Finished a scarf!!

It only took me a few days once I got into the groove. It's thinner than I wanted it to be. My first chain was pretty long, but I guess my next row wasn't as long and I kept it skinny. It's more of a fashion scarf, but it really does keep me warm.


Here's a close up. The yarn was pre-dyed so the blue just pops up whenever it feels like it. It had a mind of its own. I'm pretty proud that I generally stayed consistent.


Since it was so skinny, I decided to make it really long. This is Bear thinking I'm going to let him into the bathroom (he drinks water out of the sink) but we'll pretend he's modeling with the scarf.

I really want to try something else other than a scarf, but I'm nervous to try anything that's not a straight line... I still need to learn to read patterns. As far as completing one of my 25, this is a check! I'm really glad I braved the world of yarn craft, and I may continue further if I have the patience.

Hey, I Tried!?

So this was my first attempt at making a scarf...


Not too bad... somehow it started getting curly, and I made my knots too tight which made adding to them really difficult and tiring (and painful because I would miss and hit my fingers with the hook). So I'm going to get a slightly bigger hook and try again.

Also, I tried to make Panera's broccoli cheddar soup because I love it so much.

Here's my Choose Two dinner last night:

Soup, PB&J and a baguette of sorts!

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.


Somehow mine turned out a little thick, but Matt loves it and it does taste alot like it.