Burrrr……It is cold here! We have had about 2 weeks of very cold weather for Southern Indiana. With temps in the single digits at night and in the teens during the day, we are bundled up and ready for some warmer temps.
As usual, we are the marathon dog walkers, no fenced yard, and large dogs equals our own exercise routine. This has resulted in a hat knitting binge for me. Quick and warm, everyone needs a hat.
My mother always taught me that most of the heat escapes through your head, and you need to wear that hat to stay warm. Now I have read the study that determined that may have been misleading, but when it’s 4 degrees out and the wind at 30 mph, I’m not going out without my hat. When the temp dips this low it feels great to put on a knitted wool hat and bundle up against the winds.
The pattern I used is a free one from Bernat for bulky yarn, I used Bernat yarn felting natural wool in color 94310, (a pink/purple blend). On size 8 US circular needles, using the magic loop technique. (see here for a great YouTube tutorial from the KnitWitch)
It took approx 120 yds of bulky weight yarn for me to make this hat.
While knitting on a cold day, what more could you want but some homemade chili cooking in the Crockpot?
Vegetarian Crockpot chili (or stove)
1/2 cup dried small red kidney beans
1/2 cup dried black beans
1/2 cup dried adzuki beans
Place all of the dried beans in a bowl and cover with water the night before. If you would like to make this on the stove or in a hurry use a can each of beans.
1 can (28 oz) of rotel diced tomatoes with chilies
1 large onion diced
1 green pepper diced
V8 juice, approx 2 cups, more if you like thinner chili
Soyrizo I can usually find this at a local grocery store, used to be harder to find locally for me, great meat/protein alternative
3 T Chili powder
3 T Cumin
1 t Red pepper
1 T Oregano
Drain beans and rinse well. Add to Crockpot, add the rotel, spices, and diced ingredients. Now add the Soyrizo and cover all with just enough V8 juice to cover all ingredients.
Cook in your Crockpot for 8-10 hours on low or 4-6 hours on high. If you are using canned beans on the stove, bring to a boil and simmer for 40 min.
Serve with homemade cornbread
My grandmother would make this in the original cornbread molds that looked like little corns.
Nanny’s homemade cornbread
1 cup flour
1 cup cornmeal
2/3 sugar (we always use half white, half brown sugar)
1 t salt
1 T baking powder
1 cup milk (skim ok to use)
1/3 cup oil
Preheat oven to 400 degrees
Mix all ingredients in a bowl.
Pour into a 9 x 9 pan, or muffin tins
Bake 20-25 min in pan, 12 min or so in tins (depending on how full you fill them), or until toothpick comes out clean.