Live Real. Eat Real.

Blog

The Button Infinity Scarf

Say hello to The Incredible Shrinking Girl.

The Incredible Shrinking Girl

Since moving in with us in late April, Darling Daughter has lost about 50 pounds.  It’s amazing what can happen when you simply cut junk out of your diet.  Of course, it doesn’t hurt that she has a pretty physically demanding job (which she loves)

Above is the photo she posted to Facebook last night to show off the infinity scarf I made for her.  You have to admit, the girl knows how to take a selfie.

The photo I took is a little less flattering (it doesn’t help that ALL of her clothes are just hanging on her these days), but you get a better look at the yarn I used (black acrylic interwoven with shiny, metallic threads in different colors):

The Button Infinity Scarf

I haven’t had much time to crochet lately (and I’m not going to have a lot of time until the wedding cakes I’m doing in early October, to say nothing of canning season, have passed), but when Darling Daughter asked for an infinity scarf to wear this winter, how could I turn her down?

For the uninitiated, an infinity scarf is simply a winter scarf crocheted into a big loop – no beginning, no end.  Since I wanted to do a braided scarf, I couldn’t crochet in a big loop; I had to crochet three separate panels, sew them together at one end, braid them, sew them together at the other end, then join the two ends before adding buttons at the seam.

I’d love to give you the pattern for it, but I sort of went off the cuff with this one and while I could write a recipe in my sleep, I have no earthly idea how to write a crochet pattern.

Which doesn’t mean I won’t try.  Because you know how I am.

So… here goes.

Materials:

– 3 skeins Loops and Threads Impeccable Glitter, “Mirror” color

– size H/5.0mm crochet hook

– 3 large, black buttons

tapestry needle

Abbreviations:

ch: chain

sc: single crochet

dc: double crochet

st: stitch

Make 3 panels using the following directions:

Loosely ch 18

Row 1 –  Dc in the 3rd st from hook; dc to the end of the chain (16 dc). Ch 1; turn.

Row 2 – Sc in 1st dc; sc to end of the chain (16 sc). * Ch 1; turn.

Row 3 – Repeat row 2 to *. Ch 3; turn.

Repeat rows (1 – 3) 23 more times for a total 24 rows of (1) dc and (2) sc.  Fasten off yarn and cut.  Weave in loose ends.

Line up the ends of the 3 panels.  Using the tapestry needle and the same yarn the scarf is made of, sew together the panels on one end.  Braid the panels; sew together the other end of the panels.  Bring the ends together and join them, again using the tapestry needle and yarn.

Attach the buttons at the seam.  Fasten off yarn and cut; weave in all loose ends.

Please, all of you serious hookers out there, let me know what I’ve done wrong here – it’s all a learning experience for me!


Ginger-Peach Crisp

Well, another crazy weekend came and went.

Oh, who am I kidding?  My whole life is crazy, and it’s not going to be any less crazy until about November.  If I’m lucky.

At any rate, my Young Diabetic Friend accompanied us on our rounds this Saturday to pick up our eggs and CSA share.  We also visited a couple of (tiny but good) farmer’s markets, as well as our friends at Whitefeather Meats where I bought the most incredible bison short ribs; they promptly became dinner.

Because no matter how often I post recipes like this, I’m always going to looooooooove my pastured/grass-fed/ethically raised meats – especially the odd bits.

At any rate, we spent the day canning 16 pints of green beans and slicing and vacuum-sealing about 2 pounds of fresh okra for the Young Diabetic Friend, as well as milling another half-bushel of paste tomatoes that we canned Sunday.  I also picked up a 1/2 peck of what is probably the last of the fresh peaches we’ll see this summer when we swung by Geig’s Orchard to get some of their incomparable, freshly pressed apple cider.

About half the peaches, which were on the small side, went into this wonderful dish that I made to go with our Sunday brunch.  Fresh peaches compete with cherries for the title of Jan’s Favorite Fruit, but if you put me in a headlock and made me choose, I’d probably pick the peaches.  I adore them, which is why I have at least 1/2 a peck sliced and vacuum sealed in my garage freezer.  I also love to cook with them – just search for “peaches” on this site, and you’ll see – and that includes the occasional dessert.

Of which this one is a doozy.  Oh. Muh. GAWD…it will certainly justify the purchase of both the candied ginger and the ground cardamom if you don’t already have some.  The servings are not large, but this is one of those desserts you want to eat slowly and reverently, savoring every bite.

Ginger-Peach Crisp. Combining peaches with candied ginger makes for a delicious - and slightly exotic - dessert.

Click the image to enlarge

5.0 from 1 reviews
Ginger-Peach Crisp
 
Serves: 9
Ingredients
  • 3 1/2 lbs ripe peaches (about 6 to 8), peeled, pitted, and sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • pinch salt
  • 2 tablespoons finely chopped candied ginger
Crumb Topping
  • 1 1/2 cups old fashioned oats
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup all purpose flour
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • 6 tablespoons cold butter, cut into small pieces
Instructions
  1. Preheat oven to 350 F.
  2. In a large bowl, combine the peaches and sugar. Allow to sit for 30 minutes, stirring occasionally. Drain the peaches in a colander set over another bowl to collect the juices. Return the peaches to the original bowl and toss with the cornstarch, salt and candied ginger.
  3. While the peaches are macerating, combine the oats, brown sugar, flour, cinnamon and ground coriander in a large bowl. Cut in the butter with a pastry knife or two forks until the mixture is crumbly. Set aside.
  4. Transfer the juices from the drained peaches to a small saucepan. Bring to a boil over medium high heat and cook, swirling gently from time to time but not stirring, until the liquid has reduced by about half. Remove from the heat and allow to cool slightly. Stir into the peach mixture.
  5. Pour the peaches into an 8" x 8" glass baking dish; sprinkle the topping evenly over the fruit, covering it as completely as possible.
  6. Bake for 30 minutes, or until the topping is golden and crisp. Allow to cool to almost room temperature before serving.
  7. Nutrition (per serving): 287 calories, 9.1g total fat, 20.4mg cholesterol, 37.8mg sodium, 408mg potassium, 51g carbohydrates, 4.2g fiber, 34.2g sugar, 3.9g protein





From the blog

  • Sheldon

    Suzanne over at 24 At Heart is getting a Newfoundland puppy in a few weeks, and is asking for name suggestions.  If you think …


  • Mexican-Stuffed Spaghetti Squash

    Happy…middle of September?  How the heck did THAT happen?? Before we know it, Autumn will be upon us.  In fact, it’s coming early from …


  • The Button Infinity Scarf

    Say hello to The Incredible Shrinking Girl. Since moving in with us in late April, Darling Daughter has lost about 50 pounds.  It’s amazing …




Archives