Recent projects: Boot cuffs and a neck cowl

I recently finished off two quick projects, one as a Christmas gift and one for myself. For my sister, I crocheted a set of boot cuffs after I attempted to buy her some last year on Etsy, a transaction that fell through. I found the boot cuff pattern on Ravelry. It was easy, just single and double crochet. I found a teal wool yarn to use, since that was close to the color I originally tried to order for her.

The second project was a neck cowl for myself. I get really excited about wearing scarves in the winter so I decided to make yet another one for myself. I found the pattern on Ravelry again. I ordered Forest Heather Biggo yarn from Knit Picks. The yarn is very thick, and the pattern calls for large needles, so it was a project that went fast also. The yarn is pleasingly soft.

My cat Annie decided to get in on the photo action.

I learned how to take my own photo in the mirror.

Posted by

Laura

Posted on

January 20, 2014

Posted under

cooking, Food & Drink

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Lentil and Chard Ragout, a delicious winter meal

I recently made a recipe from a relatively new (to me) vegan cookbook Crazy Sexy Kitchen. I bought this cookbook after attending a Whole Foods Culinary class featuring Chef Chad Sarno, one of the authors. It was a good way to use up some of the chard growing in the garden and a handful of our fresh herbs. I added peppers and okra from our garden to the recipe, to use them up before they went bad. I used the beluga (black) lentils called for in the recipe, the first time I’d ever had them. Beluga lentils are smaller and denser than other lentils. It was a very healthy and flavorful meal that my husband and I enjoyed all week.

The recipe started by sautéing shallot and garlic in oil.

Next, deglaze the pan with sherry and add beluga (black) lentils. I had peppers from the garden so I threw those in to add some spice. Garden fresh okra also went into the pan.

Add vegetable stock and simmer until the lentils are tender.

After the lentils were tender, add the chard, frozen peas, nutritional yeast, lemon zest, parsley, thyme and salt and cook on low for a few more minutes.