My current work in progress:

Seaforth designed by Alice Starmore, knit in British Breeds 5-ply Guernsey Wool on US 3 needles.


Soggy Monday

We are getting a *bit* of rain here today. I spent some time today googling for used arks for sale.

Lucy and I thank you for all your good wishes on “Lucy Day.” It hardly seems like it has been five years since Lucy came to live with me. She was in quite an affectionate snuggly mood yesterday. But then, she usually is.

She’s come a long way from the frightened, timid kitty I first met five years ago!

The pattern for the Unnamed Sock has been sent off to Gryphon, along with the sock itself. I’ll be sure to let you know when the pattern is available for sale at The Sanguine Gryphon.

Meanwhile, back at the ranch . . .

It’s a new sock in progress. What a surprise, eh?

This is being knit from ShibuiKnits sock yarn in the Orchid colorway (color #4201), on my ubiquitous 2mm needles. The pattern stitch is easy and fun to knit, and nicely stretchy, too. And it looks good in variegated yarn, so what’s not to like?

I’m calling this pattern “Summer 2008 Socks.” While it is not a particularly creative name, it is appropriate, because this pattern will be a freebie available only to the members of the Summer of Socks 2008. The pattern will be written in at least 3 sizes to make it as versatile and appealing to as many people as possible.

If you haven’t yet signed up for the Summer of Socks 2008, you still have time — sign-ups close May 15th. So hustle yourself over to the SOS ’08 sign-up page and get yourself signed up. Note that you *must* have either a blog, a Ravelry account and/or a Flickr ID to join.

Speaking of Socks

I revised my Sportweight Gusset Sock (pdf) pattern to cover a range of 4 sizes, from small to extra-large. It can always be found by clicking on the “free patterns” tab at the top of the blog.

Hey Grandpa! What’s for Supper?

I recently got review copies of the book The Splendid Table’s How to Eat Supper. I’ve really been enjoying delving into its pages. Not only does it have many drool-worthy recipes, but lots of good tips and basic information.

I don’t know about you, but I’m always on the look-out for recipes for stuff that is yummy, healthful, and relatively quick.

Would you like a copy of The Splendid Table’s How to Eat Supper? I’ve got one to give away, as I received two copies. Here’s what you’ve gotta do to be entered in the drawing for a copy of this book:

In the comments for today’s entry, leave me a recipe (or a link to a recipe) for an easy and healthful dish — it can be an appetizer, soup, main course, side dish, dessert — pretty much anything. Leave this comment by 5pm Eastern time on Thursday, May 15. I’ll choose a winner at random from among the comments.

Don’t be alarmed, by the way, if you leave a comment and it doesn’t show up right away. If there is a link in your comment, it might be held in the spam filter, but rest assured, I do check the filter a couple of times a day and release all non-spam comments. Sort of a catch and release kind of thing.

Lucy doesn’t understand the concept of catch and release. She is all about the catch. But not right now. Now she is all about the nap.


  1. Gwyndolyn O'Shaughnessy says:

    For a lovely dessert, peel a bunch of oranges and slice horizontally. Arrange in layers in a dish or pie plate. Sprinkle with cinnamon and rose-water. Serve.

  2. I’ve posted my favorite, super-yummy, super-easy, healthy granola recipe on my blog here:


    The book sounds wonderful!

    Brenda on the S OR Coasts last blog post..Presents!

  3. I love Cooking Light’s African Chicken-Peanut Soup. It uses a lot of staples I keep around the house and the leftovers are fabulous. And, combined with my favorite bread recipe, it is one of my favorite meals.

  4. martha in mobile says:

    Here is an easy, healthy and tasty soup for a soggy day:

    I hope you like it!

  5. Wow – I love the colors in that sock!
    Here’s one of my all-time favorite recipes. Yes, you have to make the pasta AND the spinach and beans – they go together beautifully! 🙂

    juless last blog post..This one’s for you, Sergeant Angel

  6. Summertime Pizza
    1. Pizza dough.
    3 1/2 cups flour
    1 cup warm water (between 95° and 115° F.)
    2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
    2 T honey
    1/4 cup olive oil
    1/2 tsp. salt

    2. Pizza toppings:
    One bunch of fresh basil, chopped up or shredded.
    One Tomato, sliced thin as possible
    Feta Cheese, crumbled
    Olive oil
    Shredded Romano cheese: About a 1/4 cup.

    Mix up a batch of pizza dough, and allow to raise once (about an hour and a half)
    Preheat oven (with a pizza stone in it, if you intend to use one, otherwise empty) to 450 degrees.
    Roll out pizza crusts. The recipe makes two fairly thin crusted pizzas.
    Sprinkle crusts with basil. Spread tomatoes evenly. Sprinkle with feta and Romano, and drizzle a little olive oil over the top.

    Bake at 450 for 10-15 minutes, or until the crust is a nice golden color.
    Be sure you bake both pizzas: one is never enough!

    courtneys last blog post..Knitting infidelity. . .

  7. Barbara-Kay says:

    My favorite healthy snack is to cut up an apple into wedges, and use low-fat, sugar-free vanilla yogurt as a dip.

    Looking for something creamier? Mix one individual-serving pack of applesauce (unsweetened) with one low-fat, sugar-free vanilla yogurt. Sprinkle top with cinnamon – yummy!

  8. This is for a wonderful lemon curd. Found it on a blog I read regularly, and I tried it already. Yummy.

  9. Here is is; make up your own name!
    1 cup shredded cheddar
    1/4 cup shredded carrot
    1/4 cup tiny diced celery
    1/3 cup shredded apple
    2 tablespoons chopped raisins
    1 heaping tablespoon wheat germ.
    moisten to taste with yogurt or mayo
    Yummy on crackers or whole wheat bread!

