Crochet Soaker Diapers

This is being copied from Fleisher Yarns "Triangle Soakers No. 3481 and Crocheted Soakers No. 3483" Fleisher's Baby Book, Hand Knits for Infants to 4yrs Vol.87 (1950):10, 51. Print.

Triangle Soakers No. 3481

Size: Small and Large Size

Note: Instructions are for smaller size, changes for larger size are in parentheses

Materials

-Fleisher's Petite Knitting Worsted, 1 skein; or Fleisher's Wonderized Casa-Laine Sport Yarn, 1 ball.

-Bucilla Plastic Knitting Needles, 1 pair Size 4

Gauge: 6sts=1"

Cast on 112 (120) sts. Work k1, p1 ribbing for 5 rows.

Beading - right side -*k1, yo, k2 tog., p1: repeat from * to end

Work 7 more rows of ribbing. Change to a garter st (k every row), work 10 (16) rows even.

Dec. row - k1, k2 tog., k to end. Repeat last row until 2 sts remain. k2 tog. Fasten off.

Finishing Off

Steam by laying flat on pressing board, wrong side out.  Steam first one side and when dry, steam on other side. Steam all seams and crochet edges. Do not steam ribbing.

Sew ribbing and even rows of garter st tog. Fold soaker with point meeting end of seam. Sew first 3" each side of point to first 3" below seam matching ridges. With double strand of yarn, ch 30" for cord and run through beading.

Crocheted Soakers No. 3483

Medium size

Materials

-Fleisher's Wonderized Babyfair, 2 balls

-Bucilla Plastic crochet hook, Size 3

Gauage: 6sts=1"  13rows=3"

First Half

Ch38 for lower edge.  Work 1 hdc in 3rd st from hook and in each st to end; 36 sts.

Ch2, turn (ch2 does not count as 1 st), inc. 1st (2hdc in 1st) each side in each of the next 14 rows; 64hdc.

Work 4.5" even.

Dec. 1 st each side in next row. Work 1 row even. Dec. 1 st each side in next row.  Work 2 rows. Ch1 turn, 1sc in each st. Fasten off.

Second Half

Working from same side as row 1 of first half, work 36 hdc on free side of foundation ch. Finish 2nd half to correspond to first half.

Sew side seams. From right side, work a row of sc around leg openings, spacing sts to keep an even edge. Steam by laying flat on pressing board, wrong side out.  Steam first one side and when dry, steam on other side. Steam all seams and crochet edges.

Cord

Make a ch about 32" long, work a slip st in 2nd st from hook and in each st to end. Fasten off. Draw cord through last hdc row on top of soakers

Slow Cooker Burrito Bowls

I found this on http://www.thekitchn.com/recipe-slow-cooker-chicken-burrito-bowls-recipes-from-the-kitchn-207333

Slow Cooker Chicken Burrito Bowls

Serves 6 to 8

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 to 1 1/4 cups chicken stock, divided
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and another 1/2 cup of chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Total cooking time from start to finish is 6 to 8 hours. 

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

Recipe Notes

• Cooking the Rice Separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you're cooking the rice (omit the remaining chicken stock).
• Vegetarian Burrito Bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
• Beyond Burrito Bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos