A mingling of threads

Hallowe'en Collar

You may remember that about two years ago I crocheted Robin a Hallowe'en collar... well I have finally written the pattern out for the collar.

 

Crochet your companion pets a Hallowe'en Collar.

Size: The collar is customizable to fit from wee dogs and cats up to very large dogs.

Skill level: Intermediate

Yarn: Worsted or Aran weight - e.g. Patons Classic Wool Merino, Mission Falls 1824 Wool

Colours:Black - Less than 50g of yarn will make a collar that fits most dogs or cats.
Green - Less than 50g of yarn will make the stem approximately 28cm (10in) in length and several leaves that are approximately 6cm (2.5in) in length.
Orange - Less than 50g of yarn will make a pumpkin that is approximately 5cm (2in) in size.

Hook: 4mm - 4.5mm (US 6-G - US 7) or size to match your yarn gauge.

Gauge: 18 - 20 stitches = 10cm (4 in) in Single crochet

Notions: Polyester or cotton toy stuffing
Tape measure
Tapestry needle

Pets: At least one willing dog or cat.

Robin is ready for Hallowe'en are you?

Pattern: a Mingling of Threads original aka Paula Tapestry my designer name on Ravelry.

To purchase a PDF copy of the pattern.

Price: $4.00 USD

This is an original Mingling Threads design. All Rights Reserved

Sunny chowder

On a cool fall-ish day I like to make soup. I love most soups, stews and chilli; however, clam chowder is my favourite with corn chowder as close second.

Most Maritimers have a favourite chowder recipe that they can make with their eyes closed. Not a recipe that is written down, one that is cooked from memory - the taste from family gatherings. Mine is a clam chowder cooked over a campfire on the beach, with just dug clams...

Since I didn't have any clams I made corn chowder.

A few of my ingredients.

Caramelized Corn Chowder

Serves 6

6 slices bacon, diced
3 scallions (green onions), sliced (reserve a bit of the green top for garnish)
2 cloves garlic, chopped
900ml chicken broth
750gm frozen Peaches & Cream corn or if you can get fresh corn about 4-5 ears
284ml can of creamed corn* (optional if you are using fresh corn)
4 large PEI potatoes, cubed
1 cup 18% milk fat cream or 1 cup homogenized milk
red pepper flakes to taste
1 tbsp butter (optional)
fresh ground black pepper

In a large pot, add the chicken stock and the potatoes; simmer until the potatoes are tender about 10 minutes. Use an emersion blender to purée some of the cooked potatoes in the pot; purée just enough to thicken the soup; you still want to see most of the potatoes cubes.
In a large sauté pan, cook the bacon until crispy, remove the bacon from the pan and drain on kitchen paper.
Drain most of the bacon fat from the sauté pan, leaving about 1 tbsp.
In the sauté pan, add the butter (optional), heat the butter and the remaining bacon fat, until bubbling gently.
Add the corn to the sauté pan, sauté the corn until it is well caramelized, about 5 minutes.
Add the onions, garlic, and red pepper flakes to the corn; sauté until the onions are tender about 1 minute.

caramelized corn

Add the cooked corn mixture to the chicken stock and the potatoes mixture.
Add the cooked bacon, reserve a bit for garnish.
Add the creamed corn, and cream.
Season soup with fresh ground black pepper.
Simmer the soup allowing the flavours to blend about ½ hour.
To serve top with the reserved bacon and scallion.

*Note: The creamed corn not only helps thicken the chowder it also adds flavour; a sweet  flavour similar to that of the corn milk you scrap from the cob, after the corn kernels are cut from the cob.

This is a lovely rich, flavourful, thick chowder.

Serve with Firefly’s Blue Ribbon Biscuits. As I've mentioned a few times, this is my favourite biscuit recipe. I follow her recipe except I sometimes substitute 2/3 cup of plain yogurt + 2 tbsp of milk for the buttermilk she uses in her recipe.

Inspired by:
Simply Recipes - Corn Chowder
Karina's Kitchen - Roasted Corn Chowder with Cilantro
Caprial & John's Kitchen - Fried Corn Chowder
elly says opa! - Grilled Corn Chowder

Making my own sunshine on the East Coast.

Re-post from May 2008.

Frosty pup treats

Robin loves yogurt, various types of fruit, and she really loves her good girl treats (as we call her little dog cookie treats). I decided to make her a special summer treat.

These are my ingredients.

The yogurt, banana, peanut butter, and honey were blended until smooth with a hand blender. Fold in the crushed dog cookie bits with a spatula.

Since Robin is only a little dog I made her treats using tins that make mini-size muffins. I scooped 30ml of the yogurt mixture into each lined section of the muffin tin and top each one with a blueberry.

Frosty pup treats

Ingredients

1 - 750gm container of Liberté plain yogurt
30ml (2 tbsp) peanut butter (I used a no salt, no sugar added style)
15ml (1 tbsp) honey
1 over-ripe banana, mashed
Nova Scotia wild blueberries enough to top each treat.
30ml (2 tbsp) of crushed dog cookies (I use the bits from the bottom of the treat jar)

Blend the first four ingredients until combined.
Fold in the crushed dog cookie bits.
Line muffin tins with paper liners.
Pour yogurt mixture into the lined muffin tin
Top each treat with a blueberry.
Place the tins into freezer.

After the treats are frozen solid remove them from the muffin tin and wrap in plastic wrap or place in a freezer container or a plastic zip bag, larger sized treats could be put in individual sandwich sized bags.

Don't forget to label the container DOG TREATS...

