Tuesday, March 23, 2010
Monday, March 22, 2010
Packing, Cooking and Failing
Ugh, lately it just seems like everything I try to start knitting just ends up a failure. I've tried to begin at least 2 shrugs to wear with spring dresses but I am so bad at lace for some reason that neither one is working very well. My $5 in Paris is about to hop off to the frog pond. Its nowhere near what I like in a sweater. I think I'm just going to stop for a while and maybe when i'm ready again, I can continue on with my afghan. Maybe I have much too much on my plate right now.
We began packing in earnest last weekend. The decorations in our bedroom have come down and into boxes. We're staring early so we can go s-l-o-w-l-y, deciding which of our beloved belongings are coming to Oregon, which are going to Goodwill and which can be safely thrown away. Its not always an easy decision. Do I take my favorite lotions and comfy old pajamas with holes, or do I simply expect that I will get new ones on the west coast? Next week our chairs go to friends, and we stop off at Goodwill to unload our THIRD car full of still-slightly-usable crap.
I haven't been taking many pictures of my cooking lately. I've been eating a lot of salads, and those don't make for interesting pictures, really. Today, I found a really nice recipe for a simple baked and breaded fish. Its easy and takes only a few ingredients that most people probably have around. Its great for Lenten meals or Good Friday. It tasted fantastic, it just didn't LOOK that interesting. Save a squirt of lemon juice for the finished fish.
I finished "Fugitives and Refugees" by Chuck Palahniuk (Copyright 2003, Crown Journeys) today. It reminded me very much of the episode of "No Reservations" where Tony Bourdain visits Portland and has Chuck Palahniuk take him to all the best local places. (I'm a huge fan of the show, and i've seen most of the episodes more than once.) Most interesting to me were the "Postcards" sandwiched in between chapters. They are interesting autobiographical stories about the author, they will easily remind you that your life might never be as intersting as his, but they will make you laugh just the same. Some of them make me glad I'm boring...but eating a lady's fur coat at Laser Floyd is enough to make anyone howl. The later chapters get a bit boring, especially those about the antique trains and cars, which i'm just not interested in. I skimmed them, but I doubt I'd ever visit them personally.
Tomorrow is my party at Hillman Library. I plan on stopping by the [other] library for another Portland guide, or one of the other suggested readings (I'm thinking "Geek Love", mentioned several times in Portland guides). I know its crazy to think that reading these books will prepare me for moving to a city I've never been to, but with 53 days left until the move, its all I have.
We began packing in earnest last weekend. The decorations in our bedroom have come down and into boxes. We're staring early so we can go s-l-o-w-l-y, deciding which of our beloved belongings are coming to Oregon, which are going to Goodwill and which can be safely thrown away. Its not always an easy decision. Do I take my favorite lotions and comfy old pajamas with holes, or do I simply expect that I will get new ones on the west coast? Next week our chairs go to friends, and we stop off at Goodwill to unload our THIRD car full of still-slightly-usable crap.
I haven't been taking many pictures of my cooking lately. I've been eating a lot of salads, and those don't make for interesting pictures, really. Today, I found a really nice recipe for a simple baked and breaded fish. Its easy and takes only a few ingredients that most people probably have around. Its great for Lenten meals or Good Friday. It tasted fantastic, it just didn't LOOK that interesting. Save a squirt of lemon juice for the finished fish.
I finished "Fugitives and Refugees" by Chuck Palahniuk (Copyright 2003, Crown Journeys) today. It reminded me very much of the episode of "No Reservations" where Tony Bourdain visits Portland and has Chuck Palahniuk take him to all the best local places. (I'm a huge fan of the show, and i've seen most of the episodes more than once.) Most interesting to me were the "Postcards" sandwiched in between chapters. They are interesting autobiographical stories about the author, they will easily remind you that your life might never be as intersting as his, but they will make you laugh just the same. Some of them make me glad I'm boring...but eating a lady's fur coat at Laser Floyd is enough to make anyone howl. The later chapters get a bit boring, especially those about the antique trains and cars, which i'm just not interested in. I skimmed them, but I doubt I'd ever visit them personally.
