The fundraiser folks have asked for donations to auction off. Hubby wants to make something from barn wood, and of course my donation will be crocheted. We are strapped for cash, so we can't spend money to create either.
Like a crazy fool, I took on this project, and have been crocheting like a mad woman (putting all other projects on hold). This is how much of it I've been able to do in 4 days. It's wider than the photo shows, but get the idea of how many rows it will take. And colors.
On a good note, it's forcing me to do all my chores in super mode and earlier than before (less sitting time at the "procrastination station." Otherwise, I'd get nothing done. I hope I can finish it in time. I've never attempted a blanket of this sort, with such little time. I'm using all scrap yarn I have on hand, so I am praying I have enough. I used a lot of it up, making my last scrap ripple blanket.
I also took a twist on my regular chores yesterday. I spent 1 1/2 hours writing - 823 words later, a rough draft. It's an article in the making, and it felt so good to be back to it again.
My harvest of garden swiss chard is still providing, and now that our warm up has cooled to a chilling 20°F day, I brewed up a pot of delicious-ness. It's a vegetarian soup, as well as a grain free. I'm on a roll with lentils this week, so here is the recipe.
Feel free to change it up to your liking. Let me know if you make it too. It was bland, so I had to add more garlic and cayenne. After that it was pretty good.
Lentil-Swiss Chard Soup
1 cup green or brown lentils (rinsed and drained)
2 cups water
6 cups chicken broth, organic or homemade
Salt
3 Tbsp olive oil
1 onion, chopped
pinch of cayenne or crushed red pepper flakes (or both), or even diced jalapenos if you have them in your freezer.
4 cloves garlic, minced
1/2 cup chopped fresh cilantro (or substitute with fresh parsley)
1 bunch green swiss chard leaves, coarsely chopped*
1/3 cup lemon juice, organic
*I pulled blanched frozen swiss chard from the freezer, and thawed it. I also used green lentils.
In a medium saucepan, combine lentils, water, broth/stock, and 1 1/2 tsp. of salt (or to taste). Bring to a boil. Cover with lid slightly open, and cook until lentils are done.
In another saucepan heat oil, add onion and garlic (if you haven't blanched your chard, add them too). Once onions (and chard if needed) are tender add too the soup, add all remaining ingredients to lentils. When chard is tender, serve the soup.
Note: I made this in my crockpot, and it turned out just as nice. I simply sauteed the onion/garlic in oil, then added to the remaining ingredients, and cooked all day.
I'm wondering....would sweet potatoes taste good in this soup? Mmm. It's healthy, but I still think it needs something else in it.
On a good note, it's forcing me to do all my chores in super mode and earlier than before (less sitting time at the "procrastination station." Otherwise, I'd get nothing done. I hope I can finish it in time. I've never attempted a blanket of this sort, with such little time. I'm using all scrap yarn I have on hand, so I am praying I have enough. I used a lot of it up, making my last scrap ripple blanket.
I also took a twist on my regular chores yesterday. I spent 1 1/2 hours writing - 823 words later, a rough draft. It's an article in the making, and it felt so good to be back to it again.
My harvest of garden swiss chard is still providing, and now that our warm up has cooled to a chilling 20°F day, I brewed up a pot of delicious-ness. It's a vegetarian soup, as well as a grain free. I'm on a roll with lentils this week, so here is the recipe.
Feel free to change it up to your liking. Let me know if you make it too. It was bland, so I had to add more garlic and cayenne. After that it was pretty good.
Lentil-Swiss Chard Soup
1 cup green or brown lentils (rinsed and drained)
2 cups water
6 cups chicken broth, organic or homemade
Salt
3 Tbsp olive oil
1 onion, chopped
pinch of cayenne or crushed red pepper flakes (or both), or even diced jalapenos if you have them in your freezer.
4 cloves garlic, minced
1/2 cup chopped fresh cilantro (or substitute with fresh parsley)
1 bunch green swiss chard leaves, coarsely chopped*
1/3 cup lemon juice, organic
*I pulled blanched frozen swiss chard from the freezer, and thawed it. I also used green lentils.
In a medium saucepan, combine lentils, water, broth/stock, and 1 1/2 tsp. of salt (or to taste). Bring to a boil. Cover with lid slightly open, and cook until lentils are done.
In another saucepan heat oil, add onion and garlic (if you haven't blanched your chard, add them too). Once onions (and chard if needed) are tender add too the soup, add all remaining ingredients to lentils. When chard is tender, serve the soup.
Note: I made this in my crockpot, and it turned out just as nice. I simply sauteed the onion/garlic in oil, then added to the remaining ingredients, and cooked all day.
I'm wondering....would sweet potatoes taste good in this soup? Mmm. It's healthy, but I still think it needs something else in it.
Comments
Thanks for the share with the soup. We consume large quantities of soup in the winter. I tend to start with a suggestion (my chef friend calls recipes suggestions) and than toss in whatever sounds good. Lentil is a favorite and it is always nice to have one more recipe as my Dinosaur Kale is going to town in the green house.
And I've made many a pot of lentil soup, but the last batch I made was just bland, as you said, even though many good things went into it. Maybe I'm getting so old that my taste buds just don't register all those lovely ingredients! Anyway, I enjoyed your post. Regards, Kate in Oregon