I've finished the Jindabyne cowl with my mix of alpaca and wool from Lush Yarns. (Link in side bar to cowl, under kits). I've been meaning to walk down to the button shop in the lower end of King Street, Newtown. However, a very nasty foulup in some legal stuff had me sleep deprived for a day or so and then left me feeling very blue. Good news today from my solicitor, so now I feel ready for a walk tomorrow.
I'm doing a second Brangian shawl in some of Ailsa's laceweight. Because it is laceweight and the first was fingering, this will be smaller. It's for a gift, unexpected and unannounced for an elderly lady living in chilly Goulburn. I don't have enough yarn to do the full shawl so am doing four repeats of the first thirty rows and then will do the final chart for the points. I've just started the fourth repeat so should have this done in plenty of time for the end of July. It will be more a scarf than a shawl.
DIL came home today with some parsnips. Now I know many people don't like these but we like them here. She'd been in to Franklins, a supermarket we rarely go to, and bought two trays, each $3 and having 600-700 gm of very fresh small parsnips.
I did a bit of a search and came up with a good soup recipe. I've adapted it slightly, just like modifications to a knitting pattern.
So here's my take on Jamie Oliver's spicy parsnip soup.
- 500-600gm parsnips, scrubbed. Chop off thin end and place other fat ends on baking paper on a baking sheet. Keep thin ends.
- 2 large onions halved. Place these with parsnips and bake about 40 minutes at 190° C
- Place two teaspoons finely chopped ginger in large saucepan.
- Add several cloves of chopped garlic, I used about four but you may like more or less.
- Finely chop 2-3 large, skinny chillies. We like things spicy so use the seeds as well. They weren't very hot. We prefer the tiny ones but couldn't get them this week. They are hotter but we still keep seeds.
- Thinly chop 2 large carrots and add to pot.
- Add one litre of stock, chicken or vegetable and the parsnip tails and the parsnips and onions from the oven.
- Put lid on and simmer till all is good and soft.
- Blend. I use a stick blender, I find it easier and less messy than transferring hot soup to a blender.
- Just before serving, stir in 300 ml thickened cream and I added a large handful of fresh chopped parsley and chives from the garden too.
- We had about 1.5 cups of leftover mashed potato and kumara in the fridge so I threw that in too. It thickened the soup well.
- Serve with fresh warm rolls.
This was very good indeed. Smelt wonderful and tasted better. It was very filling, so there's some left for lunch tomorrow.
There is another container of similar parsnips. I'll keep some for baked dinner and may use the rest in some parsnip bread when I find our big book of bread recipes.
I've been sleeping very poorly, so may go to bed early with a eight off my mind nd see if I can catch up on some rest.