BEANIE & MITTENS .. the crochet story.

When I was in nursing school one of my classmates would crochet in the evening.I believe her name was Cindy. She was very serious about everything and also very intelligent. I asked one evening after watching her, “would you teach me how to do that”. She did and probably got a few grey hairs but I finally got it.

I am one of those people who loves to craft as well as cook. There is such a sense of accomplishment when a project is finished. Recently, I made a crocheted hat and mittens for my friend’s birthday. The weather has been a bit bitter here and she has refused to come out of the house until the temperatures are above 40 degrees. Seemed like a perfect gift to me.

Well, true to Maryland style weather, the temperatures have gone from 9 degrees to the 50’s and I am still holding onto her gift. I haven’t seen her come out of hibernation yet!  I’m sure she has; I just haven’t seen her head emerge to gift her. I know, in true Maryland style, we will have more cold weather before winter is over. Hopefully she will get to use them.

I hadn’t crocheted for a while so it took me a few attempts to get my crochet on.  All in all the project went well and I have the goods to prove it. I used a pattern from http://www.leftinknots.com for the mittens. The hat is done in a simple double crochet with the edges and the top of the hat joined at the seams. I purchased a fur like pom-pom from a seller on Etsy. It looks real doesn’t it?

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Do you like to crochet? I would love some good patterns or ideas since I’m on the chain gang kick again. I would love to hear from you and hope you enjoy the patterns.

Had to post a pic of the birthday girl! I finally got her gift to her. She loves it!!!!

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Mittens: http://www.leftinknots.com    The Perfect Fit Mitten

Hat: 4.0 Hook, Worsted Weight Yarn

  1. Chain 62, add 2 chains to turn, (total 64). Leave a long tail for sewing the seam.
  2. Double crochet, starting in the second chain from the hook, crocheting in the back loop only which will create the rib. Continue to the end of the chain, turn, chain one and continue again across the piece in double crochet.
  3. Continue in that pattern until the piece fits securely but not too snuggly around the head, usually 20- 22 inches wide. (the ribbing should be going in an up and down pattern.
  4. Sew the back seam together with the long tail and continue to the top. Going. in and out of every other stitch at the top, then pull tightly and bring to the inside to secure with a knot. (this will close the top of the hat)
  5. You can make a pom-pom or purchase one as I did. and secure it through the top of the hat.
  6. Roll up the brim. You can also purchase buttons for decoration or it can be left without them. A pretty rhinestone pin would also have been cute.

Until next time,

Ciao xoxo

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I’m Back…..Air Fried Bagels

I promised myself I was going to write at least twice a week. So far I haven’t been great about it but today prompted me to remember my committment to myself. I hope everyone had a wonderful holiday season and a very happy New Year.

I don’t make resolutions because I feel like we should be the best we can be every day. Let’s face it, nobody is perfect! I am striving to be happier and healthier this year. I think that’s a great start.

So on that note…..I am following the new Weight Watchers Freestyle program along with the hubster. I have always loved Weight Watchers because I don’t have to buy special foods. I don’t have to cook something different for guests. I can still go out on occasion and I can still have a cocktail or dessert if I want to. While my daily points have decreased, the number of zero point foods has increased. It’s a learning curve, but we are getting there.

Recently posted was a WW recipe for air fried bagels. They can also be baked. I just happen to own a Cooks Essential air fryer and love it. Really, “everything topped” air fried bagels. I had to give it a whirl. It makes 4 nice sized bagels at 3 points.

So here’s the before air fried pic’s…..

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and here’s the after…..

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Can I just tell you………YUM. They really were excellent. I will make these over and over again. They were very simple to do. I will, in the future, make them into a thinner rope before shaping them into a bagel. Mine seemed to be a tad doughy. Taste wise, hands down, a great bagel. If you could only see the many possibilities rolling through my brain………..it’s exhausting.

So without further ado, I will post the recipe. Give it a try! Oven or air fried, it was well worth giving it a test run.

WEIGHT WATCHERS OVEN OR AIR FRIED BAGELS

  • Servings: 4
  • Difficulty: easy
  • Print

3 FS POINTS PER SERVING

INGREDIENTS:

  • 1 C all-purpose flour
  • 1 1/2 tsp baking powder (make sure it’s not expired)
  • 3/4 tsp kosher salt
  • 1 C non-fat Greek yogurt that has been strained overnight. (do not use regular yogurt, it will be too sticky)
  • 1 beaten egg, or egg white
  • Toppings of choice (you can purchase “Everything Topping” from King Arthur Flour) or use sesame seeds, poppy seeds, garlic or onion flakes or make your own everything topping.

DIRECTIONS:

OVEN METHOD:

  1. Pre-heat oven to 350F. Place parchment or silpat on a baking sheet. If using parchment spray with oil to avoid sticking.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork until well combined. It will look like small crumbles.
  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns. (It should not leave dough on your hand when you pull away).
  4. Divide dough into 4 equal balls. Roll each ball into a 3/4 inch thick rope and join the ends to form a bagel.
  5. Top with egg wash and sprinkle both sides with seasoning of your choice. Bake for 22 minutes in 350F oven then increase to 550F for 4 minutes. Let cool at least 10 minutes before cutting.

AIR FRYER METHOD:

  1. Pre-heat the air fryer  325F and set for 11-12 minutes.
  2. Repeat steps 2-4 as above for the oven method.
  3. Top with egg wash and sprinkle both sides with seasoning of your choice.
  4. Transfer in batches without overcrowding and bake 12 minutes, or until golden. No turning needed. You can check them at 10 minutes for color.
  5. Let cool for 10 minutes before cutting

Til next time,

Ciao xoxo