With Ten Minutes a Day, I’m definitely making progress on the spinning, though I rarely stop at just 10 - more like 30, as I often spin through at least 1 news program. This bobbin is nearly full, so I need to go back and fill the other one to about the same level and do some plying. This is from a Border Leicester fleece I got a couple of years ago - very nice fleece!
I’ve been playing with beads again - here’s a pair of markers I did the other evening. They’re about 1 1/4″ long. Sometimes it takes some fiddling to get just the right combination 
I fixed a batch of Swiss chard for lunch today–unfortunately I didn’t get a photo before it all disappeared. I cut 1/2 of a large red onion into strips and sautéd them with some thinly sliced garlic, added the chard stems and cooked a little longer, then added the leaves and a little liquid, steamed it all briefly, then sprinkled some balsamic vinegar over it. It turned out really tasty, so much so, there weren’t any leftovers!
For supper, I did another riff on Nora’s “Nameless Asian Noodle Dish”, using her sauce ingredients with green onions, some shiitake mushrooms, slivered sweet peppers, and cooked chicken (stirred in towards the end). I used some spaghetti-like rice noodles, which were OK, but I prefer the flat ones. This is a very versatile recipe which we really like! 
Joy-knits
3 Comments
June 21, 2008 at 5:21 am
Oooh, your chard sounds lovely! I’m the only one in the house who will eat cooked greens, so I generally have to get mine elsewhere. I do love them. And your stitch markers are so fetching! I made my first batch recently and it really is a fun, quick little project.
Glad you like the recipe - we do, too!
June 21, 2008 at 8:19 am
Well Himself isn’t usually a big chard fan, much as I love it, but after the first helping, he asked if I wanted to split the rest, and that I should remember what I did
June 29, 2008 at 8:15 pm
[...] I did another batch of the Swiss chard (without the camnesia) and found that I could indeed do it again. The main difference was that the [...]
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