Yarn Along, and…

yarnalong2

It’s been ages since I played along with Ginny of Small Things, to share what I’m knitting and reading right now. Of course, this time of year I have several bazillion projects on the needles, but this is the one I’m most likely to finish in the next couple of days. It’s kind of a little hilarious that the last time I played, almost a year ago, I was also reading a book in the Horatio Hornblower series. Ha! This is book number 10, but I accidentally read the 11th and final book before this one. I thought it was a nice, tidy ending and wondered what would happen in the last book…until I figured out I’d just read it. Oh, well. My 19th century seafaring boyfriend is back to his madly brilliant calculating magic in this volume, so it’s no disappointment to go backwards. There have been many books in between reading the stories in this series (again), but I’m sure I’ll still feel empty when I finish this up.

Oh, and the project is my third, or maybe fourth, Ripley Hat in Manos Clasica yarn.

kittyvigil

And, just for the heck of it, here’s a recent off-the-needles project: the Parlor Cat. As yet, there is no face, but you can just pretend this is some typical I’m Ignoring You cat behavior.

Did I promise you a recipe? Like, two days ago? Ahem. My apologies. Here ’tis:

chiapudding

Chia Berry Awesomeness (or something like that, inspired by Pam of Never Get Eaten)

This is so easy, it’s silly, and the formula is simple to increase:

Blend this: 1 cup coconut milk, 1 cup fruit (fresh or frozen), 1 tsp of cinnamon (optional), 1 tsp vanilla (optional), and/or 1 tbsp honey (or whatever sweetener you like; also optional)

I used a hand/stick blender, but you could also use a food processor or whatever high-powered blender that will crush fruit into a puree.

Then, simply stir in 1/3 chia seeds and let set up in the fridge overnight. The texture reminds me of tapioca pudding, but the result is lighter, and I love that it’s raw and not-too-sweet.

You can easily double, triple, infinitely increase this recipe. We used strawberries and raspberries, which was delicious, but I found the little seeds annoying. Next up: mango/blueberry.

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