The Honeybee Clutch

Autumn Flower Pocket Potholder

 

Autumn flower potholder 

Lily sugar n cream cotton yarn in harvest and yellow 

6mm metal hook or 6.5mm resin/plastic hook 

Special stitch:

Puff: yo, insert hook pull up a loop 3x, pull through all loops.

Yellow:

Mr, 10 dc, slst to join 

Ch2, *DcInc in each stitch to (20), slst new color to join 

Row 3 harvest 

Ch2, *(DcInc, dc) around, slst to join (30)

Ch2, *(DcInc, 2 dc) around, slst to join (40)

Ch2, 2dc sk1, *(3dc, sk1) around, dc in first stitch and slst to join  (20 clusters)

Ch1, *(Sc3, dc to st between in row below) around, slst to join 

Ch2, *(3 yo puff stitch, ch1 sk1) around, slst to join 

Ch1, Sc around, slst to join  

Ch2, *{(Sc, hdc), (dc, tc), (tc, dc), (hdc, sc), slst 4} around slst in first st base then slst first st, finish.

Make second flower but do not cut yarn.

Ws together ch1, sc around both, leave 2 petals unsewn. Ch1, turn.

*Sc4, ch1 turn 

Repeat * rows until about 3", finish with a long tail 

Sew short end to back of potholder, finish and weave in ends!

First Time for Curry

I decided to try my hand at a few new recipes, and I found several curries that looked good. I chose a Chickpea Curry with Roasted Cauliflower and Tomatoes, adapted from an Epicurious recipe here.

It needed a few changes, so I have added them here. I made homemade Naan for serving, which I may need to tweak the recipe for someday, but I have so much in the freezer, I don't need to do it again for a while. You can also serve this with Udon noodles or rice.

Also, it should be noted, that grill pans have a learning curve! Make sure not to drip your butter (Naan recipe) outside the pan or you get a nice small burst of flames....yeesh.

Chickpea Curry with Roasted Cauliflower and Tomatoes, adapted from an Epicurious recipe here.

• 1/2 head cauliflower, trimmed and cut into florets and stems
• 1/2 pint cherry tomatoes
• 2 garlic cloves, minced
• 1/2" piece of peeled ginger, minced
• 2 cups baby spinach
• 1/2 large onion, chopped
• 14.5 oz. (can) chickpeas, drained and rinsed
• Extra virgin olive oil
• Course salt and ground pepper
• 1 tablespoon and 1 teaspoon curry powder (I used yellow curry, but the choice is yours)
• 1/2 teaspoon Garam Masala (or to taste)
• 1 tablespoon chopped fresh cilantro

Preheat oven to 375F. Toss cauliflower with olive oil and arrange in a single layer on a rimmed baking sheet, season with salt and pepper (optional). Roast for 15 minutes. Toss tomatoes with olive oil, season with salt and pepper, and add to baking sheet. Roast until cauliflower is slightly browned and tomatoes are soft, about 10 more minutes. Tomatoes should be slightly bursting.

In a medium pot, heat 2 tablespoons of olive oil on medium high. cook onion, stirring occasionally, until soft and slightly translucent. Add garlic, ginger, Garam Masala, and curry powder and cook, stirring until fragrant, about 1 minute.

Add chickpeas and 1 1/2 cups water; bring to a boil. Reduce heat and simmer about 10 minutes. (For a thinner curry, add another 1/2 cup water and cover to retain moisture). Stir in cauliflower, add spinach to top and cover, let simmer about 2 minutes, until spinach is wilted, and fold spinach into chickpeas.

Stir in cilantro, and any salt or other seasonings to taste.

Serve in bowls, adding tomatoes as garnish (to prevent becoming mushed in the sauce), add additional cilantro if desired.

I loved this recipe with traditional "store-bought" curry so much, I purchased a few ounces each of Lemon Curry and Muchi Curry to try the next time from Sunrise Natural Foods. I have also been roasting more veggies; I like how they turn out, especially tomatoes. Cauliflower is especially nice because it is usually rather bland...roasted gives it a nice flavor and eases the texture up a bit.