Getting Ready for Winter
The sun’s not gone yet, but when goes, I’ll be ready with my Happy Lite. Great even for people that just want a little boost in the darker winter months.
Stylish, portable and it works!
Verilux HappyLite Deluxe Sunshine Simulator.
Magisso
Magisso . The best addition to your kitchen sink.
Prowash
Prowash . Do your jeans stink? Does your favorite workout wear never really smell better after washing? Have you tried everything and nothing works? Try this wonderful stuff. Now I use it in every load; I know, I sound like a commercial but really, it works!!
Marinated Zucchini Salad
Andrew Scrivani for The New York Times
Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice. Just like Martha Rose Shulman, I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade. I have added some additional instructions, notes and photos to the original Martha Rose recipe noted in italics.
1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste. (I use about 1 tsp per pound of zucchini. I like the zucchini to retain a salty taste after it has been rinsed. Also, the melding of the salt, lemon, garlic and olive oil is key to this recipe)
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination . Fresh tarragon, thyme are also good.
1. Cut the ends of the zucchini off , then cut the zucchini in half crosswise.
2. Slice the squash as thinly as you can. The best way to do this is with a vegetable peeler such as the OXO Good Grips Swivel Peeler. You can see Jim hard at work slicing these zucchini’s with our OXO peeler. My method is to slice one side of the zucchini until it is flat, then turn it and do the same. You will get lots of very thin slices, some with peel edges, some without, that’s OK. Keep slicing until you get to the seeds. You can use the core with the seeds if you like or not.
Here we are, down to the seeds:
Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes.
3. Rinse and drain on paper towels. Yes, you can do it this way, but I prefer to use a OXO Good Grips Salad Spinner. Rinse the zucchini as you would any greens: submerge the zucchini in cold water in the outside bowl of the spinner, then drain the strainer. Now spin dry as would for greens. Since the zucchini is heavier than most greens, you may have to divide it into 2 parts so as not to overtax your spinner. Other than that, it works like a charm!
4. Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
5. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
CatKnitz Cooks Notes:
6. Garlic: The first time I made this I didn’t read (or remember!) the directions regarding garlic. I mashed and chopped the garlic and added it to the vinaigrette. We ate it and declared the recipe, yum! Only on a second look at the recipe did I notice that you were supposed to crush the garlic clove, leave it whole, and remove it before serving. Depending on your love of garlic, you can prepare as directed above or chop it up and leave it in.
7. Lemon Juice/Olive Oil/Salt Ratio: The first time I made this recipe I looked at the ratio of lemon juice to olive oil (equal parts) and thought: this must be a mistake. But, I trusted the source and made it according to recipe. I am so happy that I did. The balance of salt to lemon juice to olive oil is just right
8. Yes, really, this dish keeps for a few days. I didn’t really think it would, as most salads with dressing on them don’t keep after a few hours, but this one keeps going for at least 2 days and sometimes 3 days if it lasts that long in your house. It’s that good! Thanks Martha Shulman.
(All sliced up and ready for the salt, lemon, olive oil, garlic and herbs)
Yield: Serves four.
Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.
Nutritional information per serving: 113 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 11 milligrams sodium (does not include salt to taste), 2 grams protein
What’s On My Summer Reading List
The Particular Sadness of Lemon Cake… by Aimee Bender
Winter’s Bone by Daniel Woodrell
Matterhorn by Karl Marlantes
The Lacuna by Barbara Kingsolver..
Anthill by Edward O. Wilson
The Elegance of the Hedgehog by Muriel Barbery
The Girl Who Kicked the Hornet’s Nest by Stieg Larsson
Mr. Peanut by Adam Ross
Food Rules by Michael Pollan
The Tennis Partner by Abraham Verghese
Broccoli Orange Salad
An easy side dish if you have some broccoli in the house, especially in the winter when oranges are in season.
Serves 2 if you like a large salad.
1 medium sized stalk of broccoli (I use organic because it tastes so good!)
