Crocodile Stitch Purse

Oh my gosh! I love, love, love how this purse turned out! I used this pattern for the Crocodile Stitch Purse. I used an H hook with a soft acrylic worsted weight. I used the explanation for the crocodile stitch from this site because it didn't require me to watch a 30 minute video.

I lined it with some plum-colored satin that I had in my stash, and finished it off with a snap using my new KAM pliers!

 Crochet Instructions (from pattern):


Rnd 1: ch 38, sc in 2nd ch from hook and in each of next 35 chs, 5 sc in last ch, working on opposite side of ch, sc in each of next 35 chs, 4 sc in last ch, join (see Pattern Note) in beg sc. (80 sc)

Rnd 2: Ch 1, sc in each of first 37 sts, 3 sc in next st, sc in next st, 3 sc in next st, sc in each of next 37 sts, 3 sc in next st, sc in next st, 3 sc in last st, join in beg sc. (88 sc)

Rnd 3: Ch 1, sc in each of first 38 sts, 3 sc in next st, sc in each of next 3 sts, 3 sc in next st, sc in each of next 39 sts, 3 sc in next st, sc in each of next 3 sts, 3 sc in next st, sc in last st, join in beg sc. (96 sc)

Rnd 4 start crocodile stitch ch 1, dc in same st, ch 1, sk 2 sts, *2 dc in next st, ch 1, skip 2 sc, dc in next st, ch 1*, repeat to end, ch 1

Rnd 5: Without turning work over turn your work 90 degrees *5 dc around post in second dc, Flip work around and put 5 dc around post of other dc, Sl st around single dc*; repeat * to end

Next round: ch 1, put 2 dc in each single dc and 1 dc in space between 2 dc

Make 9 rows of crocodile st (and 9 rows of dc)

Sc in each crocodile st (6 sc) - you will have 96 sc in this row
Do 2 more rows of sc
Fasten off

Straps (make 2)
Chain 101 sts, sc in 2nd ch from hook and in each chain to end (100 sc), ch 1, turn
Row 2: SC in each st, ch 1, turn (100 sc)
Row 3 and 4: Repeat Row 2
Sl stitch down both sides and sew strap to purse
Cut lining to fit inside and sew lining in to the purse.

Recipe: Honey-Peanut Butter Cookies

So I signed up to bring a treat to a church activity tonight. But then I realized that I didn't have any white sugar. Or butter. And Jeffrey took the car to school today. So I was looking through my cupboards and scouring the internet for something I could make with what I had on hand and I found this recipe for Honey-Peanut Butter Cookies. I replaced the white sugar with brown sugar (one of the comments said someone had tried it and it worked great) and added a splash of vanilla. Other than that, I just followed this recipe. These cookies are so good!

Ingredients

• 1/2 cup shortening
• 1 cup creamy peanut butter
• 1 cup honey
• 2 eggs, lightly beaten
• 3 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

1. In a mixing bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well.
2. Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake at 350 degrees F for 8-10 minutes.

Rippled Baby Afghan

I made this baby afghan for my best friend's son. The pattern is from Leisure Arts' Our Best Baby Afghans. I think I used Loops & Threads Snuggly Wuggly Yarn in Baby Denim Marl. But in any event, it was 100% acrylic, baby sport weight, blue and white variegated yarn. The pattern has you work up the spiraling hexagons, which are then stitched together to form the afghan.

Recipe: Angel Hair with Cauliflower and Parmesan

So I started watching The Chew, and it is definitely my new favorite show. So one day they made Angel Hair with Cauliflower and Parmesan, and I decided it looked so amazing, I wanted to try it out myself. I made a few changes, based on what I had and what sounded good to me. It turned out so good, I think it is one of my new favorite dishes. You can follow the link to the original recipe, but this is what I did. (My recipe is for a single, but quite large, serving.) Also, when I made this for my husband, I added some grilled chicken to the mix. He really liked having the meat in it, but I think it's great without it.

