Vast Tracts O’ Land!
November 20, 2007
Busybusybusy here at American Blanket Central. The square-shaped love is pouring in the door. Some of the square-shaped love is more traditionally square-shaped than others, but after some remedial blocking and laying on of hands, it’s all going to be SUPER FANTASTIC.
These squares (2 days worth pictured above) came from:
Dana, Cindy, Cathy, Flaky, Liz F, Kate, Ruanne, Rita, Debbie Amy, Deb V, Liz S, Kristy, Sally, Sarah Z, Maryanne, Becky, and Missy. (If I’m missing your blog link, email me and I’ll add it.) Thank you so much for knitting, all of yaz. I’ll try to live up to your dedication and speed when it comes to the sew-up phase.
This should give you an idea of what I’m doing with my spare time: playing with layouts. See why I love the dirty drab colors? POP!
We Had a Great Time (and Were Thoroughly Searched Before Leaving)
Yesterday, Other Ann and I journeyed to Secaucus to help Cara pack up the prizes for the Spin Out 2007 raffle. Last year, I couldn’t believe the quality and quantity of the loot Cara had collected, and this year it was even more gobsmacking. Ann and I packed over 40 prize boxes, each of which combined several beautiful yarns or fibers with tools, accessories or other useful stuff. Cara is repacking them right now. (It seems that Ann and I were cavalier in our tissue paper/prize pairings. We’re savages, really. You cannot take us anywhere.)
Cara likes to try to provoke me by saying that she can’t spare a square for a group blanket, only knits for her own sweet self, yadda yadda. (I guess she’s too busy RAISING 30 GRAND for Heifer International or something.) But sitting around her apartment, I got this strong feeling that I was in the presence of a lot of sock yarn. I wondered out loud if there might be any spare sock yarn, you know, that she didn’t love so much anymore, or leftovers or whatever. Let’s just say I came home with some really deluxe skeins from Cara’s stash. Cara, you spoiled brat, thank you. You WILL spare a square, even if I have to knit it for you myself.
In other news, I got my very first quilt back from the machine quilter today. Wow. What a difference a professional job can make. My homely little quilt looks so beautiful now, so “shut up–I am a real quilt.” I feel the tiniest twinge of regret that the project isn’t entirely my own work. But as you are fond of saying, it has a quality of doneness that is awesome. In 2006, I pieced it in a 24-hour fever (hotter than a pepper sprout), and dithered for more than a year about how to quilt it. Then I got a friendly referral to a top-notch machine-quilter, and in a matter of weeks it became an almost-finished quilt, with the straightest-trimmed edges you have ever seen. This long holiday weekend is going to be all about the binding. I am so psyched about those hours of hand-sewing it down to the back. I’m not kidding even a little bit about that.
Kay K’s Kitchenette
I will leave you with a Thanksgiving recipe. This is a child-pleasing side dish from the Heartland, where Combined Canned Goods Cuisine is as vibrant today as it was in 1956. My kids, who otherwise live on air and Gatorade, ask for seconds, as do their cousins and, truth be told, their uncles and aunts. I make no apologies for it. It’s delish.
*Formerly known as Corn Casserole, renamed because my children, who did not come up the Hudson in a banana boat, will not eat anything called casserole.
2 cans cream-style corn (ew! stay with me)
1 package frozen corn kernels or fresh corn cut off the cob if you are some kind of freak
6 eggs, beaten lightly
1/2 cup milk
1 stick (1/4 lb) butter
approximately 2 cups of crushed cracker crumbs (I use saltines like my depression-era grandma did; Most Moisturized Mom goes for the finesse of Club Crackers)
Salt and pepper to taste
Melt the butter. Reserve 1/2 cup of the cracker crumbs, and butter the remaining crumbs, which you will use for the topping.
Mix all the other ingredients together with the 1/2 cup of reserved cracker crumbs until well combined, then pour into a buttered casserole dish. Top with all of the buttered crumbs, which will seem excessive. (Because it is).
Bake at 350 degrees until the souffle puffs up a bit and the crumbs are golden brown, which is usually about 30 minutes. (You want your frozen corn well-thawed and your eggs set.)
It’s delicious. You can thank me later.
P.S. By the way, you, me, and Merle were in the New York Times on Sunday. Yee haw! Oy vey!