Episode 230: It’s October!!! sort of?

Finished Objects:

Wild Dandelion by Thea Colman in Barrett Wool’s Wisconsin Woolen Spun (Worsted), Hazelnut colorway

Afterthought Heel Sock by Laura Linneman in On The Round’s Signature Sock, Silver Lining Tweed

Works in Progress:

Freja by Jared Flood in Quarry, Lazulite colorway

Afterthought Heel Sock by Laura Linneman in Miss Bab’s Cosmic, Mad Hatter colorway

Bousta Beanie by Gudrun Johnston in Quince and Co Chickadee, Damson, Honey, and Frank’s Plum colorways

Honorable Mentions:

Marled Mania Cardigan by Stephen West

Mom’s Apple Cake by Smitten Kitchen

Behind the Scenes:

Afterthought Heel Sock by Laura Linneman in Knit Spin Farm’s Targhe Sport, County Cork colorway

 

Next Shop Update: October 26th, 9pm eastern

If you would like to support the podcast you can do so via Patreon

You can find all the information about NeedlesUp! at Legacy Fiber Artz

 

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Episode 229: Apples of Threipmuir

Finished Objects:

Buccaneer by Justyna Lorkowska in Leading Men Fiber Arts Showcase “Black Walnut” and Soliloquy “Blue Steel Gradient”

Frankenfingers by Elizabeth Green Musselman in handspun

Threipmuir by Ysolda Teague in Harrisville Shetland, Mustard, Topaz, and Loden Blue colorways

Works in Progress:

Wild Dandelion by Thea Colman in Barrett Wool’s Wisconsin Woolen Spun (Worsted), Hazelnut colorway

Behind the Scenes:

Afterthought Heel Sock by Laura Linneman in On The Round’s Signature Sock, Silver Lining Tweed

Afterthought Heel Sock by Laura Linneman in Knit Spin Farm’s Targhe Sport, County Cork colorway

Apple Varieties Mentioned:

Northern Spy

Jonaprince

Priscilla

Winter Banana

If you would like to support the podcast you can do so via Patreon

You can find all the information about NeedlesUp! at Legacy Fiber Artz

 

Episode 228: Flip Flopped

Works in Progress:

Frankenfingers by Elizabeth Green Musselman in handspun

Threipmuir by Ysolda Teague in Harrisville Shetland, Mustard, Topaz, and Loden Blue colorways

Afterthought Heel Sock by Laura Linneman in On The Round’s Signature Sock, Silver Lining Tweed

Wild Dandelion by Thea Colman in Barrett Wool’s Wisconsin Woolen Spun (Worsted), Hazelnut colorway

Behind the Scenes:

Afterthought Heel Sock by Laura Linneman in Knit Spin Farm’s Targhe Sport, County Cork colorway

Buccaneer by Justyna Lorkowska in Leading Men Fiber Arts Showcase “Black Walnut” and Soliloquy “Blue Steel Gradient”

References:

Freckled Whimsy‘s sock tube service

Buttermilk Cake with Caramel Icing

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by Jams Rebanks

 

Bonus Episode: Apple Butter

 

Here are my very casual-not-at-all-fda-approved directions for this batch of apple butter:

  • Core and quarter apples. (I used Cortlands, but nearly any apple will do. If you don’t have a food mill, go ahead and peel the apples as well.)
  • Add apples to a large enough pan to allow for stirring. Add a little bit of water to prevent the apples sticking before they release their own juices. Cook covered over medium heat until apples are soft enough to mash/mill.
  • Run apples through food mill (finest disc). If you removed peels for prep, you can just mash using a potato masher or immersion blender.
  • Add .25 cups white sugar for every 1.25 cups apple puree. Season to taste with cinnamon, nutmeg, and cloves. (If I were freezing this apple butter I would likely quarter the amount of sugar or omit it all together.)
  • Cook puree until it is the consistency you like. You can do this in a slow cooker, low temp oven, or, if you’re especially brave and not prone to multitasking, on the stovetop. You’ll probably want your butter to mound on the spoon when it is cool.
  • While keeping butter hot, process via hot water bath. Ball’s apple butter recipe uses the same canning method as I used.

 

Pithy Bibliography:

Apples by Roger Yepsen

Putting Food By by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan

Let’s Preserve It by Beryl Wood

Preserving Summer’s Bounty by Marilyn Kluger

Put ’em Up by Sherri Brooks Vinton

The Big Book of Preserving the Harvest by Carol Costenbader

The Art of Preserving by Rick Field, Lisa Atwood, and Rebecca Courchesne

naturally sweet food in jars by Marisa McClellan

Episode 227: Does This Sandwich Bag Make My Butt Look Big?

Finished Objects:

Midas Hat by Laura Reinbach in Nomad Yarns, The Burrow colorway

Works in Progress:

Afterthought Heel Sock by Laura Linneman in Knit Spin Farm’s Targhe Sport, County Cork colorway

Frankenfingers by Elizabeth Green Musselman in handspun

Threipmuir by Ysolda Teague in Harrisville Shetland, Mustard, Topaz, and Loden Blue colorways

Buccaneer by Justyna Lorkowska in Leading Men Fiber Arts Showcase “Black Walnut” and Soliloquy “Blue Steel Gradient”

What I’m Wearing:

Ruby Tob, pattern by Made by Rae

Food Safe PUL:

Wazoodle fabrics

I hope to see many of you at NeelesUp!

 

Bonus Episode: Candied Jalapenos

This month’s bonus episode (thank you Patreon and PayPal Patrons!!) is a walkthrough of candied jalapenos and basic water bath canning.

Please remember I am not a canning expert. This is how I do my canning, but if something I say contradicts a reputable source, I am undoubtedly the party in the wrong!

Recipe used: Candied Jalapenos from Foodie with Family

Music excerpt is Brush Fork of John’s Cree performed by the Black Twig Pickers from freemusic.org