Just added a new free knitting pattern to Ravelry and our sister website, Littletheorem Knits.
Knit 1 Pearl 1 is a cute little storage box knitted in superbulky cotton tape with pretty pearl detailing. It’s really quick too, definitely less the a one hour project. You can find the pattern on Rav here, and on Littletheorem Knits here.
In other news, it was my first week back teaching after the summer and my first week at a new school. Very pleased to report that everything’s going great so far. Even the commute’s pretty quick and easy! Still finding time to do lots of knitting, spinning and cooking after school (thank goodness). The picture of the alpaca handspun last week is half turned into a chunky lace scarf. And here’s a pic of Friday night’s dinner: veggie tapas for two.
We’ve also starter to house-hunt more seriously. After 7 years of living together in rented flats (good and bad!), Dunc and I both finally have full time, permanent contracts and can get a mortgage (whoop)! We looked at a house this afternoon that was lovely. Small and quirky in a quiet, leafy street, really beautiful inside with a big garden, buuuut…. it’s sandwiched between two disused industrial units. You can’t see them, but the road down to the house would be pretty scary at night, and there’s a lane behind the house with lots of empty beer cans. Not such a good sign… Think we might keep on looking for now!
I try to eat vegan twice a day, partly due to eco-friendliness, partly because I love veg and partly to try to lose a bit of podge. Anyway, I think my vegan recipes are pretty damn tasty so I thought I’d share one….
For the noodle salad:
Half a pack vermicelli rice noodles
1 desertspoon sunflower oil
2 tsps sesame oil
1 desertspoon soy sauce
1-3 tsps thai red curry paste (again to taste, depending on how spicy it is)
zest and juice of 1 lime
salt to taste
1 ripe mango
1 red pepper
About a third of a cucumber
1 pack of fresh coriander
3 or 4 spring onions
For the tofu:
1 pack tofu
Half a head of broccoli
3 or 4 spring onions thinly sliced
1-3 tablespoons green curry paste (depending on how spicy it is, I used tescos own and it was pretty mild.)
sunflower oil for frying
soy sauce to taste
First prepare the salad. Soak the rice noodles in boiling water for three minutes until soft. Drain and toss with the sunflower oil. Mix the sesame oil, soy sauce, thai red curry paste, lime zest and juice and salt to make the salad dressing. Peel and slice the mango into chunks; slice the pepper, cucumber and spring onions and roughly chop the coriander. Mix all of the above together in a serving bowl and check for balance of seasonings. Chill until you’re ready to serve.
For the tofu: Cut the broccoli into small florets and the tofu into chunks. Heat the oil in a pan over a high heat and add the tofu, broccoli and thai green curry paste. When the tofu is nicely browned and the broccoli is tender, add the spring onions and soy sauce. Give it all a good stir and serve immediately with the salad.