Well, I finally finished writing up the pattern for my niece Paige’s Christmas Stocking. I gave up on the whole “making notes” thing by the time I hit the heel, so be forewarned.
The stocking is knit with bulky yarn (Knit Picks Wool of the Andes) at 4sts and 4 rows to the inch on US10s. Gauge is not critical for this project, but at 4sts to the inch the stocking is about 20 inches from heel to cuff. In other words, HUGE.
This would be a great way to ease into knitting socks, as it eliminates SSS (second sock syndrome) altogether. Also, the chart could easily be modified for different color patterns.
Good luck, and please let me know if there are any errors.
Here’s the falling snow stocking pdf.
Here is is on ravelry and here’s the flickr group. Please share images of your finished stocking!
It’s cold and wet and dreary. Perfect weather for comfort food. Best served straight out of the oven and eaten right from the aluminum foil. Pair with cheap canned beer.
1 lb ground meat (93% lean, if you want to pretend this is healthy)
1/3 cup catsup (ketchup, whatever)
2 TBSP yellow mustard
1 can condensed chicken gumbo soup
1 tsp garlic powder
1 tsp onion powder
black pepper to taste.
8 dinner rolls (we used Chicago style)
8 slices American cheese
Preheat your oven to 350 F.
Brown the ground meat in a large skillet until fully cooked (5-10 minutes), then drain off any residual grease, which will be negligible if you’ve used the 93% lean meat. Turn off the heat and add the soup, mustard, ketchup, garlic powder, onion powder, and black pepper, and stir until well combined.
Hollow out the rolls, and lay 1/2 slice of cheese on the bottom. Spoon in 1/8 of the meat, and lay the other 1/2 of cheese on top. Close the roll, and wrap tightly in aluminum foil. Repeat with remaining rolls*. Toss them in the oven and bake for 20 minutes.
*If you don’t need all 8 sandwiches, refrigerate the extra meat. When you’re ready to make the remaining sandwiches, return the meat to room temperature before filling and baking.
When we were kids we’d each make our own sandwich, layering as much cheese as (in some cases, more than) the bun could accomodate, and guard the oven to ensure that no one absconded with our gooey treasure. Sharing may not have been a strong suit in our family…
Ah, the genuis of casseroles. We mixed up our version of the Cooks Illustrated Cover and Bake 24-Hour “Omelet” yesterday afternoon and popped her in the oven this morning for a yummy brunch.
Like eating at a restaurant in your jammies…
24-Hour Swiss “Omelet”
serves 8-10 well
3ish TBSP unsalted butter
10 slices white sandwich bread – lightly toasted and cut into 1-inch pieces
12 oz swiss cheese, shredded
8 large eggs
3 cups milk
1 small onion – chopped and sauteed in butter
8 oz sliced mushrooms – chopped and sauteed in butter until their liquid has released
1 tsp salt
1 tsp ground nutmeg
1 tsp ground black pepper
8-24 hours before you plan to serve this delight, generously grease the bottom and sides of a 9 x 13 baking dish. Toss the bread pieces with the swiss cheese and dump them in.
Next, whisk the eggs, milk, onion, mushrooms, salt, pepper, and nutmeg together in a medium bowl and pour it over the bread and cheese. Make sure all of the bread is submerged. Cover tightly with plastic wrap and refrigerate until brunch – up to 24 hours.
When your ready to eat, preheat your oven to 350 degrees then bake the “omelet” on the middle rack for about 1 hour. It will be puffed and golden brown and ever so yummy. Serve it up right out of the oven!