what I've been working on for ViolaStitchStudio...

Please note this blog is no longer updated. (Click here to find my new blog address).


As some of you may know I am really into knitting and I had a goal to open an etsy shop by my sons 2nd birthday. Well that was last weekend and I didn't make it but I have been working on my a lot of fun stuff and trying to better my skills.

I attempted my first real piece of clothing and it has been more work than I expected. I really enjoyed learning what to do and most important what not to do.

Here is the Cozy Shrug I just completed, it is simple and was a great first attempt.

I also made these really really simple girly dress-up necklaces for a friends daughters birthday present. Super quick knit and I know she will love them.

I'm am currently working on one last project before I focus on making items to post in my etsy shop. So stay tuned to more info on when I finally open the shop! You can also stay tuned in by following my facebook page ViolaStitchStudio.

Three B's Three Bean and Lentil Soup

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The Doctor and the little guy love this recipe and it is very easy to make. Three b's- bacon, beer, beans but I also like lentils and using a combination of different beans It can easily be converted to vegetarian by not adding bacon and using veggie stock instead of chicken stock. We always have home-made chicken stock, beans and lentils in the pantry, so I make it a lot when I'm feeling lazy. I usually throw in something different every time, most of the time its something in the fridge I need to use up. I cannot wait to make it next fall with everything from our garden! Well except the celery, bacon, lentils and chicken stock. We usually get dinner for three, with leftovers for lunch the next day (sometimes I put it in the freezer so when I'm really lazy I can just defrost it).

4 oz each of dried; lentils, black beans, pinto beans, and small red beans. (use any combination of beans)

6-8 cups chicken stock

1-2 small hot peppers, dried (I think they were Thai chili peppers but they were from the farmers market)

2 cloves garlic, minced

1/2 onion, chopped

3 carrots, chopped

2 celery stocks, chopped

1 Red bell pepper, chopped

3 strips of bacon, raw

12 oz beer (we usually use Miller High Life, but any beer will work)

1 tsp or so Italian seasoning

2 dried Bay leaves

Soak beans and lentils over night in plenty of water. Rinse well in the morning and place in crock pot with chicken stock, bay leaves, bacon, beer and dried small hot peppers. Bring to boil and reduce heat, stirring occasionally.

Around mid-day, saute onion, carrots, celery, red bell pepper and garlic, until the onions are translucent. Sprinkle Italian seasoning over the veggies, stir and cook about 30 more seconds, then add to the crock pot.

Cook until beans are soft, remove bacon, bay leaves, and hot peppers and salt to taste. I have also added chicken, or polska kielbasa or tomatoes before and they all work well, but its also wonderful just as is. If you add tomatoes make sure to add after beans have cooked.

Here is a picture of the dried small hot peppers I used, they are about the size of my pinkie finger.

Vive la France‏

Please note this blog is no longer updated. (Click here to find my new blog address).

 

 

This is the Doctor with a few words about one of the greatest influences and motivators in my life. French cuisine and culture has played a major role in the shaping of my families dreams. Jennie has taken the time to give you an idea of what we are doing as a family and I thought I would write a bit about where a good part of our motivation comes from. Although I had spent years learning about food and cooking, it wasn't until I spent years with fellow co-workers from France that I realized how important food was to culture, how profound an influence French culture has on food and how much it meant to me.

I spent 4 years in the Peace Corps where I learned to speak French in the Central African Republic. Upon my return to the States I immediately enrolled in the Culinary Institute of America where I became active in developing relationships with local farmers and working with chefs like Pierre Herme and Francis Pallard. Through all of this I have been blessed. I have worked in some of the finest kitchens, eaten some of the finest foods and of course, enjoyed some of the finest wines, a great deal because of a passion for French culture, language and the things this good earth has to offer. The language, the cuisine and my love for wine led me to my wife. We met in a wine lounge that I worked at. I know it may seem a bit far fetched, but it really is true and I feel very fortunate to have had these influences. Ever since we fell in love we have both been dedicating ourselves to our passion for food and using it to bring our family and friends closer together.

With this in mind we soon will be posting one of my signature desserts, an excellent way to bring in the summer. So...I say again..."Vive la France"!