Tag Archives: food

Market market market

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It feels like all I post is market stuff.

This is because I keep forgetting to take photos of the gloves and stuff I’ve finished.

This week’s loot:

Why yes, those ARE gouda cheese curds you see at the front. So glad you asked. Also bok choi, radishes, eggs (holy shit none broke on the bike home!), 4 lamb sirloins, jalapeno plant, sweet banana pepper plant, kohlrabi, varenyky (I FOUND A UKRAINIAN STALL), and potato and cheese pirogi (I FOUND A UKRAINIAN STALL). Not pictured is the Indian lemonade (made with rosewater it’s so good guys) and pulled bbq chicken from the bbq guys I got bbq sauce from last time. I ate them both. Stuffed. In. My. Face. Or drank, as the case may be.

That, my friends, is my lone ripe strawberry. I’m letting the backside also redden up a little and then I’m going to eat my first HOMEGROWN strawberry of the season. 😀

And, because you haven’t seen these guys in a while:

Neville (the brown hooded one) and Winston (the white one) wanted to know what mummy had brought home. 🙂 Winston still has the sniffles but he’s sounding slightly better. Stewart was having none of it and stayed asleep in his hut. Well, he poked his head out, but I wasn’t really surprised that he had little interest in me dragging stuff in.

Maybe he’ll be interested in the hardboiled egg I give them later.

I have two projects to show you guys, just waiting on Stephen to visit so I can take decent pictures of the man hands sized projects. And get a zipper. So that’s three projects. How’re you?

Christmas Dinner + Recipes for All

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I know I promised this post way ages ago, but I’ve only got around to it. This is going to be a whammy of a post, including all sorts of goodies. This was the first time I’ve ever made a rack of lamb, and I’ve got to say–it’s good. It’s good eats. If you like lamb for the reasons I do (the slightly sweet fat, the tenderness of meat, how juicy it is) you are going to love rack of lamb.

I’ve also included the recipes for what I ate with it, as best I recall them, because everyone likes food.

Have a beauty shot of the lamb though:

(and that’s after it rested for 10 minutes)

That photo came out super yellow, which is a shame, because I didn’t realize it till just now. Should know to take tons more pictures. Alas.

And the whole meal:

No, I can’t wait till green things are in season again. Eating in season is boring on the colour palette, that’s for sure! I really like how I laid the lamb out in this shot though.

Anyway, time for the two recipes you’re here for: one for lamb, one for the distinctly brown onion-mushroom marsala (I assume you know how to make potato sticks fried)

Roast Rack of Lamb

Ingredients:

  • 1 rack of lamb
  • ground mustard
  • majoram
  • rosemary
  • salt & black pepper
  • thyme
  • honey

Tools

  • 12″ cast iron skillet or similiar oven friendly pan
  • foil
  • tongs
  • oven/stove

Do ahead:

  1. Between 1 – 3 days before you are going to be preparing the lamb, rub it down in the majoram, rosemary, mustard, thyme, salt, and pepper. Be generous. Wrap in butcher’s paper or wax paper and store in fridge.

Cooking

  1. Make sure the lamb is room temperature. Preheat oven to 450F.
  2.  Heat pan over medium with some oil in (I use grape seed). Brown the lamb on both sides (roughly 1 -2 mins a side). Set aside on a cutting board/platter.
  3. Wrap the exposed bone in foil.  With bones down, cover the ‘top’ of the lamb in honey. Set in skillet bones down.
  4. Put in oven, and roast for 12-18 mins depending on taste. I cook mine to 14 for the slight pink in center.
  5. Rest on a platter or rack for 5-10 mins.
  6. Cut between the bones and arrange for eating.

