A Little Knitting Catch-up

knitting sheep

Finally had a chance to take a few photos: peacock-colored scarf (for homeless shelter), another homeless shelter scarf I just started and the butter-yellow baby blanket that gave me fits by jumping off the needles last week.


Peacock scarf (photo doesn’t show the stitches very nicely)


another homeless shelter scarf – this one is more donated yarn (yarn is a teal blue chenille (I want to call it velour – same/same)


Butter-yellow baby blanket – still have about half to go on this one

So far this week has been pretty easy-going (I probably shouldn’t say that out loud – right?) Yesterday found us doing a ‘last minute’ watch-the-grandson maneuver; his Mom text me early to ask if his dad (our son) had mentioned he had a half-day of school? No . . . lots of texting later I agreed to pick him up at 12 and then keep him until his dad got here to take him to football practice (which turned out to be around 4:45 p.m.). We decided to take him out to lunch (a good ‘time killer’) so we went to Village Place (a general ‘all purpose/24 hr’ get almost any food you want) type place. He ended up ordering the kids shrimp & fries (as another of our sons said: “You can tell his dad is a chef – what normal kid orders SHRIMP?”). It was a really small order (only 4 shrimp) but he was OK with it. Husband had a big burger and was very happy with it; I ordered their Ultimate Nacho. I ask you: “WHO puts BACON on a nacho?” I don’t remember seeing that on the list of ingredients, but I ate it anyway. It was loaded with lots of really melty cheese, so that made me happy (I mostly picked off the bacon bits). Don’t get me wrong – I do like bacon, just not on a nacho!


Ooey Gooey Chocolate Cake

1 (18.25 oz) box chocolate cake
1 (16 oz) box powdered sugar
1 (8 oz) pkg. cream cheese,
room temp.
2 sticks butter, divided/melted
3 eggs, divided
1/2 C. semi-sweet chocolate chips
3-4 T. unsweetened cocoa powder
2 tsp. vanilla
1/4 tsp. instant espresso granules

Preheat oven 350 degrees F.
Lightly spray a 9 X 13″ baking pan
with nonstick spray. Mix cake mix
with 1/2 C. melted butter, 1 egg &
1 tsp. vanilla in large bowl until
just combined. Transfer to prepared
dish (use a rubber spatula to spread
in even layer). In separate bowl beat
cream cheese 2-3 minutes until smooth
then add eggs, one at a time. Mix in
cocoa & instant coffee granules, until
smooth. Gradually mix in powdered
sugar (on Low speed if using elec.
mixer) then drizzle in remaining
melted butter & vanilla; fold in
chocolate chips until just combined.
Pour mixture over batter in dish & gently
spread in even layer. Bake 45-50 minutes
until edges are pulling away from sides
of dish & center is just set. Remove from
oven & let cool at least 40 minutes until
set. Serves 10-12

(recipe: 12tomatoes.com)

Crockpot Mango Salsa Chicken

4 boneless, skinless chicken breasts
2 ripe mangoes, diced
1 C. mild salsa
1/4 C. brown sugar

Place all ingredients in crockpot &
stir until evenly distributed. Cover &
cook on Low 4-5 hours until chicken
reaches an internal temperature of
165 degrees F. Shred. Makes 6

Serving suggestions:
Serve on tacos, in quesadillas, on
cooked rice, or on a salad.

(recipe: thereciperebel.com)

Baked Cheesy Tomatoes

4 tomatoes, halved
1/4 C. freshly grated Parmesan
1 oz. Provolone cheese, shredded
(or you can use mozzarella)
1 tsp. chopped fresh basil
1 tsp. chopped fresh oregano
salt, to taste
ground black pepper, to taste

Preheat oven 450 degrees F.
Place tomatoes, cut sides up, on
a baking sheet. Top with cheeses,
oregano, basil, salt/pepper.
Bake about 15 minutes until
tomatoes are tender.

