Crocheting with Dollar Store Yarn Part 2

 

A while back I posted about crocheting a cowl with dollar store yarn. If you remember, that whole project came about because I'd found a single skein of unlabelled yarn in a colour I loved (also at the dollar store). Before I did anything with the mystery yarn, I decided to experiment with some other yarn first. The experiment went pretty well, so I decided to go ahead and replicate it with the mystery yarn (which turned out to be "Knit It!" Cable Knitting Yarn in 100% polyester).

Well, I finally completed a second cowl in the dreamy colour that happens to match a hat and mitts I already had. Yay! Not in time for winter, but hey, it'll be winter again soon enough.

By the way, I don't know why these photos are so washed out. The yarn looks vaguely grey, but it's actually a lovely aqua colour. 

I used the same pattern again for this cowl. It's meant to be striped, but I didn't want a second colour this time. I just switched up with stitches as I went to get a striped texture instead.

 I also used the right size hook this time.

 

It ended up narrower at one end again. I have no idea what I'm doing wrong (probably multiple things, and that's what I get for being self taught). If anyone has any tips or suggestions, please leave them in the comments...

 

It's a cowl! (And this photo shows the colour a little better.)

In the end, this cowl fits a little better and is less stiff than the last one. I think that's probably because I used the correct hook (and maybe because I didn't cut or alternate yarns? I just crocheted along, switching stitches when the pattern said to, without starting a new row.) I'm really happy with it and look forward to wearing it when the weather is right.

I still think dollar store yarn is a good choice for newbies or those of us with more amateur skills (and/or budgets). I've noticed the selection doesn't tend to be great, though. If there's ever a really nice colour, it's guaranteed they'll have only one skein of it. At most they seem to carry only three or four skeins of basic (browns, greys) colours. And they never re-stock. So if you want to use dollar store yarn, stick with smaller projects and get all the yarn you need right away. That, or be prepared to drive around to all the stores in your area to get the amount you need.

Don't forget to get my books! I promise I write better than I crochet (links below)...

Where do you go for decent quality, affordable yarn? Share in the comments...

Cheers,

Aspasia

My Books 

Love Lies Bleeding

Bleeding Heart

*Blood Magic

*Tooth & Claw

(Links take you to all available stores. Books marked * are free everywhere other than Amazon. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas

 

Cherry Blossoms

Cherry blossom season is over, but we can still enjoy their beauty 🌸 Why can't spring flowers last longer?

Do you seek out cherry blossoms when they're in bloom? What are your favourite spring flowers? Share in the comments...

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas. 

My Books 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Happy 159th Birthday, Canada!

 

Wishing a very happy Canada Day to everyone!

Here's to the true North, strong and free, for another 159 years, and many more 🇨🇦

Cheers,

Aspasia

PS: Holidays are perfect for reading...

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Don't forget to follow me on my official site: AspasiaSBissas.com 

 

Spring Moods

Summer has officially begun, but I'm still stuck back in spring, not just mentally, but photographically, as well. I've taken a lot of pictures since I started going on long walks, and I like to share. Hopefully no one  minds out-of-season photos. 

Canada geese have a bad reputation, but they leave you alone if you leave them-- and especially their nests-- alone. Actually, that goes for most animals. Treat them with respect and they'll mind their own business. Also, if you're lucky enough to see a Canada goose up close, they're really lovely-- and they have cool feet.
 

It took some research to figure out these guys were cormorants, which was exciting-- until I found out they're invasive here. I think they were just passing through, though-- I haven't seen any since. I just hope that if they do stick around, they can integrate into the local area without causing too much harm. It's rarely a species' fault that they've ended up somewhere they don't belong.

Cherry blossoms are one of the nicest parts of spring

 

What are your favourite spring flowers? Have you ever had a run in with a Canada goose? Share in the comments... 

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas. 

 

My Books 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

How to Fix Bad Takeout Pad Thai (Recipe)

Photo by Hidden on Unsplash

There is one rule with Pad Thai: don't order it from anywhere but a Thai restaurant. And yet I keep doing it anyway,

Okay, maybe some non-Thai places do make good Pad Thai-- just none that I've found. I'm currently stuck in a Thai-restaurant desert. I should really find a recipe and try making it myself. But we have a Chinese place nearby that my SO likes. Unfortunately, aside from the excellent spring rolls, it has a severely limited selection of vegetarian options, which is a problem because spring rolls aren't exactly a meal. So the vegetarian Pad Thai called to me like a Siren.

And turned on me like a Siren too. 

There was no tofu. No peanuts. No fresh bean sprouts. No cilantro. Instead I got standard Chinese stir-fried vegetables and really off-putting noodles that smelled strange. Yeah, I don't know what that restaurant is thinking-- their other food is great (from what little I've tried and what I've been told). 

There was too much to waste (and it wasn't exactly cheap), so I decided to do what I could.

 

Improved Takeout Pad Thai 

fresh or leftover takeout Pad Thai

extra firm tofu

oil for cooking 

dry roasted peanuts, whole or chopped

peanut butter

hot pepper flakes/crushed red pepper 

fresh bean sprouts 

fresh cilantro 

(The add-ins are all optional. The key is to figure out what your bad takeout is missing and replace it without going to too much effort. Amounts are all adjustable, based on how much Pad Thai you have.)

Pat tofu dry and cut it into cubes. Heat a small amount of oil in a pan and fry tofu cubes over med-low heat, turning occasionally, until golden brown. If you want crispier tofu, coat in cornstarch before frying and use more oil.

