Light Knit Dress

Knitting Projects:

Day 1: The Soft Kid Bubble (Below is a picture of the finished project from the book Boutique Knits, by Laura Irwin



Laura Irwin's book as many beautiful accessories; hats, gloves, belts, purses, as well as some larger articles of clothing. Its a great book for a more experienced knitter to buy.



The pattern I have chosen to create from her book is a lightweight dress made of a soft mohair blend of yarn. It has a bubble shape that can be worn over leggings or stockings, or so I hope:) It also has an intricate lace panel across the chest that creates a more delicate appearance.




I went to the Wooly Monmouth in Red Bank, NJ to buy the yarn for the project. (http://www.woolymonmouth.com/)
The staff is always extremely helpful, eager as well as avid knitters. They helped me to find a yarn to substitute for the yarn used in the book. I chose a shimmery light pink kid mohair blend of yarn by Sublime.

I am excited about this project and hope that it turns out as beautiful as the picture. The piece begins on a set of circular needles from the bottom up. I should be able to add the pockets soon.



I can send the pattern to anyone who would like a little more information about the dress.

October 8, 2010

I am a little bummed out about my progress with this dress. After completing half of the dress, I am sad to say that I may have to take it out and start over again. The circumference of the dress is a lot large than my own hips. I followed the directions accurately and didn't take the gauge into account. This was a mistake, that I am embarrassed and frustrated to admit to. I will have to figure out how to change the pattern to match the gauge of my yarn.

Sesame Tofu Stir-Fry

This recipe is an adaption of a recipe from my new favorite cookbook, Homestyle Vegetarian by Bay Books.



Its really quite tasty. The soy sauce and sesame blend together very nicely to create a delicious marinade for the tofu.

For this recipe you need:

1 Package extra firm tofu
2 Teaspoons sesame oil
2 Tablespoons soy sauce
1 Tablespoon sesame seeds
2 Tablespoons vegetable oil
* my adaption: 4 cups frozen vegetables, string beans, edamame, carrots, baby corn, water chestnuts, red peppers, parsley, mushrooms.
Or you can add any fresh combination of these vegetables.
3 garlic cloves, crushed
1 cup brown rice, cooked
2 Tablespoons extra soy sauce

1. Drain the tofu overnight. In order to do this wrap it in a cheese cloth or paper towels and leave out to dry for a few hours. The tofu will taste better if it does not hold a lot of moisture. After draining it, cut it into cubes, place it in a non-metallic bowl and add the sesame oil and soy sauce. Stir well and leave in the fridge to marinate for 30 minutes.

2. Heat the wok, or cast iron pan until very hot, add the sesame seeds and dry-fry for about 3 minutes, or until golden brown. Place in a separate bowl to cool.

3. Reheat the wok, add the oil. Remove the tofu from the dish with a slotted sppon and reserve the marinade. Stir- fry the tofu over high heat, turning the tofu to coat all of the sides. Stir for about 5 minutes, until all sides are golden brown. Remove from the wok and set aside.

4. Add the vegetables and garlic to the oil, and cook, stirring often, until they are just tender. (Note: if you used frozen vegetables, simmer in boiling water until defrosted). Add the rice and tofu, and stir fry until heated through.

5. Add the toasted sesame seeds, the reserved marinade and extra soy sauce to taste. Toss to coat the tofu and vegetables, and then serve immediately.

Corn Salad

I wanted to make a salad and couldn't find any lettuce in the refridgerator. I did however, find some leftover corn on the cob from our weekend Barbaque. I cut the corn off the cob and came up with a quick salad. Everything else was gathered from our garden outside.

* 1 Cup corn
* 1 Small tomato, chopped
* 1 Handful, basil, cilantro or parsley chopped
* 1 half lemon
* 1 Tbsp olive oil
* 1 Tsp red chili pepper
* Salt and papper to taste

1. Mix all ingredients in a large serving bowl and enjoy.

* Even if you have limited space, an mini garden is a great way to always have fresh herbs on hand. Our garden consists of mint leaves, oregano, basil, dill as well as some tomato vines and jalapeno pepper plants.

Quick Dish of Veggies

This dish makes a quick meal that you can either throw over some rice or add to a burrito wrap.

* 1 Medium size onion, chopped
* 3 Cloves garlic, minced
* 2-3 Tbls vegetable oil
* 3 Vine tomatoes, chopped
* 1 Can black beans
* 1 Can corn
* 1 Jalapeno pepper, seeded and minced
* 1 Green pepper, chopped
* 1 Cup fruit, mango or pineapple, chopped
* 1 handful both cilantro and parlsley
* spices for flavor, salt, pepper, red chili pepper
* 1 Cup rice or quinioa

1. Cook rice or quinioa in a large pot of boiling water. (1 cup quinoa to 2 cups water)
2. While rice is cooking, heat oil in large pan over medium heat. Once oil is hot, add the onion and sautee until onion softens and become golden in color. Add green pepper and sautee until it softens, about 3 minutes.
3. Reduce heat to low and add the tomatoes, black beans, corn, jalapeno, pineapple and spices. Simmer for about 10 imnutes.
4. Add to serving dish and add cilantro, parsley, salt and pepper to taste.

Fettuccine Alfredo

I found a recipe for the most delicious dish of fettuccine alfredo. Be warned, do not make this if you are on a diet! It consists of an unhealthy amount of butter and cream.

1 lb of fettuccine
7 Tbls unsalted butter
1 1/2 Cups grated Parmesan cheese
1 1/4 Cups pouring whipping cream (skim milk tasted just as good and is slightly healthier)
1 Tbls chopped herbs (preferably parsley and basil)


1. Cook the pasta in a large pot of boiling water until al dente. Drain well and return to pot to keep warm.

2.While the pasta is cooking, melt the butter in a saucepan over low heat. Add the parmesan cheese and cream and bring to a boil, stirring constantly. Note: The parmesan cheese will clump together if you do not stir continuously.

Reduce the heat and simmer, stirring until the sauce has thickened slightly. Add the parsley and basil, season to taste, and stir until well combined.

3. Add the sauce to the pasta and toss well so the sauce coats the pasta. Garnish with chopped herbs or sprigs of fresh herbs.

Be creative, add some vegetables to the top of this pasta dish. (Broccoli, string beans, green peas and zucchini work wondrously). I steamed some frozen string beans and added them to the top.


*This recipe comes from the book: Homestyle Vegetarian, pg 124.

(Homestyle Vegetarian. Millers Point, N.S.W.: Bay, 2008. Print)