Thank you SO much to those of you who have contacted me with your condolences and well wishing. I will try to come back to you once I have an arsenal of goodies for you.
In the time that I have been gone I have been mostly knitting to deal with the grief so once I am back there will probably be the addition of knitting tidbits or knitbits as well.
For any of you who ARE knitters - I am now on ravelry as VAChickWithSticks
Wednesday, January 21, 2009
Wednesday, October 22, 2008
Last Post?
This has been a rough year. And I'm terribly sorry for the inconsistency after a while. My computer went down many times, I lost power for over a week, and last week my little brother died. Perhaps it was not my year to blog.
Tuesday, September 23, 2008
"Talk Amongst Your Shelves"
Thanks to hurricane Ike I have not had power until very recently. Here is the promised post that I told you was coming.
When reading isn't enough - why not arrange your books to tell their own story?
"The Sorted Books project began in 1993 years ago and is ongoing. The project has taken place in many different places over the years, ranging form private homes to specialized public book collections. The process is the same in every case: culling through a collection of books, pulling particular titles, and eventually grouping the books into clusters so that the titles can be read in sequence, from top to bottom. The final results are shown either as photographs of the book clusters or as the actual stacks themselves, shown on the shelves of the library they were drawn from. Taken as a whole, the clusters from each sorting aim to examine that particular library's focus, idiosyncrasies, and inconsistencies — a cross-section of that library's holdings."
You can now view other people's sortings here on Flickr.
Source
When reading isn't enough - why not arrange your books to tell their own story?
"The Sorted Books project began in 1993 years ago and is ongoing. The project has taken place in many different places over the years, ranging form private homes to specialized public book collections. The process is the same in every case: culling through a collection of books, pulling particular titles, and eventually grouping the books into clusters so that the titles can be read in sequence, from top to bottom. The final results are shown either as photographs of the book clusters or as the actual stacks themselves, shown on the shelves of the library they were drawn from. Taken as a whole, the clusters from each sorting aim to examine that particular library's focus, idiosyncrasies, and inconsistencies — a cross-section of that library's holdings."
You can now view other people's sortings here on Flickr.
Source
Saturday, September 13, 2008
Tuesday, September 9, 2008
Sorry It Happened Again
I swear I'm not dead.
My computer was fried due to landlord-related negligence involving my electricity.
Stay tuned- I have a post planned.
My computer was fried due to landlord-related negligence involving my electricity.
Stay tuned- I have a post planned.
Thursday, August 21, 2008
Attention Kitchen Witches
Well cats and kittens - it's happened again. I am having computer issues. When my power was blown it fried my machine.
On to the post.
After the other days post I did a little more digging and there are quite a few Harry Potter based recipes out there.
Even Betty Crocker has joined forces with Hogwarts and put out their own licorice wand recipe. Nutritional info is even included.
6 ounces vanilla-flavored candy coating (almond bark), chopped
24 licorice twists (any flavor)
Betty Crocker® Decor Selects candy sprinkles, nonpareils or colored sugars
1. Place candy coating in 2-cup microwavable measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
2. Dip half of each licorice twist into melted candy coating. Sprinkle with candy sprinkles. Place on waxed paper about 1 hour or until coating is firm.
Here is a site with Harry Potter inspired theme recipes like parchment scrolls, herbology fruit, and licorice wands.
Floo Network, not to be confused with the Food Network, a site that takes its name from Floo Powder has a recipe for Mrs. Weasley's Rock Cakes.
Mrs. Weasley's Rock Cakes
Ingredients:
8oz or 2 cups self-raising flour
1/2 tsp salt
4oz or 1 stick of butter
3oz sugar (1/3 cup plus a tbsp)
1 tsp vanilla extract
1 1/2 oz currants or sultanas (scant 1/3 cup golden raisins)
1 tbsp candied peel
1 egg
2 tbsp milk
caster sugar for dredging (superfine sugar)
Directions:
1. Put the flour and salt in a mixing bowl and rub in the butter lightly with the fingers until the mix looks like breadcrumbs.
2. Stir in the sugar and dried fruits.
3. Beat the egg with the milk and vanilla, then pour it into the flour and fruit mixture, and mix it up to make a stiff dough.
