There are 3 things you should know about this post before you start reading.
1) There will be a lot of photos
2) 1/2 of these photos are at least a week old
3) It will involve salsa. UUUMMMMMM.... SALSA......
PART I - Delia is capable of completing something she started.Look
Adelle - my first socks!
I am in love with
Knit Picks Sock Garden. Can't wait to start another pair with the colorway Geranium. Those bad boys are going to reach up to my knees! I am also going to use it for Clapotis II for my mom's Christmas gift (as of this week, anyways).
Bummer, I thought I had a picture of the finished
Heart Sachet. Next time, I guess. Have I raved about what a great project this is? Yes? Ok. Enough for now then.
FO's in waiting this week:
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| Baby Dottie, with an updated collar. | The new Arabella |
PART II - Finished projects = Room in my stashYummy, come to mama:
4 hanks Manos Del Uruguay Wool in colorway
Oilslick #34, for
Hot Lava. Goal FO date is the end of July, because this wool just screamed "take me on your family vacation to the Coast".
Another reason I love this yarn: The SMELL. I am definitely an olfactory knitter. I should take this time to apologize to Jason who had to watch me bury my face in this stuff when I first brought it home.
PART III - Weekends Spent in OblivionThis weekend, I went to visit my dear friend Kaci in Santa Cruz. The original purpose of the visit was to take a practice run with her hair for her upcoming wedding this August [and bask in the sun of a perfect California Saturday], but it turned into a eat-a-lot-of-brie-and-dance-around-the-living-room-to-British-rock sort of night. For your viewing pleasure:
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I am stoked that I am the first person to get a business card with Kaci's new last name on it. I think the 4 glasses of wine contributed to this excitment. | I just want to eat my brie in peace, man. |
For the cat-lovers, Kaci and her fiance have the coolest cat (besides Viva, of course) in the entire world. Her name is Lola (
She is a showgirl...), and she likes chewing on toes. Especially mine. My only hopes of convincing the owners was to lure her into a trap and photograhing the crime as it progressed.
And nothing beats waking up in the morning to find photos like this on your digital camera:
THE FINALE - The Epic Adventure of Chevy's SalsaI have been known in my time to consider a Margarita and a basket of Chevy's chips and salsa a meal. To this day, it is the sole reason I like to go there on many occasions. Therefore, it seemed only reasonable that I would try and re-create this spicy-smokey goodness in my own kitchen.
This is a work in progress; and when I finally get it right, I will post for all to see. Here is the chronicle of attempt numero uno:
The Original Recipe, from
http://www.topsecretrecipes.comChevys uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine.
6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke
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1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.
Makes approximately 2 cups.
Notes from Kitchen de' Wine and Needles:
--> Get up first thing Saturday morning and go to your local famers market for Red Jalepeno Peppers. Drink a Bloody Mary to prepare for grilling later in the day. Pick up fresh Catnip to appease the Feline Gods.
--> Roma tomatoes will be overpowered by the peppers. Go for a more beefed-up variety. I recommend using 7, not 6.
--> Add the juice of 1 lime.
--> I used a yellow onion, because I don't know what a Spanish Onion is and Google was no help. Something was off with the flavor, so I will probably hunt one of these down for next time.
--> Watch the liquid smoke. That stuff if PO-TENT!
--> We roasted the tomatos and peppers without Mesquite chips. I think you need them. JSwag, can we get some Mesquite chips?
--> This is SO MUCH better when it has set overnight. Both tasters agreed it was a bit too tart immediately after blending.
--> Serve with beer, homemade if you have it. Fortunately, JSwag has become a
Mr. Beer king so we don't have that problem.
I will be making attempt #2 this weekend. Let me know if you try this and have any tips or ideas to share.
Whew! Finally done. Back to work, I say.... Shit... it's already lunch?
