Annie's Blog

So Sunday’s meal (Gambian Beef Stew) turned out…uh, well…let’s just say that it did not appeal so much to the mass-market mob that is my family. I thought it was pretty good (not spectacular, but good), but they all made Calvin faces, so we’ll take it off the menu rotation.

Cooking with Intention for next week will have to center more on planning for the Thanksgiving meal my husband volunteered me to make on Saturday the 18th for six men from his family who are coming early so that they can still have Thanksgiving with his grandmother. So bring on the favorite holiday recipes, ok?

And the title for today is brought to you courtesy of the Paperweight, who informed me, after I told him that his drawing of a spider was awesome(!), that “Awesome is for God, Mommy.”

Can’t argue with that.

Wow. So I’m at work right now, working on editing a fairly messy 100-page document. I’ve been here since 6 ayem (ouch), and since I don’t think more coffee is a good idea (it’s tough to edit when you’re bouncing off the ceiling), I thought I’d better take a break and let my eyes refocus for a while. I have someone coming in to help me in an hour, so this will have to be a short break.

I’m really excited about the three projects I’m working on right now. First is a pair of socks for Eric in Regia jacquard–I’ve finished the first sock, and am nearly to the heel in the second. I’m doing them in a three by three rib all the way down the foot, and it takes a little longer than straight stockinette. But I think it’s worth it–the visual interest and comfort factor on this pair makes switching back and forth between knit and purl stitches worth it.

I’m also working on a Falling Leaves shawl from some chestnut brown alpaca I bought from Carolyn. It’s really soft, and carrying the pattern well.

And the third project I’m working on is a counted cross stitch representation of the “Welcome to Las Vegas” sign. It’s my first time doing counted cross stitch, and while my stitches aren’t perfect, I’m actually pretty proud of how it’s going. I think it will be a gift, but we’ll see. It would make a nice addition to my desk…

Oh yeah. There’s a fourth project. A sampler quilt from the quilting class I’m taking. So far, it’s going even better than I imagined, and while I don’t particularly care for the fabrics and colors I chose, I think it will make a fabulous impression on its recipient (who is amazingly cute!).

So that’s what I’m up to. Off now to fix the document I’m working on.

Toodles!

Just who is this Intention dude, anyway? And would he mind helping me get my life in order a little before he makes me start cooking?

I haven’t written in the blog for nearly two months, and really, I have no good excuses (only the same sorry ones about being busy and life being hectic right now.).

I have managed to finish quite a few projects lately, but I can’t post pictures because my siblings and their spouses will be the recipients of at least three of the five projects I’ve finished. But there’s been two sweaters and one shawl, and I’m pleased as punch with the way they’ve turned out, design elements and all.

I’ve signed on with Carolyn for Cooking with Intention. Lately food has been a source of comfort for me…I put myself to sleep at night by thinking through menu plans for the week or planning grocery lists. So this week I’m thinking that Sunday’s meal might have to be an African Beef Stew. Here’s the recipe I’m thinking of trying:

Gambian Beef Stew
• 2 pounds stew meat — lean/cubed
• 1 28 oz can tomatoes
• 1 bell pepper — cut in strips
• 1 stalk celery — sliced diag.
• 1 potato — cubed
• 1 large carrot — sliced diag.
• 1 yellow onion — sliced
• 1 sweet potato — cubed
• 1 teaspoon salt
• 6 tablespoons tomato paste
• 1/2 teaspoon cayenne pepper
• 1/2 cup creamy peanut butter
• 1/2 cup frozen peas — thawed

Combine beef, tomatoes, bell pepper (red or green), celery, potato, carrot, onion, sweet potato, salt and tomato paste in 5-qt saucepan; mix well. Bring to a boil; reduce heat. Simmer, covered, for 1 hour, adding water if necessary. Stir in cayenne pepper and peanut butter. Simmer for 1 hour longer or until vegetables and beef are tender. Add peas.
Simmer for 5 minutes. Ladle onto large platter. Garnish with bell pepper slices and parsley. Serve this African beef stew over rice.

I’m not sure what mods I’m planning yet, but I’m sure there’ll be a few. And I’m probably going to serve it over noodles (for the kid-friendly factor) instead of rice.

Grr. Now I’m hungry!