Actually, I've taken very few photos with my camera recently because I've been taking almost all of my pictures with my phone and posting to Instagram instead. You can find me there under kyndal3. So, not much to show you here but I just took these off of my camera.
We have our kiln up and running. We've done a few firings but the kiln we have was given to us and it's like an old car. There's plenty of things going on with it that requires us to put money and time into it. Last night we were finishing up a glaze firing and it wouldn't get up to temperature. Some of the elements burned up and that means we'll have to take everything out, pull the kiln apart and replace some elements. But, I have to say that I am LOVING it. I love working with clay and the sky's the limit. In the next few weeks I'm going to be taking a pottery class and I'm looking forward to what I can create on the wheel.
This shows you how old these pictures are. I literally just took them off my camera. Here we have our Christmas tree. Remember Christmas? The next one was when I took Solomon aside and gave him the Santa talk. He'd been asking me so many questions and I think we held out long enough. I hate lying to my kids and at this point, it doesn't feel good to keep up the whole Santa story. He was so sweet about it. I was upset and he was telling me, "mom, it's okay, it's okay!" What a relief. Just one more kid to go.
I knitted a lot of these scarves this Christmas. You can find the pattern on Ravelry (link at the side). Fun knit that I used a lot of scrap yarn for.
And finally a recipe for you. This one came from my mother-in-law. I've been changing my diet around a lot lately. I've actually been working toward less and less grains. I tell you, it's hard. This recipe has lentils but I'm thinking that I could use some greens instead of lentils. It's a hearty meal that would go well with a side salad for dinner. It's super yummy. I took shortcuts in writing the recipe as if you know how to cook lentils and roast squash. : )
Roasted Squash and Lentils
1 cp French Lentils cooked, cooled and drained
1 lb. winter squash, cut into 1/2 inch cubes roasted in olive oil
4 Tbs. olive oil divided
2 Tbs. country Dijon mustard
1 Tbs. red wine vinegar
2 Tbs. minced red onion
1 tsp. honey
1/2 tsp salt
freshly ground pepper
1/4 cup chopped walnuts
Whisk together mustard,, vinegar, onion, honey and 3 Tbs olive oil. Gently toss with lentils and squash. Season with salt and pepper and sprinkle with walnuts. Enjoy warm or at room temperature.
