What's on my loom, and what's in the kitchen?

On the loom

I'm taking a rigid heddle weaving class; last week we learned about weft faced weaves and were assigned to do something like coasters.  Well this is like one big coaster except its 10 1/2 inches wide and about 15 inches long so far; I plan on weaving until sometime on Sunday when I'll take it off the loom and rewarp for this weeks assignment. I think it may turn into a bag, in which case I'll like do the rest of it a little plainer.

Mom had a drawer of leftover needlepoint yarn which I could not bring myself to throw away. I've already made a needlepoint cushion cover from leftover and will save the bigger chunks for when I decide that needlepoint in my thing, but I'm feeling good about playing with all the leftover browns and greens in this format.

Warp is some really ugly bright pink crochet cotton, 10 EPI. Weft is a variety of needlepoint yarn from years of projects, which used to take up two grocery bags in the back of my closet. I think I should be able to bring myself down to one by the end of the weaving!  

Color is way off; my phone camera seems to be removing a lot of yellow. It's actually really pretty.

In the Kitchen

RutRoh, the freezer is almost empty and DH is looking at the stack of empty pyrex with deep regret. Instead of letting him take me out tomorrow night, I'll be doing two different bean preparations from Mark Miller's Coyote Pantry and then will do a taste test. Not sure what to throw on the grill to go with the beans. It'll be good.

And finally, June's cookbook will be the Commander's Palace cookbook. 

Memorial Day weekend: Rick Bayless and Mexican Everyday

Yesterday we had friends over and a good time was had by all.

I cooked from Mexican Everyday (Rick Bayless).

• Jicama Salad: could not find watercress so I used pea shoots and added some toasted pine nuts.
• Garlicky rice in the rice cooker; Damn! I'll make that one again. It's effectively rice, garlic, onions stock. Yummy.
• Roasted tomatillo salsa
• Grilled Roadside Chicken and as suggested in the recipe,  I grilled green onions (couldn't find knob onions), eggplant, and zucchini. I did two 2.5 lb chickens; the four of us ate about a chicken and a half.  The chicken had a beautiful brown glaze on it by the end of it's grilling, and great flavor.

Consensus was that Rioja was the best wine of this.  M & G brought a apple beach crisp with caramel ice cream that was wonderful.

Fiery Foods

I made Onion Gingered Chicken from Fiery Foods That I Love; first time for that recipe. Served with white rice, chard and a lovely Chablis, which was perfect for the gingery goodness. DH says I could make that for company. I substituted 6 chicken thighs for the whole chicken; if I did it again, I'd do 8.

Wonderful oniony gingery goodness!

May Cookbook Challenge

Yumm....

Sunday was the May Cookbook challenge dinner. Modena style pork chops, braised in tomato sauce from the dry farmed tomatos I got from Happy Girl last year and froze, and some sage from the garden. Served with home made polenta (nice texture!) and Brussel sprouts.

All of that with a nice Montepulciano.

Sorry, no pictures.

On the fiber front

• Knots of Love Hat #9 is finished
• Started a hat for DH's mom
• Working on Bejeweled Sleeve
• Finger controlled weaves on the loom. I like spanish lace. 

Also no pictures.

Fish! and Hats.

Last night was Branzini night... I think I used too much salt and I'm not sure if putting egg in the salt is the right thing.

But here it is stuff with thyme from the garden, lemon and bay 

With some roasted beets, celery root and brussels

And I could not resist the chive flowers.

DH and I are restarting the cookbook challenge; May is Trixee's choice, so today I'll be cooking pork chops out of Marcella Hazan's Essentials of Classic Italian Cooking.

On the fiber front, it's mostly been hats for our knitters group project for Knots of Love. I finished hat 9 yesterday, 10 is my goal. I've also got:

• The weaving class, which is making me dream of weaving things I want to weave.
• Bejeweled: I've restarted the darn sleeve 4 times, and I think I have it figured out now.
• Yarn for 3 hats for DH's mom, I will start them later today. 
• Other projects languish.

More on all that later.

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.