Last week I was in a flurry of making for a show with the Mountain View Parents Association on Saturday. It is a new energy of folks so it should be fun and the bonus is that it is at the community centre. I have made a lot of pouches for your glasses plus little coin or credit card purses that fit neatly into your pocket or evening bag. As I was chatting with my son I found this great little tool box he made with the scouts and I bought it off him for my table display. I had some gold spray paint and here it is living a new life holding my handmade goods.
Some information on the holiday show here that I will be doing this weekend – if you are coming mention this post and get 20% off your total order. Shop local this holiday and support local makers – all good for everyone!
As I was a bit of a busy bee this week with the sewing and then teaching at the end of the week and then I had to cook as a long lost friend was coming over for dinner – the week was over. Then came the weekend and now I am focussing on my studies!
The pic above is an amazing Green Tea Soba Noodle Salad I made on Thursday.
Green Tea Soba Noodles
Watermelon Radish / Radish
For the chickpeas
- Cook your green tea soba noodles in boiling water following the packet instructions – I buy a brand from Australia.
- Cut up all your veggies – I like mine raw – add them to a big bowl. Reserving the watermelon radish for finishing the dish
- Have your chick peas cooked and ready (use canned chickpeas, otherwise soak them overnight and cook them in a pressure cooker) and in a bowl mix the miso, olive oil and warm water slowly to create a sauce consistency. Add to the chickpeas and coat them in the sauce.
- In an iron skillet add some coconut oil and cook the miso coated chickpeas.
- Keeping an eye on the roll them around on the skillet until they look cooked – careful they do not burn!
- Take the chickpeas off the heat while you are draining the noodles with cold water. Add the drained noodles to the big bowl of vegetables and mix together.
- Pour a dressing amount of sesame oil over the veggies and coat them until they are shiny.
- Top with the chickpeas and watermelon radish and enjoy!
Such a super easy recipe and great for a weeknight – the prep is what takes the longest. Of course you can sub whatever vegetables you have on hand for any season – all it takes is some imagination!
And to finish my post this week with some inspiration I heard on the radio this morning from a favourite place of mine in the world – Hobart, Tasmania. This little boy is sewing teddy bears for charity and he taught himself to sew, I was so happy to hear this story it gives me hope for all those little fingers I teach sewing that it will not be a lost art after all!