Thursday, July 28, 2016

Hello, my name is Beverly and I'm a worrier. Worry obsessively about my knitting, that is. Or, at least, some people think I do.

My latest worry is over Aidez.  I have this gorgeous Quince & Co Osprey yarn in River colorway. And lots of people on Ravelry have made Aidez with Osprey.

My worries:

1-My gauge swatch after washing & drying is 13 sts/4" instead of 15st/4" per pattern. So, in theory, my sweater will be larger.

2-Many comments about the sweater being small by those using the Osprey yarn.

3-Should I go up to a size 40" which would give me 4" positive ease if I get gauge. Or, with my gauge, will that be too large?

4-I am tempted to try knitting it in the round which adds another level of scary.

5-If I knit the 40" size I might run out of yarn.

See?? I have a LOT to worry about!

This one is so gorgeous!! © jordynelizabeth

Saturday, June 18, 2016


I have been thinking about this & decided to post a few of my recipes here. Not exactly sure how to lay it out but this is a stab at it.

This recipe was given to me by a great friend & chef-Rick M. It is absolutely awesome!! 

·                            Cooking Time: 100 mins
·                            Servings: 12
·                            Preparation Time: 30 mins
·                            Crust:
·                            7 oz graham crackers (about 1 1/2 sleeves in the box)
·                            1/2 stick butter
·                            1/4 cup sugar
·                            Filling:
·                            4- 8 oz pkgs cream cheese (at room temp)
·                            2 cups sugar
·                            1 tbl flour
·                            1/2 tsp lemon peel
·                            1 tbl lemon juice (about 1/2 lemon)
·                            1 tsp vanilla
·                            4 whole eggs
·                            2 egg yolks
·                            1/2 cup whipping cream
·                            Topping:
·                            16 ounces sour cream
·                            1/4 cup powdered sugar (more if you like it sweeter)
                        This will make one 10" cheesecake or 2 8" cakes.

                            Melt butter.
                            Crush cookies in a food processor to fine crumbs.
                            Add sugar.
                           Add butter and press into bottom of a spring form pan.
                            Set Aside.
                       Mix the cream cheese until thoroughly blended and creamy.
                       Then add sugar, flour, lemon peel, lemon juice and vanilla.
                       Mix this all thoroughly until it is fluffy and completely mixed.
                       Then add the eggs and yolks one at a time, mixing well after each addition.
                       Add the whipping cream last and again mix very well until it is fluffy and             completely blended.
                      Bake 5 minutes at 400 degrees F, then at 250 degrees F for 1 hour (approx).       It usually takes mine an hour and 40 minutes in a 10" pan.
                       After the cake has completely cooled mix the sour cream and powdered             sugar.
.                       Spread over cake.
                       This works best if you make the cake the day before you want to serve it.
                       This allows the topping to set well. You have to let it set up in the frig for at       least several hours before serving or the topping will be runny.  Cake freezes       well but do not top it if you are going to freeze it.