1 orange (if you have Cara Cara oranges, they are great, but any orange you like is good)
6 or 7 Kalamata olives chopped
1-2 Tbs good extra virgin olive oil
Medium sized mixing bowl.
Peel orange, separate sections and cut sections into 2 or 3 pieces each; put into bowl. Tip: if orange is cold from the refrigerator and hard to peel, pop it into a small bowl with warm water for a couple of minutes: the peel comes off very easily after that.
Add chopped Kalamata olives and olive oil. Mix.
The salt from the olives will draw out some juice from the oranges and mix with the olive oil to make a simple vinaigrette.
Now, peel the broccoli, and cut into bite-sized pieces. Steam for 4-5 minutes either in on the cook-top or in the microwave. Drain thoroughly, and add to the bowl with the other ingredients. Mix.
Salad can be served immediately or within 15-20 minutes at room temperature.
Yum!
An alternate variation is substitute apple for the orange and marinated artichoke hearts for the olives. Also, yum.
Mailbox Crafting Gone to the Dogs?
Neighborhood crafting on a humble mailbox post. Clearly the work of a family of folk art dog lovers. Enjoy!
Mr.. or Ms. Muscles, I think the collar looks like a necklace.
Wow Bow
Weiner Dog 1
Weiner Dog 2 with Good Night Moon Dog
Poodle Woo with Sausage Chain and Doggie Majorette with Bone Baton
Forever Plaid
Feed Me
He’s Got the Moves
I made some bibs for our friends Lisa and David’s twins Weston and Brennan. I think you can see that Weston, on the left, might have the size advantage, but Brennan has the moves!
Inspired by Mason Dixon Knitting, and Barbara Walker , and my own free pattern; these boys are well covered for now!
The Best Camera
Taken with an iPhone through the sidelight of our front door.
Figured it out yet?
Colored mini-lights outside our house distorted through the obscure glass.
This book is a great inspiration.
Koah’s Bibs
Woke up on a Sunday morning to an email from friends Stephanie and Dan that now they are 5! Koah joined his 2 brothers Northern and Denver on May 26th! What a surprise!
Hey Steph and Dan, what’s going on there in Copenhagen?
For fun, I adapted the log cabin pattern from Mason-Dixon Knitting to bib proportions. I used a technique from Lucy Neatby’s – Knitting Gems 4,
to make a nice selvage edge on the garter stitch side which made it easy to pick-up the stitches when I made the turn for the log cabin strips.
All in all, lots of fun with color, and lots of ends to weave in.
Never Pay a Credit Card Late Fee Again
I have been reading Nudge and I had to make my pitch for behavioral economics since I am taking a short break from knitting.
Here’s my nudge suggestion that I think would reduce and possibly mostly eliminate late credit card payment fees for consumers and provide a win for card issuers, too. (not that they need it!).
Beanie Babe
This is the first in a series of Beanie posts.
Noro Kureyon Beanie. Takes one skein. Knit in the round.
Get your gauge, then cast on the number of stitches based on your head circumference (make the number divisible by 8, more on that later) and how you want the hat to fit. If you want it tight fitting, subtract an inch. If you like it loose fitting, do not subtract.
Garter edge for 1 1/2 inches then stockinette stitch for the desired length (depends on your head size and how you like to wear your beanie: high on your forehead or low near your eyebrows. Measure a hat that you like the fit.)
Note: Garter stitch in the round is: knit a row, purl a row. Repeat these 2 rows for a garter "ridge" or 2 garter stitch rows. Be sure to mark the beginning or end of the round so you know where to change from knit to purl.
When it is time to begin the crown decrease, divide the total number of stitches by 8, (you will have 8 sections) then knit to the last 2 stitches in each section and knit 2 together. (k2 tog) for the entire round.
Knit the next round, no decreases.
Repeat these 2 rounds until you have 8 stitches remaining. Try the hat on to see if it fits. If so, cut the yarn, leaving about a 6" tail.
