I’m still working on Hemlock and also did this 12″ square for a secret project.  Cast on 42 sts with the prescribed color Encore, garter borders and leaves on a purl background.  Not terribly exciting, but pretty and I think it will go well with the other squares I’ve seen.  In other craftiness, I started this pattern yesterday, New Look 6429. I’m doing the long sleeve view A for winter in a cool black/brown/pink mod print. Yeesh, cutting out stretch knit is a total PITA. I can only imagine how much *fun* it will be to actually sew it. Fortunately, I got some good tips from Plurk Bud PlazaJen. She pointed out links here and here about sewing stretch knits. Thanks again Jen! Other tips or links are of course, welcome. Wish me luck…I may or may not start the actual sewing part today.

I promise this is still a knitting blog, but I’ve been making so many tasty dinners lately (I seem to be tooting my own horn a lot with the cooking lately, but I promise Jim thinks they’re really tasty too so it’s not just me) I just feel the need to share them.  Last night was Spinach Saute based on a dish we love from a local restaurant.  It’s not exactly like theirs but equally delicious and quick. 

* Exported from MasterCook *      Spinach Saute

Recipe By     :Cheryl Kemp  Serving Size  : 6     Start to Finish Time:  35

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1              large  red onion — sliced and quartered
  1              large  zucchini — cubed
  1              large  yellow squash — cubed
  3             cloves  garlic — minced
  16            ounces  spinach
  5        tablespoons  fresh parsley
  7             ounces  tomatoes, canned — buy diced canned tomatoes, 1/2 can with no juice for recipe
  2               cups  cooked rice
  4             ounces  feta cheese
  1         tablespoon  extra virgin olive oil — good quality
salt and pepper to taste, of course

Heat olive oil.  Saute onions and garlic for a minute.  Add zucchini and
squash.  Cook until desired firmness is achieved.

Add parsley, spinach and tomatoes (you may want to add the other half can
of tomatoes…your taste and how much of the other veggies there are).
Cook until spinach is wilted and tomatoes are thoroughly heated. 

Serve over rice, top with feta cheese and drizzle with a nice extra virgin
olive oil.

Source:  “Diva Knitting”  Copyright:  ”Cheryl Kemp, Diva Knitting 2008″
                                 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 195 Calories; 7g Fat (30.8%
calories from fat); 8g Protein; 27g Carbohydrate; 4g Dietary Fiber; 17mg
Cholesterol; 325mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 1 Fat.

NOTES : This dish is based on a favorite from a local restaurant.   For added protein tofu would be an excellent addition…I plan to try that next time.