I'm still in the midst of a finishing frenzy. There's going to be a serious FO parade around here as I finish seaming, blocking, sewing on buttons, and the like.
I'm calling this my "virtuous knitting." It's a great feeling to finish things up (though mostly relief and an assuaging of guilt), but really I'm just dying to cast on a new project or two. Or four.
I'm enamored of this new shawl pattern by JuJuVail -- Pop Spots:
I love the contrast of both color and texture! So pretty.
-------------------------------------------in the kitchen
- a delicious quinoa salad recipe from Serious Eats
- Smitten Kitchen's gingerbread spice dutch baby pancake (from her new-ish cookbook, one of my favorite Christmas presents)
- skillet curried vegetables and couscous with almonds
(adapted from Main Course Vegetarian Pleasures, by Jeanne Lemlin)
2 T. olive oil
2 garlic cloves, minced
2 tsp. minced fresh ginger
2 tsp. curry powder
2 tsp. red curry paste
dash of cayenne
1 red bell pepper, cored and cut into 1/2-inch dice
1 carrot, very thinly sliced
2 C. tiny broccoli florets
1 small apple, peeled, cored, and cut into1/2-inch dice
3 scallions, thinly sliced
1/2 C. frozen peas, thawed
1/4 C. raisins
1/3 C. sliced almonds
2.5 C. vegetable or chicken stock (I use Better Than Bouillon)
1.5 C. couscous
1/2 tsp. salt
Heat the oil in a large skillet over medium heat. Add the garlic, ginger, curry powder and paste, and cayenne, and sauté for 1 minute. Stir in the red pepper, carrot, broccoli, and 1/4 c. water. Cover the pan and steam the veggies until almost tender, about 3 min.
Mix in the apple, scallions, peas, raisins, and almonds. Pour in the stock and bring to a boil. Stir in the couscous and slat, cover the pan, and remove it from the heat. Let sit for 7 min.
Remove the cover, fluff the couscous with a fork, then cover again. Let sit 2 more min. before serving.