Chipotle Chicken Salad… (chipotle biberli tavuk salatasi)

*Turkce tarif icin yazinin sonuna gidiniz…

This chicken salad is made on “request” in our house… a few weeks would pass by after the last time I make it… and then either my husband or my brother-in-law will ask me “do you have everything you need to make the chicken salad”… Then if we have guests in the house and sometimes they ask “which chicken salad?”… I guess they question what could be the big deal about any chicken salad…

Our chef friend Ben Smith made this salad for the opening of our business… They catered the food and this was one of the items on the menu. At the time let alone his restaurant, we couldn’t afford any catering at our showroom opening… He was so very nice to literally give away the food at cost and I think we had designers/architects come over just to have his food. Ben and his restaurant is a gem in Memphis, TN. Well, it’s a Pacific Rim restaurant, that specializes in “fish” in the town of BBQ. You can read more about Ben and his restaurant here…  as his dishes, his website is also simple so doesn’t give much info about his background… you can read a bit more about him on his cookbook… 

I highly suggest his book… and if you have access to great seabass, try out his seabass and black thai rice recipe… it will be great.. but of course, at this restaurant it’s a work of art… the next time I am there I might snap a photo…

Chipotle Chicken Salad

*adapted from Tsunami Restaurant Cookbook . Mine has less heat, and it’s adjusted for a smaller batch. His recipe is perfect, since it starts with 5lb of chicken there is no way for me to adjust for the eggs since I cannot divide a whole egg in 5 equal parts. so get the book for the perfect recipe you won’t regret it.

The below recipe is what I use and serves 5-6 people. This is also a great party dish, but don’t let us sit out too long, it has raw eggs and it will discolor… keep in refrigerator until ready to serve.

• 1lb chicken breast
• 1 chipotle in adobo (1 used one pepper, it has a great kick. if you like mild dishes, use half or quarter pepper)
• 1/3 cup extra virgin olive oil
• Juice of 1/2 lime
• 1 clove garlic, minced
• 2 egg yolks
• 1 whole egg
• 1/2 teaspoon salt
• 1 celery rib, thinly sliced
• 2 green onions, thinly sliced

- Cook the chicken in whole pieces in a pot filled halfway with water. Don’t overcook, it will become spongy.

-Puree the chipotle, garlic, salt, lime juice, egg yolks and whole egg in a blender… While the machine is running and everything is smooth, take the top off and slowly drizzle the olive oil to make the chipotle mayonnaise. (don’t start the machine when the top is off… believe me, you will regret it… and don’t blame me, because I warned you)…

-When the chicken is at room temperature, dice the chicken.

-To assemble… in a big bowl toss the chicken, celery and the scallions. Pour the chipotle mayo on top and mix until blended… Transfer to another bowl and serve with tortilla chips.

I serve them with store bought chips when I don’t have time… but try them with using smitten kitchen’s “fry your own corn tortillas” method… the below are an example…

Until next time… Cyber hugs, g.

Turkish recipe coming soon… (toddlers are jumping UP and DOWN, sorry for the inconvenience)

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edited: 03/29/09 , 20:15pm … kids are asleep… continued…

cocuklar simdi uyudugu icin Turkce tarifi ancak yazabiliyorum, kusura bakmayin…

Chipotleli Tavuk Salatasi

“Chipotle de ne yahu?” demeyin lutfen. Antin kuntin malzemelerden degil. Bir cins tutsulenmis Meksika biberi ve agiz tadimiza oldukca uygun. Turkiye’de bulunabilir mi bilmiyorum. Bu aralar Meksika lokantalari pek bir “in” o yuzden bulabilirsiniz… Amerika’da “Chipotle en adobo”, adobo sos icinde chipotle biberi olarak satiliyor… bir biber, bir dunyaya bedel misali, oldukca aci, ama guzel bir aci biber soz konusu… Turkiye’deki biberlerle benim pek aram yok… dudaklari patlatan cinsten oldugundan, ve 3 saat acisi gitmediginden pek o kadar “aci biber” tavsiyesinde bulanamayacagim. Ancak bu tarif icin, cipotle en adobo bulamazsaniz urfa biberi, isot ve ya aci bir biber salcasi denemenizi oneririm…

