MOD EX-LRG RETANGULAR HOTPAD; Coalinga-CA

MOD Ex-Large Rectangular Hotpad.

A few days ago, I was inspired to start crafting an extra-large hot pad for my rectangular Pyrex oven baking dish, because juggling my smaller wooden & cork ones to accommodate, is ridiculous.

Because it is the fall season - even though we live in a very warm climate currently, I used a worsted yarn in jewel tones that fit Fall. MPO

Jewel hued yarn for Fall colors; I decided not to use the aran worsted.

The hot pad goes quickly is you do not have much to do but work on it 😉; if you are a busy parent running after children, or holding down an outside job … it may take a day or two longer. I am retired, and when not satisfying the itch of my gypsy feet by travel between states, I have time to sit and work on a small project until it is finished.

My hot pad design is a textured pattern, and it is double thickness as well as extra long in length: the double thickness is worked in one long, continuous, round from start to finish.

Materials:

About 2 oz. (give or take) Red Heart Variegated worsted weight yarn; # I crochet hook & scissors.

Terms used:

ch = chain

sc = single crochet

sts

With yarn & crochet hook, make a foundation chain of 29; turn at end of chain & sc in 1st ch - work 1 sc in each the back loop of ch sts 

1 sc in each the back loop of ch sts.

When you get to the end of the starting foundational chain, 1 sc across row again - this will create the double thickness:

1 sc across row again …

This will create the double thickness.

Row 2: Now you will begin the textures pattern that will be worked throughout the entire pattern from start to finish - work as follows: working in rounds, make *1 sc in next st, then 1 sc in back loop*; repeat:

A regular sc.

A sc through the back loop.

Textured Pattern detail.

Working in rounds.

That's it.

Continue row 2 pattern for a length of 12". Cut yarn & whipstitch open end closed; weaving in loose ends.

12-inches long. End off work.

No more worries about scorched countertops.

Very simple.

Very useful 😁👍

VAL'S TASTY MEAT LOAF Recipe; Coalinga-CA

September 29th: The days are getting cooler 😉 (74-degrees instead of 100-degrees) here in Coalinga-CA, and I'm feeling a nip of Fall on the breeze even though the sun shines brightly 🌞, the leaves remain bright green, and sandy-clay loam fields sprawl into the far horizon.

It is the end of September, & it feels like Fall. I really like this area, so I am glad we will be staying through the winter months 😊

This morning while drinking my pumpkin spice morning cup of joy juice, my waking Fall senses were hungering for meat loaf sandwiches to enjoy with last night's left-over salad - Holland doesn't particularly care for meat loaf, but I know I have a recipe that can change his mind 😘; it's an old recipe I clipped, saved, and have used with regularity since the mid-1980's … so, I searched my old Blog Posts, found it, and altered it a bit 💡🎯 to fit today's needs 👌

I think you will like it, too 😁

Ingredients.

VAL'S TASTY MEAT LOAF ~ 8 servings

¾ c minced White Onion * ½ c minced Celery * ½ c shredded Carrot * 2 Garlic cloves, pressed * 2 Tablespoons Butter * 1/2 tsp Himalayan Pink Salt * ¼ tsp Cayenne, ground * 1/2 tsp Black Pepper, ground * ½ teaspoon freshly ground White Pepper * ¼ teaspoon ground Cumin * ¼ teaspoon ground Nutmeg * 1 tsp. Dry Milk powder * ¼ cup Water * 2 Eggs, beaten * ½ cups Cracker crumbs * 1 medium-size mixing bowl * 1 9-inch Baking Pan

(1) Preheat over to 350-degrees.

(2) In the mixing bowl, combine all ingredients; mix thoroughly.

Pulling the meat loaf together …

With both hands, form into a round loaf & place in the ungreased baking pan. Place loaf in oven & bake for 1 hour … or until no longer pink in center.

(3) Remove from oven & cool meat loaf for 5 minutes before slicing = about 15 minutes if slicing for sandwiches.

SO good … and it won my husband over, too  👍