A Handknit For Wearing

Pattern:  Madison Scarf (from Hill Country Weavers)

Yarn:  Madelinetosh Dandelion in Silver Fox colorway

Needles:  Size 7

This scarf is either a very late Christmas gift or an early birthday gift. Either way, I'm happy it's done in time for Jessica to wear it a few times in these last cool days of March. This particular scarf was on her Christmas wish list. But I just couldn't get to it in time to put under the tree. It was, however, a perfect pattern for after-holiday knitting. It's a simple pattern that just goes on and on. These patterns are often referred to as "mindless knitting."

I wanted to use all of the yarn I had, so I used a postal scale to help me. I weighed the yarn at the beginning of a pattern repeat, then again at the end of the repeat to see that each 6-row repeat took 5 grams of yarn. So when I had 7 grams of yarn left, I decided it was time to bind off. I wasn't in the mood to play "yarn chicken" and try to eek out one more repeat. When I pinned out the scarf, it measured 88 inches, tip to tip. Plenty long enough.

I'm not sure how you knitters choose patterns, but I find myself drawn to patterns that are fun or challenging to knit and to yarn colors that are brilliant and rich. But sometimes those don't really work with my wardrobe. I am learning to consider patterns for how wearable they will be. This pattern is so simple. I've made one for myself in brown and this one for Jessica in gray. There is nothing terribly exciting about the pattern or the colors. (Yes. I find red or purple yarn more fun to knit.) BUT this is a scarf that will be worn often. Isn't that the point of knitting?

Why is it easy to wear? It is a bias scarf, which eliminates those blunt, squared-off ends. It is extra long, which lets the wearer generously loop it a couple of times around the neck. And it is wide enough (13 inches) to wear it as a wrap around the shoulders.

This pattern is free. It's simple enough for newer knitters. (If you are a real beginner, you can find how-to videos on YouTube for the k2tog, YO, and kfb if you haven't done those yet. It may look like Greek but those easy techniques.) It's a pleasant knit for the experienced knitter. Keep it in mind as you look for your next knitting project. I'm betting I'll make another one (or two) of these.

A Promise Of Spring

One of the first signs of spring around the farm is when the cows ignore 

the hay rolled out for them to enjoy grazing on the green grass.

 

The daffodils in the pasture are like the advance guard

of spring, announcing, "It's coming! It's almost here!"

They have already come and gone.

So I looked around our house to find other signs of spring.

 

Even the weeds are in their glory. 

(Am I the only one to appreciates the blooms on weeds?) 

 

The camellias are loaded with blooms.

Lenten roses are blooming in the front yard.

I love winter. I love cloudy rainy days. I love sitting in front of a fire with a cup of tea and a good book. I love days cold enough to wear my hand knits. But this promise, this tease of spring, this glorious sun we've had for a couple of days reminds me that I like spring, too.

Mommy Makes Supper

 Naan Pizza

Mommy posted the photo above on Instagram earlier this week. I immediately asked for the recipe and she sent me the email below. 

You'd have to know a little about Mommy's cooking skills to appreciate the "gasp" she included. When my girls were growing up, Jessica spent much time with me in the kitchen. Watching. Helping. Keeping me company while Mommy was busy with ballet, music, drama and many other activities. So when Mommy married, she was a true novice in the kitchen. 

Thanks to lots of FoodTV, a million phone calls to me and good food blogs, she has learned much. Ten years later, she is a full-fledged excellent cook. But up to now, she has been one to follow a recipe just like it's written. It makes me smile to see that she has moved on to the next step—cooking without a recipe.

 

Here is the email I got from Mommy...

So I didn’t really have a real recipe for this <gasp, I know>, but here’s what I did. Feel free to work your magic to make it better read like a recipe. :)

NAAN PIZZA

Naan bread  (I used frozen, Tandoori Naan)
Pesto sauce  (I used 7 oz tub of Buitoni Pesto Sauce with Basil, and had some leftover)
Tomato, thinly sliced
Chicken tenders
Mozzarella (I used Sargento Shredded Mozzarella, Traditional Cut)

Preheat oven to 400 degrees.

While oven is warming, cook chicken. (I seasoned them with Borsari seasoned salt, and cooked them on grill pan, pressing down periodically with back of tongs to make sure they developed grill marks.) Cook evenly on both sides until done. Once done, slice chicken into small-bite-size pieces.

