Episode 155 - Yarn Bombing A Deer's Antlers

In Episode 155, Greg and Pam discuss traditions, peanut butter recipes, and real swatches.

Many thanks to Rick from WhimzeeStitches for the episode introduction! We would love to have YOU record and introduction to the show! You can find details in the Ravelry Group Pages or on our website here.

Check out our group on Facebook! We would love to have you join us there.

SPONSORS

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NOTES Note on Ravelry Links

Note that many of the links in our show notes refer to pages on Ravelry.com. If visiting Ravelry causes you harm, please be cautious clicking links. If you are interested in a link that is inaccessible to you, you can email info at unravelingpodcast dot com and Greg and/or Pam will happily send you the information

Patreon

You can now financially support Unraveling…a knitting podcast on Patreon! Monthly membership levels are available at Swatch ($1), Shawl ($3), and Sweater ($6) and come with rewards like early access to book club episodes, access to a quarterly Zoom call, discounts on all Knitting Daddy patterns, and holiday cards. Nothing about the existing podcast is changing—we will continue to deliver regular and book club episodes like we have been doing for years—everything available via Patreon is extra. Financial support through Patreon helps us cover expenses like web hosting, prize shipping, and equipment upgrades.

Greg's Projects

• Greg continues working on socks for himself. He is using yarn from Two Guys Yarn Company. They incorporate the Non-Euclidian heel by Sarah Jordan and The Discretion Cuff by Gene Beenken-Draper.
• Greg is also knitting dishcloths. He uses the "Gramma's Dishcloth (Grandmother's 2nd Favorite)" pattern.

Pam's Projects

• Pam worked on a pair of socks for Scott using Paton's Kroy. She is loosely following the Vanilla Latte pattern by Virginia Rose-Jeanes with a Fish Lips Kiss Heel by Patty-Joy White. Pam used a Turkish cast on.
• Pam worked on the Tunisian crochet Loveland Lite by Toni Lipsey. She is using Studio Sox from The Fibre Studio at Yarns to Dye For.
• Pam finished her Frog! by Claire Garland. She got the eyes from CharmersCorner on Etsy.
• Pam worked on Citadel, a shawl by Janina Kallio. She is using yarn from Yarn over Floyd.
• Pam started the Sahara Wrap Sweater by Camille Mikolas using Biggo (in the process of being discontinued) from Knitpicks.

Book Club

• We are in between books now but stay tuned for the next book club selection!

Miscellaneous

• We shared the news article titled: I knitted my own wedding dress for $290 and documented the 200-hour process on YouTube to debunk the stereotypes about my craft. You can find her Youtube video here. Greg talked about knitting about a dozen stitches into @DanielleLanois Danie's wedding dress a few years ago. Check out the pictures below to see me knitting on the dress, and check out Danie's podcast episode from five years ago where she talked about it.
• Greg is going to be the next episode of the Crits & Knits podcast. Tune in for the live Twitch streamon Wednesday, October 26 at 8pm (Eastern). Or, catch the episode on the YouTube podcast a few weeks later.
• Greg and Pam are going to host an Ask Me Anything episode in the near future! You can submit your questions with this form.
• Be sure to enter your Fairs and Festivals entry in the Fairs and Festivals KAL!
• Greg really loves the food at Rocky's Hot Chicken Shack when he goes to SAFF.
• Pam mentioned her Thai Peanut Chicken recipe that is so yummy…
  1/4 cup peanut butter
  3 teaspoons curry powder
  1 teaspoon salt
  1 teaspoon pepper
  3 minced garlic cloves
  2 teaspoons Tabasco sauce
  2 tablespoons ground ginger
  2 tablespoons brown sugar
  6 tablespoons lemon juice
  5 tablespoons soy sauce
  2 tablespoons peanut oil (Pam – I leave this out)
  1 can Coconut milk (shake well)
  1 1/2 pounds chicken, boneless, skinless (add after sauce is made)
  
  Mix all ingredients together (except chicken). Cut up chicken in bite size pieces and place in saucepan. Add sauce to pan and heat simmer until chicken is thoroughly cooked. Serve with rice and veggies–we usually just put it in bowls and mix everything together. YUM!!

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