I got home on Friday to find a Mysterious Package waiting for me…
I opened it to find a lovely package of wool and needles, courtesy of Knit Picks.
Look at all the pretties!
Actually I don’t think I ever mentioned it, but I started learning to knit last month. So that Ravenclaw scarf that was going to be Tunisian crochet? It’s now being knitted.
The wool is so nice, not colours I would have chosen normally, but really lovely, and I’m so excited to find projects for them. And did I mention they’re super soft and squishy? Cause they’re super soft and squishy
Oh, and another thing…
I got ratties! They’re two little girls and they’re so sweet. Except when they try to eat my fingers. But apart from that, they’re cute.
(I just realised it’s actually the same one, Geraldine, in both these photos, the other one was asleep).
And hard to photograph.
Edit: And here’s Milford. (I think. They look pretty much exactly the same except for their eyes)
Heyyy you guys… My wool arrived!*
I just got it yesterday and I’m so happy with it. I’m especially loving the Hazelnut colour. It’s got a little more red in it than I expected, but it’s just divine. I can’t wait to start my scarf!
I can’t think of a good way to transition from wool to eggs, so I’m just gonna go ahead and jump straight to the recipe now, okay?
Paleo Frittata Cups
- 1 rasher of bacon, finely chopped
- 1 1/2 cups zucchini, finely chopped
- 1/2 cup each of capsicum, grape tomatoes and fetta cheese, finely chopped (kinda getting sick of saying that)
- 1 spring onion… you guessed it: finely chopped
- 4 eggs
- Oil for frying
- Pepper to taste
Preheat oven to 180 degrees Celcius
- Fry the bacon in a little oil
- When the bacon is almost cooked, add the zucchini and capsicum and fry until soft, then place on a piece of paper towel to soak up any excess oil.
- Whisk the eggs in a bowl, then add all other ingredients except pepper and mix.
- Divide the mixture evenly between 4 large nonstick muffin cups (silicon works best), sprinkle with a little pepper and bake at 180 deg C for 20 minutes.
Enjoy! These are nicest fresh, but they’ll keep in the fridge for about a week. They’re great for breakfast or with a salad for lunch