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Fit seniors have a 'fitness age' of up to 25 years lower than their real age.If you’re looking for a little motivation for your next marathon—or, hey, even your next trip to the gym—consider the age-defying athletes of the recent National Senior Games in Minneapolis-St. Paul, Minnesota.
We've got something for all tastes – and knitters of all skill levels – with these timeless knitting patterns.
This Alpaca headband's soft, thick yarn and easy pattern make it a satisfying quick knit. The headband is designed using a simple two-by-two rib pattern with a unique twist. And it's so practical as an ear warmer, you might be tempted to make it in several winter colours.
Full instructions: Alder headband knitting pattern
The Billberry Bias Wrap is a timeless transitional piece that can be worn anywhere, with anything, all year round. Plus, it's a pleasure to knit.
Full instructions: Billberry bias wrap knitting pattern
Quick to knit and extra-cozy, the Sundew Hat is the perfect cold-weather accessory. Whether you are looking to knit a thoughtful last-minute gift or your own quintessential hat, the Sundew Hat is a crowd-pleasing favourite with its classic design and soft texture.
Full instructions: Sundew Hat pom-pom beanie
The medallion mittens are a fun pair to knit. They're designed to snugly fit the average woman's hand.
Full instructions: Medallion Mittens
The Ellenesque Bowls are a practical and stylish solution to all your storage needs. Knitting your own bowl is an easy way to create the perfect size vessel for any purpose, and you can choose from a variety of colour options in our Merino Copito yarn to match your home décor.
Full instructions: Ellenesque Felted Bowl knitting pattern
A knit bag is the perfect accessory—unique, practical, and stylish. The Salta Bag’s design begins with a simple rectangle that is folded and seamed to create a classic tote.
Full instructions: Salta Bag knitting pattern
On those cold, wintry days when you need something warm around your face, grab your knitting needles, hibernate for a weekend and knit up The Stone and Arrow Winter Set. Designed in bulky yarn, The Arrow Headband and The Stone Scarf come together in a snap.
Full instructions: Winter headband
The Stone Scarf got its name from its 3D texture, created by alternating knits and purls, that resembles a stonewall. The quirky stone-like bumps are tempered by a garter-stitch border and a slipped selvedge for a tidy edge.
Full instructions: Stone Scarf
Enjoy our free knitting pattern for this Honey Stitch Cowl and make a modern classic to enjoy for years.
Full instructions: Honey Stitch Cowl
Making minor, yet meaningful changes to your lifestyle can help you become a significantly healthier and happier person. Our health expert shares five tips on sleep, nutrition and fitness to help you achieve these goals.
"Why does she look and feel so good? I think I want what she's having!" If you find yourself thinking like this it might be time to adopt some new habits.
All you need is time and patience to make the perfect caramelized onions. Here's how.
Golden and sweet, yet super savoury, caramelized onions add depth of flavour to so many dishes. They make the best pizza, burger and sandwich toppers and turn plain old cooked pasta or potatoes into gourmet dishes.
And guess what? They're really easy to make! You'll need a large skillet, some onions, a pat of butter, a pinch of salt, and some time. It's a long process (40 to 50 minutes), but absolutely worth the wait. Time and patience means no scorched onions and the ultimate in flavour and texture. Here's how:
First, choose the right skillet. For best results, use a large heavy-bottomed cast iron or stainless steel skillet. If the skillet is too small the onions are crowded and will steam instead of caramelize, meaning the process takes more time. A nonstick skillet will work if that's all you've got, but you won't get the same sticky bits (called the fond in chef speak) on the bottom of the skillet that really add flavour.
Slice the onions. Trim the stem and root ends of the onions and peel away the skin. Slice the onion, lengthwise, thinly (about 1/4 inch or just less). You can use 1 to 4 onions in a large skillet. More onions will take longer to caramelize and fewer onions will take less time, simply keep your eye on the skillet depending on how many you start with. Yellow cooking onions are the most common and versatile onion to use for caramelizing. However, you can use any onion each with subtly different flavours and colours, experiment to find your favourite.
Melt butter (about 1 tbsp) in skillet over medium heat.
Add the onions when the butter stops bubbling and stir a few times to coat the onions. Cook over medium heat (reduce to medium low if the onions start to look or smell like they're burning), stirring once every 5 minutes or so, until the onions are ultra tender, a rich golden colour and have a delightful sweetness. At 10 minutes the onions are still plump and mostly white with just a few golden edges. At 20 minutes look for the onions beginning to shrink, become a little sticky and deepen in colour. At 30 minutes you'll see that the onions are a deeper, richer colour, have really started to shrink and become almost jam-like. The bits are beginning to stick to the bottom, use your spoon or spatula to scrape them up when you stir. At 40 minutes, taste the onions and check the colour. You're looking for meltingly tender onions with a rich golden hue and a sweet taste. Add a few more minutes (up to 10) depending on where they're at now. Note all the bits stuck to the bottom of the skillet in the photo below. These are good!
Deglaze the skillet and season the onions. To deglaze means to add liquid (you can use water, wine or vinegar, about 1/4 cup) to the skillet and stir for a minute or two in order to scrape up all the delicious bits (fond) that are stuck to the bottom of the skillet. The liquid will bubble up and steam, releasing those nuggets of flavour. Often in cooking, we are fearful of things stuck to the bottom of the pan, but unless it's scorched and totally black, this is where the true flavour lies. Once deglazed, stir in a pinch of salt, taste and add more as needed.
Let the onions cool. Then use as you desire. It's a good idea to make a large batch. Simply thaw before using. These are great to have on hand for quick pizza toppings or to stir into an easy pasta dish.
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