This post isn’t about knitting or coffee, or tea. Today, on December 25th, I wanted to tell about the greatest gift I ever received. Today is the day people choose to regard and celebrate the day that Jesus came into the world.
The Bible tells us that “For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.” John 3:16
The Bible tells us that God loved us so much that He sent His Son Jesus to die in our place.
The Bible tells us that all men are sinners, or have done wrong.
“Wherefore, as by one man sin entered into the world, and death by sin; and so death passed upon all men, for that all have sinned:” Romans 5:12
Ever since the first man, Adam, sinned, all men inherit a sin nature, and also will choose to sin eventually (Gen. 3).
And sin earns us death.
“For the wages of sin is death . . .” Romans 6:23
The Bible tells us that there is more to us than a physical body. We each have a soul, that either lives on and goes to Heaven, or goes to Hell. And Hell is part of the earned death the Bible refers to.
But, God loved you so much, that He provided a means of escape. God became man, to pay for the sins of mankind. His name is Jesus Christ. He was born of a virgin, and never sinned. He is the Son of God, and is 100% God, and 100% man.
He gave up His life for you, on the cross. He did this so that anyone who believes in Him, and calls on Him to save them, will never perish, but have everlasting life.
Jesus rose from the grave, three days later, proving He is God, and that He has the power over death. When we ask Him to save us, He promises us that we will live forever. When this life is over we will go on living in Heaven with God (John 14:2), and He will raise up our bodies in the last day (John 6:40).
“That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved. For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.” Romans 10:9-10
But, like any other gift, each of us needs to reach out and receive it.
You need to ask Him to save you.
”[W]hosoever shall call on the name of the Lord shall be saved.” Acts 2:21
Please accept this free gift!!
Hello everyone. I have a quick drink idea for you. Cola comes in so many flavors. Other sodas not so much. Well you can make your own flavored root beer with any kind of flavored syrup or coffee syrup.
Pumpkin Root Beer is really good. To make it mix 2 tsp of pumpkin syrup into a glass of root beer.
Chocolate root beer is also good. You can make this by using mocha syrup.
And you can add both syrups to make pumpkin mocha root beer. Other flavors are good as well. Vanilla. Hazelnut. Yummy.
Hello everyone! Are you enjoying the Fall season?
Today I have coffee and tea recipes for you that are Zero Carbs, and nearly Zero calories. I also have a regular pumpkin latte recipe if you are interested.
Ok. So first thing you need to do is gather your ingredients. You’ll need coffee syrup. Where do you get that?
Usually any store, but the best place to buy it in my area is Big Lots. Same brand as other stores. $1.99 compared to $3-$6. The Dollar Tree does carry syrup, but it is not as good of a deal.
Now for the creamer. Coffee creamer has quite a few calories. Hear me out. For a lighter drink and the same price you can get twice the ounces if you buy vanilla almond milk. And you might think “gross like soy milk”. It doesn’t taste like soy. It tastes like almonds. And vanilla.
And that’s all you need.
Mocha Pumpkin Zero Iced Coffee Latte
Makes 1 serving.
You’ll need 1/2 a cup of coffee brewed to double strength. You can use pour over.
Instant coffee will work. Use the ratio of 2 tsp of instant coffee to a half a cup of water.
To make from coffee leftovers, pour a half a cup of black coffee into a heat safe container or mug. Then mix 1 tsp of instant coffee into the brew.
Next mix 2 TBSP sugar-free mocha syrup. And 2-3 TBSP sugar-free pumpkin syrup.
Next mix in ~1/4 cup unsweetened vanilla almond milk.
Spoon in ice and stir. When completely cool transfer to a drinking glass. Mix in cold water to fill the glass. Stir and enjoy.
Mocha Pumpkin Zero Iced Chai Latte
Makes 1 serving
What you need:
2 vanilla chai tea bags
Pumpkin coffee syrup
Mocha coffee syrup
Unsweetened Vanilla Almond Milk
A large (~12 oz) coffee/tea mug or heat safe container.
Let tea brew 15 minutes. Mix in syrups. Spoon in crushed ice. Let cool completely. When cool transfer to a drinking glass. Add ~ 1/4 cup of vanilla almond milk and fill the remaining way with water. Stir and enjoy.
strawberry flavored sparkling water
You’ll need 1/2 a cup(mug) of coffee brewed to double strength. You can use pour over.
