Friday, October 05, 2007

Free at last!!

Ok I really should get my head together a little better no? Announcing the first FREE PATTERN from me and knitfrontandback.

Uzumaki socks!!!

We are hoping to have a pattern up once a week during Socktoberfest. Stay tuned for more free goodness (the best kind of all dontcha think?) soon.

I think I made the best soup ever last night from leftover pot roast and veg. I cubed my leftover roast, and left the potatoes and carrots whole, they were both just babies see? Added the leftover gravy (which was not thick like gravy, just what was in the slow cooker apres cooking) and a litre of beef stock to a soup pot, tossed in a handful of pearl barley with everything, generously peppered and salted it, pitched in a few tbsp of freeze dried mixed herbs and OMG. It was heavenly. Served it with slightly stale pita bread (work with whatcha got) that was great for dipping and YUM!

It went really well with my favorite cobbler that I have been making quite often too. My preference is strawberry rhubarb, but have done it with blackberry pear apple, and would like to try some peach something one day. I take all this luscious fruit (usually frozen cause who has all this fruit in the house at once fresh? Not me! And I usually try have have organic frozen fruit on hand)I bag of each say strawberries and rhubarb, toss it in a big bowl and add a tbsp or 2 of cornstarch, a whack ( a couple of tbsp) of cinnamon and splenda (see I am still trying to maintain a modicum of healthy, no way do I wanna gain any weight back thanks.) but you could use sugar for sure, I don't measure so much as see what looks right. Toss all together. pour into a 9 x 13 backing dish. Add say a cup of rolled oats (steel cut would be nice) a few big spoons of organic brown flour, more cinnamon and splenda to a bowl. Cut in about a 1/3 cup Omega 3 margarine or (YUM!) butter until its really dispersed through the mixture. I use a fork and just mash it all up. :) Sprinkle topping over the fruit evenly and back in a 350 degree oven for about 1 hour 20 min or until fruit is all bubbly and topping is brown.

I forgot to add splenda to the topping the last time I made this, and when I realised it, I tossed splenda brown sugar blend all over the top with some maple sugar flakes and popped it under the broiler for a few minutes until the sugar began to melt. OMG IT WAS AWESOME. Little crunchy bits of brown sugar goodness.

I usually serve this with a dixie cup of ice cream (serving size ya'll!) and everyone LOVES IT. mmm...

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