April, 2015

  1. fiona scarf

    April 5, 2015 by Angie

    My in-laws are going on a long-awaited vacation to New York City this month. The temperatures have continued to stay low so I made this chunky scarf to help my mother-in-law stay warm. It’s the Fiona Button Scarf pattern from the Fiber Flux blog. I opted out of the buttons and typed exactly what I did below.the end of the Fiona scarf

    All finished!

    Materials:

    9.0 mm Crochet Hook
    2 Skeins Lion Brand Wool Ease Thick and Quick Solids (I barely used the second skein.)
    yarn needle
    scissors

    Fiona Scarf

    A closeup of the stitches.

    Instructions:

    Ch 154

    Foundation Row:
    2 dc in 4th ch from hook, ch 1, *skip next 2 ch, 2 dc in next ch, ch 1, rpt from * to last ch, putting only 1 dc in last ch.

    Row 1:
    Chain 3 and turn. Work 2 dc in the first space, then ch 1, *2 dc in the next space, ch 1, rpt from * in each space across row to second to last space. Work 1 dc in the last space (turning chain space from previous row).

    Repeat row 1 four more times, for a total of 5 rows.

    Finishing:
    Weave in all ends and stitch buttons to one end of scarf.

    Angie for scaleAngie for scale (again).


  2. scrambled tofu with spinach and avocado

    April 5, 2015 by Angie

    Happy Easter! We enjoyed a tasty breakfast of scrambled tofu with spinach and avocado, toast, sliced strawberries, and mimosas! It was everything I wanted. There are a million recipes for scrambled tofu (and tofu scramble) online, but I really nailed this, if I do say so myself, so I’m sharing my version.

    scrambled tofu with toast

    Ingredients

    olive oil
    1 bunch of green onion, chopped
    1 small-medium red bell pepper, chopped
    1 tbsp minced garlic
    1 tbsp cumin
    1 tsp dried thyme
    1 tsp turmeric
    1/2 tsp mustard powder
    a pinch of cayenne pepper
    a sprinkling of ground sea salt
    1 block of firm tofu, pressed and drained
    drinking water, as needed to deglaze the pan
    1 cup of spinach, stems removed
    1/8-1/4 cup of nutritional yeast
    avocado slices
    salt and pepper, to taste

    Easter breakfast

    Instructions

    1. Press and drain the tofu. You don’t have to be as serious about this as usual because you want the tofu to remain on the damp side.

    2. Wash and chop the green onion and bell pepper.

    3. Heat about a teaspoon of olive oil in a large pan. Add the white parts of the green onion and cook, stirring.

    4. Add the green parts of the green onion, the bell pepper, and the minced garlic. I kept some of the green onion to add at the end. Stir and cook for about seven minutes.

    5. Add the spices from cumin to sea salt. Stir to combine. I added a small amount of water here to deglaze the pan and allow the spices to mix together better.

    6. Crumble the tofu in with your hands. Stir to combine with the spices and vegetables. While the tofu is cooking, prepare the spinach. Add the spinach, stir, and keep cooking – 10 or so minutes total. Add small amounts of water if the tofu is becoming too dry.

    7. When the tofu is cooked through, stir in the nutritional yeast and any reserved green onion. Serve garnished with avocado slices and salt and pepper to taste.

    scrambled tofu and sliced strawberries