Knit Twelve - A Lesson To Carry With You and A Recipe

A work in progress.

My first knitting project that is not a square or a rectangle!

I mastered new tools beyond my favorite fat needles, like ... circular needles ... double pointed needles ... and stitch markers.

There were all manner of new lessons learned like ... increases ... decreases.

Here it is! At l-o-n-g last!

And new techniques with amazing results like ... yarnover ... yarn forward ... and yarn back.

I learned the difference between ... knitwise and purlwise ... right side and wrong side.

And I was challenged to remember the meaning of abbreviations like ... K2 tog ... SSK ... and KFB.

The felting process.

And, perhaps the best lesson learned ... washing wool is a useful knitting process ... it makes wool yarn dense and strong ... and it mats a multitude of sins ... into one really sturdy, beautiful tote bag.

A drum roll please!

Love, love, love it!

BTW ... the three stripes are my own element ... the pattern only had one.

I may be a novice knitter ... but I am a creative crafter from way back ... always needing to give my work my own personal touch.

Thanks to Susan and Greg for providing our area The Yarn Shoppe ... a place to learn ... and buy lovely yarn ... and spend time ... with a very nice group of knitters ... who are always happy to help beginners.

And now ... the recipe.

I made this casserole for Easter dinner and got several compliments, which came as somewhat of a surprise.

I mean, we like it, but it's nothing fancy. Easy, colorful, sweet and simple -- but not sophisticated or worldly. A great recipe to pull out at the last minute, or to fill out a menu.

But I love it. And other people like it.

A handy little recipe with a great reputation.

I like LOVE that in a recipe! And I like love compliments too.

BAKED TOMATO CASSEROLE
2 16-oz. cans diced tomatoes with liquid
1 cup chopped onions
2 tbsp. butter
1/4 cup sugar
1/4 cup light brown sugar
2 - 3 slices good bread, toasted and cubed (white or whole wheat)

Melt butter is a skillet over medium heat. Add onions and saute until translucent. Stir in tomatoes and sugars and continue cooking for about 10 minutes. Stir in the toasted bread cubes. Pour into a shallow casserole dish and bake at 300 degrees for 50 - 60 minutes.
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