And since we last talked about it, I’ve knat THREE rows on a garter square. Sigh.
Seriously, I’d just put it away and accept that it ain’t happenin’, but I get real cranky real fast when I don’t do SOMETHING creative. (I know some people consider cooking to be creating, but I hate cooking with a passion that is only exceeded by my passion for Not Eating What T Cooks.) Bubba has been begging to help in the kitchen though, and since he and I don’t get a lot of one-on-one time (T takes him to school and picks him up most days) we arranged to cook together on Thursdays. Last Thursday he made a veggie stir fry with rice. He measured rice and water, julienned carrots and zucchini, pulverized mushrooms, sliced peppers, cut broccoli, allowed me to cut the onions, then cooked the whole mess, with bean sprouts, pineapple chunks and water chestnuts. This week, he wants to make meatloaf. (Photo credit T.)
Other things I’ve made:
Chicken Yakisoba: totally delicious. I wish I could have made a double batch, but I don’t have a big-enough pan. (This one needs a wok if I add anything else.) We’re having it again tonight. I love that it’s one chicken breast for four people and heavier on the veggies than the meat. I made it as listed but will add even more veggies tonight.
Green Chile Mac N Cheese, based on that Mediterranean Mac over in the side bar. I used sharp cheddar and pepper jack cheeses and replaced the tomatoes and olives with a can of green chiles, and then I went to heaven and didn’t want to give any to anyone else. (I left the pepper jack out of the pan I gave the boys and just used more cheddar.)
Slow Cooker Creamy Italian Chicken: pretty good. I didn’t have all the spices for the homemade Italian Dressing Seasoning stuff, so it had no onion powder, and also I misread it and added a teaspoon of thyme instead of 1/4 teaspoon. Way salty and had a little odd, bitter flavor, and was also really heavy on one of the spices (which I think is oregano). I’ll make this again but sub garlic powder for garlic salt, add the proper amount of thyme, and probably halve the oregano.
Last night we had Quinoa Goat Cheese Risotto and asparagus with balsamic butter sauce. The risotto always takes longer than I think it will (though this time I used frozen spinach and will probably never ever use fresh again), but the asparagus is quick and easy. I feel like that sauce would make a nice dressing for all sorts of cooked veggies.
In other news, I’m nearly ready to take a hammer to my cell phone. Never. Again. Motorola. I’m going to try to reset it to factory settings, but it’s not easy to back up an Android phone and I don’t want to lose pictures or texts or other things. If I had to call 911 on this thing, someone would die because I’d have to reboot the damn thing first. It makes me stabby.
Also, lookie! I decided to try some of those regrowing-kitchen-scraps things. T thinks I’m nuts, but I loooove the little leaves on the romaine stump, and the wee tiny sprout in the spring onion. I have yet to determine whether the onion grows only another single onion or what. In any case, I loves them and they make me happy.