Period Crochet – Long Treble (& Crochet Snood Pattern)

I’m in the process of making some snoods for the upcoming Ren-season… (Alright, crocheted snoods are more of a 1940’s thing, but snoods were cool back then, too. Just… not crocheted. But who will know? Kekeke…)

And one of the stitches I’ve encountered from 1942 is the “long treble”. What the what?

Well, thank goodness for the Godey’s Lady’s Book of January 1857 for they have been so kind to clarify it for us:

Long Treble Crochet.– Pass the thread three times, before drawing it through the stitch, thus having five loops on the needle. Draw the thread through two at a time, until all are taken off. This will require four movements.


  • Wrap the thread around your hook three times.
  • Poke your hook through wherever it is you want to be making your stitch, and draw up a loop.
  • You should now have five loops total on your hook.
  • Draw through only two loops at a time, until you are all done. (You should only be doing this four times.)

Go forth and snood yourself.

(Just a note: I don’t use a ribbon, I just crochet it right to an elastic headband thing. It’s easy. And when I’m out all day in the sun at the faire… the last thing I want to be doing is fiddling with something. To do this: don’t tie off your end, just pick up your hair elastic, and throw about two or three sc’s in each “hole” to attach it.)

Crochet Afghan – Easy Butterfly Stitch

You need:

  • 31 oz. worsted weight yarn.
  • Crochet hook J (6mm)


  • Ch. 167
  • Row 1: Dc in 4th ch from hook and next 3 ch *ch 2, skip next 2 ch, sc in next ch, ch 2, skip next 2 ch, dc in next 5 ch; rep from * across; turn.
  • Row 2: Ch 3, skip first dc, dc in next 4 dc, *ch 3, sl st in sc, ch 3, dc in next 5 dc; rep from * across, working last dc in top of ch-3; turn.
  • Row 3: Ch 1, sc in first 5 dc, * ch 5, sc in next 5 dc; rep from * across, working last sc in top of ch-3; turn.
  • Row 4: Ch 3, skip first sc, dc in next 4 sc, * ch 2, sc in ch-5 sp, ch 2, dc in next 5 sc; rep from * across; turn.
  • Repeat from row 2 until desired length is reached. Add fringe if you’re that kind of person.

Graham Cracker Crust & Chocolate Pudding Pie

  • 1.5 cups graham crackers, smooshed. (I take a packet of graham crackers from the box, but them in a Ziploc bag, then smash the daylights out of it with a rubber mallet. True story.)
  • 1/3 cup sugar
  • 6 tablespoons melted butter

Smoosh them all together, and spread in the pie pan. Chill. Or if you want to get fancy, bake at 375 degrees for 7 minutes.

I make my chocolate pudding pie with this crust. My friends think it’s magical, but it’s really just a large box of sugar-free Jello chocolate pudding mix made with only 80 percent of the recommended amount of milk. Use electric mixer on “beat” setting until it’s super thick, dump into the pan, and chill. Impress friends.

Mrs. M’s Delicious, Scrumptious Piece of Heaven

Every Thanksgiving… my almost mother-in-law makes the most scrumptious tray of heaven-on-earth. I think this is perfect for… well… anytime.


  • 5 large sweet potatoes (about 5 lbs.)
  • 3 Golden Delicious apples
  • 1/4 cup fresh lemon juice
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup honey
  • 6 tablespoons unsalted butter
  • 1/4 cup bourbon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2/3 cup coarsely chopped pecans


  • Wash sweet potatoes, and place on a baking sheet; prick with a fork. Bake at 400 degrees for 1 hour or until almost tender. Remove from oven. Let stand 45 minutes or until cooled.
  • Meanwhile, peel and core apples. Slice apples into 1/3″ thick wedges; toss with lemon juice in a bowl.
  • Peel cooled potatoes, and slice 1/3″ thick. Arrange potatoes and apples alternately in a greased 13″x9″ baking dish. Pour remaining lemon juice over potatoes and apples.
  • Combine brown sugar and next 6 ingredients in a saucepan, stirring well. Bring to a boil over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples. Bake, uncovered, at 400 degrees for 30 minutes.
  • Remove from oven; baste with glaze in bottom of dish, and sprinkle nuts across top. Bake 14-15 more minutes or until apples look roasted. Baste with glaze just before serving.

