The Sotto le Stelle Scarf, out of yarn by that name, purchased in an Italian yarn shop. Wool, acrylic and polymid. Knit every row, thirteen stitches wide, on no. 19 needles. Four skeins (about two hundred yards total). To my friends, I'm calling it the Four Euro Scarf, as that's what I bought the yarn for.
Last night I made my own version of Nigella's corn chowder recipe, and it's different enough that I feel okay posting it.
Corn Chowder
about two servings
about two cups of frozen corn
chicken broth
three small green onions, trimmed and cut in two
one clove of garlic, peeled and cut in two
Put the onions and garlic into a blender.
Put the frozen corn in a colander and run hot water from the tap over it until it defrosts (it took about forty seconds for me). Drain the corn.
Put the corn in the blender, and run it on "chop" for a minute or so. Some of the corn, onions and garlic will become a fine puree, while some of the corn will be chopped and some will stay whole and not get sucked into the blender vortex -- this is okay, it gives your chowder a great texture.
Pour all of this into a big pot, and put it on the stove. Pour chicken broth into it a little at a time until it's slightly runnier than you would like. Turn on the heat, and let it simmer for about ten minutes. It will thicken up because of the blendered corn.
Serve this however you serve corn chowder. Last night we had it as a soup with salmon and cole slaw. You can adjust the onions and garlic to your taste. You can also make larger quantities of it for a bigger crowd.
Let me bring your attention to the Snowglobe icon in my left sidebar... I like it best for the music. But it's good fun.
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