Just off my needles!

I have never done a felting project before - not intimidated by the idea, but have just never given it a go.  Well, I have taken the felting plunge, and may never go back!  Renee, of Spun Right Round, has had a sample of a small felted bag in her shop for a bit now.  I kept going back to it whenever I was there.  I finally decided to purchase the pattern, The Lucy Bag, which Renee carries.  I opted to do the smaller version for my first attempt.  

As you look at the photo below, you will see just how much knitting goes into the small Lucy Bag ~ and the dramatic difference after it is felted.

Hung by the chimney with care.

The same bag after it was felted (three washer cycles later).

I found this to be fairly easy to do, though I'd never done the kitchener stitch (required to attach the handles), and I needed quiet, uninterrupted time to tackle it.  

This bag is destined for a lovely young woman as a Christmas gift, and is made especially "special" because it is adorned by one of her grandmother's brooches.

I enjoyed this project enough that I have a second one already on my needles! The end result is a lovely, dense knit that you know is going to last a lifetime. Renee is offering a class in February that will instruct participants on how to knit The Lucy Bag.  I highly recommend it!

“....shellfish are the prime cause of the decline of morals and the adaptation of an extravagant lifestyle." ~ Pliny the Elder (A.D. 23-79)

The decline of morals?  The adaptation of an extravagant lifestyle? Sounds like a plan to me!  Today I bring you Fabio's Seafood Class! The classes are held in the dining-room of Fabio's Italian Kitchen, and are a delightful combination of demonstration, participation and education.  This is the class that I have perhaps been looking forward to the most. Friends and family know me for a few things - my love of the ocean, my penchant for whistling, my love of flash mobs, my tendency to tear up - or as my husband calls it, become "weepy", and my love of seafood.  All in all - not a bad list.

Today's menu, though there were some welcome additions!

SPAGHETTI ALLE VONGOLE

(Sautéed clams in garlic wine sauce served over homemade spaghetti alla chitarra)

  COZZE E GAMBERETTI CON POMODORO E BASILICO

(Fresh black mussels and white shrimp sautéed in a plum tomato and fresh basil sauce over homemade linguini)

  PICCATA DI TONNO

(Grilled fresh haddock and shark fillet, finished with cappers and mushrooms in a velvety lemon chardonnay sauce)

Fabio led us in the lesson of "clams", explaining the different types, and which variety is best suited for certain dishes.  We also discussed mussels, squid, and oysters.  I've never given much thought to it, but he told us how the flavor of what you eat will be influenced not just by variety, but by the salinity of the water where it lives.  I just know that I love to eat it!

Fabio also provided tips for selecting the freshest seafood - yes frozen is better for many things if you live in Central New York.  Scallops -if they are white in color, have been treated with something that causes them to plump up with water, so that what you start out with before cooking, and end up with after cooking, can be two very different things.  Your scallops should be off-white in color and a bit sticky to the touch.  Fish should have bright clear eyes, no black in the bones, and obviously no stink!  Paraphrasing Fabio - if something does not go pleasantly through the nose, it does not go through the mouth!

Clams

Mussels

Oysters

Squid

SPAGHETTI ALLE VONGOLE

(Sautéed clams in garlic wine sauce served over homemade spaghetti alla chitarra) 

Unbelievably good!

A calamari dish not originally on the menu - garlic, wine, tomatoes, oregano, basil (if I'm remembering it correctly).  I happen to love this kind of thing!

And as always, Lilibeth is right there helping out and being charming!

COZZE E GAMBERETTI CON POMODORO E BASILICO

(Fresh black mussels and white shrimp sautéed in a plum tomato and fresh basil sauce over homemade linguini)

Cutting up what I believe is haddock.

Piccata 

(Grilled fresh haddock fillet, finished with cappers and mushrooms in a velvety lemon chardonnay sauce)

Piccata 

(Grilled fresh shark fillet, finished with cappers and mushrooms in a velvety lemon chardonnay sauce)

Another delightful experience at Fabio's Italian Kitchen 

Fabio intends to begin a new series of cooking classes in the new year.  I'm sorry that I won't be around for most of them - but hey - I'll be at the beach!

"Let the festivities begin." ~ My sister Alison

As my sister Alison would say "Let the festivities begin!!"  That is how I always feel when the calender flips to December. I am a serious sucker for all things building up to Christmas Day, especially holiday films and TV specials.  Now, with being retired, I am able to sit enjoy Martha Stewart every single day if I so desire!  It's really fabulous!  I am going to share with you my favorite holiday films both old and new - the list has grown steadily over the years.  While you peruse and reminice however - enjoy this lovely music from Alison Krauss and Yo Yo Ma.  Her voice is as pure as they come.  

My longtime favorites - and I'm sure many of yours as well.

                           

     

And yes - it has been close to 50 years since this first aired, so I guess that I have to refer to "Rudolph" as an oldie but goodie.  I still love it, own it, watch it!

In recent years, there have been some holiday movies that have become favorites of mine as well, with "The Holiday" being right at the top of the list.

There are a slew of made for TV movies as well - think "The Hallmark Channel".  I don't care that the Syracuse Post Standard indicated that viewers need "insulin" to watch them - humph!  Yes, many of them are sickly sweet, some of them even too much so for me - but for the most part they are light-hearted and harmless - I say "Enjoy!"

Two of my favorites, though not so new are below.  And yes - I love them, own them and watch them.

So - plug in a movie, bring out the wrapping paper, and as my sister Alison says, "Let the festivities begin!"