Hello, Everyone!
It's late on a cold, rainy, windy, Wednesday night in San Diego. Dan sez it reminds him of Minnesota, but without the snow. This is what passes for winter weather with us. Last week we were roasting over 100, sheeesh.
I feel ok. I had a minor stomach bug, but it seems to have passed. Maybe it passed to Dan, he went to bed real early tonight, which I did last night, LOL. I'm listening to piano jazz on sky.fm. Go, Herbie!
About that discipline and restraint I was working on yesterday, well, I'm doing just fine. I have not, repeat not, cast on for the new shawl yet. Actually, I can't find where I put the yarn. A week or so ago I was cleaning up the area around my "knitting rocker" and I put this lovely ice blue yarn away somewhere, ahem. But where? Oh, well, it is doing wonders for my discipline. I'll find it soon and then we'll see....
In honor of the rainy evening, I made a nice, Midwestern supper. I made real-deal from scratch mashed potatoes with cheddar cheese stirred in. A green salad with tomatoes and my home made pickles. I make my own pickles so I can control the salt. Then I made Polish sausage with sauerkraut. Rice pudding for dessert with yogurt sauce. All very Midwestern.
My sauerkraut is pretty special. Dan Likes it even though he doesn't generally like sauerkraut. Well, I am German, you know. He's Polish, so this fits us both. Here's the recipe if you want to make it.
Julie's Polish Sausage with Sauerkraut.
serves 4, or 2 people twice in my house
1 pound Kielbasa (Polish Sausage), can be frozen!
3 slices of bacon (Yes, I know the word rashers, but it is too old fashioned for me)
1 large onion, chopped
1 clove garlic, minced
1 small can sauerkraut.
1 tsp caraway seeds. You can use cumin if you do not stock caraway, they are actually very close.
1 tsp freshly ground black pepper
no additional salt, as the bacon, sausage and sauerkraut all have lots
1 Tbsp brown sugar
3/4 cup potato water
Cut the Kielbasa into 4 pieces. Cut the bacon into bits, and add to a large frying pan that has a lid over med-low heat. Cook the bacon until crispy. Just as it is done add the onions and stir it all up. Add the garlic. Add the sausage. Open the kraut can and drain it really well. Taste it. If it is real puckery sour, rinse it in a colander. Tonight's can was fine without rinsing. But sometimes you get a real sour one. Add the kraut to the onions. Add the caraway and pepper and mix well. Add the sugar. Stir it frequently as it browns. Careful, once the sugar is in, it will burn easily. When it is all yummy and caramelized, add the water. If you forgot to save the potato water, it's ok to use regular. Put the lid on and turn the heat down. Keep it on low heat until the sausages are done, maybe 5-7 minutes. The water will disappear. Serve beside the mashed potatoes with mustard for the sausage. I don't need to tell you how to make cheesy mashed potatoes do I?
Yum. My fav. But then I am German. We drank some nice cocktails made with run, mandarin soda and cherry syrup. The sort of thing you might get on a cruise ship with a colorful umbrella in it. The drink of the day is...
Wasn't that crazy about the cruise ship with the engine fire off Cabo? No AC, at first no water, no toilets. 4000 people and no working toilets, wow! Only cold food like spam. Not moving at all, dead in the water. Then they got the aux power on, so cold water and toilets working again. Great fun I'm sure. And I really do love to cruise. But not on that cruise.
I was eating a bowl of the rice pudding with a sauce of strawberry yogurt as I started this post. Yum! Lilo kept begging and I kept telling her it was nothing a kitty would like, but she would not believe me. So I gave her some. She looked at me like, are you nuts? Ha, silly kitty. She's staying inside tonight, spent most of the evening snoozing in my sweaters. Great, now they'll all have white cat hair on them.
Sorry, I did not get a picture of my plate for you tonight. I just ate it right up too fast to photograph! So, I gave you the recipe instead...
Have a good night's sleep, rainy nights are good for that...
Julie and Lilo, yawning and heading for bed
Showing posts with label free recipe. Show all posts
Showing posts with label free recipe. Show all posts
Wednesday, November 10, 2010
Friday, August 13, 2010
More summer
Hello, Everyone,
It's like we forgot what summer feels like. It seems so strange to have a hot summer Friday, LOL. I feel fine, listening to Drew Tretick play violin. "Somewhere in Time". All very romantic stuff. We heard him play on our honeymoon and the music is a nice reminder. Why, thank you, I did just have an anniversary. Yup, enjoyed it, I did.
Nate and I went to the City run mini water park at the Del Mar pool today. Lots of fun and not expensive. Nate loves it.
(See: http://www.sandiego.gov/park-and-recreation/aquatics/carmelvalley.shtml )
I could post a picture of my sunburn (despite SPF 55 waterproof sunscreen) but I'll let you imagine it.
