Weave a lunch pack or water bottle cover
Mason jars are such handy containers for on the go- and as we move on to the next phase of Covid 19 re-opening…being outdoors and travelling more – why not choose now to make yourself a handy jar cozy?
An added bonus, Karen Barnaby has shared her favourite cold soup recipes with us- lunch contents for when your jar cover is made. See the bottom of this post for recipes.
What you will need– materials to use for your warps and weavers and handle.
Use a jar with straight sides- beware of rounded jars where your weaving will form an undercut and be locked on to the jar
Sharon uses yucca (about 6 leaves) a few leaves of dried iris and 16 daylily stalks for the 4 ply braid hand- you can use threads and yarn scraps, fabric strips or plants- strong plants like yucca are great for weight.
a crochet hook, scissors, tapestry needle, needle nose pliers are all handy, but you can make due with a jar, a sharp point for stripping fibre and strong hands.
Weave Along online steps:
These are silent tutorials with ambient urban noises and bird song. Read descriptions for aid, consider this like sitting beside me watching my hands move, lots of repetition helps get the techniques ingrained.
- plain weave start youtube link
- locking the base, twining technique youtube link
- Water bottle cover: twining on a jar form youtube link
twining up the jar sides, plain weave detail youtube link
- Repairing warps, tucking ends, changing weavers youtube link
- 4 strand round braid for strap youtube link
- Stitching on the Strap youtube link
We would love to see your results! Share with us on facebook
Now what to put in that jar?
Recipes as promised!
Raw Asparagus Soup
The cashews and avocado give the soup its creamy texture. Eat it soon after it’s finished to keep the flavour and colour of the avocado.
- 1/2 cup (125 mL) raw cashew halves or pieces
- 2 cups (500 mL) water
- 1 lb (500 g) fresh asparagus
- 1 cup (250 mL) raw spinach leaves, packed
- 1 clove garlic, smashed
- 1/4 cup (60 mL) green onions, green part only, chopped
- 1/2 cup (125 mL) thinly sliced, trimmed fennel bulb, optional
- 1/2 tsp (2.5 mL) finely grated lemon zest
- 2 Tbsp (30 mL) freshly squeezed lemon juice
- 1 ripe, medium avocado, peeled and pitted
- 4 thin slices lemon
Cover the cashews with cold water and refrigerate for at least 2 hours or up to overnight.
Trim the woody ends from the asparagus. Cut off 12 of the best looking tips, then cut each tip in half lengthwise and reserve. Chop the rest of the asparagus into ½-inch (1.25 cm) pieces.
Drain the cashews and place them in a blender along with the 2 cups (500 mL) water and the remaining ingredients except for the reserved asparagus tips. Puree until completely smooth. Check the thickness and seasoning. Adjust with more water if needed, lemon juice and salt.
Pour into bowls and garnish with the reserved asparagus tips and a slice of lemon.
Makes 4 1 cup (250 mL) servings
Chilled Zucchini & Yogurt Soup with Fresh Mint
The spinach makes this soup a vibrant green.
- 3 Tablespoons (45 mL) extra virgin olive oil
- 1 cup (250 mL) thinly sliced green onion
- 2 cloves garlic, minced
- 2 pounds zucchini, trimmed and thinly sliced
- 2 cups (500 mL) chicken stock or water
- 1 cup (250 mL) packed spinach leaves
- 1 1/2 teaspoons (7.5 mL) sea salt
- 3 cups (750 mL) plain yogurt
- 3 Tbsp (45 mL) finely chopped fresh mint
- Freshly ground black pepper to taste
- 2 Tbsp (30 mL) fresh lemon juice
- In a large pot, heat the olive oil over medium heat. Add the green onion and garlic; cook until the green onion wilts. Add the zucchini and turn the heat to high. Toss the zucchini until it wilts. Add the 1/3 of the chicken stock and salt and bring to a boil. Remove from the heat.
- Transfer the zucchini mixture to a food processor or blender and puree until smooth. Add the spinach and puree again. Mix with the remaining chicken stock and whisk in the remaining ingredients. Refrigerate until chilled. Before serving, check and adjust the seasoning. Makes 4-6 servings
- Gingered Yam Soup
- You can use sweet potatoes or squash in place of yams.
- 2 lbs (1 kg) yams, peeled and cut into 1-inch (2.5 cm) chunks
- 2 cups (500 mL) thinly sliced onion
- 1 good tasting apple, cored and coarsely chopped
- 2-inch (5 cm) segment of ginger, thinly sliced
- 6 cloves garlic, peeled
- 1 tsp (5 mL) turmeric
- 1/2 tsp (2.5 mL) cinnamon
- 1/4 tsp (1 mL) nutmeg
- 10 cups (1500 mL) unsalted broth (vegetable or chicken), or water
- 1 14 oz (400 mL) can coconut milk
Place the yams, onion, ginger, garlic, turmeric, cinnamon, nutmeg and broth in a large pot. Bring to a boil, then turn down to a simmer and cook for 30-40 minutes until the yams are tender.
Puree the soup in a blender with the coconut milk. Taste and adjust the seasoning. Cool and refrigerate. The soup will thicken when cooled and can be thinned with water. Check the seasoning as this too will be reduced and adjust as you see fit.
Makes approximately 8, 2 cup (500 mL) servings