Friday Finds - Tickled Pink Knits

I hate to say it, but the past few days here in Toronto, I have sniffed a bit fall in the air, just a tad, but enough to inspire fall shopping. That is how I came across a great little shop named Tickled Pink Knits.

Check out these fabulous creations, all hand knit by Elena in her New York, NY based studio:

Luxurious - no?

Merino Wool Knit Cowl - wow!

I am lusting for one...

I have only shown a sampling of what you can find at Tickled Pink Knits, there is much more in store (also gloves, hats, etc.) so please check it out. Elena truly adores knitting and it shows.

Fresh Pack Dill Pickles - Step #3 Preserving Day!

Ok – today is the BIG day – Preserving Day! Here we go:

a) Place clean mason jars on a rack (I did not have a rack so I used an aluminum pie plate on the bottom of my pot to let heat circulate) in a pot large enough to hold jars or a boiling water caner. Cover jars with water and heat to a simmer (180 F).

b) Set screw bands aside. Heat snap lids to 180F (do not boil them). Keep jars & snap lids hot until ready to use

c) Prepare pickling liquid – In large saucepan, combine water, vinegar, sugar & pickling salt (for amounts see Step #1 – Stuff you will need). Wrap pickling spice in piece of cheesecloth making a spice bag, add it to the pot (I didn’t have cheesecloth on hand so I just put the spice directly in the water, then I strained the water after boiling). Bring to boil and boil gently for 15 minutes.



d) Remove your cucs from the fridge, drain & discard soaking solution

e) Remove hot jars from pot & fill one at a time. Place the quantity of dill; mustard seed and garlic in each jar (see Step #1 – Stuff you will need for amounts). I laid out my spices and peeled my garlic ahead of time - preparation is the key). Now pack cucs into jar leaving ¾” space to top of jar rim.



f) Add hot pickling liquid leaving ½” to top of rim. Using a non-metallic utensil remove air bubbles. Wipe jar rim. Centre snap lid on jar & apply screw band securely until resistance is met – fingertip tight. DO NOT OVER TIGHTEN. Place jar back in the pot you boiled you jars in. Repeat for all jars.

g) When all jars are complete and back in the pot, bring water to a boil – make sure that the water covers the lids of your jars a minimum of 1”. Boil for 10 minutes for 500ml jars (***NOTE boiling times vary depending on what altitude you live in. You will need to increase processing time if your altitude exceeds 1000 ft. The Bernardin book I have has a chart for determining this).



h) When 10 minutes is up turn off heat & let boil die down (5 minutes). Remove jars without tilting (caution jars will be very hot – I used prongs to remove). Cool upright undisturbed for 24 hrs. DO NOT RE TIGHTEN SCREW BANDS.


After your 24 hours check seals. Properly sealed lids curve downwards, which mine seem to be doing – hooray! Remove screw bands & wipe dry bands and jars. Replace the screw bands loosely or store separately. Label & date your jars. Store in cool dark place. Now wait 6 loooong weeks to taste your hard work...I know, you want to try them now don’t you? So do I, but preserves need this time to absorb spices. I will be sure to post when I taste my scrumptious (hopefully) pickles.

Isn’t preserving exciting? I think I will try jam next. If anyone has any favourite recipes, feel free to share...

Fresh Pack Dill Pickles - Step #2 Overnight Icing

Apparently the trick to crispy dill pickles is icing the cucumbers in a cold saltwater solution prior to pickling. Here is how to do it:


a) Select uniformly shaped firm cucumbers (cucs) approx 4-6" long
b) Wash cucs scrubbing lightly with soft veggie brush. Rinse well in cold water.
c) Cut 1/8" off of blossom end of cucs - if you don't know which end is which do this on both ends
d) Depending on the size of cucs you have, you may need to slice them, do this now.
e) Layer cucs and ice in a large deep glass or stainless steel container


***This is where I ran into problem #1. I didn't have a container big enough to fit all of my cucs, so I had to use 3 separate containers.***

f) Now dissolve the pickling salt into the amount of water listed in yesterday's post for overnight icing. Pour cold water into containers just enough to cover cucs.


***Problem #2. I followed the directions for the salt and water, but due to the fact I had 3 containers, there was not enough solution to cover cucs in all 3. This is where I improvised and added more water and more salt than the recipe instructed. Now I'm worried the pickles will be too salty! Arghh! I'm already feeling like a pickling failure...positive thoughts. Time will tell. Perhaps I used too much ice?***

e) Now use a plate or a zip lock bag filled with water to weigh the cucs down under the salt & water solution. Refrigerate overnight (minimum 12 hours).


Stay tuned for Step #3 - Preserving Day, tomorrow...

Theft and Pickling

My neighbour's cucumbers are growing in abundance and I (the little thief that I am) am reaping the benefits. I had a total of 7 cucumbers ripe for picking on my side of the fence this morning. So i picked them (does that make me a thief???). Guilt aside - i am very excited. I am planning on pickling these little guys (in addition to 3 store bought cucumbers as i didn't have enough stolen ones to make all the preserves I want.)

I have never pickled before so this will be an experience and I plan to share it with all of you. I recommend that you don't pickle along with me, but perhaps pickle after I go through the process and make all of my mistakes. You can then learn from those and avoid them. Then again, if you like to "fly by the seat of your pants" feel free, but don't get mad at me when I do make a mistake.

