how do you sew knit to fabric?

i knitted a patchwork blanket, and not i need a fabric backing on ithow to i sew it?

The Roasting dish/pan is too SHALLOW, allowing the Juices to overflow! While 9x13 seems large enough , they usually are only about 1 to 1+1/2 inches high, you need something 'deeper' (higher sides, the roast size is displacing the room) The 'smoking' is coming from the Grease/juices of the Roast boiling overA bigger/deeper pan would give 'more' room for the Juices to spread out.it still will boil, but not over the Top of the pan.

Put a cookie sheet on the bottom rack of your oven to protect your elements that allits not rocket science, its pork roast

Did you add water or broth? Sometimes those roasts are injected with a solution of water and seasoningsPerhaps this is your problem? When you are done cooking, boil down what is left in the pan and add that to your shredded roast and bbq sauceBon Appetit.

The Roasting dish/pan is too SHALLOW, allowing the Juices to overflow! While 9x13 seems large enough , they usually are only about 1 to 1+1/2 inches high, you need something 'deeper' (higher sides, the roast size is displacing the room) The 'smoking' is coming from the Grease/juices of the Roast boiling overA bigger/deeper pan would give 'more' room for the Juices to spread out.it still will boil, but not over the Top of the pan.

Cannot say that I have ever encountered or even heard of this problem happening before, but an educated guess on my part would be that you used too small of a baking dish and cooked the roast at too high of a temperatureWhile it is important to try and use a roasting pan that is close to the size of your roast, it is usually a good idea to make certain that you have at least some extra spaceAs for the surplus of liquid, you might have cooked the pork at too high of a temperature, which caused much of the fat to render out along with a lot of the juicesAny ice that was on the outside might have also contributed to the problem, although it would take a lot of melted ice to cause such an overflow Unfortunately I do not know how the roast stands at this point in time, so it is difficult to tell what happened or if it can be correctedIf the juices and rendered fat are responsible for the mess, hopefully you have finished cooking the pork, as attempting to cook it any further might result in it being burn and dried outIt seems that a lot of juices materialized in your oven and I can’t quite tell you where it all came fromIf you attempt this recipe with a similar roast in the future, try and use a metal roasting pan that has at least 1 ? - 2 inches of space between the walls of the pan and the sides of the roastDoing so will not only provide the space you need, it will also make for better cooking, as air can circulate around the entire piece of meat, including the bottom.

You need to join the square just as you would finish a sleeve or attach a hoodI place the two ends to be joined together like sandwich bread and crochet with single stitchesYou can also buy a yarn needle and actually sew them together (as illustrated in the attached webpage)If you use a whip stitch, then that creates a really neat effectIf the squares are different colors, I would use only one color for the stitching to create a uniform effect.

Put a cookie sheet on the bottom rack of your oven to protect your elements that allits not rocket science, its pork roast

Did you add water or broth? Sometimes those roasts are injected with a solution of water and seasoningsPerhaps this is your problem? When you are done cooking, boil down what is left in the pan and add that to your shredded roast and bbq sauceBon Appetit.

You need to join the square just as you would finish a sleeve or attach a hoodI place the two ends to be joined together like sandwich bread and crochet with single stitchesYou can also buy a yarn needle and actually sew them together (as illustrated in the attached webpage)If you use a whip stitch, then that creates a really neat effectIf the squares are different colors, I would use only one color for the stitching to create a uniform effect.

Cannot say that I have ever encountered or even heard of this problem happening before, but an educated guess on my part would be that you used too small of a baking dish and cooked the roast at too high of a temperatureWhile it is important to try and use a roasting pan that is close to the size of your roast, it is usually a good idea to make certain that you have at least some extra spaceAs for the surplus of liquid, you might have cooked the pork at too high of a temperature, which caused much of the fat to render out along with a lot of the juicesAny ice that was on the outside might have also contributed to the problem, although it would take a lot of melted ice to cause such an overflow Unfortunately I do not know how the roast stands at this point in time, so it is difficult to tell what happened or if it can be correctedIf the juices and rendered fat are responsible for the mess, hopefully you have finished cooking the pork, as attempting to cook it any further might result in it being burn and dried outIt seems that a lot of juices materialized in your oven and I can’t quite tell you where it all came fromIf you attempt this recipe with a similar roast in the future, try and use a metal roasting pan that has at least 1 ? - 2 inches of space between the walls of the pan and the sides of the roastDoing so will not only provide the space you need, it will also make for better cooking, as air can circulate around the entire piece of meat, including the bottom.