Tag: food

Yarn, Knitting and Crochet

Fun With Food!

Iris Rose

It has been a really busy, busy week and I haven’t had time to finish anything for you by blog time. So, instead of babbling on about something knitting or crochet related, I thought that I would turn to my next great love, food.

         

Every morning we have a mix of fruit and berries with our breakfast. I always top DH’s with a little cereal and yogurt for some extra protein. A little while ago, I got bored with the plain white yogurt on top of everything else and decided to jazz it up a bit.

         

We have a tradition of making faces with the components of the rest of our meal anyway so what is one step further? Animal faces, of course and the trend was born.
These are some of the little faces that I make to bring a smile to my sweetheart’s face and what better way to start the day than with a smile?

         

I have been working on the crochet pattern that I promised you and, with luck and some spare time, should have it the sample finished this weekend.

I have also finished a couple of machine knit cardigans like the one I posted a couple of weeks ago to add to my craft sale stock. These are just so soft and cozy feeling that I want one for myself!

I have almost finished the hand knit sample of this little sweater and hope to get that pattern to you in the next couple of weeks.

Knitting

Love Shrimps? Easy dinner tonight!

Iris Rose

 

I like to cook, I really, really like to cook.  I find that putting together a dish that looks and tastes great is almost (and I did say almost) as satisfying as finishing that great sweater.

Earlier this week I put together a shrimp dish that hit the spot both in taste and eye appeal.  This recipe is for two but can be easily expanded to feed more.  I hope that you enjoy it as much as I did and we will be back to either knitting or crocheting next week with a neck warmer to match last week’s cable hat pattern.

Ingredients for main dish:

Shrimp, fresh or frozen, about 250g or ½ pound or more if you love shrimp as I do.

One zucchini, cubed

Four small tomatoes, cut into wedges

One clove of garlic, chopped

¾ cup of cream or whole milk

1 Tbsp of butter

¼ cup of mixed chopped herbs (I used parsley, basil and sorrel)

Pepper to taste

½ cup grated parmesan cheese (fresh is best)

Fettuccini for two

 

Marinade for shrimp:

¼ cup olive oil

2 Tbsp lemon juice

¼ tsp ground ginger

¼ tsp garlic powder

¼ tsp chili flakes

Mix all of these in a sealable food bag or container.  Add the fresh or thawed shrimps and refrigerate for a couple of hours. 

For the main dish, start with bringing a pot of water to the boil for the pasta.  Start the pasta cooking.  In a sauté pan over medium high heat, melt the butter and cook the zucchini until it just starts to soften.  Add the chopped garlic and stir it to release the fragrance.  Start heating a second pan for the shrimp.  Add the tomatoes to the zucchini and stir.  When the tomatoes are hot, pour in the cream, stir it quickly and then add one half of the cheese.  Turn down the heat to low.  Place the shrimp, without the marinade in the waiting hot pan and cook until done, turning half way through.  This should only take a couple of minutes, don’t overcook.

Drain the pasta and, dividing in half, serve on two plates, top with the sauce and the rest of the cheese.  Serve the shrimp over the pasta sauce and serve.