With all of that said:

Pickling Process Step #1 - Stuff You Will Need

I bought myself the BERNARDIN Home Guide to Preserving on the weekend and I am following the Fresh Pack Dill Pickles instructions on page72.

I am using the ingredient quantities for 7 - 500 ml jars as a guideline however, I am cutting ingredients in half for approximately 4 jars. I figured I should do only a few the first time in case they don't turn out.

BERNARDIN says ingredients are as follows for 7-500 ml Jars:

Overnight Icing
Pickling Cucumbers - 8 lb/3.6kg
Ice - 16 cups/4 L
Water - 4 cups/1 L
Pickling Salt - 1/2 cup/125ml

Pickling Liquid
Water - 8 cups/2 L
White Vinegar (5%) - 6 cups/1.5L
Pickling Salt - 3/4 cup/175ml
Granulated Sugar - 1/4 cup/50ml
Whole Mixed Pickling Spice - 2 tbsp/30ml

Quantity to pack per Jar
Whole Mustard Seed - 1 tsp/5ml
Dill Seed - 1 tbsp/15ml (of course you may use fresh dill heads 1 1/2 heads)
Peeled Garlic Cloves - 1 (optional, but what are dill pickles without garlic?!?!?)

Stay tuned for Step #2 Over Night Icing tomorrow...

Friday Finds - I Love My Brother Birthday Card

This is the best birthday card ever for your brother's next big day:

The Frantic Meerkat - the artist and creator of this card - says it best: "Don't you just love your brother to death? Send him this card on his birthday to remind him of all the wonderful things you two did together growing up."

Another bonus - this card is made with 100% recycled and 30% post-consumer waste paper.

You can find out more about this card and other great cards and prints at The Frantic Meerkat's Etsy shop.

Vintage Fashion Art

I recently ordered these amazing pamphlets from a store called RomasMasion on Etsy.

The first is a Fashion News booklet from Butterick patterns is dated March 1936 and was distributed by the department store C. E.Chappell & Son in Syracuse, New York. Some quotes from the text inside:

"Development of the Smart Suit Theme. Skirt interest runs high...A suit is the smartest, most practical uniform for this season of the year...bodice interest in the evening....Lines that give a slim Illusion" .

The other is a Style News booklet from McCalls patterns is dated May 1935 and was distributed by the department store Dey Bros & Co. in Syracuse, New York.

I absolutely adore them. I thought they would be the perfect art for my sewing/guest room. I bought some frames from Ikea complete with matting and just popped in the pamphlets. A very easy project, that personalizes my space!

Fall Colour

I know it's still summer and will be for another month or so (at least is the case here in "The Great White North"), but I'm thinking about fall these days when it comes to my bags. Time to transition the store with fall colour. I do promise though, to withhold any Christmas/Holiday Season talk until November.



Bonnie is now available in Olive Green. For more click here.

Stay tuned - more fall colour ('color' for my American friends) to come.

A New Friend

Remember my post a few weeks ago about the strange invader I had trespass through my neighbour's fence? Well, I've got another one, but I'm pretty sure I know which clan this one belongs to.

It was the bright yellow flowers peeking through the fence that caught my attention. Upon closer inspection I saw that the leaves looked kind of like my zucchini plants leaves, only smaller. I resisted the urge to 'weed' and let the vine live for a few days - just to see what would happen.

Glad I did. Look what i found this morning peeking through the fence boards!

A perfect little cucumber! Cool huh? I don't know why I bothered to plant a garden - I could have just adopted my neighbour's.

The best part is, I counted 5 more little cucumber babies on my side of the property line. Muhahahaha! (<------ that's supposed to be an evil laugh of glee.)

Friday Finds - Necktie Baby Bodysuits

OK, I don't think that this post needs too many words...

I want a baby just so I can put this on it...well kinda...

...perhaps a friend could volunteer to have a baby so I could put this on it instead? Yes, that's a better idea.

Do you love them too? You can find them at veryKIKI. Kristen makes these among many other "cool things for kids".

New for Fall - The Bonnie Bag

I'd like to introduce you to Bonnie. She is the newest addition to the shop! She is somewhat similar to the Aurelia bag, but is smaller in size and has a slightly different aesthetic. I guess we could call her Aurelia's younger sister.

This pretty bag is made with luxurious wool flannelet in a steel grey colour. Interior of bag is lined with durable heavy weight cotton canvas in a cheery red. Pleats on the front and back of bag add interesting detail in addition to the square metal hoops and leather strapping on the front of the bag. For more on the Bonnie Bag click here.And yes Aunt Bonnie, I have named this bag after you! xoxo

More colours coming soon...

Cheer Up!

When life throws you lemons,

make...

banana muffins.

My favourite banana nut muffin recipe:

2 cups mashed bananas (approx 4 bananas)
¾ cup white sugar
1 egg
1/3 cup melted butter/margarine
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ cup all purpose flour
½ cup chopped walnuts

In a large bowl mash bananas. Add sugar and beaten egg. Add melted butter. Add all dry ingredients. Mix. Pour mix into greased muffin tin. Bake at 375 F for 20 minutes.

Makes 12 muffins

P.S - for full effect, serve warm with a fresh, cold, tall glass of milk.