“We will never be here again.”

Emery | 21 | Sideblog | Fiber Artist Crafting, cooking, pretty pictures, and occasional studyblr. Psychology undergrad.

[emerys-corner]

Hey knitblr, I need y’alls help.

An acquaintance of mine wants to learn how to knit, but has no clue where to start at. I’ve been knitting for close to a decade now, and I taught myself in a pretty unconventional way, so I’m struggling to come up with a good first few projects to really help develop the foundational skills (knit, purl, increasing stitches, and decreasing stitches). I think a garter-stitch scarf in a bulky or super bulky weight would be great for getting comfortable with the knit stitch, while also being quicker to work up than a worsted weight, but I am out of ideas for after that.

If you can share your experience when you were learning how to knit, as well as some project recommendations, I’d greatly appreciate it. Video tutorials and other for key techniques are also appreciated!

[emerys-corner]

Reblogging and pinning! For anyone interested in learning how to start knitting, the notes have some great suggestions and resources.

[foodshowxyz]

Caramelized Onion and Goat Cheese Tartlets

[card-of-the-day]

Today’s card is: A 3x5 index card

[horreurscopes]

[saja-star]

I've had a hard time articulating to people just how fundamental spinning used to be in people's lives, and how eerie it is that it's vanished so entirely. It occurred to me today that it's a bit like if in the future all food was made by machine, and people forgot what farming and cooking were. Not just that they forgot how to do it; they had never heard of it.

When they use phrases like "spinning yarns" for telling stories or "heckling a performer" without understanding where they come from, I imagine a scene in the future where someone uses the phrase "stir the pot" to mean "cause a disagreement" and I say, did you know a pot used to be a container for heating food, and stirring was a way of combining different components of food together? "Wow, you're full of weird facts! How do you even know that?"

When I say I spin and people say "What, like you do exercise bikes? Is that a kind of dancing? What's drafting? What's a hackle?" it's like if I started talking about my cooking hobby and my friend asked "What's salt? Also, what's cooking?" Well, you see, there are a lot of stages to food preparation, starting with planting crops, and cooking is one of the later stages. Salt is a chemical used in cooking which mostly alters the flavor of the food but can also be used for other things, like drawing out moisture...

"Wow, that sounds so complicated. You must have done a lot of research. You're so good at cooking!" I'm really not. In the past, children started learning about cooking as early as age five ("Isn't that child labor?"), and many people cooked every day their whole lives ("Man, people worked so hard back then."). And that's just an average person, not to mention people called "chefs" who did it professionally. I go to the historic preservation center to use their stove once or twice a week, and I started learning a couple years ago. So what I know is less sophisticated than what some children could do back in the day.

"Can you make me a snickers bar?" No, that would be pretty hard. I just make sandwiches mostly. Sometimes I do scrambled eggs. "Oh, I would've thought a snickers bar would be way more basic than eggs. They seem so simple!"

Haven't you ever wondered where food comes from? I ask them. When you were a kid, did you ever pick apart the different colored bits in your food and wonder what it was made of? "No, I never really thought about it." Did you know rice balls are called that because they're made from part of a plant called rice? "Oh haha, that's so weird. I thought 'rice' was just an adjective for anything that was soft and white."

People always ask me why I took up spinning. Isn't it weird that there are things we take so much for granted that we don't even notice when they're gone? Isn't it strange that something which has been part of humanity all across the planet since the Neanderthals is being forgotten in our generation? Isn't it funny that when knowledge dies, it leaves behind a ghost, just like a person? Don't you want to commune with it?

[caats]

Cottagecore cats♡

[surelyspacejunk]

handmade shawl using tunisian crochet! The yarn I used was hobbii's happy place. No pattern since I mostly winged it but I learned how to do the increases from tlyarncraft's sylvie shawl.

[spinabifidaoccultist-deactivate]

Free Elf Coat Pattern

It is made with Tunisian crochet

Small Link

Medium Link

Large Link

Other Free Patterns from MoraleFiber

[marnz]

Sweater progress update. Just need to do the bottom ribbing and then it’s onto sleeves!

[callmekohaii]

An ongoing masterlist of all the Critical Role inspired crochet and knitting patterns I have collected

**Disclaimer at bottom of the post**

Critical Role Campaign 1: Vox Machina inspired:

Crochet Patterns

Knitting Patterns

Critical Role Campaign 2: Mighty Nein inspired:

Crochet Patterns

Knitting Patterns

Critical Role Campaign 3: Bells Hells inspired :

Crochet Patterns

Knitting Patterns

Critical Role inspired “misc” patterns (basically, if it fit in all the campaigns, or it wasn’t campaign specific, it goes here.)

