Month: July 2011

“shrugging” on this project

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Earlier this week I cast on for the “Midwest Moonlight” scarf from Scarf Style. It’s a pattern I’ve had flagged literally for years. However, when I picked up the knitting needles again, I soon remembered why I haven’t knit in a while: it takes forever compared to crochet. So… what to do?

Do I keep plugging along at this? Earlier this morning I stopped by Old Navy because they have a super-duper sale going on and I bought this adorable tank for under $4. I love the picot detail!

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It looks great as-is, but I think it would be sweet with a little crocheted shrug or sweater. They actually were selling crochet shrugs right next to it, but the smallest size they had was still too big, plus it was in awful shade of olive. But I think this blue would look great as a little cardi, don’t you? I have quite a bit of this yarn, so I am thinking of starting a shrug using another skein. (Just in case I don’t like that either and want to go back to this scarf at some point — you can see how fickle I am when it comes to this stuff.) Good thing I’m not into making jewelry. I’d probably spend all my time on wire management because I’d change my mind on projects so often!

I need to just commit to one project and finish it. Right now I have so many unfinished blankets and garments in my closet that it’s embarrassing! Please tell me I am not the only one, LOL!

cooking thursday: recipe for pickled beets

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There was a bunch of beets in last week’s CSA share. I have a well-documents distaste for beets. They’re pretty, but they taste like dirt. (At least to me, they do.) I’ve prepared them different ways, hoping something would be palatable, but so far nothing was doing it for me. So I turned to my last resort: pickling. Anything tastes good as a pickle. Right?

I had no idea there were so many different recipes for pickled beets. If I’d been printing them out, I’d need to buy extra laserjet toner cartridges because there really are that many. I ended up tweaking a very simple recipe that my dad said sounded like the one my grandmother used to make.

Much to my surprise, I actually enjoyed the final product! I let the pickled beets sit in the fridge for several days before I opened them, and I thought they were quite yummy. I added two garlic scapes, but I’m not sure they added much flavor. I also stuck an egg in there because I wanted to fill the jar. The pickled egg had a great flavor, too.

Quick & Easy Pickled Beets

pickled beets

1 bunch of beets (approx. 5-6 med. beets)
3/4 cup sugar
3/4 cup water
1 cup white vinegar
1 tablespoon mixed pickling spice

Trim the beets and roast (skin on) in foil at 400 degrees for about 1 hour. While the beets are roasting, bring the sugar, water, vinegar and pickling spice to a boil. Cook for 2 minutes. When the beets are ready to come out of the oven, carefully take the skins off by gently rubbing the beets with a paper towel. The skins will come right off. Slice the beets and put them in a clean jar. Pour the pickling liquid over the cooked, sliced beets. Cool to room temperature, then cover and refrigerate at least overnight or for several days.

You can certainly boil the beets instead of roasting them if you prefer. Be sure to visit Sandra at Diary of a Stay at Home Mom to check out other delicious recipes!