We had a nice pizza lunch at Sammy's after that. (See: http://www.sammyspizza.com/ )
Ever since Heather and I had Chicken Shwarma at Alladin's, we have been trying to figure out how to do it at home. This is my last, best effort. I feel like I'm almost there. Theirs is still better. (See: http://aladdincafe.com/ )
Chicken Shwarma
Remove excess fat from a tray of chicken thighs and put them into the crockpot. Add 6 plump cloves sliced garlic, more if the cloves are puny. Sprinkle on:
1 tsp freshly ground black pepper.
2 tsp Pensey's Greek seasoning (See: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgreekseas.html )
1 tsp Pensey's Turkish seasoning (See: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysturkish.html )
1 tsp cinnamon
Cover and cook on low for 4 hours. Remove bones. Serve with fresh home-made flat bread, if you've got it. Top with a bit of melted Brie. Heaven!
Today must be my day for links.
Lilo is out enjoying the night air. Oh, here she comes inside. How does she know when I mention her name? Psychic-kitty.
Lilo playing with Nate's flip flop.
G'nite,
Julie
It's like we forgot what summer feels like. It seems so strange to have a hot summer Friday, LOL. I feel fine, listening to Drew Tretick play violin. "Somewhere in Time". All very romantic stuff. We heard him play on our honeymoon and the music is a nice reminder. Why, thank you, I did just have an anniversary. Yup, enjoyed it, I did.
Nate and I went to the City run mini water park at the Del Mar pool today. Lots of fun and not expensive. Nate loves it.
(See: http://www.sandiego.gov/park-and-recreation/aquatics/carmelvalley.shtml )
I could post a picture of my sunburn (despite SPF 55 waterproof sunscreen) but I'll let you imagine it.
We had a nice pizza lunch at Sammy's after that. (See: http://www.sammyspizza.com/ )
Ever since Heather and I had Chicken Shwarma at Alladin's, we have been trying to figure out how to do it at home. This is my last, best effort. I feel like I'm almost there. Theirs is still better. (See: http://aladdincafe.com/ )
Chicken Shwarma
Remove excess fat from a tray of chicken thighs and put them into the crockpot. Add 6 plump cloves sliced garlic, more if the cloves are puny. Sprinkle on:
1 tsp freshly ground black pepper.
2 tsp Pensey's Greek seasoning (See: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgreekseas.html )
1 tsp Pensey's Turkish seasoning (See: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysturkish.html )
1 tsp cinnamon
Cover and cook on low for 4 hours. Remove bones. Serve with fresh home-made flat bread, if you've got it. Top with a bit of melted Brie. Heaven!
Today must be my day for links.
Lilo is out enjoying the night air. Oh, here she comes inside. How does she know when I mention her name? Psychic-kitty.
G'nite,
Julie
Wednesday, August 4, 2010
It's bootie time
Hi, Everyone,
It's a warm Wednesday summer night in San Diego. I feel good and I'm listening to "the King": Love me tender.
I have a few new things to show you. First some crocheted booties.
No idea why I made so many. They're like potato chips. I just couldn't stop.
Then I liked the "Peruvian mix" colorway so much, I got some more and made Dan a hat, Me a hair band, A sutra case and a "manly" pair of slippers, size 11. Dan doesn't like that style, so we'll see who gets them at Christmas. Not one of the "big feet" guys, LOL.
Tonight was the annual stash sale at the Knitting Guild. I bought this necklace partially finished. After I got home I finished it.
Like the Hallmark bag? LOL.
I made turkey mole today and it was out of this world. Wanna know how to make it?
Turkey Mole
Break up about 6 large dried chili peppers into a heat-proof bowl and add about 2 cups boiling water. After a few minutes process (blender, food processor, stick blender, etc) until smooth. We're doing the modern version of the molcajete here.
In a crock pot put:
The chili sauce
1 frozen turkey hindquarter (it will thaw as it cooks)
3 minced cloves garlic
1 large onion, chopped
6 ribs celery, sliced
2 carrots, sliced
3 diced potatoes (after they are well cooked they will thicken the sauce)
1 round Mexican chocolate
1/2 cup peanut butter
1 teaspoon sesame oil
1/2 teaspoon crushed dried oragano
1 tablespoon ground cumin
cayenne to taste for heat ( I used 1/2 teaspoon)
1 cup tomato sauce (leftover marinera is what I used. A couple of sliced tomatoes works, too.)
1/4 cup brown sugar
3/4 cup wine vinegar
pinch dried thyme
Salt and pepper
Add water to cover. Cook on low 2 hours. Cut the turkey into chunks and return to the pot, including bones. Stir everything well. Now that the chocolate and peanut butter are softened, they will mix in easily. Let 'er rip for another few hours, until the smell is just killing you. Serve over rice, or anyway you want! I imagine a vegetarian version could be made by omitting the turkey and adding garbanzo beans and olive oil.
Lilo sez." Hi!" She's headed out the window to see what is afoot.
Now that I wrote about it, I have to have a taste of mole before I go to bed.
Goodnight.
Julie
It's a warm Wednesday summer night in San Diego. I feel good and I'm listening to "the King": Love me tender.
I have a few new things to show you. First some crocheted booties.
