A pair of snow goose has started breeding in the local bird sanctuary and their favorite hangout is quite near the road. Frequently I see them crossing from one side to the other and traffic must stop to wait. Last year one of the adults was hit and I was sad to see it limping around with a broken wing and leg. It won’t be long until there are babies crossing with them as well. With my new little camera I can finally share photos of them.

I finished up the Jelly Bean socks earlier in the week. This is Regia sock yarn knit on size 0 needles following Roza’s Socks from the Spring ’07 Interweave Knits. I used an eye-of-partridge heel and split the toe decreases evenly such that the first half were alternate rows and the second half every row.

Last night’s dinner was quick and easy, you might even call it a "30 minute meal" as Jason called at 6:30 to say he was on his way home and dinner was ready shortly after he arrived. I had intended to do a shrimp and quinoa chowder but when I found out he’d be home late I change my plan to something simpler and went for stir-fry instead.

Julie’s Shrimp Stir-fry

1 pound shrimp, peeled and deveined
2 tablespoons canola oil
a few breakfast sausage links, cut into small rounds
1 cup sweet onion, chopped
1 red bell pepper, seeded and chopped
1 clove garlic, thinly sliced
2 ribs celery, thinly sliced
salt and pepper to taste
a handful of chopped fresh cilantro
1 tablespoon black sesame seeds
juice of a lime
hot cooked brown rice

Saute the onion in the canola oil in a large saute pan until soft. Add the sausage, bell pepper, garlic, and celery and cook, stirring occasionally, until sausage is nearly cooked through. Stir in the shrimp, season with salt and pepper, and cook until shrimp is pink and opaque. Serve over rice, garnished with cilantro and sesame seeds and a squeeze of lime juice.