With the family mostly home and extra time on my hands, thanks to Covid-19, I’m enjoying tinkering in the kitchen. Today’s lunch is a sort of veggie hash.
Steam potatoes in Instapot for 15 minutes, then tossed into a pan with olive oil, garlic, and salt. Once sizzling, add diced rainbow chard, green onions, red and yellow peppers, mushrooms, and the remainders of a rotisserie chicken. Leave on heat till veggies soften. Serve with a dollop of sour cream or feta cheese.
Life’s been amply busy during my hiatus, but I did make a few things.
I finally, finally, FINALLY finished my Herrschner’s Blueberry Bliss Afghan. (Shh! Don’t tell anyone because this one is about to become a little surprise for a friend in Australia.)
In an effort to get out and try something new, I tried glass fusing at Moltenworks Glass Studio. For my first effort, I’m pretty happy. I had a clouds-and-water vibe in mind, and I feel like I captured that. And it makes a great surface on which to arrange candles in my office.
I also discovered a really neat shop, Room to Craft, that offers many opportunities to come in and play with art. My first night I made this, and I’m looking forward to going back soon.
I will be taking a hiatus for the summer as we move to our new house. (Actually, the word “migrate” might be a better fit.) I will return in mid-September.
Have a great summer!
It was a good day!
it takes so long to clean the goat stalls?