Yesterday I hurriedly left the office because it was starting to snow, and while the forecast was only for a little accumulation that can really cause rush-hour troubles here in northern Virginia. (You’d think we’d learn, but no.) Any excuse to hurry home and knit is a good one, right? The snow turned out to be nothing much, but I decided that a good soup was in order for dinner anyway… partially because hearty soup is so pleasant on a cold night, but mostly because soup is practically effortless and leaves more time for knitting!
So I chopped up some veggies and meat, tossed it all into the pot, set it to simmer, and settled in for the evening. I’m so pleased about how this hat is coming out that I fell into that “just one more round!” mentality and stayed up past my bedtime. But look how far I got! I measured it up against an existing hat that fits perfectly, and it looks as if the new one is also going to be just right for my head after it’s washed and blocked. The overall height may need to be adjusted, so I’ll put in a lifeline before I start the next motif.
I’m hoping to have it done soon, and then I’ll refine the chart if necessary and knit another hat in the larger size to test that out, and then I can work on typing up and laying out the actual pattern, and can you tell I’m just a little bit excited about this one?
Anyway, here’s my non-recipe recipe for the soup I made. It was pretty much just thrown together from what was already in the fridge and pantry, but it came out absolutely delicious:
Spicy Split Pea Soup
2 cups dry split peas (I used yellow pigeon peas)
8 cups stock (veggie, chicken, beef, bouillion cubes & water, whatever)
8 ounces spinach, roughly chopped
1 large or 2 small sweet potatoes, cubed
12 ounces ham, cubed (optional)
spices to taste:
black pepper, coarsely ground
red pepper flakes
Jamaican curry powder
vegemite or a couple of anchovies (optional, for flavour)
Easy enough: Put everything in the pot. (If you put the liquid in last, there will be less splashing.) Bring to a boil, then lower to a simmer. Cook uncovered for about two hours, stirring occasionally. Soup will continue to thicken after it cools, and may need additional liquid when reheated.