this is the SCARF that never ends…😎

:::singing:::: 🎵This is the SCARF that never ends… yes it goes ON & ON my friends! Someone just STARTED knitting it not knowing what it WAS… & they’ll continue knitting it FOREVER (just because…😎)🎶

Already enormous, I’ve got this skein to finish and yet another to go!

This was a kit offered by String Yarns of NYC called “Missoni”. The fiber consists of twelve 50 gram balls of Indulgence 6 ply with silk, with Filatura DiCrosa’s Fine Superwash Zaria for the white stripes.

It makes for a super soft and extremely warm winter scarf IF “it ever ends”. 😎

Sourdough pancakes? Yes, please 🥞🥓

I’m the kind of cook that prefers to make everything from scratch. It tastes better and is better for you (less preservatives).

Well, Dorothy’s™ Sawtooth Sourdough pancake OR Waffle batter changed all that. I can’t believe how delicious something from a mix can taste! I first discovered Dorothy’s at the (seasonal) fruit stand where I bought my fresh peaches 🍑 .

1 cup mix + egg + water + oil = HEAVEN 🤗

Get YOURS at:

Soup of the Day is Vegetable Beef

There’s a chill in the air 🍂& that means bring on the comfort food 🥣

Delicious Vegetable Beef Soup


Kid-Friendly, Soups & Stews

Makes 8 ∙ Difficulty Easy ∙ Source


1 cup dry white beans

1 pound lean ground beef

1 cup chopped onion

1 cup diced carrots

1½ cups diced potatoes

¾ cup diced celery

3 cups canned tomatoes or juice

2 cups frozen peas

1 cup macaroni, rice, barley OR fine egg noodles

1½ TBSP beef bouillon granuals

1 TBSP Worcestershire sauce

1/8 TSP cayenne pepper

10 cups water

2 TBSP sugar

½ TBSP salt or to taste

½ TSP pepper

½ TSP basil

½ TSP parsley


Soak beans in 10 cups of water overnight. Cook beans one hour. Brown and drain hamburger. Add to soup pot. In hamburger pan, saute onion & celery til softened; add to soup pot. Add carrots & potatoes to soup. Simmer 30 minutes. Add remaining ingredients and simmer 30 minutes more or until macaroni (or barley or whatever) is tender.Absolutely Wonderful! Kids LOVE it and it freezes well.

My kinda town, Chicago is 💕

Playing tourist in my hometown of Chicago, on a spectacularly warm October 🍁weekend.

For the best city view, head out to the planetarium – snap a selfie & then cab it to “da Bean” (or Cloudgate which is the sculpture’s official name)



LUCENT – the sculpture in the John Hancock center lobby, represents the stars in the northern hemisphere – simply gorgeous!

95 stories up (John Hancock building) is the attraction called TILT which allows an unprecedented view of the city by – you guessed it- having the viewing window MOVE out & DOWN 😱. A MUST DO!!!’

Wendella Boats offers an architectural tour, that was the perfect way to spend the warm & sunny afternoon

Until the next time, sweet HOME Chicago 😘all photos & film mine, unless watermarked™)

Shrimp 🍤 Toast

Super easy to make and SO delicious! I’m making Shrimp de Jonghe for dinner & decided to use some of that 🍤 for our favorite appetizer.


uncooked shrimp peeled, deveined and 5 waterchestnuts or equivalent celery minced

1 teaspoon ginger root finely minced

1 egg lightly beaten

1½ teaspoons cornstarch

1 teaspoon sherry

½ teaspoon salt

dash pepper

4 slices white bread

oil for deep frying


mix shrimp, ginger, water chestnuts with beaten egg, corn starch, sherry, salt and pepper. Blend well. Trim crusts off bread. Spread shrimp mixture evenly over bread and then slice into 4 squares or 4 triangles. To prevent knife from sticking during the spreading, dip blade 1st in cold water. Heat oil to smoking. Place bread shrimp side down on a slotted spoon; then gently lower into oil. Reduce heat slightly. Deep fry til golden brown. Drain on paper toweling.

* I don’t typically have white bread at home so I substituted some bakery sliced Vienna.