In the stillness of the morning…

In the stillness of the morning…

100_0140, originally uploaded by As Kat Knits.

This was the scene that greeted me when I woke this morning.

We are again blanketed in snow and more is on the way.

While it is bitterly cold out, there was something strangely comforting about the hushed stillness of the morning.

Plus, after being outside to snap a few photos – a steaming mug of hot coffee was all the more appreciated when I came in!

Have a wonderful weekend everyone!

The beauty around you…

The beauty around you…

100_0125e, originally uploaded by As Kat Knits.

This was my first visible sunset of 2011.

A nice end to a weekend that found me trying to get over the Mother of all Colds.

Sometimes, a little sun is the cure for what ails you!

Off to a good start!

Off to a good start!

100_0117, originally uploaded by As Kat Knits.

Happy New Year, Gentle Reader!

I hope that 2011 eased in gently and that you are all feeling no ill effects from your festivities!

I had a quiet evening and was in bed long before the ball dropped. Such a wild life I lead here at Casa del KatKnits.

For years, I have wanted to make a “traditional” New Year’s Day meal, but that plan has never come to fruition, until this year.

It was worth the wait, and it will not be long before I make this again! It is hearty and delicious!

Black- eyed Peas with Ham

• 1 – 1 lb package of dried Black-eyed peas
• 2 Tbsp olive oil
• About 2 C ham, cut up
• 1/2 large sweet onion, diced
• 2-3 cloves of garlic, minced
• Salt and pepper to taste
• Approximately 1 tsp red pepper flakes (more or less to taste)
• 1/2 cup chicken broth or stock
• 1 small can of tomato paste

You can soak the peas overnight in cold water, or you can put them in a pot, cover them with about 6-8 C water, bring to a boil and continue boiling for 2 minutes. Then remove from the heat, cover, and let them sit for an hour. With either preparation, drain the water, and rinse the peas well.

In the same pot – heat the olive oil. When hot, add the onions and sauté until they begin to turn translucent. Add the garlic, salt, pepper, and red pepper flakes. Add the ham and the peas. Add the Chicken broth, tomato paste, and enough water to cover completely. Stir to incorporate the tomato paste into the mixture.

Let simmer of low heat 2 and a half to 3 hours, until the peas are tender.

I served mine with wilted Swiss chard on top.

Mmm, mmm, good!

It might just be the perfect comfort food for New Years Day – especially since a bit of comfort was in order due to the trouncing, the U of M got at the Gator Bowl!

A baker's life for me!

A baker's life for me!

I have finished my Christmas knitting, what little there was of it this year. I have found that the desire to knit decreases exponentially to the increase in the number of hours I work in a day.

I will have my Christmas shopping done today.

I did my Christmas baking yesterday, and I thought I would share the recipe with you. These cookies are so incredibly delicious. I stumbled across them while searching for a molasses cookie recipe. The recipe is very simple – with just a few steps – but it makes a decadently rich and chewy cookie.


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