Favrielle Doll

Aren't these just about the cutest little
dolls you've ever seen?
Add a pair of wings
and you'd have fairies.
When I finished the dolls I told Dick I'd have to make one
for myself.
He gave me the *where are you going to put them look*
and I backed off.
(Surely there would be room between a teddy bear
and a few dragons for one little doll?)
These dolls live in California with two very special,
dear to my heart little girls.
Carolyn Christmas (don't you love her name?) is the designer
of the dolls. She has her own web site - Gourmet Crochet
where you can find all of her delightful patterns.
I ordered mine from Annie's Attic.

Lady Bug Afghan

The Lady Bug Afghan is one I made for the Linus Project.
I raided the button stash for her eyes.
The pattern is from the book Easy Living Crochet
edited by Carol Alexander.
I found the book at Half-Price Books.
This is an easy pattern to make in different colors and
add a different critter to the middle.
Fun!

Crafty

Being crafty or handy has been off again, on again with me. I think the first time I held a crochet hook I must have been around 8 or 9 years old. My mother would send me during the summer to the home of the mother of one her co-workers. Her name was Vicky. She was from eastern Europe, had a heavy accent, and spoiled me. I loved being with her. She made crepes with strawberries and the best stuffed cabbage I've ever had. Her home was filled with the doilies she crocheted. Vicky did her best to teach me. I remember the small metal hook and the tiny thread and think all I mastered was making a very long chain. The seed had been planted.

Later when I was in college I picked up the hook again and my biggest project was a pineapple design afghan. I still have the pattern. I taught myself to knit and made a baby sweater.

I don't know why I quit crocheting and knitting. Life just interrupts sometimes. Some 30+ years later I rediscovered the joys of the hook and needles along with embroidery and counted cross stitch. Maybe it's all the beautiful colored yarns that call to me. (I love nail polish and paper -- all the wonderful colors!) Perhaps the delight in finishing a project and then starting something new. Maybe it's just relaxing - a way to meditate.

The blanket pictured was made for a special little girl in California. The yarn is Cotton Tots by Bernat and from the Bernat pattern book - Sweet Sets. When I was going through our pictures looking for the crafty things I've made I noted that I didn't take pictures of everything. Shucks.

I'll have another show and tell post tomorrow.

Spicy Garlic Shrimp with Asparagus

There is a little story to tell before I get to the Spicy Garlic Shrimp recipe. In mid May, Dick and I took a Leisure Living course called Chinatown Walking Tour and Dim Sum Lunch. The tour guide has been leading this tour for years. I've seen it mentioned in the newspaper food section many times and thought this was the year we would go. The Houston Chinatown area has grown by leaps and bounds and this was a good way to venture away from home and see what was out there! Ocean Palace was out there along with the Hong Kong City Mall. The grounds around the Palace are lovely. Our tour guide ordered for the group. The menu was in English, Chinese and Vietnamese. Everyone in the group had a copy of the menu and we made notes as we ate. It was good, but the highlight of the tour was the Hong Kong City Market. I've never seen (except perhaps in San Francisco) such a wide selection of greens, vegetables and fruits along with lots of crispy duck. We didn't get carried away at the market, but did bring home some fish sauce and garlic chili pepper sauce.

Now for the Spicy Garlic Shrimp with Asparagus recipe. Credit has to go to the Taste of Thai web site. If you like Thai food check it out. They have lots of recipes. I put the fish sauce and garlic chili pepper sauce from the Hong Kong Market to good use in this recipe. It is quick, easy and very tasty. We enjoyed it with a nice cold beer!

SPICY GARLIC SHRIMP WITH ASPARAGUS
Yield: 2-4 servings

Ingredients:

• 2 Tbsp garlic chili pepper sauce
• 1 Tbsp minced garlic
• 1 Tbsp dark brown sugar
• 1 Tbsp fresh lime juice
• 3 tsp fish sauce, divided
• 1 lb large shrimp, peeled and deveined
• 1 lb thin asparagus*
• 3 Tbsp oil
• Fresh cracked pepper to taste

Optional: chopped cilantro

Directions:

1. In a medium size bowl add garlic chili pepper sauce, garlic, sugar, lime juice and 2 teaspoons of the fish sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
2. Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes. Drain, and immediately cool down in ice water. Drain well.
3. Heat oil in a large skillet over a high heat. Add asparagus, remaining teaspoon of fish sauce, and fresh cracked pepper. Stir-fry 3-5 minutes, or until asparagus is tender-crisp.
4. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot jasmine rice.
   

Those who know me know I never make a recipe the way it is written and probably don't make it the same way twice! I had some yellow bell pepper left over and some scallions that I added to this dish. Colorful!

As for dim sum, there is a wonderful little hole in the wall near us called Yum Yum Cha (great name) that has wonderful dim sum. With the price of gas, it's nice to stay close to home.

Tomato and Red Onion Salad

Better Homes and Gardens Magazine has a delicious looking and easy recipe called TOMATO AND RED ONION SALAD. Here it is straight from the July 2008 issue:

• Choose as you please a variety of heirloom and farmstead tomatoes - whole, sliced, and cut in wedges - for a colorful salad.
• Prep: 25 min. Stand: 25 min.

• 1 medium red onion, sliced 1/4 inch thick
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 8 cups tomatoes, cut (about 3 lb.)

1. In a medium bowl combine 4 cups ice cold water and 2 teaspoons salt; stir to dissolve salt. Add onion slices; stir gently to separate rings. Let stand 20 minutes; drain.
2. Meanwhile, for Sweet-Sour Dressing, in small bowl whisk together vinegar, sugar, and 3/4 teaspoon each salt and freshly ground black pepper. In extra-large bowl combine tomatoes and drained onions Add dressing; gently toss to coat. let stand 5 minutes. Serves 6 to 8.

Some of our balcony tomatoes are in the bowl and peeking her little nose (as usual) into whatever is happening around the house is our little imp Miss Riley. Riley has an almost twin brother, Rocky. The ruler of the house is Teddy (Theodorable). They each have their own story (for another time). All three cats have well trained staff!