Maybe Calm Isn't Good For Me

So this morning after I did some work to get ready for the library class tomorrow evening, and I got the laundry in and emptied the dishwasher I thought "maybe I could start some knitting."

I haven't done anything for a while with knitting or quilting, it's been busy, but I thought I could start something this week and then just pick it up whenever.  I knew I had yarn and patterns for several projects.  I started with the sweater, looked at the pattern and it was for advanced knitters.  Hm, maybe not that.  I moved onto the the shawl lace patterns, they are worse.  I've never done lace, what was I thinking when I bought them. 

Back to the sweater.  Cast on 132 stitches.  Okay, good.  Ribbing in groups of 45, 42, 45.  Almost had it.  Ripped it out 3 times and checked the message that was left on the phone while I was trying the third time.  By the way kittens love to knit.  Maybe not knit, but the yarn is fun to grab, Cody snatched the pattern in his front teeth and dragged it away from me, he can also do that with the needles that are waiting to be used. 

Phone message - my personal chef friend Rosemary wonders if I could meet her for coffee.  Yes!  Away from the knitting.  It's only 10:30 so we can meet for tea.  Back home and back to knitting since I am now refreshed. 

So far I have one row on.  That's the most progress since starting at 8:30 this morning.  Maybe this won't be relaxing for the summer.  I left victorious and came up to check email and print a recipe that we had last night for dinner.   Very good recipe.

Pork Fajita Casserole from Clean Eating Magazine May/June 2009

• 1 large red onion, halved, sliced lengthwise
• 1/2 red bell pepper, sliced into 1 1/2 inch strips
• 1/2 green bell pepper, sliced into 1 1/2 inch strips
• 2 teaspoons canola oil
• 1 pound lean pork cutlet, sliced into 2 inch strips
• 3 large cloves garlic, sliced
• 1 tablespoon cumin
• 2 1/2 teaspoons chile powder
• 1/2 teaspoon black pepper
• 3 medium low-fat whole wheat tortillas, divided
• 15 ounce can black beans, drained and rinsed, divided
• 2 tomatoes, chopped, divided
• 1/2 cup baby spinach, divided
• 1/4 cup low-fat cheddar cheese, shredded
• 1/2 avocado, diced

1. Preheat oven to 350 degrees.
2. In a large skillet, saute onion and bell peppers in oil for 5 minutes over medium-high heat.  Add pork, garlic, and seasonings.  Cook for 8 minutes.
3. Prepare casserole:  In an 8x8 inch clear glass dish, begin to layer ingredients.  PLace 1 tortilla on bottom and add 1/4 of pork-vegetable mixture, 5 ounce black beans, 1/4 cup tomatoes and 1/4 cup spinach.  Continue with the second tortilla, following the same order of ingredients and amounts.  Sprinkle cheese over top layer.  Bake for 20 to 25 minutes, until top is bubbly. Let cool for 5 to 10 minutes.  When serving, top each piece with 2 teaspoons avocado.  Best enjoyed within 4 to 5 days;store in fridge in an airtight container.

I made a few changes.  I used the whole red and the whole green pepper.  I also used more spinach although not the whole package.  Since I was using more vegetables, I used an 11x7 casserole dish.  I put 3 half tortillas on the bottom, topped with half the pork mix, a layer of spinach, half the tomatoes, then used 3 more half tortillas and the rest of the ingredients.  I topped with cheese and put it in the oven. 

Since I have a class at the Dunwoody library tomorrow night my husband has leftovers.  Unless I get them first tonight!

The cats are sleeping now so I think I will attempt another row.  Maybe after I have lunch.  This relaxing is hard!