After ripping out the old Fixation sweater (you might remember Jackson as an Oscar Meyer look-a-like) I knit it again in a larger size with a larger needle.
While he is, of course, cute as a button, the variegated yarn doesn't quite flatter his cute little Buddha belly.
It popped over his head like a charm and will probably fit him for a year or two as there is plenty of length in the arms and body. If he's like his daddy the middle will slim down as soon as he gets his running legs.
Now it's time to get back to the rest of the knitting projects. I must have six sweaters that I started during the time I spent with my mother. I was a little surprised at how difficult it was to pick them up at first. So many memories in those stitches.
Finally, I remembered! I've been meaning to post this recipe for awhile now. Someone passed it on to me a few months ago and I loved it so much I went out and bought the book - Eat, Drink & Be Vegan.
ONE WILD CHICK SOUP
1 tbsp olive oil
1 � cups red onion, diced
1 � cups celery, diced
� cup carrots, diced
3 cloves garlic, minced
� cup uncooked wild rice, rinsed
� tsp sea salt
freshly ground pepper
1 tsp dry mustard
1 � tsp dried thyme
1 � tsp dried oregano
� tsp dried marjoram
3 � cups cooked chickpeas (I used canned)
4 cups vegetable stock (I used chicken)
3 cups water
2 bay leaves
2 tbsp nutritional yeast
1 tbsp fresh sage, minced (or � tsp dried)
1 tbsp fresh thyme, minced (or � tsp dried)
In a large pot on medium heat, add oil, onions, celery, carrots, garlic, wild rice, salt, pepper, dry mustard, dried thyme, oregano, and marjoram and stir to combine. Cover and let cook for 5-6 minutes, stirring once or twice. Add 2 � cups chickpeas, stock, water, and bay leaves and stir to combine. Increase heat to bring mixture to a boil Once boiling, reduce heat to low, cover, and simmer for 45-55 minutes, until rice is fully cooked and inner white of grain is exposed. With a hand blender, briefly pulse soup to add some body and creaminess if desired. Stir in the reserved 1 cup chickpeas, nutritional yeast, sage, and fresh thyme, and cook 2-3 minutes. Season to taste with additional salt and pepper, and serve. (I put all the chickpeas in at the beginning and don�t blend)