I’ve been working on a detailed counted cross stitch for several months, but lately I’ve had to take a break for a couple weeks due to wrist pain from sewing too much. It’s a shame that they can’t make wrist braces that are flesh colored and less obtrusive – the couple of days I had to wear a brace at work, everybody kept asking how I’d injured my wrist, and it got irritating… also embarrassing to say “sewing too much!”
Since my wrist has been a good deal better, and crocheting is a different movement than stitching, I’ve been looking into Amigurumi patterns – little crocheted, stuffed animals. I’ve got one in the works, but I’m waiting on eyes to arrive. The pattern calls for 9mm safety doll/bear eyes, and I wanted the ones that actually had irises rather than the boring, solid black ones they had at the craft stores. I’ve got amber, green, and yellow eyes coming in the mail through eBay here soon, so I’ll get to see which look best with the current critter. Some of the patterns are pretty complex, but the crocheting goes quickly so this could be a fun new hobby 🙂 I’ll post some pictures once I get something started that isn’t going to be a Christmas gift for somebody who might see this!
I also recently purchased some pretty blue speckled paracord and a curved 5/8″ buckle to see about making a paracord bracelet. I’ve found a website with a tutorial for a quick-release bracelet so you don’t have to untie dozens of knots to use the paracord out of the bracelet – you undo the first part, and then just pull the rest undone! I’ll try to post pics when I’ve worked on mine for how it turns out.
A couple weeks ago I made some pie crusts, and a Quiche Lorraine using chopped, sauteed walla-walla sweet onion in place of the green onion (the second pie crust went in the freezer until tonight). I’d gotten a slice of ham from the deli counter at the grocery store about 1/4″ thick and cubed it up, and put it in with the onions as I sauteed them. That one turned out well, but it took twice as long to cook as it should have. Tonight I made a spinach quiche, and tried upping the cook temperature from 325 to 350 degrees. Instead of taking an hour and a half, it took just under an hour to cook, which was an improvement, but the recipe seems to think that it will take 30-40 minutes to cook at 325 degrees. After 40 minutes at 325 degrees, you have warm egg/milk/cheese soup. I had stumbled across a recipe before that calls for a cooking temp of 375 degrees, so I may try that next time to see how it goes. Other than the cooking time and temperature being totally incompatible, the quiches turned out fantastic, though I may try some alterations on the spinach quiche next time – adding black pepper in addition to the white pepper, and using cubed ham instead of bacon, since the cubed ham from the quiche Lorraine I made seemed to add more flavor to the quiche than the bacon did. Both recipes came from the Better Homes and Gardens plaid cookbook that I have, and I used an old recipe for pie crust back before Crisco when “Fluffo” still existed – before my time! – but my grandma and my dad have been using that recipe for years. Send me a comment if anybody wants it – the recipe can be finnicky when it comes to temperature outside/humidity, but it’s about the best pie crust I’ve tasted!