Hi All! You may have noticed that I haven’t really had a lot of knitting posts recently. That’s because I haven’t been knitting much. I’ve gotten a few rows knit here and there…however most days are spent not knitting. Yep, the CTS flared back up and since I work full time on the computer, knitting has once again been put on the back burner.
I did sign up for a Craftsy class called Knit Faster with Portuguese Knitting by Andrea Wong and tried my hand at it this past Saturday. It’s a very interesting technique and will take awhile to master; however seems like it might be easier on my hands and wrists once I can figure out the proper technique.
I have to remember that when I first started knitting, my tension wasn’t great and it also took time. My stitches are extremely tight using this method and I need to figure out the correct way to hold the yarn to maximize tension. I’ve worked on the same swatch over and over…pulling it out as I get frustrated and then re-casting on. The cast on and purl stitch are pretty easy…like I said, it’s a matter of getting the tension right. Does anyone familiar with this technique have any tips or tricks? I do have a knitting pin that I’m using instead of wrapping around my neck.
In other news, I have been trying out some new recipes that I wanted to share with you. I’ve gotten a few from Whole 30 and some from South Beach (low carb) that have been really delicious. With this post, I’ll share what I made last night.
Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper by Kalyn’s Kitchen
My hubby is on a low-carb diet, which makes finding new recipes a must to keep things interesting. He does not like eating the same thing every week. I often find myself heading to Kalyn’s Kitchen to source new recipes because almost everything I’ve tried from her has been delicious. This was amazingly full of flavor and also hubby approved. He has requested that I make it again and since it made four servings, we are having it for dinner again tonight. I can easily see this being a side dish to a low-carb beef and broccoli stir fry. Even if you don’t like cauliflower, I urge you to give this a try. It’s that good!
I will warn you that this is a lot of prep because you must have everything ready to stir fry before you begin cooking. I made this exactly as the recipe states; however used raw shrimp, which I deveined and removed the outer shell. I left them whole instead of cutting into bite sized pieces and cooked directly after the onion / cauliflower rice. BTW, if you like caramelized garlic and ginger…don’t throw the pieces away after you flavor the oil. My hubby is Italian and loved the addition of the whole garlic cloves to his bowl.
Sorry for the not so great lighting on the images. These were all taken with my iPhone, which doesn’t take the best pictures at night. Either that, or our lighting really sucks in our kitchen 🙂
Until next time, Happy Knitting and Cooking!