penguin-429125_1920This photo has nothing to do with anything ever except that I do love fluffy baby penguin chicks so fluffy baby penguin chicks we shall have.

September’s themes will be as follows:

-Myth and Meme Month

September will be looking at the mythology, folklore, and urban legends that run to the obscure and the weird. That means a lot of local legends, world mythology that isn’t the ‘big’ whatever of the pantheon that I’m writing about, and Internet based myths like creepy pasta and fakelore. I can’t guarantee that you’re not going to have heard it before, but I’m looking for the odder stuff I personally haven’t come across.

-Pantry Staples

Remember how I said that Mid was looking for a job? Well, he found one-but it may not be the best paying endeavor, especially at first. I will be looking at recipes, tips, and hacks to help either make your kitchen healthier, cut down on money-or both.


If and when I get sick of making bbq sauce and chip dip, I’ll be looking at recipes to start easing into autumn-think pumpkins and comfort foods. My friends wanted me to make nothing but soup. I can’t live on nothing but 30 days of soup, guys.


Other things of note:

-Fall Into the Holidays

This year’s round of Fall Into the Holidays will be open the first day of fall (depending on which calendar you use). It’s a Tuesday, and will be held on Tuesdays this year going forward.

Each round will be open to ‘seasonal’ entries, however you want to define that. Every entry will be pinned, random entries will be stumbled, and the features will be stumbled as well.


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Stumbling Into Stumbleupon

stumbling into stumbleupon

Yes. I know.

Yet another social media platform.

I have to admit, I’m really, really late in adopting Stumbleupon. I understand that getting page views and unique visits is dependent on getting your links out to as many places as you can as quickly as you can, but I don’t, frankly, have time to play the social media network game the way that it needs to be played to be effective.

Then someone liked my pickled onion post on Stumbleupon and I suddenly was looking at stats that were up to a 1,000 hits higher a day than before. For a blog this size of mine, that’s huge. Absolutely huge.

This is not a primer on Stumbleupon usage, because I’m still too new at this for it to really function that way. And I will say that I’ve heard that it’s really variable; some people will have a wonderful experience with a flood of hits and other people will just have a trickle. But a hit’s a hit, so if you have time, it might be worthwhile.

1. Set up an account

You do have to have an account-and for more reasons than just uploading your own links (which you have to be careful with doing, anyway-but more on that in a minute). Stumbleupon seems to like feeding your links to more people the more you like other people’s links.

2. The dreaded browser bar

Yes, stumbling is easier if you download their bar. There’s also a free phone app for stumbling other people’s links. And then actually use it.

3. You have to stumble other people’s content

I have to admit, stumbling a few times a day is not a huge deal for me. I use the phone app when I’m on break or lunch, and I actually like looking at random web pages so for killing some time at home, it’s not a huge deal.

This is completely unscientific, but I have noticed that I get a lot more Stumble traffic on the day that I’ve stumbled and liked other site’s materials.

4. Don’t stumble too much of your own material

This is one of the big issues with stumbling over pinning. Stumbleupon doesn’t like too much self-promotion. You really have to make sure that you weight your likes and additions heavily towards other people’s media.

5. It’s really, really, really variable

There are some people who have told me that the majority of their traffic comes from stumbles. There are some people who have told me that Stumbleupon usage did nothing but clog their spam filter and gave them litte to no hits. I think that any hits are good hits, but there are some days where Stumbleupon will give me close to 2000 hits and other days where I don’t get any.

6. Networking

Networking doesn’t seem to matter as much on the site proper (though like point 5, everyone seems to have an opinion on the matter and they’re all different) but it matters a LOT offsite. Because you really have to have a light hand with your own content (think: a link or less a week, not a link or less an hour) you have to have people willing to upload your link onto the site. Depending on how you do your blogging networking, that may or may not be an issue for you.

7. Click throughs

Stumbleupon users do tend to seem to engage more than other platform users. I have noticed that since I started using Stumbleupon, my blog roll gets a lot more activity, I get a lot more entries opened, and there seems to be more shares onto Pinterest.

