Small successes and a teeny setback.

I've been battling that nasty virus that seems to be lurking around 'most everywhere these days. It's made me pretty grateful for the little things (and some Big Things too, scroll down for the MSF/KWB total).

The Flame's pretty handy in the kitchen even if he insists in making (Spinach) Pie are Squared.


I finished the Flame's first ever pair of hand-knit socks. There are some fit issues to fine-tune but we're both quite pleased. The Flame is pleased with his warm toes, and I am pleased that I did not get bored with knitting men's size 13 socks. They are about twice as long as my little size 6s.


I spun up the first bobbin of Tamarillo for the mind-reading, awesome-cookbook picking Knitbrarian.



I unmasked my Secret Pal! She has designed the most beautiful pair of socks and inspired me to go dye some sock yarn so I can test-knit these babies.

I'm practising Doing this month. Unfortunately, that meant that following the pattern for the Suri Raku was a mistake on my part. For whatever reason, the swatch god(s) decided that while I should use the specified needle size for the squares, and achieve a satisfactory result. I was not meant to use the smaller (yet still specified) needle size for joining the squares. Nor was I to use the next size up. Apparently, I was just supposed to continue with the same needle size. Huh.

Off to the dye-pot.

Yay!

Sweet Potatoes in a Cayenne, Ginger and Peanut Sauce
from World Food Café by Chris and Carolyn Caldicott

Serves 4-6

4 tbsp sunflower oil
1 large onion, cubed
4 garlic cloves, crushed
2-inch piece ginger, peeled and minced
1 ¾ pounds sweet potatoes, peeled and minced
1 pound white cabbage, cubed (edited - I just used regular cabbage)
2 tsp paprika
1 tsp cayenne pepper
1 ¾ cups (14 ozs) chopped plum tomatoes
1 cup pineapple juice
½ cup smooth peanut butter
salt & pepper to taste

Garnish (I don’t think this is optional – it really makes the dish)

2 carrots, peeled and grated
2 beets, peeled and grated
2 bananas, peeled and sliced
juice of 1 lime
handful of fresh cilantro leaves, chopped (Or Not – I didn’t)


Heat oil in a large pan.
Saute onion until soft, add garlic and ginger, saute until fragrant, then add sweet potatoes and cabbage.
Add spices when the vegetables are starting to soften and stir to coat.
Add tomatoes and pineapple juice, cover and let simmer until fully cooked.
Stir in the peanut butter, season to taste.

Toss carrots, beets and bananas with lime juice.
I pass the garnish and the cilantro on the side.

Tastes excellent on brown rice.

It hasn't been all Princess, all the time over here. The Suri Raku stole has become my 'rest' knitting at home and it's showing real progress! I am almost ready to start joining the squares.