Chickenlips Knitting

I named this colorway "Arashiyama" for the area of Kyoto near the river and mountains at which fall maple viewing ("momiji") is most spectacular. Jason and I went there in November 2002, and it was gorgeous (but hella cold!) and when I get around to digging out the pictures, this being before we went digital, I'll scan and share with you.

I kind of got carried away with the yellow in this yarn. I've still got a long way to go in getting the hang of color mixing, but in the meantime I'm having fun with it.

Because I'm so taken with the dyeing thing, not much knitting has been going on the past couple of days! Hopefully next post I will have a FO.

No Lips In This Recipe

This being "Chickenlips," I've been wanting to post this yummy chicken recipe for some time and kept getting sidetracked. It's easy, too, which means more time to play with yarn. Here ya go--enjoy!

"Red-Cooked" Chicken

• 1 whole chicken, about 3 1/2-4 lbs.
• 2 tablespoons canola oil
• 3/4 cup soy sauce
• 1/4 cup dry sherry or white wine (or water)
• 1 cup water
• 3 or 4 slices fresh ginger root
• 3 cloves garlic, peeled and cut lengthwise in half
• 2 green onions, cut in 1" pieces
• 1 tsp. sugar

Rinse chicken and pat dry. Heat oil in Dutch oven. Brown chicken on all sides. Pour off fat. Add remaining ingredients. Bring to a boil, then reduce heat. Cover and simmer 1 hour, turning chicken once during cooking. Strain sauce if desired. Serve with steamed rice. 4 to 6 servings. Oh yeah, and "red-cooked" just refers to the mahogany color the dish takes on because of the soy sauce. This bit of knowledge gleaned from the days in which Michelle was a baby, we never went out, so I taught myself Chinese cooking. This is about the only dish I still make!

Joke Time

Since at least one person liked my rock musician joke, here's another one:

Q: How do you get a drummer off your front porch?

A: Pay him for the pizza.

# posted by Sharon @ 12:16 PM