Tag: irish

Spool-Knit Headband Tutorial

I loved to spool knit (also known as corking) as a kid. I would make yards and yards of multicolored I-cord, but I never quite knew what to do with it after that. So I thought I’d figure out a way to use some spool knitting in a useful way — and only a short length of it, too, so that little ones with not much patience could still make something fun.

For this craft you will need a spool knitter or knitting spool, which is also known as a french knitter, a knitting dolly, a knitting mushroom, or a small knitting loom. There are probably terms I’ve never heard of as well, but they’re all the same tool! You can buy one commercially; they’re often found at thrift stores as kids tire of them, and sometimes at dollar stores in the craft section. Walmart even carries a few kinds if you don’t have a craft store in your area. But you can always make your own as I did with the one in the front, which is just four nails in an old wooden spool. The one that I’ve chosen to use for this craft is the pink one on the far right, which has six points instead of the more common four, just because I’ll be using a thin sock yarn. But you can use whatever kind you have handy!

Spool-Knit Headband

Materials:

– yarn
– narrow flat elastic
– two shades of green felt
– green thread to match felt

Supplies Needed:

– knitting spool
– crochet hook or spool knitting hook
– scissors
– small needle for sewing
– darning needle
– pencil or marker

1. Thread your yarn through the knitting spool, leaving a tail of approximately 6″ dangling. The ball of yarn should end up at the end of the tool with the pegs.

2. Keeping the yarn taut, wrap the yarn counter-clockwise once around your starting peg (all of the pegs are identical, just choose one to start from). Spin the knitting spool counter-clockwise in your hand until the next empty peg is directly in front of you, then wrap the yarn counter-clockwise once around that peg. Continue in this manner until all of the pegs are wrapped.

3. Wrap the starting peg a second time.

4. Using your hook, flip the first wrap over the second. Give the tail a gentle tug to set the loop.

5. Continuing to move counter-clockwise, wrap each peg, flip the oldest wrap over the newest, and then give the tail a gentle tug. This will create a long spiral of spool knitting.

6. Continue in this method until the I-cord you have created is as long as the circumference of the head of the person who will be wearing the headband. Make sure that the measurement is taken without stretching the knitting.

7. Cut the yarn about 6″ away from the peg end of the spool knitting. Thread the end of the yarn through the darning needle. Moving counter-clockwise from the last stitch, use the darning needle to thread the yarn through each loop.

8. Pull the loops off of the pegs, then pull the yarn taut. Tie the yarn securely so that the knitting will not unravel.

9. Remove the I-cord from the knitting spool. Thread the elastic through the darning needle. Use the darning needle to pull the elastic through the center of the “tube” of the I-cord.

10. Push the I-cord back on the elastic to create a clear working area. Cut the elastic to the circumference of the intended head. Overlap the elastic about 1cm and, keeping it flat, stitch the ends together.

11. Pull the I-cord back so that it covers all of the elastic. Tie the two tails of yarn together tightly, then pass them both through the darning needle and use them to roughly stitch the two ends of the I-cord together.

12. Use a pencil or marker to sketch a shamrock and a small heart out of two different shades of felt. Cut the designs out with scissors.

<img src="https://farm8.staticflickr.com/7856/46685216214_0aff433758_z.jpg" width="640" height="544"

13. Making sure that the non-marked side remains up, stitch the heart to the top of the shamrock.

14. Stitch the shamrock over the area on the headband where the two ends of I-cord were joined.

That’s all there is to it! Of course, any colour of yarn and any felt design can be used. I just thought that it would be nice to have something in the theme of Saint Patrick’s Day given that it was coming up on the weekend. But red, white, and pink with a heart design would be lovely for Valentine’s Day; red, white, and green for Christmas; you could make it in the colours of your favorite sports team or even Hogwarts House. Be creative!

Instant Pot Beef and Guinness® Stew Recipe

After my success with the Instant Pot Beef Bourguignon, I really wanted to use my new toy to make some Guinness® beef stew for my husband, since it’s one of his favourites. Unfortunately none of the Instant Pot cookbooks that I bought after Christmas (because of course that was one of the first things I bought) contained this recipe. I’ve had fantastic luck with the Chef John’s Beef and Guinness® Stew, which creates a delicious stove-top version of this dish. To try and keep the flavour the same as the version we love, I adapted the preparation method for the Instant Pot. Here’s what I did:

