Free pattern for the Crocheted Flower Hats!

Read the previous post for the fun info and more pictures…

Grace’s Super Fast Hat Recipe

The super-fast flowered crochet hats are such a hit!

I made a hat for my neighbor, Dream (who makes spectacular food/catering, by the way DreamCooks ) because she didn’t HAVE A HAT!  Such things!!!  Anyhow, she loved it and wore it to the YMCA and all sorts of folks wanted some.  And some ladies at school and church wanted some.  And friends of theirs… But, in order to sell a hat for a low-ish price, they have to be fast for me to crochet.  I make gifts for people all the time of things that take hours and hours to knit or crochet, but I won’t mass produce them and undersell my labor!  So, I discovered that with a big fat Q crochet hook and fat yarn I could make a hat & the flower in around an hour.  I offered those for $15 each.  If people wanted a “finer” gauge, I do them with thinner yarn on an N hook for $20 each (they take me longer and use, probably, more yarn).

I’m hoping they become all the rage and all the middle school girls will want them!

black elf-y hat with grey & black ribbon yarn flower

blue round-topped hat with boucle flower

cream, smaller gauge hat, with multicolored flower

crocheted baby hats with super-soft yarn

Free PDF of a “recipe” to make the hats in the next post (already up, go see!)

Almost Christmas…

Today I made 23 loaves of Christmas bread (sweet white/oat yeast bread with chopped dried apricots & cranberries & mangoes) for teacher gifts for my children’s schoolteachers.  Whew!

I am still knitting on a hat from handspun shetland wool for my Father In Law’s Christmas gift.

I had a cunning plan of presenting a super-fast hat pattern on my blog, but although I make one hat sortof over and over again, when I went to write it down it didn’t really sound like a pattern.  And when I tried to take notes, I remembered that I can only crochet a limited amount with acrylic yarn before my hands get so dry that I have to give it up!  Anyhow, in case anyone finds it helpful, I will try to put down here how I make my “standard” crocheted hat, which is sortof a cloche or a pillbox hat.  Nearly flat on top and just covering my ears.  This is based on how Nadine taught me to do a hat when I forced her to teach me to crochet.

Excuse the picture I took of my own head, in my messy kitchen..  I CAN pull the hat down over my ears, too.

The very short “recipe” for this sort of hat (which I generally do in double crochet, but sometimes half-double crochet, and, in this photo, some mystery stitch where I have NO IDEA what I was doing and am unable to recreate!) goes like this:

chain 4

slip stitch to join into a circle

double crochet 8 times into the center of the circle/space

chain 2, double crochet TWICE in each stitch around (mark the beginning of your round with a piece of scrap yarn or something)

next round, double crochet in each stitch around

continue in this fashion (sometimes increasing, sometimes crocheting around even, based on how the piece “lays”, if that makes any sense to you–if it is bunching up, you have too many stitches, if it is curling, you have too few–aiming for mostly flat) until you have a circle that is the size of the top of your head, like a yarmulke.

then double crochet even around until the hat is deep enough to cover your ears. single crochet one stitch. slip one stitch.  cut yarn with tail, pull tail through last stitch & fasten off.  Weave in ends.

The RIGHT peanut butter cookies (recipe)

I saw a recipe in an online magazine for pb&j cookies, but, well, you know how I am…I wanted MY peanut butter cookies that I’ve ALWAYS made.  I am not even sure if this is my mom’s pb cookie recipe or one from a cookbook, but I’ve been making them since grad school (about 20 years).

1/2 cup white sugar

1/2 c brown sugar

1/2 c (one stick) butter

1 c peanut butter

1 egg

1/2 t vanilla extract

1 1/2 c flour

1/2 t baking soda

 

I used a mixer to cream the sugars & butter, added the pb & egg & vanilla.  Then put in the dry ingredients and mixed by hand.  Form 1 1/4″ balls.

For regular (perfect!) pb cookies, flatten the balls on an ungreased sheet with criscrossed fork tines and bake 350 for about 10 minutes.

To make pb&j thumbprint cookies, make the same balls, but instead of flattening with fork, make a thumbprint & fill it with jelly or jam (we used strawberry).  Bake about 12 minutes at 350.

peanut butter & jam thumbprint cookies

More holiday batik shirts!?

I think the starlight mint is fairly cute:

starlight mint

And I did a menorah for Samantha

menorah

candy cane

snowman on blue

Christmas tree

Anyhow, I was delivering some shirts to school this morning and was asked if I am still taking orders.  If you don’t mind not getting the shirts until Friday or so, I guess I can take orders today (Tuesday, 12/14) and maybe tomorrow (Wednesday, 12/15).  I have a few “extra” shirts already made up and also have a LOT of large & xl tie-dyed and dragon shirts, if that is something  you’d like.

