Conversion chart for knitting needles

    

US	UK	Metric
0	14	2.0mm
1	13	2.25mm
2	12	2.75mm
-	11	3.0mm
3	10	3.25mm
4	-	3.5mm
5	9	3.75mm
6	8	4.0mm
7	7	4.5mm
8	6	5.0mm
9	5	5.5mm
10	4	6.0mm
10.5	3	6.5mm
-	2	7.0mm
-	1	7.5mm
11	0	8.0mm
13	00	9.0mm
15	000	10.0mm
17	-	12.0mm
19	-	16.0mm
35	-	19.0mm
50	-	25.0mm

                     

Sneak Peek!

We've been working hard on getting new handouts to print.  We just got them back today and wanted to give you a sneak peek at our new look!

A big THANK YOU to Motif Print for doing such an excellent job in getting this together for us.  Visit your closest Braam's showroom to get your hands on the real thing!

Potato and Spinach Soup

"Let things taste of what they are" - by Alice Waters.....did any one hear about his beautiful quote?? Well guess what, I did not hear about it until I made this soup with the simplest and minimum ingredients, yet I assure you, it tasted the best. Shoj always says, when I do simple dishes, it tastes the best. I know these things are a part of everyone experiences more than once in your own kitchen. So let's jump on to the recipe.... :)

In between, would like to focus on some of the good aspects of potato and spinach....

Spinach: Spinach is rich in iron, calcium and extremely rich in antioxidants, especially when eaten fresh, steamed or quickly boiled. It is a rich source of Vitamin A, Vitamin C, Vitamin E, Vitamin K, magnesium, folate, betaine, iron, Vitamin b2, calcium, potassium, and so many other vitamins and minerals....

Potato: Potatoes actually can survive healthily on a diet of potatoes supplemented only with milk or butter, which contain the two vitamins not provided by potatoes (vitamin A and D). Potatoes have both vitamins and minerals.

Note: You can use any kind of potatoes, I like red potatoes.

Method:

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1. In a heavy bottom sauce pan, melt butter, when it's hot enough, add the garlic and onion and saute it until onions get translucent.

2. Now add the potatoes and saute it for about 5 mins on medium high flame, add enough water, cover and cook until the potatoes are almost cooked, maybe for about 8-10 mins or until the potatoes are fork tender.

3. Now open the lid and add the spinach and quickly stir and let it cook for just 2-3 mins.

4. Add enough salt and pepper, stir again and off the flame.

5. Serve this hot or warm for a light soup dinner, or combine it with your choice of bread. (I just had it just like that, so simple yet tasted good.):)

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