Show off some retro flair with a chic headband that is both stylish and functional. Keep your ears warm and bust your stash at the same time! You only need a skein (less than 132 yards) to make this headwrap.
Note:
I highly recommend you take the time to watch the videos and use the chainless foundation dc st to start this off. It’s super easy, and will ensure a nice, stretchy headwrap. You can start with making a foundation ch of 83+3 sts, but I find foundation chains to be rather taut. Stretchy is good for this project!
Pattern:
Wrap:
Using foundation dc method, make 78(84) dc sts (where the beginning ch3 counts as the first dc st).
Then join in the round.
Now you have a complete round of (78)84 dc sts (counting ch3 as first dc).
Rounds 2-7: Ch 3, dc in each dc to end. Join with top ch of ch3 at the beginning of the round with a sl st. (78)84 sts.
After 7th round, cut yarn, pull through, and fasten.
Band:
Using foundation dc method, make 5 dc sts (counting ch3 as first dc st).
Row 2-5: Dc in each dc. Ch 3, turn.
Finishing:
Weave in ends on wrap.
Put band around wrap, and seam ends of band together to make a loop. Center it around the joins of the round to conveniently hide them! Weave in ends on band.
Put on, feel très chic, and enjoy your cappuccino.
West Lynn Headwrap
Disclaimer: please make as many as you like, but don’t sell this pattern or the finished product! Thanks!
You can’t beat having a basic, perfect marinara recipe that you can easily add to for quick and delicious homemade meal. This is my go-to marinara, courtesy of Appetite for Reduction.
Directions:
Sautée the garlic in olive oil in a medium sized pot. Add crushed tomatoes, seasonings, and mushrooms. Cook on low for about 20 minutes. Serve over penne or whatever (shaped noodles carry the most sauce, so try penne, farfalle, or rotini) and eat it all up! Makes 4 cups or so. Great for dinner for 2 or to save for a few dinners for you cooking-for-one types.
Pro move: sprinkle some nutritional yeast on top before eating. Perfect de facto parmesan cheese replacement.
Here comes a cabinet recipe. These are my favorite kind, because you have to be creative and rethink your expectations of food combinations. I found myself with puréed tomato, a can of Ro-Tel tomato and green chili, and some garlic. So the first thing I thought was pasta sauce!
1 tsp olive oil
2-3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
Freshly ground black pepper
24 oz puréed tomato
1 can Ro-Tel diced tomatoes and green chilies
1/2 tsp salt
2 cups fresh broccoli, chopped or small florets
Sautée the minced garlic in the olive oil. Then add tomato, seasonings Ro-Tel, salt, and broccoli. Cook on low for 20 minutes or until you think the broccoli is cooked all the way through. Voilá! So easy, so delicious.
Talk about instant, delicious gratification in banana bread form. It’s hard to mess up banana bread, but it’s even harder to find a satisfying vegan banana bread recipe. Nothing out there comes even close to the Low-Fat Vegan Banana Bread recipe in Veganomicon. I love a hearty quick bread! Slice it up while it’s warm and serve it with a sprinkle of powdered sugar if you want to yin this healthy bread’s yang.
Ingredients:
2 large or 3 small very ripe organic bananas
1/4 cup organic cinnamon applesauce
1/4 cup canola oil
1/2 cup organic pure cane granulated sugar
2 tablespoons molasses
1 cup unbleached all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Directions:
Preheat your oven to 350º and grease a 9″x5″ bread loaf pan.
In a large bowl, mash up bananas.
Then add sugar, applesauce, oil, and molasses, and whisk to incorporate.
Sift in flour, baking soda, spices, and salt.
Using a wooden spoon, mix everything up until the wet and dry ingredients combine. Be careful not to overmix!
Transfer batter into the greased loaf pan and bake 45-50 minutes.
Use a toothpick test to make sure it has baked all the way through. If not, put it back in and check every few minutes. The top should be lightly browned and a toothpick inserted through the center should come out clean.
Remove from the oven and cool on a cooling rack while you enjoy the heavenly aroma the bread will send throughout your home. Have a slice while you can, because it’ll get eaten quickly…
Nothing gets me in the holiday spirit like baking lots of cookies. And I had the perfect excuse, too; the Hill Country Weavers crew had a Sugar Share last weekend with everyone contributing their favorite recipes. And here I was with a newly purchased Kindle edition of Vegan Cookies Invade Your Cookie Jar and time to kill because the semester was over…
Chocolate Chip
I started with a classic: chocolate chip. I tend to underbake cookies because I like them mooshy, but I think the sugar didn’t quite carmelize enough. They were quick to be eaten, though.
Peanut Butter Chocolate Pillows
These really were the pièce de résistance. Like biting into Reece’s Pieces in cookie form. I have no idea how to get them to look like the picture in the book, but I don’t really care to be honest. They were ridiculously delicious. Yes, were. Couldn’t keep them around for long…
Chocolate Fudge Oatmeal Cookies
These were a big hit, even though I didn’t make them all look cookie-shape because I couldn’t be bothered. I got 3.5 dozen out of the recipe somehow. And they are so good. Perfect breakfast cookie, if you’re like Kyle and eat cookies for breakfast. Well, he used to at least. I bet he’d approve of these hearty cookies as a breakfast option.
Recipes will be shared on the KnitBuzz blog eventually. But I highly, highly recommend getting Isa Morowitz’s cookie book. 100 cookie recipes. I’ll be working my way through them all, just like I am with Vegan Cupcakes Take Over the World.
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. I love a hearty quick bread! Slice it up while it’s warm and serve it with a sprinkle of powdered sugar if you want to yin this healthy bread’s yang.
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