December flew by; I’ve acquired a whole box of new yarn stash, started some fabulous new projects (including my Exploration Station!) and went for a wander on a beach and to an amazing beer shop, just before jumping into Christmas celebrations.
I’m also announcing a new Craft-along for 2016 – the Battle Against Boring – which includes a fun first prize for those who share their goals for the craft-along!
Don’t forget to subscribe to the channel for more fun projects and tutorials.
Knitwear designer and colour lover Stephen West came by Cambridge on his tour of European cities. We had a chat about knitting inspiration, finding beauty in the ugly and mad inventions.
Vero’s Warming winter chilli recipes for meat-eaters and veggies
This is a very loose recipe, so use your creativity and use the veggies and meats or meat-alternatives you enjoy the most.
Today’s chillies both contained:
Onions and garlic with olive oil to get started
A mix of courgette (zucchini to the American-speaking viewers), mushrooms, tomatoes, peppers, carrots, roasted butternut squash… but you could add green beans or any fresh veg you have at hand
Beans; Butter beans, canellini beans, red kidney beans and one tin of Heinz baked beans
Tomato paste and a tin of chopped tomatoes (unless you have tons of fresh ones at hand, of course!)
A good glug of red wine (and another for the cook!)
A splash of Worcestershire sauce, balsamic vinegar and a squeeze of ketchup
In the veggie one, I used 100g of soya mince. In the meaty one, I went all out with a mix of pork sausage meat, turkey mince and ground beef mince. Choose a combination that makes you happy – we’ve been known to throw in leftover pulled pork or ribs meat!
Start by frying off the onions and garlic, then add the meat and cook it until it catches just a bit and starts browning nicely. Add a glug of wine and let it mostly evaporate. Add in the veggies from the hardest to the softest, and let them cook down a bit.
Once the veggies are partially cooked, add the beans, tomato paste, tinned tomatoes, spices – and the soya mince if usnig the dry version – and mix it all together.
Give it plenty of time; An hour or two will allow the flavours to merge together. Leave to cool, if you can help it, or grab a nice big bowl to enjoy!
We love to serve it with steamed rice or tortilla chips. Even small amounts of leftovers are great in a burrito wrap with rice, guacamole and cheese. So tasty! 😀
In this episode, we drink prosecco (a lot), measure Jemma’s crazy intarsia shawl (ridiculously long), and reminisce on adding silly-named yarn (kilos of it) to our stash in one day.
Watch until the end of the episode to find out how you can take part in my first yarn giveaway!
that canadian girl 