No idea why I made so many. They're like potato chips. I just couldn't stop.
Then I liked the "Peruvian mix" colorway so much, I got some more and made Dan a hat, Me a hair band, A sutra case and a "manly" pair of slippers, size 11. Dan doesn't like that style, so we'll see who gets them at Christmas. Not one of the "big feet" guys, LOL.
Tonight was the annual stash sale at the Knitting Guild. I bought this necklace partially finished. After I got home I finished it.
I made turkey mole today and it was out of this world. Wanna know how to make it?
Turkey Mole
Break up about 6 large dried chili peppers into a heat-proof bowl and add about 2 cups boiling water. After a few minutes process (blender, food processor, stick blender, etc) until smooth. We're doing the modern version of the molcajete here.
In a crock pot put:
The chili sauce
1 frozen turkey hindquarter (it will thaw as it cooks)
3 minced cloves garlic
1 large onion, chopped
6 ribs celery, sliced
2 carrots, sliced
3 diced potatoes (after they are well cooked they will thicken the sauce)
1 round Mexican chocolate
1/2 cup peanut butter
1 teaspoon sesame oil
1/2 teaspoon crushed dried oragano
1 tablespoon ground cumin
cayenne to taste for heat ( I used 1/2 teaspoon)
1 cup tomato sauce (leftover marinera is what I used. A couple of sliced tomatoes works, too.)
1/4 cup brown sugar
3/4 cup wine vinegar
pinch dried thyme
Salt and pepper
Add water to cover. Cook on low 2 hours. Cut the turkey into chunks and return to the pot, including bones. Stir everything well. Now that the chocolate and peanut butter are softened, they will mix in easily. Let 'er rip for another few hours, until the smell is just killing you. Serve over rice, or anyway you want! I imagine a vegetarian version could be made by omitting the turkey and adding garbanzo beans and olive oil.
Lilo sez." Hi!" She's headed out the window to see what is afoot.
Now that I wrote about it, I have to have a taste of mole before I go to bed.
Goodnight.
Julie
Monday, May 24, 2010
Kissing Cousins
Hello, Everyone,
It's windy, overcast and cool this afternoon in San Diego. More like the central California coast than the Southland. Let's all pretend we're in Solvang instead of San Diego. I'm listening to 30 greatest hits from Elvis and drinking hot tea to keep warm.
I'm working on the edging of the Kissing Cousins Shawl. The edging is a quick way to bind off that provides a very narrow lace edging. It is a straight edging, but could easily be blocked out to points if desired.
Here is how I am working it:
Eyelet bind off:
Pithy version :
Row 1: Slip 1, K1, YO, K2tog, P2tog, turn
Row 2: Slip 1, K4 turn. Repeat rows 1 and 2 until all shawl stitches are consumed. Bind off 5 loosely.
In playing with this I came up with a version I did not use for the shawl because it caused the edging to fold over and flip back to the wrong side. Eureka! This is not useful for this shawl, but it is perfect for many hemming situations... Here it is written up:
Eyelet hem
Row 1: Slip 1, K1, YO, K2tog x 2, turn
Row 2: Slip 1, K4, turn Repeat rows 1 and 2 until all shawl stitches are consumed. Bind off 5 loosely. Let the edge curl to the backside and stitch it down to the main fabric, creating a neat hem. It flips back on the second K2tog.
I like the eyelets on the inside of the hem because it is easy to insert the elastic or drawstring if one is being used. There are eyelet holes everywhere to use. Easy to replace the elastic, when needed, too.
The house smells so good. I'm cooking a vegan dish from Tibet for Curried Cauliflower (and some other veggies). Last night I was watching a travel show on Tibet and it reminded me that I have this dish I like and some cauliflower in the fridge. I'm not usually vegan, but I like this one. So here we go.
Curried Cauliflower
Put 1/4 cup good EVVO in the crockpot and set to high. (This can also be done in a regular large pot if you are careful to regulate the heat.) Now, if we want to be really authentic we can use yak butter, but I thought the olive oil was easier to source at the local megamart, LOL.
Cut up 1 head of cauliflower, including the stems, core and leaves. Be careful to cut any woody stems thinly across the grain. Add to the pot. The pot will be more than half full, but as is cooks a bit it cooks down, so you will be ok on volume by the time you get everything cut up and in the pot.
Trim, chop up and add to the pot:
10 ounces Crimini mushrooms (the brown ones, but any mushrooms are good. Never met a mushroom I did not like)
4 stalks celery
3 carrots
1 large onion
3 large cloves garlic
2 dried California Chili pepper pods
1 red bell pepper
2 large potatoes
3 tablespoons curry powder
1 tablespoon ground cumin
freshly ground black pepper to taste (Dan likes it so I add a lot)
Stir and let brown a bit.
Add in:
1/2 cup red wine vinegar
1/4 cup brown sugar
2 cups water (more in a regular pot, the crock pot hold moisture in very well)
salt to taste
Let cook until soft (couple of hours in a crock pot) and enjoy the smells in the house!