  10. First, allow me to give you a virtual “High 5” on the Orchid color way. I’ve bought two hanks of it!!!! I just love the colorway, and it’s so soft. I had to pet it for a bit when I first got it.

    Second! My recipie. It’s super tastey. It’s from Cooking Light, it’s the only recipie I’ve really ever liked from them.. (Perhaps it’s because I don’t use the light versions of the ingredients.) It calls for bread bowls.. Too much work for me, but some shredded cheese and crumbled corn chips are a yummy topper!

    Megan S.s last blog post..Sweaters

  11. Gretchen says:

    Lemon Hummus

    1 large can chickpeas
    2 lemons
    handful of fresh dill (must be fresh)
    olive oil
    salt & pepper

    Mash chickpeas with a fork for a rustic hummus, or a food processor for a smoother hummus. Add zest and juice of both lemons, a lot of chopped dill, and enough olive oil to make the hummus creamy. Salt & pepper to taste.

  12. Food! Always a winner! Thanks for the reminder on the SOS sign-up. I’ve been meaning to do that.

    My favorite online recipe is one for Chicken Tortilla Soup I *love* the CTS at Claimjumper and this one is a duplicate IF you run everything (except half the corn and the chicken) through the blender (otherwise…not so much). I always cheat and buy a pre-roasted chicken at the grocery store for the meat. One of my favorite cold weather staples!

    Tracys last blog post..The Romans are Leaving!

  13. OK–so I used this recipe for another knitter’s contest. It is still a yummy healthy recipe, and I love to share. Here it is:

    Caths last blog post..NH Sheep and Wool

  14. ivyrose says:

    Here is my recipe for a great and different salad
    Fresh spinach-1 bunch
    1 large orange peeled and cut in 1 in. chunks
    1 avocado, peeled and thinly sliced or in 1 in chunks.
    1 small red onion sliced and then split into rings
    Toss all together. Top with sunflower seeds and dress with a balsamic or raspberry vinagrette, or olive oil and red wine vinegar.

  15. Barbara McCall says:

    Barbara’s Summer Potato Salad
    Using new potatoes, cut in half – or quarters – and boil until done. Drain. Immediately sprinkle with a high quality vinegar. Then add salt and pepper and chopped fresh herbs (whatever goes with the other things you are serving). Drizzle with olive oil, taste, adjust seasonings and serve warm, room temperature or cold.

    If you choose to use larger red potatoes or Idaho potatoes, peel and chop before boiling. Drain and shake them around in the pan to break up the potato edges so that they absorb the vinegar.

  16. Castiron says:

    My favorite basic supper recipe is Crockpot Bean Soup, posted on my blog:

    (Actually, my very favorite basic supper recipe is “throw big hunk of beef into crockpot, add a chopped onion and pinch of thyme and glug of red wine, let cook all day”. But the bean soup makes more meals.)

  17. My favorite summer-time, no-fuss greek salad. Chock full of leafy greens and monounsaturated fats. In a salad bowl, mix

    3 big handfuls of baby spinach leaves, washed;
    1 medium heirloom tomato, sliced in wedges;
    Spicy green olives, pitted and chopped however you like (mincing will make the salad less spicy);
    1 handful of crumbled feta cheese.

    Toss salad and add basalmic vinagrette to taste. Gah, I’m getting hungry just thinking about it. For the heirloom tomato, try Brandywine or Brandywine yellow.

  18. I was looking for a quick and easy lunch and a friend suggested Salsa Rice. A cup of rice and two tablespoons of salsa (medium hot) later and I had a great lunch. Now I make it as a side dish too.

    Re: Lucy’s nap–I love the position. I can’t tell where Lucy begins and where she ends.

  19. Here is my most-requested picnic dish,
    Pineapple Fluff

    8 oz fat-free cream cheese, softened
    6-serving size vanilla instant pudding mix
    1 can crushed pineapple in juice (NOT drained)
    1 can pineapple tidbits in juice (drained)
    8 oz tub fat-free Cool Whip

    In large bowl, mix crushed pineapple and cream cheese with electric mixer. Add pudding mix and blend well. Stir in pineapple tidbits. With rubber spatula, fold in Cool Whip. Chill before serving.
    Other flavors of pudding mix work well also. We’ve tried French Vanilla, Banana Cream and Pistachio. You can also add coconut or mini-marshmallows for variety.

    karen ws last blog post..Random Friday

  20. I found this recipe in a Denise Austin book a few years ago. It’s a great breakfast: toast 2 low fat waffles, spread a spoonful of low fat ricotta cheese on each, top with slice fresh strawberries, sprinkle just a tiny bit with Splenda (the Splenda was my modification). Or toast 2 waffles, top with nonfat vanilla yogurt, sliced fresh strawberries and a sprinkle of granola.

  21. Belated Happy Lucy Day! One of my favorite tasty and healthy (and pretty easy) meals is Dr Weil’s Spaghetti Squash Casserole. Lots of leftovers that freeze well, too.

    Chriss last blog post..Where are you, spring?!

  22. PICAdrienne says:

    Poached Chicken
    3 cups sodium free chicken broth, or water or a mixture
    2 boneless skinless chicken breasts
    1/2 medium shallot diced or green onion chopped or a couple of teaspoons of chopped chives
    minced clove of garlic, per your taste
    let poach until the chicken falls apart over medium heat

    This is a great ‘ingredient’ chicken too. My kids love this with rice or noodles or salad, or as salad or stealing it as I am trying to get it out of the pot.

  23. My mother -in-law makes the best tomato soup I’ve ever had – and it’s just the thing with some cheese toast on a cold rainy day.

    Sautee a minced onion and as many minced cloves of garlic as you like in 4 tbsp. of butter. When they are translucent, pour in 1 qt. of milk. Bring this up to a simmer. Meanwhile, add 2 tsp. to 1 tbsp. of baking soda to a qt. or more of tomato juice. If you want to add some substance, quarter canned whole tomatoes and add them to the juice. Once the milk is at a simmer, add the tomato juice/tomatoes and stir. Season with salt, pepper, and herbs to taste. I like thyme and oregano with a dash of cayenne.

