Ysolda Teague's new book, Little Red in the City, arrived on my doorstep yesterday, and it's just delightful! Charming, informative, and full of great patterns. The layout, font, and decorative details are just precious.
Just like Ross and Rachel, the shawlette and I were on a break for a time. Knitting 10 in 2010 just felt like... well, a lot. Large shawls just aren't that useful for me. The little scarf-like ones, though... those are just the ticket, as they're very wearable and add a bit of cheer to my somber collection of black and dark brown coats (why I don't buy other colors of coats, I just don't know...).
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Paul and I made some fantastic chicken and veggie kebabs on Tuesday night. Sadly it was too dark (and we were too hungry) to take photos, but I will share the recipe. This is adapted from The Around the World Cookbook (a fantastic cookbook, esp. the Middle East and India sections). It's a shame that the book is out of print. If you see it at a used bookstore, it's well worth picking up.marinade:
1 large onion, cut into medium-large pieces3 T. olive oil
juice of 1 lemon
2 garlic cloves, crushed/pressed/minced
1 T. fresh oregano (or 1 tsp. dried oregano)
salt and freshly ground black pepper
kebabs:
1 pound boneless, skinless chicken breast, cubed (or boneless leg of lamb)any of the following vegetables -- these are just suggestions:
1 or 2 red or yellow bell peppers, seeded and cut into squares
8 baby onions, or 1 medium onion, cut into chunks
8 oz. button mushrooms
12 cherry tomatoes
1 zucchini or yellow squash, cut into chunks
1 T. melted butter
bulgur wheat, couscous, or rice, to serve
the night before:
1. Make the marinade. Put the onion pieces in the food processor and process until finely chopped (you'll need to stop and push everything down with a spatula a couple of times). Add the olive oil, lemon juice, garlic, and oregano; process a little longer to get everything nicely blended. Season to taste with salt and pepper.
2. Place the chicken or lamb in shallow dish; pour the marinade over, cover, and let marinate overnight in the refrigerator.
3. Fire up the grill!
4. Thread the cubes of chicken or lamb onto skewers (remember to soak bamboo skewers in water in advance, or you may have a fiery experience!), alternating with vegetables. Grill the kebabs 10-12 minutes, basting with butter. Serve with bulgur wheat, couscous, or rice. I also like to serve:
yogurt with cucumber
1 C. plain yogurt -- I like nonfat Greek yogurt
1/4 cucumber, finely chopped
1/2 small onion, finely chopped
1 clove of garlic, minced or pressed or crushed
2 tsp. fresh parsley, chopped
salt and pepper
1/8 tsp. paprika
mint leaves, to garnish
Lightly beat the yogurt. Add the cucumber, onion, garlic, and parsley. Season with salt and pepper to taste. Sprinkle with paprika, and garnish with mint leaves. It's best if you let this chill for about an hour or so before serving, but I rarely think ahead to do this.
