CraftLit

I return from the curious cruise, wax rhapsodic on our listeners, remind myself why I don't sew more often, hand out a link to Dot and Line, visit the bone marrow site

Don't forget to check out my roomie's blog and her Chum articles! Janwillem books or at least the first in the Amsterdam Cop series (BIG FUN!). Oh, and the new crochet book!

Chapter 11 of Little Women and don't forget you can send audio comments via phone now!

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Episode 93-95 were released with the same shownotes as I was on the Sea Socks cruise. These are those shownotes:

Prepping so I don't leave you high and dry while on the cruise. The show notes won't change, but new episodes will appear as though by magic. How cool is that?! Checkout SpinningErin's new 'Cast: Faery Knitting.

Congrats to our April Winnah Meghan from IL!!! You'll be talking to Dixie at YellowDog! Limey info for you:

RECIPES THROUGH TIME

[1747] "To pickel LEMONS. Take twelve Lemons, scape the with a Piece of broken Glass, then cut them cross in two, four Parts down right, but not quite through, but that they will hang together; then up in as much Salt as they will hold, and rub then well, and strew them over with Salt. Let them lay in an earthen Dish for three days, and turn them every Day; then slit an Ounce of Ginger very think and salted for three Days, twelve Cloves of Garlick parboiled, and satled three Day, a small Handful of Mustard-seeds bruised, and searched through a hair-sieve, some red India Pepper, one to every Lemon; take your Lemons out of the salt, and squeeze them very gently, and put them into a Jar, with the Spice and Ingredients, and cover them with the best White Wine Vinegar. Stop them up very close, and in a Month's time they will fit to eat." ---The Art of Cookery Made Plain and Easy, Hannah Glasse, facsimile 1747 edition [Prospect Books:Devon] 1995 (p. 133)

[1845] "To Pickle Lemons, and Limes. Excellent. Wipe eight fine sound lemons very clean, and make, at equal distances, four deep incisions in each, from the stalk to the blossom end, but without dividing the fruit; stuff them with as much salt as they will contain, lay them into a deep dish, and place them in a sunny window, or in some warm place for a week or ten days, keeping them often turned and basted with their own liquor; then rub them with some good plae turmeric, and put them with their juice, into a stone jar with a small head of garlic, divided into cloves and peeled, and a dozen small onions stuck with twice as many cloves. Boil in two quarts of white wine vinegar, half a pound of ginger slightly bruised, two oundes of whole black pepper, and half a pound of mustard-seed; take them from the fire and pour the directly on the lemons; cover the jar with a plate, and let them remain until the following day, then add to the pickle half a dozen capsicums (or a few chilies, if more convenient), and tie a skin and a fold of thick paper over the jar. Large lemons stuffed with salt, 8: 8 to 10 days. Tumeric, 1 to 2 oz; ginger, 1/2 lb; mustard-seed, 1/2 lb.; capsicums, 6 oz." ---Modern Cookery for Private Families, Eliza Acton, reprint of 1845 London edition with an introduction by Elizabeth Ray [Southover Press:East Sussex 1993 (p. 445)

[1861] Book of Household Management, Isabella Beeton (use your browser's "find" feature to locate pickled lemons)

[1881] "Pickled Limes.--Make a brine strong enough to float an egg; stick your limes on two sides with a silver fork; then put them in the brine with a weight on the limes to keep them well under the brine; let them stand in a warm place for a week; they are then fit to eat. You can add some red peppers to the brine.--West India Woman" ---"Receipts," New York Times, August 7, 1881 (p. 9)

[1981] "There are many recipes for pickled lemons and limes. In each you can substitute one for the other. The commonest recipes call for making slits in the fruit without cutting them through. You add salt, which dissolves as it stands. The lemons or limes are left to stand for a considerable period before serving. In India, where pickled lemons and limes--called achar--are served sweet or hot, various spices are added, including cumin, chili pods, mustard seeds, fenugreek and so on." ---"Q & A," New York Times, April 1, 1981 (p. C9) [NOTE: achar' simply means pickle, not pickled limes.]

