* Pattern: Pomatomus
* Yarn: Cherry Tree Hill Supersock Potluck Blues/Purples
* Needles: US2 DPN - set of five
* Size Made: Whatever size the pattern allows for! :)
I realize that the picture is crap and truly, I'm sorry for it as it doesn't show the awesomeness of the colors or stitch pattern to the socks' fullest advantage, nor does it show how truly cute my shoes are. You'll just have to trust me on this. The shoes are teh cute.
Anyway...on to the next thing I knitted. A cozy neck warmer for my momma! And yes, it's being modeled on top of my space heater. Sadly, I had no better lighting anywhere else, so I had to make do being as it was raining and winding way too frickin' hard for me to even consider going outside.
* Pattern: Tudora
* Yarn: TLC Cotton Plus
* Needles: US6 - 16" circulars
* Modifications: Well, rather than bind off at an angle, I knit it a little longer and bound off straight across, but sewed the buttons on in such a way (and made the button holes in such a way) that they'd button at an angle and leave a little room at the bottom for the wearer to be able to pull a bit down to form kind of a cravat-like thing...if that makes any sense.
* Size Made: One size fits all!
I'm pretty sure my mom will love it, being as she asked me to make her one sans upper flappy bit.
However, there my Xmas knitting has hit a stand still until I can get to my LYS to snag a few extra little bits for hats and mitts and such. Luckily, it doesn't take me all that long to whip up a hat, so we should be in good shape. :) Hopefully.
So, since I have no more knitting to write of, I thought I'd finish this post off with a recipe. And yes, I know this was supposed to be dinner, but I was hungry now,so I ate it for lunch.
1 Natural Pork Tenderloin
1 packet Onion Soup Mix (the powdery kind)
2 tbsp. Flour
2 tsp Garlic Powder
1 tsp Paprika
2 tsp Onion Powder
2 1/2 tsp ground mustard
1 tsp ground sage
1 c chicken stock
Salt and Pepper to taste
For the Vegetables:
Red potatoes - washed and cut into chunks
Carrots - peeled and cut into quarters
4 tbsp Olive Oil (or more depending on how many people you're hoping to serve with the veggies)
Salt and Pepper to taste
1 tbsp honey
1 tsp ground mustard
1 tbsp parsley flakes
1/2 tsp ground sage
1/2 tsp onion powder
1/2 tsp garlic powder
1 packet onion soup mix
**EDIT #1** Prior to rubbing the tenderloin with the spices, take one of the packets of soup mix and thoroughly mix it with the chicken stock and let stand so the onions in the soup have some time to rehydrate. I microwave the mixture for 30-45 seconds to help the powdery stuff dissolve better and then stir it up and let it stand. :)
Rub the tenderloin with half of your spices and the ground sage (ie: 1 tsp of the garlic powder, etc.) and let sit, covered in the fridge for half an hour to an hour. Mix the rest of your spices in with the flour and remove tenderloin from the fridge. Rub with a little olive oil to moisten and then thoroughly dredge in the flour mixture. Heat up about two tbsp of oil in a frying pan and place the meat in the pan, making sure to brown each side before putting in a lightly greased, shallow 11x9" baking pan and pour in the chicken stock/onion soup mixture you made before.
Next, take the vegetables and put in a gallon sized freezer bag. Put in spices,honey oil and entire packet of onion soup mix and close bag and shake vigorously for about five minutes, making sure to thoroughly coat the potatoes and carrots in the mixture then spoon out of bag and place around the tenderloin, making sure to pour any excess liquid over the roast itself as well as the veggies. Then put the roast, uncovered in a 425 degree oven on a rack in the middle slot for 25 minutes or until veggies are tender. Remove from the middle rack and cook on a rack set lower (about 5" away from the flame) for an additional 5 minutes and then remove from the oven and allow to rest for 10 minutes before removing from pan and putting on a serving platter.
For the Sauce:
Drippings from the roasting pan
1/2 cup of medium-dark beer (similar to Sam Adams Octoberfest if you don't have the actual Octoberfest on hand)
2 tbsp. butter
1 tbsp. light cream
1/2 tsp of corn starch + more if needed
Spoon the drippings into the pan that you used to brown the tenderloin, and stir on low heat...scraping up the brown bits on the bottom of the pan with your wooden spoon. Add the beer, and bring to a boil, stirring all the while so as not to burn it. Once it boils, reduce heat once the sauce begins to reduce a little and add the butter, cream and half of the corn starch at first. Whisk, and then add more corn starch as needed to get desired sauce consistency.
Allow the tenderloin to rest about twenty minutes total, then slice up and serve the slices with a thin line of sauce down the middle.
Also, if you like like less of an oniony flavor, you can use one packet of soup mix and divide it in half between the stock mixture and the vegetables, or you can use it all with the stock and nix it on the veggies. It's up to you. :) I just find you get maximum flavor with both packets.