(recipe: Courtney Luper – Facebook)

Zesty Shrimp & Avocado Salad

1/4 C. chopped red onion
juice of 2 limes
1 tsp. olive oil
1/4 tsp. kosher salt
black pepper, to taste
1 lb. jumbo cooked/peeled shrimp,
1 medium tomato, diced
1 medium avocado, diced (about 5 oz)
1 jalapeno pepper, seeds removed,
diced fine
1 T. chopped cilantro

In small bowl combine onion, lime juice,
olive oil, salt/pepper – let set at least
5 minutes to mellow the flavor. In large
bowl combine chopped shrimp, avocado,
tomato, jalapeno; add cilantro & gently
toss. Adjust salt/pepper to taste.
Serves 4

(recipe: skinnytaste.com)

Quick Cream Cheese Pesto Pasta

2 C. dry tortellini
6 T. cream cheese
3-4 T. pesto sauce

Cook pasta accordg. to pkg. directions;
drain, reserving about 1/2 C. water. In
a pan or bowl, whisk cream cheese with
pesto & about 6 T. water until creamy.
(adding a little more or less water will
produce thinner or thicker sauce).
Serve immediately.
Serving suggestions:
Sprinkle with some chopped parsley,
roasted sunflower seeds and/or grated
Parmesan cheese

(recipe: tasteofhome.com)

Paradise Fried Rice

1 T. sesame oil
1 diced onion
2 cloves garlic, minced
1 red bell pepper, seeded/diced
1 zucchini, diced
1 C. diced pineapple
3/4 C. diced cooked ham or
Canadian bacon
2 large eggs
2 C. cooked rice
2 T. soy sauce
sliced scallions, for garnish

In large skillet over medium heat
heat oil. Add onion & garlic & cook
3 minutes. Add peppers & zucchini
& cook until soft, 6 minutes. Add
pineapple & ham, stir until combined.
Move ingredients to one side of
pan & add eggs. Scramble eggs 3
minutes then stir to combine with
rest of ingredients in pan. Add cooked
rice & stir until combined. Stir in
soy sauce & sprinkle with scallions.
Serves 4

(recipe: delish.com)

Blueberry Zucchini Cake w/Lemon

3 eggs, lightly beaten
1 C. vegetable oil
3 tsp. vanilla
2 1/4 C. granulated sugar
2 C. finely shredded/drained
3 C. flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 pint fresh blueberries (can
save a few for garnish, if desired)

Lemon Buttercream

1 C. butter, room temp
3 1/2 C. powdered sugar
1 lemon – juice & zest (about 2 T.)
1 tsp. vanilla
1/8 tsp. salt

Preheat oven 350 degrees F.
Spray two 8 inch round cake pans
with nonstick spray – lighty flour.
In large bowl using elec. mixer
beat eggs, oil, vanilla & sugar; fold in
zucchini. Slowly ad flour, salt, baking
powder/soda – gently fold in blueberries.
Divide batter evenly between prepared
pans. Bake 35-40 minutes until a knife
inserted into center comes out clean.
Cool 20 minutes in pans then remove
from pans & cool on wire rack completely.

Combine butter, sugar & salt – beat until
well combined. Add lemon juice & vanilla;
beat another 3-5 minutes until creamy. Fold
in zest & frost cake.

*Grate zucchini & place in a clean dish towel.
Squeeze until most of liquid comes out. You
will want to have 2 total cups of shredded
zucchini after it has been drained.

NOTE: If you are piping on buttercream, omit
using zest

(recipe: iambaker.net)


I must say – that last recipe made me drool
just typing it – Blueberries AND Buttercream?

You can tell it’s getting towards Fall just by
the change in recipes being offered – more
hearty soups/stews/casseroles and less light
veggie offerings – oh well, Go With the Flow,

Still another great Low 80’s day, sunny & clear.
I LOVE this weather! (soon enough we’ll be
getting the cold temps/leaves falling/drag out
the sweaters & sweatshirts/jackets, etc.)

When I was at the Cancer center Monday I
perused their used book area (people bring
in used books & donate them: paperbacks
50 cents, hardbacks $1.00 – can’t beat those
prices!) I grabbed about 6 paperbacks and
then spotted this BIG hardback with an
intriguing cover & title: “The Lion’s Game”
by Nelson DeMille
. Let’s just say it’s pretty
riveting; it’s an international terrorist story
and the author has a quirky sense of humor
(makes me laugh out loud sometimes!). I’m
about 1/4 th through it and I started it 2
days ago – worth a read.

Hope your day is going well – take a little
time out for yourself!




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One CommentLeave a comment

  1. I’ll have to check out The Lion’s Game

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