Size sozu gecen biberleri sunuyorum…

5-6 kisilik… buyuk partilerde cipsin, ya da ekmek kiriklarinin yanina servis yapabilirsiniz…

• Yarim kilo tavuk (kemiksiz, derisi soyulmus gogus eti)
• 1 chipotle in adobo (1 tane biber yeterli olacaktir… oldukca aci oluyor ama ana yemek olarak yenmediginden tolere edilebilir)
• 1/3 bardak sizma zeytinyag (hayir efendim riviera denilen yag, 100%zeytinyag degildir.. ayri bir blog konusu)
• Yarim yesil limonun suyu, yoksa normal limon kullanabilirsiniz
• 1 dis sarimsak (ezilmis)
• 2 yumurta sarisi
• 1 tum yumurta
• 1 cay kasigi tuz
• 1 kereviz sapi, ince dilimlenmis
• 2 tane taze sogan, ince dilimlenmis, yesil saplari dahil

- Tavugu haslayin… cok pisirmemeye dikkat edin, sunger gibi olabilir.

-Biberi, sarimsagi, tuzu, limon suyunu, yumurta sarilarini ve tum yumurtayi blendir’da puree haline getirin… (sozu gecen mutfak robotu, muzlu sut filan yapmak icin kullanilan, uzun cam surahili robot… rondo da kullanabilirsiniz, ancak zeytinyagini 3-4 defada ekleyin) Makine calisirken, hersey yumusak ve puruzsuz doner haldeyken, usteki koruma kapagini cikarin. Yavasca, sicim gibi ince bir sekilde zeytinyagini dokun. Putursuz, mayonez kivamina gelince durdurun.(Sakin makineyi durdurup kapagi cikarip acikken tekrar baslatmayin… boyle bir hata yaparsaniz da beni suclamayin, uyardim valla.)

-Tavuk oda isisina gelince, kucuk kup seklinde kesin.

-Biraraya getirmek icin… buyuk bir kaba tavugu, kereviz sapini, ve taze sogani  koyun. Uzerlerine biberli mayonezi dokun. Hepsini karistirin. Baska temiz bir kaba alip, misir cipsiyle servis yapin.

Zamanim kisitli olunca marketten alinmis cipslerle servis yapiyorum.. Ancak yeni ogrendigim bir metodla aynen Meksika lokantalarinda yapilmis cips tadini yakalamak mumkun. Marketten yumusak Meksika tortillalarini alip, ucgenlere kesip, yagda pembelesinceye kadar kizartin… enfes cipsler oluyor…

(20.Nisan.2009 ek not: Gecen hafta Migros’ta Meksika Tortillalarinin “migros lavas” diye satildigini gordum. Bu bizim Cukurova yoresinde bildigimiz lavas gibi degil, tam anlamiyla Meksikalilarin unlu tortillasiydi. Ayni bolumde gercek anlaminda Turk lavasi da var.. Ikisini nasil ayirt edecez derseniz, turk lavasi daha mayali ve icinde hava kabarciklari var, Meksika tortillasi ya da gordugum migros lavasi tam daire yuvarlak sekilde, ve daha tok bir hamur. Ornegin Cukurova’daki lavasi tutup koparmaya calisirsaniz hamur esner. Tortilla hemen oldugu yerden yirtilir. Turkiye’de bulundugum surece baska markalar da gorecegime eminim, bir iki tane daha marka bulunca blogumda yayinlayacagim.)

Turkiye’deki malzemelerle deneyen arkadaslar bana geri yazarsa cok sevinirim…

Afiyet olsun… g.

