Oct 252012
 

When I started dating my husband in 2000 (wow), we started a family tradition of both of our families sharing Christmas Eve dinner together.  My mother in law is Polish, so the meal consists mostly of pierogi! We usually get them from the local Orthodox church up the road from their house but this year I’m going to try my hand at making them.

 

We’ll be following one of the recipes in this book that she’s had for years.  We even have the tart-master thing and everything else. I think we’ll be making potato & cheese, some cheese filled, and some sauerkraut ones (DH’s favorite).  The dry run will be the day after Thanksgiving and then we’ll make a bunch I think the weekend of Christmas. I am really looking forward to this – DH said he’d help too!

Jul 182010
 

Yes yes yes. I finished the shawl test knit. I have successfully not killed my tomato plant.  I spun more floof for the tour de fleece. Now for the details!

The shawl is designed by Heather, a.k.a. digitalnabi on ravelry and plurk, and I just love it. I used wollmeise in the Granatapfel colorway (translates to pomegranate). Here are some blocking shots:

strawberry shawl

lace detail:

strawberry shawlWhich I believe I blocked wrong so that will have to be re-blocked!

And of course my blocking assistant:

full strawberry shawl

Heather says she hopes to have this pattern available in August. I think it may just be the new ishbel! If you are jonesing for a new pattern, I recommend checking out the criminal sock series over at CraftyDetour – Heather is designing a series of sock patterns and I’ve been test knitting for her and they are just amazing.

In other news…

The tomato plant my dad got me has yielded its first tomato:

tomato

And let me tell you, it was delicious on my cracked black pepper burger tonight.

The next one should be ready to go in a day or so:

tomato

And there are more waiting to ripen:

green tomato

JC has been sending me photos of the rabbits at the train station – there are more than 5 that live on the to trenton side of the tracks so on our way to see Inception last night we stopped by so I could see them. Only two were out and they will let you get rather close to them and they do not flinch at all when the high speed amtrak trains fly by a few feet away:

rabbitJust look at that little cotton fluff!

Speaking of animals, we have had an issue with birds trying to build a nest above our front door and our crazy neighbor upstairs having animal control on speed dial. But that’s neither here nor there, so here’s a photo of baby birds!

baby birds

I’ve been keeping busy with dyeing fiber in the evenings. Here’s the latest from the dyepot, all Falkland roving :

Gallery on High colorway-

gallery on high

Kiwi -

kiwiContusion -

contusion rovingAnd as far as spinning goes, I finished plying up 4.3 oz of superwash merino in the Forest colorway from Pigeonroof Studios today:

forest superwash merino

But now I best get back to my lime vodka tonic and my other test knitting project!

May 252010
 

I’d say probably about 5 or 6 nights a week I cook dinner. We have weekly staples, like tacos, but I’ve been trying to find new recipes to try so that we can round out the food schedule a little more.

Lately, I’ve been obsessed with oven baked breaded chicken. I found this recipe out of the Cook’s Illustrated Best Light Recipe cookbook. I highly recommend ANY of the Cook’s Illustrated cookbooks, I have several! But here’s how the chicken comes out:

crispy breaded oven baked chicken

crispy breaded oven baked chicken

I’ve been making this once a week lately. It’s delicious and I even prefer it to my mom’s chicken cutlets (shh don’t tell her). I love the panko crust. mmm. Infact, we’re having it on Thursday!

Last week I made a batch of the black bean soup that I’ve posted about before on my blog. Another cookbook I can definitely recommend is Food to Live By from the Earthbound Organic Farm. But here’s a few photos of the black bean soup:

sauteing vegetables for soup

sauteing vegetables for soup

I love this soup with some fresh goat cheese and some tortilla chips:

black bean soup with goat cheese

black bean soup with goat cheese

oh yes, goat cheese.

mmm goat cheese

mmm goat cheese

I have to make a batch of gnocchi soon so I’ll probably put up a post about that whole process.  And now that I’ve written this? I’m starving.

Mar 312010
 

until March 4th, 2010. We found out the boy was getting a bonus and our friend Gabe told us to come visit her at any time.  The bonus for visiting Gabe? She works at Lucas Film!!!

So here’s how it went.

We took the bus to the train to the airport (Newark). Got on our non-stop flight and were seated with this huge dude who drank 3 beers and 5 mini bottles of gin during the 4.5 hour flight. He was drunk. He stood for half of the flight. He sang for half of the flight. I prayed for the entire flight that he did a) not vomit and b ) not be on our flight home. We flew over mountains:

View from the plane

Other than our seat companion, our flight out was nice. I got a lot of knitting done, the boy watched TV the entire time (thanks to DirecTV for their inflight service for $6).  We arrived in SFO and picked up our rental car:

Yellow Bug!

Yellow Bug!

And drove up US 101 to our hotel. I got to drive over the Golden Gate Bridge. I was thoroughly geeked out.

