Today while Alma was napping and Maya was at pre-school, I finished Alma's fleece hoodie, the same model I made for Maya. I had a harder time somehow and had to undo some of the seams to sew them again properly. If I'm not paying close attention, I often end up sewing the wrong side on.
I made it quite big, for a 2-year old, but shortened the sleeves. That way it'll be easy to put on. I'm quite pleased with them, but if you inspect them closely, you'll see the little details that give away my impatience.
I also wanted to tell you about a stew I made in my slow-cooker yesterday, because it was so good. I used ox cheek for the first time instead of plain stewing beef. I was a bit worried, as I often am with stews, because I plonked the rolled cheeks still frozen into the pot, and after a while, when they had started to thaw I cut them up and they were so tough and stringy I thought they'd never soften. But after a long while in the pot, they had become so meltingly tender, truly the best stewing meat ever. I used a little white wine, some beef stock (from a cube), 2 sliced carrots, some chopped celery, dried thyme, smoked paprika, tomato paste, a little flour and near the end, added some olives. I am always amazed at how amazing the resulting dish is when you think of how little effort is involved. Although the picture doesn't do justice to the taste -stews just aren't photogenic, no matter how much parsley you cover them in- it was a glorious dinner.
I made it quite big, for a 2-year old, but shortened the sleeves. That way it'll be easy to put on. I'm quite pleased with them, but if you inspect them closely, you'll see the little details that give away my impatience.
I also wanted to tell you about a stew I made in my slow-cooker yesterday, because it was so good. I used ox cheek for the first time instead of plain stewing beef. I was a bit worried, as I often am with stews, because I plonked the rolled cheeks still frozen into the pot, and after a while, when they had started to thaw I cut them up and they were so tough and stringy I thought they'd never soften. But after a long while in the pot, they had become so meltingly tender, truly the best stewing meat ever. I used a little white wine, some beef stock (from a cube), 2 sliced carrots, some chopped celery, dried thyme, smoked paprika, tomato paste, a little flour and near the end, added some olives. I am always amazed at how amazing the resulting dish is when you think of how little effort is involved. Although the picture doesn't do justice to the taste -stews just aren't photogenic, no matter how much parsley you cover them in- it was a glorious dinner.
Comments
I absolutely love olives. I've never put them in stew before though. Great idea.