Delicious Things

Whenever I need to bring food to something, I go for chocolate pudding pie. People tell me it’s yummy, so it’s all good. It offsets the lazy I put into it. I take Jello Chocolate Pudding with no sugar added mix, I use about 80% of the milk it calls for, follow the directions and dump it into a pan of homemade graham cracker crust. My graham cracker crust is just a package of graham crackers put into a plastic bag, and then I beat the stuffing out of it. I mix in softened butter until it looks kind of spreadable and then smoosh it all over the pie tin. Stick it in the fridge, watch a movie, and then make the pudding part for it. Ta-da!


My dark love is for Cheez-Its. They are super unhealthy. So I will try this:

Homemade Cheez-Its


  • 1 cup flour
  • 4 tablespoons cold butter, cut into small squares
  • 1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese (preferably orange)
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper


Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes. Place dough between two pieces of plastic wrap or parchment paper, and roll out to 1/8 inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping. Remove from oven when crisp and just starting to brown. Let cool and serve.



(How I do it… scoop out a sufficiently delicious amount of avocado. Mix with salsa.)

How you’re probably supposed to do it:


  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced


In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.


Basil Pesto



Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.



  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste


1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.


Spanakopita (Spinach Triangles/Pie)


  • 1/3 cup olive oil
  • 2 pounds spinach, washed and drained
  • 1 bunch scallions, white and green parts, chopped
  • 1/4 cup finely chopped parsley
  • Salt and freshly ground black pepper
  • 1/2 pound feta cheese, crumbled
  • 1 to 2 eggs, lightly beaten
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 pound filo pastry sheets


Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then choproughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

I’m not a good decorator of anything.

I’m trying to get inspired to decorate… something. Maybe this will help.

These are a few of my favorite things…

  • Stork scissors.
  • Natural fabric; linen, wool.
  • Earthy colors.
  • Monochrome; gray-scale.
  • Victorian inspired; lace.
  • Things that are simple.
  • Gothic, without being sad.
  • Pretty; feminine.
  • Classically beautiful shoes.
  •  Fleur de Lis; elegant swirls.
  • Damask; jacquards.
  • Silver; gold; metallic, yet antiquated.
  • Dark wood.
  • Roses; cherry blossoms.

Happy Post-Holidays

Happy After Holidays! Hope everyone survived the season – I did! I wrapped up another semester of teaching, which was pretty revolutionary for me. It was the first time that I was not teaching in the poorest inner city of New Jersey, and it was quite an eye opener! For the first time, I did not end a week with flat tires, dealing with gang fights, shootings across the street from the school, or dealing with alcohol and drug paraphernalia on the playground. I had a great time, the kids were amazing, I got to teach a lot of art, and work with a lot of autistic children – and I cried so hard when I had to leave. It was great. 

I’m glad that the universe/divine had set me on this path (not like I have any say against that kind of force or anything). Everyday I’m getting a clearer picture of what I want to do with my life and where I want to go with it, so I am grateful. I am always trying to express gratitude in my life – it makes me a happier person and it makes life easier for everyone else to live with me. (My family has had to contend with extended periods of time where I have been applying to almost every funeral home I can find. The only thing standing between me and mortician-ship is an apprenticeship!) However, as much as I love it, live people are kind of growing on me. I’m getting more and more interested in looking for ways to combine working with disturbed/disabled/etc. children (xD) and art. I’m sure it’ll all work out! But I’m a lot more relaxed about life and where my life is going now that more of the wedding/life/etc. stuff has been taken care of. I kept on saying to myself “I’m not stressed”, but I really was stressed – I think any long distance relationship will add a good, thick layer of stress. 

Anyway, I think I’m also de-stressed because it’s winter vacation! I’m not in school, and I’m not teaching in school, hahahahaha.

Well, I had originally wanted to talk about my sewing exploits here so here’s what has been going on during the busiest period of my life EVER! (Seriously. I do not recommend going to school full time, and then teaching full time as well. Awful!) 

