Sew and stuff a stuffed log for my Halloween costume. (The Twin Peaks log lady). I don’t want to carry around a heavy real log so I got felt and fiberfill and will just make my own psychic log.
Applique and embroider 2 Christmas stockings.
Knit fingerless gloves for the BF (his request…may require some cable knitting which worries me a bit).
Finish knitting my scarf (still only about 2/3 done ugh).
Embroider Christmas ornaments…about 5-10.
Luckily it is already becoming very cold so I have an excuse to just stay curled up in the house sipping Trader Joe’s apple cider curled up in an afghan and not answering my phone so I can get all of this done.
Not much crafting going on ’round these parts (well some embroidery has been happening, but it’s Christmas themed so not quite ready to show and tell yet) but at least I have gotten started on hanging up some of my kitchen-themed pieces! I’m just happy because the kitchen was the most dreary, least colorful room of my house, and yet also the room I probably spend the most time in. Now that simply won’t do!
Those silly sushi paintings are from years ago, and somehow have made it with me to a couple other houses. I painted them when friends would come over to my house for “Craft Wednesdays.” I think that weekly date needs to be reinstated with new Portland friends. 🙂
Did you know that Canadians also have Thanksgiving? I didn’t either until this week. They eat all the same foods but their harvest is earlier (since they are located farther North, obvs). Luckily for me my next door neighbor married a Canadian so I get to celebrate Turkey Day twice this year! If you want to get rave reviews and a bazillion compliments on your pie that you are supposed to bring to Thanksgiving dinner (or any other gathering this fall) you should really make the Pioneer Woman’s pecan pie. Seriously. These Canadians think I am some sort of pie Goddess now, but I have to give Ree Drummond all the credit. When reading her recipe, just be sure to read “serve in thin slivers” as “serve in huge chunks, possibly with ice cream or whipped cream on top.” Here is the recipe:
Recipe: Pioneer Woman’s Pecan Pie
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1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
½ teaspoons Salt
1 cup Corn Syrup
¾ teaspoons Vanilla
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
Allow to cool for several hours or overnight. Serve in thin slivers.