Use an I hook 3 rows of hdc =1 inch 7hdc = 2 inches
Worsted Weight yarn about 3-4 oz
Rnd 1) ch 2. 7 sc in second ch from hook. join with slst to first sc 7 sts
Rnd 2) ch 1. 2 sc in each sc. join with slst to first sc. 14 sts
Rnd 3) ch 1. 2sc in first sc .* ( sc in next sc, 2 sc in next sc) repeat from * around. Join with sl st to first sc. 21 sts
Rnd 4) ch1. 2 sc in first sc * ( sc in each of next 2 sc, 2 sc in next sc ) repeat from * around. Join with slst to first sc 28 sts
Rnd 5) ch 2 (this does not count as first st in this row or the following rows) hdc in each st around. Join with slst to first st 28 sts.
Rnd 6- 28 ) Repeat rnd 5
Rnd 29) ch 1 . sc in each st around. join with slst to first sc.
Rnd 30-32 ) repeat rnd rnd 29. end off. weave in ends
Maxine wears a size 7 shoe and these fit her as an ankle length sock. These stretch a little to fit over the heel.
To make larger you can either use a larger hook or you can add a few stitches in the rounds. (instead of 28 stitches you could have 32 sts or whatever will fit) (you can do this by increasing the number of sts in the 4th round or adding another increase sc round.) You can also add a few rounds in the body of the sock to increase the length of the sock. these are comfortible to wear and stay on your feet when you sleep.
1 orange bell pepper, seeded and cut into 1/2-squares
1 red bell pepper, seeded and cut into 1/2-squares
1 yellow bell pepper, seeded and cut into 1/2-squares
1 yellow onion, coarsely chopped
2-3 cloves garlic, finely chopped
3-4 tablespoons water for sautéing
¼ teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons chili powder
3 medium tomatoes, peeled and chopped (or one 16-ounce can diced tomatoes)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
Salt and freshly ground pepper, to taste
Water or tomato juice as needed
½ cup chopped fresh cilantro leaves or fresh parsley (optional)
DIRECTIONS: 1. Heat up the few tablespoons of water in a heavy 4-quart saucepan over medium heat. This is to replace the oil that is often used for sautéing. 2. Add the bell peppers, onion, garlic, oregano, and chili powder, cayenne, coriander, and cumin, and cook, stirring, for 5 minutes. 3. Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed. 4. Lower the heat and simmer for 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and black pepper, and stir in the cilantro or parsley. Serve in shallow bowls. Serving suggestions and variations: *Add a dollop of non-dairy sour cream on top of the chili once it’s plated. *You can obviously use any color variation of bell pepper; the more color variety, the prettier the dish is. Same goes for the beans. You can use all black or white (Navy, Great Northern, etc.) instead of pinto. It’s really up to you, your preferences, and what you have on hand. *Add more cayenne and chili powder to make it hotter. *Serve with different color tortilla chips: white, red, and black/blue. *Sprinkle shredded non-dairy cheese over the chili. (Follow Your Heart brand is delicious. Check Whole Foods and other large natural foods stores, or ask your grocer to order it.)
and if it looks like a hamburger, that's even better :)
1 1/2 cups diced carrots
( I grate mine)
2 cups crushed cornflakes
( I would add bran or ground
garbonzo beans in place of cornflakes)
2 eggs, beaten
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
2 tablespoons vegetable oil
( I use olive oil or sesame oil )
Hamburger buns( healthy ones I hope)
Place carrots in a saucepan with a small amount of water. Bring to a boil; reduce heat. Cover and cook for 5 minutes or until tender; drain. In a bowl, combine carrots, cornflakes, eggs, celery, onion, salt, sugar and pepper; mix well. Form into six patties. Heat oil in a skillet over medium heat; cook patties for 3 minutes on each side or until browned. Serve on buns if desired. Add lot's of fresh lettuce and veggies , enjoy
Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.
Substitute 1 whole egg and 4 egg whites for the 3 eggs to create a healthier version. Use more feta if substituting American feta for the Greek feta. Vegetables with greater moisture content may increase cooking time.