My friend Carmen requested more photos of Keetah, so here are two from today.
I think this one is really great:
I don't know how I was able to snap this moment. All of the previous shots were blurry.
I also took a video of Keetah, but I'm having problems loading it. I'll try again tomorrow, but here's another picture until then.
What About Knitting?
I didn't have a chance to pick up metal size 1 dpns, but I did finish this baby hat:
I'm not going to link to the pattern, because it was poorly written once the decreases started. The top of the hat is all off center. If this wasn't a baby hat, I would have ripped back and done my own decreasing. But, you know, the baby will grow out off this in 4 months or so.
Although I haven't worked on my Icarus shawl much lately, I'm nearly finished with the fourth repeat of Chart 1. Ugh.
Originally, I intended to start the Utopia hat tonight, but my hands really hurt for some reason. My arms are killing me because of some weights that I did yesterday, but I don't know what's up with my hands.
I might just stick to reading What is the What.
Last night, I made a tasty red and black bean pie. Mmmmm....I'm looking forward to leftovers.
Here's how to make it:
Heat your oven to 400 F.
Thinly slice the white and green part of a bunch of green onions. Mince 2-3 cloves of garlic.
Heat some oil in a heavy, large sauce pan over medium heat. Add the white part of the onions and the garlic, saute for a few minutes.
Drain and rinse a can of pinto beans and a can of black beans. Add to the onion and garlic. Also add one 14.5 ounce can diced tomatoes (with its juice), 1/4 cup water, 1/2 teaspoon hot sauce, and the green part of the onions. Season with salt and pepper.
Bring the mixture to a boil, smashing 1/4 of the beans to release the starch. Simmer the mixture for 15-20 minutes until thickened.
Meanwhile, slice a tube of polenta into 8 slices. Prepare a glass pie pan by rubbing some oil in it. Arrange the polenta slices in the pan (7 slices around the outside, 1 in the middle).
Once the bean mixture has thickened, pour it into the pie pan. Top it with 1/2 cup - 1 cup grated pepper jack cheese. Put in the oven and cook 15-20 minutes.
Let rest for 10 minutes before serving. It's especially tasty served with salsa and tortilla chips. Also, if you're a fan of cilantro, you can add cilantro at some point.