Author Archives: D
Mother Nature says, not so fast! Today was coldest day of Winter…. single digit temps in NY and expected to last through the week. Not ideal walking weather… even with my insulated coat but we had a few tasks to complete. Here are a few views we tend to take for granted. The street food vendors are always around, pretty much 365 days a year.
The M&M store is like a museum, fun for M&M lovers… from the crowds and all of the M&M filled shopping bags they appear to be thriving. I was tempted by the super cute M&M pillows myself but really…
And, Broadway, while the streets were busy, some areas are strategically closed/blocked off and few people appear in my photos.
#WIP – Work in progress…
itty bitty preemie baby hats (and newborn for Charity). Using my 8.5″ #8 circular needles. Depending on the size of the hat I want I cast on 35 or 42 for preemie size.
Knit around creates a rolled edge hat. At 3″ 1k. k2tog *. Cut a 10″ length of yarn, weave through the top to cinch the hat, weave in the ends.
Enjoying a recent deal on Caron Simply Soft yarn, from Michael’s….love the colors!
Simple 5 Ingredients Black Bean Burger
- 1, 15 oz. can of Black beans, rinse in a colander
- 2 large Scallions/ Green Onions – finely chopped
- 1 T Gluten-free flour or any flour if you’re not eating gluten-free
- 1/2 t Spicy Mustard
- Dash of Salt & Black pepper
- Add everything into a large bowl and mash it up roughly using a potato masher.
- Pan fry it in a cast iron skillet….get your skillet very hot first, then add you favorite oil… I used 1 T. extra virgin oilive oil.
- Take a large handful of the black bean mixture, gently form it …it’s ok for it to look rustic.
- Add it to the hot skillet and let it crisp up a few minutes on each side, flip it using a large firm slotted spatula.
- Make 3-4 Burgers.
My husband, not Vegan nor Gluten-free and he loved this meal.
I served it on a slice of gluten-free bread, spreading avocado to the bread and topped it with Daiya (dairy-free) Sharp Shredded cheese.
Added diced potatoes, corn and fresh cucumbers with dill to complete the dish for a hearty meal.
“Kale is both helpful for detoxifying the body and keeping the liver healthy. … Detoxes with kale are specifically designed to make sure the liver is kept clean of impurities, says MindBodyGreen, and to supply it with healthy nutrients that it needs to function properly”.
“Kale has one of the highest levels of antioxidants of any plant you can eat and can help reduce inflammation, lower cholesterol and detox the liver. Adding kale into your cleansing regimen can be effective, when it’s eaten in moderation”.
A tasty and natural detox/cleanse.
- I used Cashew Milk …will try my Flax milk tomorrow.
- I added a 1/2 t of Tumeric, 1/4 t Cinnamon & 1/4 t of Ginger powder.
- Be sure to use a really good blender…I had to pulse for sometime to break down the Kale. I prefer without a sweetner but I could see how some might want to add Stevia/honey to sweeten it up.
Perfect Winter day soup…
White Bean Soup
Vegetarian, Gluten-free, & Vegan
- 2 15oz cans of White Beans – in a colander rinse the beans under water.
- 1 T Extra Virgin Olive oil
- 1 medium Onion, diced
- 1/2 large green pepper, diced
- 1 large Potato (White/Sweet) diced…can substitute with butternut squash
- 2 cloves, fresh Garlic, minced
- 1 large Bayleaf
- 1/4 t Cumin powder
- 1/2 t Garlic powder
- 1 t Badia Sazon or 1/2 a packet
- 1/2 t Kosher salt
- 1/2 t Tumeric powder
- A tiny pinch of Red Pepper flakes
- 2 pinches – dashes of Black pepper
- 1 T Tomato paste
Saute onions, green pepper, add garlic towards the end, do not brown the garlic.
Add all of the ingredients to the pot and add 4 cups of water, stir.
Cover and simmer the soup for 1.5- 2 hours.
The holidays wouldn’t be the same without a trip into NYC’s 51st, Rockefeller Center to see the Christmas Tree, then shopping at Bryant Park was…it never disappoints. It was extra special as I was able to go with my niece and nephew. Hot cocoa was naturally on the menu at Ralph’s adorable truck…I had coffee.
I love all of the festivities of Christmas, gatherings, lunches & parties but they go by way too fast….it’s almost Christmas!!
I made a few gift items like this cute bulky hat & neckwarmer for my li’l niece – she has a massive head of beautiful curls… I was thrilled it all fit in the hat!
On this first very wet (torrential rain, all day) day of Winter, I made it home and made this simple, hearty soup.
Butternut Squash soup: It’s Gluten-free and Vegan. It’s simple and easy to make.
1 1/2 bags of frozen Butternut Squash ( I used 6 oz bag of the cubes and 1 bag, 12 oz, of spirals) added it to 4.5 cups of water in saucepan add spices (below) and simmer for an hour.
The soup thickened nicely. One could always add a medium diced white/sweet potato and carrots too, if you like.
1 t Badia Sazon (can be found in the Latin food aisle). Badia brand does not contain MSG…other brands may.
1/2 t of Granulated garlic powder
1/2 t Salt
1 large Bayleaf
1/2 t Tumeric
1/3 t Black Pepper
Give it a try…enjoy!!
A recent visit to Arlington National Cemetery in Arlington, Va. There were over 20 services scheduled that day.
Triangle Scarflette on my needles this week. Rocking the colorful sock yarn.
On my plate, a hearty meal:
Yellow (Brown rice), pink beans – made with chuncks of zucchini), tostones (green bananas) with a lot of toasted garlic, avocado & cukes, Veggie, Gluten-free & Vegan life.