So here is a photo of the wools before I cut them all up and hook them into my Maggie B. "Tulip and Peony" rug! Man this rug is taking a lot of wool! I'm hooking mostly in a 8.5 cut so it is hooking up quite quickly! The difference between the 8 and 8.5 cut strip for speeding up the hooking is quite remarkable! Anyone else notice this?
The progress so far. I'm hooking on the very outside edge to see if it will help me to determine how I want to hook this border. I'm leaning towards a simple wavy line and using all the wools in a hit-n-miss fashion. Any ideas out there for me? Mz. rug hasn't voiced any ideas as of yet.
Now for that easy Beef Stew in the Crock pot....
I took an arm chuck roast that was on sale this week at the market and browned the heck out of it using olive oil in a dutch oven on my little hot plate ( no stovetop yet).
While it was browning I chopped some onion, celery, peeled a few ( 4-5) potatoes and cut in cubes, got out a package of baby carrots and washed them.
Then I tossed all the vegetables into the crock pot. Added a little Wylers Beef Granules (about 1 heaping tsp.) Added about 1/4 cup of water and a Tbsp. of Minute Tapioca.
Now take that browned Roast and plop it on top of the veggies in the crock pot and snuggle it down a little by scooping a few of the veggies up around the sides of the meat.
Now pour about half a can of Campbell's HomeStyle Zesty Tomatoe Bisque soup on top of the roast.
Turn on high an let cook for 4 hours. If you want it to cook all day (perhaps you need to go to work) just put the crock pot on med.
It was crazy delicious and I did not add any salt or other seasoning! The soup has enough salt in it as far I'm concerned to warrant drinking a bottle of wine to cure the thirst! LOL!
The wine of choice was this Gnarly Head Authentic Red from California.
Feeling gnarly headed in Wisconsin. So I think I'll go hook on my rug!