Mixed berry crumble (Bogurtlenli turta)

*Turkce tarif icin sayfanin sonuna bakiniz…

I love berries… that sums it up for me…

I used to tear my wrists with bush thorns trying to pick blackberry… Such a trap for kids… But the joy that it provided every summer… just picking them up and eating right then and there… your hands all bloodied and your lips all blue-black from the fruit.

I am not sure who tops the list… Blueberries are much crispier and sweeter compared to the other berries. I have to stop myself from eating too much of it… Raspberries are just so tender, juicy and tart… Blackberries are like pinot noir to me… deeply tart and slightly sweet in the background… and in a bowl of blackberries, there is always that perfect one… perfectly soft, juicy and sour/sweet… like a sip of great wine… I think blackberries are the winner for me… if I cannot find any other berries, I can live with blackberries instead.

This following recipe is perfect when you have access to all 3 berries… if not, you can make it with what you have. It takes minutes to make, and perfect to put it in the oven on a whim. Although a big advocate for “fresh fruit”, I keep a big bag of “frozen mixed berries” in my freezer just so that I can bake whenever I want to with them…

Mixed Berry Crumble

My friend Aysin made this berry crumble when she came to visit us when I was pregnant… I still cannot forget the taste in my mouth when I first ate this… it never tasted the same … but it’s still very good…

• 1 stick of butter (113 grams) , cold, cut up
• 3 cups of mixed berries
• 10 tablespoons sugar
• 1 1/2 cups flour
• 2 tablespoons balsamic vinegar
• pinch salt

-In a medium size bowl mix the berries, vinegar and 4 tablespoons of sugar. let it stand for 15 minutes. (I do this first, by the time I am done with preparing the dough etc, 15 minutes is passed)

-Preheat oven to 400F.

- Put the flour, the rest of the sugar, cut up butter and salt in a food processor (not a mixer). Pulse the food processor until the dough resembles sand or bread crumbs. Don’t over-beat… but make sure all flour is mixed in. You might need to shake the holder a few times.

-In a 8″x10″ small baking dish, put 1/4 of dough and press very lightly with your palm, just enough to level and pack it. Put the berries on top… then pour the rest of the dough on top… Shake the baking dish just a little for the ingredients to mingle a bit. Stop as soon as you see the juices from the berries.

-Bake at 400F for 30 minutes until golden.

-Serve immediately on individual plates with ice cream or very cold heavy cream or creme fraiche…

Make the crumble on the day it will be eaten. This just didn’t taste even good when I tried it the next day… I was able to steal some leftovers the last time we made it and it was a disappointment for me the next day…

Until then… g.

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Recipe in Turkish

Bogurtlenli Turta

Cok sevdigim arkadasim Aysin, bu tarifi beni hamileyken ziyarete geldiginde yapmisti… Hala tadi damagimda… o tadi simdi alamasam da, bu turta bir enfes.

Aslinda, bu yaptigimiz tatlinin tam ismi Bogurtlenli Turta degil… 3 cins bogurtlengilden yapiliyor. Bogurtlen, ahududu ve karayemis kullaniliyor… Bogurtlengil kelimesi cok da cazip gelmediginden turtanin isminde kullanmayi tercih etmedim.  Turkiye’de yazin ucune ayni anda rastlamak mumkun. Ancak herhangi birini taze bulursaniz, ya da donmus bulursaniz kullabilirsiniz. “Crumble” denilen tatlilar da, turta hamurlarinin bicimlendirilmeden, oldugu gibi meyvelerin uzerine serpilmesiyle yapiliyor. Daha cok elmali, cevizli ve dikdortgen kesilen, kivami daha sert olan tariflere rastlamistim.. Bu tarif onlara kiyasla, daha sulu, ve kivami cok yumusak. Fotografta gordugunuz gibi kasikla sunumunun yapilmasinda bir sakinca yok… Eger onemli misafirinize yapmak isterseniz, kucuk toprak ya da porselen isiya dayanikli kaselerde yapmanizi tavsiye ederim…

