I’m a moron. To wit:


I finished the Boy’s Jourab e Chai socks. They are awesome. Things of great beauty. Simply lovely. And what did I do?


Gave them to him. WITHOUT TAKING PICTURES FIRST.

He’s wearing them today (love his little heart), but that means that their pristine just-finished appearance is already gone. Long gone. The best I can hope for is a “Gee he likes those socks” picture. Ah well. On to more idiocy.


Last night, whilst at his apartment, I took the knitting out of my bag to show him the Bellatrix in progress. Gotta love a man who takes interest in your knitting. πŸ™‚ And then…


I forgot to put it back in the bag. Went to the backpack so I could take pictures to post, and wha? NO KNITTING! I have to head to babysitting in an hour and a half. This does not bode well. What am I going to do to keep myself occupied?


I guess I could pick up the tank again. Or Aimee. Spring is calling, after all.


Oh, Aimee. Now that sounds like a good idea.


So, since I can give you no pictures of yarny things, I will give you a recipe. I’m making Chicken Tortilla Soup today, from a recipe my mom gave me. Here’s my little spin on it:


Approx. 2 Tbsp olive oil

1/2 large onion, roughly chopped

1 large carrot, finely sliced

1 heaping Tbsp crushed or minced garlic

Approx. 3 c. Low-sodium chicken broth or stock

12 oz. HOT salsa (pref. fresh)

15 oz. black beans, washed and drained

10 oz. frozen corn

1 1/2 c. chopped cooked chicken breast (pulled mine from leftover roast chix)

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. ground coriander

1/2 tsp. cayenne pepper

1/2 tsp. dried thyme

1/4 c. fresh chopped cilantro


Heat the olive oil in the bottom of a large pot over medium heat. SautΓ©e onions, carrots, and garlic until onions turn translucent. Add broth, beans, corn, salsa, and dried spices. Bring to a rolling boil, then reduce heat and add chicken, simmer for about 25 minutes. Add cilantro and simmer for another 5 minutes. Garnish with whatever’s your fancy… I got some avocado, sour cream, and cheddar cheese (and, of course, tortilla chips). Serves approx. 6.


I’m a huge soup fan, just because I’m lazy and packing up some soup to take to work is super-easy. Last week was Paula Deen’s roasted tomato with grilled cheese, and this week, I think the soup can stand alone. This stuff is DENSE. But it’s yummy. πŸ™‚ Be advised, I really like spicy food, so if your tastes are a little tamer than mine, you might want to cut back on the cayenne pepper, and use a milder salsa.


Coming soon… knitting pictures!

Alright, off to yoga, shower, Small Asian Child, and Aimee.