Need some help with knitting a sweaterI am knitting with a pattern that produces a 40'' chest measurement with a size 8 needle for the ribbing and then a size 10 for the rest of the sweater in worsted weight cotton (4quot; x 4quot; 20S x 26R)I am using medium weight wool blend yarn (4x4 18S x 24R)The sweater is for my wife and she has a chest that measures 45''The ribbing starts out small by casting on 68 stitches then adding 13 stitches evenly (over 13 rows) to make 81 and then binds off at the arm holes.My question is I already know that I need to add extra inches for the chest, to do that would I add stitches to make up the measurement or leave it as it is? Since it calls for a size 10 needle for the main part of the sweater (increasing the gauge anyways) would I need to add anything since I'm not using cotton (does that matter)? I'm just worried that if I add too much, once I block it, it will stretch too much.
Tomatoes The type of tomato you use often affects the quality of salsasPaste tomatoes, such as Roma, have firmer flesh and produce thicker salsas than large slicing tomatoesAlthough both types make good salsas, slicing tomatoes usually yield a thinner, more watery salsa than paste tomatoesCanning is not a good way to use overripe or spoiling tomatoesUse only high quality tomatoes for canning salsa or any other tomato productDo not use tomatoes from dead or frost-killed vinesPoor quality or overripe tomatoes will yield a very poor salsa and may spoilWhere recipes call for peeled or skinned tomatoes, remove the skin by dipping tomatoes into boiling water for 30-60 seconds or until skins splitDip in cold water, then slip off skins and remove cores and seedsYou may substitute green tomatoes or tomatillos for tomatoes in any of these recipes.
When I use a yarn that is different from what the pattern calls for, I always do a gauge swatchI knit up a sample square in the size of needle specified in the pattern, and in the stitch pattern specifiedI make it bigger than 4x4, to get more of a sense of how the finished fabric will behaveI make it at least 6 wide, and I knit for 4 or more inches in the pattern's needle sizeThis gives a sense of whether the stitches are too loose or too tight or just rightIf they aren't just right, I adjust the needle size and knit some moreAll this gives me a feel for the yarnAnd then I measure how many stitches I get in 4 and compare that to my patternThis way, I'm not speculating about how many stitches to add because I can see, from the fabric I produce, how many stitches it will take to make the finished itemWhen you are doing your calculations, keep in mind how much ease you want in the finished sweaterSnug 0-2 ease, loose-fitting up to 8 easeStandard ease is about 4Meaning add that much extra width to your total circumferenceSome people balk at the extra time it takes to make a swatch, but I have found that it is a good investmentIt is much better than making a whole sweater that doesn't fit and having to take it all apartAs for stretching, cotton is more likely to stretch and lose its shape than woolWool has memory, so it retains its blocked shapeYou can also wash and block your swatch to see what it will do.
Not So Hot Chile Salsa (makes 3 pints ) 3 cups peeled, cored, chopped tomatoes 3 cups seeded, chopped mild long green chiles 3/4 cup chopped onions 1 Jalapeno pepper, seeded, finely chopped 6 cloves garlic, finely chopped 1-1/2 cups vinegar 1/2 teaspoon ground cumin 2 teaspoons oregano leaves 1-1/2 teaspoons salt 1Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boilsReduce heat and simmer for 20 minutes, stirring occasionally2Ladle into hot pint jars, leaving l/2 inch headspaceAdjust lids and process in a boiling water bath for 15 minutes.
Hello, I'm Italian and as you know we do love pastaThis is a very fast recipe and I hope I'll try to write down something understandableYou need garlic, courgettes (2-3 four 4 people) oil salt and pepper saute garlic in olive oil and add the courgettes grated or cut into small cubesWhen they are cooked add salt and pepper and generous parmigiano or another kind of cheese you likeCook spaghetti or pasta and put it into the pan with the sauce you've made beforeWe like it very muchForgive my English
Make tomato sauceYou can freeze it or can it: 1 1/2 lb tomatoes, coarsely chopped 1/3 cup water 2 teaspoons chopped garlic 3 tablespoons chopped white onion 1 large fresh green serrano chile, coarsely chopped (including seeds) 1 1/2 teaspoons sugar 1 teaspoon salt, or to taste Blend all ingredients in a blender until very smooth, 1 to 2 minutesPour through a medium-mesh sieve into a 1 1/2- to 2-quart heavy saucepan, pressing hard on and then discarding solidsGently simmer sauce, uncovered, stirring occasionally and skimming froth, until sauce is slightly thickened and reduced to about 2 cups, 10 to 15 minutes