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Apple Cinnamon Whiskey

apple cinnamon whiskey


Fall in a bottle.

I opened the jar to decant this and my entire kitchen smelled like apples. Sweet, juicy, fresh apples.  Somehow this whiskey smelled more like apples than apples smell like apples.

*That’s one of the tricks to this though, don’t eat the apples after. All the apply goodness is in the whiskey, not the apples. I know you’re thinking fun times with the drunken fruit…just no. This would be a good project for unbruised seconds for that reason.

I read multiple blogs regarding this project and they were all pretty much the same: apples, cinnamon sticks, cheap whiskey. Cheap alcohol for infusions is actually important. Cheap actually does work better, it’s a simpler base for the flavors to work with. The flavors aren’t fighting the complexity of the alcohol, and the fruit or herbs mellow out the rough edges.

I put mine back into the original bottle and it’ll eventually work its way into the fridge. It should be shelf stable for up to a year however because of the alcohol content.

Apple Cinnamon Whiskey

1 liter cheap whiskey (the cheapest you can get)

4-6 apples

4-6 cinnamon sticks

1 very large glass jar or several smaller jars like mason jars


Put your cinnamon sticks into the bottom of your jar (or split among the smaller jars).

Wash and core your apples. They don’t have to be peeled. Fit as many apples into your jar as you can get-I managed to fit four apples into a half gallon jar.

Pour whiskey over fruit, and close.

Leave somewhere relatively dark and cool for two weeks, but it doesn’t have to be your fridge

Strain, and place in a clean jar (or the original whiskey jar).

cinnamon jar

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The Beautiful Ones: Tuatha De Danann


Okay, now to play with the big boys.

I’m not going to even pretend I can pronounce these names. One of my friends is dedicated to Nodens [Nuada] and thinks that it’s funny that I call him Doyle (…I’m not sure if I’m hoping or not hoping that you get that reference…).

This is where someone like my friend Karen with her Masters in Classics would probably do better with an entry like this, but I haven’t been able to convince her to write for here yet. This is where Celtic, and Irish specifically, mythology, starts to get all timey-wimey.

Irish history can be kind of nasty to pull apart because, to use a gross oversimplification, there has been a folkloric habit of turning old gods into faeries. Ireland was invaded in waves and the pre-existing deities were absorbed into the myth ways, but as various fey spirits. One of these groups, the Tuatha de Danann, or Children of Danu, is one of the central groups-and probably the ones that are probably the most familiar to people.

They just don’t know it.

The group of deities involved in this era are the ones that we still see pop up in pop-paganism (think the fluffy stuff that’s easily accessible on-line): the Dagda, Nuada (who is actually going to be my lead in for the second half of this entry, because Doyle’s my boy), Lugh, Manannan mac Lir. However, somewhere along the way they were demoted. Depending on your source/your stance they turned into folk heroes (this is most obvious, I think, with the Dagda), or they shifted into a different aspect of the supernatural-they became something like the Sidhe.

I’ve heard it argued orally that they are the Sidhe. I’ve heard a lot of things about them in passing actually. I’d be interested to see how much of it actually makes sense in a sociohistorical light.

It does need to be stated that they do have their own mythology. A mythology that I’m admittedly horrible with, so you need to find another blogger for that.

You can’t just shove them into whatever faerie-esque role you would like them to be.

…Or can you?

This is where Nodens/Nuada/Doyle comes into play, and why I said that I lot more people are going to be familiar with them than they think. Because modern fantasy writers, especially urban fantasy writers, for whatever reason love turning them into elves. It seems to be a trope lately that if you want something like authenticity, you turn the Tuatha de Danann into an elf/sidhe/something prettier and more powerful than a human and roll with it.

Is this is a bad thing? Like most things, that depends on your stance on appropriation of imagery, I guess.

Tuatha De Danann

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5 Lonely Recipes

5 lonely recipes

I saw someone doing this on Pinterest and I thought it was a cool idea.

That’s right, I’m trolling through Pinterest and forgetting who I have to source for an idea again. So consider this my citation for [unnamed blogger who isn't me and will be named if I can find them again.]