• 125 gram soguk, kucuk kesilmis tereyag
• 3 bardak bogurtlen(gil)
• 10 corba kasigi toz seker
• 1 1/2 bardak un
• 2 corba kasigi balsamik sirke (balsamik sirke kullanmiyorsaniz almanizi ve denemenizi tavsiye ederim. Veya yerine elma sirkesi kullanabilirsiniz)
• bir tutam tuz

-Orta boy bir kapta meyveleri, balsamik sirkeyi ve 4 kasik sekeri karistirin. 15 dakika dinlendirin. (ben bu turtayi yapmaya karar verir vermez bu islemi yapiyorum. Sonradan diger malzemeleri hazirliyorum. Bu sirada 15 dakika gecmis oluyor)

-Firini 200C dereceye getirin.

- Unu, kalan sekeri, tereyagini ve tuzu mutfak robotuna koyun. (mikser kullanmayin. Rondo gibi bicakli bir robot kullanabilirsiniz. Robotunuz yoksa, ellenizde basparmaklarinizla unu ufalayarak turta hamuru yapabilirsiniz) Karisim kum veya ekmek kirintisi kivamina gelene kadar kisa darbelerle robotton gecirin.  Fazla karistirmamaya ozen gosterin, karisim hamur olmasin. Tum unun karismasina dikkat edin. Birkac kere robot haznesini sarsmaniz gerekebilir.

-In a 20cmx25cm buyuklugunde bir kaba hamurunuzun 1/4unu koyun. (Porselen veya toprak bir kapta pisirmeniz daha iyi olabilir. Borcam kullaniyorsaniz isi ayarlari her zaman ne ayarda pisiriyorsaniz onu kullanin.) Avucunuzun iciyle hamura cok hafifce bastirin. Uzerine meyveli karisimi dokun. Kalan hamuru da meyvelerin uzerine dokun. Pisirme kabini malzemelerin cok az karismasi icin sallayin. Meyvelerin pembe rengini gorur gormez durun.

-200C derecede 30 dakika uzeri pembelesinceye kadar pisirin.

-Uzerine dondurma, cok soguk cig krema koyarak tabaklarda hemen servis edin.

Afiyet olsun…

Turtayi yiyeceginiz gun pisirin. Sicak yemenizi tavsiye ederim. Son kez yaptigimizda, cok az ertesi gune kalmisti. Buyuk sevincle dolaptan cikarip yedigimde cok fena hayal kirikligina ugradim.

stuffed chard (pazi sarmasi)

*Turkce tarif icin yazinin sonuna bakiniz.

It took me about 8 years to know that “pazi” was indeed “chard” that was so readily available in the US. I missed this vegetable so much when I moved to the US… I guess the ones here look slightly different and sold in smaller batches, so I never suspected… Until I ate it somewhere, and knew immediately what it was… from the smooth, buttery, melt in your mouth texture…

People get upset with me because I admit to not liking “stuffed grape leaves”.  This behavior is so shunned upon in Mediterrenean culture. It’s like admitting not liking “1/4 lb charbroiled burger” in the US. Don’t get me wrong, I will eat stuffed leaves and I will appreciate them when they are served… but for me “pazi sarmasi”, translation “stuffed chard” is the king of all stuffed cousine for me… and grape leaves are a little too tough to chew on and a little too sour for my taste… “chard” wins against all my menu choices if a restaurant offers them… I get happy and I want to hug the chef when a restaurant indeed offers them…

For my US readers: the stuffed leaves that you have eaten or will find in the Mediterrenean stores in the US usually comes from “pickled” leaves.. and they are usually cold served appetizers… we call these dishes “olive oil foods”.. you can find them under “zeytinyaglilar” section in all Turkish food books… This recipe is different.. it’s served warm and it’s an entree. I might post the olive oil version in the future… we actually have a grape vine in our garden and the leaves are so perfect to make this dish…

Please email me if you have any questions…  I did my best to write a very detailed explanation, and posted pictures… I can I guess make a video if needed, or if this recipe is a hit with readers.

