How to Knit: A Complete Introduction for Beginners Part 2

Sub Plans - Day 2



Please try both knit and purl stitches. Follow directions from day 1-- and remember to demonstrate on your own work when helping a friend and using "word" help for teaching others.

Good luck!



:)

Mrs. Politi

How to Knit: A Complete Introduction for Beginners Part 1

Sub Plans:

Pick a partner and get your knitting supplies. Practice your beginner knitting and don't give up! You may watch or reference the video or your partner as needed. Remember, mistakes are a wonderful learning experience, don't be afraid to make them! I can't wait to see what you've done!

Also, don't forget our class safety rules!

:)
Mrs. Politi

Cider Braised Meatballs Over Celery Root and Potato Puree

~A Fall Favorite in My Home~

Friends of ours own a barn in the beautiful country setting of New York's Hudson Valley. Benevolent friends of ours, that allowed us to hold our wedding reception in this beautiful restored 1800's barn.

They also hold farm to table dinner parties there with a menu chosen that day depending on what's fresh for the picking, local wines a plenty, and demonstrations from the chef on preparing the dishes at home. My favorite dining experiences take place in this barn, sometimes under heat lamps when it gets too chilly. As did this recipe, invented by Chef Sean Hubbel. Savory meatballs drizzled in a slightly sweet reduced braising cider atop a velvety pile of puree perfection. I will be making this several times this fall.

Celery Root Puree and Potato Puree

(Recipe courtesy of Martha Stewart)

-2 large celery root (celeriac) washed, peeled, and cut into cubes

-4 large russet potatoes washed, peeled, and cut into cubes

-1/2 stick or 4TBSP butter

-1 cup of milk (or more for a thinner consistency if needed)

1. STEP 1

   Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.

2. STEP 2

   Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.

Meatballs

(Recipe from my Nanny Jane)

1 1/2 lb ground beef

1 1/2 lb ground pork

about a half a loaf of stale italian bread soaked in water 

3-4 eggs

1/2 cup grated parmesan cheese

2 TBSP fresh or dried parsley

1 tsp salt

1/2 tsp pepper

3-4 cloves garlic minced

Squeeze excess water from bread in small clumps and add to a large mixing bowl.

Add all of the remaining ingredients and mix with your hands, then roll into golf ball sized meatballs. Set on a nonstick sprayed or olive oiled (depends on what I have on hand or if I'm in a rush) cookie sheet. Bake at 400 degrees for about 15 minutes until set, but not cooked through.

Using a dutch oven or small stockpot, heat cider then add meatballs. Braise until cooked through and liquid has evaporated some. 

This is enough to feed my family of 4 with some deliciousness left over.

Let me know if you try it!

{this moment}

In honor of a woman I truly admire, Amanda Blake Soule...

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. 

Wishing you a beautiful weekend!

Photos taken by my husband Contemplate Photography at 133 Sunset Farm.

{this moment}

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.
Wishing you a beautiful weekend!

From my garden...

First harvest

Bibimbap--my way

(photo and variation of recipe from bon appetit)

No matter whether I make this at home for my family, or make this with my kids at school, I get rave reviews. My students were patting me on the back, exclaiming, "Delicious!", and throwing their kissed fingers in the air.
So maybe this isn't a traditional Bibimbap, but who cares? Kids are scarfing down nutrient dense, wholesome food--where's the problem? It is tasty and adds a bit of culture to their repertoire.

  BIBIMBAP- serves 8
We made this delicious Korean meal in Mrs. Politi’s 6th grade FACS class. After taking the ELA and reading a passage on Korean foods, our young inquirers wanted to know and taste more---Bravo kids!

Ingredients:

Bulgogi (the meat)

• 1/2 cup good quality soy sauce (kikkoman or tamari)

• 2 garlic cloves, minced

• 2 tablespoons brown sugar

• 1 pound ground beef

• 2 TBSP olive oil or toasted sesame oil

Rice and Assembly

• 3 tablespoons toasted sesame oil, divided

• 8 cups cooked brown rice (from 2 1/2 cups dry rice) *SEE PERFECTLY COOKED BROWN RICE

• Bibimbap Veggie Add-Ins (Your choice) (Kale, Carrot Matchsticks, Garlicky Spinach, Shiitake Mushrooms, Sauteéd Zucchini, Scallions, Stir fry mix,) We used Kale and Raw Carrot Matchsticks

• 8 fried eggs

• Kimchi

Preparation

Bulgogi (the meat)

• Whisk first 4 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.

Rice and Assembly

• Meanwhile, heat oil in a large heavy skillet over medium heat. Add beef and cook, Stirring until cooked through and lightly browned, about 3 minutes. Add chopped kale. Saute until kale is soft and bright green.

• If you are making individual dishes-- Divide rice among bowls or you can make 1 big bowl then serve. Top with beef, Bibimbap Mix-Ins, and eggs. Top with Siracha (Asian hot chili sauce as you like)

• Chop eggs and thoroughly mix your rice bowl.

• Serve kimchi (pickled/fermented Asian cabbage available in a jar in your local supermarket)alongside.

