No knitting pictures today. The torso and left sleeve of the Greenbell sweater are finished now, but I want to wait until it's proven flattering to take pictures. My only other project is the seemingly endless lace mesh of my Everlasting Bagstopper, made from an everlasting skein of Butterfly cotton in a rich red. I know conventionally-grown cotton is the devil, but it was a cast off (ah, wordplay) from a friend, and I figure using vintage yarn would be better than going out to buy some hemp. So, instead you get a picture of the dinner I whipped up tonight, in the hour I had at home before I had to run to a class movie screening.
At the beginning of the week I bought a bag of baby spinach and some radishes in a rare fit of health-induced shopping. I preceded to make a spinach and cheddar omelette, a large spinach salad with radishes and cherry tomatoes, dressed in an easy, homemade vinaigrette, and... still had a bag of spinach and a bunch of radishes left. But I wasn't about to go shopping again, so I just grabbed ingredients in the kitchen and hoped for the best. Praise the parents for sending a box of non-perishables. It's just fettucine, sautéed radishes with some spinach thrown in to wilt, a touch of herbs and garlic... and then a generous slosh from the mysterious Pad Thai sauce jar my parents sent up. Verdict? Surprisingly tasty, considering its chimeric origins. And yet... there's still spinach left. Screw the bag- now that's everlasting.
1 comment:
If you can't figure out what to do with the rest of your spinach, you can cook it and freeze it in plastic bags. Just blanch it in boiling water first, like you would do for most veggies. After that I find it is best added to things like stir-fries, casseroles, anything where it is not just a lump of spinach on your plate =) Cheers!
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