Still here and kicking….

It’s been 4 months to the day since my last post. What?!? Time flows by so quickly, pulling us swiftly along through the currents…come la bianca scia di un’elica…

And there’s been lots of water under the bridge – Texas is no longer considered a drought state!! – and lots of snow on the ground – Texas had record snowfalls this winter. We were down at the lake when the big snowstorm hit. It really was beautiful. I spent the days working with the fireplace blazing, lots of hot tea, and watching the girls frolicking in the snow. After my workday, we’d go for walks, marveling at how different the landscape looks all frosted in a gazillion snowflakes…miraculously enough, each one different. Amazing!!

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Lots of knitting going on, too.

IMG_3728 IMG_3753 IMG_3716 Kiri

I keep hearing how knitting is the new yoga. Don’t know about that, but it’s amazing how many knitters there are out there. The lines today at Woolie Ewe were long and slow-moving. Maybe that’s the yogic part about knitting :)

Going to Florida next month for business pleasure and want to knit myself a cotton wrap. I’ve got some “flamingo pink” Araucania Merino wool that’s going to be another Ishbel, like this grape-colored one…

Ishbel Grape

but I also wanted something sunny and cottony. Found a lovely light marigold cotton by Araucania, with a lovely sheen. Also found some lovely light, light silvery lilac Cascade Yarns pima cotton. Which one shall I start first? More likely is which one will I finish first? Can I finish both before April 26th? On 3.5 mm needles?? Hm, the race is on.

Lots of cooking going on, too. With the warmer weather I’m getting excited about doing more raw. Stocked up on buckwheat, quinoa, millet, lots of fruit. It’s like the summer wardrobe for the dehydrator. Sprouted buckwheat granola. Flax seed bread. I’m going to try dehydrating miso, at my mom’s request. I can just imagine that powdered miso would be fantastic sprinkled over all sorts of things.

Been on an uttapam kick, too. Loaded with chiles, veggies, and cilantro. Served with coconut chutney and sambar. Mm, can it get any better? The Indian market up the road carries a lovely ready-made dosa batter that we’ve been buying. It’s just urad dal, rice, salt, and water. Easy enough to make the batter yourself, but sometimes it’s hard to get the soaked rice and dal ground finely enough. Then there’s the waiting for it to soak and get that light sour flavor. The ready-made is just that, ready. No waiting. I’d never made coconut chutney before but tried it this week and it was easy enough…Here’s how I made mine:

Banana’s Coconut Chutney

1 c grated coconut

2 hot green chiles

about 4-5 sprigs of cilantro

water

1 t coconut oil

2 t mustard seed

2 t cumin seed

curry leaves

1 T urad dal

1 dried red chile

salt to taste

1. In a blender, whir together the coconut, green chiles, cilantro, and enough water to keep the chutney blending. Pour into a bowl and set aside.

2. Heat the oil in a small saute pan. Add the mustard seeds, cumin seeds, urad dal, curry leaves, and red chile. Stir and take care when the seeds start popping – you may need to cover the pan with a lid. Don’t allow to burn.

3. Stir the spice mixture into the coconut.

4. Season with salt and enjoy.