Crochet All The Things! (ottoman cover)

Hold on to your hats my friends, I've been crocheting everything for the past 2+ years and if you sit still for very long around me, I'm liable to crochet you too! Crochet is pretty addictive but the upside is how very practical it can be. It has its limits to be sure, and there are some things that are just better off knitted, but if you stay firmly within crochet's wheelhouse, there's lots of awesomeness just waiting to be made.

Since I haven't blogged about my obsession with crochet yet, I'll have to back up and share some previous projects before I can show you what I'm currently working on.

My first big project* was to make a cover for our footstool out of all my practice granny squares (pictured above). I finally finished it late last Spring and the cats immediately claimed it for themselves.

When I first started crocheting, I got loads of "how-to" books from the library and a bunch of different yarns to practice with. I ended up with a stack of truly random granny squares and no plan for them.  We certainly didn't need more blankets or sofa throws, but I hated the idea of not using them for something. Then my eyes fell on our shabby-but-not-chic footstool still wearing its aging, "temporary" muslin slip cover. Needless to say, it got volunteered.

I had no real direction or blueprint to go by in order to construct the ottoman cover. I pretty much just winged it and made it up as I went along. That should be obvious by looking. If you're interested, these are the basic steps I took...

1. Took measurements of everything 
2. Laid the squares out on the footstool and/or floor, and played with placement... a lot
3. Took a digital photos when I was satisfied with the arrangement so I wouldn't forget what went where
4. Added extra rows of crochet around any of the squares that didn't match the others in size
5. Measured everything again
6. Bordered all of the squares with a row of single crochet stitches in off-white yarn
7. Connected all the squares into top and side panels with more off-white yarn
8. Connected the four side panels to the top panel, then I connected side panels to make corners
9. Edged the bottom with as many rows of sc and hdc crochet as needed to get it the length I wanted
10. Wove narrow elastic through the bottom edge of it so it would stay snugly in place yet still be easily removed for washing

I should add that I binge-watched every episode of every season of Den Store Strikkedyst that I could find while constructing this. I won't link to it as I don't know if it's even still available to watch anywhere. It's just like the Great British Bake Off. Except it's Danish. And it's about knitting. It's a competitive knitting reality TV show from Denmark. I think there were eight seasons of it. No subtitles. It was so awesome.

And that's my funky-random-ugly-yet-oddly-charming footstool cover.
I love it (and so do the cats).

Keepin' it cozy...
Steph

* not including the Cloche-hat/Basketball-cozy/Shopping-bag fiasco... as it's come to be known.

The Mended Part is Stronger

Feeling anxious about the state of things still? Yeah, me too. This may sound silly but, it's been how many months into this, and even with many of the restrictions being lifted...  I'm feeling more isolated than ever. Doesn't make sense. A lot of things don't right now. Hence the anxiousness.

I try not to put lots of links in my blog posts anymore since it's frustrating to click on them later just to find that they no longer go anywhere. However. I'm going to link to a few things I've been reading (and putting into practice) the last couple of weeks that have been helpful for me. Perhaps, if you're feeling stressed out they will be of interest to you also. . .

• Dealing with Anxiety from Karen at her sewing blog Did You Make That?
• Reasons to Write: Stress Relief from Mrs. Duffy at Letter Matters on the therapeutic value of writing
• Feeling Anxious? Try These 10 Easy and Actionable Tips from Anja at her blog Our Gabled Home
• My Morning Practice a thoughtful plan of action from Beth at her blog My Simpler Life
• A Message for the People with the Feelings from Pip at her brilliant blog Meet Me At Mike's
• Live Jelly Cam at Monterey Bay Aquarium ...because when all else fails, there is nothing more calming than watching jellyfish videos with soothing music.

The important thing about diffusing anxiety, is to take an active part in it — not just reading about what works... but working it. Is there something you do that helps you to focus, get calm, or breathe easier? Do please share in the comments! After all, different moods and different days often call for different approaches.

And just so this post is not entirely dependent on all that link-y goodness, I will talk about one of the things I've been doing to keep me grounded and a little more focused. Namely, mending. That's such a humble yet potent word isn't it? So many things can be mended: socks, sweaters, broken bones, broken hearts, relationships, rifts of all kinds. 

When you mend something, you bring the torn parts back together; you make it whole again. But even more than that, it becomes stronger where the mended part is. 

