Wednesday, July 8, 2009

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.

Monday, July 6, 2009

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.

Friday, July 3, 2009

House Finch: New Family Arrives

SIL Jack asked what kind of finch we had nesting in the arbor. Here is what Birdsource had to say:

The identification of these three finches of the Carpodacus genus can be extremely difficult. Each species is about the same size and shape, each is colored red with varying degrees of brown streaking, and each is common to feeder areas. What's more, the ranges of these birds overlap quite a bit, primarily owing to the ubiquitous distribution of the House Finch.

The picture of the male house finch, courtesy of Larry McQueen, appears to have similar colorings to the one I see going in and out of the nest.

Dragging out the ladder again, here is a picture of the newly hatched finches this morning:
It's off to fill the finch feeder again, so the hatch lings can receive supplements to their diet of insects from their parents.