Instant Pot Beef and Guinness® Stew
Serves 6

Cut* into small pieces:
– 4 slices low-sodium bacon
Peel and dice:
– 2 medium-sized yellow onions
Turn on the Instant Pot and select the Sauté program. If necessary, press the Sauté key repeatedly to toggle to the Normal setting. Wait until the LED displays “Hot”.
To the inner pot, add:
– 1 Tbsp olive oil
Stir the bacon and onions into the oil and cook for about 5 minutes, stirring often, until the bacon is cooked and the onions have begun to turn clear.
Add to the pot:
– 2 1/2 lbs (1.1Kg) boneless beef chuck**, cut into bite-sized pieces
Sprinkle the mixture with:
– 1 tsp salt
– 1/4 tsp black pepper
Press the Sauté key repeatedly to toggle to the More setting. Being careful not to burn the onions, cook until meat has browned, about 5 minutes. Stir often.
Press the Sauté key repeatedly to toggle to the Less setting.
To the pot, add:
– 1 can (440mL) Guinness® or other dark beer
– 1 cup low-sodium beef stock
– 5 cloves garlic, minced
– 1/4 cup tomato paste
– 4 sprigs fresh thyme OR 1/2 tsp dried thyme
– 3 carrots, cut into bite-sized pieces
– 3 stalks celery, cut into bite-sized pieces
– 1 tsp white sugar
Stir all ingredients together until evenly mixed.
Press Cancel on the cooker.
Place the lid and turn to lock. Turn the steam release handle to the Sealing position.
Select Pressure Cook, High Pressure, and set for 30 minutes. 10 seconds after settings are set, the cooker will beep three times and display “On” to indicate that it has started the preheat cycle.

While the Instant Pot program is running, you may wish to make:
– 4 cups mashed potatoes (OPTIONAL***)

When the cooking cycle has finished, the cooker will beep and enter the Auto Keep Warm mode. (If the Auto Keep Warm function has been turned off, it can be turned back on at any time.) Once the cooking is complete, allow the pressure to release naturally for 10 minutes, and then turn the steam release handle to the Venting position to let the steam out for a Quick Release. Once the steam is safely released, remove the lid.
Turn the cooker back on to Sauté > Normal and simmer stew until it has thickened somewhat, about 15 minutes. While thickening, stir regularly, and remove the sprigs of thyme, if using fresh.

Serve stew in soup bowls, either as-is or atop a mound of mashed potatoes with a divot in the middle to hold the toppings.

*I find that bacon is easiest to cut up using kitchen shears.
**Most kinds of beef are good in stew, so use whatever is in your budget. The pressure cooking (or slow cooking, in traditional stews) will transform even the toughest cuts into something you can cut with a fork. Whatever the cut, make sure to cut off the worst of the fat, since the texture can become off-putting.
***I prefer this stew served over mashed potatoes to soak up all of the lovely broth, but many people like it plain.

Boxty

I was browsing through articles recently about interesting things to do with Thanksgiving leftovers — Canadian Thanksgiving was over a month ago, but the American one was just last week, and it seemed like every cooking blog on the Internet was talking about it. One of the websites (and I’m sorry that I can’t remember exactly which one, but there were so many) suggested using leftover mashed potatoes to make boxty, or traditional Irish potato cakes. The IrishCentral recipe looked pretty straightforward, so I had to give it a try.

Although it’s not something we ever ate at home, my mother has been raving about boxty for years because there’s a local restaurant that serves it. Apparently the version she had is served with roast beef that is marinaded for twenty-four hours in some kind of whiskey sauce — which honestly sounds delicious, but I didn’t have the ingredients at home. Other topping suggestions I found online were butter and sugar, jam, fresh berries, sour cream and chives, butter chicken, creme fraiche and caviar, smoked salmon and whipped cream cheese, whiskey and mushroom gravy… The list goes on. Basically, boxty can be eaten plain or can be used as a base for sweet or savoury toppings, much like rice or potatoes or bread can be. Personally, I think I’d like to try it as the base for an open-faced hot roast meat sandwich with gravy made with leftovers after a traditional Sunday dinner.

Sadly, we didn’t have any roast in the fridge today, so I had to make do with ingredients that wouldn’t take me another day’s worth of cooking to prepare. I served the boxty with eggs sunny-side-up and Andouille sausages. When I tried the boxty dipped in the egg, I discovered that I’d definitely tried this flavour combination before; my husband’s family likes to throw leftover roast potatoes (chopped) into an omelette, and of course that tastes like potatoes and egg, much like the boxty dipped in egg. It seems really obvious when I write it out like this, but it took me a moment to realize why the flavour was so darned familiar!

Everyone in the family really liked the boxty and requested that I make it again. I honestly wish I’d tried it before! The kids especially liked theirs dipped in maple syrup much like a regular pancake, which is a very Canadian way to do it. In the future I think I’ll try making some of the other topping variations. There are so many delicious-looking ones, though, that it’ll be hard to decide which one to try first!