yo, k4, yo, k4,...something something, ssk/

My grandmother recently brought to my attention that I knit so many things for other people but seem to neglect making the stuff I want for me. I've been eyeing a sweater from an old issue of Vogue Knitting Magazine that has a medallion in the middle of the back. (My friend's mom made it a few years ago, so I know it's do-able even though she's a far better knitter than I.)

Here's my start, the medallion! The next part is a zillion rows of a 70 stitch pattern that I don't really know if I understand. But that'll be for another day, maybe Thursday.

I've got some mitten orders to fill this week too, geez!

It's getting cold in Michigan

My best friend needed new mittens, so I made him a hat too! This is the second project I've ever made that uses a cable! It's not as hard as I thought.

Since I've gotten these done so early, I guess I should figure out what I'm giving him for his birthday.

butternut bliss

I love squash, especially butternut. I'm not usually patient enough to do more than cook it in the over/microwave, but sometimes I have to try something new.


I love the roadside stands here! Lucy was selling butternut squash for $1/each, and they were worth at least that! I dug out the cookbooks looking for a squash bisque recipe, but found nothing. Instead I went with a butternut squash chili. Of course, I had to alter the ingrediants a bit to make it work with what I had at home.

Instead of using canned tomatoes, I cut my own up (another one of those great things that Lucy had on sale) and again I used Spicy V8 Juice instead of water. (It's just some extra sodium....right?) And of course, with any soup I make, I used this as an opportunity to use up whatever vegetables were on the verge of going bad. Mine has carrots, celery and spinach added in as well. I was thinking of adding some macaroni too, but changed my mind.

My grandparents liked it, I liked it, over all, it's a win!

I have another squash, so I'm thinking some risotto will be in order next week.

and for dinner tonight...

I've been a vegetarian for more than 1/2 my life. This doesn't mean I don't have to buy, handle, prep, cook and serve any animals. For dinner the other night my grandmother wanted shrimp creole, not something I've ever made before. So, here's my experimental "shrimp and cream of tomato soup concoction.

1. thaw the shrimp, take of the tails. (This is the part that grossses me out.)
2. cut up an onion and green pepper, saute in butter or oil.
3. in seperate bowl mix 1 can of tomato soup, 1/2 can of water (I used spicy v8 because I needed to use it up.), a few drops of Tabasco and some ground pepper.
4. cook some rice, I used the microwave becasu I'm lazy.
5. add tomato soup mixture to the onion/pepper mixture. stir and heat until warm.
6. add shrimp (which should be precooked and than thawed) to mixture. cook until hot.
7. serve over rice.

My grandparents must have liked it, they are it all. I know it's not vegan stuffed peppers, but I guess they thought it was wonderful. As they had this little messy masterpiece, I scrubbed the shrimp residue off my hands and had easy mac. Classy, I know.

Next up, Butternut Squash Chili!

I took a vacation and came home with a recipes!

Dang, its been a little while! A bit has happened, some was good some was not so good....but I went on a mini-vacation and it was fantastic! I had the privilege of spending most of the trip with my best friend and his family. While there, his mom made soup and shared the recipe with me. I decided to make it today. So, here's my adventure making Swiss Onion Soup.

First and slightly important to know: get the right kind of cheese and use whole milk or cream, if you don't it's a little thin.

Swiss Onion Soup

3 cups thinly sliced onion
1 garlic clove, minced
3/4 teaspoon dry mustard
1 1/2 teaspoon salt
5 tbsp unsalted butter
2 cup chicken stock, vegetable stock or water
3 tbsp flour
1 1/2 cup milk
1/2 tsp bottled horseradish
1 tbsp dry sherry
1 1/2 cups freshly grated gruyere cheese
1/2 tsp pepper
1/2 tsp soy sauce
3 drops tabasco
1/4 tsp worcestershire (you can get vegan in most stores)

In pot, cook onion and garlic with mustard, salt and 2 tbsp butter over moderate heat, stirring for 10-12 minutes or until onions are softened.

Add stock and simmer, covered, for 20 minutes.

In sausepan, melt remaining butter over moderate heat.
Add flour and cook the roux, whisking for 3 minutes.
Remove pan from heat, whisk in milk, scalded, and simmer mixture, whisking for 7 minutes. Add horseradish, sherry and cheese.

Add the cheese mixture to onion mixture, stir in pepper, tabasco, soy sauce, and worchestershire and simmer soup, stirring for 10 minutes.

yields 4 servings.

This recipe is from:
Leelanau Country Inn
149 East Harbor Highway
Maple City, Michigan

Now that that's all done, here's a little information about grocery shopping in New Jersey
-There are no Meijer or D&W's here. In fact, until recently there were no liquor stores in the county. Certain items are hard to find, good cheese and cheap cooking wines are two of those items. At Thankggiving last year I went to a liquor store to get sherry for cooking, luckily I remembered they sold cheese and chocolate, too.
-Most stores only stock one kind of vegetable stock, it's in a can and tastes like it. I've resorted to bullion cubes or making my own stock. I don't have time to make my own in most cases.
-The grocery stores are expensive. I'm talking Tiffany's/D&W/Bacchus expensive, but you don't necessarily get what you pay for like in the stores here.
-The roadside stands are amazing for fresh fruits & vegetables, unfortunately the weather this year has made some things a little hard to grow.

I'd really like to thank all the people who made my little trip as wonderful as possible. I'm sorry that I didn't make it back to see everyone, but sometimes I just need to relax and prepare for the next day. Maybe this winter when the holiday shopping rush is over there will be some spare time again.