I am sure Turkish friends already have a recipe in their family for the “stuffed” foods that we generally call “dolma”… so, Turkish cooks out there, skip the ingredients part… and if you want to try something different, try the lemon/mint/garlic mixture as topping…I guarantee results on that one…

Stuffed Chard -serves 6-7 people.

(you might end up having more stuffing. If so you can keep this in the freezer and use it to stuff eggplants, peppers, tomatoes, etc)

Ingredients:

• 1 lb ground beef (%20 fat or more is needed, anything less will become a stuffed ball)
• 4 tablespoons butter
• 2 medium onions, diced
• 1/4 cup +1 tablespoon rice (use some starchy rice, I prefer to use RICELAND extra long grain. Although excellent, Uncle Ben’s or Basmati will not work for this recipe. Mexican rice or some Asian rice with high starch content will work as well)
• 3 cups water
• 12-15 chard leaves
• 1/4 cup parsley, chopped
• 1.5 teaspoon salt (kosher preferred)
• 1/4 teaspoon black pepper

Family secret topping (not so secret now)

• Juice of 1 lemon
• 3-4 garlic cloves
• 1 tablespoon dried mint

This is the 1st time I prepared stuffing with precooked onions and rice. Usually all ingredients are mixed raw. I loved how this method turned out and will continue to cook it this way.  I think, since chard cooks so easily, it helps to cook some of the ingredients beforehand.

-Wash the chard leaves at least 10 times -they have so much sand in them that might not even be enough… wash as many times as you wash your spinach

-In a big, wide pan boil water.

-Put 2 tablespoons of the butter and diced onions in another sautee pan. Cook until onions are golden color… don’t let the butter burn. Add the rice and 1 cup of water into the pan.  Close the pan and let the mixture cook for 10 minutes until rice is almost cooked and the water is fully absorbed.

-When the rice is cooked, remove the pan from heat. Add the ground beef, pepper, salt, parsley to the mixture. With wooden spoon, or your hand mix for 3-4 minutes until well blended.

- Turn off the heat on the boiling water to low. Put water and ice in a deep bowl. Put the chard leaves in the boiling water… Wait 2-3 minutes and then put them immediately in ice water to stop cooking. Repeat process for all chard leaves… (cook until barely softened… if unsure, better for them to cook less then more.. they will tear if overcooked)

-Get comfortable in a chair… Put stuffing, leaves in separate bowls. Get a wide pan and put it next to your bowls. (this pan will be used for cooking, make sure it’s wide enough to fit at least a dessert plate)

-Put 1st leaf on a cutting board. Take out the stalk as seen in picture. Press on the small veins with the back of a knife. Everything should be pretty much flat. Divide each leaf to approximately 4″x4″ pieces. 

-Put about 1 teaspoon of stuffing in the lower middle area of the piece. Fold two sides onto the stuffing. Then roll the lower side all the way to the top as if rolling a cigar. (never did that, but I imagine it should be similar). Put on some music, go slowly. It will take time… but it pays off… (the hands in the above pictures belong to my MIL. so get help if you have any in the house at least for the rolling part)

-Put the stalks under the wide pan that will be used for cooking. This will avoid the leaves to stick to the bottom of the pan.

-Start from edge of pan, move towards the center… You want to make sure the open sides of the leaves are facing below so when cooking the stuffing will not come out. You can put them on top of each other… Even 4-5 layers are OK…

-After all leaves are rolled, cut up the remaining of the butter and put on the leaves. Pour 2 cups water that is mixed with tomato paste onto the leaves. Add the secret topping.

-Put a porcelain plate on top of the leaves. Close the lid of the pan and cook for 35-40 minutes on medium heat.

Serve when slightly cooled. Add a dallop of whole milk, plain yogurt if you want to enjoy it like the Turkish…

Afiyet olsun… g.

