Busting My Yarn Stash

Over the past 6-7 years since I started knitting/crocheting, I have accumulated so much yarn that I am running out of space to store them.  My drawers and cupboards so over runneth that now I have started stashing them under my bed. I think I have enough yarn to open up a little yarn store.  The only problem is that I don’t think I could have borne parting with my precious yarn.  Not that they are anything special.  Most of them are just cheap acrylic yarn. Cheap acrylic yarn they might be, but each one of them represent such great potential to me.  I have churned out so many knitted/crocheted bags/dolls/softies etc from them.  They also provide therapy for me and my mom (a dementia patient).

 

 

I find it hard to part with my yarn.  Up to the very last bit.  In the past year, I have been taking all the bits and pieces and tying them up together and I am proud to show you my skein of Stash Buster Yarn!

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We are knitting a keyboard cover out of it.  My yarn is mostly 8 ply.  We cast on 60 stitches using 3.75mm knitting needles.  I chose this needle size because I wanted a closer knit to keep the dust off my keyboard.  Then just knit till it’s long enough.  I’m not sure how long that is going to take.  But that’s ok.  People who knit/crochet will understand that it’s the knitting/crocheting and not the end product that is all the fun.

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Apple Cheesecake

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I got this idea from a cheesecake my good friend gave me. I thought the apple pie cheesecake was really nice. Only thing was that there wasn’t enough apples. I want an apple pie cheesecake that is chock full of apple pie filling. I don’t know where to get that.  So, as always, if I can’t find it, I’ll have to make it.

It’s my same basic cheesecake recipe but with an extra step. That extra step is to make apple pie filling. Which really isn’t difficult.

Apple pie filling

3 granny smith apples

4 tbsp brown sugar

1/2 tsp cinnamon powder

Skin and cube the apples. Cook them in a pot over the stove with sugar and cinnamon until the apples are tender. This won’t take long.  Do make sure to keep an eye on it and stir constantly to prevent it from sticking or burning.  Leave it aside to cool.

Biscuit base

100g biscuits of your choice (I used cheese crackers coz I have way too many of those)

1/2 stick of butter

Crush the biscuits and mix with the butter. Press crumbs onto an 8″x 8″ lined pan. Pop it into the oven to toast for about 10 min at 150c.

Cheesecake filling

500g cream cheese (room temperature)

2-3 tbsp lemon juice

4 eggs

125 tbsp sugar

4 tbsp plain flour

1/2 tsp baking powder

apple pie filling

Cream the sugar with cream cheese until smooth. Add in eggs, one at a time, making sure batter is well mixed with each addition. This is to ensure minimal lumps. Add in lemon juice, flour and baking powder. Lastly, fold in the apple pie filling. Then pour the batter on top of the biscuit crumb.

Bake bain marie at 150c for about 30 min. Leave oven door ajar and let it cool down in the oven for a couple of hours.  Then refrigerate.

It’s best eaten cold. Not hot or warm, so let this be a real test of your patience.😁

 

 

 

 

 

 

Zucchini

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I like zucchini even though it isn’t particularly tasty.  In fact, the flavor is mild and rather bland.  But it is a vegetable that is so quick to prep and so very versatile. Prepping zuke takes only a minute and it can be tossed into many things.

I get my zuke from the wet market.  My green grocer usually charges me only a dollar for 2 or 3 zukes. It cost about 3-4 times more at the supermarkets. Usually when other customers see me choosing my zuke, they would ask me, how do you eat this?  Some think it’s in the cucumber family coz of the similar shape and size.  Not knowing what to do with it, most people just stay away from it.

There are 2 things I would tell them about zuke.  First, it’s not from the cuke family. It’s from the squash family.  Secondly, and more importantly, if it tastes bitter, do not eat it as it is then poisonous. I read recently that people have perished from consuming bitter zuke.  You’d have to eat a lot of it to die, but I wouldn’t risk it.  I have eaten a few slices of bitter zuke before.  That was before I knew they were poisonous. Didn’t feel any ill effects from it though. So how would you know if the zuke you have is bitter?  I’d usually cut a tiny sliver and taste it.  No sense spoiling the whole pot.

So what can you do with zuke?  This is how I would usually cook it:

  • Slice them into 1/2″ pieces and stir-fry with garlic.  Season with a bit of salt and pepper. Easy and Yum.
  • Cut them into chunks and toss them into spaghetti sauce/curry/soup.  Boil until soft. Super simple.

 

  • Grate 1/2 a zuke and squeeze out excess juice.  Beat in an egg and pinch of salt.  Pan fry for vege omelette.

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  • Grate them and use them as part of my fried spring roll filling.
  • Grate them, squeeze out excess juice and toss into your muffin batter.
  • Some people grate them into long strings and turn them into zucchini noodles.

The possibilities are only limited by your imagination. The only way I haven’t eaten them is raw.