I finally got around to trying out the Bamboo stitch featured in this Laughing Willow post here, and I just wanted to show you what the stitch looks like so far.
It wasn't exactly what I was expecting, mostly just because I didn't take time to actually process the fact that this stitch does look like bamboo stalks.
Crochet is generally that straightforward, so I'm not sure why I thought.
Overall I do like the stitch. It works up a little stiff in my default Simply Soft yarn, but the fabric still feels nice.
I'm also extremely fond of the thick stripes on front.
I have been on a stripey kick lately.
I recommend trying it, if you are so inclined.
For those new to the double ended hook like me, these are the two video resources that I used to figure out how this stitch works in the round.
I promised quite a while ago that I would do a tutorial the next time I made myself some of my favorite syrup.
Not that it took this long for the last batch to run out, just that this is is the approximate amount of time it takes for me to get off of my butt.
Here is what you will need for the recipe
4 cups of sugar (divided)
2 cups of water
3/4 cups of corn syrup
1 tsp vanilla
1 pinch of salt
This recipe is actually really easy once you know what you're doing. The only real commitment here is time, and the worst thing that could happen is a slightly blackened pan. So after you read this I highly suggest you try it.
Start off by putting two of the four cups of sugar into a heavy-bottomed pan, mine is aluminum but the recipe itself calls for iron. I don't actually think it matters.
At this point I also suggest setting aside the rest of the ingredients so that you have them ready. If you don't then the rush will kill your syrup near at the end.
Turn the sugar onto a medium high heat, and start stirring with some manner of heatproof spatula.
For a bit you wont see anything happening but then the bottom of the pan will begin to glisten ad your sugar will slowly start to clump up.
This is called caramelization boys and girls and it is a magical, tasty thing.
Keep stirring the sugar until all of the granules are melted. It's important to make sure that you continuously scrap the bottom of the pan so that none of it burns.
Once all of the sugar melts add the water, sugar, and corn syrup.
Here's a video demonstration for the inclined.
The important bit is that you should step back when you pour the water in and to stir it as quickly as possible. This way the solidified clumps don't stick to the bottom of the pan.*
Once upon a time I let the clumps stick to the bottom of my pan, then I thought it would be a good idea to try to pry them off with my spatula, and then slowly a butter knife.
It was a very bad idea.
Turn down the heat to a medium warm and continue to stir until all the sugar dissolves.
Add the vanilla and salt, and this syrup is ready to drizzle over your favorite breakfast good.
It tastes like Ambrosia guys, promise.
I'll have to think of some clever way to decorate the bottle. Any Idea?
*Come to think of it you probably didn't need to see the rest of it, I'm not sure why we left it running for so long. For your entertainment?
In the long and arduous search for a place to live this summer I looked around my current apartment and thought- "meh- this is good enough"
None of that silly packing stuff.
None of that silly unpacking stuff either.
However, I did reorganize my own things into more advantageous positions around the apartment.
My dishes?
Bam! In the cupboard I can actually reach without climbing onto the counter!
My silverware?
You can't tell, but I even reorganized it in a way that makes sense
IN the drawer directly underneath that cupboard
But wait that's not all! I also took advantage of the hall closet I didn't even realize was there the last time I moved in.
The thing I'm most excited about here is the fact that I got to put my art up on the walls. It suits me in a way that the stuff my old roommates had up didn't.
The Foam one is missing because it simply didn't mesh with the others on the wall. But I'll find someplace for it soon enough.
