Archive for May, 2010


Pattern Sale

Patterns for the Aran Pullover (men’s XS-L) and the Swellegant Elegance Short Sleeve Sweater (women’s XS-L) are on sale for$3.99 at Hookerbear Creations during the Memorial Day Weekend. Check it out!


Swellegant Elegance

I have reworked the Swellegant Elegance short sleeve sweater in sizes XS-L (finished chest sizes 32”, 35”, 40”, 43”). The original design was worked in fingering weight cotton for plus sizes:

The resizing was done using Kraemer Yarns, Saucon Sock (44% Cotton, 43% Acrylic, 13% Nylon):

I will be reworking the plus sizes in the Kraemer yarn since I find the 100% cotton to be a bit too heavy for the project. The newly designed plus sizes will be available some time in June.

In the meantime, the XS-L larges are now available for purchase on my website: Hookerbear Creations and also in my store on Ravelry


Recipe of the Week

Tortellini Salad

2 lb frozen or fresh tortellini
3 green onions chopped
1/2 lb fresh mushrooms sliced
1 can large black olives
Chiffonade* of fresh basil leaves (10)
16 oz Italian salad dressing (bottled – I recommend Bernstein’s – or homemade)
1/4 cup grated parmesan or Romano cheese

Cook tortellini al dente (follow package directions). Rinse thoroughly with cold water. Drain completely. Combine tortellini with remaining ingredients. Toss well. Refrigerate overnight. Toss again before serving. If mixture is too dry, add more dressing, 1/2 cup at a time.

* Stack basil leaves and roll lengthwise, creating a straw. Slice along the width, making fine strips.


Recipe of the Week

Stuffed Bell Peppers

12 Bell Peppers
3 lbs ground meat (beef, pork, turkey, sausage or combination of any)
2 tablespoons olive oil (or any cooking oil)
2 lrg onions coarsely chopped
4 cloves garlic crushed
4 stalks celery diced
2 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
1 cup dried parsley flakes
4 eggs, slightly beaten
2 cups bread or cracker crumbs
1 cup grated cheese (parmesan, Romano, asiago or combination of any)
salt and pepper to taste

Cut tops from peppers, 1/2 inch from stem,. Clean thoroughly. Parboil or steam 8 prepared peppers for 2 minutes. Set aside and let cool. Dice remaining 4 peppers and set aside.

Brown ground meat, drain and set aside.

Remove drippings from pot. Add oil. Saute onions, diced peppers and celery over medium heat. When onions are slightly browned, add garlic. Cook for one minute, stirring frequently. Stir in herbs until combined. Add in browned meat, mixing thoroughly, and continue cooking for another 3 minutes. Stir in bread or cracker crumbs. Remove from heat. Mix in eggs, taking care not to scramble them in the process. Add cheese. Salt and pepper to taste. Let mixture cool.

Preheat oven to 350.

Stuff the prepared peppers. Top each with a sprinkling of bread crumbs or your favorite pasta sauce.

Bake in covered baking dish for 45 minutes. Remove cover. Continue cooking 15 minutes longer.

Serves eight.

NOTE: Stuffed peppers may be frozen before baking. I find a one-gallon freezer bag will hold 4 peppers. Make sure the peppers are completely defrosted before baking.


What’s in the oven?

Those of you who know me well are aware that I love to cook…my ample waistline is testament to that. When I was younger, I had the dream of opening up a restaurant. Reality set in with the realization that my chance of success was limited. The survival rate for new restaurants is not encouraging. Still, I continued to hone my culinary skills and, when time and resources permit,  I greatly enjoy entertaining friends and family with a variety of goodies from the stove.

Beginning today, and weekly, hereafter, I will feature one of my own recipes, for your enjoyment. With everything from sweets to savories, I’m sure you’ll find something to enjoy. While it’s a bit too late in life for me to entertain owning my own establishment, I can perhaps use this medium to share with you my true passion in life.

Today’s Recipe:

Corn Chowder with Chicken and Ham

4 lbs (64 oz) cut corn, fresh or frozen
1 quart milk
2 tablespoons olive or any cooking oil
2 medium yellow onions, finely diced
3 stalks celery, finely diced
2 cloves garlic. minced
2 green or red bell peppers. finely diced (optional)
1/2 pound chopped ham
1/2 pound shredded cooked chicken breast
2 teaspoons dried thyme
1 teaspoon white pepper
1 teaspoon salt, or to taste

Saute onions, celery and (optional) peppers in stock pot or large dutch oven over medium heat. Do not brown the mixture. When onions are soft, add garlic. Reduce heat to low. Cover and continue cooking while preparing corn. Stir occasionally.

In a blender or food processor, puree 3 lbs corn with milk, 1 lb at a time with 1 cup milk. (If using frozen corn, defrost before pureeing.) When mixture is smooth, transfer to pot. Add remaining 1 lb corn kernels and milk. Stir thoroughly. Bring mixture to slow simmer. Add ham and chicken and seasoning. Combine ingredients well. Cook until thoroughly heated and serve.

8-12  servings



For  anyone interested, upcoming classes in Oakland CA, taught by yours truly. Tell your friends.

Crochet for Beginners

Learn the six basic stitches of crochet and explore pattern reading while completing two in-class projects. Welcome to the wonderful World of Crochet. Sundays, May 9,16,23 12pm-2pm

Materials list: “H” or “I” hook and one skein of smooth, solid and light-colored worsted weight yarn. Supplies available at store.

Please call in advance to reserve your space in the class.


Piedmont Yarn and Apparel
4171 Piedmont Avenue
Oakland, CA 94611


Introduction to Crochet

Learn basic crochet stitches to whet your appetite for further exploration. Ideal for someone who is curious about the craft but doesn’t want to make a commitment to a more extensive class.

Materials list: “H” or “I” hook and one skein of smooth, solid and light-colored worsted weight yarn. Supplies available at store.

Please call in advance to reserve your space in the class.


Piedmont Yarn and Apparel
4171 Piedmont Ave
Oakland, CA 94611

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