Which Crochet Hook Should I Use?

I've been crocheting for a very long time (55 years) and think I'm experienced enough to talk about the differences in crochet hooks. The 2 most popular brands are Susan Bates and Boye. I used to never think about the differences in these 2 hooks until about 18 years ago, when it just hit me! My Susan Bates hooks are more comfortable in my hands and if for some reason I need to use one of my Boye hooks because I can't find the size I need in the SB brand, it just feels so awkward to use the Boye brand hooks. I think I finally figured out why. 

I have very small hands. In fact, smaller than the average women. I wear a size 3½ ring on my "ring" finger and that's the size of my engagement ring and wedding band. I can never, ever find rings to fit me! I wear a size 4 on my right hand and that size is not easy to find either. So it's safe to say my fingers are the size of small girls fingers. I've actually tried my 3½ size rings on the hands of 5 year old girls and they actually fit! I'm not saying they don't exist, but I've never found another woman who has fingers as small as mine. But now, 2 of my granddaughters, ages 21 and 25 can get my size 3½ rings on their left ring finger. I guess they take after me.

But back to the crochet hooks, the "shaft" of the Susan Bates hooks are shorter than the shaft of Boye hooks. If you don't know which part of the hook is the "shaft", it's the part from the "thumb rest" to the "throat" of the hook. See the illustration below showing the different parts of a crochet hook. This illustration came from "Cranberry Crochet" and if you want to read more, click on the link below.

Parts of a Crochet Hook

Anther reason I think Susan Bates are more comfortable in my hands is because I use the "Pencil hold". When I learned to crochet at 18 years old in a college class, we were taught to use the Pencil hold. Actually, back then, in 1968, I had no idea there was any other way to hold the hook. When I found out several years later that some people held their hook like they'd hold a knife, (called the knife hold), I thought they were doing it wrong because I'd never seen that before.

I also have a theory as to why some people have problems with pain in their hand and wrist, such as Carpal Tunnel Syndrome. For more info on that, see my post HERE.

Cranberry Crochet:

https://cranberrycrochet.com/7-parts-of-a-crochet-hook-you-need-to-know/

 https://youtu.be/uXR2T3QFf_g

Tuna Quiche - Gluten Free

 

My Tuna Quiche
Gluten Free Crustless
Keto Friendly

I'm crazy about any recipe with Tuna, but had never made a Tuna Quiche. Since I had fresh mushrooms, and other ingredients I thought would go in it, I came up with this and have to say, it's pretty good and packed with PROTEIN! I like to serve it with grapes or other fresh fruit. 

Tuna Quiche - makes 1 quiche

Preheat oven to 359º

* 1 - 6 oz can Albacore Tuna (or 2 cans) drained

1 - 1½ cups  fresh mushrooms, sliced

* ½ - ¾ cup fresh broccoli (or any other vegetable, like green pepper,       zucchini, chopped tomatoes-into bite size pieces)

* ½ cup chopped onion

* 1 - 2 Tbs butter or oil

* 4 eggs, whisked

* 1 cup mozzarella or any other other grated cheese (suggestions-Swiss, Havarti, Colby, Feta, cheddar)

* ½ cup (or less) mayonnaise (not salad dressing)

* ¼ cup cream or milk

* ½ cup cottage cheese

* Salt and Pepper to taste

* A little onion powder & garlic powder to taste

*Parsley or Chives for garnish

I love fruit with ANY kind of quiche!

Saute mushrooms, broccoli and onions in butter for 3-4 minutes but not fully cooked. 

While vegetables are cooking, put into a large bowl the whisked eggs, tuna, cream, cottage cheese, mayonnaise and spices. 

Mix together and add the sauted  veggies. Pour into greased pie plate and add more grated cheese if you wish. Sprinkle with a little fresh or dried parsley or chives for color.

Bake at 350º for 35 - 45 minutes, or until a knife comes out clean and quiche is firm and not jiggly. In MY oven I have to turn up the heat to 375º and bake about 40-45 minutes

Enjoy!

FREE Crochet Peek A Boo Hat Pattern

 

Peek A Boo Crochet Hat
FREE pattern
By
Mary Jane Hall

Several years ago, my crochet Shrug pattern, pictured above, was published in Kim Werker's, book "Get Hooked Again", as a follow up to her book "Let's Get Hooked", that was highly successful. Both books have easy patterns for beginners, with designs especially appealing to teens.

My shrug pattern (above) was published in the book, but they didn't have room for the matching hat pattern, so they posted it as a free pattern on Kim's blog, which is no longer available. 

A crocheter, on Ravelry, wrote me today saying she was having trouble finding my free pattern, as it was no longer available. So I set out to find my original pattern and thought I'd post it here on my blog. 

You can find my FREE pattern for the Peek A Boo Crochet Hat HERE.

Peek A Boo Crochet 
Hat Pattern
By
Mary Jane Hall

Dennis's Philly Cheese Steak Chowder

This soup was created by my friend, Dennis Bevers. He's a fellow Texan,  who is now my fiance.

