Got my Purse lined!!!

It's much better. Actually holds it's shape now. Woo Hoo!

Made a new Fun Purse!

I got the pattern from Interweave Crochet Fall 2005
It is called Textured Tweed Clutch by Mari Lynn Patrick,

The lovely buckle was Scrollsawed by my son. I designed it and he created it.

Now all I need to do is line it. It needs some stability! Plus my pen tries to fall out. I saw a lovely brown with blue polka dots at walmart the other day. I'm going to check that out.

Made a Jacket

I made McCall's Pattern # M5529
At first I made it with the ruffle at the bottom. But instead of hiding my tummy it made it worse. So I riped it all out and made it flat(view C). MUCH better. Here's how it turned out.

Crocheted Market Bags

This was a free pattern from Aunt Lydia's Denim Quick Crochet Take Along Tote
Designed by Mary Jane Protus.
Suitable for Beginners!
Tote Measures approx. 12 1/2" deep and 12" wide.

Aunt Lydia's Denim Thread, 75% cotton, 25% acrylic. Art 152(8 oz, 400 yrds)
Amount: 1 ball # 1056 Chambray
I used Aunt Lydias size#3 thread from Walmart. For the regular size it takes 2 balls.
Crochet Hook- US Size G-6 (4mm)
Gauge 17 sts=4 "; 6 rows= 2 3/4" in dc.

The Black bag is larger,Made for my brother,  I altered it to Ch 55 and then on the edges I made the sides/handle 10 dc wide but I did not figure it all out in writing, just centered the sides correctly, so no actual pattern for that, it took 4 rolls of Aunt lydia size #3)
Also on the pink bag I added a carrier fluffy thread several times to add the strip effect and make it fun and funky; This symbol is at the beginning of the rounds I added it)

BAG:Ch 40
Rnd 1: 2 dc in 4th ch from hook, dc in next 35 ch, 5 dc in last ch, working on opposite side of  beg ch, dc in next 35 sts, 2 dc in same ch as first 2 dc; join to top of ch-3 80 sts.
Rnd 2: Ch 3, * [2dc in next dc]twice, dc in next 35 dc, [2dc in next dc] twice **, dc in next dc; rep from * around, end at **; join -88 sts.
Rnd 3: Ch 3, 2 dc in next dc, dc in next dc, 2 dc in the next dc, dc in next 37 dc, [2 dc in next dc, dc in next dc] 4 times, dc in next 36 dc, 2 dc in next dc, dc in next dc, 2 dc in next dc; join- 96 dc.
Rnd 4:() Ch 3, dc in next 2 dc; yo and insert hook from the front to the back to the front around the post and next st, yo and draw lp through, [yo and draw through 2 lps] twice- front post dc(fpdc) made; dc in next 41 dc, fpdc, dc in next 5 dc, fpdc, dc in next 41 dc, fdpc, dc in last 2 dc; join.
Rnds 5 and 6: Ch 3, dc in next 2 dc, fpdc, dc in next 41 dc, fpdc, dc in next 5 dc, fpdc, dc in next 41 dc, fpdc, dc in last 2 dc; join.
Rnd 7: Ch 3, dc in next 2 dc, *fpdc, dc in next dc, [ch 1, skip next st or sp, dc in next dc] 20 times, fpdc**, dc in next 5 dc; rep from * to last 2 dc, end at **; dc in last 2 dc; join.
Rnds 8 and 9: Repeat 7
Rnd 10: () Ch 3, dc in next 2 dc, * fpdc, dc in next dc; [yo and draw up a lp to height of current row] 3 times all in next ch-1 sp, yo and through all 7 lps on hook-puff st made;[ch 1, skip next dc, puff st] 19 times, dc in next dc, fpdc**, dc in next 5 dc; rep from * to last 2 dc, end at **; dc in last 2 dc; join.
Rnd 11: Ch 3, dc in next 2 dc, *fpdc, dc in next dc,[ch 1, skip puff st, dc in sp] 19 times, ch 1, skip puff st, dc in next dc, fpdc**, dc in next 5 dc; rep from * to last 2 dc, end at **; dc in last 2 dc; join.
Rnd 12 and 13:Rep Rnd 7.
Rnd 14: Ch 2, dc in next 2 dc, *fpdc, [dc in next dc, dc in next sp] 20 times, dc in next dc, fpdc**, dc in next 5 dc; rep from * to last 2 dc, end at **, dc in last 2 dc; join.
Rnds 15-19: (Rnds 16 and 17 )Rep rnd 5
Rnds 20-27: Rep Rnds 7-14 once more. Fasten off. Weave in ends.

STRAP:
With right side faching, skip last 3 sts made, attach thread in next dc to the right.
Row 1: Ch 2, fpdc, dc in next 5 sts, fpdc, dc in next dc; turn.
Row 2: Ch 2; yo and insert hook from the back to the front to  the back around the post of next st, yo and draw lp through, [yo and draw through 2 lps] twice- back post dc (bpdc) made; dc in next 5 dc, bpdc, dc in ch-2 sp; turn
Row 3: Ch 2, fpdc, dc in next 5 dc, fpdc, dc in ch-2 sp; turn.

Rep Rows 2 and 3 until approx. 20" from beg, end Row 3. Fasten off. Sew end to opposite side of bag.

