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Wednesday, July 11, 2018

Carved Celtic Backstrap Heddles

I finally took the time to make these.  I've been wanting a small carved heddle for my line of weaving tools but just didn't have time to design or make them but I finally did!  I've designed a couple more carvings for these but for now I have the Celtic design complete.  I laser etched the pattern holes so they would be super smooth.
Well here is my first set completed. 

Sunday, July 1, 2018

My Everything Stick

Handywoman has a new shuttle.  When I'm weaving in my lazy chair with my loom in my lap I don't have a lot of room around me or table space for all the tools I might need....so.... 
I decided to try and combine some of them so I'd only need this tool and maybe one other small shuttle....  The new My Everything stick comes in two sizes...a large that is a little over 23" long and one that is 14.75" long.  It is a shuttle, a pickup stick and a warp comb all in one and comes in two version.  A boat shuttle version and a rug shuttle version.  The boat shuttle version uses smoothie straws or you can order my large paper quills.  So here she is...the best tool I've come up with in a long time, the My Everything Stick!

Saturday, June 16, 2018

Penne with Shrimp and Morel Mushrooms

Adapted from Bon Appetit

4 1/2-ounce packages dried morel mushrooms
2 1/2 cups very hot water
1/2 cup olive oil, divided
2 pounds uncooked large shrimp, shelled, deveined
2 tablespoons chopped fresh rosemary, divided
1 1/2 pounds crimini (baby bella) mushrooms, thickly sliced
5 garlic cloves, peeled, pressed into small bowl
1/2 cup dry white wine
1 1/4 cups heavy whipping cream
1/2 cup mascarpone
1/2 cup prosciutto
1 1/2 pounds penne
1/2 cup chopped fresh parsley
1/4 tsp pepper flakes
fresh grated Parmesan
Place dried morels in medium bowl; add 2 1/2 cups hot water. Soak until tender, about 35 minutes. Lift out morels, squeezing liquid back into bowl; reserve liquid. Cut any large morels in half.
Heat 1/4 cup oil in large skillet over high heat. Add shrimp; sprinkle with salt, pepper, and 1 tablespoon rosemary. Sauté until just opaque in center, about 3 minutes. Transfer shrimp to bowl. Add 1/4 cup oil to same skillet; reduce heat to medium-high. Add morels, crimini mushrooms, garlic, pepper flakes and 1 tablespoon rosemary. Sprinkle with salt and pepper. Sauté until mushrooms are browned, about 8 minutes. Add wine. Cook 1 minute, scraping up browned bits. Add cream, mascarpone and 1 cup mushroom soaking liquid, leaving any sediment in bowl. Boil until sauce thickens enough to coat spoon, about 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to same pot.
Add mushroom sauce, parsley, and shrimp to pasta in pot. Toss over medium-high heat until warmed through, adding more mushroom soaking liquid (leaving sediment in bowl) if pasta is dry. Season with salt, pepper and Parmesan.  Sever hot with garlic bread

Thursday, May 24, 2018

Finally a Box Loom for a Texas girl!

 You'd think I'd have made a Texas themed weaving tool by now....  well better late than never.  This is a complete Handywoman Box Loom set and includes all 10 heddles!!!! oh did I mention a bag.  There is one more thing...but that is a secret and the weaver who gets this one will get a little surprise :).