Friday, July 23, 2010

The Wrap Group -- July/August #4

Hi Wrappers!

I've been really busy working on the kit for tonight's Friday Night Knit Club (FKNC), so I'm going to tell you a little about it just in case you want to come get one. I think it would make a great closure for one of your wraps. I designed a flower pin that you can felt or not felt out of lovely Cascade Cloud 9 (50% merino, 50% angora).

Here's my short list of s
ome of the uses for a felted or knitted flower: make it into a pin as I have, wear it on a knitted hat, attach it to a felted purse, wear it on your winter coat, attach it to a shawl or wrap as a closure, or tie it onto a gift bag for a friend.

Since we chose a "fiesta" theme for tonight's FNKC, I'm making a couple of Mexican dip recipes that use one of my favorite canned tomato products, Ro-Tel Original Diced Tomatoes and Green Chilies. I use it in my homemade soups and chili all winter!

The recipe I'm sharing with you came on the back of the large box we picked up at Costco. It's delicious!

Black Bean Salsa
Makes 12 servings (1/4 cup each)
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (10 oz.) Ro-Tel Original diced Tomatoes and Green Chilies, drained
  • 1/2 cup whole kernel corn, frozen or canned
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon lime
  • 1/4 teaspoon ground cumin
Mix all ingredients in medium bowl. Cover and refrigerate 30 minutes to allow flavors to blend. Serve with tortilla chips, tacos or burritos, if desired.

Happy knitting!