4. Butter two baking sheets, and drop on tablespoons of the mixture.
5.Roughen the dough lumps with a fork, and dredge with a little castor sugar. (should be enough mix to make 15 - 20 small cakes)
6. Bake in a hot oven, 425F or 220C, for 12-15 minutes, until firm and pale golden. Cool them on a wire rack.
NOTE: They should be crumbly in texture. If they are hard and inedible, like Hagrid's, you mixed the dough for too long or baked them in the oven too long.
Following that recipe on Floo Networks page are recipes for gingerbread newts, pumpkin pasties, treacle (molasses to those of us in the US) fudge, and butter beer.
Another new [to me at least] and interesting site, Potter Parties has a massive list of recipes. The site also has instructions on how to find or plan a Potter party. Here is their recipe for Dobby's delight.
Dobby's Delight
Ingredients:
1 cup shortening
9 tablespoons cocoa or 3 ounces unsweetened chocolate
2 cups sugar
4 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 (12 ounces) carton frozen whipped topping, thawed,divided
2 cups cold milk
1 (3.9 ounces) package instant chocolate pudding mix
1/2 cup chopped pecans, optional
Instructions:
1. Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
2. Blend in sugar, eggs and vanilla.
3. Add flour, salt and baking powder.
4. Pour into a 9x13 pan, with bottom only greased.
5. Bake at 350 degrees for about 30 minutes.
6. Cool completely.
7. In a mixing bowl, beat cream cheese and confectioners' sugar till smooth and light.
8. Fold in 2 cups of whipped topping.
9. Spread over brownies.
10. In another bowl, combine milk and pudding mix.
11. Whisk till smooth and thickening.
12. Refrigerate 5 minutes, then spread over cream cheese layer.
13. Top with remaining whipped topping.
14. Sprinkle with pecans if desired.
15. Keep refrigerated.
This should keep those of you waiting for the movie busy with Harry Potter goodies in the meantime.
Might I even suggest a Harry Potter party when the movie is released on DVD?
On to the post.
After the other days post I did a little more digging and there are quite a few Harry Potter based recipes out there.
Even Betty Crocker has joined forces with Hogwarts and put out their own licorice wand recipe. Nutritional info is even included.
6 ounces vanilla-flavored candy coating (almond bark), chopped
24 licorice twists (any flavor)
Betty Crocker® Decor Selects candy sprinkles, nonpareils or colored sugars
1. Place candy coating in 2-cup microwavable measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
2. Dip half of each licorice twist into melted candy coating. Sprinkle with candy sprinkles. Place on waxed paper about 1 hour or until coating is firm.
Here is a site with Harry Potter inspired theme recipes like parchment scrolls, herbology fruit, and licorice wands.
Floo Network, not to be confused with the Food Network, a site that takes its name from Floo Powder has a recipe for Mrs. Weasley's Rock Cakes.
Mrs. Weasley's Rock Cakes
Ingredients:
8oz or 2 cups self-raising flour
1/2 tsp salt
4oz or 1 stick of butter
3oz sugar (1/3 cup plus a tbsp)
1 tsp vanilla extract
1 1/2 oz currants or sultanas (scant 1/3 cup golden raisins)
1 tbsp candied peel
1 egg
2 tbsp milk
caster sugar for dredging (superfine sugar)
Directions:
1. Put the flour and salt in a mixing bowl and rub in the butter lightly with the fingers until the mix looks like breadcrumbs.
2. Stir in the sugar and dried fruits.
3. Beat the egg with the milk and vanilla, then pour it into the flour and fruit mixture, and mix it up to make a stiff dough.
4. Butter two baking sheets, and drop on tablespoons of the mixture.
5.Roughen the dough lumps with a fork, and dredge with a little castor sugar. (should be enough mix to make 15 - 20 small cakes)
6. Bake in a hot oven, 425F or 220C, for 12-15 minutes, until firm and pale golden. Cool them on a wire rack.
NOTE: They should be crumbly in texture. If they are hard and inedible, like Hagrid's, you mixed the dough for too long or baked them in the oven too long.
Following that recipe on Floo Networks page are recipes for gingerbread newts, pumpkin pasties, treacle (molasses to those of us in the US) fudge, and butter beer.