    I don’t think you’ll miss a thing if you use 1% milk, even skim if you prefer. Bring on the vitamin C!

    Queues last blog post..Adventure 2008 – #2

  24. I like to make a french onion soup. Shop and saute over lo-med heat 1 large onion in butter.After sauteing for about 15 min, Add beef broth and a 1/4 cup of red wine and simmer for another 15-20 minutes.Ladle into Oven proof bowls, put a thick slice of crusty peasant bread on top and add cheese and broil till the cheese melts. Yum.

  25. Not to change the subject, but have you done any baby socks/booties? If so, can you suggest something easy and idiot proof with limited, or preferably, no assembly required? I have knit socks, fingerless gloves, scarves, sweaters, hats and even done stranded color work and cables in the 40 years (on & off) I’ve knit. Baby booties will be death of me. I just tried a second pair after giving up on the first pair last week And my cousin’s brand new baby will be in college by the time I sort this out. Thanks!

  26. Ann Rose says:

    I’ll offer up my recipe for an “Uncle David,” in honor of my late uncle who always drank his orange juice with a splash of milk : Combine 1C orange juice, 1/2C 1% milk and 1 T vanilla extract (ratios can be adjusted to your taste). Pour over ice or, if you want to get fancy, crushed ice. It’s a little bit like that famous vanilla-orange-cream drink from the mall, but without added sugar.

  27. A favorite breakfast

    Joan’s Breakfast Bread Pudding

    Recipe By :Revised by Joan Callaway
    Serving Size : 1 Preparation Time :25:00
    Categories :

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    8 slices diet whole wheat bread (I use Winter Wheat bread – like it for the crunch!)
    1 cup blueberries or diced apples
    2 cups 1% milk
    1 cup Egg Beaters® 99% egg substitute (or beaten eggs)
    Splenda to taste to sweeten
    2 teaspoons vanilla
    2 teaspoons cinnamon

    Dice bread into cubes and place in small baking dish. Sprinkle berries or diced apples over top. Mix milk, Egg beaters, Splenda, vanilla and cinnamon and pour over the top.

    Bake at 375 degrees for 25-30 minutes. Pop it in the oven while you go take your shower.

    “4 W.W. points for the whole thing.”
    – – – – – – – – – – – – – – – – – – –

  28. Cilantro-Serrano Pesto with Grilled Chicken and Penne is frickin’ delicious. Especially in the summer when you can get fresh tomatoes and grill the chicken (although it’s good with broiled chicken, too!) We eat it all the time.

  29. I love asaparagus and this one keeps it crispy without a heavy sauce:
    Enjoy! Now I’m going to go look at all the other suggestions!

    Marias last blog post..My Kind of Test

  30. Sounds crazy, tastes great as a side dish w/ pasta entree:

    Peel a few oranges and slice, thickly.
    Toss with good olive oil, sprinkle with freshly cracked black pepper and a little salt to taste.

    That’s it. Sweet & savory = divine!

  31. With hubby recently being diagnosed with diabetes, you’d think I’d have scads of recipes. My brain must be all wet from the rain as well.

    Hope you’re not in any of the areas I’ve seen on NBC4 tonight. Those of us that live in the sticks of Front Royal (Front Rawl if you actually live here) did get over 2″, but that’s nothing compared to y’all in the “city”. (Clarification – if you live where I do, ANYWHERE east of here is considered “The City”)

    There’s your redneck lesson for today!

    Deb B. in VAs last blog post..April??

  32. So easy, I’m embarassed to call it a “recipe” but it’s surprisingly delicious. I give you- Mom Reimer’s Black Bean Soup: 1 can black beans + most of a jar of mild salsa. Possibly some water to thin if your salsa is thick. Blend together in cuisinart or blender. Heat through. Serve with chopped cilantro & dollop of sour cream or plain yogurt.

  33. Hmm I’ve got a mostly healthy recipe. More of a desert, but fast, and great for get-togethers in the summer.

    Make a batch of sugar cookie dough and make one large cookie, either in a round cake tin, or on a cookie sheet. Mix up cream cheese with some sugar, no specific amount, just to sweeten it. I usually do it by taste. When the cookie is completely cooled, spread the sugared cream cheese onto the cookie. Lastly, decorate it with fresh fruit, bananas, strawberries, raspberries, and blueberries. Etc. Cut like a pizza and eat!

    It sounds a bit off, but it’s really good and I have to say that every time I’ve made it, it’s always been a hit (and there are never leftovers lol)!

    Hatties last blog post..Sock and Fiber clubs!

  34. I love this food blog, and this is one of my favorite recipes I’ve tried…

  35. Super Easy Cottage Cheese Salad

    1 can crushed pineapple, drained
    1 small tub lowfat cottage cheese
    1 small box sugar-free orange Jell-O (dry!)
    1-8 oz. tub Lite Cool Whip

    Mix everything together and refrigerate for at least 2 hours. (Note: Do NOT prepare Jell-O, just dump the dry Jell-O in with everything else.)

  36. Cindy D. says:

    Easy and light somewhat light summer dessert:
    Slice angel food cake and top with fresh strawberries. Add a dallop of lowfat or nonfat whipped topping.

    This satisfies my craving for strawberry shortcake during strawberry season!

  37. Okay, here is my son’s favorite “horses door”..
    1 can crab meat, rinsed and drained. Combine with a small bottle of ketchup and about 1 tablespoon of horseradish. Let stand about an hour, if they will wait. Pour over an 8 ounce brick of low fat cream cheese. No need to mix, really, just pour it over the cheese. Scoop it out onto crackers, a little bit of the crab mixture and a little of the cheese. Delish!