Dennis's's Philly Cheese Steak Chowder

Dennis's Philly Cheese Steak Chowder

1 -  15 oz box Steak-Ums or shaved beef from any grocery store

2 - Tbs olive oil or butter (to me, it tastes better with butter!) I had to keep adding butter when I was cooking the vegetables and then again when I cooked the steak - about 6 Tb butter total

16 oz fresh button mushrooms, sliced

1 cup onion, chopped

1 cup green pepper, chopped

8 cups beef broth or or 2 - 32 oz boxes

2 - 8 oz cream cheese, softened (I ended up using 2½  (8oz) boxes because I added more broth

Salt and Pepper to taste

Garlic powder or minced garlic, to taste  (I used about ½-1 tsp powder)

2 cups Provolone, Havarti cheese (or a mixture). I used 1 cup Provolone and 1 cup Havarti.

Parsley, chopped, if desired

 Garnish: 1 cup EXTRA grated cheese to place on top of each individual bowl of soup. (3 cups cheese total for soup).

Toasted Sourdough bread to dip in soup 

Directions

Place beef broth in soup pot and heat on low, adding chunks of the softened cream cheese. Whisk occasionally so cheese will blend with broth.

In the meantime, heat olive oil in large frying pan. Add sliced mushrooms, chopped onion and green pepper; saute til softened. Add this (including ALL liquid) to soup pot with broth and stir.

Then saute Steak-ums in same frying pan, adding a little more oil or butter. It's ok if it breaks up. When cooked, add to soup/broth and stir all together, making sure cream cheese is blended.

Add 2 cups grated cheese, while stirring, to blend. Then add salt and pepper to taste.

After pouring soup into individual bowls, add more shredded cheese to top of each one. Toast bread for each person to dip into soup. Don't skip this step!

This is absolutely delicious! It's now one of my favorite soups! I know you'll love it too!

Sketches-Designs for Submission

 Examples of my Sketches for Submission of Designs for MagaZines or Crochet Books

I'll be adding more so please come back!

This is an Example of a Top I had Published in my Book, Positively Crochet! This design was Published several years before "off the shoulder" tops became popular, and that's because I used to look in Runaway design magazines to see what was going to be in style. So I was ahead of the styles in stores!

This sketch was for a Double Breasted Jacket/Sweater I submitted that was Published in "Crochet" magazine

The BEST 7-Layer Salad!

 THE BEST SEVEN LAYER SALAD  (the sauce is what makes it!)

7 Layer Salad with my Special Sauce/Dressing

In a very large bowl, layer the following: 1 head lettuce, (I use Romaine & it doesn't wilt or get soggy if you have leftovers), 1½ cups fresh broccoli & 1 cup fresh cauliflower (small pieces), 1 small package (10 oz?) frozen peas (thawed), chopped sweet Vidalia onion, 1 can sliced water chestnuts, (cut in matchsticks) ½ cup cheddar cheese, ½-1 lb bacon. I use at least 12 oz or a whole pound! (cooked & crumbled-add right before serving)

Optional ingredients: diced green pepper, celery, hard boiled eggs.

SAUCE (or dressing): 1 cup Hellmanns mayonnaise (not Miracle Whip), 1 cup sour cream, ¼ - ½ cup sugar (I use ¼ cup), ¼ cup dried parmesan cheese in the plastic jar (absolutely essential and  sets it apart from other salads). Pour sauce/dressing on top of salad. Do not stir salad. Depending on how much lettuce you have, you may not need that much sauce OR if you have a huge amount of salad you may need more sauce). Cover salad and leave in refrigerator overnight without stirring. Just before serving, stir salad & add crumbled bacon (that's been heated in the microwave 10 seconds if it's been in the refrigerator overnight). Enjoy!! 

Portabella Mushroom Sandwich

Portabella and Sweet Red Pepper Sandwich

*Note-we had these delicious sandwiches in a little cafe at Hocking Hills & I came home & recreated them!

Portabella Mushroom Sandwich 

 Mary Jane’s recipe

Ingredients

Portabella Mushroom caps, sliced sideways about ½" thick

Red Bell Peppers, sliced flat

Mozzarella or Provolone Cheese Slices    

Focacciaa, Sourdough or Italian bread, large slices (GF bread if you need to avoid gluten-my favorite to use for this recipe, because the slices are not tiny,  is Canyon Honey White or Hawaiian Sweet, which is not always easy to find)

Dressing

Mix ½ cup Mayo  & 1 tsp Italian salad dressing

Fry mushrooms & red peppers on both sides til charred, in butter or olive oil. Toast bread in skillet w/ butter or oil. 

Spread mayo mixture on each side of toasted bread. Place in this order on bread - cooked mushrooms, peppers & motz cheese. Place sandwich in microwave to melt cheese. 

I love this sandwich so much and consider it very special! I made it again tonight and ate sweet Vidalia onion on the side and fixed sweet iced tea, which hit the spot. So good!

Suggestion: I have not tried this yet, but I bet the sandwich would be good with roasted red peppers (in oil you find in a jar), to replace the fresh red pepper. In my grocery store (Kroger), you'll find those red peppers in the jar, near the salad toppings and rows of fresh nuts. I'll try that next time, because I have some in my fridge.

Other Suggestions: I think this sandwich wound also be good with fresh tomato slices and/or lettuce too.

I'm not crazy about Italian dressing, but the 1 tsp you add to mayonnaise helps to make this sandwich special. That's the exact taste of the sandwich where I tried it in the small cafe (in a bookstore/library) at Hocking Hill, Ohios.

Mary Jane Hall's version of the Portabella Mushroom and Red Sweet Pepper Sandwich