Another new [to me at least] and interesting site, Potter Parties has a massive list of recipes. The site also has instructions on how to find or plan a Potter party. Here is their recipe for Dobby's delight.
Dobby's Delight
Ingredients:
1 cup shortening
9 tablespoons cocoa or 3 ounces unsweetened chocolate
2 cups sugar
4 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 (12 ounces) carton frozen whipped topping, thawed,divided
2 cups cold milk
1 (3.9 ounces) package instant chocolate pudding mix
1/2 cup chopped pecans, optional
Instructions:
1. Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
2. Blend in sugar, eggs and vanilla.
3. Add flour, salt and baking powder.
4. Pour into a 9x13 pan, with bottom only greased.
5. Bake at 350 degrees for about 30 minutes.
6. Cool completely.
7. In a mixing bowl, beat cream cheese and confectioners' sugar till smooth and light.
8. Fold in 2 cups of whipped topping.
9. Spread over brownies.
10. In another bowl, combine milk and pudding mix.
11. Whisk till smooth and thickening.
12. Refrigerate 5 minutes, then spread over cream cheese layer.
13. Top with remaining whipped topping.
14. Sprinkle with pecans if desired.
15. Keep refrigerated.
This should keep those of you waiting for the movie busy with Harry Potter goodies in the meantime.
Might I even suggest a Harry Potter party when the movie is released on DVD?
Monday, August 18, 2008
Harry Potter Recipes
While you wait for the new Harry Potter movie to come out you can make yourself a few HP treats. For those of you who are hardcore fans, this is OFN, but those of you who have a fondness that does not usually extend to fansites - I've got news. Mugglenet (an HP fansite) offers the below recipes for items mentioned in the series.
Madame Rosmerta's Butterbeer
Ingredients:
1 cup (8 oz) club soda or cream soda
1/2 cup (4 oz) butterscotch syrup (ice cream topping)
1/2 tablespoon butter
Directions:
Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated. Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit. Serve in two coffee mugs or small glasses.
Pumpkin Juice
Ingredients:
2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
Juice the pumpkin pieces by squeezing through a cheesecloth or by using a juicer. Pour the pumpkin juice, apple juice and pineapple juice into a blender. Add the honey and spices, adjusting quantity to taste. Chill or serve over ice.
Treacle Fudge
Ingredients:
1/2 cup light cream or evaporated milk
3/4 cup firmly packed brown sugar
1/4 teaspoon salt
4 ounces of unsweetened chocolate
2 tablespoons unsalted butter
1/3 cup molasses
Directions:
In a large bowl, mix cream, brown sugar and salt together, set aside. In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses. Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool. Cut into squares after cooled and serve.
In fact the food network seems to have a recipe of their own for butter beer.
On my next trip to the grocer I intend to pick up what's needed to make butter beer. If it seems you're interested in the results - please let me know and I will definitely make a post about it. Otherwise, I may not - to avoid boring you.
Anyone who has already tried any of these. I'd love to hear how it went!!
Source
Madame Rosmerta's Butterbeer
Ingredients:
1 cup (8 oz) club soda or cream soda
1/2 cup (4 oz) butterscotch syrup (ice cream topping)
1/2 tablespoon butter
Directions:
Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated. Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit. Serve in two coffee mugs or small glasses.
Pumpkin Juice
Ingredients:
2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
Juice the pumpkin pieces by squeezing through a cheesecloth or by using a juicer. Pour the pumpkin juice, apple juice and pineapple juice into a blender. Add the honey and spices, adjusting quantity to taste. Chill or serve over ice.
Treacle Fudge
Ingredients:
1/2 cup light cream or evaporated milk
3/4 cup firmly packed brown sugar
1/4 teaspoon salt
4 ounces of unsweetened chocolate
2 tablespoons unsalted butter
1/3 cup molasses
Directions:
In a large bowl, mix cream, brown sugar and salt together, set aside. In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses. Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool. Cut into squares after cooled and serve.
In fact the food network seems to have a recipe of their own for butter beer.
On my next trip to the grocer I intend to pick up what's needed to make butter beer. If it seems you're interested in the results - please let me know and I will definitely make a post about it. Otherwise, I may not - to avoid boring you.
Anyone who has already tried any of these. I'd love to hear how it went!!
Source
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