    Marcia, in our house your recipe is called Kym Salad. It is named after my daughter who learned to make it from her grandmother when she was about 3. We never revealed the inclusion of the cottage cheese to her great grandfather because he really loved the dish and also maintained he was allergic to cottage cheese. He never had a problem with it in this recipe. He maintained the allergy until he passed and continued to gobble down his share of the salad whenever he was given the opportunity.

  38. Beverley says:

    Hi Wendy

    Well, not sure if you would call this healthy! But must be better than bottled and brought. And summer days and picnics etc


  39. Here’s one of my favorite healthy recipes: a lovely salad with arugula, toasted pine nuts, roasted beets (cooled, peeled, and diced), a few cherry tomatoes, and a little blue cheese crumbled on top. Dressed with a homemade dressing of olive oil, rice wine vinegar, salt, and pepper.

    Allisons last blog post..the classes I wish I’d taken…

  40. Boil pasta – cut up real mozzarella cheese, good tomatoes, some kosher salt, press a garlic clove, some basil chopped and add a little olive oil. When the pasta is done mix together – wonderful simple summer dinner.

    Amys last blog post..Excellent video – USAID can fund good things!

  41. Liz Chatwell says:

    Here’s my favorite fruit dip. It makes a TON though. I usually use the rest to frost a lemon sheet cake.

    one can sweetened condensed milk
    one tub Crystal Lite lemonade mix
    one tub of Cool Whip Lite

    Using mixer, beat condensed milk and lemonade mix. Slowly add Cool Whip. Enjoy with fresh strawberries, bananas, pineapple, etc.

  42. Love the SoS socks!
    Simple Spinach Salad: Toss of couple of handfuls of baby spinach in a bowl, thow on some chopped macadamia nuts and some craisins and drizzle some balsamic vinaigrette over it.
    Loads of iron and other good-for-you stuff and it tastes great!

    We lost power with the rain in Bethesda today. Fun.
    …and I’m totally going to start browsing your comments for supper ideas from now on. Yummy stuff!

    Teresas last blog post..Recently seen…..

  43. Easy & Fast Beans & Rice, is a recipe (or outline) of my own invention. Infinitely variable, it’s good when the cupboard is nearly bare and for turning leftovers into something new.

    auntiemichals last blog post..Easy & Fast Beans & Rice

  44. My current favorite chicken recipe – made a few modifications so it was healthier. I get bored of the same old baked chicken 🙂

  45. Pensguys says:

    WHAT a blast from the past? (“Hey Grandpa! What’s for supper?” Can you say “Hee Haw”?) LOL

  46. I just tried this wonderful salad from a blog called Everybody Likes Sandwiches. It’s a salad that uses couscous and yams!

    Loris last blog post..Moving on.

  47. Chipate is a great flatbread from Uganda. Below is a link from my blog:

    Purls last blog post..AGGHHHHHHHHHH!!!!!! *ahem*

  48. How about a nice, grilled chicken salad? I marinate boneless chicken breasts in a favorite salad dressing (vidalia onion viniagrette is particularly good) for about 2 hrs. or so. Grill them, slice and plunk on top of salad greens, an assortment of salad veggies and a bit more of the dressing that you used.

    Dianes last blog post..I’ve Been Tagged

  49. Mongo:

    Yummy Filipino bean and vegetable medley.

  50. Healthful? Do I get disqualified for not knowing any?

    I like lemonade pie and don’t think it’s terribly terrible for peeps:
    One graham crust

    Empty 1 14 oz can of sweetened condensed milk into a bowl. Add a 6 oz can of lemonade concentrate, defrosted. Whip together. Fold in one container whipped topping (maybe 10 oz?). Put in crust.

    Yummy, sweet, rich, cool, tart.

    Can make your own crushed pretzel crust and do this with limeade and it’s like a margarita thingy pie……..

  51. Wheat-Free Tabouli
    1 cup each:
    diced tomatoes
    peeled, seeded, chopped cumbers
    finely chopped flat-leaf parsley
    cooked quinoa
    1/2 c finely chopped green onions (OK to include the white parts too)
    3/4 c sesame seeds – toast in a non-stick pan on stove burner, stirring until you hear lots of popping seeds
    Mix the vegetables and quinoa together, and add sesame seeds right from hot pan so they cool quickly.
    Dressing – equal amounts of olive oil, lemon juice and water. a dash of vinegar. You will want about a cup or more total – depends on how ‘juicy’ or dry you like your salad. Add salt and freshly ground pepper to taste to the dressing – and remember you can adjust salt and pepper later if more is needed.
    Mix the dressing with all other ingredients and refrigerate for 1 hour to overnight. Stir again before serving.

  52. My favorite Beer Bread Recipe

    3 cups all purpose flour (sifted)
    3 teaspoons baking powder
    1 teaspoon salt
    1/4 cup sugar
    1 (12 ounce) can beer – good beer is better
    1/2 cup melted butter

    Preheat oven to 375 degrees.
    You must sift flour before measuring and then sift all dry ingredients together BEFORE mixing.
    Mix dry ingredients and beer
    Pour into a greased loaf pan
    Pour melted butter over mixture.
    Bake 1 hour, remove from pan and cool for at least 15 minutes. (If you can wait that long)

  53. healthy recipe:
    Pizza dough
    1 Red Bell Pepper
    1 Green Bell Pepper
    Other Veggies
    1 8oz pkg of Cream Cheese

    Make pizza dough an a 9×13 baking sheet, following the package
    After pizza has coled, spread cream cheese over the pizza
    Cut up veggies and put them on top of the pizza
    Cut up the pizza and serve

  54. Black Bean Salsa Salad
    1 big can black beans drained and rinsed
    1 cup frozen peaches and cream corn, thawed (ETA: It’s a variety of corn if you can’t find it, substitute sweet corn)
    1/2 med green pepper diced
    2 med vine-ripened tomatoes diced (leave out the seeds)
    1/2 cup cubed cheddar cheese
    1/2 jar of salsa (whatever level of heat you prefer)
    1/8 cup of zesty Italian dressing
    1/8 cup lime juice

    Gently toss all ingredients in salad bowl. Refrigerate 1/2 hour to let flavours blend. Serve.