Serve over rice. Try not to spill the sauce on yourself, it stains bright yellow like the dickens. Ask me how I know.
Someone in my crochet group made this.
Cute, huh?
Lilo is hiding from the painter again. She'll be back later.
See ya,
Julie
It's windy, overcast and cool this afternoon in San Diego. More like the central California coast than the Southland. Let's all pretend we're in Solvang instead of San Diego. I'm listening to 30 greatest hits from Elvis and drinking hot tea to keep warm.
I'm working on the edging of the Kissing Cousins Shawl. The edging is a quick way to bind off that provides a very narrow lace edging. It is a straight edging, but could easily be blocked out to points if desired.
Here is how I am working it:
Eyelet bind off:
Pithy version :
Row 1: Slip 1, K1, YO, K2tog, P2tog, turn
Row 2: Slip 1, K4 turn. Repeat rows 1 and 2 until all shawl stitches are consumed. Bind off 5 loosely.
In playing with this I came up with a version I did not use for the shawl because it caused the edging to fold over and flip back to the wrong side. Eureka! This is not useful for this shawl, but it is perfect for many hemming situations... Here it is written up:
Eyelet hem
Row 1: Slip 1, K1, YO, K2tog x 2, turn
Row 2: Slip 1, K4, turn Repeat rows 1 and 2 until all shawl stitches are consumed. Bind off 5 loosely. Let the edge curl to the backside and stitch it down to the main fabric, creating a neat hem. It flips back on the second K2tog.
I like the eyelets on the inside of the hem because it is easy to insert the elastic or drawstring if one is being used. There are eyelet holes everywhere to use. Easy to replace the elastic, when needed, too.
The house smells so good. I'm cooking a vegan dish from Tibet for Curried Cauliflower (and some other veggies). Last night I was watching a travel show on Tibet and it reminded me that I have this dish I like and some cauliflower in the fridge. I'm not usually vegan, but I like this one. So here we go.
Curried Cauliflower
Put 1/4 cup good EVVO in the crockpot and set to high. (This can also be done in a regular large pot if you are careful to regulate the heat.) Now, if we want to be really authentic we can use yak butter, but I thought the olive oil was easier to source at the local megamart, LOL.
Cut up 1 head of cauliflower, including the stems, core and leaves. Be careful to cut any woody stems thinly across the grain. Add to the pot. The pot will be more than half full, but as is cooks a bit it cooks down, so you will be ok on volume by the time you get everything cut up and in the pot.
Trim, chop up and add to the pot:
10 ounces Crimini mushrooms (the brown ones, but any mushrooms are good. Never met a mushroom I did not like)
4 stalks celery
3 carrots
1 large onion
3 large cloves garlic
2 dried California Chili pepper pods
1 red bell pepper
2 large potatoes
3 tablespoons curry powder
1 tablespoon ground cumin
freshly ground black pepper to taste (Dan likes it so I add a lot)
Stir and let brown a bit.
Add in:
1/2 cup red wine vinegar
1/4 cup brown sugar
2 cups water (more in a regular pot, the crock pot hold moisture in very well)
salt to taste
Let cook until soft (couple of hours in a crock pot) and enjoy the smells in the house!
Serve over rice. Try not to spill the sauce on yourself, it stains bright yellow like the dickens. Ask me how I know.
Someone in my crochet group made this.
Cute, huh?
Lilo is hiding from the painter again. She'll be back later.
See ya,
Julie
Tuesday, May 4, 2010
French toast
Hello,
It's a beautiful spring Tuesday morning in San Diego, the birds are singing, there is a warm sun and a gentle breeze so it doesn't get too hot. Perfect! I'm listening to Dvorak's Carnival Overture on XLNC1. Earlier they played Khachaturian's Spartacus (did I spell that right?) So romantic. I need to buy that so I can hear it whenever I want.
Today I am working on finding out how to post a pattern on Ravelry. I want to share Shannon's Bridal Lace Shawl there, too. Cross your fingers, I'm not so good at these things.
We had the yummiest French Toast this morning. Very eggy and puffy. I had cooked up some fresh sliced strawberries with some sugar yesterday to make a strawberry compote, so I poured that over the French toast
French Toast
3 large pieces of white Italian style bread.
2 jumbo eggs
1/2 cup milk
1/4 cup sugar
1/4 teaspoon cinnamon
Mix the custard up in a flat dish and let the bread soak, flipping it over once, until the mixture is completely absorbed.
In a large frying pan melt 2 pats of butter. Slide in the breads and let them cook until puffy and browned, then flip and brown the other side. Serve hot with strawberry compote.
I have this quote on the Butsudan:
"Inside of us we are constructing a happiness that is not influenced by external change.
Even in the abyss of anxiety or in the moments of rapture, in the center of our being there will always be this indestructible treasure.
