quiet week

It has been a quiet week while I get my strength back.  I have been doing a lot of spinning of Punkin's roving.  Punkin is a Corriedale-Cotswold sheep whose fiber I have enjoyed spinning.  I hope that I will have enough for a sweater.  

There was also another baby hat made but a picture did not get taken.  Weddings and babies seem to be the current theme.

I hope to be feeling better next week, with more words.  But if Mr G decides to be born I might not have a lot of time here.

harvest cookie decorating

This last weekend, when I was very poorly, we had another cookie decorating party.  We were out of town on the weekend closest to Halloween so this became the Harvest party.  Not that there were really that many harvest cookie shapes.

Just lots of cookies, sprinkles, frosting, laughter, stories, teasing, soup, and bread.

And always, the creativity came out.

As I tell people, I make cookies.  I cannot decorate cookies.

But I have friends that can!

This way, there is potential that everyone can have pretty cookies.

Some of these you would swear came right out of a professional bakery.

And what are special about these cookies?  They are gluten free.  We have another friend who can no longer eat gluten.  That is two now.  My Beloved has also gone back to not eating gluten.  My Beloved would not eat many cookies anyhow.  They were really not his style.  But now we need both. 

I cannot tell you how well the gluten free cookies store because they did not last two days.  I made about two dozen.  Add the frosting and they disappear.  I took a recipe from Shauna over at Gluten Free Girl and the Chef and modified it to the flours I had in the house and did not use the gums.  I also changed the baking temperature and time to match the other cookie recipe I was baking.  Turned out well.  A little puffy so I modified the leavening here to what I would do next time.  Definitely a success.

Sugar Cookies

Note:  Adapted from Gluten Free Girl and the Chef

1/2 cup (68 grams) sorghum flour
1/2 cup (64 grams) arrowroot flour
1/2 cup (90 grams) potato starch
1/2 cup (56) almond meal
1/2 cup (60 grams) millet flour
1/2 teaspoon baking soda
1/2 teaspon cream of tartar
1/2 teaspoon salt
1/2 cup butter
1/2 cup sugar
2 eggs
2 teaspoons vanilla

Cream butter and sugar together.  Mix in eggs and vanilla.  Add all the dry ingredients.  Mix well.  Refrigerate a couple hours or overnight (yes, I rush and do not do this step but it works better if you can).

Preheat oven to 400.  Dust counter with rice flour (or use two sheets of parchment paper).  Roll out dough to about 1/8 to 1/4 inch (3 to 6 mm) thick.  Cut out in your favorite shapes.  Put on baking sheet covered with a silpat or parchament paper.  Bake 6 to 8 minutes or until edges golden.

You may also roll the dough into a log, wrap with plastic wrap, and freeze.  When you wish a few warm cookies with your tea, slice off rounds in 1/8 to 1/4 inch thickness, place on prepared baking sheet, and bake for 6 to 8 minutes or until golden

feeling poorly

There is a virus running around our floor at work.  I caught it as soon as I got back from vacation.  I know there were few words last week and there may be few words this week depending on how I feel.  Or if the Pixie gets born and I get distracted.  That is a possibility too.

The day we got back from our vacation, I was disappointed that there was not a box waiting here waiting for me.  I had ordered an S size crochet hook to work on very thick rug yarn.  I was planning on using it on the alpaca bumps I had purchased at SAFF.  My Beloved saw my disappointment and made me a crochet hook that is about 10 mm across.  He went through his work room looking for something.  This wood was given to him by his friend Z and he cannot remember what it is.  I know it makes a lovely crochet hook.  That really works well with alpaca bumps.

Here are the dark colors of the alpaca.  A bump is a length of alpaca fiber that is read for spinning.  I had eighteen.  I did not spin them.  I just crocheted them.  We kept making the comment "fiber, fiber, everywhere."

I put an apron on to work with this.  I tracked fiber all over the house.  I also used my whole upper body.  It was a work out. 

But in the end, this is a thick, warm, soft rug.  It is about on inch thick and sits in front of my rocking chair.  I have hopes that it will felt a bit but still keep my feet warm.  I am pleased.

I have actual yarn coming to make a rug.  It is also alpaca so I will have to see what I think.  But I think I have the bestest crochet hook in the whole world!  Handmade for me by my Beloved!

cobbler, shoes, sigh

You know that old saying, the cobbler's children have no shoes.  I sometimes feel like that when it comes to my stitching.  We kept talking about how we needed shopping bags in the trailer and I had not finished any.  On our trip, I got a whole two finished!  And since we got back, I have been playing with fiber.  

At least this bag is autumn themed with jack-o-lanterns in vines on one side.

This was really not autumn themed but the fabrics went well together.  

I really still need to make two more bags for the trailer.  Also, a few more for around the trucks and house.  But I was out and about yesterday using one of the bags I made and it was suggested to me that I should really sell them.  I will get there.  

I am hoping to get the project I am currently working on done before Friday because it should be cold.  I want to post about it but you do not need three days of the same crocheting project!

savory polenta (yellow grits) and quiet

I have been spending as much time here as I can this week.  I have been finding it hard to jump back into work and being in the city.  I must be running on mountain time.

While we were traveling, I was making savory hearty breakfasts.  My Beloved was forging and grinding on blades everyday and he had to get through.  The savory breakfasts seemed to work the best.  One of my favorites was polenta, or otherwise known as yellow grits, and bacon.  I sauteed hm some mushrooms for the top and my Beloved was so happy.  I will not say my polenta is healthy for you but it is yummy and will last at least until lunch time.

Polenta

1/2 cup polenta

2 cups hempmilk or almond milk

1 teaspoon salt

1/4 cup butter

The night before, mix the polenta, milk, and salt in a very large pot.  Bring to a boil.  Turn off the heat and cover.  Let sit overnight.

The next morning, warm the polenta and cook off any of the liquid that is left.  Add the butter and let melt in.  Make it the consistency you wish.  I like thick polenta, you may not.

My polenta will stand by itself if you put it on a plate.

My Beloved got his with sauted mushrooms and bacon from the farmer's market.  He thought life was very good.  

Again, a bit of slowing down that I am having problems speeding up.  I must smile at myself.