    Dorothys last blog post..I’m a Soccer Mom?!

  55. healthy recipe:
    Pizza dough
    1 Red Bell Pepper
    1 Green Bell Pepper
    1 8oz pkg of Cream Cheese

    Make pizza dough an a 9×13 baking sheet, following the package
    After pizza has coled, spread cream cheese over the pizza
    Cut up bell pepers and put them on top of the pizza
    Cut up the pizza and serve

  56. Black Bean Soup

    1 14 oz. can black beans, drained
    1 can Rotel (tomatoes with chiles)

    Whirl in blender or food processor. Heat or serve cold. Top with a squeeze of lime and a dollop of low-fat sour cream.

  57. Stephanie says:

    This lentil soup is satisfying, healthy, and DELICIOUS. A favorite at our house.

  58. Free State Brewing Company Artichoke Dip

    1 12-ounce can quartered artichoke hearts, drained and chopped
    .5 cup finely chopped yellow onion
    2 cloves garlic, minced
    2 tablespoons olive oil
    2 8-ounce packages cream cheese, room temperature
    1 8-ounce container sour cream
    1 cup shredded Parmesan cheese
    1 dash hot sauce
    1 teaspoon white pepper
    2 teaspoons salt
    1 loaf Wheatfields Ale bread (or bread of choice), sliced and lightly toasted
    In a medium-sized sauté pan, heat olive oil and cook onions until transparent.
    Add artichokes and garlic and cook for 3 minutes. In an electric mixer or mixing bowl, mix remaining ingredients with sautéed pan ingredients while they are still hot. Mix on low speed until well blended. Serve warm with toasted bread or reheat in a microwave later.
    Recipe courtesy of Rick Martin, head chef at Free State Brewing Company, 636 Massachusetts St. Lawrence, KS

  59. I love that sock. Too bad I used my yarn in those colors. I am glad I will get the pattern, LOL. I tried a Weight Watchers recipe for Spring Asparagus and Lemon Fettucine last week. It was great.

    Paulas last blog post..Moving Right Along

  60. Hey Wendy, here’s a yummy healthy recipe… it calls for an envelope Good seasons mix, and at first I had trouble finding it, but you just have to check in the baked goods aisle if it’s not with the other dressings. It’s called Easy Parmesan-Garlic Chicken.

    Krystals last blog post..Who would want hobo oil on their feet??

  61. Pasta with Dark Greens: garlic, olive oil, and greens tossed with (whole wheat) pasta. What’s not to like? Oh, the anchovies may turn you off, but they really make the dish taste rich, so don’t be afraid of them. And all of these ingredients have great health benefits.

    I like to make this with dandelion greens. It’s the season for dandelions; if you can’t beat ’em, eat ’em!

    Linda in Chicagos last blog post..Toronto: Part 2

  62. Lately I’ve been super enamored with a healthy breakfast my mom has all the time, and has coerced me into trying (and loving).

    Half a cup of plain nonfat yogurt (or nonfat vanilla, if you feel like it), 4-5 strawberries chopped up, and a quarter cup of super healthy high in fiber oat flakes. Delicious, and filling enough to get me through the morning! It’s also easy enough to do half-awake while the coffee perks.

    Mikaiyas last blog post..Maryland Sheep and Wool, and a detour

  63. vikknits says:

    Here is a delicious, easy, and healthy recipe. I’ve been making it for 10 years. Tarascan Soup.

  64. monkijan says:

    My own invention – this soup is simple, hearty, and perfect for a rainy night!

    1 tbsp. olive oil
    1 medium onion, diced
    1 lb. Lentils
    1 14-oz can crushed tomatoes
    2 tsp ground cumin
    2 tsp crushed oregano leaf
    1 tsp chili powder
    1 tsp garlic salt
    1 bay leaf
    ½ lb. thin whole wheat spaghetti

    Heat oil or melt butter in soup pot, stir in diced onion and saute ’til soft and golden. Add lentils and tomatoes, then water to cover by about two inches. Bring to a boil, then reduce heat to a simmer and add spices. (Can transfer to crock pot at this point.) Cover and cook, stirring occasionally and adding more water as needed, for about one hour. Lentils should be soft & have a nice juicy broth. Add salt (can take more than you think) & pepper to taste.

    Shortly before serving, Break dry spaghetti into short lengths and stir into the lentils. Cook for another ten minutes or so, until spaghetti is tender. More water may be added if needed or, if broth is ever too watery, just simmer uncovered for a few minutes. Thickens noticeably on standing. Serves 6 to 8 heartily. Great with corn bread!

  65. Theresa in Italy says:

    Hey, I’ve got ShibuiKnits in Orchid! Nice to see how pretty it knits up.

    Here’s our version of no-cook summer pasta: You need fresh tomatoes, any other vegetables you care to throw in (red onion, olives, bell peppers, etc.), olive oil, salt and pepper, chopped parsley and/or basil, and short pasta (e.g., shells, penne, that kind of thing—not spaghetti unless you’re desperate). Amounts are flexible, but I’d say at least a cup’s worth of tomatoes for a pound of pasta, more if you’re not adding any other vegetables. Cut up tomatoes, saving the juice; cut up other vegetables if using; put everything in large heatproof bowl. Add salt & pepper to taste. Let it sit. Half an hour is the minimum, 24 hours is the maximum (and in that case you might want to put it in a plastic container in the fridge and transfer to heatproof bowl when you’re ready to eat). Cook pasta, drain, add to tomatoes and their friends in heatproof bowl, drizzle over olive oil to taste. (I tend to be very frugal—maybe 1/3 of a cup of oil for a pound of pasta. My husband pours in half the bottle. But he exercises.) Toss in chopped herbs and serve. For a more substantial meal, add in pieces of mozzarella or chunks of canned, drained tuna.

