I forgot to share this!
Well, I remembered to throw a quick and fuzzy phone photo up on fb, but never remembered to take a better shot and give ya the details here.
Of course I made a couple of changes. Really? You didn’t remember that I rarely follow a pattern exactly? Right. So, I made mine a little wider (larger base circle), a little shorter, and I added evenly spaced holes for the drawstring. Then I added the vintage pin.
It made me think that I need to come up with a cute crochet daisy to make a similar pin. What do you think?
With some leftover Hometown, I threw together this scarf for a Viking fan for next football season.
Made from LionBrand Hometown USA super bulky in dc, ch 1 mesh; with quickie pom poms so that I used every last bit of the yarn. Nobody wants 6 feet of yarn left to put back in their stash, right? Because if I had 6 feet left, I would have to buy more of that yarn and add more to my TO DO LIST. And we all know also that a crochet maven’s TO DO LIST is large enough to begin with…
And speaking of the word maven, I decided to look up the exact meaning before I hit the publish button to make sure I was correct in my usage of the term, and was very pleased to find this definition first::
Have you ever had zucchini bread that made you do this face?
Yeah, at 45 years old, I still make that face with ikky zucchini bread.
But not anymore.
This summer I was given a new recipe and I love it enough to share it.
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 cup canola oil
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. lemon juice
2 cups shredded zucchini
Preheat oven to 350* ~ Grease 2 loaf pans
In a large bowl, combine dry ingredients. In a separate smaller bowl, whisk all of the wet ingredients together before adding to the dry mixture. Stir in zucchini last. Pour half into each of the loaf pans, bake for approx 65 minutes. (Do a toothpick test.)
I let it cool, slice it, and wrap it in plastic wrap.