Episode 17-Sunshine is here to stay

Trying to get the show notes out so I can release the Podcast tonight…

I’m being a little lazy (ok a lot lazy with show notes) I will improve them tomorrow night:


Daybreak shawl-10 rows of each colors

Isis back of shell done-need to do front so I can connect it to knit in the round

Joined Badass womans yarn club-kitchen sink dyeworks; Cool example of package from this club

Knit in Public Day (update)


Down on the Corner:

New Design idea-rooster

Fiber Frolic-Frames




Food for Thought:

Lemon Chicken


For the Chicken


  • ·2 large chicken breast fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
  • ·¼ c  soy sauce
  • ·1 egg
  • · 2 tablespoon cornstarch
  • ·2-3 tablespoon canola or vegetable oil, for frying
  • ·4 thinly sliced scallions, to serve

For the Sauce

  • ·1 large lemon, zest and juice, (1/4 cup)
  • ·2 tablespoons sugar
  • ·1/4 cup water
  • ·1 teaspoon cornstarch
  • ·salt and freshly ground black pepper


  1. Put the chicken in a bowl and toss with the soy sauce. Leave to marinate for 30 minutes.
  2. To make the sauce, whisk together the lemon zest and juice with the sugar, water and cornstarch in a small saucepan. Bring to a boil, whisking constantly until thickened, then keep warm.
  3. Meanwhile, heat the oil in a large heavy-based saucepan. Whisk together the egg yolk and cornstarch in a small bowl to make a batter. Toss the chicken in the batter and fry for three to four minutes on each side until golden and cooked through.
  4. Transfer to a plate and spoon the warm lemon sauce over the chicken. Scatter the scallions over the dish before serving

 Clothed in the Lamb Podcast


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June 2011
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