  66. everybody loves this incongruous combo:

    6 cup melon cubes — such as honeydew, watermelon, cantaloupe, o
    2 med. cucumbers — halved lengthwise, seeded and sliced
    6 tbsp fresh lime juice
    ¼ cup honey
    ½ tsp kosher salt
    1 med. red thai chile — diced with seeds
    2 tbsp fresh cilantro — chopped
    grated zest of 1 lime
    Combine melon and cucumber in salad bowl. Mix remaining ingredients together in small bowl. Pour over fruit, toss well, and serve or chill up to 2 hours. This gets hotter as it sits.

    Serves 6

  67. I am a big fan of cold salads, and not necessarily the leafy type, but pasta, rice, or other grain based dishes, especially in the summer. This Cooking Light recipe for tabbouleh is one of my go-to dishes. Except I use a lot more garlic. 🙂

    carries last blog post..Blue

  68. Marina McIntire says:

    Easiest chicken (aka Chicken in the Fashion of my Country)
    Preheat oven to 350-375. Place chicken parts (one bird, cut up, or else breasts and/or thighs and drumsticks). Sprinkle with seasoned salt or a non-sodium spicy mix. Bake for 45 – 60 mins.
    Note the breathtaking lack of added fat and the speed and ease of preparation.
    Goes well with all sorts of side dishes or else just a salad.

  69. Oh, you evil temptress, you! 😉 My performance in last year’s Summer of Socks was embarrassingly pathetic, so I thought I’d knit a sock or two from the sidelines this year. But I’m totally taken with your new socks. They’re beautiful! So, I’ll probably register again this year, just so I can knit them.

    And since you’re offering multiple enticements in today’s blog entry, here’s my recipe, if you can call it that. I’m usually terrible about eating breakfast, but I’ve found I can quickly make my own mini yogurt parfait. Just take one serving of yogurt (I use Yoplait Light) and mix in half a sliced banana, and a half cup of granola (maybe a little more). It’s also good as a snack, and I find it’s pretty filling.

    Stephanies last blog post..Do I dare?


    I know its a long list of ingredients, but the chopping is minimal and fast. The rest is opening cans and spices.

    Bullwinkles last blog post..The Posts that didn’t happen

  71. I can’t wait to knit up those socks during SOS 08! Hooray! 🙂

    Here’s a simple recipe that I like for a quick lunch or to bring along on a picnic:

    Drain a can of chickpeas/garbanzo beans, throw the beans in a bowl, squeeze half a lemon over the beans, throw in several tablespoons of shredded Parmesan cheese, then top with a tablespoon or two of olive oil, stir, put in the fridge to chill. Then eat and enjoy!

    Emilys last blog post..Lyon, Coke, and Keith Haring.

  72. Pick me, pick me!

    Nettle risotto:

    30 – 4o nettle tips
    1 onion
    1 clove garlic
    little butter and/or oil
    glass white wine
    approx a pint of chicken stock
    parmesan cheese (as much as you can be bothered to grate)
    another knob of butter – from the fridge

    Wearing protective gloves (important that one!) pick about 30-40 fresh nettle tips. Wash them well (still wearing gloves) and blanch in boiling water for about 2 min. Cool a little, drain and chop finely (you can forget the gloves now).
    Meanwhile, bring a pot of stock to simmering point (we usually keep tubs of chicken stock in the freezer for this, although last night I used fish stock and it was delicious).
    Finely chop an onion and a clove of garlic, and fry in a little oil and butter – soften it, but do not brown it. Then add 7oz risotto rice and fry for a few minutes. Add the glass of wine and allow to boil off. Then add the stock, a ladleful at a time and stir occasionally to stop it sticking. When all the stock has been absorbed, and the rice is just firm to the bite, stir in the chopped nettles and remove from the heat. Add the cold butter and parmesan.


    Delicious, and satisfying war against nettles!

    Annes last blog post..Eat it and weep…

  73. This is a great lentil soup recipe, which, if you are doing old weight watchers, balanced out at ZERO points. Even though my ww days are long past, I still make this soup at least once a month, and my whole family loves it.
    Cook four pieces of bacon in the bottom of your large soup pot. Chop one large onion, and add, cooking until the onion is nicely soft. Drain any extra fat. Add 4 cups water, four cups chicken broth, a block of frozen chopped spinach(if you can remember to thaw it ahead of time, extra points to you!) and a package of washed lentils. Bring to a boil, and cook, covered, for about 45 minutes. Check for the consistency you like, cook a little more, or add some extra water. Stir in 1 T dry garlic powder, and simmer for 10 minutes. Fish out the bacon slices, and discard or chop up and throw back in.
    We also add sliced sausage to this if we feel in the need for a heftier dinner. It freezes well in small portions.
    I can’t wait to look through all the recipes.

  74. I love crockpots! Here is a link to my favorite soup recipe:

    Mo Bargers last blog post..The Reel thing

  75. Liz in IN says:

    I’m very bad with recipes, as I almost always simply ‘wing it’. But I’ll try to quantify one of our favourites side dishes.

