Saturday Knitting at the Homegirl Cafe

Naturally, I did not get any pictures of knitters or of things like Angela’s Green Potion (mint and spinach lemonade, y’all, trust me it looks and sounds ghoulish but it tastes divine) or the most excellent tacos I have eaten in a long time (OMGcochinitapibil to die for, but don’t worry, this isn’t a Robert Rodriguez movie!) bar none. The food was really really well prepared and delicious. I took #2 Teenager home Chata’s Sandwich (roast beef and apple/tomatillo salsa OM NOM NOM) and she gave it two thumbs up. I was too busy knitting and yakking to remember I wanted to get pictures, darnit. I wish I had. Still, a good time was had by all. It’s a really great space inside, spacious and comfortable, brightly painted and nicely decorated.

Homeboy Industries, home of Homegirl Cafe

This is such a fun group. I saw a couple of familiar faces from the WeHo Stitch n Bitch and also some new faces, which was cool. I like widening my circle of friendly knitters! It’s not very big, sometimes only a couple of people show up and sometimes more. I really hope it takes off and keeps going at this location. The Homegirl Cafe is a really cool place, with a great intention behind it. I like the idea behind the whole Homeboy Industries venture. This is a really shitty time economically as we all know. It would suck if this business didn’t do well. Recession, inflation, depression, whatever, bottom line is, it’s tough to keep a business going right now. So damn skippy, you know? I’m there.

Plus, ya know, it’s a really convenient time and location for me! Right across Alameda from the Chinatown Gold Line station.

I worked on Juno for a bit. I’m out of the lace and into the long boring stockinette columns part, so it is the perfect knitting in a group project.

Juno Regina in progress

She is coming along rather nicely. I’m transitioning into the second ball/colorway and really loving how she looks. Can’t wait to see how the next color shift transitions.

Tomorrow is back down to Downtown, with a stop at Philippe French Dip for lunch, a stroll around Olveras Street and maybe Chinatown, and some architectural photo ops. Should be fun! Hopefully we’ll be able to dash between the raindrops and take it all in!


About Maia Rainwood

Owner and Maker at Maia Rainwood Design. Wearable art for wise women, birth keepers, witches, and world-builders.
This entry was posted in Family Life, food, knitting, Strings, Sticks and Wheels and tagged , , , . Bookmark the permalink.

4 Responses to Saturday Knitting at the Homegirl Cafe

  1. Phoe says:

    Oh Rainy, your posts make me so homesick! Have a brilliant time taking pictures.

  2. eightfoldrabbit says:

    I will! I’ll post them here if I get any good ones with my crappy little point and shoot! đŸ˜‰

  3. Geogrrl says:

    I read your earlier entry on the vegetable stew. Try this version of couscous. It’s vegetarian as is, but you can add chicken, fish, or pork to it and it’s great.

    Green Couscous
    Serves 4-6
    From The Cook’s Garden: Simple Seasonal Recipes Inspired by the Garden by Sheridan Rogers (Viking Penguin 1992)

    This is simple to make and can be eaten hot, at room temperature, or cold. Have all the vegetables chopped and ready because you will need to work quickly once the oil is hot—total cooking time is 5-10 minutes.

    1 cup/6.5 ounces Pre-Cooked or Instant Couscous
    2 tbsp. Seedless or Golden Raisins
    1 cup Boiling Water
    1/2 cup Cooking Oil
    2/3 cup/2.5 ounces Pinenuts (Pignolias)
    2 Garlic Cloves, crushed or finely minced
    1 tsp. Ground Cumin
    1 tsp. Ground Coriander Seed (not leaves)
    1 bunch Green Onions (Scallions, or Spring Onions), sliced on the diagonal
    2 Large Zucchini, sliced
    1 Sweet Green Pepper (Bell Pepper), cut into 1-inch cubes
    1 Red Chili Pepper, dried or fresh, crushed or finely chopped (remove seeds to decrease heat)
    Sea Salt
    Freshly Ground Black Pepper

    Put the couscous and seedless raisins in a bowl and pour the boiling water over them. Leave to soak for a few minutes—until all the water is absorbed.

    Heat the oil in a wok or large frying pan. When it is hot, add the pinenuts. Stir constantly until golden, then add the garlic and spices. Keep stirring for another 30 seconds (don’t let them burn), then throw in the green onions. Stir well, then add the zucchini, sweet pepper and chili.

    Cook, stirring constantly, for 1-2 minutes. Stir in the couscous mixture, tossing to fluff up the grains. Stir to combine for another 2-3 minutes. Season to taste with salt and pepper. Serve immediately.

    Note: Partially or completely substitute walnuts, pecans, almonds, or pistachio nuts, slivered or coarsely chopped, for the pine nuts.

  4. Ellen Bloom says:

    Always good to see you, Rainy! Thanks so much for supporting the HomeGirl Cafe and our little SnB!

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