Burberry Hat FO and a recipe you'll love

October 12, 2023


I know several of you were curious to know if I could make the Burberry mitts plus a hat out of 450 yards of the Turtlepurl Trenchcoat, and it's a yes! A happy yes! I even had a wee bit leftover. Here's all the details:

Brilliant Beanie, a free pattern by Amy Kate Sutherland.
I made the size medium and used 207 yards.
My Ravelry project page.

Beatrice Mitts, a low cost pattern from Leslie Friend
One size only. I again used 207 yards.
My Ravelry project page.

Because the stripes have a set pattern, when you add a new ball you'll want to unwind it until it matches the project's current stripe which means that after knitting the mitt and hat, you'll have little bits of leftover yarn.

I thought the best use for the leftovers was a pom pom for my Christmas tree.

In the end I was so happy! You can purchase the yarn here. If she is out of stock, check back frequently because she updates her stock often. 

I have two family favorite recipes that I make often, and there is a simple way to make it little kid friendly. They are easy and quick and use ingredients that you probably always keep on hand. I use the two recipes interchangeably for all types of fish and chicken cutlets.

I cover my sheet pan with parchment paper for easy clean up but you could use foil too. Mix equal parts sriracha sauce with mayonnaise, or less depending on taste, and blend. Brush mixture onto fish or chicken cutlets that have been patted dry. Next sprinkle lightly with parmesan cheese, dry bread crumbs, salt and pepper and herb or spice of choice. Here I'm using Everything Bagel Seasoning which also has salt and pepper as ingredients. Bake in a hot oven, 400F, for 10 minutes or until cooked through and nicely browned. Here I served it with sautéd spinach. The fish here is tilapia but I've used this on halibut, salmon, cod and chicken.

This is almost the same recipe as above, but instead of sriracha sauce I use Dijon mustard with mayonnaise, equal parts of each. I almost always use this mixture for chicken, but it's great on fish too. Can you believe that these little cutlets were cut from ONE giant boneless, skinless chicken breast from Costco? I again sprinkled it with parmesan cheese, dry bread crumbs and Everything Bagel, but it's also great with salt and pepper and either herbes de Provence or Italian herb mix. For this dinner I made a sheet pan of roasted vegetables. I sliced a potato, half a red onion, maybe(?) our last tomato, and a fennel bulb and spritzed them with olive oil. The vegetables take longer to roast than the chicken and when they were about halfway cooked through, 10 minutes or so, I added the pan of chicken which takes only 10-12 minutes. I love fennel fronds to decorate the plate, but I also love their flavor. Both recipes are kid friendly and have a taste of cheese and a good crunch that they love. When I'm making either of these recipes for my young grandson, I eliminate the mustard or the sriracha sauce on his piece and just use the mayo and the other ingredients. I noticed that recently he has started to put mustard on his hot dog and dipping his chip into salsa so maybe he's ready for the more spicy version!

See you soon.

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  1. Thank you for those little kid recipes, Kristen! They will certainly come in handy. My daughter is not a hat wearer but I think there are other small items I can come up with for my leftovers! Chloe

    1. I don't know if you or your daughter are a bunting type of person, but I think the leftovers would make a very preppy bunting!

  2. Love, love the hat! Perfect for Fall and Winter!

  3. I was one of the curious ones! Thank you for reporting back! They are beautiful!

    1. Thank you! Now I wish I had more scraps to experiments with!


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