*PERFECTLY COOKED BROWN RICE

Chicken Stew

Ingredients:
4 large boneless chicken breast chopped
1 stick butter
1 onion chopped
2 large sweet potatoes peeled and cut into half inch cubes
I bunch of lacinato kale
1 1/2 cups chicken broth
1 1/2 cups whole milk
2 cups pre-cooked barley
1 TBSP fresh rosemary chopped

Directions:
Melt butter in a large Dutch oven. Add onions, chicken, and sweet potatoes and sauté over medium high until chicken is half cooked. Add flour and stir to thicken about 1 minute. Add broth while stirring - bring up to temp then add milk. Bring milk up to temp then add barley - stir the rip kale leaves into small pieces and add to the pot. Add rosemary, stir pot and cook until chicken is cooked through and sweet potatoes are soft.

~warmth and comfort to you~

{this moment}

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. 

Wishing you a beautiful weekend!

LOVE

I really don't like reading blog posts where people apologize for extended absences. They give excuses. Hey, life gets in the way. I get it. In my case love got in the way.

So I won't apologize.

I won't give excuses.

Wishing you and your loved ones a very special day. xxoo

{this moment}

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. 

Wishing you a beautiful weekend!

Happy 4th of July!

Let's Start at the Very Beginning...A Very Good Place to Start

Nick's grandfather, Pop-Pop, gave us his old organ when we moved into the new house a year ago and it has provided hours and hours of entertainment for us and anyone who visits. It also came with a music book featuring Rogers' and Hammerstein's best including our personal favorite, The Sound of Music.
Julie Andrews is an idol to little girls...and apparently to big boys too (Dad loves her, too).
Today, while working in the kitchen, I heard MaryJane singing, "Edelweiss." I dropped what I was doing and grabbed my camera. 

My Peeps

 We had six little ladies join our family on March 18th. They were born on St. Patrick's day and were a mere 18 hours old when we got them. MaryJane named them all colorful names on the way home from the tractor store where we purchased them. Beautiful, Sticker, Flower, Goldfur...etc...when I told her that the names should be unanimous...ones that all 3 of us could agree on, she told me, "I named them already. Please be quiet so I can listen to them peeping." She is a master of distraction.

So furry and sweet---We finally got her consent to reconsider the names and came up with, what I think. are perfect.
3 red pullets named Ginny (after Ginny Weasley), Ginger, and Bernadette and 3 golden comets named Lottie, Goldfur (we let her keep that one), and Mrs. Norris.

I've noticed some interesting behavior among the chicks. Those old sayings, "pecking order" and "rules the roost," really do have truth in their origins. As you can see Mrs. Norris (above center) had exerted her power since we brought her home.  

Now at 4 1/2 weeks old they have changed appearances. The gold comets are developing beautiful cream puff color feathers and the red hens are a rusty auburn. They still are a little frightened by quick movements or loud noises, but they like to be pet. They rub their backs under my hand like a cat, they allow Nick to rub their beaks, and MaryJane to pick them up and hold them...not for as long as she'd like, of course.

They know to peep at the top of their lungs when they need me. They stick their heads though the poultry wire and yell, "MOM--FEED ME!" --that's the translation I get. And they've also learned the neat trick of teamwork to push the wire netting off so they can perch on the barrel's edges...even if it's at 3 in the morning. Nick built the coop yesterday and I think the babies will be making the transport outdoors this week.

{this moment}

My Dad blowing out his candles on his 70th birthday

~

In honor of a woman I truly admire, Amanda Blake Soule, I am carrying her tradition that I think is very sweet and makes for an inspirational weekend.

{this moment} - A Friday ritual. A single photo - no words (usually)- capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. 

Wishing you a beautiful weekend!

Canada is for Lovers

 We did things a bit chronologically different in this family. I guess this is to be expected considering I had the baby before we even met!--correction, met up again--
We bought our house in May, we got married in the back yard in June, had our wedding celebration in September at my best friend's barn in September, then took our honeymoon to Montreal in February. Our wedding has been stretched into a year long celebration completely unintentionally (the intention was to stretch the bill but it has worked out for the best).
We had the best Indian Summer day in September. It was sunny and in the 70's all day long. We feasted on roast pig, drank wine, listened to friends play music and sing, and watched the kids chase chickens, feed donkeys, and play in the rocks.
It was a beautiful day in the Hudson Valley and we couldn't have wanted for more.

Then we chose to leave our cold winter weather for even colder winter weather in the dead of February. We took a 6 hour road trip to Montreal. 

In New York, we've had a ton of snow this winter. Everyone I know has cabin fever. No one does anything outdoors unless your talking winter sports---skiing, snowboarding, --I haven't even heard of anyone I know going ice skating this winter. But in Canada, they think differently. It was frigid, in the teens without the windchill factor during the sunny part of the day. But did that keep everyone indoors? No, they decided to have an outdoor mid-winter festival/highlights festival.

Layers...and lots of them are key. We were ill equipped upon arrival, but after my furry hat purchase (the best $20 I ever spent) and a couple of pairs of new mittens, we enjoyed the beauty of the city and even the cold!

 It was very romantic. It seemed we'd traveled to mini - France just across the state border. The food was excellent. J'aime des crêpes ... plus s'il vous plaît.
And the natives couldn't have been more sincere in their warm hospitality.

I loved it so much, I may want to move! Don't get me wrong, the Hudson Valley is my home and in my humble opinion the best spot on earth, but we never know what our future holds.