[2001] "PICKLED LEMONS 4 thin-skinned lemons, scrubbed and quartered 1/4 cup kosher salt Juice of 8 or 9 lemons In a 1-quart widemouth jar, combine the lemons and the salt. Add the lemon juice to cover the lemons by 1/2 inch. Cover and store at room temperature, shaking the jar twice a week, for two to three weeks. The lemons are ready when the rind is soft. Discard any skin that might develop on the surface of the jar. If you wish to speed up the pickling process, gently heat the quartered lemons before packing them in lemon juice and salt. To heat, arrange the lemon wedges in a single layer in a microwave-safe dish. Cover with plastic wrap and microwave on high for 30 seconds or until the lemons are warm to the touch. Pro ceed as directed above. The lemons will be ready in four to five days." ---"Internet site reveals recipe for Exotic Chicken," Geissler Janet, Lansing State Journal, April 9, 2001, Pg. 3D

Don't forget to read your Bunyan.

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——Walter Harright - $5/mo for the same audio as on App

——Jane Eyre - $10/mo for even-month Book Parties

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Chapter 9, Meg Goes to Vanity Faire--reminds me of sorority parties ("Photog!"). I'm sure they hated that.

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• PATREON: https://patreon.com/craftlit (all tiers, below)

——Walter Harright - $5/mo for the same audio as on App

——Jane Eyre - $10/mo for even-month Book Parties

——Mina Harker - $15/mo for odd-month Watch Parties

*All tiers and benefits are also available as*

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chapters 7-8

Prepping so I don't leave you high and dry while on the cruise. The show notes won't change, but new episodes will appear as though by magic. How cool is that?! Checkout SpinningErin's new 'Cast: Faery Knitting.

Congrats to our April Winnah Meghan from IL!!! You'll be talking to Dixie at YellowDog! Limey info for you:

RECIPES THROUGH TIME

[1747] "To pickel LEMONS. Take twelve Lemons, scape the with a Piece of broken Glass, then cut them cross in two, four Parts down right, but not quite through, but that they will hang together; then up in as much Salt as they will hold, and rub then well, and strew them over with Salt. Let them lay in an earthen Dish for three days, and turn them every Day; then slit an Ounce of Ginger very think and salted for three Days, twelve Cloves of Garlick parboiled, and satled three Day, a small Handful of Mustard-seeds bruised, and searched through a hair-sieve, some red India Pepper, one to every Lemon; take your Lemons out of the salt, and squeeze them very gently, and put them into a Jar, with the Spice and Ingredients, and cover them with the best White Wine Vinegar. Stop them up very close, and in a Month's time they will fit to eat." ---The Art of Cookery Made Plain and Easy, Hannah Glasse, facsimile 1747 edition [Prospect Books:Devon] 1995 (p. 133)

[1845] "To Pickle Lemons, and Limes. Excellent. Wipe eight fine sound lemons very clean, and make, at equal distances, four deep incisions in each, from the stalk to the blossom end, but without dividing the fruit; stuff them with as much salt as they will contain, lay them into a deep dish, and place them in a sunny window, or in some warm place for a week or ten days, keeping them often turned and basted with their own liquor; then rub them with some good plae turmeric, and put them with their juice, into a stone jar with a small head of garlic, divided into cloves and peeled, and a dozen small onions stuck with twice as many cloves. Boil in two quarts of white wine vinegar, half a pound of ginger slightly bruised, two oundes of whole black pepper, and half a pound of mustard-seed; take them from the fire and pour the directly on the lemons; cover the jar with a plate, and let them remain until the following day, then add to the pickle half a dozen capsicums (or a few chilies, if more convenient), and tie a skin and a fold of thick paper over the jar. Large lemons stuffed with salt, 8: 8 to 10 days. Tumeric, 1 to 2 oz; ginger, 1/2 lb; mustard-seed, 1/2 lb.; capsicums, 6 oz." ---Modern Cookery for Private Families, Eliza Acton, reprint of 1845 London edition with an introduction by Elizabeth Ray [Southover Press:East Sussex 1993 (p. 445)

[1861] Book of Household Management, Isabella Beeton (use your browser's "find" feature to locate pickled lemons)

[1881] "Pickled Limes.--Make a brine strong enough to float an egg; stick your limes on two sides with a silver fork; then put them in the brine with a weight on the limes to keep them well under the brine; let them stand in a warm place for a week; they are then fit to eat. You can add some red peppers to the brine.--West India Woman" ---"Receipts," New York Times, August 7, 1881 (p. 9)

[1981] "There are many recipes for pickled lemons and limes. In each you can substitute one for the other. The commonest recipes call for making slits in the fruit without cutting them through. You add salt, which dissolves as it stands. The lemons or limes are left to stand for a considerable period before serving. In India, where pickled lemons and limes--called achar--are served sweet or hot, various spices are added, including cumin, chili pods, mustard seeds, fenugreek and so on." ---"Q & A," New York Times, April 1, 1981 (p. C9) [NOTE: achar' simply means pickle, not pickled limes.]

