Wednesday, January 27, 2016

Pat's Sweater and Matching Cowl

The perfect combination for cool nights at Aggie basketball games

Saturday, January 23, 2016

Cathy's Vest

Cathy wasn't happy with the first version of this vest, so she added a garter stitch border.

Wednesday, January 20, 2016

The Art of Detangling Yarn

Remember this photo from last December's post, Curse of the Spider Woman?

Well, it turns out that the urge to untangle knotted yarn is an actual thing; there have been articles written on the phenomenon and there are groups devoted to it. 

Here are a few things that I discovered when searching the term "yarn detanglers:"

Daphne Basnet of Melbourne, Australia, once paid about $50 on eBay for a 25-pound box of snarled yarn, simply for the pleasure of untangling it. “I was so happy, I can’t tell you,” recalls the 58-year-old of her purchase, a mess of about 120 knotted balls. (Wall Street Journal).

The Wall Street Journal and others have taken note of the phenomenon. Here is an article from called Tied Up in Knots? Call a Yarn Detangler.

There is a group on Ravelry devoted to people "who love to untangle or detangle skeins of yarn that are in a big, giant, tangled mess!" The group is called Knot a Problem.

I probably should never have taken the yarn off the swift. Friday night, in my haste to start on a gift with a tight deadline, I rushed through the winding process and after hitting a tangle, decided to loop the hank over my husband’s arms. Then one tangle turned into more, and before I knew it... (My Afternoon With a Yarn Detangler)

Read about what happens when knitter with a mess of yarn gets together with someone who loves a problem just like this, in My Afternoon With a Yarn Detangler.

Last but not least, you can find "stash detanglers" in this international listing by location, found at

Wednesday, January 13, 2016

Barbara's Quiche

Note: For other recipes, click on the Recipes tab near the top of the page.

1 can Pillsbury Crescent rolls
1 egg, beaten
1 cup evaporated milk
½ t. salt
1/2 t. Worcestershire sauce
1 cup shredded Swiss cheese
3-1/2 oz. can French fried onions
9 slices crisp bacon, crumbled

Unroll and separate dough into 8 triangles. Place in 9-in. pie plate, pressing together to form crust.
Combine egg, milk, salt, WS sauce. Stir in cheese. Sprinkle half of onions over unbaked crust. Pour egg mixture onto crust. Sprinkle with bacon and remaining onions. Bake at 375 for 25 – 30 minutes.
Depending on taste, you might add more cheese and/or bacon.

Tuesday, January 5, 2016

Pat's Wrap

I wish I had taken more photos showing how the garment was constructed