Strange angle, I know, but that's what you get when I take a picture at work with my phone... I'll try harder in the future... if you're looking closely you'll notice that I'm using a Knitpicks harmony needle (birthday gift). My first time using one and so far, so good! I like how sharp the needle is and the join is smooth! Thanks Kim!
I'll share all the details when the socks are complete, but I must say, my friend Woolarina hit this color/base combo out of the park! I love it!
Other things that are making me happy at the moment are the fruits of our "farm". The Tall Guy is most assuredly in charge, but I've been having fun cooking with the veggies that come out of our garden. The broccoli came from our neighbor's garden and the radishes and snap peas from ours.
I improvise recipes a lot... probably why I'm a better cook then baker, but here's the gist of what I did.
Sugar snap peas
I used about a full head of broccoli, 1/2 cup of snap peas, a reallllly big radish and about 1/2 cup of almonds... It was what I had on hand and I went with it!
I'm guessing on the amounts here...so, like with any homemade dressing, taste as you go!
1/4 cup vegetable oil (I normally use olive oil, but sometimes the flavor is too overpowering and I wanted the focus to be on the veggies)
1/8 cup rice wine vinegar (I like how "bright" this vinegar tastes, you could also use apple cider vinegar)
1 teaspoon honey (Also locally sourced! This old guy down the street has bee hives! And yes, we do live in a city environment!)
Lawry's seasoning salt and garlic powder. I added these until I liked the taste.. a few shakes of the salt and about the same for the garlic. You can use fresh minced garlic too, but I was being lazy.
What to do...
*Boil some water, throw in the broccoli and peas until they turn bright green.. truly, no more then 30 seconds.
*Drain and rinse w/cold water or plunge into an ice bath to chill very quickly.
*Slice the radish thinly
*Toast the almonds until brown (I use our toaster oven for everything!)
*Toss all the veggies/almonds together and then whisk the dressing together, pour over and serve or chill until time to eat!
This is a pretty forgiving recipe which I think I'll be using a lot this summer as various veggies come up in the garden. Are you gardening this summer? Do you prefer flowers to veggies? I'm always curious what others are up to!