Crochet Patterns (currently this page does not exist)

Knitting Patterns

**Disclaimer 1: All of these links redirect you to ravelry. Because of the nature of the site, some of the patterns will not be available to view unless you have a ravelry account. Likewise, you will not be able to use the advanced search/filtering function (which allows you to filter via project difficulty/free vs paid patterns ect) without an account. You should be able to still see most of the patterns if you choose not to make an account. Making an account is free, if you choose to do so.

Disclaimer 2: I’m just a crocheter/knitter that loves Critical Role! I do not own any of these patterns, nor am I associated with their creators or ravelry. This is not an ad, and I get nothing if you click these links or buy these patterns. As such, the joy from you guys reblogging this and leaving comments is all I get for putting this together, so please do so! And send me a pic if you end up making any of these!**

[returnofthemousearmy-deactivate]

[caats]

Cozy cats appreciation post ♡

[startenthousand]

Yarn soup~

[comfortabletextiles]

I made a thing!

Got myself a heddle loom 50 cm weaving width

[sweetoothgirl]

The Best Chocolate Mousse Recipe

[ironhoshi]

It came out amazing. I swapped the worcestershire sauce with soy sauce since riduur is allergic to seafood. 10/10 will make again. It is comforting. Great fall dish!

Transcript below cut!

CANADIAN CHEDDAR CHEESE SOUP

The rich combo of bacon, cheese, and beer keeps this favorite on the menu at LE CELLIER STEAKHOUSE. which opened October 1, 1982 (as a buffeteria before transitioning to the fine dining restaurant we know today). This soup debuted at the annual EPCOT International Food & Wine Festival, making it a part of EPCOT food history since its beginning

Ingredients:

1/2 pound of bacon, cut into 1/2-inch pieces

1 medium red onion, cut into 1/4-inch pieces

3 celery ribs, cut into 1/4-inch pieces

4 tablespoons butter

1 cup all-purpose flour

3 cups chicken stock

4 cups milk

1 pound white cheddar cheese, grated

1 tablespoon hot pepper sauce

1 tablespoon Worcestershire sauce

Coarse salt and freshly ground black pepper, to taste

1/2 cup warm Canadian golden lager or any pale lager

Chopped scallions or chives for garnish

SERVES 10

Instructions:

In a 4-or 5-quart Dutch oven, cook bacon over medium heat, stiring occasionally, for about 5 minutes or until lightly browned

Add onion, celery, and butter and sauté until onion softens, about 5 minutes.

Add flour and cook, stirring constantly, over medium heat for about 4 minutes. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for about 15 minutes, stirring occasionally.

Add milk and continue to simmer for 1 5 minutes. Do not boil after milk is added.

Remove from heat and add cheese, hot pepper sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with warm milk.

Serve hot, garnished with chopped scallions or chives

LE CELLIER STEAKHOUSE -CANADA

[aturinfortheworse]

I read a fair number of recipes on the ten thousand interchangeable recipe blogs that exist, and often they say something like "This recipe is a family favourite!" or "This a crowd-pleaser" etc. and I roll my eyes a little bit every time because of course they are, it goes without saying! People like food! Nearly any special-occasion home-cooked meal is going to be popular.

But there is one recipe, one cake, that has recontextualised all those comments for me and now actually I think those bloggers might be wrong about what a family favourite is. It sure as hell isn't Interchangeable Chocolate Cake No. 7.

I'm telling you this because I need you to know the seriousness of the power I am going to bestow on you. And hey, maybe your friends and family have different preferences than mine do. Maybe you need to find another recipe to fill this role. But you must know that there's a recipe out there, and not even a particularly alluring one or a particularly difficult one, which people will bring up in unrelated conversations to you four years later.

If I so much as say the word cake, my family all turn to face me like a pack of hungry wolves. Even the ones that don't like food!! Health nuts and people who simply don't enjoy eating and people with no appetite and people I have no goddamn memory of ever having cooked for, all of them come up and say to me "Hey remember that cake-" I asked my brother and his girlfriend what foods they're looking forward to, when they return home after three years in Japan, and they say "You know that cake?"

It doesn't sound particularly appetizing. I only made it the first time because it was gluten free and I had a bunch of lemons. Please don't let the name inform your opinion here. This is a fairly fast and simple cake that requires no special equipment and people will literally never stop asking you for it.

Lemon Polenta Cake

This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in pati

It's not even my favourite cake! I'd rather have basque burnt cheesecake, which is harder and more expensive to make and consists almost entirely of fat and sugar but still manages to be a little savoury... But people want the weird corn one.

To be fair, this is the only cake that'll make me dip my fingers into boiling sugar without regret.

[fullcravings]

Bread Pudding with Vanilla Sauce Recipe