My old pajama top (pictured above), had lost its button a couple of times and each time I dutifully reattached it. The last time it happened, I noticed that the fabric under the button had ripped. I decided to mend it by sewing a sturdy patch over the torn place before sewing the button back on. Normally I'd try to blend the mend by matching the fabrics and thread as much as possible. That kind of attention to detail, while sometimes desirable, can also become a roadblock to finishing (which is the last thing I need more of). I decided that finished (and functional) is better than perfect, grabbed the nearest needle and thread, and got on with it. 

I rather like this particular mend: the thin soft cotton with its incongruously heavy little patch of denim sewn on with variegated thread. I was able to sew the button on securely and the pajamas were useful once again. I tend to like all the mends I do actually. They serve as reminders... memory markers... pats on the back... good feels... a sense of accomplishment and all that. It always feels good to fix things up.

When my pajamas are all buttoned up, the mended place is hardly even noticeable. I know it's there however, and I smile at the thought that the rest of the pajamas will eventually fall apart, but the mended place will still be strong as ever.

"Let us keep courage and try to be patient and gentle."  —Vincent van Gogh

...with ourselves and with each other, and in everything we do.

Hugs,

Steph

My Favorite Soup (and how to Ramen-ize it)

This soup came into being about 4 years ago when I wanted to do something different with the baby bok choy in our CSA farm box. I love simply sauteing baby bok choy with garlic (so good) but sometimes I just need to change things up. At least three recipes were combined (based on what ingredients I had on hand) and I improvised the rest. It has since become one of our most favorite soups and it's always a treat when we have all of the stuff on hand to make it.

That said, like the several soups that inspired this one, it is very forgiving of substitutions. I've made it with kale instead of bok choy (not as good, but not bad), and I've even made it without the cooked chicken (still delicious but not as filling). I've made it with vegetable stock, rotisserie chicken, and dried mushrooms instead of fresh. When I had some leftover cooked brown rice in the fridge, I used that instead of ramen noodles.

The name is a mouthful, but what do you call something that is at it's most basic, Chicken Noodle Soup, but really is so much more? We pretty much just refer to it around here as "Mock Ramen Soup". It's decidedly not real ramen, but it is definitely delicious... and easy, super flavorful, and pretty darned healthy too.

Curried Chicken & Coconut Soup with Baby Bok Choy 
(and Optional Ramen Noodles)
Serves 4 large or 8 small portions

Ingredients:
2 Tbsp sesame oil
1 clove of garlic, minced
2 Tbsp fresh ginger, minced
10 oz  white button or cremini mushrooms, thinly sliced
3 bunches of baby bok choy, thinly sliced (keep tops and thicker stem ends separated)
1 tsp turmeric powder
1/2 tsp each: cumin, chili powder, and curry powder
4 cups chicken stock
1 can full-fat coconut milk
2 cups cooked chicken, chopped or shredded
juice from one small lime (or half of a larger lime)
1 good pinch sea salt
fresh ground black pepper, to taste
ramen noodles (optional, see below)
good quality soy sauce (our favorite is nama shoyu)

Optional additions (and when to add them)…
1 small red onion, thinly sliced or diced (sweat with garlic & ginger during step #1)
1 sweet potato, diced small (add with bok choy stems in step #1)
For a hit of heat try adding some Thai red curry paste (add just before the mushrooms in step #1)
1/2 Tbsp each: fish sauce + brown sugar (add at step #2, with the broth and coconut milk)
1 red bell pepper, julienned (add with the chicken in step #2)

Directions:
1. Heat oil in a large pot or Dutch oven, over medium-low heat. Add the garlic and half of the minced ginger and cook, stirring, until aromatic, about 30 seconds. Add in sliced mushrooms and bok choy stems, and cook for 3-5 minutes. When the liquid begins to evaporate, stir in the turmeric powder and the rest of the seasonings.

2. Add the broth, coconut milk, and remaining minced ginger. Bring to a boil, then lower heat to simmer. Add cooked chicken pieces and lime juice, stirring occasionally until chicken is heated through, or up to 30 minutes.

3. Add sea salt and black pepper. Stir the bok choy leaves into the pot and let them wilt for a minute or two. Taste the broth and adjust if needed. Keep it less salty though if you will be using soy sauce in the bowls.

4. Divide soup into bowls over cooked noodles, if using (see below). Add soy sauce individually, to taste. Top each serving with any (or all) of the following garnishes.