Let me know!  The shirts are $15 each (plus shipping if you live elsewhere).  You have to tell me what size you need and which design you like

Tick tick tick

 

Hey!  Are you Christmas shopping still?  I have stuff on my Etsy shop

Etsy goodnessgraciousWV and I’m taking special orders (Friday is the last day) for holiday soy-wax batik shirts.  I handpaint the soy wax onto the shirt and it acts as a resist against the dye.  I’m doing Christmas trees (green), candy canes (red), snowy scenes (blue) and snowman (red, blue, or green).  The snowman is also hand-painted to produce his features.  These are $15 each.  Let me know what size you need!  (scroll down for some pics)   I also have tons of tie-dyed shirts that aren’t listed on my etsy shop, so ask if you want something already made up…

Oatmeal Toffee

I made these several times last week.  Halfway between a cookie bar and candy, they are very fast (although they take a while to cool–over an hour at room temp before they are easy to cut up) and easy and yummy.  I found the recipe several years ago in an old green cookbook by Meta Givens.

Melt 1/3 cup butter in a 4 cup pyrex (or similar) measuring cup.  Add 1/2 cup brown sugar, 1/4 cup honey (the original recipe calls for corn syrup).  Stir up.  Add 2 cups of rolled (original or quick) oats and 1/2 teaspoon salt and some vanilla and mix it all together.  Spread into an oiled 8″x8″ square pan and bake in preheated 450 degree oven for 10-12 minutes.  Remove & turn off oven.  Sprinkle with 1 cup semi-sweet chocolate chips.  Put back in oven for 2 minutes.  Take out and spread the melted chocolate evenly over the top of the toffee.  Cool completely before cutting into small squares. 

Special holiday batik tshirts!

Call or email or “comment” me if you would like to order one!  $15 each and let me know which design and what SIZE you need.  I will need the orders soon…!

I haven’t DONE a menorah yet, but it would be much like this one with VERY simple lines and flames added…

I also did a ball-of-yarn design that I liked pretty well:

Slacker!

At least about the blog.  Possibly about all my fibery crafts recently.

I haven’t finished the Wisp.  It is very soft and I like it, but, of course, being lacy, it doesn’t look like much yet (lol, I accidentally typed “mush” and, well, it DOES look like mush!).  I did manage to find the shell buttons that I wanted and they are waiting to be needed.

I am working on a Lacy Dr. Who Scarf using this pattern for a One Row Scarf and the Time Traveler Felici sock yarn from Knit Picks.  I’m using a size 8 needle and I’ve only done a few inches, but I’m enjoying it.

The only thing I’ve spun in months is some alpaca roving that I got some time ago when I was visiting Ithaca (or, more accurately, on the road between my in-laws home in Ithaca, NY and my parents’ home in central Vermont) at Banner Ridge Alpaca Farm.  The place that had a camel who let us pet him and pull out his shedding down on his neck.

I have made bread several times and wrote down the whole recipe for you and took some photos during the process, so maybe I’ll get around to posting that soon.

Been very consumed with my kids going back to school.  They are both in new buildings and the older one is starting middle school.  Quite an adjustment for all of us, as his elementary was so welcoming of parents being involved.

If you care, I’m reading The Mysterious Benedict Society.  Buying a wooden Artley clarinet online so I can play along with the middle school son who is learning clarinet at school.  Or, well, he WILL be.  Helping get the younger son out the door for his soccer practices.  Coming up with a whole bunch of trivia questions for a Jeopardy-type game show to keep the 4th & 5th graders busy on Thursday during the teachers’ Innovation Zone training… Lots of different control freak things.  Cub Scouts…  Oh, and preparing to bake bread for 40 people at the September CAFE event AND propose they give me the $400 mini-grant at the same time, to keep doing enrichment and crochet club at school.

Scones!

So, I made scones last week.  This is a recipe I’ve adapted from several others over the years.  I LOVE scones.  I really need to make them more often, but, well, I guess that might not be the best diet.  At least these are half whole grain and have slightly less fat, especially if you use nonfat yogurt.  Yummy for breakfast with jam!

Grace’s Hybrid Scones

1.5 – 1.75 cup flour

1 t baking powder

1 t baking soda

2 T sugar

0.5 t salt

4 T butter

0.33 c dried cranberries/cherries/blueberries

1 c oatmeal

2 eggs

0.5 c yogurt

Preheat oven to 450 degrees.

Mix all the first 5 dry ingredients (start with the smaller amount of flour).  Cut in the butter.  Stir in the dried fruit & oats with a fork.  Mix the yogurt & eggs in a separate bowl or cup, then blend it quickly into the dry ingredients.  Add up to a half cup of flour if the dough is too sticky.  When it is right, it shouldn’t really stick to the bowl very much.

Spray oil on a cookie sheet.  Pat the dough into a circle about 9″ in diameter on the pan.  Cut into 8 wedges and separate the wedges slightly by pushing them away from the center of the dough circle.  Bake 12-15 minutes.