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!
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.