August Cookbook Challenge

August's cookbook was Commander's Kitchen, which is recipes from Commander's Palace in New Orleans. Someday I really have to make a pilgrimage there... Meanwhile I've got the cookbook. Tonight menu was:

• Honey Mustard Pork Loin
• Fig-Habenero Barbeque Sauce
• Corncakes with Sour Cream and Green Onions
• Sauteed Spinach

You would think if the recipe said use one hab and then see if it's spicy enough before you add the second, I would do that. You think? No, I threw both in and it turned out authoratative without being overwhelming. This is why I don't cook spicy for people who can't take the heat.

We had a 2008 Mount Eden Vineyards Pinot Noir (Estate Bottled) from our local Santa Cruz Mountains... Hey, every now and then you have to delve into the good stuff and this did not disappoint.

On the fiber front I'm now stalled on two knitting projects; no beads for one, not sure what to do with the other. So I would off some mohair/silk I bought for a cowl and will cast on tomorrow so I have airplane knitting for my upcoming trip to the Seattle area. Turns out Zig is scared of the swift; he snuck up on it and gave it a good whack, which sent it spinning, which did not make it more popular. I suppose I'm ok with the cats being leary of yarn processing equipment, better than assuming it's a toy like the loom, eh?

Wild BBQ weekend, and Cormo

I didn't write about bbq weekend last week. I picked up Saveur Magazines summer bbq issue and made Cambodian style ribs on Saturday and some Beijing style grilled chicken and green onions on Sunday.

The first dilemma was what to do wtih Scott's ex-girlfriend and her husband who dropped in from out of the blue? Turned out they already had dinner plans so the right answer was beer and beer snacks in the gazebo.

Second dilemma was, what wine? Generally when I don't have anything in mind I go with something from the region the food is from.  Asian food is hard that way. I tried a dry Austrian Riesling  (2011 Nigl) which turned out to be a perfect pairing.

The green onions with Sunday's chicken were grouped five to a skewer, skewered in two places, then basted with yummyness during cooking. I'm keeping that recipe. Sorry, no pix again.

What I do have is a picture of is the cormo I've washed, carded, and spun. Wow, I'm a total processed wool girl. Carding is a pain. Anyways, between the carding and my rusty woolen draw, I have about 150 yds of worsted weight 2 play wool destined to be woven into a seat for my spinning stool. Or I had it until it was taken from me. Mr. I'm Too Good To Be Seen In Your Company apparently likes cormo.