Finches, Flying the Coop

I have been amusing myself with watching the wrens over the past few weeks, from nest building to egg laying to bird hatching. And this morning, here is a picture of one of the little ones right before he flew the coop:

One of his siblings still in the nest about an hour ago:

Their size is deceptive in the picture, as they appear larger than their actual size of a silver quarter coin. That bird poop around the perimenter of the nest is disgusting, but they don't seem to mind.

This YouTube site, http://www.youtube.com/watch?v=IMJIFYcru-E, shows 10 minutes of finches in their nest.

Mint in Dips and Salads

Tons of mint are grow in our back. What to do with it? From Indian Food Forever:

1 bunch fresh mint leaves
2 green chillies
1 tbsp tamarind pulp
Salt to taste, a little water

How to make mint (pudina) chutney :
To make tamarind pulp soak a little tamarind in water and keep aside for 2 hours. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add a little water to the pulp. These days ready made pulp is available in the market.

Wash the mint leaves well. Grind it to a smooth paste with green chillies, salt and tamarind juice. You can add water if the mixture is thick.

This mixture is similar (or the same) to that green dipping sauce served with appetizers at Indian restaurants. It is delicious with Frito's!

And from Lowfat Cooking:

A bright green salad of sugar snap peas and sweet green peas in a light, mint dressing. Cook Time: 2 minutes

Ingredients:
2 1/2 cups frozen peas
1 pound sugar snap peas, strings removed
2 tsp sugar
2 tbsp
white wine vinegar
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/4 cup freshly chopped mint

Preparation: Bring a large pot of water to a boil. Add frozen peas and snap peas, and cook for 2 minutes. Drain and rinse immediately with cold water to stop cooking, and empty peas into a large bowl. In a small bowl, combine sugar, white wine vinegar, olive oil lemon juice and mint. Drizzle over peas. Toss, then refrigerate for 2 hours. Serves 8

Per Serving: Calories 83, Calories from Fat 17, Total Fat 2g (sat 0.2g),
Cholesterol 0mg, Sodium 53mg, Carbohydrate 12.6g, Fiber 3.8g, Protein 4g

Here is a picture of this refreshing summer pea salad with mint sauce:

Another summer salad shown below is my husband's invention and can be found at his weblog recipe for pasta primavera salad. (no mint in this salad)

And here is our Tuesday Ladies' Auxiliary yesterday after our salad repast. Let's do it again soon, friends.

Faroese Shawl

Over the past couple of weeks, little progress has been made on a lace shawl I have been knitting because I have ripped out more stitches on it than have been accurately completed. But FINALLY, I'm about 10% through it.

It should end up quite large, if perseverance continues, roughly five feet at the top edge tapering down to a modified ending point four feet from the edging border.

The pattern begins by casting on 423 stitches and continues row by row for a bit less than 200 rows. Here it is at row 20 on size 7 circular needles:

The Faroese Shawl was named by Marily van Keppel as she translated the pattern from the Faroese language and has it published in A Gathering of Lace (complied by Meg Swansen). This shawl has its own thread on ravelery. Moderator Diane at Bella Vita Farm has been a great help in interpreting this pattern. Thanks, Diane.