A great day to stay home

Winter storm warnings are rare in Central Texas, but today is the exception that proves the rule. Fortunately I’ve got a flannel-lined quilt in my lap, so it’s all good …

I took a look at the other side of My Heart’s Compass thinking I could do a quick post about the stitches that show on the back …

but realized it wasn’t going to be a quick post. So here’s part one of what could be an extended series.

Today I’m finishing the raw edges of the small Glennis moons using an overlapping cross stitch, aka closed herringbone …

worked in two strands of variegated floss for better edge coverage. And this is how it looks on the other side …

I like the fact that the resulting patch lies flat, unlike appliqué which usually has a raised edge. And the stitch is far easier to work than the more commonly used blanket stitch.

That’s all on stitching for today, so I’ll leave you with a picture of our lunch, which was inspired by this Deb G post

Arugula, mixed grains (wheat & rye berries, red rice, kasha and barley), fresh mandarin oranges (with thanks to Don for peeling them), toasted almonds, crumbled queso fresco, and speck (smoked prosciutto) dressed with a light vinaigrette that had just a bit of agave added. So good … thanks Deb!

Addendum: close-up shots of the not-so-invisible baste stitches … Jude Hill’s glue stitch worked with a single strand of floss to form stars

Almost there … and a recipe or two

I’m getting close …

But while you’re waiting for me to finish, here’s a recipe for tomatillo salsa that I thought I had blogged years ago. It was cobbled together after having some at the Gristmill in Gruene back in our live music listening days.

The key ingredients are firm dark green tomatillos and poblano pepper (I’m pretty sure the Gristmill used jalapeños, but they’re a little too hot for me) …

Plunk them in a mini food processor with some cilantro (stems and all) …

and pulse until it looks like pickle relish …

Add some chunks of avocado and give a few more pulses, just enough to rough chop the avocado …

Oh my goodness … so good as a side for enchiladas, as a dip with chips, or even as a topping for grilled hot dogs with Mexican street corn on flour tortillas …

and yeah, there’s a recipe for that

So far so good

The moon cabin blocks are growing on me …

But that’s not all I’ve been up to. I also made some more mixed grain, taking pictures and videos along the way. It will be interesting to see how much WordPress will let me get away with.

I added 1/3 cup each of wheat berries and rye berries to boiling salted water …

then lowered it to a simmer and set the timer for 15 minutes …

Next I added 1/3 cup of red rice and set the timer for another 15 minutes …

Wow, look how the red rice tinted the water … I wonder if there’s some dyeing potential there …

Last in was 1/3 cup each of pearled barley and toasted buckwheat (if you have audio on, you might want to lower the volume as the metal cups make an awful racket) …

And that’s it … before and after draining and rinsing …

It’s definitely chewier with the reduced cooking time, so I’ll see how it warms up with my rolled wheat cereal tomorrow. But oh my, the aroma is to die for!