I am so very excited that mere weeks (likely just days) remain until an amazing little Cowboy enters our lives. This miracle baby enters into a family full of love - with a big sister who has asked God for years to have a sibling. God is so good, all the time. He hears our prayers and seeks to give us the desires of our hearts as we are reminded in Psalm 37:4 (Take delight in the Lord, and he will give you the desires of your heart.)
Since the entire family are Oklahoma State University fans (as is truly right and good), I decided to knit this newest fan an outfit that shows off their OSU spirit and pride.
The sweater is a favorite knit of mine: Seamless Yoked Baby Sweater by Carole Barenys is a Madelinetosh Pashmina fiber in the Citrus colorway. Of course, I had to use football buttons.
Jessica Marini is the designer of the Baby Football Hat that is knit in Ewe Ewe Yarns Wooly Worsted yarn.
Then I found the cutest pattern for the Sneaker Booties! Michelle Lo is the talented designer of what is now my go-to booties pattern. I used leftover yarn to knit the pair.
The Message reminds us (Psalm 127:3):
Don’t you see that children are God’s best gift?
the fruit of the womb his generous legacy?
Heavenly Father, we thank you for your awesome gift of this baby boy. What joy there is over his arrival into such a wonderful family. Be with them these last few days, giving them patience. But oh God, you know just how hard it is for us to wait on this little fellow as you've heard the years of prayers seeking just this miracle. Your name is to be praised for showing us your faithfulness and love. Guide those involved in his arrival and bless him with a legacy of love, joy and abundant life as he has already brought these gifts into our lives. Amen.
Friday, January 24, 2014
Tuesday, January 14, 2014
Luscious Lemon Curd
I love the bright, fresh taste of lemons and in my opinion, there is no better way to enjoy this favorite flavor than in lemon curd. This isn't hard to make - I promise. Do allow yourself time to follow the steps and for the curd to thicken fully.
What you need:
1 1/2 cups sugar
2 Tablespoons lemon zest (a cheat to this step is below)
1/4 pound butter (room temp)
4 large eggs
1/2 cup fresh squeezed lemon juice (I prefer strain out the pulp)
1/8 teaspoon salt.
Getting started:
Pulse zest and sugar in a food processor until finely minced together. In a mixer, cream the butter then add the sugar and lemon mixture and cream these together. Continue to cream as you add the eggs (1 at a time). Next add the lemon juice and salt. Make sure that you mix all ingredients well.
Pour the contents of the mixing bowl into a 2 quart (or heavier) saucepan and cook over low heat until thickened, stirring constantly. This will take about 15 minutes as curd thickens at around 170 degrees. Remove from heat and cool. Refrigerate until completely cooled, or overnight.
Hint: to quickly zest the lemon, use your vegetable peeler to take strips of the peel. Drop the zest strips into the blender with the sugar.
Uses for the lemon curd include tart filling, sugar cookie dip, lemon bars, pie filling, by the spoonful!
Many times I make a double or quadruple batch of curd. It's doesn't take much longer to make and it freezes so well for times when you need a quick dessert.
What you need:
1 1/2 cups sugar
2 Tablespoons lemon zest (a cheat to this step is below)
1/4 pound butter (room temp)
4 large eggs
1/2 cup fresh squeezed lemon juice (I prefer strain out the pulp)
1/8 teaspoon salt.
Getting started:
Pulse zest and sugar in a food processor until finely minced together. In a mixer, cream the butter then add the sugar and lemon mixture and cream these together. Continue to cream as you add the eggs (1 at a time). Next add the lemon juice and salt. Make sure that you mix all ingredients well.
Pour the contents of the mixing bowl into a 2 quart (or heavier) saucepan and cook over low heat until thickened, stirring constantly. This will take about 15 minutes as curd thickens at around 170 degrees. Remove from heat and cool. Refrigerate until completely cooled, or overnight.
Hint: to quickly zest the lemon, use your vegetable peeler to take strips of the peel. Drop the zest strips into the blender with the sugar.
Uses for the lemon curd include tart filling, sugar cookie dip, lemon bars, pie filling, by the spoonful!
Many times I make a double or quadruple batch of curd. It's doesn't take much longer to make and it freezes so well for times when you need a quick dessert.
Tuesday, January 7, 2014
A Snow-White Cashmere Scarf
Recently, I had the opportunity to trade a bit of lace knitting for a small display table. The scarf needed to be a luxury fiber as it was to be a mother's Christmas gift. Because of the recipient's coloring and clothing, it was decided that white was a perfect choice. Normally, I don't knit in pure white (especially at a time of year when I'm so involved in baking) because just a small amount of dirt transfers so easily. I had pulled a few options and the daughter made the selection. That's how I ended up using a fabulous 100% cashmere fiber.
I selected the Fern Lace Scarf by Knitting Pixie for the pattern because it was delicate in style, fitting for this jojoland lace yarn. Once I finished it, I blocked it to its final 8" x 60" measurements. It was light and airy but the cashmere will be a comfortably warm fiber for our Texas climate.
I'm thrilled with the way it turned out. I may now just have to knit myself something using this wonderfully luxurious white fiber!
I selected the Fern Lace Scarf by Knitting Pixie for the pattern because it was delicate in style, fitting for this jojoland lace yarn. Once I finished it, I blocked it to its final 8" x 60" measurements. It was light and airy but the cashmere will be a comfortably warm fiber for our Texas climate.
I'm thrilled with the way it turned out. I may now just have to knit myself something using this wonderfully luxurious white fiber!
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