Tuesday, March 27, 2012

Ready to Retreat!

Dates: Monday, Tuesday, Wednesday, April 2, 3, and 4. If no one else is using the facility on those dates, we can check in at 9:30 a.m. on Monday and stay until 4 p.m. on Wednesday. The early check-in and late check-out may change if other groups are using the facility before, during, or after us.

Location: Dumas Bay Centre in Federal Way. Check the link for directions and more information about the facilities. 

Meals: The fee includes lunch and dinner on Monday, breakfast and dinner on Tuesday, and breakfast on Wednesday. Meals are served buffet-style. You can go out to lunch on Tuesday or nibble on snacks. Coffee and tea service during the day will not be provided/ Alcohol is not permitted. Refrigerators and microwave are available.

Bring your special things: tea bags, coffee, milk/creamer, your favorite cup, soda/water, or whatever you would like to drink. Sue V. will bring a pot for boiling water. Anyone bringing a coffee pot?

You may bring snacks to share with others. 

Rooms: The rooms are singles. Each room has a sink and a toilet and linens. Bring an alarm clock if you need one.

Meeting Room: We will be in Banquet Room #1. Bring a pillow, back support, or a camp-style chair if you think you might need one. A map of the facility is on the Dumas Bay Web site, noted above. The meeting room has wireless Internet access.

Schedule

Monday
  • Check at the front desk for location of Banquet Room #1. 
  • Bring your knitting and come to Banquet Room #1. You will be given the key to your room. 
  • Show and share any techniques that you have learned. 
  • Free knitting time and spinners will give their talk on Z twist and S twist and will answer your spinning questions. 
  • Noon  — lunch break 
  • 1:30 p.m. to 5:30 p.m. — open knitting 
  • 6 p.m. — dinner followed by open knitting. 
Tuesday
  • 8 a.m. — breakfast 
  • 10 a.m. — knitting backwards with Sue V. for those who are interested. Please bring worsted weight yarn or scraps with appropriate needles to go with your yarn for some samples.
  • Noon — lunch break (lunch is not provided at Dumas Bay today; this is your chance to go out, perhaps visit a yarn store or two). 
  • 2 p.m. — charity knitting; if you are so inclined, tell us about your favorite charity while knitting 
  • 6 p.m. — dinner 
  • Evening — open knitting 
Wednesday 
  • 8 a.m. — breakfast
  • 9 a.m. to 4 p.m. or thereabouts — open knitting
  • Leave at your leisure. 
This is a casual retreat; you may wish to just read, nap, walk the beach, or visit.

Thursday, March 22, 2012

March Knitting

Members showed off their beautiful knitting at the March meeting. Wow and wow!

How about those knit-one-below scarves?



And sweaters for all ages!




And more!



Thanks much to Libbie for taking the pictures. Great job!

Tuesday, March 6, 2012

March Meeting

Tuesday, March 13
10:30 a.m. 
(Note time!)
Puyallup Library

The meeting will include:
  • Comments from those attending Madrona Winter Retreat in Tacoma and Stitches West in Santa Clara
  • Show and share current knitting projects, including knit-one-below scarves 
  • Final details of spring retreat
Sixteen members attended the knit-one-below class at Rainier Manor Club House on Valentine’s Day. Milly, our instructor from Ben Franklin in Bonney Lake, ran circles around the room as she patiently helped each of us be successful. Please bring your scarf — in whatever form it is now in — to the meeting. Thanks again to Lisa for her time and efforts making arrangements for the class, setting up, providing refreshments, and supervising clean-up. Also, thanks to all members who assisted and brought scones and cookies.

Speaking of scones — and, yes, let’s speak of scones — Nita offers a recipe from her Kona knitting group.

Scones (Kona Recipe)
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
½ cup dried currants or any other dried fruit (see Note 1) 
¼ cup golden raisins or any other dried fruit (see Note 1) 
1¼ cup heavy cream (see Note 2) 
3 tablespoons butter, melted
2 tablespoons sugar

Preheat oven to 425 degrees. Line a baking (cookie) sheet with parchment paper. In a large bowl, mix together the flour, baking powder, salt, and sugar. Add the dried fruit (and nuts, if using any). Gently stir in the cream and any flavoring you may be using. Do not over-mix. The dough will be sticky.

Put a little flour on your hands; take half of the dough, pat it into a disk shape about the size of a salad plate and about 1 inch thick. Place on the prepared pan. Repeat with the other half of the dough.

Using a large knife, cut each saucer-shaped round into eight pieces, but do not cut all the way through the dough. Brush the melted butter on the dough and sprinkle with sugar. If using flavors, add some to the melted butter, too, before brushing. You can also put some nuts on top if you want to.

Bake for about 15-20 minutes or until golden brown.

Note 1: If you use only one kind of dried fruit, then use about 1 cup total.
Note 2: If you use lemon or orange juice, decrease cream to 1 cup and add  cup juice and zest

You can use various combinations of fruits and nuts. Some suggestions:   
  • Almond-Cherry: almond extract, sliced almonds, and dried cherries
  • Lemon-Blueberry: lemon juice, lemon zest, and fresh or dried blueberries
  • Orange-Cranberry: orange juice, orange zest, and dried cranberries
You can use a number of combinations and flavors. Just remember to decrease your cream if using a juice and always add the juice or flavoring and zest to the melted butter for brushing on the tops before sprinkling with sugar.