Cast-On for Mystery Swap

Its time I started on the project for my partner in the WhoDuKnit Myster Swap. I've debated over something she would enjoy that could be made from one skein of yarn. Naturally I've looked through the new 'one skein' books and I've chased around the blogs looking for something interesting. I've finally decided. Last night I cast-on the stitches and knitted about two inches to see if I thought it would work out with the yarn she sent me for the swap. I think it will and hopefully I'll have a package ready for the post sometimes late next week. I'm not expecting to get much knitting done this week-end, just to much going on.

Today we will cut some of our beautiful iris and take for an exhibit at our local botanical gardens, Lewis Ginter. The gardens sponsor two plant sales each year and this week-end is the spring biggie. Iris rhizomes are not dug until late summer, early fall so our local iris chapter only has plants for sale at the fall sale so we're hoping this display of beautiful, colorful Iris will entice people back in the fall.

Tomorrow and Sunday is 'Arts In The Park' a yearly event in Richmond with hundreds of vendors and thousands of people. I love to go and spend most of a day seeing what these talented people are offering each year. Sometimes I buy, usually I look, but there is always something to wish for. My daughter also wants me to go with her and my granddaughter to the Children's Museum for a 'Princess Party'. I'd love to go just to see my princess dressed up like a princess. Perhaps there will be time.

Sunday we have a couple of garden tours to go to, then a picnic. Tonight I will make a pasta salad to take to the picnic. Here's the recipe I will use; it makes a huge bowlful and its so delicious.

Pasta Salad

For the salad mixture:
1-10 ounce box of pasta (your choice)
1 bunch of fresh cilantro
1 large green bell pepper OR yellow, red, or orange peppers, or a mix of colors
1 pint container of grape tomatoes OR 2 regular ripe tomatoes
3 scallions
1 small can of water chestnuts
1 small can of sliced black olives
1-14 ounce can of blacked peas OR black beans OR red beans

For the dressing mixture:
2/3 cup of GOOD olive oil
1/3 cup of tarragon vinegar
1 large or 2 medium cloves of fresh garlic, crushed
1/2 teaspoon Dijon mustard
1 or 2 drops of a hot pepper sauce
1 tablespoon cumin (do not leave out, it's what makes the salad)
1/2 teaspoon sugar
1 teaspoon salt

How To:
Make the dressing first, then while preparing the salad mixture, cook the pasta. This sequence makes everything come out in the order needed to mix the salad.

Dressing mixture:
In a small mixing bowl mix the olive oil, vinegar, garlic Dijon mustard, and hot pepper sauce. Whisk together until the mustard is blended well with the other ingredients. Add the cumin, sugar and salt and whisk until the cumin has dissolved into the oil and vinegar. Set aside to rest while the pasta cooks. When the pasta is cooked and cooled, whisk the dressing again then pour over the pasta. With a large slotted spoon, turn the pasta gently to cover all the pieces while not breaking the pasta.

Cook the pasta according to box directions or to your liking. When done, drain and cool by covering in cold water, then draining again. Have dressing ready to pour over pasta as soon as it is cool to keep it from sticking together.

Salad Mixture:• Wash the cilantro well to remove any dirt or grit then strip the leaves from
the main stem and let drain.
• Open the black olives, peas and water chestnuts; rinse the peas and water
chestnuts until all the foam is removed, then chop the water chestnuts.
• Rinse the scallions and chop fine, after removing the green blades and root.
• Wash the green pepper and dice into small pieces
• Wash the grape tomatoes and cut in half, or if using regular tomatoes, chop
into cubes
• Chop the cilantro leaves

Pour the pasta into a large mixing bowl. Add the cilantro and mix with the slotted spoon. Add the remaining ingredients turning with the slotted spoon until they are evenly distributed throughout the salad. Serve.

Any leftovers will keep in the refrigerator several days. Leftovers can be heated for a few seconds in the microwave if so desired; my husband does.