@greggutfeld: If that plane shows up, that means it was able to refuel and it’s up to no good. Not a hard choice at all — shoot it down!
Monthly Archives: March 2014
Machine Knitting: How To Make A Garter Bar Hanger
I got inspired by one of Diana Sullivan’s videos where she shows you how to use a garter bar to shape a neckline. I fell in love with the technique because the results are superior to using hold position or binding off, but I kept thinking I could improve on the use of twist ties to hang the garter bar on the gate pegs.
And so, the jewelry wire garter bar hanger was born.
What you’ll need…
2 3″ pieces of copper jewelry wire — somewhere around 18 to 22 gauge
something to help you form a small ring about the size of a drinking straw
What you’ll do with it…
Make a loop in the center of the wire
Insert the two ends through two prongs on the garter bar
Bend the two ends to form hooks
Trim the ends so the hooks are about the same size as the ring
After transferring stitches to the garter bar, insert the hook with the prongs facing away from you, and hook the rings onto the gate pages between the corresponding needles.
Wicked Easy Pork Loin http://t.co/WWoEt2hmAd
Wicked Easy Pork Loin http://t.co/WWoEt2hmAd
Wicked Easy Pork Loin
Weekends were made for crockpot cooking. It’s the one time when you can actually sit down and enjoy a leisurely meal, but who wants to spend a lot of time preparing it? Crockpot to the rescue.
What you’ll need…
1 3-4 lb. boneless pork loin (not tenderloin — they’re not the same thing)
1 pkg. Superior Touch Crockery Gourmet Seasoning Mix for Pork
1 can Campbell’s Condensed French Onion Soup
2 cans water
course black pepper
dried herbs (optional)
What you’ll do with it…
Place the roast fat-side down in the bottom of a crockpot.
Mix the seasoning mix, soup and water with a whisk.
Pour the soup mixture over the roast.
Sprinkle on a liberal dose of pepper and herbs. Don’t add salt… the onion soup has plenty.
Cook on low 2 hours.
Turn the roast fat-side up and baste.
Continue cooking on low 5-6 hours more, basting every 2-3 hours.
Let it rest on a cutting board for 10 minutes before cutting.
Serve it au jus with the liquid straight from the pot or use the liquid to make gravy if you want something a little thicker.
If you don’t want to worry about turning the roast, start it fat-side up… but I think it turns out better if you turn it and baste it.
@RobertGBeckel Come on, Bob. Really stupid questio…
@RobertGBeckel Come on, Bob. Really stupid question. Reagan wouldn’t have let it go this far to begin with!