on knitting and healing and other stuff

Archive for January, 2007

Meet the Blog Dogs

Posted by Janis on January 10, 2007

We have three dogs. Three BIG dogs. Meet them now:
Harry and the Socks

Harry Houdini: Great Pyrenees/Husky mix, 11 years old, adopted from the Humane Society.
Socks: Trekking XXL, Addi Turbo #1’s, 2-circ method, K3P2 rib.


Junebug: Mostly Labrador retriever, 6 years old, adopted from Stray Rescue.


Coco: Newfoundland, 5 years old, adopted from Animal Protective Association.


Posted in The Blog Dogs | 1 Comment »

The Best Flan

Posted by Janis on January 8, 2007

Here’s what to do when you get home after a long day and¬†throw the few bags of groceries over the baby (really doggie) gate, forgetting about the carton of eggs. ¬†Take the four cracked ones and save the yolks, because you can make an amazingly easy and delicious flan with them and everyone will love you (even more).


1 cup sugar, for caramelizing, to line the bottom of the baking dish or ramekins

1 can sweetened condensed milk (NOT evaporated milk!)
1 teaspoon vanilla extract
4 egg yolks
1/2 cup water
1/2 cup milk (2% is fine, I don’t think skim will work — or matter — at this point)

One 1-1/2 to 2 quart casserole or 6-8 ramekins, a 9 x 13″ baking pan to set the flan pan in while baking.

1. Preheat oven to 350 degrees.

2. Over very low heat, melt the sugar in a small saucepan, stirring constantly. This takes some time and patience. It’s worth it. When the sugar is melted and is a lovely carmel-y color, take it off the stove and pour it immediately into the baking dish or ramekins. Swirl it around till it covers the bottom of the dish(es) fairly evenly.

3. Combine the remaining 5 ingredients and whisk until thoroughly blended.

4. Pour the flan mixture into the baking vessel(s).

5. Put about an inch of hot water into the 9 x 13 baking pan, then put the flan pan in it. This keeps the flan from scorching and the caramelized sugar from burning.

6. Bake for 50-60 minutes for a large vessel, about 30 minutes for ramekins. The flan is done when the centers appears to be “set” and not jiggly.

7. Cool on a rack, then put it in the fridge until serving time. For serving, dip the bottom of the flan dish in hot water (either in a pan or in the sink) for a few minutes. You’ll see the caramelized sugar begin to soften. Then take a knife around the perimeter of the dish(es) to loosen the
flan, invert on a plate, and voila! You have the best flan.

Posted in Recipes | Leave a Comment »

A Little Night Reading…

Posted by Janis on January 7, 2007

Here’s what’s on my nightstand at the moment:

Victorian Lace Today, Jane Sowerby
Hats On!, Charlene Schurch
One Skein, Leigh Radford
Finishing Techniques for Hand Knitters, Sharon Brant

Knitting, Dec. ’06 – British knitting mag, a gift from a secret pal
Knitter’s Winter ’06
Interweave Knits, Winter ’06
knitsimple, Winter ’06/’07

Permanent residents: At Knit’s End & Knitting Rules!,
Stephanie Pearl-McPhee (The Yarn Harlot)

Non-knitting: Last Puzzle and Testament, Parnell Hall
2 pens, a pencil, 2 snippets of sock yarn from an in-bed toe-grafting
session before Christmas, subscription offer card for Knitter’s.
OK, so the last two items are knitty. So sue me.

Posted in On the Nightstand | Leave a Comment »

New Year’s Resolution #1: Start blog.

Posted by Janis on January 6, 2007

Naked blog! Naked blog! Tune in soon for some actual content.

Posted in Uncategorized | Leave a Comment »