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Serving up Malabrigo 💜

Received my WEBS order of luscious Malabrigo Rios yarn!!

The colors…the texture = 100% love!!!

Next, cast on for a cowl with #866 Arco Iris.







Fall Season


I love Autumn.


Here in NY we did not see the usual bursting colors of bright Gold or Red leaves this year – not enough cool weather nor rain. But, it’s Fall.

I started a nice cozy, bulky cowl ,in this beautiful Green. Housed in my new Sheep project bag. I’m using #11 needles and knitting in the round, knit, knit, knit, knit…


The Farmer’s Market is winding down for the Season. I’ve stocked up on Cilantro and Red & Yellow Peppers …going to try my hand at canning small jars of Sofrito….we’ll see how that goes!


Happy Fall Cooking

Autumn starts tomorrow but here in NY the days are already cooler. So, I’ve actually turned the oven on again! Although we had a mild Summer, the last thing I want to do is turn on the oven. I rarely make pasta but when I do I go all out. This dish could easily be made with zuccini/squash and gluten free pasta, if need be. I made this the other evening…mmm, mmm…

Shells lasagna

Box of shells – cook halfway, al dente

6 oz can of Tomato paste & can of tomato puree
Add fresh/powdered garlic, a bayleaf, pinch of oregano, & red
pepper flakes, salt, black pepper – simmer.

Stir in 6 oz of Ricotta cheese to the finished sauce.

Cook your ground meat with same spice used above (I used Turkey) it can also be made with meat.

Spray/oil the bottom of your lasgana pan (I used a smaller 12×9″ pan) and made 3 layers. Double your recipe to make a larger lasagna.

Add a ladle of tomato sauce to the bottom of the lasagna pan.
Layer pasta, scatter frozen green beans, cheese (shredded mozzarella &
cheddar cheese, sauce and repeat 3x’s. Add sauce and cheese to
the top. Cover with foil and bake 350 degrees for 30 minutes

What’s cookin…

It’s only the first week of the Fall season and I’ve already made my first hearty hot meal. I’m inspired by a number of food bloggers yum recipes. But this is my go to, quick and easy – no fuss dish. It will serve a hungry group. It’s also good as leftovers. I like spicy food but you could cut down adjusting to your taste.

Turkey Chili served with brown rice.

I use a large cast iron pan.

Saute, until wilted:
1 small Spanish onion, diced
1/2 large red/green pepper, diced
2 large cloves of garlic, minced

Add to the above and simmer until meat is cooked:
1 lb Ground Turkey
1 packet or, 1 t Chili powder, 1 t Onion powder, 1/2 t Salt, 1/4 t Cumin
1/4 t of Cayenne pepper – I like the “kick”
1 can of cooked Kidney beans
Stir in 1 small, 6 oz can of tomato sauce and 1/4 cup of water.

Add to the above a few minutes before you serve:
1/2 c frozen corn
4 oz shredded cheese (I used Cheddar)

For a simple dessert:

Dice a MacIntosh apple, sprinkle cinnamon & and drizzle with 1 T of maple sugar (can also use sugar free syrup). Heat in the micro for 40 seconds on high – serve warm.