Tomorrow is my party at Hillman Library. I plan on stopping by the [other] library for another Portland guide, or one of the other suggested readings (I'm thinking "Geek Love", mentioned several times in Portland guides). I know its crazy to think that reading these books will prepare me for moving to a city I've never been to, but with 53 days left until the move, its all I have.
Wednesday, March 17, 2010
cilantro
Spring is almost here, time for a new hat! This is a pattern I discovered after finding a partially unwound skein of Wool-ease Thick and Quick in colorway "cilantro" on sale at Michael's for 1/2 price. I needed something to make with just one skein, and this hat did nicely.
The pattern is "Cordova" by Jen Lacroix. Easily the most fun knit I've had the pleasure of completing in a long time, the lace rows go fast and the resulting hat is light and fun to wear. While knitting it I considered that the pattern, doubled, would work extremely well in a worsted-weight cotton blend (I've got an extra skein of cotton-ease). That would be a fantastic springtime and early summer hat.
Zach has returned from APhA! I didn't cook the whole time he was gone, except for whipping up a batch of Cilantro Pesto before my bunch of fresh cilantro went bad. Cilantro pesto has easily been my favorite for years. As you may guess, its a little bit different from basil pesto. I think its better, but then I really don't like basil. It is still good on pasta of all sorts but I'd also consider it tasty enough to use as a dip for veggies, especially carrots. Its great on top of fish, as cilantro naturally chelates mercury from your body. The classic "cilantro" flavor disappears in the mix, so this recipe may even be suitable for cilantro haters. Its also vegan, depending on what you're eating it on top of.
Cilantro Pesto
Pine nuts (raw)
Cold-pressed Extra Virgin Olive Oil
Salt (I used the Pink stuff)
Fresh Cilantro
Whole Garlic Cloves (start with one, go from there)
I never measure when I'm making this, sorry. I just put it in my food processor until its chunky and I've used up most or all of my ingredients. Too Liquid? Add more nuts? Too bland? Add more salt or garlic. Its really up to you!
I'm halfway through "Fugitives and Refugees". Great read.
The pattern is "Cordova" by Jen Lacroix. Easily the most fun knit I've had the pleasure of completing in a long time, the lace rows go fast and the resulting hat is light and fun to wear. While knitting it I considered that the pattern, doubled, would work extremely well in a worsted-weight cotton blend (I've got an extra skein of cotton-ease). That would be a fantastic springtime and early summer hat.
Zach has returned from APhA! I didn't cook the whole time he was gone, except for whipping up a batch of Cilantro Pesto before my bunch of fresh cilantro went bad. Cilantro pesto has easily been my favorite for years. As you may guess, its a little bit different from basil pesto. I think its better, but then I really don't like basil. It is still good on pasta of all sorts but I'd also consider it tasty enough to use as a dip for veggies, especially carrots. Its great on top of fish, as cilantro naturally chelates mercury from your body. The classic "cilantro" flavor disappears in the mix, so this recipe may even be suitable for cilantro haters. Its also vegan, depending on what you're eating it on top of.
Cilantro Pesto
Pine nuts (raw)
Cold-pressed Extra Virgin Olive Oil
Salt (I used the Pink stuff)
Fresh Cilantro
Whole Garlic Cloves (start with one, go from there)
I never measure when I'm making this, sorry. I just put it in my food processor until its chunky and I've used up most or all of my ingredients. Too Liquid? Add more nuts? Too bland? Add more salt or garlic. Its really up to you!
I'm halfway through "Fugitives and Refugees". Great read.
Wednesday, March 10, 2010
Good Food and Glove Love - This post is really long!
Since we have been spending less money on groceries, we have more money for fresh vegetables. Tonight for dinner I made my classic salsa fresca. Its extremely easy because of my Vidalia Chop Wizard. Its actually pretty quality for an "As Seen on TV" product. I'd recommend getting one directly at Target or Bed Bath and Beyond. They're great for salsa and veggie soup.
