Winter in southern California

RecipeStitch
Written By Timmy Schultz
 

With a Double Cross Variation & Lasagna Soup

 

Welcome to my new series Stitchin’ & Bitchin’ in the Kitchen Where I share a recipe and needlepoint stitch that I am currently loving, and sometimes, I even share a few thoughts or funny stories…

 


Winter has arrived in Southern California. And by “winter,” we mean the thermometer has dipped below 70, and we’re all rummaging through the back of our closets for sweaters we haven’t seen since last February.

Here in Torrance, the South Bay version of winter might not come with snow or ice, but don’t let that fool you—it’s downright chilly. I mean, it’s practically scarf weather out there! Sure, the leaves don’t exactly change, but the way we bundle up, you’d think we were living in the Rockies.

And isn’t this the best time to be needlepointing? With the “cold” outside and the warmth of your favorite chair, there’s nothing like working on a new project while a pot of this Lasagna Soup bubbles away in the kitchen. It’s the little things—like cozy stitching and good conversation—that make this time of year so enjoyable.

So, grab your favorite canvas, put on a pot of tea (or a glass of wine—no judgment here), and let’s keep our hands busy and hearts warm this season. After all, who needs snow when you’ve got a good stitch guide, a cozy blanket, and a little time to enjoy the “winter” in Southern California?

Stay warm (and keep stitching!),
Timmy

 

Double Cross Variation

Instructions:
Double Cross Variation

I used Gloriana Silk – #096 – Summer Foliage – 3 Strands for the green and yellow lines.

For the dark green lines I used Balger – 8 Braid – #2829 – 1 Strand.

I did not use bugle beads in my example, but I put them on the graph so you could do some Continental Stitch and some bugle beads. This is a wonderful stitch for trees, bushes and other foliage.

 

Lasagna Soup

This is a wonderful soup on a cold winter’s day. ENJOY!!!!

Ingredients:

½ Pound of Ground Beef
½ Pound of Italian Sausage (I add about ¼ pound more)
2 TBS. Olive Oil
1 Large yellow onion Chopped
3 Garlic Cloves Chopped
1 15 oz. can of Diced Tomatoes
1 15 oz. can of Tomato Sauce
4 to 5 Cups of Chicken Broth (homemade is the best)
1 Cup of Tomato Juice (or water)
1 teaspoon of Basil
1 Teaspoon of Oregano
1 Teaspoon Salt and Pepper
8 ounces of Lasagna noodles broken in thirds.

Topping
½ Cup of Ricotta Cheese
½ Cup of shredded Mozzarella Cheese
¼ Cup grated Parmesan Cheese
¼ Cup of Chopped Parsley

Instructions:

  • Cook the Lasagna Noodles as directed on the package then cut into thirds.

  • Mix topping ingredients together and set aside.

  • Heat Olive Oil in a large soup pot and add the chopped onions and garlic.

  • Add the Ground Beef and Italian Sausage and cook about 5 minutes, drain off excess fat.

  • Add the tomatoes, tomato sauce, chicken broth, tomato juice and spices.

  • Bring to a boil, then reduce heat. Add the noodles about 10 minutes before serving.

  • Top soup with the topping mixture and serve.

I love this soup with a nice crusty bread and a green salad.

Timmy Schultz