Last week, I flew up to Edinburgh for the Edinburgh Yarn Festival. I’d heard great things, butĀ I wasn’t prepared for the amazingnessĀ to come! I’ve finally finished editing the hoooours of footage I tookĀ over that weekend, so you get an extra special triple-whammy today!
Part 1: Iām heading off to Edinburgh Yarn FestivalĀ
Part 2: Visiting the festival & meeting wonderful peopleĀ
Part 3: Interview with Rachel Atkinson on the making of her Daughter of a Shepherd yarnĀ
Iām taking you skating, driving and cooking with me this week! I hope you have as much fun watching this episode as I had editing it.
Leave a comment on Episode 19 once you’ve done your Random Act of Kindness (before 20th March) to be in with a chance to win yarn, stitch markers or a pattern book.
Leave a comment once you’ve done your good deed to be in with a chance to win one of the lovely giveaway prizes to celebrate Along The Lanes reaching the 2000 subscribers milestone. (Before 20th March 2016)
In this episode, I consider moving back to Canada, show off my completed Gemini top, and go stash diving for the perfect purple sock yarn.
Rachel Atkinson kindly offered 25% discount on the Reasons to be Cheerful socks. Use the code ALONGTHELANES (before 21st February 2016, at midnight GMT) when checking out on Ravelry to take advantage of the code.
I make a big ol’ stew to weather the cold stormy weather we’ve been having, share my knitting and foodie projects, and take you to Knit Night at the pub with me. Excitement abounds as Along The Lanes nears 2000 subscribers, and I make plans to go to the Edinburgh Yarn Festival. Join me there? š
I used the following ingredients, but change them based on what you have, or what you fancy!
– Cooked ham, cubed
– Pumpkin, cubed
– 2 red onions, chopped
– 4 cloves of chopped garlic
– 1 tin of Pinto beans, rinsed
– 1 tin of chopped tomatoes
– Vegetable stock, if needed to add a bit of liquid
Spices & herbs (to your own taste): Ground coriander, cumin, paprika, chilli powder, smoked salt, pepper, cinnamon and a squeeze of my favourite BBQ sauce, Sweet Baby Ray’s.
Sweat the onions for a few minutes. If you need to cook the meat, do this before adding everything else in. Otherwise, throw all ingredients in on medium heat, stir in your spices and add the vegetable stock.
Cook it on medium heat for at least half an hour, ideally an hour, until everything’s softened and the sauce has become nice and thick. Add fresh chopped coriander if you like.
Serve with white or brown rice and, if you’ve made yours spicy, a dollop of plain yogurt or sour cream to balance out the spice. Perfect with a glass of Sauvignon Blanc!