The recipe is very easy:
3 medium tomatoes
1 small onion
3/4 bell pepper (mine was yellow)
3 cloves of garlic
bunch of fresh cilantro
crushed red chili pepper flakes
can of corn
can of black beans (optional)
salt
pepper
Directions: Cut it up.
God I'm so bored. Yesterday I made dinner rolls:
Here's a link to the recipe: PW Dinner Rolls
They were good for my first attempt in making bread in a long time. The recipe is a lot sweeter than I would have liked, but Zach likes them, so they will be eaten.
Drumroll please:
Finally the moment [Dean] has been waiting for: The Toasty Mitts. Based on THIS version of the pattern, I made a pair in a larger size to fit a man. They are modeled here by the lovely Zachary.
Mods: Cast on 40 sts.
k2p2 for 3.5 inches.
knit stockinette for 3 inches.
cast on 7 stitches for the thumb.
knit 1.5 more inches of stockinette
finish with 3.5 more inches of k2 p2 rib.
Very easy, but they took a lot longer than the women's version. Adding 4 stitches really made a difference. I don't plan on knitting any more of these for a while, though I do think they'll make good Christmas presents next year.
What's next for knitting? I'm currently working on $5 in Paris. It will probably be my last (large) project for a few months. I'm getting ready to move, and additionally I'd like to get some reading in, mostly books about the Pacific Northwest in preparation for relocating. I've never been there and I have no idea what to expect.
I've been reading this book:
3 medium tomatoes
1 small onion
3/4 bell pepper (mine was yellow)
3 cloves of garlic
bunch of fresh cilantro
crushed red chili pepper flakes
can of corn
can of black beans (optional)
salt
pepper
Directions: Cut it up.
God I'm so bored. Yesterday I made dinner rolls:
Here's a link to the recipe: PW Dinner Rolls
They were good for my first attempt in making bread in a long time. The recipe is a lot sweeter than I would have liked, but Zach likes them, so they will be eaten.
Drumroll please:
Finally the moment [Dean] has been waiting for: The Toasty Mitts. Based on THIS version of the pattern, I made a pair in a larger size to fit a man. They are modeled here by the lovely Zachary.
Mods: Cast on 40 sts.
k2p2 for 3.5 inches.
knit stockinette for 3 inches.
cast on 7 stitches for the thumb.
knit 1.5 more inches of stockinette
finish with 3.5 more inches of k2 p2 rib.
Very easy, but they took a lot longer than the women's version. Adding 4 stitches really made a difference. I don't plan on knitting any more of these for a while, though I do think they'll make good Christmas presents next year.
What's next for knitting? I'm currently working on $5 in Paris. It will probably be my last (large) project for a few months. I'm getting ready to move, and additionally I'd like to get some reading in, mostly books about the Pacific Northwest in preparation for relocating. I've never been there and I have no idea what to expect.
I've been reading this book:
Northwest Basic Training: Essential Skills for Visitors, Newcomers and Native Northwesterners
By Greg Eiden / Illus. Kurt Holloman
Sasquatch Books, Paperback, 2001
Its a little out of date, but its a quick read and is really full of information for someone who doesn't know what to expect out of their next life adventure. Included inside are highly amusing tips like how to barter with hippies, how to order wacky coffee beverages and how to start a running for exercise. Very fun.
Monday, March 8, 2010
Food we ate: Roasted Broccoli and Mushroom Couscous
Zach has been scouring the Food Network website for quick, healthy recipes (that he wants me to make, hah). To make dinner just as I enjoyed it tonight, begin with this recipe: Roasted Broccoli with Garlic. For the record, I found I needed more oil and that 450 degrees was too hot. 400 did well, but my small apartment oven may not be very accurate. If you're anything like me, you'll want to pop some extra whole garlic cloves onto the tray to roast alongside the broccoli. The broccoli comes out crispy and browned, very tasty!
The couscous is a recipe I've been toying around with. Many of the ingredients can be substituted, making this a very easy thing to make without much on hand.