Store the treats in the freezer.

Using the mini muffin tins I was able to make 42 mini sized treats. For a large dog use regular sized muffin tins, and I'd guess you'd get about 12 to 16 treats.

To serve remove the paper liner from the frozen treat and watch your dog enjoy a very cool treat.
Note: These are messy and should be served outside.

My cats love yogurt and they like these treats too.

Robin says YUM!

The plate is clean enough to put back in the cupboard... kidding.

My recipe was inspired by this Frozen Peanut Butter Yogurt Treats recipe.

Cooking on the East Coast.

Re-post from August 2008.

Summer eating

Repeat of a post from last summer.

This is not so much a recipe as a list of options. Each time I make this type of pasta salad it is different since it all depends on what vegetables I have in my fridge.

Vegetables:
celery
green onions
carrots
radishes
yellow pepper

Chop or slice the vegetables into bite-sized pieces.

Pasta:
fusilli

Cook the fusilli in salted boiling water until al dente. Drain well.

Sauce Ingredients:
1/4 cup (50 mL) grated Parmesan cheese
1/4 cup (50 mL) mayonnaise
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) grainy mustard
1 clove garlic, minced
basil leaves cut into long, thin strips (chiffonade)
cracked black pepper
water (to thin the sauce)

In a jar, shake together Parmesan cheese, mayonnaise, lemon juice, olive oil, grainy mustard, garlic, basil, and fresh cracked black pepper; until smooth. (add a bit of water if it is too thick)

If you want to cheat on the sauce...add your favourite bottled ranch salad dressing instead.

Optional:
227 ml tin albacore tuna packed in water - drained (give the tuna juice to your cats or dog and they will love you forever...)
227 ml tin pinapple tidbits - drained (save the juice)

Garnish:
English cucumber
grape tomatoes

I don't like tomatoes or cucumber as leftovers so I always serve them separately or on the side.

In a large bowl combine the hot pasta, and chopped vegetables. Pour the sauce over the pasta and vegetable mixture; combine well. At this point if I'm serving this as a side dish for BBQ meats etc than we are done. If however, the pasta salad is to be the main meal than I mix the tuna and pineapple tidbits in with the pasta and vegetables. Put the salad in the fridge to cool for several hours.

Cook's treat:
pineapple juice drained from the tidbits
sparkling mineral water or a sparking wine
ice

Pour the pineapple juice in a glass, top with sparkling water, or sparkling wine, add ice. Enjoy! 

When the pasta salad is well chilled, it is ready to eat. Serve with the grape tomatoes and sliced cucumber.

Summer eating on the East Coast.

Originally posted July 3rd 2008 as Pasta as you like it

Happy Canada Day!

Last week Dad's nursing home came over to the Halifax Public Gardens.

Many of the residents like my Father are in wheelchairs; the home has a large group of volunteers who help during these outings.

After the picnic lunch everyone takes a stroll around the gardens.

The Mute Swan is a favourite, (s)he is alone now the mate died a last year.

The highlight though was a group of Mounties in their red serge. They would have been in town rehearsing for the Tattoo, which begins today.

The fence on the brook is part of the swan enclosure.

People came running from all over to take photos or have their picture taken with the group.

This fountain is part of the new side entrance and is dedicated those who helped in restoration of the gardens after Hurricane Juan.

A sunny day on the East Coast.

All photos are clickable.

The fire

began with a puff,

it is even closer now

 

to my backyard.

 

Too close.

At night, front row seats on my deck...

We are home, we are safe; the house is safe, as are the neighbours. The wind turned and blew the fire away from us.

Others just a km away were not so lucky.

This video will give you an idea how fast the fire moved.

It was close on the East Coast.

Sign of spring

 

Digging

   

I hear wild things underground...! 

 

Treat please.

 

There is a possibility that spring might be on the East Coast.

Going dark

This year, Earth Hour has been transformed into the world’s first global election, between Earth and global warming.

"For the first time in history, people of all ages, nationalities, race and background have the opportunity to use their light switch as their vote – Switching off your lights is a vote for Earth, or leaving them on is a vote for global warming. WWF are urging the world to VOTE EARTH and reach the target of 1 billion votes, which will be presented to world leaders at the Global Climate Change Conference in Copenhagen 2009." -  Earth Hour

It is happening worldwide, Earth Hour is a good way to raise awareness about the climate problems the world is facing. What to do in the dark.

My vote is for the Earth... what about you?

I'll be going dark at 830pm in Halifax on the East Coast.

Tickled pink

 

I would like to sincerely, apologize to all Nova Scotians for the snow. It is my fault.

I broke a cardinal East Coast rule… I put my winter boots away last week.

I know!

In my defence I was giddy with the warmer weather, sunshine, and snowmelt, led astray by the spring wind and the bird song. I’m weak.

I am truly sorry, for this lapse in judgement; I will not be fooled again.

Spring on the East Coast.

Tussie Mussie Collar

 

You may remember that about a year a go I knit Robin a spring collar... well I thought that she should have a new collar for this year.

  

Details for the knitter:

Leaves and Main collar - Yarn:Bernat Handicrafter cotton.
Colour: Sage Green 84,
Flowers - Yarn: Bernat Handicrafter cotton
Colours: Violet, French Rose 14, and Pale yellow 30 

Knitting Needles: 4mm double points

Pattern: a Mingling of Threads original aka Paula Tapestry my designer name on Ravelry.

To purchase a PDF copy of the pattern.

 Price: $3.00 USD

 

Spring Posy on the East Coast.