[2001] "PICKLED LEMONS 4 thin-skinned lemons, scrubbed and quartered 1/4 cup kosher salt Juice of 8 or 9 lemons In a 1-quart widemouth jar, combine the lemons and the salt. Add the lemon juice to cover the lemons by 1/2 inch. Cover and store at room temperature, shaking the jar twice a week, for two to three weeks. The lemons are ready when the rind is soft. Discard any skin that might develop on the surface of the jar. If you wish to speed up the pickling process, gently heat the quartered lemons before packing them in lemon juice and salt. To heat, arrange the lemon wedges in a single layer in a microwave-safe dish. Cover with plastic wrap and microwave on high for 30 seconds or until the lemons are warm to the touch. Pro ceed as directed above. The lemons will be ready in four to five days." ---"Internet site reveals recipe for Exotic Chicken," Geissler Janet, Lansing State Journal, April 9, 2001, Pg. 3D

Don't forget to read your Bunyan.

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——Jane Eyre - $10/mo for even-month Book Parties

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Notes for you!

Checkout our yahoo group! Thank you WendyMcD (find her on Ravelry!) Checkout the Knitmore Girls! Checkback for the pattern choices from Dixie!

Soon, a pic of my son's new ear!

Check Ravelry group for the next set of chapters that need recording. Blanc-mange is: And our own G-Nina's Meg!

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Ookay, lotsa links for you: FitFlops® (NAYY), another online audio-lit site (I think I promised this ages ago!), a hot-button blog I forgot to tell you about, Adagio tea, Teavana, Meghan's podcast Stitch It!

Here's a link to Courtney's Etsy store for our May Incentive--and here's the yarn.Yummy, no?

Oh, and a few links to Pilgrim's Progress sites for you. Oh, and Bunny Jurassic Park.

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Little Women begins - chapters 1-2.

Can you believe we're about to start our THIRD year??? Ai yi yi how time flies.

So, I promised you a ton of links, mostly from the very patient Becky!

Beading information here (Thai Silver), here (great shepherd hook ear wires), and here.

Oh, and Vintaj beads and Foxy Findings (great stones)

Our listener Elizabeth's etsy store--home of the great dishcloth and so so SO much more!

The Therapik--just go look. AMAZing...I'll let you know how it works for me!

A great Frankenstein kids book. Radiolab con hubris from our own Madame Leiderhosen.

Cool new-to-me podcast for lovers of the OED etc.

Our new sponsors: Carolina Homespun (EVERYthing you ever wanted in a fiber store--and ask Morgaine if you don't see what you're looking for!) and Golden Gate Fiber Institute.

Don't forget--No Idle Hands is now an audio book...WONderful! Dixie at Yellowdog Knitting Store--and beautiful blog--just go look, then donate to the show to be put in the running for enough yarn to make a pattern from here...we'll give you some options.

My friend and listener Emily's animal care website. Ain't the pup's cute? And, the pics I promised. Becky's gorgeous necklace won by the lucky Catherine of Elm Grove, Wisconsin! You can find more work by Becky in her store.

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Prepare to be whisked away to the quaint 19th-century setting of Concord, where we'll meet the indomitable March sisters. Get ready for heartwarming tales of laughter, love, and the occasional sibling squabble, as we follow the girls through their trials and triumphs. From their charming domestic escapades to their daring adventures, there's never a dull moment in the company of these spirited young ladies!

And hey, if you've ever felt the irresistible urge to shout, "I am Jo, the writer of my own destiny!" or "Amy, please stop burning my manuscript!", you're definitely not alone! We've all been there, right?

So buckle up because we're about to immerse ourselves in a world where love, laughter, and lemonade spills are aplenty. The episodes are filled with literary delights and sisterly insights that'll warm your heart like a cozy fire on a winter's night!

Original Airdate 2008 - our graceful exit from our Romantic Text, Frankenstein

01:47 Poem Talk begins with notes given throughout the poem

All of CraftLit"s Catalogue can be found here: https://bit.ly/craftlit-library-2023

Coleridge!

Rime! Mariners! All we really needed was Chip...Alas... If you want to hear it without my audio annotations, checkitout here: Librivox.

______

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Have an idea for the next book? Tell us about it here: http://goo.gl/forms/vVsovkk4N7