In celebration beautiful 80-degree days in late October (I love living in California!), David and I took a trip to the beach. We basked in the sun while lying on our beach blanket, each reading two
Today I have my last sock knitting class. While I am not sure that I will be able to fully knit socks on my own (without our fabulous instructor holding my hand!), I have mastered several essential skills in the past two weeks: 1) how to knit on double-pointed needles in the round (my goal for the class!), 2) how to read knitting patterns on my own, and 3) how to do a double cast on. Hopefully I will make enormous progress tonight on my sock. Regardless, I am having such a great time and am really enjoying meeting some new people and learning new things!
); Paraguayan Corn Bread (from the Best of 
); and Seared Tofu with Spicy Black Beans and Mango Salsa (from Peter Berley’s 
). I’ve cooked each of these a few different times and have been making adjustments to the original recipes. For example, I’ve added chopped scallions to the soup, jalapenos and chopped scallions to the bread, and substituted extra onion and orange juice for the tomato and lemon juice in the salsa (shown above). I’ve had so much fun playing around and making the recipes (in our opinion!) better. Either way, all of these dishes are to die for and I’ve been having a blast in the kitchen!
