Thursday, September 16, 2010

market socks

Hello, hello....how're you all doing?

I know these socks are officially titled "my heart beets 4u", but I couldn't resist photographing them with these gorgeous onions I purchased at the market on Tuesday. Now I need a recipe for the onions...any thoughts??

Thank you all so much for all your kind words about the dahlia images! I'm so glad you enjoyed them.

And abot that STR 'Rare Gem' from Tuesday...if you like that color, you might also like Muddy Autumn Rainbow, Sassafras, or Rooster Rock...they arent' exactly like the rare gem, but have some similar color elements.

The week is speeding by and kind of leaving me in its dust. I'm very glad it's Friday-eve! :)

I hope you're having a great week!

We must learn to reawaken and keep ourselves awake,
not by mechanical aid,
but by an infinite expectation of the dawn.
~Henry David Thoreau

My Heart Beets 4U socks designed by Anne Hanson for RSC in STR 'Firecracker'

6 comments:

Kristi aka Fiber Fool said...

What a perfect match to those onions! Our curry cookbook often call for red onions. My other favorite onion recipe - Persian Onion Soup calls for yellow and I think swapping for red would not work terribly well in that one.

I've seen Rooster Rock in person and it is great!

Susan Voegtly said...

Dear NeuroWoman, You may be stinky (depending on what you do with those onions) but you are no longer a poop!
Thanks for the hints of more colorways of BMFA STR to purchase. Sure hope you know that I am only "joshing" you - you are always a gem! Sorry no recipe with onions to send to thank you.

Hugs!

sockdoc said...

You have inspired me to go wind the yarn to take on the plane tomorrow! Firecracker it is!
Onions: Great Italian read sweet onions. I too have eaten many this summer: Saute and toss with roasted asparagus or just slice and toss in with the asparagus (olive oil, sea salt, fresh pepper, roast at 400 or so til just right). OR Someone gifted me some with a bursting with ripeness heirloom tomato: toss thinly sliced or nice small chunks of onion with chunks of tomato, chiffonade of basil, really good olive oil and basalmic vinagrette and more sea salt/fresh pepper....MMMMMMM with a bit of good red zinfadel to accompany (last nights dinner! with a slice of yummy bread!)

Unknown said...

Roast them with olive oil and kosher salt and then add cherry tomatoes after awhile and roast those, too. Throw them on top of a squash risotto or a cut of meat. Would be good with grilled fish, too maybe?

Lolly said...

How about an infinite expectation of NK's pictures, Mr. Thoreau?
They definitely make me smile!

Lolly said...

Onion recipe? Just slice and eat plain and raw with fresh tomatoes, purple-hull peas, and cornbread! (yes, I'm a Southerner) :)