Instant coffee will work. Use the ratio of 2 tsp of instant coffee to a half a cup of water.
To make from hot coffee leftovers, pour a half a cup of black coffee into a heat safe container or mug. Then mix 1tsp of instant coffee into the brew (I think it tastes best like this).
After you have your half a cup of coffee, add 2 tsp of monk fruit sugar substitute (or sweetener of choice) , 2 TBSP of cocoa mix, and if using 2 tsp of powdered creamer
Stir until dissolved.
Now add two TBSP of strawberry flavored sparkling water. Or the strawberry punch flavored one.
Let your coffee sit until it cools. Carefully spoon ice into your heat safe container or mug until it is full. Stir.
When the coffee is cold transfer to a drinking glass and fill most of the way with water.
If using creamer add now.
Stir and enjoy.
I just bought a new pair of knitting needles, and wanted to talk about them. I was knitting some socks withe Ice’s self striping sock yarn. Well the yarn was too thin for my 3mm 12″ circulars. So as I was looking on Amazon I saw some 11″ HiyaHiya knitting needles in a warehouse deal. I never even heard of 11″ needles, and couldn’t find anything out online.
I was curious so I bought them And I am reviewing them for curious knitters like me. I am not getting paid to review them or anything. (I wish!)
So I used to think I hated small circular needles. I bought a 9 inch 2mm. It just hurt so much to use them. Well I got a good deal on a pair of 12″ circulars with bent tips, (by Chiagoo) and I gave them another try. I love them so much! It just speeds up the sock knitting process so much. And no pain unlike the 9 inch ones.
So seeing the 11″ bent needles figured if they were comfortable, I could knit even smaller socks very quickly.
First of these are very slick. I believe a little more smooth than the Chiaogoos. The Chiaogoos are slightly more grabby. I don’t know one is better than the other. I guess that depends on what you like.
So comparing them to the 12′ pair Chiaogoos, the needles including the bent portion are suprisingly longer. They are 3.5″ rather than 3″.
Since they were different it took me a little while to figure out where I wanted to put my hands on these. But when I slid my hand down and it was comfortable. I figured out that I like my first two fingers controlling the needle and my pinky and rest of my hand free.
I did manage in an independent test to get as small as 6 inches with these (2.5mm). The finished size of a Women’s US 4 (EUR 35; UK 2.5) sock is 7.25 inches. So it should knit any adult size sock.
I really liked them just doing stockinette. They just flew through it. When I was working 3*3 ribbing throughout the entire sock they were slightly less comfortable. But I still used them.
One thing I didn’t like was that they are sharp! I guess some people like this. I hurt my finger on these. I try to knit without pushing off with my finger, but I don’t always do that. This made me stop doing that fast!
Today I wanted to introduce you to a method of brewing tea that you might not be familiar with. And I have a few recipes for you.( I also have a few more recipes in the works!)
The method I want to introduce you to is cold infusion. You actually don’t need heat to release the tea into water. It will work with cold. Heat only speeds up the process. Also tea brewed in cold water is less bitter.
I like to brew my tea overnight, so that it is ready for morning. Otherwise it takes about 8-12 hours. To start add 2-3 tea bags to about 16 oz of water. I like green tea. You can brew infuse it in the fridge, but I always have a bottle of water on my shelf overnight. I just put the tea in that, and when I wake up I have tea.
Something else I like to add to my tea is just flavored sparkling water. They come in a variety of flavors. Sometimes they are very strong and a couple tablespoons in a drink goes a long way.
Cold Infusion Mango Black Tea
2 black tea bags, and 2-3 TBSP Mango Sparkling Water
Cold Infusion Strawberry Green Tea
3 Green Tea bags and 2-3 Tbsp Strawberry Flavored Sparkling Water
Cold Infusion Black Coconut Tea
2 Black Tea Bags and 1-2 Tbsp Coconut Coffee Syrup
Cold Infusion Black and Blueberry Tea
2 Black Tea Bags and 2 Tbsp Blueberry Sparkling Water
Cold Infusion Classic Iced Tea
2 Black Tea Bags and 1 Tbsp agave nectar (I don’t recommend letting this set out unrefrigerated)
How is your summer going? Does some iced tea sound good?
No this isn’t drink less tea and consume less sugar post. That would be pretty pointless.
