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March Newsletter 2010

 

March's pattern is the Woolly Eggs pattern. This is a quick and easy pattern. Knit a egg or two in less than an hour. Felt and let the embellishing fun begin! The pattern gives directions for several embellishing ideas, such as beading, embroidery, needle felting, buttons, stripes, using ribbons, and more! The felted egg is really a tiny canvas for your little masterpiece.

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Two Sizes. One Pattern.
The eggs come in 2 sizes: Grade A medium and Grade A large. The sizes vary from the yarn weights and needle sizes used. After felting, the sport weight eggs measure about 3-inches, and the large, about 4-inches tall.

 

 

 

 


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Easter Eggs.
These eggs are bright and whimsical. I used Heilo DK weight yarn on these eggs. I like to pick out 3-4 skeins of fun colors and mix and match the eggs. If you have difficulty picking colors, bring along a child to help you. They pick what they love, and you will eventually too.

 
 
 
 
 
 
 

 

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Springtime Pastels.
These eggs were made with two strands of Frog Tree Alpaca sport weight yarn and size 10-1/2 dps. I like the way Frog Tree felts, all nubby-like. This adds character to the egg even before you embellish.
 
 
 
 
 
 
 
 
 
 

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Embroidery Floss.
I used linen embroidery floss on several of these eggs. The linen floss has less sheen, so it appears more natural and rich. The color choices of linen floss are limited, but they work well with the springtime, pastel theme. I also used wool 2-ply yarns, pink and green, and DMC cotton floss. I like the different textures of the various embroidery threads. Finally, the tiny seed beads add sparkle and texture.

 

 

 

 
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Halloween Eggs.
These eggs are embellished with beads, embroidery and needle felted polka dots. I use either DMC embroidery floss or wool embroidery thread on these eggs. The DMC floss adds sheen, the wool thread adds a natural, organic-feel.
 
 
 
 
 
 
 
 
 
 
 

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Recipe Corner

I like to include a recipe at the back of most of my patterns. I've found over the years that knitters, like myself, cook and bake, and are quick to share their recipes.

However, while writing the Woolly Eggs pattern I ran out of room. So, here is the recipe I would of published if there had been the extra space available. This is a great addition to your brunch menu. Add a few spring greens, a tall fluted glass of champagne-spiked orange juice, and your meal is complete. Enjoy!

 

bread pudding with ham, leeks and cheese

 

2 tablespoons unsalted butter

1 bunch leeks (4-6), white and pale green parts only, halved lengthwise, cut into 1/4-inch half moons, and rinsed well (about 3 heaping cups)

1 teaspoon coarse salt, plus more for seasoning

1/4 teaspoon ground pepper, plus more for seasoning

8 large eggs

1 quart milk

8 slices of challah or brioche bread (1/2-inch thick slices)

6 ounces thinly slice ham

2 tablespoons thyme leaves

1 cup grated Gruyere cheese (4 ounces)

1 cup grated fontina cheese (4 ounces)

 

1) Preheat oven to 325 degrees. Butter a 9-by-13 inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.

2) Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.

3) Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.

4) Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about one hour.

 

This can easily be made the night before, so it is ready to bake in the morning or later on in the day.

 
Marie Mayhew Designs  ©   2010 All rights reserved.