A few weekends ago I took inventory of my yarn. It was not as much fun as I would have thought. I pulled 3 garbage bags of yarn out of the freezer and hauled the giant IKEA bag out from behind the couch. Then I dumped everything out on the kitchen floor and began sorting. I weighed some of the half skeins on my handy new scale. I found a 99% finished, unfelted Christmas stocking in a zip lock bag with some half skeins of yarn and a note reading: “Do not use this yarn until you weigh it to see how much is left”. Well, that note was written before Christmas of 2007. I think my original plan was to write up the pattern for it at some point. I also found some other old projects I had forgotten about. I guess taking inventory was a good idea. I now know what yarn I have in my stash (minus the 2 bags of yarn in the storage room which I totally forgot about!).
This weekend I ended up knitting quite a lot, although I did not finish my current project as I secretly hoped (which would have been a long shot). I still have 10″ left to knit. I didn’t receive my Knit Picks order on Saturday either. As long as it arrives today or tomorrow…
Those of you who know me will be shocked, SHOCKED! by the remainder of this post. It contains a recipe! *gasp* I’m not a cook, nor do I like to cook. DH is the cook in the family. He can throw in a pinch of this and a spoonful of that and whatever he makes always tastes like a lovely dream. When I cook I do the same thing, but my end result is more like a bad dream in which you end up going to class without having done your homework. I tend to have that dream quite frequently. But this recipe is delicious, simple and foolproof, so I decided to share it.
It comes from one of DH’s many vegetarian cookbooks. It’s originally in German, so I translated it and made some substitutions.
Southwestern Bean Salad
1 can black beans
1 can navy beans
1 medium size red pepper, diced
1 meduim size onion, diced (either red or sweet, your call)
1 1/2 cups corn kernels
1 clove garlic, pressed
1/2 tsp cumin
1/2 tsp dijon mustard (or to taste)
2 Tbsp red wine vinegar
3 Tbsp olive oil
salt and pepper
Rinse and drain the beans. Mix together the beans, corn, red pepper and onion in a large bowl. In a smaller bowl, stir together the garlic, cumin, olive oil and mustard, and gradually mix in the vinegar until the sauce is creamy. Pour it over the beans and mix well. Season with salt and pepper.
This would be a great side dish to take to a potluck. And it really doesn’t take long to prepare at all. Unless you’re me, in which case cooking something is always a production. 🙂