Stoneview

When you need help these days, you don't need a bugle to call the cavalry, you need a big buddy list. John Horrigan

Sometimes in these exchanges pals go astray and that seems to have been the case with my Ravelry Scarf Exchange 2 pal. Mamateja has kindly stepped in as an "Angel" as we call them and is knitting a second scarf for me having already fulfilled her duties for her first pal. She decided I shouldn't wait for the goodies and sent them on ahead while her fingers fly away on my scarf. Just look at all that yarn! And chocolate and tea and things for list (I do love to make lists and keep notes!) and even some progress pictures of what looks to be a gorgeous scarf. (No, I didn't guess the pattern because I like the surprise at the end so I just admired the dogs and the plants and the scarf colors.) Naturespun is one of my all time favorites and in fact there's a new project on the needles to show tomorrow using blue Naturespun, what an excellent choice. I can already imagine some Fair Isle socks out of the two stacked yarns and the Lime and Violet has such lovely soft colors. Thanks so much Mamateja for going above and beyond the call of duty!

Crossing the finish line

I wasn't expecting the ribbing to go so quickly but I finished up all the final bits on the vest yesterday and even wrote up the pattern as best I could from my scribbly notes. You can find it on my sidebar or as a download on Ravelry.

I'd bought corn and beans to make hoppin' John for yesterday but it seems Monday's are turning into clear-out-the-fridge-for-farmer'smarketTuesday days. I had chicken, hot peppers, some red wine, a bell pepper, cilantro, green onions and sweet onions all that needed to be cleared out. Celery and canned tomatoes were also on hand. I Googled chicken and corn and came across a lot of chili recipes and that seemed to fit the bill nicely.

Monday Chili

1 large sweet onion, diced
2 tablespoons olive oil
1 pound chicken tenders
4 ribs celery, chopped
1 cup red wine
28 ounces canned crushed fire-roasted tomatoes
1 canful water
1 pound cooked beans of choice (these are Appaloosa)
2 cups fresh cooked corn, cut off the cob
1 cup chopped cilantro
4 green onions, chopped
1 green pepper, seeded and chopped
1 tablespoon Ancho chili powder
1 1/2 tablespoons ground cumin
salt, to taste

Heat the olive oil in a large Dutch oven, add the onions and chicken and cook, with occasional stirring, until the chicken is cooked through. Remove the chicken to a cutting board, add the celery to the pot,  and shred or chop chicken returning it to the pot. Continue to cook 2 or 3 minutes longer or until the celery begins to soften. Add remaining ingredients, reserving some cilantro and green onion for garnish. Simmer gently ten minutes then stir in the juice of two limes and serve topped with cilantro, green onion and grated sharp cheddar cheese.

Fiddly bits

The vest is coming along nicely and I'm pleased to say it does fit a small person of a similar size to my niece. That much accomplished I forged on to add the duplicate stitched lines yesterday. I had to rip bits of that out a couple times before all was said and done but by dinner time I had the fussiest bit finished. Now all that remains is some ribbing at the neck and arms.