Some things do not make much sense. Take Tiramisú, for instance. It is definitely one of our favorite desserts, up there with Crème Brûllée and Oeufs a la Neige. However, after almost 8 years of food blogging, I do not have a single recipe for it in the Bewitching Kitchen. How could that be? I’ve made it in the past, but during this stretch of 8 years we’ve only enjoyed it in restaurants. To be completely honest, one example totally ruined us for other versions. A small Italian restaurant in Paris, called La Trappola, very near our apartment on the 7eme had simply the best, the very best, the most awesome, delicious, luscious, fantastic, superbly addictive Tiramisú in the known universe. Before we left Paris, I tried to convince the owner to share his secrets, but no matter how much batting of eyelashes and smiling I did, he was unmoved…
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Round 1: Ch 9, work 2 sc into the 2nd chain from the hook. Sc in next 4 stitches. Hdc in next stitch, 2 hdc in next. 6 hdc in last ch. Now working along the other side of the chain. 2 hdc in next stitch, hdc in next. Sc in next 4 stitches. 2 sc into the last ch. (24 stitches)
Round 4: Join to first sc with a sl st, working in back loop only. Ch 1, sc in each stitch around. Join to first sc with with a sl st (40)
Round 5: Ch 1, sc in same stitch as ch 1 and around. Join with a slip stitch. (40)
We want to join yellow here. There are two ways you can do this.
Round 6: with second colour (yellow), ch 1, sc around. Join to first sc with a sl st and finish off.
Re join white using one of the above methods.
Round 7: Ch 1, sc around. Join to first sc with a sl st. Finish off. (40 + sl st loop = 41)
Mark the first stitch with a stitch marker. This is the stitch after the sl st join.
Count from (including) the stitch marker 14 stitches towards the front on either side and mark with a stitch marker.
Working in back loops only to make the ridge in the front.
Row 1: Ch 1, sc in same st as ch 1, hdc in next stitch, hdc2tog 6 times, hdc in next, sc in next.
Row 2: Ch 2, turn, hdc in next st, hdc2tog 3 times, hdc in next 2 st. (7 hdc)
Finish off with yellow
Join yellow in the stitch shown
Row 1-8: Ch 1, sc in same stitch as ch 1 and in next 6. turn (7 sc)
Sides: with yellow
It is the same stitch that the toe is in.
Row 1: Ch 1, sc in same stitch as ch 1 and in next 26. (27 sc) (end in same stitch toe is in)
Now working in both loops
Row 2-3: Ch 1, turn. Sc in same stitch as ch 1 and in next 26. (27 sc)
Row 4: Ch 1, turn, sc2tog twice, sc in next 19, sc2tog twice. (23 sc)
Row 5: Ch 1, turn, sc2tog, sc in next 7, sc2tog, sc in nxt st, sc2tog, sc in nxt 7, sc2tog. (19 sc)
Row 6: Ch 1, turn. Sc across. (19 sc)
Row 7: Ch 1, turn. Sc2tog, sc in next 5, sc2tog, sc, sc2tog, sc in next 5, sc2tog. (15 sc)
Row 8: Ch 1, sc across. Finish off
Laces: make 2
Ch 80, finish off.
I hope these instructions make sense. I may add some more photos on the next set.
The first thing I do coming out of bed every morning at 5 AM is reading one chapter of a book I am working on, then only I move to emails or checking messages on my cell phone.
Read about Tim Ferriss idea about why you shouldn’t start your day by reading emails!
I had mentioned before, 2017 I am dedicating my life to reading books. Reading and traveling make you learn more than anything else. Reading is, of course, the cheaper option. 2016 was a bit rough for me; I made more bad decisions in 2016 than ever, so the more I learn, the better it helps me with motivation, do things right the first time and staying positive.
My current reading rate is a book per week, but I try to spice it up. Who told men cannot multi-task? 🙂 I am reading four books every day; my…
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Originally posted on thalicreations:
Ils sont enfin sortis de leur tanière, les petits chaussons renard. Les chaussons renard Attention! Vous allez craquer, ils sont trop mignons … Je vous avez annoncé leur arrivé dans l’interview sur Abracadacraftt ainsi que d’autres … …
There are some dishes from Switzerland, sweet or savory, that I am sometimes suddenly thinking off…maybe even missing a little. And that can be at times like right before I go to bed for some weird reason;)
Most of my baking is out off Swiss or German cookbooks, some old true and tested recipes that everyone loves. The other day my husband was asking for a Hazelnut Sweetbread. A traditional sweet yeast dough filled with ground hazelnuts. We call this a Russenzopf (Russianbraid, I do not know how or why it got that name). The great thing about it is you can take the same recipe and make hazelnut rolls or crescents called Nussgipfeli, which I LOVE and need to eat when we are in Switzerland, or like I did for this recipe, a butterfly.
However you shape it, it is delicious!
Now trying to cut down on white refined…
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