Here they are all finished at last. I wasn’t too crazy about this pattern. I think the heel flap is too large and it makes a huge gusset so that the sock is loose on the bottom of your foot- that said, it’s easy enough to fix by making a shorter flap and a smaller gusset. I also altered the toe to decrease faster on the second half- something I pretty much always do now. Maybe I have short toes, the socks certainly fit more nicely with that adjustment.

One of the things I strive for is to include more whole grains in my diet. I still have not learned to like wheat bread but one place where I’ve been really successful is replacing white rice with brown rice. This week I made a little fried rice using the brown rice and I really do like it just as well as the white rice version.

Brown fried rice

4 cups cook brown rice, cooled completely
1/2 cup fresh or frozen peas
1/2 cup fresh or frozen corn
one carrot, peeled and finely diced
1 egg, lightly beaten, cooked into a flat round and chopped
1/2 cup sweet onion
3 tablespoons canola oil
2 tablespoons low sodium soy sauce
2 teaspoons sesame oil

Saute the onion and carrots in 1 tablespoon canola oil until soft. Add the peas and corn and heat until cooked through. Mix 2 tablespoons canola oil and 2 tablespoons low sodium soy sauce into the rice and add to the pan. Stir to distribute veggies and then let sit over medium heat for a couple minutes. Continue to cook 6 or 7 minutes, with occasional stirring. Drizzle over sesame oil and serve.