Garnishes:
fresh cilantro or basil leaves, chopped or torn
fresh chives, finely chopped
avocado, diced small 
fresh corn

Wanna Ramen-ize it?
Better noodles are certainly out there, but if you buy the instant ramen (like I do), be sure and get the square package (not the kind in a styrofoam cup), and throw away the seasoning packet—there's nothing good in there—the noodles are all we're after. Continue with the directions below.

Regardless of which noodles you use, if you're going to refrigerate or freeze some of the soup for later, cook only enough noodles for the current meal, separately, according to the package directions. Divide the hot cooked noodles between the bowls and continue with the serving step below.

Here's How:
About 5 minutes or so before serving the soup (just prior to step #3 above), drop the block (or two) of instant ramen noodles into the simmering soup pot. Let them cook, giving them a stir occasionally, until they're fat and happy. Taste test a noodle to check done-ness. Serve as soon as the noodles are ready.

Serve it up:
I generally use a big fork or tongs to pull out the cooked noodles and divide evenly into bowls, followed by a big scoop of the chicken and veggies, and finally a ladle or two of the broth over the top. Continue with step #4 above and be sure to provide chopsticks and/or forks alongside the soup spoons at the table.

...and don't forget to slurp the noodles!

–Steph

PS... I know it's summer now, but honestly, I make this whenever I find myself with enough baby bok choy. If the weather is too warm for eating soup, I leave the noodles out and freeze the whole batch to enjoy at a later date. Heck, even in the summer we get the occasional chilly evenings, and unlike some soups, the flavors in this soup really are perfect year round!

Things I Actually Did During The Lockdown: Vol. 1

Yes, another list. It's what I do. Expect more in the future. This is an incomplete list of some of the things that I actually managed to accomplish during The Lockdown.  Alternate title: A Less Than Enchanted April in Rooms Without Much in the Way of a View is Cold Comfort Indeed!*

• Re-read all the library books I’d picked up before this mess began. Those things are seriously overdue, but I’m pretty sure it’s okay. If I'd realized what we were in for, I would have checked out a bunch more.   
• Gave Hubby an awesome haircut. Full disclosure: I give him haircuts even when we’re not in lockdown. This one though, really looked good! Pity nobody saw it! I also gave myself a major trim. I figured that even when I have to go out, my hair is up or in a baseball cap (so the mask ties don’t get caught in it)… nobody will see a bad trim!
• Finished a crochet hat with a challenging pattern that I’d started over a year ago and misplaced. The bigger challenge was figuring out where I'd left off. Gotta remember not to stop mid-project like that.
• Tested some Christmas gift ideas. In April! What is the world coming to? I'd say more but that would be telling.
• Weeded the garden. Yes, I weeded. Totally not joking, I really did. And then, after getting up close and personal with the little darlings, had to find out what they’re actually called and other non-pertinent information about them. Because I could. And it was the least I could do after unceremoniously ripping them up by their invasive %$#@!& roots.  My favorite weed? The Redstem Storksbill!
• Did some reading up on the habits and habitats of our local feathered friends. We had an Oak Titmouse family in our front yard birdhouse. I could watch their comings and goings as they “feathered their nest” and fledged their young. Forget the Lion King, we've got the circle of life right here in our front yard. And it's awesome.  
• A bit of clutter clearing happened. Then the sun came out! After a cold grey winter, I've pretty much planted myself on the porch to soak up as much heat as possible. Not sun, heat. There is a difference. Might do some more de-cluttering now that the fickle weather has turned on us once again.
• With the libraries still closed, and you know, a swirling vortex of stress, I turned to my favorite novels for comfort and escape. They’re the ones in green print cotton covers in the photo above. Re-reading them is like therapy. No, it's more like a special treat; a visit with an old friend. I don’t like the look of paperbacks, so to cover up the sometimes damaged (sometimes ugly) covers, I glue fabric over them. It’s pretty and it reinforces the cheap paper covers.

So that was April. This is May. May is thus far just like April. But if I look closely, there are some positive changes happening….

Cheer up, Buttercups!
—Steph

*Three of the top favs: Enchanted April by Elizabeth Von Arnim, A Room With a View by EM Forster, and Cold Comfort Farm by Stella Gibbons. These also have the distinction of having had excellent movies made from them with stellar casts. The same can not be said of all my favorite novels.

Spring Means Cherry Cake Weather

or... What to do with that glowing jar of maraschino cherries hiding in the back of the pantry (other than topping bowls of ice cream)

It's still Springtime. I can tell because the bugs are fully activated, the weeds are on steroids, the wild onions are in bloom, and there are still a few cherry trees festooned in their floral finery in our neighborhood. Not many, and not for much longer, but a few nonetheless. Pretty sure the late-bloomers are the Kwanzan variety (one of my favorites). I had meant to post this in March or April when all the other varieties of fruit trees were showing off too, but things were starting to get weird in the world and blogging was not my focus.

