I took a break from the February Sweater to knit up another little Baby Yoda Sweater. Just a bit more finishing work to do!
This lovely shade of "honeydew" green is Knit Picks' Comfy. Super nice and soft; a little finer in weight than Cotton-Ease, and much easier on the hands and wrists. It may pill, but seems like a good choice for baby knits and things that won't see hard wear.
This lovely shade of "honeydew" green is Knit Picks' Comfy. Super nice and soft; a little finer in weight than Cotton-Ease, and much easier on the hands and wrists. It may pill, but seems like a good choice for baby knits and things that won't see hard wear.Some lucky people are heading to Wisconsin this weekend for Camp. I may not be going to Camp, but I am going to Circle M Farm for a woolcraft workshop with some girls from my knitting circle! Shearing, spinning, dyeing... here I come. Can't wait. Plus we get to sneak in a visit to Lakeside Fibers in Madison on Sunday (and hopefully another trip to the Terrace and lunch at Himal Chuli).
On the menu for this weekend is a delicious salad recipe, slightly adapted from Moosewood Restaurant Cooks at Home (my favorite cookbook):
1 C. fresh or frozen cut corn
1/2 T. vegetable oil
2 T. water
1 tsp. ground cumin
pinch of cayenne or red pepper flakes
~~~~~~~
1 medium avocado
2 T. fresh lime juice
1/2 medium red bell pepper, chopped into 1/2" pieces
2 T. red onion, minced (or substitute shallots!)
salt to taste
Tabasco to taste
chopped cilantro leaves
In a saucepan, combine the first 5 ingredients (corn through cayenne). Cook, covered, on medium heat for 5 minutes, or until the corn is tender. Uncover and cook for another minute or so to evaporate any excess moisture. Set aside to cool.
Slice the avocado in half lengthwise, and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every 1/2 inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lime juice. Add the bell pepper. Stir in red onion and cooked corn. Add salt and Tabasco to taste, and top with cilantro.
Serve immediately, or chill for 30 minutes.
Avocado Corn Salad
serves 4 as a side dish
1 C. fresh or frozen cut corn
1/2 T. vegetable oil
2 T. water
1 tsp. ground cumin
pinch of cayenne or red pepper flakes
~~~~~~~
1 medium avocado
2 T. fresh lime juice
1/2 medium red bell pepper, chopped into 1/2" pieces
2 T. red onion, minced (or substitute shallots!)
salt to taste
Tabasco to taste
chopped cilantro leaves
In a saucepan, combine the first 5 ingredients (corn through cayenne). Cook, covered, on medium heat for 5 minutes, or until the corn is tender. Uncover and cook for another minute or so to evaporate any excess moisture. Set aside to cool.
Slice the avocado in half lengthwise, and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every 1/2 inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lime juice. Add the bell pepper. Stir in red onion and cooked corn. Add salt and Tabasco to taste, and top with cilantro.
Serve immediately, or chill for 30 minutes.
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