in season or on hand, and homemade yogurt is always around this house. Delicious, nutritious, and a digestive aid to boot, this guac is super fly!

Probiotic Guacamole

  • 1 to 2 whole avocados, sliced the “right way
  • 1 T homemade mayo
  • 1/3 to 1/2 cup homemade or “real” yogurt with active cultures (read, not yoplait)
  • 1 clove garlic, finely diced
  • Salt and pepper to taste

Smush up the avocado and add the other ingredients. Whip up until blended and serve! You may omit the mayo, but i really like mayo so i can’t resist using it in mayo-friendly recipes. As it is, this guacamole is choc full of good fats and has that added benefit of live yogurt cultures to help you digest your main dish and maintain overall good health. Wahoo! I think i’ll go make some more tacos so that i have an excuse to make this AGAIN!

Do you have a favorite alternative-preparation for your favorite recipes?

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Filed under Cooking, probiotic

Emerald Valley Salsa: Go Local?

Since moving away from Oregon in about 2004 (to live in Savannah, GA then Pleasantville, NY, then Austin, TX), one of the local foods i have missed the most is Emerald Valley Salsa. Fresh ingredients, just the right amount of spicy, no sugar or msg or any other nasties including preservatives added, this local salsa was only found close to the source.

Emerald Valley Salsa - my favorite, no longer local product

But sadly, i returned to find that although E.V. is still delicious, it is no longer local. They sold out. You can see subtle differences in the packaging: the logo and ingredients are no longer printed directly on the plastic tubs, they’re just stickers affixed to the lid and sides. The salsa seems to taste pretty much the same, but now i’m purchasing what used to be concocted and made up right down the road in Eugene, OR is now manufactured in Kent, Washington** by a company based in Salinas, CA. That puts a few more miles on my favorite condiment before it ever reaches my local market. It also lost a few (25 or so) local jobs. Monterey Gourmet Foods took over Emerald Valley, and although the salsa is still organic and still delicious, it’s just not quite the same knowing that my favorite local condiment is no longer as local.

** The article sourced for that information is a bit old, and the packaging on EVsalsa now reads ‘manufactured in Fullerton, CA. Dang, even further away.

It seems that even Mel Bankoff, who founded the company in Eugene in 1983 is nonplussed by the change his big-dollar sell-out made to the quality and mission behind his product:

Bankoff sold Emerald Valley Kitchen in 2002 to Monterey, then Monterey
Pasta Co., for $5.5 million. He stayed on to head Monterey’s organics
division but said he grew disillusioned as top management changed and
didn’t exhibit the commitment to organics and employees that he
advocated. Three years later, Bankoff resigned.

-OregonLive .com

Emerald Valley Salsa - my favorite, no longer local product

So,  a few jobs lost, a few miles added to my ‘carbon footprint’ and 1 disolusioned business owner later, I just have to settle with my Washington made salsa. It is still pretty delicious, i have to say.

Have you ever had a favorite local product, only to find out that it was no longer local?

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Filed under Eating, Favorite

The Yaquina Spin In

I sure had a blast spinning, knitting and selling some Nude Soap to the wonderful attendees of the Newport Spin-in last weekend. Spinning sure isn’t only an ‘ancient’ art form. We spinners filled the cafeteria of the Newport Middle School with wheels, fiber, tall tales and fine yarn. Some highlights:

 

 

 

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Filed under Events, Fibers, Spinning, Travels