 

Super Mushroom & Onion Marsala

Ingredients

  • 1/2 pound of mushrooms
  • 1/2 large onion or 1 medium onion
  • Marsala dessert wine
  • 4 Tbsp of butter
  • 1/2-1 cup chicken, lamb, or veggie stock

Tools

  • Nonstick pan, 12″
  • Knife

Cooking

  1. Slice the onions and mushrooms thinly. Preheat the pan on medium-high heat.
  2. Warm some oil/1 Tbsp of butter in pan. Saute mushrooms and onions till most liquid cooked off.
  3. Add 1/4-1/2 cup of marsala wine, and allow to cook down till most liquid gone again.
  4. Add stock. Stir and bring to simmer.
  5. Add 3Tbps of butter, until melted and mixture creamy. Cook down so it is thicker.
  6. Top with salt and eat!

Voila! Hope at least one of these appeals to you and happy eating.

Lovely Day for a Bike

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Actually, it was. I think biking when it’s warm enough that rain feels good is one of my favourite things, as I can bike until I feel ready to quit–and quitting isn’t based off of how hot it is but actual muscle tiredness. I always feel like I could bike forever when I’m soaking wet in a good spring rain.

Before we finish that story, let’s take a quick look at some knitting and fiber. This is how I can manage to claim this is still a knitting blog after so long, after all:

That’s Lizette, roughly assembled so you can see that it’s nearly done. I need to work 36″ of i-cord, do a 3 needle bind off for the front, and seam up/sew in ends that I didn’t before it’s finished, but I’m fully expecting that I’ll be able to wear it come Tuesday for work. It’s going to be a great work shirt, and I’m very excited. Plus, it looks like I will have one full ball leftover once I’m done, and I have no idea what will happen to it. Maybe a new crochet potholder? Who knows!

On the spinning front, I am completely done with the purple stuff. I think it’s Corriedale (it felt like Corriedale), but whatever the case, I’m pretty pleased with the end result. There’s just enough difference in the two batches that I think it’ll make a great set of (thick) (also warm) colourwork mittens or some such. Maybe give some double knitting a try for a hat? Not sure! In any case, the darker has 168 yards to 4 oz, while the lighter is 161 yards to about 4 oz. Those weights aren’t exact, but I did start with 4 oz of each, so that’s what we’ll call it for now.

I am not showing the photo of the work-in-progress design, but I have figured out a use for the Kauni. Once completed, it will be photographed in resplendent glory, and then I’ll have a pattern up very shortly after. I’ve been on a big design kick since school ended–probably because it gives me a good use for time that no longer is eaten up by homework. Spring is also the biggest time for me to be inspired, it seems–the loss of winter’s chill and snow makes me want to create everything. Not a bad thing by any means.

Which also means, provided I work it out, we’ll have a very pretty lacy arm warmer design started right after I finish Dangland’s socks, to eventually also be written up and made into a pattern. That’s what the Rowan Tweed will end up doing–I even have a stitch pattern that could work picked out.

On the non-knitting front, let’s have a tomato plant update!

They’re getting a bit bigger. It’s been about 2 weeks since I brought them home and planted them. Perhaps the biggest thing is how much greener and bushier they’ve gotten since I bought them–they don’t seem to have gotten terribly much taller. I’ll be biking out to Ace to pick up a support for all of them in about 2 weeks, that way I can tie them to it once they get their little fruits going.

As the talking about rainy bike rides might give away, I went to the farmer’s market today despite the rain. I was out in the nice showers for a good 2 and half hours, and by the time I got home I was thoroughly soaked. So was everything with me. However! I feel like I had a good time anyway, even if I needed a nap after all the biking and walking around.

We have bacon, asparagus, heirloom lettuce thing, snow peas, spinach, green onion, strawberries, radishes, and 1 (one) unpictured zucchini that’s already been used for my dinner tonight. It was really a good zucchini. I’d never had radish before, and Cleverly had me try one, which immediately made me buy two bunches of the buggers. Radishes are good–I never knew. I also had a snow cone, of the blue flavour. Delicious.

Things seem to be going pretty good around these parts, at least for now. I hope everyone else is doing well!