Then we will be able to fully participate in the joys and pains of the world without being dominated by them, with the power to overcome adversities without being crushed by them and to enjoy prosperity without being corrupted by it. "
-Daisaku Ikeda
I like the connotations of the word "constructing". It allows me to be a work in progress. Under construction, that's me. Some days better than others. It's written on a bookmark card that I got as a take-away gift at a WD meeting, so I do not know where it originally appeared. I'd love to know where it came from so I could read the whole thing. Anybody recognize it?
Lilo's in the "dog house", or maybe it's a cat house in her case . I was listening to my messages on speakerphone so I could brush my teeth at the same time (you ever have a day like that?) and she found the volume just "Too Piercing" so she flattened her ears back and came up and bit my foot. That cat! I threw her outside and scolded her. So now she is sulking. I never had a cat like that before. All my other cats were sweet and nice. She was taken from her mother too soon and it was a struggle to raise her when she was very little. Maybe that is why. Maybe her mother never got a chance to teach her manners. Bother! After all these years she still thinks she can do that! Bad kitty...
Tschuss,
Julie
It's a beautiful spring Tuesday morning in San Diego, the birds are singing, there is a warm sun and a gentle breeze so it doesn't get too hot. Perfect! I'm listening to Dvorak's Carnival Overture on XLNC1. Earlier they played Khachaturian's Spartacus (did I spell that right?) So romantic. I need to buy that so I can hear it whenever I want.
Today I am working on finding out how to post a pattern on Ravelry. I want to share Shannon's Bridal Lace Shawl there, too. Cross your fingers, I'm not so good at these things.
We had the yummiest French Toast this morning. Very eggy and puffy. I had cooked up some fresh sliced strawberries with some sugar yesterday to make a strawberry compote, so I poured that over the French toast
French Toast
3 large pieces of white Italian style bread.
2 jumbo eggs
1/2 cup milk
1/4 cup sugar
1/4 teaspoon cinnamon
Mix the custard up in a flat dish and let the bread soak, flipping it over once, until the mixture is completely absorbed.
In a large frying pan melt 2 pats of butter. Slide in the breads and let them cook until puffy and browned, then flip and brown the other side. Serve hot with strawberry compote.
I have this quote on the Butsudan:
"Inside of us we are constructing a happiness that is not influenced by external change.
Even in the abyss of anxiety or in the moments of rapture, in the center of our being there will always be this indestructible treasure.
Then we will be able to fully participate in the joys and pains of the world without being dominated by them, with the power to overcome adversities without being crushed by them and to enjoy prosperity without being corrupted by it. "
-Daisaku Ikeda
I like the connotations of the word "constructing". It allows me to be a work in progress. Under construction, that's me. Some days better than others. It's written on a bookmark card that I got as a take-away gift at a WD meeting, so I do not know where it originally appeared. I'd love to know where it came from so I could read the whole thing. Anybody recognize it?
Lilo's in the "dog house", or maybe it's a cat house in her case . I was listening to my messages on speakerphone so I could brush my teeth at the same time (you ever have a day like that?) and she found the volume just "Too Piercing" so she flattened her ears back and came up and bit my foot. That cat! I threw her outside and scolded her. So now she is sulking. I never had a cat like that before. All my other cats were sweet and nice. She was taken from her mother too soon and it was a struggle to raise her when she was very little. Maybe that is why. Maybe her mother never got a chance to teach her manners. Bother! After all these years she still thinks she can do that! Bad kitty...
Tschuss,
Julie
Monday, April 5, 2010
Hot soup on a cold night
Hello, Everyone,
Well, it is cold windy rainy Monday night after a day of off and on wind and rain. I'm feeling pretty good, having just eaten the last of the chocolate Easter bunnies. Ears first, of course.
Heather made this hat for a friend, but I tried it on for size.
I like the bobbles.
This afternoon I decided what a rainy day needs is a hot winter soup, never mind that this is supposed to be spring. This turned out great: tasty and warming.
Mission Bay Russian Soup
In a slow cooker put:
1 big Kielbasa, 1 pound, cut into big chunks
1 quart water
1 bunch green onions or 1 medium onion, chopped coarsely
3 small potatoes. peeled and sliced
1 heart of celery, trimmed and cut into chunks
2 big carrots, sliced
8 oz sliced mushrooms
1 tsp black pepper
1 tablespoon red pepper flakes
1 minced clove of garlic
1/4 tsp thyme
1 tsp oregano
2 bay leaves
salt to taste
Cook 4 hours on low. Taste and adjust salt (a lot depends on how salty the Kielbasa was, and they vary) With a potato masher mush up the soup a bit, but do not over mush. Leave mostly chunks. The potato will thicken the broth.
In each bowl put a small pat of butter and 1/4 cup of plain yoghurt. Pour over ladles of hot soup and stir. Yummy.
Lilo came in out of the rain and wants to play fight with me. Silly kitty.
Goodnight,
Julie
mood: just fine, thank you
location: At home in San Diego
Music: Ksds Jazz
Well, it is cold windy rainy Monday night after a day of off and on wind and rain. I'm feeling pretty good, having just eaten the last of the chocolate Easter bunnies. Ears first, of course.
HHeather made this hat for a friend, but I tried it on for size.
