My video podcast has moved: Good-bye Blip.Tv ... Hello YouTube!
Unfortunately, Blip.Tv booted my show because it did not meet their standards for a "series". #GoFigure
However, YarnGasm has a new home over on YouTube. (My sincere apologies if you subscribe via iTunes, but for now, it's just not an option.) You will always be able to watch via my blog and my new YouTube channel.
|The Friendliest Sheep at Rhinebeck|
If anyone knows/remembers that food vendor that was making Lamb sausage w/ Mac n' Cheese please remind me. It was incredible!
CraftStash video podcast hosted by Kim
Subway Knits podcast hosted by Maria
Roman Hills Yarn
Trindleman on Etsy
- MissBabs DK — "Dream Weaver" (Knitting DROPS "Ringo" hat)
- Loop — Spontaneous Spinning Clouds in "Dream Come True"
- Cephalopod Yarns — Traveller, hand-dyed, DK weight "Holbart, IN"
|My First Acid Dye!|
This past weekend I tried my hand at dyeing with acid dyes!
The Dyer's Notebook (aka Gynx Yarns') video podcast has some amazing tips / advice when it comes to dyeing yarn with acid dyes.
Quinoa Shitake Turkey Loaf
Because I'm a huge carbo-phobe (I know — sad, but it's true) I swapped the breadcrumbs with quinoa ... which I am absolutely OBSESSED with eating. Give me quinoa and I will inhale it. Anyway, this turned out amazing.
- 1 package of ground turkey meat
- 1/4 lb chopped Shitake Mushrooms
- 1/2 cup cooked quinoa
- 1/4 cup, ketchup
- 1/4 cup, Spicy BBQ sauce
- 1 medium onion, chopped (or food processed)
- 1tbsp, garlic powder
- salt and pepper to taste
- 1 tsp hot chili powder (optional)
- chopped cilantro (optional)
- 1 egg
Directions: Preheat Oven to 400º F. Combine dry spices in a bowl. Chop onions finely. I like to place them in the food processor. Place them in the bowl with spices. Add egg, ketchup, BBQ sauce, and cooked quinoa. Combine thoroughly. Add Turkey meat and with your hands, or a spoon, combine all ingredients together.
Place in a pyrex meatloaf trivet. Spread 1 Tbsp of Ketchup and 1 Tbsp of BBQ sauce over meat and bake for 1 hour. Remove from oven and let cool for 10 minutes. Serve and enjoy!