So let’s just pretend I haven’t missed a week and a half of posting, okay?

Last night we went to see Pan’s Labrynth…ohmyga. I was trying to describe it to a friend of mine, and I could only say that it was beautiful and heartbreaking and gruesome and wonderful. It’s a fairy tale for adults, and I would never recommend it for young’uns. It was inspiring, though, with it’s mystical feel and wrenching realism, and I give Guillermo del Toro much credit for directing such a far-reaching piece. I fell in love with Spanish again, just by watching this movie.

On the craft front, I’ve made a few doodads…a couple of scarves for Justin and my friend Leti, and this garland for my desk at work. I found the pattern/idea in this book, and was anxious to try it. I *heart* this garland…I’m thinking I need one in fall colors, and Christmas colors, and…

I also made these little shoes for my friend Freya. I used this pattern given so graciously by Heather. I think they would have been much easier to sew had I used the recommended wool, but I had some fleece hanging around in my fabric stash, so I used that instead.

These shoes are so tiny! I was worried that they would be too small for Freya, but they ended up being a tad too big:

I’m thinking of making some more with different trim, or maybe a boot-shape, but to be honest, I think Freya prefers to go shoe-less. It’s fun to craft for her, this tiny little beautiful person.

The new job is still going well, with lots of variety and fun projects. I even get to eat lunch at one of my favorite places occasionally, the San Francisco Bakery & Cafe. I like to go there alone, enjoy my delicious sandwich and soup, and think, and write, and read, and be.

Food at home has been a mix of old recipes and FYO (Find Your Own), though I did try a delicious lentil recipe this week. I don’t have a picture of it, but trust me, it’s yummy. How could coconut curry be anything but scrumptious?

Until next time, my friends (if you’re still out there)…

Coconut Red-Lentil Curry

• 1/2 medium onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon finely chopped peeled fresh ginger
• 2 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 fresh jalapeno, finely chopped
• 2 cups water
• 1 1/2 cups dried red lentils (10 ounces)
• 1 (13- to 14-ounce) can lite coconut milk
• 3 medium zucchini, diced
• 1 cup loosely packed cilantro sprigs

Cook onion in oil in a large pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and jalapeno and cook, stirring, 1 minute.

Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

Makes 6 to 8 servings.

Adapted from Gourmet magazine.