I made this


and these


From a skein of yarn that I found at goodwill for $.50. Yippee. I think there's enough left to make him a small matching scarf.
I also made this

It's a needle case for my dpns. Sorry about the crappy photo..something is weird with my camera today.
My daughter posted a photo of the scarf she's working on in her
BLOG. I think she's doing a really good job. She's almost used one ball of fun fur and she will start the second ball pretty soon. (Thanks Jen!!) I'm not the best teacher and I know I'm probably teaching her wrong..but she's doing a good job.
The response has been great for the
CONTEST keep your entries coming!! Some of them are VERY creative!!
I made this last night and we are headed over to my mom's right now to share it before I eat it all. *grin*
Peach French Toast Cobbler1 loaf French bread, unsliced (1 lb)
5 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
4 1/2 cups sliced fresh peaches (frozen are Ok, too)
2 tablespoons butter, melted
powdered sugar
1. Slice bread into 8 slices (approx. 3/4 to 1 inch thick) and arrange in a shallow baking pan.
2. In a bowl whisk together eggs, milk, baking powder and vanilla.
3. Pour mixture over bread, turn slices to coat evenly, then cover with plastic wrap and let stand 2 hours at room temperature or refrigerate overnight.
4. Preheat oven to 450 degrees.
5. Grease a 9x13 inch baking pan.
6. Mix sugar, cinnamon and cornstarch in a bowl and then fold in peaches, coating well.
7. **Ifusing frozen peaches that are sweetened you might want to add less sugar** Spread peach mixture in the greased baking pan and cover with the egg-soaked bread slices, wetter side up, wedging the bread in tightly.
8. Brush the top of the bread slices with melted butter.
9. Bake 20-25 minutes or'til toast looks golden and the peaches buble around the edges of the pan.
10. Place toast on plates and spoon the peach sauce over the top and sprinkle with powdered sugar.