I like the bobbles.
This afternoon I decided what a rainy day needs is a hot winter soup, never mind that this is supposed to be spring. This turned out great: tasty and warming.
Mission Bay Russian Soup
In a slow cooker put:
1 big Kielbasa, 1 pound, cut into big chunks
1 quart water
1 bunch green onions or 1 medium onion, chopped coarsely
3 small potatoes. peeled and sliced
1 heart of celery, trimmed and cut into chunks
2 big carrots, sliced
8 oz sliced mushrooms
1 tsp black pepper
1 tablespoon red pepper flakes
1 minced clove of garlic
1/4 tsp thyme
1 tsp oregano
2 bay leaves
salt to taste
Cook 4 hours on low. Taste and adjust salt (a lot depends on how salty the Kielbasa was, and they vary) With a potato masher mush up the soup a bit, but do not over mush. Leave mostly chunks. The potato will thicken the broth.
In each bowl put a small pat of butter and 1/4 cup of plain yoghurt. Pour over ladles of hot soup and stir. Yummy.
Lilo came in out of the rain and wants to play fight with me. Silly kitty.
Goodnight,
Julie
mood: just fine, thank you
location: At home in San Diego
Music: Ksds Jazz
Friday, March 26, 2010
Claire's, a Point Protector Keeper and garlic
What a beautiful warm spring day we had today! It's Friday evening and Dan is busy at the KMCC, so I actually get the computer without having to ask him to give me a turn. Yeah!
He and I just about came to "words" today. He saw a new version of Palm software on the Palm website and wanted to upgrade my phone. I explained that he needed to wait until Verizon released their version or it would just mess up my phone. I went to bed. Male with itchy upgrade finger could not resist the siren call of technology and tried the upgrade anyway, which bombed and wiped out my database. Heh, you no touch-a my phone again or I break-a you fin-ger. He spent several hours on the phone with Verizon and Palm and finally got it all put back together, including an intact database, back on the original version. He now understands that we will have to wait until Verizon is ready for the upgrade. Uh-Huh. But could not believe his wife. Uh-huh. Oh, well, I guess I'm over it as he manfully strove all day long and finally was successful at restoring my data.
We had lunch in Solana Beach with Anita and Heather (number 2 sister) today. On the drive up the freeway embankments were so beautiful. The deep purple lupine flowers were so beautiful, and the red and pink freeway portulacca, too. Some call it Moss Rose. We ate at Claire's, http://clairesoncedros.com/.
Great food! Everything very fresh. Duck salad was awesome. Other Salads great, too. I enjoyed a yummy omelet. My roasted potatoes were too greasy though. I shuda had the sweet potato fries that Dan had with onions and cheddar cheese on top. Those were crazy good. Great bakery, too. The lemon bars are heavenly. Nice service. Over lunch I gave Anita a pretty necklace I made at the beading class. I blogged about it earlier. Then she gave me one, too, LOL. Great minds think alike. I left Heather and Anita planning colors for a reversible hat Heather is making.
Today I invented something. When I work on delicate lace knitting, I like to use a point protector, so the the sharp points of the lace needles do not snag the lace when it is riding along in my bag. But... there is a fly in the ointment. I take off the point protectors and then have to find a place to put them where I will not lose them, drop them in the car, under the table where they roll into that back corner that is hard to reach, etc. As you can imagine, I tend to lose them. That must be why they sell them 4 at a time, instead of 2. I thought of piercing the tips with a needle, installing a jump link and attaching a chain. The the chain could be clipped into one of the many stitch markers I use for lace (25 stitch markers in this piece). But, this sounds like some considerable work. Then my mother-in-law suggested making a tiny bag to attach to my knitting instead. Probably much easier, and it involved knitting something. So, Ta-DA, here I give you a free pattern for a:
Point Protector Keeper.
Worsted weight scrap yarn, I used bright purple so it would be easy to find against the white lace.
size 8 knitting needles and crochet hook to match
Cast on 16. Knit 10 rows. Slip 8 sts onto the spare needle. Fold the work in the middle. Russian join from the middle to the edges. Pull the live tail through the last loop. Crochet the edges together with slip stitch. SC around the top to strengthen, chain a few and end off. Put your point protectors inside and pin to work across the top, or use the end chain to attach. That way the lil' buggers can't jump out and escape. You could sew a button on, of course. But wouldn't that be kind of, well, conventional?
Thanks to Heather Walkabout Knitter for the Russian join instruction. http://walkaboutknitter.blogspot.com/
I use that method all the time now, as it is less bulky than a 3-needle bind off. You just have to think a bit. It goes in the opposite direction - from the middle toward the live yarn tail, as opposed to the 3-needle bind off, which begins with the live yarn and goes to the middle.
Here's what we had for dinner tonight. I noticed that the braided string of Garlic I have hanging on the kitchen wall knows that it is spring, too, and it is starting to sprout. So I decided to use as much garlic as possible for the next few days and use it up. Look out , World! Here comes garlic breath. But you know I love it.