We don't have cherry trees in our yard anymore, but we do have a crab-apple tree that came with this house, and when it comes to blossomy spring beauty, it's a close second to the cherry trees. Most of the year it's a nondescript unattractive old thing, showing its previous decades of neglect. For three to four weeks out of each year though (usually in March), it's a real stunner. A profusion of dark pink buds start the show and soon burst into pale pink blossoms that finish off creamy white before dropping their petals, swirling and fluttering to the ground, like springtime snow-flurries, with each passing breeze.

The color of this cake reminds me of those pretty buds and blossoms that every year herald the coming spring. The color is achieved by the inclusion of maraschino cherries and specifically, the "liquid" they live in. I won't go into how very unnatural the color of these jarred cherries is or what non-nutritive chemicals could create such a vivid hue, nor why you might want to avoid ingesting these things too terribly often. I'm a "waste not, want not" type of person, and even though they're not healthy, they are still sort of like food and need to be used if at all possible.

The reason we have a jar of maraschino's in the pantry at all is because of a sweet and wonderful Christmas tradition in my hubby's family. And now I have found the perfect thing to use them for. Don't get me wrong, we've had no problem at all using them to adorn bowls of ice cream every year! But next Christmas when I thank my mother-in-law for another jar of cherries, I will look forward to making this cake again.

When our crab-apple starts to bloom (or the neighbor's cherry trees, or all those darned wild onions, or frankly, whenever I feel like making a pink cake), I'll say, "It looks like Cherry Cake weather!"* and reach into the pantry for that jar of maraschinos, vivid with love, family, and memories.

Cherry Tea Cake

adapted from: here, here, here, and here

ingredients:

1 16-ounce jar maraschino cherries
1 3/4 cups All Purpose Flour (+ 2 Tbsp, reserved)

1 cup sugar
2 tsp baking powder

a good pinch of salt
2 large eggs

1/2 cup light olive oil
1/4 cup milk
1/4 cup maraschino liquid

1 Tbsp vanilla extract

directions:

Preheat oven to 350°F. Grease a standard 8.5"x 4.5" glass loaf pan.

1. Drain the cherries well, reserving their liquid. Put the drained cherries in a small bowl lined with a couple folded paper towels, set aside.
2. Whisk together the flour, sugar, baking powder and salt in a medium bowl. 
3. In a separate bowl, add the eggs, oil, and the rest of the liquids. Mix well.
4. Combine wet and dry ingredients until just incorporated.
5. Give the cherries a few chops, then toss them with 2 Tbsp flour until coated (this prevents the cherries from sinking to the bottom while it's baking). 
6. Fold the cherries into the batter and pour it into the greased loaf pan. Bake for about 70 minutes (start checking after 50 though, as ovens and pans vary).
7. If you notice the top of the cake getting too dark too early, make it a little hat out of foil and perch it over the top of the pan.
8. Cake is done when it tests clean with a toothpick in the very middle. 
9. Let cool in pan for 15 minutes, then carefully tip it out and finish cooling it on a rack.

My Notes...

• This cake goes together really fast. No mixer needed, just a whisk and a spoon. 
• Almond extract can be substituted for the Vanilla in whole or part if you like. 
• Powdered sugar or cream cheese glaze would look nice over the top of this cake if gifting or taking to a party etc. Save a little bit of the jar liquid to tint the icing pink. I find that the cake is plenty sweet on its own, so I don't bother to frost it if it's just us eating it. 
• The cake can be frozen (unglazed) if wrapped well. 
• You can bake two mini-loaves instead for gifting (bake time will be shorter), or even make pretty pink cupcakes! 
• If you use a metal loaf pan, the baking time may be different. 
• And lastly, if you're sensitive to red food coloring, you'll want to just stay away from this cake altogether.

Happy spring, late bloomers!

–Steph

P.S. This essay would have worked so much better if we still had a cherry tree in our yard (or if I'd managed to post it six weeks ago). But this is me, doing my best with what I've got (and missing my old cherry trees a little also, I think).

*An homage to Truman Capote's short story A Christmas Memory, about fruitcake and family ("It's fruitcake weather!"). If you haven't read it before, do so in November or December for the right ambiance.