While the men loaded up the chairs, Suzanne gave me a tour of her garden and shared some chives. She said you can eat the blossom!
After we pulled away from our friends’ house,(where we’d gone to borrow folding chairs) Steve and I needed something to eat.
We drove down the hill to the Bryant Street Market, and found homemade Pierogies in a ziploc bag in their freezer.
I sautéed plenty of sliced Vidalia onions in butter, too.
Added the snipped fresh chives garnish which complemented the potato and cheese filled pierogies.
Weekly Photo Challenge: Dinnertime
Dinner at Joan’s
Baby Charles and Penny wait for dinner Arizona
Chicken stew and biscuits
11 minute linguine Air France dinner
Pizza in Croatia
Family dinner Christmas
This post started with Steve bringing me a bowl of beanie weanies for Sunday night supper.
I looked at the color of the bowl, the sock I was knitting, and the teal of my new robe from Christmas. ( thank you, V- it is very cozy)
The last sock yarn I used was for a Sockhead Hat by Kelly McClure Pattern (thanks for the Chocolate and Cherries yarn,Toni).
Then I thought of all the references I am using to tutor myself to knit socks again. Reading about the knitting is good preparation.
I’d started a pair of socks simultaneously on two circular needles about two years ago. (Thanks for the yarn, Molly) but bought new size one double point needles yesterday to knit them singly.
I used to worry about “SSS- second sock syndrome.” Listened to Alicia and Natalie on a Mastering the Knits Podcast talk about socks and yarn and more socks and felt inspired.
Also, my long time friend, E, brought me a Christmas gift. A book –Knit Socks! –shaped like a sock -by Betsy Lee McCarthy
Additional References pictured above
-The glare of the Round white OTT light -so I can see on a winter night
– Susan B Anderson “How I Knit My Socks”
Susan’s Blog link
-Stephanie Pearl-McPhee Knitting Rules!
Yarn Harlot link
I had the camera already as I was photographing Mark grilling trout on a cedar plank. The late afternoon light was perfect.
Maura was running running running.
Old Grandma photographed her but Maura didn’t think anything of it and ignored my shooting.
Especially if they are interesting or different. Unique.
I thought these produce stickers’ design would qualify as a keeper. Although I’m not starting a produce sticker collection today, I thought about two people I know who save them.
Hey ML? Do you still save these from your fruit and veggies?
Here is what I made with the two zucchini and yellow squash.
In a large skillet sautee an onion and a couple of garlic cloves in olive oil, throw in two yellow and two green squash (cut up) then add salt and pepper and red pepper flakes. Add a bit of water and let them cook until soft. Mash up with potato masher. Boil water and cook eggy pasta noodles, drain and toss in squash sauce. Grate fresh cheese on top. I learned to cook this from Anna Fevola of La Cucina Flegrea. See the cooking class post in 2010 (from before the restaurant moved downtown to Market Square) Everything she cooks is delicious!
Okay, it’s not good for you. I know it! Beanie Weenies.
Here’s the recipe. Cut a package of hot dogs like coins.
Throw in pan and turn up the gas flame.
Open can of beans
and pour over sizzling “meat”.
Simmer and serve.
Buttered toast on the side optional.
Yep, it’s dark outside, every day getting shorter and shorter and the winter looms. (actually today felt like Spring so let me think of a different excuse)
It’s easy. You have it in the house and don’t have to go to the store.
And you have a taste for something simple that isn’t good for you. It’s on your mind.
My friend said you can go through a lot, getting to what you wanted in the first place.
Make it, eat it, be aware it isn’t a healthy choice.
My vegan, veg, Paleo, Primal, non-processed food, gourmet bloggers, and real- food conscious friends and family will have to avert their eyes today.
I think it is the lighting from the range hood that gives it the unreal color cast. I hope.
A good friend brought a quart of vegetable soup and some homemade bread for tonight’s supper.
Especially welcome as I just got home after being in Ohio for the Thanksgiving break and no chance to go to the store yet.
Simmered the soup and sliced the bread and enjoyed the delicious meal. Thought of how fortunate I am to have good friends.
My friend J in Omaha trades a quart of homemade soup each week with her friend A.
I won’t return the mason jar empty!
Low thirties temperature makes me want to make soup or chili, some sort of stew. And devour it, too.
A pot of something simmering on a low flame, creating a welcoming aroma when you enter the house.
Dinner was chili and beans with a side of brown rice on the adjacent burner. It’s time to pull out that Cold-Weather Cooking cookbook that my sister uses (author Sarah Leah Chase).
Tonight I used grass fed beef, sauteéd with organic onion and garlic from my brother in Okanogan Washington. Last weekend , I’d replaced my chili powder with a new glass jar of organic chili powder.
Earlier today a friend had posted an article about the 8 Foods Experts Won’t Eat and I remembered the article and got worried about the canned tomatoes (I used the Fire Roasted Muir Glen Organic Crushed Tomatoes) and wondered if the acidity of the tomatoes had leached the can lining into them but ate the chili anyway. Not sure if they use liner with BPA in it or not. I read they have a non GMO commitment so surely they don’t line their cans with the bad stuff.
You could lose your appetite if you think about things deeply.
What is safe to eat these days? Is there any way to totally avoid the pesticides, preservatives, additives and harmful chemicals and the genetic modification nightmare?
A friend invited me for a winter supper after school today. A nice invitation as the week was winding down. It was refreshing and delicious.
Doesn’t it always taste better when someone prepares food, sets a table and serves it to you?
Vegetable Soup with Pesto. Bread and Olive Oil. Spring Mix, Tomatoes and Olives with Oil & Vinegar.
Pumpkin Bread and Fruit
Mexican Chicken Stew, Spring Mix Salad with Cucumbers and Feta, Greek Salad dressing made with Olive Oil and Lemon Juice, Bread and Amish Butter
and Vanilla Cake with Chocolate Espresso Frosting
Everything was delicious!