Pazi sarmasi  6-7 kisilik

Malzemeler:

•  500 gram yaglica kiyma
• 4 corba kasigi tereyag
• 2 orta boy sogan, dogranmis
• 1 kahve fincani pirinc
• 3 bardak su
• 12-15 buyuk pazi yapragi
• 1/4 bardak dogranmis maydanoz
• 1.5 tatli kasigi tuz
• 1 kahve kasigi karabiber
• 2 tablespoons tomato paste (optional)

Aile sirri sos (uzerine)

• 1 limonun suyu
• 3-4 dis sarimsak
• 1 corba kasigi kuru nane

1-2 tane okudugum tarifte soganlar ve pirincler onceden pisiriliyordu. Ben de boyle denedim ve cok begendim. Tercih ederseniz, icini cigden de hazirlayabilirsiniz. Pazi yapraklari cok narin oldugundan hemen pisiyorlar ve pirinclerin onceden pismesi cok daha uygun oldu bence.

-Pazi yapraklarini cok iyi yikayin, cok kumlu oluyorlar…

-Buyuk bir tencerede su kaynatin.

-Kucuk bir tencerede soganlari, 2 kasik tereyaginda pembelesinceye kadar kavurun.  1 bardak suyu ve pirinci ekleyin. Tencerenin kapagini kapatin ve pirincler suyunu cekene kadar 10 dakika pisirin.

-Pirincler pisince tencereyi atesten alin. Kiyma, maydanoz, karabiber ve tuzu ekleyin. Elinizle, ya da tahta kasikla 3-4 dakika iyice karistirin.

- Kaynayan suyun altini kisin. Yapraklari 2-3 dakika biraz yumusayincaya kadar pisirin. Pisirmeyi durdurmak icin, baska bir tarafta hazirladiginiz buzlu suya atin.  Her defasinda 4-5 yaprak pisirin. Cok pisirmemeye dikkat edin, yapraklar parcalanabilir.

-Yapraklarin saplarini kesin ve tencerenin dibine doseyin. Kalan ince saplari bicagin sapiyla veya elinizle ezin. Yapraklar iyice yassi olsunlar.

 

-Yapraklari 10cmx10cm buyuklugunde kesin.

-Her bir yapragin alt kenarina bir tatli kasigi kadar ic koyun. Once iki yan kenarlari icin uzerine kapatin. Alt kenarindan tutarak, yukari dogru parmak kalinliginda sarin.

-Tencerenin yan kenarlarindan baslayarak ortaya dogru sik bir sekilde sarmalari yerlestirin. Sarma icinin disari cikmamasi icin, yapraklarin acik taraflarinin asagiya gelmesine dikkat edin.

-Butun sarma islemi yapildiktan sonra, kalan tereyagini uzerine kucuk parcalar keserek koyun. 2 bardak suda domates salcasini eritin. Bu salcali suyu ve aile sirri sosu uzerine dokun.

-Agirca bir porselen tabagi sarmalarin uzerine koyun. Tencerenin kapagini kapatip 35-40 dakika orta ateste pisirin.

Biraz sogumasini ve dinlenmesini bekleyin. Uzerine yogurt koyup yiyin.

Afiyet olsun. g.

Chocolate-vanilla cookies (iki renk kurabiye)

*Turkce tarif icin yazinin sonuna gidebilirsiniz… (scroll down for the recipe in Turkish)

 

 

I made these cookies 2 weeks ago… and have been waiting to post them… I made them after I saw them here

The original recipe in on the Martha Stewart website. I usually don’t go out and make cookies from commercial websites (except for food network) since I don’t know how they will come out… these came out pretty good except for the shape. After fooling with it for 30 minutes and not being able to achieve what I wanted, I took a more “free form” approach. I just alternated layers. One vanilla, one cocoa layer… total 4 layers. Rolled them and cut the pieces as directed. No one complained about the shape and the cookies flew from the plate in a matter of minutes…

I might make them again this weekend… These will also be perfect for celebrations, holidays, birthdays… Just use some food coloring instead of cocoa for a girl’s birthday, or red and green for Christmas…

Recipe in English is here…

Until next time… have a great weekend… g.