Thread a tapestry needle and thread the yarn through the open 8 loops. Pull tight to close hole. Weave in all ends, block as appropriate for your yarn, and enjoy! this website explains it really well.
Wild Rice
Click to enlarge, the detail is delicious looking!
WILD RICE SALAD
1 lb wild rice, which is approximately 3 cups wild rice.
2 bay leaves
8 sprigs fresh thyme, tied in a bundle
Cook wild rice as follows: Rinse wild rice in a sieve/strainer under cold water. Combine 1 ¾ c. chicken stock with ¼ c. cold water to make 2 cups liquid for each cup of wild rice. So, for the pound of wild rice, 6 cups of the stock/water mixture is needed. Add 2 bay leaves, a bundle of fresh thyme (8 sprigs), 1 tsp salt.
In a heavy pot, bring to boil, and then simmer for 25 to 35 minutes until rice is chewy, but tender; individual grains plumped but still intact (start checking at 25 minutes). Drain any excess liquid. There will be excess liquid, possibly a few cups. Not to worry! (This method of cooking the rice is courtesy of Cook’s Illustrated Magazine which has been a favorite subscription for many years).
For vinaigrette
Puree all ingredients except olive oil in food processor or blender. With the food processor running, add olive oil in steady stream until olive oil is incorporated/emulsified. Make vinaigrette at least one day ahead for flavors to meld.
1/2 cup fresh orange juice or I have used OJ concentrate undiluted
6 tablespoons chopped shallot
6 tablespoons balsamic vinegar
1-2 T sugar
4 teaspoons Dijon mustard
2 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 cup jasmine or basmati white rice. Cook white rice as follows: Rinse rice according to package directions. Sauté rice for 2-3 minutes in melted butter and salt in sauce pan you are going to cook it in on low to medium heat. You are coating the grains of rice with the butter as (similar to risotto) and lightly toasting the rice. Add water and cook until rice is done, 10 minutes +/-. Remove from heat and let stand, covered, 5 minutes.
2 T unsalted butter, melted
1 1/2 cups water, boiling!
½ t salt
3 cups hickory nuts (!) or chopped pecans, toasted
1 1/4 cups chopped fresh flat-leaf parsley (you can use more)
1 cup dried apricots, thinly sliced
1 cup dried cranberries or sour cherries (I chop them)
Assemble salad:
Stir together the rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.
Serve at room temperature.
Cooks’ note:
• Salad keeps, covered and chilled, 3 days.
• If making ahead of time, you can combine the rice and vinaigrette. Add the dried fruit, parsley and nuts up to an hour before serving for best flavor.
Serves 12 (I think it serves more than 12)
Gourmet
Gourmet Entertains, original recipe, see Epicurious: additions and revisions by CatKnitz
February 2000
A Little Horsing Around
Fine Cooking, simple ingredients.
From a John Ash recipe in a 2000 issue of Fine Cooking Magazine. (In my house a lot of cooking magazines have come and gone, this one remains.)
Sweet Potatoes with heavy cream and grated horseradish, plus salt and pepper. Sounds weird, but the taste is heavenly. The horseradish becomes sort of "nutty" in flavor but remains reminiscent of its origins, the heavy cream becomes somewhat cheese-y/sweet tasting and the sweet potatoes/yams bring it all together. YUM.
Use horseradish like this: Zakuson Gourmet Horseradish and a flat baking dish like this: CorningWare SimplyLite 2-Quart Oblong Baking Dish. My dish is vintage Corningware and any flat baking dish will do, but if you need something, Corningware is a workhorse which will not break the bank.
Other great cookbooks by this author which I refer to often:
From the Earth to the Table: John Ash’s Wine Country Cuisine
The Wine Lover’s Cookbook: Great Recipes for the Perfect Glass of Wine
Stray Socks
Let someone else knit the sock.
Stray Sock Sewing: Making One of a Kind Creatures from Socks
Then make really cute sock toys. These are only a few. Simple, effective, creative results.
CatKnitz 