Finally, the knits, the sun, the camera and I were all in the same place at the same time! I’ve got a pile of photos to store up and dole out over the next few days. Yay blog fodder.
An FO, a while completed:
Doesn’t look like so much flat, does it? It’s the adult bonnet from the book Knit 2 Together (which is just a great book by the way). I used the Fibre Company’s Terra in Dark Indigo, four skeins plus a bit Denny had left over from her hat-making. Fabulous yarn.
Sorry for the artsy-type photo, but it was the least goofy! Anyway, the bonnet’s front edge is a bit too flared, but I’m planning on cinching it up a bit. I’m actually not so sure about wearability – the bonnet part is great, but it’s a bit skimpy on the scarf for my taste. The evening I did wear it out (skating) I found that the bonnet sat much better with the whole thing outside my coat, but I usually wear my scarf tucked in. Eh, we’ll see. I’ll definitely give it a few runs.
Non-knitting, of course – I made elimination-diet-friendly veggie burgers tonight and they turned out great. So here’s a recipe!
1 cup green lentils (I use PC Organics)
2.5 cups water
1 small onion, finely chopped
1 carrot, diced
1 stalk celery, diced
2 cups brown rice, cooked
1/2 sweet potato
salt and pepper
Combine lentils and water in a medium saucepan over high heat. Bring to a boil covered, then turn down to medium-low and let cook until the lentils are tender and the water almost all absorbed, about 30 minutes.
Saute the onion, carrot, celery, oregano, and basil in some olive oil in a medium pan until tender. Salt and pepper generously.
Steam or microwave the sweet potato until quite mushy. I was making sweet potato and cauliflower mash at the time so I just used a bit of that.
Mix the lentils, veggies, rice and sweet potatoes together in a bowl. Taste and adjust seasoning and texture – I added a bit too much rice so I had to add more sweet potato to help it hold together.
Now the fun part! Using your hand, scoop approx. 1/2 cup portions of the mixture, shape into a ball then flatten slightly. You’ll need to keep the burger on the smaller and thicker side, otherwise it’ll fall apart! Cook the burgers in an oiled pan (I used the pan that I sauteed the veggies in) on medium to medium-high heat until golden on one side, then carefully flip and do the other side.
Serve with your favourite burger garnishes – I put mine on a gluten-free bun with mustard and peppery mixed greens. This recipe makes a lot of patties – I made 8 small (about 3.5″ diameter), ate two and froze the rest for when I’m short on time!