Julie's Easy 40 clove garlic Chicken recipe.
Into a slow cooker put:
10 chicken thighs
40 cloves of garlic
1 large onion, chopped
1 tsp red pepper (the kind from the pizza place)
black pepper to taste
salt
1 tsp Herbes de Provence
toast triangles
Notice that no liquid is added. This gives more of a roasted effect, rather than boiled. The original French version is baked in a sealed casserole, but I like the ease of use of a slow cooker.
Leave it on low for 5+ hours. The smell is unbelievable. If you love garlic, you'll love this. The garlic is as soft as butter, so serve with toast . Spread the soft garlic on the toast and dunk it in the rich pan sauce. Enjoy! Just make sure your spouse has some, too!
Lilo sez, Yuck, stinky garlic smell all over the house! I'm loving it, of course. Hmmm, maybe there is a reason I have the house to myself tonight...
Bye,
Julie, aka garlic breath
I use that method all the time now, as it is less bulky than a 3-needle bind off. You just have to think a bit. It goes in the opposite direction - from the middle toward the live yarn tail, as opposed to the 3-needle bind off, which begins with the live yarn and goes to the middle.
Here's what we had for dinner tonight. I noticed that the braided string of Garlic I have hanging on the kitchen wall knows that it is spring, too, and it is starting to sprout. So I decided to use as much garlic as possible for the next few days and use it up. Look out , World! Here comes garlic breath. But you know I love it.
Julie's Easy 40 clove garlic Chicken recipe.
Into a slow cooker put:
10 chicken thighs
40 cloves of garlic
1 large onion, chopped
1 tsp red pepper (the kind from the pizza place)
black pepper to taste
salt
1 tsp Herbes de Provence
toast triangles
Notice that no liquid is added. This gives more of a roasted effect, rather than boiled. The original French version is baked in a sealed casserole, but I like the ease of use of a slow cooker.
Leave it on low for 5+ hours. The smell is unbelievable. If you love garlic, you'll love this. The garlic is as soft as butter, so serve with toast . Spread the soft garlic on the toast and dunk it in the rich pan sauce. Enjoy! Just make sure your spouse has some, too!
Lilo sez, Yuck, stinky garlic smell all over the house! I'm loving it, of course. Hmmm, maybe there is a reason I have the house to myself tonight...
Bye,
Julie, aka garlic breath
- Location:at home in San Diego
- Music:Oh, Brother
Thursday, March 25, 2010
First peek at the bridal shawl, tableside at Aladdin's
It's a lovely spring Thursday night after a warm spring day with flowers blooming and birds singing. I feel great after a wonderful nap.
Heather and I went swimming this morning. We had gotten out of the habit to do it every Thursday at 11 like we used to, so now we're trying to get the habit going again. It's really good for my joints. The water in the pool at the Boys and Girls Club where we go is kept at 85 degrees F so that they can teach babies to swim, so it is heavenly warm. All this swimming probably has something to do with the wonderful nap...
After e swimming we went to lunch at Alladin Restaurant, http://www.aladdincafe.com. We split the Meza,
#7 ALADDIN MEZA PLATTER: Hummus, Tabouleh, Baba Ghanouj, Chicken & Lamb Shawerma, Dolma, Falafels, Aladdin's Hot Sauce, Garlic Sauce, Pickles, Served with Pita Bread.
with a side addition of extra Kebeh. This is one of our favorite places. Our waiter, Haithem, is a really funny guy and so nice. He looked at me funny at first and seemed not to know me with the new red hair, but then he got it and laughed and asked if we wanted the usual Meza Platter, LOL.
Heather with a full tummy of Alladin goodness. After lunch I was working on the bridal shawl.
Now I know that lace just looks like a mess until it is blocked out, but just you wait, this is going to be absolutely gorgeous when I get it blocked with the rich plum beads on the edging, and the plum Swarovski crystals on the points. Very bridal in its Lily of the Valley-ness. Estonian nupps galore! The pretty inlaid box is sold at Alladin's, they have lots of that kind of stuff.
Thanks for the request for the curried chicken recipe, Dee. Dan tells me that curried chicken is the most commonly cooked dish in the UK. Here's my version. We had it tonight for supper. Yummy and the house smells heavenly of curry.
Curried Chicken in the Crockpot for the busy Woman
In a crock pot put:
4 chicken thighs,
2 diced potatoes
4 chopped ribs of celery
1 large sliced carrot (or 2 medium)
1 10-ounce package sliced mushrooms
1 C tomato juice (Low salt)
3 C water
1/3 C minced dried onion (huge time saver)
4 cloves garlic, sliced
1/2 C flaked coconut
1T Wocestershire
1T curry powder ( I use Delish)
freshly ground black pepper
1t salt (omit if using salty tomato juice)
Let 'er roll on low all day while you are out and about. When you get home the house will be smelling like heaven and dinner is ready.
Lilo is curled up napping, dreaming of big fat, juicy mice, probably.