    Vegetarian ‘Chili’

    (all ingredients…”or to taste”)

    1 med onion chopped
    1 clove garlic, minced
    1 ~15oz tin black beans *rinsed and well drained* (gets rid of a fair bit of sodium, and also makes them less…musical)
    1 ~15oz tin diced tomatoes (reg, ‘petite’, chili-ready, Italian…your choice)
    fresh cilantro (optional)
    frozen corn so it looks pretty and polka-dotty 🙂
    chili seasonings of choice (I use cumin, chili pwdr and a tiny bit of ground allspice, mon)
    Saute onion in a little oil until translucent. Add minced garlic at the end so it doesn’t get brown (or worse). Add beans, tomatoes, corn and spices. Heat through (it can simmer for a while without losing its ‘fresh’ taste, but this is not ‘simmer all day’ chili). I sometimes add a tiny bit of (gasp) ketchup for sweetness and to make the mixture ‘stickier’.
    Add a bit of chopped cilantro before serving. Grated cheese, more fresh chopped onion and a bit of sour cream are nice toppers. We like this with any grilled meat or fish. It could also be served cold, or as a vegetarian supper.

    I sometimes substitute raspberry vinaigrette for the dressing.

  77. This is a topic I’ve been thinking more and more about as the mother of a 1 1/2 year old! Here is my most recent addition to my easy/healthy recipe file: (it’s at the bottom of the post)

    Fuji Mamas last blog post..Time flies…

  78. I’m not entering the contest because I already have the book–but just had to brag: in the back, in the acknowledgments, there’s mention of an Amy Rea. That’s me! I used to work for Lynne! I got to be around while many of these recipes were being tested–and they are truly fabulous. Enjoy!

    Amys last blog post..Friday food

  79. Here is my favorite summer pie recipe.
    Take 1 big box Chocolate pudding mix and make according to the Pie directions. Stir some Cool Whip into the mix to fluff it up. Pour into a graham cracker crust and put in the fridge to set up. Once firm, spread Cool Whip over the top and here’s a yummy chocolate kick. The sugar free pudding mixes taste just as good too, so it’s very easy to make this with very little calories. Enjoy!

  80. Alice Moisen says:

    Here is a very, very good spinach salad recipe. Everyone loves it!

    Strawberry Spinach Salad

    1 Lemon
    2 Tablespoons White Wine Vinegar
    1/3 cup Sugar
    1 Tablespoon Olive Oil(or oil of your choice)
    1 Teaspoon Poppy Seeds

    1/4 Cup sliced natural almonds, toasted
    8 oz(1 1/2 cups) Strawberries hulled and quartered
    1/2 medium cucumber, sliced and cut in half
    1/4 small red onion, sliced into thin wedges
    1 package (6 oz) baby spinach

    For dressing, zest lemon to measure 1/2 teaspoon zest. Juice lemon to measure 2 tablespoons juice.
    Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover and refrigerate until ready to use.

    Preheat oven to 350, spread almonds in single layer over bottom of cookie sheet or pizza stone. Bake 10-12 minutes or until lightly toasted.

    Hull Strawberries and cut into quarters. Remove seeds from Cucumber if desired, slice cucumber and cut slices in half. Slice onion into thin wedges

    Place Spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing, pour over salad gently tossing to coat. Sprinkle with almonds, serve immediately.

    Makes 10 servings.
    Calories 70, Total Fat 3g, Saturated Fat 0, Cholesterol 0mg, Carbohydrate 10g, Protein 1g, Sodium 15 mg, Fiber 1 g.

  81. What!? No recipes for Wildside Salmon? How about some fresh peas. Beau finds them difficult to pick up but yummy and worth the effort.
    You could shoot some of that rain up north–we’re getting dry, and you look to have plenty!

    miss sandras last blog post..Mom’s Day

  82. Healthy is relative. However, here is one of my favorite fast, crock pot recipes.

    Super Easy Pulled Pork Sandwiches

    3 lb. pork shoulder or other cheap tough cut of pork
    8 oz. of cola (not diet)
    8 oz. of prepared barbecue sauce
    salt and pepper

    Season the pork. Place in crock pot. Pour cola and barbecue sauce over pork (use your favorite brands). Put lid on crock pot. Turn to high. Go to work.

    Come home to yummy smelling house. Transfer pork to large deep bowl. Use two forks to “shred” pork. Serve on hamburger buns or any other type of bun you like.

    Dianas last blog post..A Wedding Shawl in Progress

  83. I got this from the ‘Dinner Tonight’ recipe in the Washington Post years ago. Saute some minced garlic in a tablespoon of olive oil. Add some shrimp and keep sauteing till they are the right color of pinkness to be done. Add chopped scallions for a minute then turn off the heat and add a tablespoon or two of dry white wine. Stir in a bunch of feta cheese. Serve over basmati rice next to a salad. This is to die for. I hope it is healthful enough…

    CarolineFs last blog post..LIFO

  84. Ooh, I am all about the easy! This is one of my husband’s favourites…take a boneless pork roast, pretty much any size, and slap it in the crockpot. Sprinkle it with a bunch of brown sugar (I usually use just enough to cover the top of the roast, and pack it down on top…but it’s really forgiving, so whatever suits your tastes). Drizzle a big load of worcestershire over the top of that–I generally use enough to make the whole thing wet, with a little bit extra just because). Slap the lid on the crockpot, turn it on low, and go to work. When you come home, the house will smell incredible, and you can nuke up some baked potatoes or something, and something green, and voila, you have a lovely pork roast dinner, for surprisingly little calories. The roast is very moist & flavourful, and I like to drizzle the cut slices with a bit of the cooking juices before serving.

    Y’know what else is great about this recipe? When you’re all done eating, take a couple of forks & shred up the leftover pork. Glurk half a bottle or so barbeque sauce over it, & mix it up. Reheat it the next day for some FANTASTIC shredded pork bbq sandwiches. Two meals for one! Woo!

