Tennis elbow, Christmas, and Friends

A few years back, I developed a case of tennis elbow. Too much stitching resulted in searing pain that radiated down my arm making needlework far too painful to enjoy. I had several new patterns I wanted to stitch and share, but I simply could not do it. I don't release anything that hasn't been stitched, so several of my stitching sisters and brothers agreed to help out. I sent them patterns which they then stitched up, photographed and critiqued. It was a great help. The patterns made it onto my site and I made some wonderful friendships along the way.

That's how I met Maria. From our first emails it was obvious that we were on the same wavelength. She had me laughing out loud from the beginning, and even though she's half a world away and we've never met in person, our friendship is as solid as any I've ever known. That friendship was forged by the Quirky Quistmas Twee.

The imaginative Maria was playing with biscornus one day and stacked a few together, creating an adorable little tree. I loved her idea, so I designed several blackwork squares and we set to work stitching. This is what we came up with:

The Quirky Quistmas Twee

Maria did most of the stitching; I beaded the squares, then stuffed them, stacked them, and secured them with carpet thread through the middle. For complete instructions and pattern, click here. 

The moral of the story? Don't be afraid to ask for help, and don't be afraid to lend a hand. The rewards are great.

So, how'd the pot roast turn out?

The Precision Induction Cooktop puts a nice sear on meat. It was quick and easy.

Chuck roast seared in the Precision Invection Cooktop.
I used Montreal Steak Seasoning  for a light rub.

I'm afraid I had the temperature a little high for cooking though, so the roast was finished rather quickly. Like two hours faster than I had planned.  Keeping it warm made the meat tough. Oh well. Lessons learned.

The next day, I tried fried chicken according to the directions in the PIC cookbook. It turned out juicy and tender. The recipe was easy to follow and results were exactly what I'd hoped for. Which brings us to the cookbook and the Precision Cooking Club website. The website is a nice source for information and recipes.  At this time, both the book and the website are the same, but there's lots of room for new information on the website. Precision Cooktop owners get exclusive access (you'll need the serial number of the unit to sign up). It's a nice inclusion in the total package.

The PIC has a fan that runs whenever the cooktop is in use. It's not exactly the quietest fan, either. On the other hand, the unit does not radiate heat, so the kitchen is cooler.

The more I use the PIC, the more I like it. Still a very enthusiastic "Thumbs Up".

On the stitching front: I've come up with a new border pattern, Celtic Heart.

Celtic Heart Border

There are a lot of half stitches in this one, so it's best suited for even weave. Aida cloth is not recommended. I do plan to design a slightly larger version more suited to all fabrics in the near future.

Celtic border

It's far from finished, but I'm so excited about my new design that I just can't wait to share it.

I love Celtic knot work, the beautiful, winding lines weaving gracefully in and out, the intricate and painstaking attention that it requires to both draw and stitch. This one is not yet available for sale, but it will be soon at Ant of Sweden. In the meantime, pay a visit and check out my other patterns. Perhaps you'll find just the right thing for those upcoming Christmas projects.

Flikr

South Doorway, a photo by Melissa Blake1 on Flickr.

Flikr is a great place to visit when you want to see some wonderful blackwork. One of my favorites is Melissa Blake of the UK. She finds inspiration in local architecture. "South Doorway" is a favorite of mine. See more of her work at http://www.flickr.com/photos/melissa_blake_creations

Not your ordinary chicken soup

My niece is getting married and I'm stitching my pattern "First Step" for the invitations, which takes a fair amount of my stitching/blogging/design time, so I thought I'd share a recent kitchen success instead.

This savory dish isn’t your ordinary chicken soup. It’s a great way to use a chicken carcass. It takes time (chill overnight), but trust me, it’s worth it.

1 whole chicken with giblets
2 cups water

Roast chicken as desired, retaining carcass. Place giblets in water and simmer until water has reduced by one-third. Reserve and refrigerate giblet broth. Discard giblets unless you have something better to do with them. They are no longer needed.

After most of the meat has been removed, simmer carcass in 4 to 6 cups water for at least one hour. Remove carcass. Pull remaining meat from bones and add into the broth. Add giblet broth. Discard carcass.

1 onion, chopped
2 cloves garlic, minced
4 slices pepper bacon

For a milder pepper taste, rinse bacon. Cut bacon into small pieces then fry until crisp. Drain on paper towel. Pour off all but 2 TBSP bacon grease then sauté onions and garlic in bacon grease until tender. Add to soup. Add bacon bits to soup.

3 potatoes, peeled and cubed into bite-sized pieces.
1 15 oz. can white beans, drained

Add potatoes and beans to soup.

1/8th to 1/4th tsp cayenne to taste
1 tsp salt to taste

Simmer soup, uncovered, over low heat for at least 2 hours. Transfer soup to refrigerator and chill overnight.

At least one-half hour before serving, bring soup to a slow boil and simmer until hot. Serve with pepper sauce if desired.

Great with grilled cheese sandwiches or corn bread.