676: Chs 50-51 — Emma

Oct 11, 2024

Ep. 676: Where My Sproing At? | Chapters 50-51 / Volume 3, Chapters 14-15

Book talk begins at 22:17.

Frank's letter. Frank has NOT behaved beautifully, but do us a favor - take his letter at face value. Tune in and hear us out as we go over yarn, a vintage chinois, and other updates.

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• GoFundMe for Tina Newton (owner/genius dyer) of Blue Moon Fiber Arts and Socks That Rock. If you’ve ever used (and loved) her yarns, now is an excellent time and this is an easy way to say thank you.

• Extended! Grab a lovingly-stitched Halloween quilt now before Oct 20!

• Join CraftLit new Memberships as we work on it!

• The Haunting (1963)

• Tin Can Knits app

• For the Map of the world Afghan purchase link: join Vogue 2002 map of the world Afghan panels stockinette

• My sock darns—inside

• Sock darn—outside

• Ministry of Mending

• Knit Companion by Sally Holt

• Nobody Wants This

• League of Women Voters

• Chinois

• Branston Pickle

• Hot crab apple and chili jelly recipe

• Hot crabapple chili cheese

 

Notes: Omg, I found the recipe!!! Here’s the recipe for Crabapple Chili ‘cheese’—like a chutney but fewer bits—and the recipe for Crabapple Chili jelly—which Thing 2 said tastes like better than real honey…which means I think I needed to cook it longer/higher, but 🤷🏻‍♀️

Either way, make the jelly first then save the pulp after straining to make the cheese.

I didn’t have access to crabapples so instead I went to our local cidery and asked for the tartest/driest apples they had. She did not steer me wrong. 

I added a booster step this time:  I have an apple peeler so I saved peels and cores, put them in a cheesecloth bundle, and cooked those down separately to get all the good pectin-y bits out. I reduced it by half then added that to the strained jelly. 

I also made this in an instant pot. I can’t always guarantee I’ll be able to get to the kitchen when a timer goes off, so I used our trusty InstaPot on ‘Manual’ for boiling (takes 1-1/2 to 2 one hour cycles to get a good boil on a vat of Fruit pulp) then I used its “slow cook” for simmering.

Worked a dream. I did the cheese in a regular heavy-bottomed saucepan—much less of it to work with.

 

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