    Heathers last blog post..Achtung! Sidebar Under Construction

  85. Brian and I have an easy to fix either chicken or pork recipe, directions are the same whether grilled or baked.
    take a couple of pork chops or boneless skinless chicken breasts
    and some apricot jam (or any other flavor you prefer apricot is what we use tho blackeberry would be good too) thaw the meat if frozen and put salt and pepper to taste on it , melt the jam over low heat until it pours easily from a spoon then, if baking, spoon it over the meat in a baking dish and bake at 350* for atleast 30 min(ckn) 20-30 min depending on thickness (pork) covered in aluminum foil, if grilling place the meat on individual pieces of aluminum foil and spoon it over then close the packets. The grill should be about medium heat. The timing on the grill will depend on several factors. once the 20-30 min is ovey your meat should cooked through. Remove the foil/open packets flip the meat and baste the meat with alittle more jam return to oven for about 10 more min, for the grill take out of the packets and place on the rack after basting to carmelize the sugars and add a fresh from the grill taste. Serve this with rice and a salad

    Danielle in SW MOs last blog post..Happy Mother’s Day!!

  86. Saute 1-2 pounds fresh shrimp (peeled, cleaned, deveined– get the seafood market to do that for you– saves time) in sesame oil, brown sugar, sesame seeds, minced garlic (as always, fresh is better), ground or fresh ginger, salt and pepper lightly to taste. 3-4 min. on med-high heat. Set aside to cool.
    When cool, toss shrimp with 1-2 heads chopped Romaine lettuce and crispy wonton strips. (I like the garlic ones, available in the produce section of the grocery store.) Toss all with a ginger based oriental dressing. (Marie’s is especially good.) Serve immediately.

  87. Mary Pat says:

    I love making variations on micowave ratatouille. It makes for fun farmer’s market shopping. Here is a good example of a fast one

    Wendy – thanks for another fun contest.


    The above is a link to my favorite meal. Though I probably use way more basil, and have found that cherry tomatoes make it exceptionally good.

    The sock looks great, and I can’t wait to try it in the Summer of Socks. Thanks Wendy!

  89. If you have a Trader Joe’s nearby, this one is a snap. (And if you don’t, you can easily make your own versions of the ready-made products used below.)

    1. Cook 1 cup of quinoa. (If you have a rice cooker, just cook the quinoa as if it were an equivalent amount of white rice. Easy peasy.)
    2. Dump the quinoa into a serving dish.
    3. Add one jar of TJ’s bruschetta.
    4. Add one can of TJ’s marinated beans.
    5. Stir to combine.
    6. EAT UP!

    Variations (use one at a time or all at once):
    –Serve this over baby spinach.
    –Add crumbled goat cheese.
    –Substitute pasta for the quinoa. (I like to use Barilla Plus penne.)

    Marshas last blog post..A brush with fame

  90. Which recipe to share! I love to cook, so I normally have a fairly well stocked pantry. If you have all the ingredients, this is really yummy.

    Garlic Chicken

    1 lbs boneless, skinned chicken breasts, cut into 1-inch squares

    Marinate for 20 minutes in
    1 TBSP light soy sauce
    1 TBSP dry sherry
    2 drops of sesame oil

    While this is marinating you want to chop the following
    4-8 cloves of garlic (depending on how much garlic you like, 8 for me)
    4 green onions cut on the diagonal.

    Mix together in a small bowl
    2 TBSP light soy sauce
    1 TBSP dry sherry
    1/2 tsp chili paste.
    2-3 drops sesame oil.

    Heat up your wok, add 2 tsp oil (if using a nonstick pan), put chicken wtih marinade in your wok, let cook on one side for about 2-3 minutes, then flip all the chicken and let cook on the other side for about 2 minutes (works better then stirring constantly). At this point add in the chopped garlic and green onions, stir fry for about 2 minutes, then add in the final sauce to coat the chicken.

    Serve with steamed rice, serves 3 to 4.

  91. Wow! What a GREAT idea,Wendy, there are some great looking recipes here. I’m going to have to come back and look at all of them when I have some free time. Here is a link to my Mango Salsa that is very easy and great with chips, or for a healthier alternative, eat with cottage cheese for a delicious breakfast, lunch snack etc..

    Janices last blog post..Happy Mothers’ Day!

  92. this is perfect for the fresh asparagus at the farmer’s market – frittata

    very tasty!

  93. Geraldine’s blog, Veggies, Crafts & Tails, is on a hiatus, but there are plenty of great healthy recipies (like this one for Green Lentil, Tomato & Basil Bake) in her archives, as well as links to her cookbooks! Miss ya, G!

    Cynthias last blog post..punch love

  94. Do I get extra credit if my recipe has Wildside Salmon in it?? It doesn’t, but I thought I would ask!
    Here is my recipe for Mango Salsa. It is easy, very healthy and great for the summer. You can serve it with chips, or for a healthier snack, I eat it with cottage cheese. Yum.

    Janices last blog post..Happy Mothers’ Day!

  95. Diane Quin says:

    1 container fat free cottage cheese
    1 small pkg fat free Raspberry Jell-O
    1 can pineapple chunks, drained
    1 can mandarin oranges, drained
    1 container fat free whipped topping

    Mix together – no fat, few calories, very refreshing for summertime!

  96. This recipe is not only super healthy, but it is also knock your socks off delicious. And frankly, in the summer, I always need another recipe or two for greens. I make this with fresh greens (mustard greens, spinach, kale, collards, vitamin greens, etc). though in the recipe she makes it possible for using frozen. Enjoy the essay too!

  97. Cottage Bread

    2 packets yeast
    2¾ c warm water
    1T salt
    2T sugar
    3T shortening
    6-6½ c flour

    Proof yeast in water with sugar.
    Add shortening, salt and half the flour.
    Add rest of flour.

    Let rise 30 min.

    Punch down.
    Divide into two loaf pans.
    Let rise 30 min.

    Bake at 350°F for 40-50 min or until golden brown and delicious.

    treks last blog post..In which Keebler tries bullet posting


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