Last Friday I went into Ravinia to see Nickel Creek with Fiona Apple.
See…
Can’t you tell? Well, try squinting. There, that’s better. The concert was great. There were some very innovative versions of Ms. Apple’s music. It was fun to hear it in a bluegrass-y style. She only sang – no piano. The members of Nickel Creek really have flying fingers. Since we had lawn tickets, I only had a few fractured glimpses of the musicians – hence the pictures. An enjoyable evening indeed. I knit for the early part of the concert, but, after a yarn-over or two, I decided it best to abandon the sock for some tree gazing:
Last night I went to a new SnB. It was a fun evening and I got a lot of knitting done on my sock. I started the heel of the sock. I hope to finish it this weekend. The folks there were quite nice. There were a couple of people new to knitting and several veterans. I’ll try to go back next week.
Tonight I made a yummy dinner. It was easy and quite tasty. Here is the recipe:
Spinach Lasagna
1/2 package no-boil lasagna noodles
1 jar marinara sauce (24 oz.)
2 cups ricotta cheese
1 egg
1/2 cup parmesan cheese
1 tsp. italian seasoning
salt and pepper to taste
24-28 oz. frozen spinach, thawed
2-3 cups mozzarella cheese
Preheat oven to 350 degrees. Mix together the ricotta cheese, egg, seasonings, and parmesan cheese. Add the spinach and combine. Spread 1/2 cup-ish of the sauce in the bottom of a 9×13in pan. Place a layer of noodles down. Layer the spinach mixture, followed by some of the cheese, sauce, noodles, the rest of the spinach mixture, more cheese, sauce, then noodles. After this layer, press the layers down to even it out. Then top it with the rest of the sauce and cheese. Bake, uncovered, for 30-40 minutes until the cheese on top is golden brown and bubbly. Let it sit for a few minutes before cutting it. Enjoy!
I hope to have pictures of a completed pair of socks and perhaps a lizard ridge square by the end of the weekend.