However, I have managed to make:

  • Molecule plushies!
  • …that’s about it.

It’s been a really busy semester. However, I have been working on a lot of art… while coming up with art lesson plans for the kids. So I’ve done a lot of… paper weaving, box robots, color mixing…

I’ve been experimenting with some stuff on my own, though:

  • Creating egg, beer, and milk tempera.
  • Drawing.
  • Incorporating textiles into mixed media art.
  • Frame loom weaving.
  • Spinning fiber/creating art yarn.

So I have still been able to have some fun this semester! I’ll have to try and take some pictures and upload them…

I’m also looking at some schools. I’m not sure where I will be, so I am mostly looking at hybrid/online programs. 

  • Saint Mary of the Woods – Masters in Art Therapy
  • Academy of Art University – Fashion Design
  • Savannah College of Art and Design – Art Education 


I realize that I have disappeared from the face of the earth. Well, actually, reality. There was some major burnout – my body had reached its quota for science and science-y stuffity-doos. My brain rebelled. My spirit finally said – enough! Apparently, I really do need to find a way to incorporate my love of the arts into my career – or else I lose it. Big time. Not only have I withdrawn from school, I am soon-to-be-unemployed. However, there is some light at the end of my poverty-stricken tunnel. I am looking at graduate schools for costume design/theater production, art therapy, and stuff. (That’s my favorite phrase – “stuff”.) And I have student teaching next semester (which explains my pending unemployment.) I already have no money… so I am very worried about how I am going to make it through the next few months. it shouldn’t be too bad. I currently live at home, but I am in a bridal party, and no one told me how expensive this baloney was.

In other news, I am happily exploring my love for textiles and fiber. I am learning and experimenting with the weaving process, and hope to move onto knitting looms/boards. I love the look of knit, but my hands do not love it. Weaving on a loom has been a very comfortable and cathartic process, so I am hoping that the same can be said of the knitting loom.

One thing that amazes me is how people can have money to go to the store and buy new clothing. Wow. I either make it or get it second-hand/thrift. You lucky ducks, you. I am really hoping that some of my goods sell while I am student teaching, since I will not be working. If anyone knows of any craft fairs/places-I-can-sell-handmade-goods let me know!

My dream is to have a little alpaca/angora farm. Maybe llamas, too. If I don’t die from all of the adorable-ness, I’ll have a nice little fiber farm. Maybe i’ll breed some cats, too.

Other than having no money, life is going okay. I’m excited about starting a life with Ron. I’m super worried about my uncertain career path. I think… well, I’m hoping… that this is normal.

So anyway, to wrap up, I have been trying to keep my wits about me, find a way to earn some money through my seamstress-ing ways, keep myself out of debt, and apply for some graduate programs.

I lost my super-awesome sewing-on-the-go kit. It had lots of good quality stuff – never buy those pre-packaged “sewing kits” they are crap!

  • The needle threader included with those pre-packaged kits are only good for one use. Then they will break. This is an official law of the universe. Invest in a good one.
  • Buy thimbles that are super comfortable for your style. Do not skip this – do not learn the hard way with an ER trip for a needle through your finger.
  • Retractable tape measure.
  • Embroidery snips.
  • Regular scissors.
  • Glass jar of safety pins.
  • Bobby pins.
  • Extra buttons, elastic, hook and loop fastener, etc.
  • White and black thread.
  • Varied hand needles.
  • Ergonomic seam ripper, a really nice one. (This is my best friend.)
  • Extra jewelry findings.

So I will cheer myself up with some reminders…

Arctica’s Sewing Rules of Acquisition

  • Never buy trim from the craft store. Always buy in bulk.
  • Never buy needles from the store – always, always buy in bulk. Change needles with every project.
  • Clean machines and oil at least every week. Always buy thread in bulk, the best you can afford. Buy compressed air to help keep machines free of debris.
  • Never buy fabric from retail chain stores. Buy local from fabric wholesalers or online in bulk. Buy in bulk when the price is good and build up a stash.
  • In fact, stay away from retail chain craft stores, and buy in bulk.
  • Sewing supplies can be bought very cheap and in very good quality from cleaners/tailors/dressmakers suppliers.