Thursday, March 01, 2007

Knitopause - Is it contagious?

I'm going through Knitopause! Knit-o-pause: one's inability to move the fingers the way they should while holding Addi Turbos and very expensive yarn.

I'm experiencing hot fingeritis, flashing yarn and blurred patterns all because its not cold enough to knit like I used to - LOL! I remember a few years back it would be cold and crazy outside and my fingers spoke volumes. Now, I want to sit and watch the little bit of snow that does fall, fall.

My current projects:

Hexagon's moving very slowly. I made a mistake and I don't want to frog back, but I'm gonna have to because its a commissioned piece. I doubt my customer will appreciate me telling her - oh its a design element - LOL! Oh well. I'll swing by Loop and talk to Grace! I know how she looks forward to me stopping by cause I'm too chicken to frog my own projects - LOL!

Tail is moving a little faster, but I stalled when I was trying to figure out a way to make it larger without making it too large. Well, I'll press on and pray it doesn't turn out too small.

In the meantime I'm having lots of fun cooking and wine tasting! Yes, all my friends know I used to love to eat out - 7 days a week, 365 days a year. I'd latch onto a restaurant and be there for lunch and dinner. Dining out was a good thing! Now, I'm loving hanging out in my kitchen creating meals.

Last night I revised a recipe - Potato Crusted Salmon. It was so easy and I prepared the meal in least than 30 minutes. Rachel Ray, eat your heart out! This recipe was so easy even before I revised it: Preheat oven at 350. Ingredients: two (2) 4oz salmon fillets (with or without skin - I did it without skin), 1/2 teaspoon honey, 1/2 tablespoon mustard, pinch of dill, 1/4 cup bread crumbs (Italian style), 1/4 cup crushed potato chips (less fat), 1 tablespoon Parmesan cheese. Mix honey, mustard and dill together and spread over salmon. Blend bread crumbs and crushed potato chips together in a bowl and top fillets. Take a baking sheet and brush a little bit of olive oil on it. Place fillets on sheet skin side down. Cook in oven for 15-20 minutes. NOTE: Crumb mixture that falls on the baking sheet will burn, so I baked mine for 15 minutes and turned the oven off leaving it closed for 5 minutes. Delicious!

I served it to myself with my own version of Mandarin Orange Salad. I wash a bag of blended salad mix - preferably one with butter lettuce because that's my favorite - open and drain a small can of Mandarin Oranges - toss the oranges and salad blen in a bowl. I put mustard, lemon juice, dill and garlic in a measuring cup and whisk to make the dressing. Pour over greens/oranges and done!

What a delicious meal. I hope you try it and enjoy! If you want some of my other delicious 30 minute meals, e-mail me.

Well, I'll post again shortly.