Playing hookey

Just before Christmas, I wanted something crafty to do that was low key and I could 'just do' and get lost in its repetitive nature, something without thought, something to be picked up and put down, that could grow as fast or slowly as it wanted.

lousy photo!

   I had a random ball of multi coloured yarn for the middle and then picked up the various different colours to continue.  It has now grown to lap size but I shall keep going until I have used up the yarns.

I have always liked to cook and strive to do so from scratch using fresh produce, this was originally borne out of necessity as both myself, Daniel and Rebecca all have food allergies/intolerance and this is/was always the safer option.  I also enjoy growing and using herbs for both culinary and medicinal purposes, along with essential oils, so when Rebecca began her holistic training and was researching aromatherapy, it was right up my street.  Now, as Rebecca is very restricted in which therapies she can practice we have embarked upon a new venture together as we have both enrolled in a correspondence course for Diet and Nutrition Advisor.
It is completely elearning and can be achieved in your own space and time, (good job as its quite a few years since I have studied!)  We are really excited and looking forward to doing this together.

On a culinary note, I found this recipe for Spicy Chick peas and tried it out last night, they were really scrummy, the recipe states to store them in an air tight container, ermmmm welllll they didn't last long enough and I can see this being repeated often.  Ideal when having friends round for drinks and nibbles.

1 jar cooked chick peas
1 tsp garlic powder
1 tsp onion powder
olive oil (for coating chick peas)
salt/pepper to taste
hot sauce of your choice  (I used madras paste)

Pre heat oven to 180/200, drain, rinse and pat dry the chickpeas.  In a bowl mix the rest of the ingredients and coat the chickpeas thoroughly.
Spread out on a parchment lined sheet and cook for 40-50 mins, stirring around every so often to get even browning.. Remove from oven cool before eating.  Store in air tight container with a little rice in the bottom to ensure they stay crispy.

Easy peasy!  change the spices for 1/2 tsp cinnomon, 1/8 tsp nutmeg, 1/8 tsp sea salt, 1 tbs honey, mix into 1/2 tbs olive oil for a sweeter version - but this time cook the chickpeas dry first then remove them, toss in the oil mixture and return to the oven for approx 10 mins. just as yummy!

If your house is anything like mine there are so many gadgets around all with their own charging leads etc that sometimes it hard to remember what belongs to what.  This idea kills two birds with one stone and recycles too.  Take a card inner from your finished paper product, fold up the lead, write the appliance on the card and you have a tidy, labelled easy to find solution.

You could always paint the card if wished, but as mine end up in a drawer anyway I didn't bother.

take care