ABBREVIATIONS: beg= begin(ning); ch=chain; dc= double crochet; lp= loop; pat=pattern; rep= repeat; sp= space; sl st= slip stitch; st(s)=stitch(es); yo= yarn over; * or ** = repeat whatever follows the * or ** as indicated; [ ]= work directions given in brackets the number of times specified.

I added when I finished the bag I did a slip stitch on the top edge of the bag (with right side facing) to give it a nice finished stiff edge. ()

How To Slip Stitch: Insert the crochet hook in the next stitch to be worked, wrap the yarn or thread over the hook, pull the yarn or thread through both the stitch to be worked and the loop already on the hook, all at the same time.

The 2 bags together to show size comparision.

A Giveaway

You can win a beautiful quilt. Or some natural beauty products.
Go to Old Barn Co. to enter...

Grain Cooking Guide

Article from Eating Well.com

Easy cooking instructions for seven healthy whole grains.

Trying to eat more whole grains? Keep trying! Grains provide a healthy boost of vitamins, minerals, fiber, antioxidants and phytonutrients. Grains are also rich in carbohydrates—the body’s main fuel supply—so we need a fair amount daily (despite what low-carb/no-carb gurus say).

The key is to keep portions moderate and skew strongly to whole-grain versions as often as you can. While the government guidelines urge you to “make half of your grains whole,” we say aim for making most, if not all, of your grains whole. You’ll feel fuller longer, since whole grains and fiber take longer to digest.

Use this guide to cook tasty whole grains and keep in mind that directions are for 1 cup of uncooked grain; serving size is 1/2 cup cooked.

Directions are for 1 cup of uncooked grain.

Barley, Quick cooking

Bring 1 3/4 cups water or broth to a boil; add 1 cup barley. Reduce heat to low and simmer, covered, 10-12 minutes.

Yield: 2 cups

Per 1/2-cup serving: 86 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 19 g carbohydrate; 3 g protein; 3 g fiber; 2 mg sodium.

Barley, Pearl

Bring 1 cup barley and 2 1/2 cups water or broth to a boil. Reduce heat to low and simmer, covered, 35-50 minutes.

Yield: 3-3 1/2 cups

Per 1/2-cup serving: 117 calories; 0 g fat; 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 5 g fiber; 6 mg sodium.

Bulgur

Bring 1 cup bulgur and 1 1/2 cups water or broth to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 10-15 minutes.

Yield 2 1/2-3 cups

Per 1/2-cup serving: 96 calories; 0 g fat; 0 mg cholesterol; 21 g carbohydrate; 3 g protein; 5 g fiber; 7 mg sodium.

Couscous, Whole-wheat

Bring 1 3/4 cups water or broth to a boil. Stir in 1 cup couscous, Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Yield: 3-3 1 /2 cups

Per 1/2-cup serving: 140 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 30 g carbohydrate; 5 g protein; 5 g fiber; 1 mg sodium.

Quinoa

Rinse in several changes of cold water. Bring 1 cup quinoa and 2 cups water or broth to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 15-20 minutes. Fluff with a fork.

Yield: 3 cups

Per 1/2-cup serving: 106 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrate; 4 g protein; 2 g fiber; 8 mg sodium.

Rice, Brown

Bring 1 cup rice and 2 1 /2 cups water or broth to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork.

Yield: 3 cups

Per 1/2-cup serving: 98 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrate; 2 g protein; 1 g fiber; 3 mg sodium.

Rice, Wild

Cook 1 cup rice in a large saucepan of lightly salted boiling water— at least 4 cups — until tender, 45-55 minutes. Drain.

Yield: 2- 2 1 /2 cups

Per 1/2-cup serving: 82 calories; 0 g fat; 0 mg cholesterol; 17 g carbohydrate; 3 g protein; 1 g fiber; 4 mg sodium.

This was so good...

Found this at Martha Stewart

SERVES 1
Serve these with a spoon to scoop out the filling.


1 ripe avocado

1 small ripe tomato, cut into 1/4-inch dice

1 tablespoon crumbled feta cheese (or cheese of choice)

1 tablespoon freshly squeezed lemon juice

1 teaspoon snipped fresh chives

2 teaspoons raw pumpkin seeds

Salt and freshly ground black pepper

1. Halve avocado lengthwise, and remove the pit. Top each half with tomato and feta. Drizzle with lemon juice, and garnish with chives and pumpkin seeds. Season with salt and pepper, and serve. I drizzled with a little EVOO on top. If your avacado is less than perfect you can cut out the good stuff and mix it with the rest of the ingredients.

Peanut Butter Fudge (Healthy Version!!!)

I got this recipe many years ago from a good friend Jenni.  It is taken from Simple foods for the pack by Vikki Kinmont and Claudia Axcell


1 cup crunchy peanut butter (Natural is better) I personally use creamy
1/2 cup soy milk powder or regular milk powder
1/2 cup raisins
1/4 cup sesame seeds
1/8 cup wheat germ
1/8 to 1/4 cup honey

Mix all ingredients together until thoroughly blended.  Carry in lidded plastic container and break off pieced as you wish.

March is Nutrition Month

Tip for the Week
This month is nutrition Month. So for 1 month why don't we bump it up a notch. Eat more fresh veggies and fruits, more whole grains, etc... But eat less refined sugars and grains and such. Drink more waters, teas and juices. And less pop and other such man made drinks.  It's just one month and I bet we will ALL feel better if we do it.  Plus we can add in some fitness when we can.  Who want's to take the challenge with me???