Mushroom Couscous
3 Medium white button mushrooms, diced
1 Shallot, diced
garlic powder
pine nuts or almonds
1c water or vegetable broth
1c whole grain couscous
salt
pepper
olive oil
An onion is a good substitution for the shallot. Please feel free to use fresh garlic if you haven't run out.
Pour a bit of oil into the bottom of a medium saucepan. Saute the mushrooms and shallot together until the shallot is clear. Add the nuts near the end and stir constantly until they are toasted. (Remember that nuts can burn quickly!) Add the water or broth straight to the pan and bring to a boil. This should be quick because the pan is already pretty hot. When the water is boiling, turn off the stove (if you have an electric stove you may want to consider removing the pan from the burner) and add the couscous. Cover the pan and wait for the couscous to absorb the water.
You're done! Enjoy and share your experience with me.
Friday, March 5, 2010
Errant Skeins Afghan
the afghan in all its 15% completed glory
The original pattern is for a baby blanket made with sock yarn. Instead, I am using up all the old skeins of worsted-weight acrylic yarn that I have, and believe me, there is enough yarn in my stash! I was very surprised at how all the colors look together. While we have quite a few blankets already, I wanted to make something with more modern colors that was brand-new for the big move. The photo here is doing the brightness and vibrancy of the yarn no justice.
Here is the Ravelry link if you care to follow: Wavy Gravy
Unfortunately because of the Afghan, I have still NOT finished the last Toasty mitt. I suspect that I will be done by the end of the evening and have pictures posted soon, and the intended recipient who is anxiously awaiting his mitts will have the [slightly itchy] pleasure of wearing them before it gets too warm.
In the pot this week: Fusilli Alla Caprese from the Food Network, with some added improvements. Instead of the basil, I used fresh spinach as I am not a dedicated basil fan and neither is Zach. If I made this recipe again, I would cut the cherry tomatoes in half first, as smashing them with a fork in the pan definitely caused one to shoot its seedy juice into my eye and all over my shirt. I would also suggest using either a softer cheese than mozzerella, or adding the chunks straight to the pan and melting them for a few seconds because the heat from the pasta was simply not hot enough to do the job.
Sunday, February 28, 2010
Fauxsage Biscuits and Gravy
On the weekends I usually make breakfast...its a good break from my regular routine of cold cereal(which I love) and a great chance to practice my culinary skills.
Last year during my unfortunate stint as a graduate student, one of my friends made this for me: Sausage Gravy with Biscuits, with Morningstar Farms vegetarian sausage in place of the real thing. She made it with a white gravy packet and Bisquick, however this morning my gravy packet(I usually have one on hand) was nowhere to be found.
Luckily for me, I found that making the real thing isn't actually much harder than opening a packet. I found this recipe. Replacing the lard with butter (cutting it in half, too) and of course the real sausage with MSF sausage, I whipped up the whole entire breakfast in less than 20 minutes.
How's it taste? Just about the same as the original. A little less greasy, but if you never told anyone about the changes you've made, I doubt anyone could put their finger on exactly what the difference is, though I'm sure some people would claim to be able to.
More about my latest knitting adventures in my next post, I promise!
Last year during my unfortunate stint as a graduate student, one of my friends made this for me: Sausage Gravy with Biscuits, with Morningstar Farms vegetarian sausage in place of the real thing. She made it with a white gravy packet and Bisquick, however this morning my gravy packet(I usually have one on hand) was nowhere to be found.
Luckily for me, I found that making the real thing isn't actually much harder than opening a packet. I found this recipe. Replacing the lard with butter (cutting it in half, too) and of course the real sausage with MSF sausage, I whipped up the whole entire breakfast in less than 20 minutes.
How's it taste? Just about the same as the original. A little less greasy, but if you never told anyone about the changes you've made, I doubt anyone could put their finger on exactly what the difference is, though I'm sure some people would claim to be able to.
More about my latest knitting adventures in my next post, I promise!
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