Episode 12 - Fall is coming!

Thank you so much for joining me today. Hello to both new and returning viewers! I'm so glad you're here.

On the needles: Cozy Cranberry Socks, Imposter's Shawl, Wintry Whispering Pines Shawl
Marinating: Color Affection by Veera Valimaki in Neighborhood Fiber CompanyCampside by Alicia Plummer from Pom Pom Quarterly blog
Stash Acquisitions: Knitter's Pride Karbonz
On the town: Room 11 for burnt sugar old fashioneds
On the stovetop: Strawberry Plum and A Playful Day for autumnal food inspiration
Tell me about your favorite food books -- cookbooks, essays, memoirs, whatever. Here's the thread in the Ravelry group.

Hello hello to Kate of the Stitch Addiction podcast & a huge thank you for mentioning my Guernsey Wrap... which still needs blocking. Eep. Are you watching her podcast? You should be!

Falling for Shawls KAL/CAL
Knit or crochet a shawl for the fall. Runs now through November 1. Feel free to double dip with other knitalongs. Join us in the thread for chatter and link to your projects on Ravelry, Twitter and Instagram with the hashtag #fallingforshawlskal.

Thank you to Kristen of Skein Yarn and the Skein Yarn Podcast for providing our first prize for the KAL -- a single skein of yarn from Kristen's beautiful array of bases and colorways, winner's choice. 

The second prize I'm announcing today is a skein of Neighborhood Fiber Co's Studio Sock yarn in the Rock Creek Park colorway. Fabulous!

You are eligible for prizes regardless of when you finish your shawl -- it's all about community and participation! The more you chatter in the thread, the more chances you have to win a prize. If you're interested in contributing a prize, please contact me!

Thank you so much for joining me. Please stop by and let me know what you think or share the episode with someone you know. iTunes reviews are greatly appreciated!

Stay hungry.

recipe: lacto-fermented pickles

During my vacation in San Francisco, I came down with the most righteous of stomach viruses. Boy, was I down for the count. For days, nothing but brothy soups (if anything at all) sounded appealing.

That said, I really did a number on my gut flora. I've been feeling a lot of unpleasant gastrointestinal issues since then, which I will refer to as "crummy tummy" for politeness's sake. And when crummy tummy strikes, you want nothing more than to put on your coziest sweatpants and curl up in bed, which is particularly annoying when you're at the office. Or out on a date. Or just trying to live a normal life.

So here I am again, realizing that my diet needs a major overhaul, with a focus on good probiotics to get me through. Drinking a "tea" of hot water with a splash of apple cider vinegar (unpasteurized, the one with "The Mother," if you please) and a bit of honey has helped. Kefir is great with granola and fruit (just be sure to check the ingredients for sugar and other unnecessary additives). And pickles can do wonders! But no, not the ones you find in the regular grocery aisle -- those are really just brined in vinegar and aren't fermented at all. Luckily, proper pickles are easy to make at home, so here's my recipe:

Small batch lacto-fermented pickles 

3 tablespoons sea, pickling or kosher salt (no iodized salt, here!)
1 quart purified/filtered water
3 cups of veg, chopped into small, even pieces (think cauliflower, carrots, onions, red bell peppers and green beans) 
1 or 2 cloves of garlic, peeled and smashed
1 bay leaf
1/2 teaspoon coriander seeds
1/4 teaspoon black peppercorns
1-2 grape leaves (optional, to help keep pickles crisp)

Combine salt and water in a mixing bowl and stir until dissolved. Place the remaining ingredients in a large, clean mason jar. Pour the salt water over the veg, leaving one inch of room at the top of the jar. Cover tightly and leave on your kitchen counter. Open the jar about once daily to taste and release any gases produced during fermentation. If any mold or scum appears, simply skim it off. When your veg tastes "pickley" enough for you, move the jar to the refrigerator to slow the fermentation process. Your pickles will keep for well over a month in the fridge.

Recipe from The Kitchn.

Episode 11 - The Comfort of Home

Thank you so much for joining me today. Hello to both new and returning viewers! I'm so glad you're here.

Off the needles: Guernsey Wrap
On the needles: Imposter's Shawl, Cozy Cranberry Socks
Marinating: Whispering Pines Shawl
Stash acquisitions: Project bags from Fringe Supply Co. & Lowland Originals
On the stovetop: Pumpkin chocolate chip cookies
What is your "dinner blueprint"? Does it change from season to season?

Hello hello to Kristen from the Skein Yarns podcast! Thank you for mentioning The Hungriest Knitter in your latest episode.

Falling for Shawls KAL/CAL
Knit or crochet a shawl for the fall. Runs now through November 1. If you cast on a new project a few days ago, that's fine, but please don't use a nearly finished project you started ages ago. ;) Feel free to double dip with other knitalongs. Prizes TBA. There will be prizes for those participating in the chatter thread and those with finished objects. If you're interested in contributing a prize, please contact me! Use the hashtag #fallingforshawlskal when you post on Instagram!

Plans for a mini-swap are still in the works. There will be a poll in the Ravelry group soon.

Thank you so much for joining me. Please stop by and let me know what you think or share the episode with someone you know. iTunes reviews are greatly appreciated!

Stay hungry.

Episode 10 - About Time!

