Hooo. What with all that clean living and healthy eating, I've gone and fallen really sick (bronchitis, knocking at pneumonia's door, says the doc). I've been sick 8 days now and still can't walk across a room without breaking into a coughing fit that scares the neighbor's dogs. I'm mightily over this, but it's over me yet, so I'm just dropping in to say a couple of things:
1. I'm knitting legwarmers. I would have bet all the quarters in my change jar (there are a LOT of them) that I would never say this, but I'd have lost the bet. I want a sock-like thing to tuck into the tops of my boots and go up over my knees on top of my tights, so it looks like thigh-high knitted socks, without the work. Legwarmers, scooted up, right? Is there a term for this? Thigh-warmers just doesn't sound right. (You should search on Ravelry for legwarmers, I'm just saying. There are some doozies. And before anyone gets prickled by my mocking poor, misunderstood, useful legwarmers, please understand that in California we do not wear such things unless we are in Southern California and Making a Fashion Point. And everyone has to be allowed to mock something. Crocheters are a protected group now, so what else do we have?)
*falls over in a coughing fit that looks suspiciously like laughter*
Please forgive. I'm a crocheter, too. And being sick makes me an asshole. Ask Lala.
2. Finished Lady Marple. This is seriously exactly the sweater I've been wanting, and it was a joy to knit. She just needs buttons and for me to feel well enough to model it.
3. On Wednesday, I felt better for approximately forty seconds, during which I made soup. This was bottom of the barrel, kids, and it turned out SO WELL I have to share it with you. We had no stock. We had no nothing, and this still worked. You probably have every ingredient to make this right now, and it's easy and fast. The roasting is the secret here–if you throw squash into a soup, it cooks, all right, but it remains rather flavorless. Roast the veggies and chicken first? Magical soup. The total is WAY more than the sum of its parts. (Also, if I call for something you don't have, don't worry! Use a different spice! Time to play!)
Heat oven to 425. Peel and cube that butternut squash that's been languishing on the table since Thanksgiving. Rough-chop one onion (or shallot, or garlic, or all three!). Place these on a foil-lined cookie sheet along with the kinda freezer-burned chicken breast (or thigh, bone-in, bone-out, whatever) or two that you just defrosted in the microwave. Roast at 425 for about 30-45 minutes, till you like the way it looks. Bring about 8 cups water to a boil. Remove the chicken to a plate, add the veggies in to the boiling water. Lower to a nice happy simmer, and use a potato masher, big fork, or immersion blender to mash some of the squash/onion up. Add a tsp of cumin, a tsp of ground coriander, some powdered garlic if you didn't feel like adding fresh, a little rosemary perhaps, another chili powder that you like, whatever you love. SALT is necessary–perhaps a Tbs? Also necessary: an acid of some sort. I used the juice of a lemon, but vinegar would work, too. That makes it happy and bright. Shred or cube the chicken, add it to the pot, simmer till you get so hungry you can't stand it and EAT.
Now. I can't stop coughing, so I'm going to push the computer aside and lie back down and pretend I feel well and that I'm having a glorious lie-in (which won't work–it never works–why can't we ENJOY being in bed when we have to be there? Grrr). I hope you're well. xo
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