podcasts

Episode 344

I’m proud to be a participant in Knit-for-Food this year. I’ll be knitting up a storm on Saturday, April 5th. Feel free to join me from noon-3pm at Orange: coffee.art.music in Delaware Water Gap, PA. Help me reach my fundraising goal of $1000 by making a contribution via my pledge page.

Making progress on the Pressed Flowers shawl designed by Amy Christoffers. I’m using Bare Naked Wool Stone Soup Worsted (marble) as the main color and Making Tracks LITE (Aurora Borealis) as the contrasting color. In the meantime, I’ve been considering

Last Word and Grapefruit Pink Lady designed by Thea Colman

Lyra (forthcoming) designed by Aegyoknit

I’m so pleased to be enrolled in Cal Patch’s hand sewn shirt class and looking forward to stitching something similar to what I’ve sketched here. I recommend Episode 176 of the Check Your Thread podcast, in which Cal discusses some tips for hand-stitched embellishment on garments.

Oh, my goodness. This cornbread is just the thing with a cup of coffee. Here is my recipe, which has been adapted from the Moosewood Cookbook recipe for Delicious Corn Bread. I sourced my toasted black sesame seeds from a local Asian grocer.

Preheat oven 400F.

Prepare an 8×8 pan with a parchment sling.

Melt 3 tbsp butter.

Beat together 1 egg, 1 c buttermilk, and 3 tbsp sugar.

Stir in 1 c (120g) yellow corn meal, 1 c (120g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt.

Add dry ingredients to wet. When mostly incorporated, stir in melted butter.

Pour all batter (RESERVING 1/2 c) into prepared pan.

To the reserved batter, stir in 3 tbsp ground toasted black sesame seeds, and 1 tbsp honey.

Place dollops of the sesame mixture on top of the corn batter, then use a thin knife blade or skewer to create a marbled design.

Bake for about 20 minutes, being careful not to overbake. Allow cornbread to cool in pan for five minutes, then remove it to a cooling rack.

Two poems from our current Poet Laureate Ada Limón.

Calling Things What They Are

The Raincoat