Counteracting the snowy, gray chill and early darkness with candles and friends invited to share supper.
Last night a friend brought over some fragrant fresh basil from the garden.
I felt inspired.
The recipe I used called for
2 c fresh basil leaves 1/3 c pine nuts 1/2 c Romano or parmesan cheese 1/2 c olive oil 3 cloves of garlic. Another friend’s flowers from her garden.
Such generous friends.
It might be time for new red and white checkered table cloth. I hemmed this fabric in 1974 and the red has faded to almost pink.
Even if it rains, the front porch offers shelter and a wonderful place to watch the downpour.
Thanks to P and J we now have a “new” table for the front porch. Thank you for the upgrade from our little plastic circle.
Steve took this photo on my phone of our Spaghetti Arugula and tricolor corn supper.
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.