Wednesday, September 30, 2009
Sunday, September 27, 2009
Friday, September 25, 2009
I had the Cheddar Cheezy. It is not a misnomer, people. Be forewarned.
I wouldn't say it's the best burger I've ever had, as there are several Houston contenders, but it was delicious.
Wednesday, September 23, 2009
We didn't stay here, but the Menger Hotel was built in 1859, and is really a beautiful place. I enjoyed a margarita in their bar Saturday evening before dinner.
I also took a ride on the zoo train, always fun. It's nice to feel like a kid again.
Tuesday, September 22, 2009
On ravelry, I purchased this from Weetsie:
Funky Carolina Sock, which I intend to use for a shawl.
Additionally, I took Rhonda to Yarns 2 Ewe for her first visit, and I, of course, succumbed to Malabrigo's power. I bought 2 skeins of Sapphire Green. I just love this shade, and am still trying to decide what this will be. I may make a shrug, or use it along with another shade of Malabrigo for a striped vest.
I'm a realist, so I do expect to have some Boston stash to show you upon my return!
Monday, September 21, 2009
I know I will definitely bring my Cherry Blossom socks, since I'm just a few rows from the heel, and may have a chance of finishing them on the trip.
Additionally, I have thoughts of using my Noro Chirimen, for a gift.
This would work well for the Project Spectrum current season, and I'm eager to try this yarn.
I've also considered another Malabrigo project, since I can't seem to get enough.
Along with vacation pics in the next few weeks, I've got my Boston Cardigan to share (as mentioned above), and another FO.
Sunday, September 20, 2009
Friday, September 18, 2009
I seriously could eat pesto everyday without tiring of it. I <3 pesto.
Sunday, September 13, 2009
It's not that I ran out of fabric to show you, it's just laziness.
I have some super special new stash to show you today.
My good friend Jenny just returned from a nine-month stay in China, and she brought me some gorgeous silk fabric. I don't know what I'll do with it, and I'll probably save it for a while, until I find the perfect use.
Honestly, it looks like something I would pick out for myself, so she knows me well.
Friday, September 11, 2009
Make this dessert on the double. And be quick about it. If you can't buy or don't enjoy blueberries, make it with strawberries, blackberries or raspberries. Make it fast. Enjoy the delicious smell that comes out of your oven and then try not to eat all of them in one sitting. Just try.
I would probably be a skinnier gal if I didn't read Smitten Kitchen. I mean that as a compliment.
Monday, September 7, 2009
Since last I posted about it, I:
-finished the body
-wove in the ends
-finished both button bands
-finished half a sleeve.
I'm so motivated to finish this baby, but I did have to pick up my Multnomah a bit this weekend, as sleeve stockinette can get a little repetitive, especially since I'm doing full-length sleeves.
Any thoughts on the buttons I chose?
Hope everyone is enjoying the holiday Monday!
Friday, September 4, 2009
Monday night, I made chilaquiles.
I love saying that word. "Chee-lah-kee-lehs". I overemphasize because it's fun to me, and I don't proclaim this recipe to be authentic.
I look at it as lazy-ass enchiladas, or Mexican lasagna. Whatever you call it, it's awesome, easy and satisfying. Plus, the recipe makes enough to last you several meals, or to serve a big crowd.
It comes together very quickly (I made them Monday night, when I usually have zero energy).
Veggie Chilaquiles (seen on Culinary in the Desert, originally from Eating Well), modified
1 T olive oil
1 medium onion, chopped
1 bell pepper, chopped
1 medium zucchini, grated
8-oz. cremini mushrooms, chopped
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. can fire-roasted tomatoes
1 14.5-oz. can corn, drained and rinsed (I used regular, but mexicorn would be a good choice)
Small can diced green chiles
Ground cumin (I use this stuff liberally, the original recipe called for 1 teaspoon)
Pinch of kosher salt
Black pepper (again, I use this stuff liberally, so season as you see fit)
1-2 cloves minced garlic
1 14-oz. can enchilada sauce (I used Hatch 5-pepper)
12 corn tortillas, quartered)
Grated cheese (original recipe called for 5 oz, but I love cheese. I probably used a bit more than that
1)Set the oven to 350 and spray a 9X13 baking dish with cooking spray.
2) Saute the onions in olive oil over medium heat. Use a medium-sized skillet/saute pan, as you will be adding all the filling ingredients to this pan. Once the onions start to soften/brown, add the chopped bell pepper. Cook this mixture until it looks sort of like this:
If you need a more exact measurement of time, it's probably about 10 minutes total saute time for the first two ingredients. I toss in the garlic about this point (you don't want it to be too brown).
3) At this point, add all the canned vegetables. Stir occasionally, and I lower the heat a bit here, to medium-low.
4) Season with pepper, salt and cumin as needed. Cayenne pepper or paprika would also work well at this point.
5) When these ingredients are well incorporated, it's time to start assembly.
6) Layer first half the tortilla quarters, followed by your filling, followed by half the enchilada sauce, followed by cheese(!).
Repeat this with the remaining half of all ingredients.
7) Bake for 15 minutes, covered with foil. Then take the foil off so the cheese can get cheesey and bake for another 10-15 minutes.
Serve with sour cream if you like. I like.
This post is long enough, I suppose, but just know that you can modify this based on your fridge/cabinet. You could use pinto beans instead of black beans. You could add meat. You could add grated carrot, squash, or whatever other vegetable strikes your fancy.
I would add more heat next time, as I found this to be a little mild. Some chopped jalapenos or habaneros would be a tasty addition, depending on your heat tolerance.
Wednesday, September 2, 2009
This is Unique Sheep's Verve in Dusk Dark. It makes me think of Van Gogh's Starry Night. I love how fast a shawl works up when the rows are short.
Don't worry, I'm still working furiously on my Boston sweater, but after finishing the body, I haven't had some uninterrupted time to pick up stitches for the button band. I plan to do that this weekend, though, and then it's smooth sailing again.