Sunday, July 5, 2009

Summer Squares Take 3: Adding an Edging

Today takes us to week three of our Summer Squares project. There is still plenty of time to join us, as we will be going for 12 weeks. If you are interested, catch the details here. This week will bring us two new charts. The first will be the edging chart for The Golden Eye design, pictured above. If you scroll to the bottom of this post, you will find that my video this week covers starting this style of edging.
Our second chart this week is our new square. This one is called The Dulcimer. Both new charts will be posted at our Summer Squares group this weekend. Excuse the picture. I was running late with this square, so you see it wet and blocking!

As promised, I am adding a little food this week. I think food is almost as photogenic as fiber... This is a perfect summer dinner at my house. We get lovely beets with greens at the local farmer's market. As a busy woman, I need meals that can go from fridge to table in under one hour. This one is fast, healthy and very tasty! It will feed four people...
Shrimp with Lemon Grass (Thai Style)
-1 pound of large shrimp, peeled (with tail left on) and cleaned
-1 shallot, diced
-2 teaspoons chopped fresh ginger
-1 Scallion, trimmed and sliced
-1 length of lemon grass, woody part removed, cut into long, thin slivers
-1/3 of a can of unsweetened coconut milk
-1 teaspoon green curry paste (Thai)
-1/2 pint grape tomatoes, cut in half
-1 tablespoon olive oil
-Salt and pepper to taste
-Rice (any type you like) made as per package directions.

Heat oil in heavy skillet over medium heat and sauté shallot until soft but not brown.
Add the ginger and stir for two minutes.
Add the curry paste and stir until combined.
Add the coconut milk and stir until combined.
Add the lemon grass, shrimp and tomatoes.
Cover and cook for about 5 minutes. Stir after 2 minutes and check shrimp.
Do not over cook. Shrimp are done when they turn uniformly pink.
Remove cover and add scallions. Stir over heat for 1 minutes.

Prep time: 20 minutes. Cooking time: 20 minutes.
Serve over rice. It goes very well with a beer…

Beets and Greens Greek Style
-1 bunch fresh beets including greens
-1 tablespoon good olive oil
-Salt and pepper to taste
-1 lemon cut in wedges
-Some good feta cheese (optional)

Scrub the beets and wash and trim the greens. In a large pot, cover the beets with cold water, bring to a boil and boil gently for at least 25 minutes. Test with a fork to see if the beets are cooked through. Remove from the heat and run under water to cool slightly. Slice beets in quarters.

Steam greens in a steamer until wilted and soft, but still bright green. About 5-7 minutes steaming…

Arrange platter: Greens in center, beets around the sides. Drizzle with olive oil and season with oregano, salt and pepper. Serve with lemon wedges and good feta cheese.

Prep time: 15 minutes. Cooking time: about 25 minutes

Today's video is about starting a knit-on edging. Those of you who are working on The Summer Squares Suite Golden Eye design might be coming up to the edging right about now! The edging chart is posted to our Summer Squares group this weekend. The video below shows you how I begin this type of edging. Apologies, up front, if I make you dizzy. BadKitten tells me that I move my knitting around too much. I will keep trying...

I will be back next week with a fourth square, a second project and maybe some New York nature photography! Knitters working on my Summer Squares project might also have their versions of The Golden Eye done and ready to share, so we can look forward to a great post next week. Until then, knit on!

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