Monday, October 10, 2011

Knit. Cook. Eat.

For supper tonight, I adapted a recipe for a chicken bacon appetizer, to make it a main course.

My Version:

4 chicken skinless, boneless chicken breast filets
4 strips of bacon
1 container cream cheese with chives and onion
1 jalapeno pepper

Pound the chicken breasts to flatten them. Put cream cheese on top of each piece, along with a small strip of jalapeno. Roll up and hold with a toothpick. Then wrap bacon around, and use the toothpick to hold the whole thing together. Place in rack in pan and bake at 375 till bacon is crispy.

I also bought a stalk of brussel sprouts the other day, just because it looked awesome. Turns out you just pop the brussel sprouts off the stalk and cook them like any other brussel sprouts. It's a trick to get white people to do farm work. I fell for it.

So, brussel sprouts, off the stalk, drizzle with olive oil, sprinkle with a lot of salt. Put in the same oven with the chicken.

The rice is a package mix of Spanish rice. It's a trick to get white people to eat, I kid.

Anyhow, it all came together into a nice simple meal.

And then, there was some knitting that got its picture taken over the weekend.
The scarf is knit in laceweight cashmere, in a pattern called Barbara, for my Mom, who is also named Barbara.

The sweater is further pictures of Peasy, to show how cool it came out.

Isn't it cool? Some day I will get a photo of it on me. If I can find someone who knows how to do this. My poor husband holds the digital camera up to his eye, no matter how many times I tell him not to. Just not worth it.