Recipe in Turkish

*adapted from a recipe on Martha Stewart website

*Martha Stewart websitesindeki bir tariften uyarlanmistir…

2 bardak un

1/8 tatli kasigi tuz

200 gram tereyag (oda isisinda yumusatilmis)

1 bardak pudra sekeri 

1 buyuk yumurtanin sarisi

1 paket vanilin, ya da 1/4 tatli kasigi vanilya

2 yemek kasigi kakao (koyu bir kakao kullanmanizi tavsiye ederim)

1. Unu ve tuzu eleyip kenara ayirin.
2. Sekeri ve tereyagi kopuk gibi oluncaya kadar mixerinizin orta hiziyla karistirin. Hizi azaltip yumurta sarisini ve vanilyayi karistirin.
3. El mikseri kullaniyorsaniz, bundan sonraki kismi tahta kasikla yapin. Hamur mikser icin cok sert olabilir. (tezgah ustu mikseriniz varsa, unu ekleyebilirsiniz) Unu karisima ekleyin… tamamen karistirin. Yumusak, yagli bir hamur olacak.
4. Hamurun yarisini ayirin… Oteki yarisina kakaoyu ekleyin. 3 santim capinda rulo yapin. Ayni islemi vanilyali hamur icin de yapin. Stretch folyoya sarip 10 dakika derin dondurucuya atin. Hamur yapismayacak ve kesilecek sekilde olacak)
5. Firini 350F (175C) ye getirin.
6. Fotografimdaki gibi kurabiyeler icin hamurlarin her birini 2ye bolun. Merdaneyle acin. Bir kakao, bir vanilya olmak uzere ust uste koyun, buyuk bir rulo yapin. Elinizle ruloyu inceltin, yarim santim kalinlikta kesin.  (hamurunuz calisilmayacak bir hal alirsa korkmayin, tekrar derin dondurucuya atin)
7. Pisirme kagidiyla kapladiginiz tepsiye 2ser santim araliklarla dizin.
8. 12 dakika pisirin (tereyagli bir tarif oldugundan cok pisirilmiyor. Dokununca uzerinin sertce olmasi lazim.
9. Telin uzerinde sogutun. 

Afiyet olsun… g.

lace shawl…

This was my first attempt at a lace project. I joined a knit-a-long on ravelry.com. I made this shawl for my mother-in-law… Honestly, I am proud of how it turned out… yet again, I have to give almost all of the credit to the designer… She posted this pattern for free on her blog and helped us along the way… Every 2 weeks or so she posted a new “clue”… That’s what is the most fun in a knit-a-long I guess… You knit, then you wait in excitement for the next design… of course when in the hands of such a great designer, each clue was perfect and challenging… Thank you lankakomero… and thank you everyone who answered my questions about blocking, frogging, lifelines,etc… i think I am hooked on lace and can’t wait to start my next project… I am honored to announce that I have been asked to knit a shawl for a friend’s wedding… we are going to select her yarn today… deadline is pretty managable I think (I don’t want to jinx it). it is due in november… stay tuned for more lace from me…

Vernal Equinox Shawl Surprise by Lankakomero (each clue is still on her website)

Yarn: Jaggerspun Zephyr Wool-Silk 2/18

Color: Ruby, 1.5 balls (Each ball 630 yards)

Needles: US 5 circular 24″

I used ”garter stitch” bind off variation… I knitted 3 rows of garter stitch and bind off with US size 8 needles to make the edge loose enough for blocking…

And photo courtesy goes to my very talented brother in law… My projects wouldn’t look as nice if it wasn’t for him. He takes pictures when I ask him right then and there… I know the light wasn’t ideal, but he did such a good job… Thanks Bora…

Until nex time… g.