I love the color of this yarn, and I am really enjoying how fast this is knitting up. It's hard to get a good picture of stockinette sweaters mid-knit because they roll, but you get the idea.
Wednesday, July 30, 2008
Josh's new sweater
This is a sweater I have been working on for the last few weeks. I gave a lesson last Sunday so naturally I started this new project and read a few new books to make sure I didn't get my lesson done until the last possible minute.
I love the color of this yarn, and I am really enjoying how fast this is knitting up. It's hard to get a good picture of stockinette sweaters mid-knit because they roll, but you get the idea.
I love the color of this yarn, and I am really enjoying how fast this is knitting up. It's hard to get a good picture of stockinette sweaters mid-knit because they roll, but you get the idea.
Monday, July 28, 2008
Lucinda Williams
outdoor venue is awesome! I don't know much of her stuff but so far so
good.
Wednesday, July 23, 2008
Milk & Books
also really want to finish your milk...
Monday, July 21, 2008
Egg Rolls with Sweet and Sour Sauce
We had a really fun dinner tonight, we had some friends over for dinner and I tried out two new recipes. I thought I would share them with anyone who is interested. I have a long history of making egg rolls and coming to terms with my limitations in the egg roll department, however the fates smiled on me tonight and I think I like this recipe. The dipping sauce is not my recipe, it is from the famed chef Emeril Lagasse, who I don't really care for, though I'm sure he is a nice man.
However, whoever is writing/creating his new recipes for him really did a good job on this one. I noted the changes I made in italics, though I am sure the recipe is great on its own, I just didn't happen to have everything it called for.
Egg Rolls:
Shred in a food processor
1 carrot
¼ red peppers
1 small yellow squash
Thinly slice ½ of a small Napa-- cabbage
Mince 4 cloves of garlic
Mince one knob of fresh ginger
You will also need:
About 2 tsp black sesame oil
About 2 tsp chili oil
A pinch of salt
Egg roll wrappers
-Sauté the garlic and ginger in the oil on low heat until it is tender
-Add the veggies & a pinch of salt and sauté for a few minutes, until just tender
-Cool completely before stuffing the egg roll papers
-Deep fry 2-3 minutes at 355 degrees
-Serve with sweet and sour sauce
This recipe makes about 15 small egg rolls
Sweet and Sour Sauce:
1 tablespoon vegetable oil I used chili oil
1/2 medium onion, chopped dice these pretty small
1/2 teaspoon grated ginger dice these pretty small and I used about a Tbsp
1/4 cup finely diced pineapple I didn’t use pineapple
1/3 cup rice vinegar I used white vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha) I used red pepper paste
1/4 cup sugar
1/4 cup chicken broth I used water to make veggie egg rolls but added a pinch of salt to compensate
2 teaspoons cornstarch
Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and -cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm. I left the sauce chunky cause I didn’t read that last part in my haste to get dinner ready, but it might be nicer to have a smoother sauce. I also garnished it with chopped green onions. I would double this recipe to serve four comfortably.
Enjoy!
However, whoever is writing/creating his new recipes for him really did a good job on this one. I noted the changes I made in italics, though I am sure the recipe is great on its own, I just didn't happen to have everything it called for.
Egg Rolls:
Shred in a food processor
1 carrot
¼ red peppers
1 small yellow squash
Thinly slice ½ of a small Napa-- cabbage
Mince 4 cloves of garlic
Mince one knob of fresh ginger
You will also need:
About 2 tsp black sesame oil
About 2 tsp chili oil
A pinch of salt
Egg roll wrappers
-Sauté the garlic and ginger in the oil on low heat until it is tender
-Add the veggies & a pinch of salt and sauté for a few minutes, until just tender
-Cool completely before stuffing the egg roll papers
-Deep fry 2-3 minutes at 355 degrees
-Serve with sweet and sour sauce
This recipe makes about 15 small egg rolls
Sweet and Sour Sauce:
1 tablespoon vegetable oil I used chili oil
1/2 medium onion, chopped dice these pretty small
1/2 teaspoon grated ginger dice these pretty small and I used about a Tbsp
1/4 cup finely diced pineapple I didn’t use pineapple
1/3 cup rice vinegar I used white vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha) I used red pepper paste
1/4 cup sugar
1/4 cup chicken broth I used water to make veggie egg rolls but added a pinch of salt to compensate
2 teaspoons cornstarch
Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and -cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm. I left the sauce chunky cause I didn’t read that last part in my haste to get dinner ready, but it might be nicer to have a smoother sauce. I also garnished it with chopped green onions. I would double this recipe to serve four comfortably.
Enjoy!
Sunday, July 20, 2008
Friday, July 18, 2008
My new favorite Drink
You will need:
a large glass of ice
one super cold can of Fresca
the juice of one lime
the juice of one grapefruit
Pour it all in a glass, stir it up and drink it down.
a large glass of ice
one super cold can of Fresca
the juice of one lime
the juice of one grapefruit
Pour it all in a glass, stir it up and drink it down.
Thursday, July 17, 2008
She's a knitter
Last night the kids and I had so much fun in the back yard! The kids did a little swinging and a lot of running around. I started Josh's sweater for this winter. I am so excited to work on another sweater; this one will be open down the front like Jane's, though I haven't decided on buttons or zippers for either of them yet. I am hoping to finish it in the next few weeks and then do all the finishing stuff on both sweaters at the same time.Last night was a perfect night to start a new project, because of course I have a million other things I am suppose to be doing. But I really can't be held responsible, the weather was perfect and there is nothing more enticing then putting off that which I need to do for a new knitting project.
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