Some doings
Two weekends ago we were in Dallas visiting the Wickeds, and last weekend I came down with a case of lassitude followed by headache (shh, don’t tell anyone, but it was actually a hangover [I had three whole glasses of wine! what a lush!]), so our refrigerator was extremely empty.
I ate some sad lunches last week, I tell you.
But this week there is so much yummy food. My breakfasts will be coconut-cardamom rice pudding with spiced plum compote on top, and if that doesn’t make you weep, you must keep your heart in a carved box under a mountain. Here’s the staging from last night’s dinner:
That’s pork with zucchini on the left and flavorings for borracho beans on the right, separated by a glass of extremely bad Riesling. Both recipes are from Rick Bayless’s Authentic Mexican, and the Riesling is from a box.
I was so pleased that I actually took the time to chop everything and have it ready before I started cooking. What do you know? It cut the amount of cursing down to zero.
In knitting news, I have secret projects going on, but I was able to finish up a project that languished for over a year. Behold the Weighted Companion Cube:
It’s a little smooshy-looking, but Dingo loves it. It was my first stranded colorwork project. After that experience, I do not anticipate that I will take up Fair Isle knitting.
In Jinx news, biting is down and snuggling is up. He continues to eat all the bugs. Good boy!
In writing news, my hand is about to fall off.
I have made two stranded colorwork projects, and, although I see the appeal, I think there are people who love intarsia, and those who don’t. Sort of like those who love those “Precious Moments” figurines, and the rest of the world…… Perhaps I should say Lladro porcelain, as some of those are actually objectively pretty.
I knit for relaxation and Thinking Time, which is why I will never be enthusiastic about complicated lace, Fair Isle, or any other kind of knitting that breaks one’s brain.
When I saw the picture of your yummy dinner, my thought was, “I’d better go get my plate…”
I should cook that for you some time. It is SO GOOD. That Rick Bayless knows a thing or two about yummy.
Because of you, we made this for dinner last night. Yum.
But now I require the recipe for the rice pudding.
I had a bunch of cold cooked coconut rice, which was simply jasmine rice in which half a can of coconut milk was substituted for the water.
For the rice pudding: 1.5 c. of cold cooked rice, 3.5 c. milk. Simmer until thick turn off heat, add cardamom and a sploosh of vanilla. Couldn’t be any easier.
PS. I hope you had better wine than extremely bad Riesling.
I definitely have to try the rice pudding!
We had mexican Coca Cola instead of wine.