Place naan pieces directly on oven rack to thaw and warm for 1.5-2 min. Using tongs, carefully remove from oven, and transfer to baking sheet (cover baking sheet with foil for super easy clean-up.)

Lightly brush naan with extra virgin olive oil. (Naan package said to use butter, but I didn’t want to wait for butter to melt.) Spread pesto on each piece of naan. Then add sliced tomatoes, chicken, and sprinkle with cheese.

Place baking sheet with naan in oven. Bake for 5-8 minutes, or until cheese is fully melted.

My Notes

•  Love this recipe for its versatility.
•  I took easy route with frozen naan, and pre-made pesto, but if you had time and desire, you could make your own. Could also swap shredded mozzarella for fresh mozzarella slices. I did cook the chicken, but this recipe would probably work well with leftover grilled chicken.
• You can accommodate eater’s preferences — Baby Girl ate hers deconstructed, Little Sister wanted extra tomatoes, Big Sister wanted no tomatoes and drizzled balsamic vinegar over hers before eating.
• The same concept would work with other sets of toppings. Next I want to try bbq sauce, bbq chicken, red onion, and cheese.
• This is a good recipe for children to help cook. They could easily build their own pizza with toppings you’ve prepped.

I miss this family when I haven't seen them for a while. But getting emails and recipes from Mommy helps us stay connected. The BEST, though, is when we get photos like this one.

"You can't find me!"

Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup

I saw this recipe on laaloosh.com a few weeks ago and immediately printed out the recipe and bought the couple of ingredients that I didn't have on hand. Then the cans of tomatoes sat on top of the printed recipe on the kitchen counter for longer than I planned.

But the fact that I had put the ingredients and the recipe together meant that I didn't forget to try this soup. Daddy-O walked through the kitchen as I was making this and commented that I was going to a lot of trouble to make supper. But it wasn't "trouble." I did chop the onions and carrots, but the rest was just stirred together. Maybe it's a good thing he thinks I worked really hard cooking supper. Shhhh! Let's not tell him any different.

I am still loving the Le Crueset Dutch oven I got for Christmas and was glad to have another new recipe to make in it. Daddy-O looked at the soup at this point and volunteered to eat the leftovers for supper. I told him that he gave me this wonderful pot and now he was going to have lots of soups to try. His reply? "You know, you CAN make other things in that pot. Like roasts. Pasta." Point taken. Before the week is over, I'll let him pick a recipe.

But when the soup was done, he liked it. He told me he thought I was making plain ol' vegetable soup (which I love) with chunks of vegetables in it. (Vegetable soup is not his favorite.) When he saw that it was a thick creamy tomato soup, all was good in his world again. He went back for seconds.

Add a grilled cheese sandwich on the side and tell your family supper's ready.

ROASTED RED PEPPER TOMATO SOUP

3 tablespoons olive oil
2 medium onions, chopped
2 medium carrots, peeled and chopped
3 cloves of garlic, minced (or 1-1/2 tsp of jarred minced garlic)
2 (32-oz) cans diced tomatoes
1 (6-oz) can tomato paste
1 (15-oz) jar roasted red peppers, drained (my jar was 12-oz)
2 tablespoons dried basil
3 cups low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cups sour cream (I used light sour cream)

In a large stock pot (mine was 5.5 qts) heat the olive oil over medium heat. Saute the onions and carrots for 8-10 minutes, until the carrots are tender. Add the garlic and cook for one more minute. Stir in the tomatoes (with juice), tomato paste, red peppers, basil, broth, salt and pepper.

Bring soup to a boil, then lower heat and simmer, covered, 20-30 minutes, stirring occasionally. Remove soup from heat and stir in sour cream. Using an immersion blender, puree soup. (Or, puree in small batches in a blender.) Taste and adjust seasoning.

Serves 8  

Laa Loosh says this soup freezes well. I'll find out because some of this is already in my freezer.


If you make a few soups that need to be blended and don't own an immersion blender, you might think about adding one to your wish list. It is so much easier than transferring a hot soup in small batches to a blender. I gave one to Mommy for Christmas and when she made her tomato soup recipe, she said, "Oh my. This is much easier to make than before." 

If you are counting points for Weight Watchers, Laa Loosh says a serving of about 2 cups is 4 Smart Points if you use light sour cream. But trust me, this does not taste like a "diet" recipe.

