My eldest headed out to the woods to check the trail cam, which I really appreciated since I can’t safely walk the uneven ground in my boot. We had some interesting pictures this time; what appears to be a very pregnant, or very fat opossum, deer legs, and possibly the tail end of a bobcat.
Thick opossumThat certainly looks like a bobcat tail.Definitely deer legs.
I finished my wrist warmers! I spun the yarn from prepared buffalo down from The Buffalo Wool Company using a tahkli spindle. I spun one cake sZ and the other zS to see if there was a difference when I nålbound them. As expected, there is. The fabric wants to roll in opposite directions, which is not a big deal on snug fitting items. I used the Dalarna stitch as described on this site. I like this stitch because the texture on one side looks almost woven, and doesn’t have the bold stripes of some other stitches (the inside is very ridged, though, which is interesting). I did some shaping under the thumb slit. The first warmer was a little loose, the second a little snug. They will still work well in the Texas cold (for northern climates I would use a thicker yarn and a thicker stitch!)
Buffalo down wrist warmers worked in Dalarna stitch
I needed two batches of corn muffins, so decided to do a taste test. I made one batch with measure for measure gluten free flour, and the other batch with heritage wheat all-purpose flour.
Gluten-free muffins on left heritage wheat on right
The heritage wheat corn muffins took 5 minutes less to brown, rose higher, and had a smoother dome. The texture of the heritage wheat was lighter and had a better taste than the gluten-free.
Corn muffins broken open, gluten-free on left, heritage wheat on the right
This is in interesting result, because we actually prefer making our baking powder biscuits with the gluten-free flour rather than the heritage wheat (or really tasted no significant difference.) Hm. Below is the recipe I used.
1 cup corn meal
1 cup flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
15g powdered egg plus 2 Tbsp water
1 cup whole milk
3 Tbsp olive oil
Mix dry ingredients. Mix wet ingredients in a separate bowl, then combine with dry ingredients. Spoon into 12 parchment cups placed in a muffin tin. Bake at 425 degrees F until golden brown at edges (15-20 minutes).
I hope you all have a lovely day with family and friends and enjoy some wonderful food. There are plenty of photos of holiday crafts and recipes out there, so instead, today I present to you a new bud on my Thansgiving cactus. I have done none of the things I’m supposed to do to get blooms. I’m am thankful that it is happy where it is and is thriving on my watering schedule.
I was looking through my yarn stash for a bit of something and came across a UFO (or UnFinished Project as crafters like to call them). I was truly shocked, as I don’t have many UFOs (although I have many that I call done that never get used, so there you go). Turns out I blogged about them. Two years ago. Hm. I left them with only the ends to be woven in, a process that took about a half-hour to complete. I think I know why I abandoned the project, the heels are very strange and twisted. Laying there, the socks look uncomfortable.
Unfinished socks, just needing the ends woven in
I wove in the ends anyway and tried them on. The wonky heels didn’t make any difference in the fit. Huh. Well cool, now I have a pair of wool socks.
Missy helping me photo my newly finished socks
Hm. These socks are really comfy. I may have to attempt another pair. In a different pattern.