Mittens for Mary

Most of my current knitting projects are under wraps because they are all gifts and I don't want to spoil the surprise. Since most of my pieces have been gifted I didn't think to snap a few shots before I gave them away. Usually that's because I am a down to the wire kind of girl. The tide is changing, now I am taking pictures before I send them.

Luckily, I snapped a few shots before I gave these to Mary.

Mary's Black Mittens

These were the second set of mittens I made using a pattern from Speed Knitting. This time it was the first time I completely them completely in the round. I feat that I had not done before. The first pair of mittens I cast on knit for the entire cuff and then split onto double points.(It was my first time using my double points.) Mary's set were cast on and then split right away. I find knitting in the round makes more sense, and I think I enjoy it more than knitting flat. They are simple knit, purl rib for the cuff and a stockinette for the hand. 

Stitches up close

My friend Mary is lovely in so many ways. She wanted mittens because the winter is treacherously cold and her hands would freeze in the car. She wanted black mittens because she didn't want to show the dirt. She is practical like that. But the color says nothing beyond her practicality. I used Wool-Ease: Thick and Quick brand yarn. It's warm and knits fast. I don't like the way it pills, but that's another story. I only used one skein for this project. 

Mary was pleased with her mittens. ;)

One of our family staples: Fried Rice

My husband loves rice. But he only likes it certain ways. He doesn't like it in things like burritos. He enjoys it fried. A couple of years ago his sister taught him a little trick to the fried rice. Instead of using chicken or shrimp, but to substitute bacon. It's a fattier cut of protein, but the taste is amazing! I crave veggies like most people crave junk food. So I try to balance out bacon by adding tons of veggies.

This recipe isn't a real science, it is something that you make to taste. It often takes a while to make with all the prep work, but totally worth it!

Bacon Fried Rice

Finished Product

6 cups of uncooked white rice (we buy it from the Asian market. We go through the 20 lb. bag fast.) & water to cook it with. Be careful not to add to much water and make it too sticky. 

1 package of gluten-free bacon (make sure it's uncured) 

fried eggs (I personally don't like it, but my husband can't eat fried rice without it.)

1 red pepper

1 yellow pepper

1 packages of sugar snap peas (trim the ends)

1 bunch of broccoli 

1 package of carrot shreds (you can shred bigger carrots with a cheese grater if you can't find the shreds. Great for someone who doesn't like cooked carrots. They disappear.)

1 bottle of gluten-free soy sauce (I use La-choy reduced sodium)

fresh cracked pepper

I cook mine in a rice cooker on the quick cooking option while I prep the rest of the food.

I chop the bacon into bit sized pieces. I cut off the big chunks of fat and then discard it. Then I cover the bacon with the pepper. I fry the bacon a big sauce pan or wok (medium heat). Keep the grease in the pan. 

I chop all the veggies (peppers, broccoli, and the carrots into bit sized pieces.) I then steam them. If the broccoli is too tender, it will fall apart in the rice and not taste right.

The slow way is in a pan with a lid and a little bit of water on a medium heat. The quick way is in a microwave safe bowl with a little bit of water and thick plastic wrap. Heat until the veggies are steamed the way you like them. I like mine with a little bit of crunch left. 

Once the rice is cooked add it to the pan with the bacon. Mix well. Next I usually convert it to the bowl I will serve or store it in. Then mix in enough soy sauce to give it a golden tan color and break up the rice. Then add in the veggies and some more cracked pepper. 

Serve and enjoy! We eat this with Galbi, Korean ribs, but it is great by itself. 

One of the things that was initially hard for me when I went gluten-free was all the cooking that I would have to do. On top of that, I was a nanny at the time and would make food at one house and then go home and make my own. That in itself is exhausting. So I had to come up with some meals that could stand to be reheated. This meal is great as left overs, and travels well. (It is best hot, but not too shabby cold.) It keeps well up to a week in the fridge. I am sure you could freeze in individual containers and save it for another day. The smell of this recipe is enough to bring people from downstairs up. 

This recipe hides carrots well.