Show Notes
And please enjoy the lovely hum of my dishwasher in the first half of the podcast ;)

On & Off the Needles: Bloom Socks, Striped Umbilical Cord Baby Cap, Imposter's Shawl, Hue Shift Afghan, Guernsey Wrap
And check out JuniperGraceTube!
On the Stovetop: Animal Vegetable Miracle by Barbara Kingsolver
Oven Dried Tomatoes from Martha Stewart Living
On the Town:  Macon Bistro and Larder in DC, NoPa (Alamo Square) and Bar Jules (Hayes Valley) in San Francisco, A Verb for Keeping Warm (East Bay)

Are you interested in a Hungry Knitter swap or mini-swap? Leave a comment here, on the Ravelry threads or drop me a note!

Thank you so much for joining me. Please stop by and let me know what you think or share the episode with someone you know. iTunes reviews are greatly appreciated!

Stay hungry.

Β 

recipe: cauliflower gratin

Sometimes, you're done with being virtuous. Your plan to eat only gluten-free or paleo or local or raw vegan or macrobiotic on Tuesdays and Thursdays can get tiresome. I know that psychologists say that we shouldn't seek happiness in food, but am I allowed a bit of kitchen comfort after a long, stressful week? I say yes.

I am a recipe hoarder. Don't look at my top desk drawer, full of clippings from newspapers and pages torn from my mother's copies of Martha Stewart Living and Everyday Food (RIP) and Real Simple. (This is before I finally got the nerve to pinch the magazines from her wholesale.) My feed reader is a bottomless pit of saved articles. This is why I cannot use Pinterest. It would be a downward spiral. 

This is all to say that on Sunday night, I fell down the rabbit hole of my collected recipes to land upon a post I saved from The Wednesday Chef last year. Luisa's words are nearly as nourishing as her food, and I find myself poring over her posts time and time again, even for the simplest of things like the meals she makes for her young son, because her words make you determined that whatever she is cooking, you need to eat in that exact moment.

And there, I saw a simple photograph of cauliflower gratin. An bubbly, warm, comforting thing that I would call an entire meal with a small green salad (well, maybe) and a big glass of wine. And it was quickly settled that this was exactly what I needed. As I shuffled around the kitchen, stirring a pot of bechamel and par-boiling a head of cauliflower -- things I normally wouldn't do because I think them fussy -- I felt such contentment and pleasure. For a moment, I didn't consider seasonality or balance, as I always do. A very small rebellion, and oh, I savored it.

Cauliflower Gratin (serves 2, with leftovers)

one medium sized head of cauliflower
1-2c milk (whole or 2% are best), room temperature
2 tbsp all-purpose flour
2 tbsp unsalted butter
1/2 tsp nutmeg or allspice
1/2 tsp dry mustard
1 tsp each, salt and pepper

Preheat oven to 375F. Cut cauliflower into florets and parboil for a few minutes. Meanwhile, melt butter over medium heat. Whisk in flour quickly and cook for 5 minutes until the roux becomes a more golden color. Pour in a few tablespoons of milk and whisk vigorously to ensure no lumps. Pour the rest of the milk into the mixture and continue whisking until it thickens. Add in your spices now. Now you have a bechamel!

Put the cauliflower in a greased oven-safe dish and pour bechamel sauce on top. Bake until golden and bubbly. 

adapted from The Wednesday Chef

recipe: easy entertaining with a bruschetta bar

image via Brit+Co.

image via Brit+Co.

I love inviting friends for dinner, even if it's a last minute affair. I enjoy the company, and for the most part, your friends will be thrilled with practically anything you serve, even if it's pizza from the awesome place around the corner. That said, if you really want to wow 'em on short notice, a great summer dinner is a bruschetta bar.

This isn't really a recipe, more of a guide. Do whatever sounds good to you! Here's my method:

You're in the market. Stop at the bakery for a baguette to slice and toast. Get some dips and sauces like pesto or tapenade. Pick a cheese or two -- I usually just offer ricotta with a bit of good olive oil drizzle on top. Hit up the olive bar for (of course) olives, marinated veggies, artichoke hearts or whatever strikes your fancy. Grab a bag of arugula or something else fresh. If you really want to impress with very little effort, get some grape tomatoes or onions and roast until they're caramelized. Frozen peas are another great topper. Even get some cured meat at the deli for a more substantial meal. 

Set everything out on a big cutting board or platter, using small bowls for sauces or toppings as necessary. A few plates, napkins and serving utensils, and you're set.

And most importantly, never turn down your lovely guests if they offer to bring the wine or dessert. :)

Episode 9 - Hiatus

Thanks for bearing with me through an unplanned podcasting hiatus of sorts, and tune in to hear where I've been, some podcast-y/blog-y plans for the future, and everything in between.


Watch for the Spring Sock Along Giveaway Winners!
On the needles:
Baby cap in Paton's Kroy blue striped ragg colorway
Bergen Cowl gifted to me from sarahjg2 in Baa Ram Ewe Titus
Stash acquisitions: Plucky Primo Fingering from the Just the Grays Club to knit Messaline
Jen Hewitt designed Project bag from Fringe Supply Co.
On the stovetop: Talking about healing my body with food. Inspirational blogs include One Part Plant, Minimalist Baker & Oh, Ladycakes

Thank you so much for joining me. Please stop by and let me know what you think or share the episode with someone you know. iTunes reviews are greatly appreciated!

Stay hungry.