Ingredients:
2 oz. whole wheat spaghetti noodles (1 serving)
salt (optional)
1 T olive oil
1 C chopped cauliflower
1/2 C sliced mushrooms
4 green olives, sliced
3 cloves garlic, sliced
1 pinch red pepper flakes
1 C spinach
1 T Parmesan

Directions:
1)Cook pasta according to package (I add salt to my water).
2)Meanwhile, saute cauliflower and mushrooms in oil. Add olives, garlic, and red pepper flakes.
3)One minute before pasta is done cooking, add about 1/4 C water from pasta pot to the saute pan. Drain the rest of the water and add the noodles to the pan. Add spinach and cook until water boils out.
4)Sprinkle with Parmesan and enjoy!

Recipe: Chicken in Creamy "White Wine" Sauce

So one time Jeffrey and I went to Olive Garden and he got a chicken in white wine sauce. We decided to try to recreate it (sans wine, because neither of us wanted to buy any, even though we know it cooks out). So I found this recipe for Chicken in Garlic White Wine Cream Sauce. We made it pretty much the same way as the recipe, except we cut up the chicken, omitted the mushrooms (because Jeffrey doesn't like them), substituted gingerale for the wine, and didn't use Worcestershire sauce, because we never remember to buy it. I served it over whole wheat noodles, with lemon pepper-roasted asparagus. Anyway, the recipe is for 4 servings.


Ingredients:
4 boneless, skinless chicken breasts
2 T olive oil
1/2 C onion, chopped
3 cloves garlic, minced
5-6 fresh mushrooms, sliced
1/4 C butter
1/4 C white wine (or gingerale!)
1 dash Worcestershire sauce
1 pint cream (heavy or light)
salt and pepper
1 t basil
1 t parsley

Directions:

1. Lightly brown both sides of chicken in olive oil.
2. Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
3. Add wine and Worcestershire sauce and cook an additional 2 minutes.
4. Lower heat and add cream, salt, pepper, basil, and parsley.
5. Too high of heat will cause the cream to curdle.
6. Simmer on low 20-25 minutes until done.

Recipe: Feijoada

Feijoada is a staple in our home because it was the first thing Jeffrey and I ever cooked together (on our very first date). It's super easy, and delicious! Everyone makes theirs a little differently, just depending on their preferences and what they have on hand, but this is my go-to recipe. The measurements don't really matter, but I put them in there to give you an idea. I always serve this with rice and farofa (which I find at specialty international stores), but I added some green bell pepper this time to add some color and healthiness.

Ingredients:
2 cans black beans
1/4 package polska kielbasa (or some other tube sausage that comes bent in an oval-like shape)
slice salt pork, or thick bacon
garlic salt

Directions:
1)Cook salt pork (or bacon) in a pan, drain fat (unless you are my husband and want to keep the fat in...)
2)Rinse and drain beans. Pour beans in pot and add about 1/2 can water.
3)Cut up sausage (it should come pre-cooked) and add sausage and salt pork to pot. Season with garlic salt (our you could add garlic and salt separately to get the proportion you like).
4)Cook until water boils out and serve. (See, I told you it was super easy!)

Recipe: Cheez-It Chicken

This is one of my husband's favorite dishes, and I have to admit, it is pretty tasty. So I heard the idea of this somewhere, but I came up with the recipe that I use (which is why there aren't really any measurements...) I served this with some brown rice and roasted asparagus.

Ingredients:
boneless, skinless chicken breast (1 per person)
flour (I used wheat, but I don't think it makes a huge difference)
sour cream
Cheez-Its, or any other cheese cracker

Directions: 
1)Preheat oven to 350 (F). Spray a baking dish or cooking sheet with cooking spray.
2)Put some flour in a shallow dish; put some sour cream in another shallow dish, and stir so that it is smooth and "liquid" (where it spreads out instead of sitting in a clump).
3)Crush crackers. You don't need super fine crumbs, but the smaller the are, the easier they stick to the chicken. Place in a separate shallow dish.
3)Dredge chicken in flour, making sure to get all sides; put in sour cream and cover all sides; roll in cracker crumbs until covered. Place on baking dish. Repeat for all chicken pieces.
4)Bake about 30 minutes, or until center of chicken is no longer pink.