That night we went into downtown Novato and had dinner and walked around.  We found Llama Llama Knit and had dinner a nice little Italian place – excellent gnocchi and tiramisu!  The one benefit of living in NJ is not being able to buy one of your favorite dyer’s fiber at the LYS.  This came home with me:

Lucky Break BFL from Pigeonroof Studios

Lucky Break BFL from Pigeonroof Studios

Downtown Novato allowed the boy to get his first Shamrock Shake of the year. We headed back to the hotel (The Inn Marin) which was rather nice despite being right on US 101. We had a “garden” room so we were further back from the road.  The constant rush of noise from the highway meant that we had to sleep with the TV on all night, but still, a nice place to stay – we would stay here again! The hotel also had lemon trees which I have never seen before (since I’ve lived on the east coast my entire life) so this was a BIG DEAL.

Lemon tree!

Lemon tree!

And a gorgeous Magnolia tree:

magnolia

magnolia

This was also pretty impressive because everything was blooming in CA. Everything was still DEAD in NJ. But enough of the hotel, let’s talk Lucas Film!

Gabe had arranged for us to tour both Skywalker Ranch and the offices for ILM.  We started at ILM Friday morning. When you arrive, the reception area features:

Darth Vader

Darth Vader

and …

Mr. Fett

Mr. Fett

Among the cool things we saw on our tour of ILM were the original Vigo painting from Ghostbusters 2, an E.T. model, models from Jurassic Park, the head of Davy Jones from Pirates 2, and so on and so forth. It was really neat to see how everything is made and goes on for the movies.

After the tour of ILM we headed up to Nicasio to tour Skywalker Ranch. Holy Moley. It was like driving up the side of a mountain.

Hillside

In the photo above there is a guard rail. Most of the way up the hill, the speed limit is 25 with 180 degree turns and NO guard rail. Was quite an interesting drive on the way up.  We toured Skywalker Ranch and had lunch with Gabe and two of her co-workers, Gary and Frank.  No photos were allowed while we were walking around but there are sheep on the ranch and everything is meticulously maintained.  At the end of our tour we got to meet Dave Filoni (another Pittsburgh fan!) and have a chat with him – he is wonderful!

Me and the boy with Dave

Me and the boy with Dave Filoni and YODA

After our lovely tour from Gabe we went out for drinks with a bunch of her co-workers as one of the directors was leaving. Then we got to drive down that crazy road on the hill in the dark. Hoo boy.

The next morning we met up with Gabe and headed into downtown SF to hit up the fantastic farmers market at the Embarcadero. I would move to SF just for this farmers market. We had lunch and poked around some of the stands before wandering the streets of SF.  We went into union square to check out the cable car but did not get on one due to the lines. I took several photos though. Next time I will ride :D

cable car being turned around

cable car being turned around

That evening we went to E & O Trading Company for dinner with Gabe.  Gabe is friends with Rene who is the head chef at the Larkspur location. We had the best butternut squash dumplings I have ever had. We will definitely be going back again and I think I will gorge myself on dumplings.

During our trip we tried to stay on Eastern time as much as possible.  This meant we were lame and were usually in bed by 9 pm, but it made getting up at 4 am (really 7 to us at this point) to get to the airport for our flight home which was at 7 am local. The flight home was uneventful, which was great.  Sharon and her hubby picked us up at the train station and we got to have dinner with them which was a nice way to ease back into being home.  I cannot wait for our next trip to CA and hopefully we’ll be there for more than 2.5 days.  There is so much I want to see/do etc.

More photos are here.  I didn’t want to bore what few readers I have with more sea lion shots. So that’s our trip. Short and sweet. But I’m working on some knitting projects to hopefully have another FO post later this week!

Nov 052008
 

Here’s a quick post with a recipe we just tried for dinner tonight :)

Silky Black Bean soup

Ingredients:

2 tbsp olive oil

1 rib celery, chopped

1 small carrot, chopped

1/2 cup yellow onion chopped

1/4 cup red or green pepper, chopped

1 tbsp minced garlic

1 1/2 tsp dried cumin

1 tsp dried oregano

1 tsp chili powder

3 1/2 cups low-sodium vegetable broth

2 cans (15 oz each) black beans, drained

salt, pepper

Method:

1. Heat olive oil in a heavy arge pot over medium heat.  Add celery, onion, carrot, pepper.  Cook until softened and slightly browned.  Add garlic, cumin, chili powder, and oregano and cook, stirring frequently until fragrant.

2. Add the stock and black beans and increase the heat to high.  Bring soup to a boil and then reduce heat to low.  Cover pan, and let simmer for 15 to 20 minutes.

3. Blend soup using an immersion blender or a food processor until smooth.  (If using a normal blender, or food processor, PLEASE let the soup COOL completely before doing this. Ask me how I know). Season with salt and pepper.

4. Serve soup hot!

We garnished it with cilantro and some soft goat cheese.

YUM!