I’m not getting enough knitting done, so I’m leaving town. Seems like the only way I can guarantee time to knit is to take a car ride. We’re heading up to see College Boy this weekend! (Really, the primary reason to head out of town is to see him. Not to knit in the car. Really.) So do you want to see what I’m transporting my knitting in for the weekend? Look at this amazing knitting bag that I bought from Martha over at Green Mountain Knitting Bags. I had heard that these bags were addictive. You buy one, you “must have” another. You know how that goes. I am a logical person. I don’t need more than one. (Did I even need one, I asked myself? Didn’t I already have enough knitting bags/containers/totes/etc? I am of the firm opinion that you can never have too many knitting totes.) So, I ordered a Micro Carpet Bag. Martha does special orders if you want to pick your own fabric. There is a long wait for special orders. However, she also puts new bags for sale up on her website every Thursday night. They sell out so quickly that it will make your head spin. Now that I have this Micro Carpet Bag (which I just adore, and which really isn’t “micro” at all), I find myself “needing” one of her sock bags. Never mind that I bought this carpet bag for transporting sock projects. Now I think I need a Sock Bag. The workmanship in these bags is beyond amazing. The pockets inside the lined bag are lined with a coordinating fabric! You need to go over there and check them out.
Since it’s Friday, it’s time for a recipe. This one is another family favorite and I’m just sure there are no calories involved in it. (Next week, I have another fun salad recipe for you.)
Tacos in Pasta Shells
18 jumbo pasta shells
2 Tbl. margarine, melted
1 1/4 lb. ground beef
3 oz. cream cheese with chives, cubed
1 tsp. chili powder
1/4 tsp. salt
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack
1 1/2 cups crushed tortilla chips
1 bunch of green onions
Cook pasta shells. Drain and toss with butter. Brown beef and drain. Stir in cream cheese, chili powder and salt. Simmer for 5 minutes.
Fill shells with beef mixture. Arrange in greased 9 x 13 pan. (I doubled the recipe and made it in our deep dish pizza pan for the photo above.) Spoon taco sauce over the top. Cover and bake at 350 degrees for 15 minutes. Uncover. Top with chips and cheeses and bake 15 minutes longer. Sprinkle with green onions.
You can also make this ahead and freeze it until you’re ready to bake. Or make two batches, eat one and freeze one. Then on the day you use the other one for dinner, you can trade dinner-prep time for knitting time!
Remember, I’m leaving town today so all orders this morning will go out today, and then Friday afternoon through Sunday orders will all go out Monday. I’ll look forward to returning to a lot of them! I also hope that I have knitting to share with you in Monday’s blog. Car trip = knitting time.