Butter and Whiskey

No pic, but blankie was awesome

I didn't have a chance to take a photo of little Tegan's blanket, the giant granny square, but it really came out amazingly well. Kathlene loved it, which is all that matters. 

Started a log cabin style blanket for YET ANOTHER new baby, who's due this summer. All garter stitch, which might drive me crazy. I'm not building it the way one would normally build a log cabin blanket, with all the picking up stitches. I'm making a bunch of different sized shapes, which I'll then stitch together. I'm basing the idea on the Mason-Dixon Moderne log cabin blanket, but I'm going to simply make the nine squares and then assemble.

If it works, I'll post the pattern. Eek.

Easy Recessionista Soup: Andouille and Beans

Used up a bunch of stuff to make a filling soup that will last for days. 

1 Tblsp Extra Virgin Olive Oil

1 large brown onion, chopped

2 carrots, chopped

3 cloves garlic, chopped

1 red pepper, chopped

salt and pepper

red chili pepper

2 Andouille sausages, cut into chunks (either buy precooked or cook off before you start soup)

1 can diced tomatoes

1 box chicken broth

1 can white beans (canellini - drain and rinse well)

Saute all the veggies together until soft, but not brown. Add salt and pepper and red chili flakes. Add sausage and cook until the smokey flavor is all through the veggies. Dump in tomatoes with juice, broth, and beans. Add more salt and pepper as needed. Simmer until the flavors all meld it up and there you go!

Other add-ins: Start the soup with bacon or pancetta, then add the veggies from there. Don't like beans? Don't use them. Try adding some rosemary or thyme when you're sweating the veggies. Kale makes this soup amazing - just remove the tough stems and give it a little chiffonade. Or, tear apart some stale crusty bread into one inch chunks and throw it in there to suck up all the nummy broth, making it an Italian bread soup. Add some peeled potatoes if you've got some.

I just used what I had on hand to feed my hungry hippo husband.

Been ages...

But since my friend Jill has just started blogging, I thought I'd pick it up again and catch up on a couple recipes and patterns.

Firstly, I have spent the last several months creating the biggest granny square in the world for my friend Kathlene's new baby, Tegan, who surprised us all by coming a couple months early. It's, I think, the prettiest thing I've ever made. Pic to come once I give it to her tomorrow. It's just one giant square. A million shades of green.

I'm on a slouchy hat kick right now. I'm trying to get a perfect slouch. Once I master it, I'll post the pattern. It's almost there.

I'm also making a circular scarf using Noro silk. Pic and pattern to come.

And now, a recipe. Finally.

T = Tablespoon

t = Teaspoon

Valentine's Day Indian Butter Chicken

For the marinade:

1 lb. chicken breast, chopped into 1" pieces

1 C plain yogurt

juice of two lemons

1 T chopped garlic

1 T minced ginger

1 T garam masala

Combine all ingredients well and marinate for at least an hour (or overnight if you're awesome).

For the sauce:

1 T vegetable oil

2 shallots, chopped

1 T minced garlic

1 1/2 T minced ginger (I used the jarred stuff)

2 T fresh lemon juice

3 T butter

1 T garam masala

1 t cumin

1 t red chili powder

1 can tomato purée

1/2 C plain yogurt

1/2 C heavy cream

Sauté the shallots in the heated oil until translucent (don't brown). Stir in the garlic and ginger and turn down the heat, stirring until they're soft but not brown. Add lemon juice, butter, spices, and let them all hang out on low heat for a couple minutes. Add tomato purée and yogurt. Add the cream and remove from heat (don't let it boil or you'll be sorry. Not really, but it'll not be as smooth as it should be).

Remove chicken from marinade and discard marinade. Add oil to pan and heat. Sear on all sides, about four minutes on each side. Add to sauce, and gently heat it all up together until chicken is cooked through.

Serve with basmati rice and make your mouth happy all over. You can top it with a little cilantro to brighten it too, unless cilantro tastes like soap to you, which it does to some people.