I pulled the statistics for the last 365 days, and these are the loneliest recipes on my blog. Some of them it’s just because of the photo quality, I’m guessing (seriously, is this the year the sun forgot to come out?) or unfamiliarity (rarebit, I’m looking at you). But these are recipes that I enjoy making, that could use some love.

1. Apple Galettes

2. Rarebit

3. Salsa Chicken

4. Blood Orange Mini Cakes

5. Apple Butter

Bloggers-I have started a new group board on Pinterest. Open to all DIY, craft, food, or other creative blogs, I would love to have you join. Joining instructions are posted on the board-join here.

Please, stop by this week’s Inspired Weekends!

Linked to-

cooking with ruthie

snippets of inspiration

be different act normal


will cook for smiles

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Inspired Weekends #31


Inspired Weekends #31

This year’s Operation Autumn has started! You can make your own list or just follow along as I work my way through mine.

This year’s round of Fall Into the Holidays will be open on Tuesdays, starting the first day of Autumn.

All entries are pinned to the Inspired Weekends Pinterest board.

You are also invited to join my new blogger group board- Make Me, Bake Me, Craft Me, Inspire Me. Please make sure to read the joining instructions!

This is a free for all style link up-there are no rules! The only guideline is that each entry should be your own content-but feel free to link up round ups, link parties, giveaways, diy, recipes, tutorials, favorite entries from your archives, recipes, anything that you would like to share!

Featured Links

magazine art 2The Pin Junkie’s Framed Magazine Art

PicMonkey Collage

Pickled Okra’s Blythe Printables

Click on the button that looks like a blue frog at the bottom of the page to view the collection.

Please link to entries, and not your blog main page.

Click around the list and leave a few comments!

I’d love if you would follow Horrific Knits on Facebook, Twitter or by email!

(Signing up puts you on a list for an email notification of future rounds. Please respond if you would not like to receive notifications either now or in the future. Thanks so much!)

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Roasted Tomato Sauce

roasted tomato sauce

I cook when I get stressed.

This is nothing new, I’ve talked about this before.

Today’s stress was at least productive-Mid had two job interviews. It turns out that the job interviews I stress out the most for are the ones I’m not the one going for.

So, no I didn’t exactly feel like a room, with or without a roof. I did however have a room with about five pounds of tomatoes in it because I keep swearing I’m going to fix the burner and get my canner going. However, Local Kitchen has a recipe for roasted tomato sauce and Local Kitchen hasn’t steered me wrong yet.

The thing though is, I didn’t follow the recipe because I don’t normally follow recipes if I’m not baking-any long term reader of this blog will understand that’s why my recipes are so weird. This probably falls at least relatively close, but I pretty much just baked and blended vegetables.

I was also agitated enough with the interviews I personally would not be attending that I didn’t photograph anything. Whoops.

Luckily, this means that this recipe is insanely adjustable. Use what you need to use.

Roasted Tomato Sauce

Based on Local Kitchen’s Garden Sauce


assorted vegetables


fresh basil and rosemary

Apple cider vinegar

baking pan or lipped cookie sheet

Preheat your oven to 400.

At least core your tomatoes, but they don’t have to be skinned. Put them face down on your pan.

Place your other vegetables around the tomatoes- I used carrots, peppers, onions, tomatoes, and garlic. I peeled the onion but not the carrots or the tomatoes.

Bake at 400 for at least 45 minutes.

Carefully pulse in a blender or use an immersion blender, adding your fresh herbs.

Stir in a glug of vinegar.

*This does make the best sauce I’ve made yet, but I would pull back on how long I blended it or let the blitzed sauce cook down a little. I also would up how much seasonings I personally would use, but that’s a flavor preference.


Bloggers-I have started a new group board on Pinterest. Open to all DIY, craft, food, or other creative blogs, I would love to have you join. Joining instructions are posted on the board-join here.

Please, stop by this week’s Inspired Weekends!

Linked to-

miz helens

artsy fartsy

posed perfection

pistachio project

cooking with ruthie

snippets of inspiration

be different act normal


will cook for smiles


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