Socks Completed – #3 for 2013

Just finished the socks for my friend who did the applique on Addie’s quilt.


The yarn is Caper Sock by String Theory  in the color, Tourmaline, from The Loopy Ewe.  They’re plain socks made from the pattern, Classic Socks for the Family by Yankee Knitter.  Needles were 2.50 mm and I cast on 58 stitches.

Plain socks, knitted on double point needles, are my favorites.  No thinking, no counting, no untwisting tangled yarn.

Pad Thai

My recipe is my version of this recipe.  I made a few changes to make it more to our liking.  This is so good . . Vince always asks when we can have it again!  Don’t ask me why the carrots are all on one side of the dish!

Pad Thai

Vegetable & Tofu Pad Thai

8 ounces raw pasta noodles
juice of 2 limes
3 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons chili sauce
1 tablespoon packed dark-brown sugar
2 tablespoons coconut oil
3 large eggs, lightly beaten
1 package (14 ounces) firm tofu, drained well and cut into small chunks
2 medium carrots, peeled and sliced
1 onion, thinly sliced
2 garlic cloves, minced
8 green onions, thinly sliced
Salt to taste
1 cup roasted salted peanuts, chopped
1/4 cup fresh cilantro leaves


Cook noodles according to package directions.  Drain and set aside.

In a bowl, whisk together lime juice, soy sauce, fish sauce, chili sauce and brown sugar.

In a large skillet, heat the oil.  Add the beaten eggs, cook without stirring.  Remove eggs from skillet, set aside to cool and then chop.

To remaining oil in skillet, add tofu and cook til brown on both sides.  Remove from oil and drain on paper towels.

Add more oil if needed to the skillet.  Add the onion, carrots, garlic and green onions.  Cook til softened.  Add the lime juice mixture and continue cooking til heated through.  Add noodles.  Stir to coat with the sauce and until the noodles are hot.  Add eggs, tofu and remove from heat.  Add salt to taste.  Serve with chopped peanuts and cilantro.

Slow Cooker Pork Roast

Pork Roast

From time to time, I feel the need to use the slow cooker.  I see crockpot recipes and even though they look so good, they rarely taste as good to me as do traditional cooked meals.  I need practice!  Practice makes perfect, right?

The pork shown above is this recipe.  It calls for two dark beers and not being a beer drinker, I grabbed what I saw first in the fridge . . which might not have been the best choice.


Pumpkin Wheat Beer.  It doesn’t even sound good but it worked fine in the recipe.

Two Crock Pots

And before the day was over, I had two crockpots going.  Go figure!  In the second one was a recipe a friend sent me and it was delicious!  I only had two packs of corn, which came to 24 oz. so I made 2/3rds of the recipe but this is the whole recipe.

Gwen’s Crock Pot Creamed Corn

32 ounces frozen corn, thawed
12 ounces cream cheese
1 cup whipping cream
1/2 cup sugar
1/2 tsp. black pepper
1/4 cup butter

Place everything in the crockpot.  Cook on high 2 – 3 hours, stirring occasionally.  You can lower the temp after 2 hours and cook longer if needed.

I worked out in the garden for a while and kept picking things so we ended up with too much food for dinner but the good news is  . . leftovers


The pork roast with mashed potatoes and gravy, mustard greens, kale chips (both of those from my garden) and the crockpot corn.  Yum!