While waiting for Ishbel’s yarn supplement to arrive from Texas, I started a new project. (I could have finished the second Kai-Mei sock, but I was looking for an excuse.) It was either the Ruffle Tank or the new Single Skein Club project.
I was really hankering for a semi-mindless knit, so I started the Ruffle Tank. No charts to follow, just 9×2 ribbing for the first 13 inches. I can manage that. I’ll start the Club knit when Ishbel is done. Only one chart project at a time!
This is my first experience with linen, and it’s really different. Where the Malabrigo Sock is buttery soft, the MerLin is like knitting with twine. But I like it! It’s crisp and “dry” and “hard” feeling. The fabric is a bit stiff, but I know that it will soften up when I run it through the washer and :gasp: dryer. Hey, the label says I’m supposed to! I’m not following the advice given in my Tips & Tricks class with Lily Chin; I should wash and dry and hang the swatch. But I just want to get started, and the tank isn’t terribly fitted. Fingers crossed; I just want to knit.
We had a stellar dinner when my in-laws were visiting. Vickie made an unbaked version of it a few weeks ago when we were camping. If you can make it on a Coleman stove, it must be manageable in a real kitchen! We had it with polenta then, but pasta is way easier for me to coordinate. Sorry I don’t have a picture; it disappeared quickly! And the in-laws would have thought I was weird, taking pictures of dinner. Well, weirder than they already think I am.
Baked Shrimp with Tomatoes and Feta
Makes 4 servings (I increased shrimp to 1.5 lbs for 6 peeps, and it was plenty)
1 T olive oil
1 medium onion, diced
2 cloves garlic, minced (2 tsp)
2 14.5 oz cans diced (roasted) tomatoes with their juice
3 T smoked paprika (pimenton)
pinch crushed red pepper flakes
1/4 cup cilantro leaves
1 1/4 lbs medium shrimp, peeled & deveined (1 lb is enough for 4 peeps)
2/3 C crumbled feta cheese (3 oz)
1 lb dry linguine or other pasta
Start your water for pasta now and timing will be great. Preheat oven to 425 degrees. Heat oil, add onion and garlic and cook until onion is soft. Add tomatoes, pepper flakes, paprika; bring to a boil and then reduce heat to simmer for 5 minutes. Remove from heat and transfer to casserole dish. Add shrimp & cilantro. Sprinkle feta over top. (Start cooking your linguine now, takes 12 minutes) Bake until shrimp are cooked through and cheese melts, about 12 minutes. (Linguine is done!)
Serve over drained linguine.