3.0 (beta)

It seems I have something in common with Liz Lemon: I take up knitting every two years for . . . a week.

Remember the bib I knit for E? That was November 2007.

Flash forward to November 2009. After untold hours shopping for a winter hat for E, my dissatisfaction drove me back to knitting. I used a pixie hat pattern from Vintage Knits for Modern Babies.  (Wish I had seen the free patterns here and here.)

I knit three hats. The first one turned out horribly. Then I successfully completed one for my niece and one for E.

The further those nights of knitting recede in my memory, the more I like E’s hat. Once I’m fully healed, I’ll probably knit again…I’m guessing sometime around November 2011.

E and her cousin, Trey, put down some rhythm.

and all through the house,

the scent of chili pleased her spouse.

There’s a giant pot of K’s favorite chili simmering on the stove. Poor guy has been studying like a fiend for weeks. The exam is tomorrow and Wednesday. (Haven’t we done this already?) I thought a bowl of chili and a slice of warm gf cornbread would help him relax. Plus, it’s been raining on-and-off all day so comfort food sounds just right.

{a version of} “Commander” Tim’s Submarine Chili from The Ultimate Chili Book

3 medium garlic cloves, minced

1 medium onion, chopped

1 TB vegetable oil

1 lb. ground beef

2 c. water

1 (14.5 oz) can tomatoes

2 TB chili powder

2 TB paprika

1 tsp ground cumin

1 tsp salt

2 tsp cayenne pepper

2 c. corn

2 c. kidney beans

In a large pot, saute the garlic and onion in the oil. Mix in the beef and brown. Pour in water until it’s simmering. Add the tomatoes and seasonings. Simmer for 1 hour. Dump in the corn and the beans. Simmer for another hour or so. Enjoy!