Continuing the Christmas tradition, on the Christmas Eve, I woke up and went grocery shopping. This year, with Bagel and Marty. It’s our first Christmas together as a married couple and Marty never really had family Christmas traditions as his family doesn’t really celebrate Christmas.
So, I told him that I’d bake and cook for this Christmas. Which is a fascinating thing in our household because I never do that. Cooking and baking. Marty cooks, I clean. We have our roles, you know.
But I did it. I baked chocolate chip cookies right away. It was a bit hard to do everything without my usual equipment and Marty’s hand-held blender with whisk extension was really difficult to use. But it was all worth it. Ahhh nothing beats homemade chocolate chip cookies.
Then, chayotes go in boiling water.
About 2 years ago, a friend of mine invited me over and cooked chayotes. it was sooo good. And I tried to recreate the dish and put it in the pasta.
1. Boil chayotes, whole.
2. Cook sauce – tomato, tomato sauce, garlic, oregano, basil, Parmesan cheese,
3. When chayotes are fully cooked, pull them out and slice. While cooling, make egg white batter.
4. Fry the chayotes, covered in batter.
5. Dump everything in the sauce and cook 3 minutes. Serve with pasta.
So that was our Christmas eve, and today we went to Christmas Mass together for the first time.
In the spirit of Christmas, this is my last of my Christmas FO.
Pattern: Elizabeth Zimmermann’s Seamless Hybrid Pullover
Yarn: Knit Picks Wool of Andes in Chocolate
I followed Brooklyn Tweed’s turned hem and other notes. I loved knitting this, but not finishing it. There were soooo many ends to weave in. WOA is very soft, but not ideal for sweaters: 1) There are knots and weird twisted bits; 2) because each ball is 50g, I had at LEAST 20 ends to weave in, and then more because of the turned hem. And then, it took me 3 days to dry the whole thing after wet-blocking it.