I finished up the Dream Swatch Head Band yesterday. That was a really quick little knit, particularly since I only did a half width one. Here it is threaded onto the blocking wires and drying after a soak in the sink with some lavender Euclan and a touch of vinegar. If it’ll stay on my head I may have to do a few more of these as I have quite a few bits of sock yarn leftovers that would do nicely.

I had planned to do spring rolls with a cucumber salad for dinner but after the head this week spring rolls was no longer appetizing. Instead I toasted rolls, lightly coated sliced zucchini with seasoned flour and pan-fried them and created a chilled shrimp salad to go over the baby bok choy I had planned to steam. I’m not sure why I never though to use the bok choy raw but it was a delicious peppery counterpoint to the creamy shrimp salad.

Shrimp Salad

1 pound shrimp, poached, peeled and chopped
2 stalks celery, diced
3 green onions, thinly sliced
1 yellow bell pepper, seeded and diced
6 cups baby bok choy, chopped

for the dressing:
1 clove minced garlic
1/3 cup mayonnaise
1/4 cup plain nonfat yogurt
1 tablespoon vinegar
salt and pepper to taste
1/2 teaspoon crushed red pepper

Toss salad ingredients, except for bok choy, in a medium bowl. In a small bowl whisk together dressing ingredients and then fold into the shrimp mixture. Chill at least 1 hour. Serve over a bed of bok choy.