January 6, 2012
I loved reading all of your ideas about project organization from Wednesday’s post. Thanks for sharing! (Look – I have started my Mizzle, which means I get to fill that basket up with something else now!)
- Liz is using clear shoeboxes, which I think will be great and colorful on a shelf.
- Karen found these on Amazon, which look nice, especially if you can hang them. (Although sitting on a shelf would be good, too.)
- Lots of you use ziploc bags and clear plastic tote bags.
- Melissa hid 12 of hers in brown paper bags and put them in a basket. When she is ready for the next month’s project, she picks one and gets a nice surprise!
- Carol has an entire wall in her living room filled with cubbies and baskets of yarn. Wow!!
- Ronni uses something like this on the back of a door, due to lack of wall space. I think that’s a great idea.
- Some of you don’t keep anything in physical view, but you organize your soon-to-work-on projects on Ravelry or in notebooks.
- And Lori thinks my projects look like they are in prison, waiting to be paroled, which cracked me up! (Well, I guess they sort of are waiting to “get out” ….)
I think anything that keeps us on track with our knitting is a good thing, no matter what the system is! I hope you find something that works for you.
Today I have another good soup recipe to share with you. I made this over the holidays when we had family in, and it was a big hit with everyone. Plus – it’s easy. I like things like that! (It comes from this blog. Check out the latest post – those mushrooms look great!)
1 1/2 lbs. Italian Sausage
2 c. chopped onions
4 garlic cloves
2 tsp. dried oregano
2 tsp. olive oil
1/2 tsp. crushed red pepper flakes
2 Tbl. tomato paste
1 can (28 oz) fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz. pasta (corkscrew, bowtie, whatever. I used a bit more.)
1/2 cup finely chopped fresh basil leaves
salt and pepper to taste
8 oz. ricotta
1/2 cup grated Parmesan cheese
1/4 tsp. salt
pinch of pepper
2 cups mozzarella
Heat the olive oil in a large pan and add sausage to brown. Add onions and cook until softened. Add garlic, oregano and red pepper flakes and cook for a minute. Add tomato paste and stir well, cooking for another 3-4 minutes.
Add the diced tomatoes, bay leaves and chicken stock. Mix well and bring to a boil. Reduce heat and simmer for 30 minutes.
Add uncooked pasta and cook until al dente. (Don’t overcook or let it simmer too long, or it will get mushy.) Stir in basil and season to taste with salt and pepper.
While the pasta cooks, mix together the ricotta, parmesan cheese, 1/4 tsp. salt and pinch of ground pepper.
To serve, place a dollop of the ricotta mixture in the bottom of the soup bowl, ladle hot soup over the dollop, and top with mozzarella.
Have a great weekend! Any plans? I have a few knitting projects to work on!