If noodles are cold/leftover, put them in the pan with the tofu to reheat them (drain oil first). If the Pad Thai is still hot, place it in a large bowl so that ingredients can be mixed in. 

Add 1 to 2 tablespoons of peanut butter to the pan with the tofu and Pad Thai and stir until it softens and coats the noodles. As it's heating, stir in whole peanuts (if using) and hot pepper flakes to taste. Stir well to combine everything. Remove from heat and portion into serving dishes. If Pad Thai was set aside, add the mixture from the pan to it and stir well before dividing into serving dishes.

Top with fresh bean sprouts, chopped peanuts (if using), and fresh cilantro. Serve.

 

I got two more meals by doing this with my leftovers. The add-ins hit the spot, and though it wasn't exactly authentic, it was still really good. So good, I might even get the bad takeout again the next time I'm craving Pad Thai. 

Do you have your own techniques for improving bad takeout? Share in the comments...

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

My Books 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

 

 

Misty Mornings

The first rainbow I've seen in ages 🌈

A few weeks back we had some great foggy mornings. I love fog, although it also freaks me out, thanks to a certain Stephen King story. My SO and I have also been spotting all kinds of wildlife, and we even managed to get a few pictures! Hope you enjoy...

 

The next couple of shots were taken by my SO. We've seen lots of evidence of beavers around (so many tree stumps!) but catching a glimpse of one of the artists is rare.

Blue Heron:

 

 Frog friend that got turned around and ended up hitching a ride to the creek:

 

Red-winged blackbirds are my favourite birds. I was so excited to get these photos:

 

 

Have you seen any interesting sights lately? Share in the comments...

 

When I'm not trying to spot the local wildlife, you can find me writing. Check out my books!

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas, unless otherwise mentioned.

Dandelion Flower Syrup (Recipe)

No matter how you feel about dandelions (I'm a fan myself), there's no denying they're delicious. Most of you probably know about the leaves, which are excellent both raw and cooked. But you might not realize that the flowers are also edible (and delightful). I wrote about making dandelion flower syrup years ago, but looking over that post again, I realized it needs work. Hopefully this time I'll explain things better, because this is a recipe everyone should try (unless you're allergic to dandelions or plants in the aster family).

 

Dandelion Flower Syrup 

fresh-picked dandelion flowers 

water 

granulated or superfine sugar 

(Approximate amounts are given below. You can adjust recipe, as long as you keep a 1:1 ratio of sugar to water.)

Pick dandelion flowers, making sure not to get them from roadsides or areas that have been sprayed with pesticides. A medium bowl of flowers will yield about 2 cups (473 mL) syrup. If you want to pick more flowers, have some help for the next part-- it's labour intensive! Once picked, you might want to spread the flowers on paper or a towel (in the shade) for about 15 minutes to give any insects a chance to leave (although I've never encountered many on the flowers I've picked).

Next, you'll need to separate the petals from any leafy bits. Twisting the bulbous part of the stem at the base of the flowers helps detach the petals; after that, pick out any leaves. Leaves will make your syrup bitter, so make sure to remove all of them. Warning: your fingers and nails will get stained, but it should wash off (the nail staining might last a day or two).

A medium bowl of flowers yields a small bowl of petals, somewhat densely packed (about 1 to 1 1/4 cups or 250 to 300 mL). At this point, if you want, you can put the petals in the fridge for 1 to 3 days before proceeding with the syrup.

When you're ready to make the syrup, rinse the petals, then place half in a med-small pot (you don't want a pot that's too large, but you do want to leave room for the syrup to boil and expand). Cover the flowers in about 2 cups (473 mL) of water, and bring to a simmer, covered. Simmer for 7 to 10 minutes. Use a sieve to strain petals from the liquid, and return liquid to the pot. Press drained petals with the back of a spoon to squeeze out any remaining liquid, then discard them. Repeat process with the other half of the petals, putting them back in the reserved liquid. 

Once the petals have all been removed from the liquid, add sugar. Boil uncovered on low heat until you get a syrupy consistency, 15 to 20 minutes after the sugar has dissolved. Watch carefully to prevent burning.

After the syrup has been removed from heat, allow to cool. If the syrup is too thin after it cools, you can boil it again (uncovered) for another 10 minutes, or until it thickens (you may also need to add a bit more sugar). Once you have the desired consistency, pour into sterilized jars or bottles. Keep refrigerated or in the freezer (freezing helps prevent crystallization).

Syrup tastes like honey. Use over fruit, pancakes, waffles, cereal, oatmeal, ice cream, desserts, in tea, and anywhere else you'd like.

Makes about 2 cups (473 mL)

Petals, leaves removed

Petals, covered in water in a pot

The liquid after boiling the petals. The cloudiness disappears once it's boiled with sugar.

 

The syrup beginning to boil. The foam around the edges was gone by the time my syrup was done, but if any remains, you can skim it off and discard it.

 

 

As syrup boils, it expands. Watch carefully so it doesn't boil over!

 

Finished syrup is a deep, clear colour. Tip: spraying nonstick cooking spray, or coating the inside of your measuring cup with oil helps sticky liquids like honey and syrup pour out easily.

When syrup is ready, the top will look "thick" like honey, instead of watery. It will thicken more as it cools.

  

Have you ever cooked with dandelions? Do you have any questions about making this syrup? Share in the comments...

If you want to read about a vampire that gets creative with herbs, check out my books!

 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas