recipes


Cassandra tagged me with the “listening while knitting” meme last post. I think that for me it applies more to “listening while cooking or baking.” Most of my multitasking energy from knitting goes to fending off the yarn-crazed cat. Like Cassandra, I like to knit while watching dvd’s. This weekend, I locked the cat out of the room and worked on my Vogue knit.101 airplane pillow while watching “Shoot ‘Em Up.” I know, I know, strange combo, but it worked well because I was able to pause while I looked up ssk on youtube. Watching the knit witch’s tutorial helped me make the cognitive leap of how to do this elusive (for me) stitch. Cassandra had patiently explained it to me already, but I just kept resisting. I’m forced to employ a sappy simile here: yarn, like life, tightens up and resists when you try to take it in the wrong direction, and only by easing up does everything fall into place. “Shoot ‘Em Up” also had a knitting moment where Clive Owen takes his knitted sock and places it on a newborn’s head, but otherwise, yep, completely unrelated.

For “listening while cooking or baking,” it’s usually whatever’s on my running mix. Here’s a pic of a recent cupcake experiment, VeganYumYum’s marzipan knitting.

Okay, Lauren. You’re tagged now. Let’s see what you’re working on.

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I have all of these great photos of my Halloween costume, that I never got to wear to the parade because I had a crazy dry/infected eye that just didn’t go with the mermaid theme. I did wear it to a party and I think our table was the only one where the women’s costumes didn’t all look like strippers. Not that there’s anything wrong with that, but a little creativity, people, how many naughty nurses can one bar handle? (rhetorical question). I’m also posting the eggnog cupcakes (from Bittersweet) that we had for Thanksgiving at Cassandra and Owen’s that were decidedly not eggnog-like, but still really damn good. And, to bring us up to the current holiday, the soaps that I made with characters on them that supposedly say things like: love, tranquility, energy, but that probably actually say something completely different. And, the iPod holder that I made for Kate. It was super-easy and one of the many cute things in Vogue’s Knit 101 book.
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Unfortunately dressed Gingerbread men have become a tradition in my household. I think it stems from my husband’s fantasy to be some wealthy woman’s pool boy. Ah, someday his sugar mama may come but for now all the sugar is from gingerbread. I kid. Mostly. 🙂

Gingerbread Pool Boy

I admit, I’m a bit of a Martha Stewart wannabe so it is challenging to my aesthetic taste to have a gingerbread man with nipples that match his bathing trunks. In other words, I wish he’d used some pink or brown sprinkles.  The green mouth isn’t an issue, he must have been drinking grasshoppers while changing the pool filter.

The recipe I use is from Martha’s Christmas Cookie Magazine. The one on her site is slightly different but still looks tasty: Gingerbread  Men (excuse me, these are listed as ginger bread people).

I came across these photos of one of our knitting nights. We all felt the need to hide behind our projects for some reason.

Sometimes vegans have no idea what they’re missing. Case in point: the Vietnamese hoagie. Anyone who has tried one will tell you of the near religious experience it brings along with the dichotomies of sweet and salty, hot and cool, tender and crisp.

Maybe it was crazy for me to think I could replicate this at home; crazier still to think I could substitute delicious pork with a texturized vegetable protein. But judging from the reaction of vegans and nonvegans alike the first-ever vegan bánh mì knit night was a total success. It was so good we almost forgot to knit.

mise en place

ingredients:
1 daikon radish
3 carrots
2 C water
1 C white vinegar
1 C sugar
2 French baguettes
1 English cucumber
3 jalapeños
bunch of cilantro
2 packages Smart BBQ
1 package Smart bologna or other fake meat bologna
Asian chili garlic hot sauce
Nayonaise

Directions: Cut the daikon and carrot into julienne strips. Combine water, sugar and vinegar in a saucepan and bring to a boil. Remove from heat and allow to cool. Transfer to a bowl, add daikon and carrots, and refrigerate 30 minutes or overnight.

Prepare cucumber and jalapeño into slices. Separate cilantro into sprigs. Heat up veggie BBQ on stovetop. Cut each baguette into quarters, crisp in 400° oven. Assemble and enjoy!

Bánh mì

Serves 8.