I just found a simple hack. That is if you make smaller pitchers of iced tea (recipe below), you get by with using far less sweetener (and tea).
I love using my 1 quart French Press for iced tea. Often I don’t really have room in the refrigerator for 2 quarts, but I can fit this little French Press in.
So most tea recipes call for 2 cups of sugar or sweetener per gallon. I brewed a pitcher of sweet tea in my French press. So it holds a 1/4 of a gallon. So using that ratio I would be putting 1/2 a cup of sugar in that little thing.
Now that’s actually a lot of sugar. If you were making hot tea, that would be 6 tsp per cup!
A 1/4 a cup is more than enough, and I have done well with less. 3tbsp even 2 tbsp depending on the tea. Even if you are using a sugar substitute this will stretch it.
A French Press or small heat proof container is necessary.
1 black tea bag
1 green tea bag
1/4 cup of sugar or sweetener (try 3tbsp if you feel like it)
1 and 1/2 tbsp of lemon juice (recommended but optional)
Pour hot water into French Press. Add sugar and stir to dissolve. Toss in tea bags and let brew at least a half an hour. Remove tea bags, and let cool completely. Stir in lemon juice last. In this small batch the lemon taste seems to get stronger the longer it sets. Serve chilled and pour into drinking glasses . Enjoy.
You know what is pretty? Tie dye socks. My friend that I was making the socks for loves tie dye too, and I had mentioned them to her to see if she had ever done them.
No. Also she rarely wears socks in the summer. Or in the winter for that matter according to her.
I guess I will make her something else. 😂 As you can see I had made pretty good progress on them.
I did finish the burnt orange socks. Yay!
The yarn is 100% wool in a merino alpaca blend. It is comfy.
I also started another sock. It is toe up with a cable. I’m concerned that I didn’t cast on enough stitches initially and that this toe might be pointed. 🙁 I think I will know in a few more rows.
Chickpeas are good. They are great to put in a tossed salad and in so many recipes. Did you know you can make a sandwich spread from them? Like tuna salad, or egg salad, chickpea salad goes great on a sandwich. They themselves taste sort of eggy, and go great on a sandwich.
With the price of eggs here I remember this sandwich spread that I liked to make. And I thought I’d share it with you.
Two 15oz cans drained and rinsed chickpeas, or 3 cups cooked.
1 small onion diced finely
Salt and pepper
~1 tsp of olive oil
1/4 tsp onion powder
Sprinkle of parsley
Mayonnaise and/or salad dressing to taste. I recommend olive oil mayonnaise. It is about half the calories of regular mayonnaise and doesn’t taste any different. And I also do half salad dressing. My Mom always did when I was growing up and that’s how I like it.
Either place the chickpeas into a food processor, or put them a bowl and mash them until they are mostly mashed, but with a few chickpea pieces here and there. If not using a food processor I recommend using used the flat bottom of a cup. They just slide through my potato masher.
Add salt, pepper, onion powder and parsley. Drizzle olive oil on until the chickpeas are just coated.
Add diced onion. Add mayo and/or salad dressing.
Spread chickpea salad on bread. Top with pickles, relish, cheese, or topping of choice. Add another slice of bread. Enjoy.
Hello. Have you heard of Bubble tea? It’s milk tea made with tapioca pearls.
Well you know what else is good? Jello tea. In this recipe I used pineapple jello cut into cubes. I mixed it in with a peach lemon and green tea, and it tastes great at breakfast time!
This certainly can be keto and sugar-free. You could even make even make your own jello from scratch. They sell pineapple juice by the quart in the grocery stores. I love that. I don’t know about making sugar-free pineapple jello. To be zero carb I suppose you could use pineapple extract, but I have no experience with it.
Jello Sunrise Tea
makes 2 servings
(I recommend using a French Press)
1 peach tea bag
1 green tea bag
2 TBSP lemon juice
2 TBSP allulose, or sweeter of choice to taste (sugar is fine just not for keto).
Prepared gelatin cut into cubes. 2/3 a cup. 1/3 a cup per glass. A box is more than enough for this recipe.
This recipe is best made ahead of time to enjoy as a morning treat. To begun add tea bags and sweetener to a French Press.
Fill French Press with water and stir to dissolve sweetener. Let tea brew for 10-15 minutes. Remove tea and let cool.
Pour tea into a glass. Add 1/3 cup diced Jello.
Serve with a straw. Enjoy.