Beach Get Away

View from our porch

Our state is blessed with beautiful beaches. And it's a small state, so it doesn't take too long to get there even though we live on the other side of the state. And because we are in the deep South, it's not too very cold for much of the winter. A walk on the beach can be pleasant in February.

I just got home from our annual "girls' beach weekend." As always, it was good to catch up with these friends. We all see each other regularly at church, but those visits can be measured in minutes. Three days of non-stop chatter gives us time to really know what what has happened with each other during the last year.

While we were there, our "fearless leader" made the Blackbean Butternut Squash Chili for supper one night. That recipe continues to be a favorite. And it was a healthy supper to balance my restaurant meals of crab cakes, fried seafood platter, fried flounder (yes, I ate fried seafood twice—but I did skip the hushpuppies) and THE best butternut pound cake topped with homemade coconut ice cream.

Now it's time to do laundry, grocery shop, do a few chores, and get back in the groove at home. I'll catch up with you here in a couple of days.

Lenten Luncheon

 

Chicken Pie

Every year, the churches that line Main Street in our town observe Lent with a series of noon services that include lunch. The services move from church to church each week. Our church provides two of those lunches. And for as long as I've been a member there, the menus at our Methodist church have been the same. Vegetable soup and cornbread the first week and chicken pie the following week.

I have no clue how many chicken pies I have made for these lunches over the years. I do know that this year there will be ten chicken pies brought to the church this morning. I'll bet that nearly all of them are made with a recipe similar to this one. This recipe is a standard around here. Some cooks might add vegetables. We like ours with just eggs.

One more chicken pie story—this was the recipe I used when our soon-to-be son-in-law came to have supper with us for the very first time. He and Mommy had been engaged for only a couple of weeks. I made this because it is one of our favorite meals. We serve it with a green vegetable and cranberry sauce. He dove into the meal with gusto. It was only years later that I learned he didn't like chicken pie. Must have been love. (I think he has come to like chicken pie since then. Wise decision.)

CHICKEN PIE

1 whole chicken (or 4 breasts)
3 boiled eggs
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup broth (that you've saved) 

Boil chicken until tender After chicken has cooled, take meat off the bones and cut into bite-size pieces. Save broth.
Place cut-up chicken in a greased 9x13-inch baking dish. Slice eggs over the top. Salt and pepper to taste. Mix the two soups and broth. Pour over chicken and eggs.

     Topping:
     1 cup self-rising flour
     1 teaspoon baking powder
       (mix flour & baking powder thoroughly with a whisk)
     1 stick melted butter
     1 cup milk

Mix topping ingredients. Pour over chicken mixture.*
Bake at 350 degrees for about 1 hours, or until crust is golden brown.

 

Unbaked topping

*Pour the topping slowly over the chicken, covering it as completely as possible. I spoon on the last bits to cover the spots I've missed. And there still might be some bare spots. I promise it won't matter when it's done.

 Want to learn more about Lent? Check out Lent 101 .

So Simple

 Everyday Salad Dressing

He took a couple of bites and said, "This is good." I told him what was in the dressing. He asked, "That's all?" Yep. That's all.

I found this recipe at judyschickens.org. When I saw the it, I was also in need of a new bottle. I also followed her lead and asked for this OXO bottle for Christmas. (I got the small one.) Sometimes the simple gifts are best.

This dressing is so simple, just right for a lightly dressed salad She advised NOT using balsamic vinegar here because it gets "syrupy." I'm taking her word for it. The change I would make? I would add a little more garlic pepper.  In fact, I'll add a bit more before we use it again.

The other big plus with this recipe is that she says "store at room temp" part. An olive oil based dressing gets solid when stored in the refrigerator. It takes quite some time for it to liquify again. I like being able to pick this up and use it without waiting and hour or so. If you are more comfortable with refrigeration, do it that way.

If you Google "Everyday Salad Dressing," you'll find an abundance of recipes. (I almost never figured out where I found this recipe in the first place.) Most are based on a 1 part vinegar/2 parts oil ratio. You can change up the seasoning to suit you. But for now, I'm sticking with this one.

EVERYDAY SALAD DRESSING

1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
1 teaspoon sea salt
1/2  teaspoon McCormick’s Garlic Pepper* (I will add just a little more next time.)

Put ingredients in a jar with a tight lid. Shake until blended.


*I found McCormick's Garlic Pepper at my local store. That means it shouldn't be hard to find for you.


PS  Go visit Judy at http://judyschickens.org/  Fun things there!