Ta-ta,
Julie
Friday, January 29, 2010
Thursday means Mexican Soup
It's sunny but cold here in San Diego. So, it was time for some yummy Mexican soup. I still have a cold so it is my "Mexican medicine". My first mother-in-law was Mexican and this is a variation on her soup.
Memo's soup
2Tbsp bacon drippings or EVOO
8 oz ham, cubed
1 large onion, chopped
2 ribs celery, sliced (I could have also added carrots and green peppers, but I did not have them on hand)
1/2 tsp freshly ground pepper
3 cloves garlic
1 tsp ground cumin
1Tbsp crushed red pepper (like comes with pizza)
4 big chicken thighs with bone, cut into thirds
1 large can hominy
1 med can tomatoes with peppers
1 tsp salt
1tsp leaf oregano, crushed in your hand
4 cups water
1/2 Cup red wine vinegar
Saute the onions, celery and ham in the bacon drippings until they begin to brown. Add the pepper, cumin, red pepper and the garlic. Cook until you smell the garlic. Lift the onion mixture into the crock pot. Brown off the chicken in the remaining oil. While it cooks, add the hominy, salt and the tomatoes to the crock pot. When the chicken is brown, add it and the oregano to the crock. Deglaze the pan with the vinegar, also the water. Scrape up the fond (the brown bits) real good, as they add so much flavor to the soup. Add the resulting broth to the crock. Set the crock pot to low and cook 4 hours. Taste and adjust seasoning. Serve with quesadilllas or cheesy toast. Add a salad or fruit and you have a great cold day dinner. I had fruit with mine. Yummy.
I gave my freind Barbra a bowl of the soup when she stopped by today to knit and talk. She is studying fashion and is using me as a model for her plus size swim suit line. I hope she makes a mint. This is an area that needs more young designers to make the suits fun.
I finished a shawl from the UFO collection. Purple and magenta. 7 feet long and about 15 inches long. Crochet, mixed patterns.
The yarn was from Mexico. A few years ago (like maybe 4) Dan and I went to LA to attend his sister's graduation. We stayed at the Miyako Hotel in Japan-town. http://www.miyakoinn.com/ We got a great deal through AARP. We had so much fun. They have Japanese style rooms, too. They were so Japanese, the breakfast menu included natto, super stinky fermented soybeans. The neighborhood included great Japanese food, jazz clubs and a fun local micro- brewery. We had a blast. I'd do it again in a New York minute.
Anyway, in the neighborhood was a yarn shop that specialized in yarns from Mexico, and I bought this yarn. Good thing Dan speaks Spanish. Great colors. And now it's done. There are leftovers of the yarn, plus some of the other purples I bought at the same time. So now I'm working on a new one where the colors shift gradually.
Enjoy my soup,
Julie
- Location:home in San Diego
- Mood:
relaxed - Music:Santana, Supernatural
Saturday, October 17, 2009
Free Recipe: Savory Dutch Baby
Lovely fall day in San Diego. The air is soft and warm, not hot, not cold, soft breeze, birds singing.
Dan and I are having a leisurely brunch. I made a creation without a name. It's a savory Dutch Baby. Maybe I should call it that, Savory Dutch Baby. It was heavenly.
Savory Dutch Baby
Preheat oven to 400 degrees Farenheit and also pie pan with 2 T olive oil or butter (let your conscience be your guide) I also put in the pan 2 sliced leftover brats, and some leftover baked vegies, onions, yellow bell peppers and apples. (You can tell what last night's supper was).
In a food processor combine:
2 x-large eggs
1/2 Cup flour
1/2 Cup milk
1/2 tsp salt
a few grinds of black pepper
a pinch of smoked hot red pepper (Chipotle, cayenne or Spanish paprika will do)
1tsp sugar (seasoning quantities to bring out the other flavors, it's not supposed to be sweet)
Whirr for 1 minute. Pour into the hot pan and bake until it is well browned on top and puffs up high, about 25 minutes.
Sprinkle top with 2 Tablespoons chopped parsley and 2/3 Cup of grated cheese. Slide back in the oven for a few seconds to melt the cheese.
Remove and serve in wedges. It will fall, that is how they do, but it will taste great. This is my new way to zing up the leftovers. The pic shows it after it has fallen. You have to be quick to get it all puffed up high!
We went to Buena Park for my birthday. We had Nathan. Here he is riding a Pizza boat. The incongruity of pizza in water is lost on him, he just knows that 2 of his favorite things are together, pizza and boat.
We went to Aladdin Cafe in San Diego with Heather. They have a menu option that is a whole mess of appetizers, feeds about 3 or 4. It was great. http://www.aladdincafe.com They make their own fresh pita and everything is from scratch and totally fresh. I love that place.
Dan and I went to see a movie, Julie and Julia, and afterward went to California Pizza Kitchen. This is Dan's favorite moment, when he just opens the menu and is full of hope that they have added something special and new. The movie was great. I recommend it.
See you later, Nate and I are off to see the Cloudy with Meatballs movie...
Julie
- Location:San Diego
- Mood: cheerful
- Music: something Arab off the Aladdin website
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