I got a RAOK during the snow storm over the weekend! It was the sweetest card (on left) & stitch markers (on right) from Michelle. I've already used the stitch markers on a potential new WIP! Thanks again, Michelle! I told her that she's inspired me to learn how to make stitch markers. Michelle lives about 45 (?) minutes from me, and we've been talking about meeting in person for some knitting, shopping, and/or eating. Now if we could only get the weather, schedules, and the children to cooperate (read: stay well!), we might get to meet before spring!
Like so many on the east coast, we were housebound because of the weekend snow storm that left behind a foot of snow (and more last night!). I used much of this time to read (Banishing Verona - recommended to me by Greta) & work on my Fluted Banister sock. I'm on the foot now! I'm knitting these as part of the Six-Sox knitalong and their doing double duty in the Sock it to Me KA as well. This is the only sock I've worked on from the Six Sox KA (joined more than halfway through), so I'm not really knitting along with them since I'm several socks behind. I'm also knitting this sock using dpns instead of the two circulars that the pattern suggests so I've had to alter the pattern directions to work with the dpns. I really like how the leg (pattern stitch) portion has turned out! These are going to be such comfy socks! My hands are not used to the small #1 dpns so I gave them a break yesterday and started a new WIP (more about that tomorrow if I decide to keep working on it).
Last night I made a recipe for dh & me from the Feb/March issue of Eating Well magazine (in an article for quick meals from the freezer). I doubled the spice mixture, added sliced baby portabello mushrooms, and served it over polenta (made with Bob's Red Mill Yellow Corn Grits/Polenta). Two yums up for this one! It's wonderful to be able to taste again, even if it's only intermittently! You could sub your own spice mixture and protein in this recipe for a totally different taste. A simple starter recipe to play around with!
Spicy Chicken Tenders with Peppers and Onions
from Eating Well, Feb/Mar 2005
1 tsp sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 lb. boneless, skinless chicken breast tenders, cut into 2" pieces
1 tbsp canola oil
1 16-oz package frozen bell pepper & onion mix
1. Combine first 5 ingredients in a med. bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes, or overnight.
2. Heat oil in large nonstick skillet over high heat. Add veggie mix & cook, stirring occasionally, until veggies are soft, 5-7 minutes. Add spice-rubbed chicken (my note: I added the mushrooms in at this time) and cook, stirring, until no longer pink in the center, 3-5 minutes. Serve hot. (my note: served it over polenta) Servings: 4
I really like this magazine with it's thoughtful, informative artcles and delicious recipes. Check out the Eating Well web site for free recipes and articles plus some cool food photos for your desktop (end health-conscious service anouncement!).
One thing about having snow days when the whole fam is home...less computer time for me! Dh was working from home yesterday too so I had to share the computer. I'm off to visit some blogs in between loads of laundry and such!