I just spent 45 minutes writing a post – lost! Again.  Since my patience is zip….I’ll just put up the pictures, perhaps explanation another day.  It’s supposed to be really hot today – off for a doggie walk.

Ruth & Matt at a recent wedding – she wanted me to replace my 5 year old refridgerator picture of them….cuties.

Last nights dinner that took all of about 5 minutes – frozen chicken/chili/lime burgers, biriani rice and eggplant & tomatoes from our garden.  Better than eating out!

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Fiber Interests.  I do have that I just tend to write about food most of the time.  But, I finally got the old computer working on my new loom to set the pattern I made and I’m actually weaving.  This warp and weft is made with Bamboo exclusively.  Darn, now I read Bamboo is one of the worst in the Green-ness factor.  Sorry.

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It’s a slippery devil of a fiber but I like the sheen and hand feel.

We had some lovely salads the other night.  Ruth told me about a corn salad her husband makes.  I wasn’t sure but she insisted I try it.  Yummy.  I broiled the corn, she grills it on the cob.  You just take the cut off corn, a chopped red onion, chopped half sour pickles, squeeze of mustard, bit of olive oil, s & p.  I think that was it. 

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With it is a bread salad.  Olive bread cubed or chunked, grilled a bit or toasted, chopped red tomatoes, a container or two of motzarella balls marinated oil and all and I added a few fresh garlic cloves, smashed, lots of Black Pepper.  What a great dinner. 

This morning I made some new granola.  I have these honey’s on the shelf that I made this past winter for various teas.  This one is a Chai Honey – really spicy and hot, cinnamon, cloves, cardamon, ginger and black pepper.  Melted some down with equal part Almond Butter, coated 5 cups of oats some coconut and baked at 350 stirring for about 1/2 hour.  Then I added chopped candied ginger, roasted almonds and dried Maine Blueberries while it was cooling.  Wow, what a cool flavor, spicy, hot, sweet.  This could be the best so far but I always say that.

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And, my old girl Sabrina.  She’s 20, sleeps most of the time but she’s happy and comfortable.  She is getting pretty snuggy lately so I’m worried she may be checking out soon.  She’s my girl.

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Fiber Interests…

Most of last week was spent getting ready for a beautiful wedding I was catering.  I was really excited about this one….out in a garden with canning jars wired up, candles lit inside and hung from the limbs of trees.  Lots of them!  There were two mules just beyond the trees in a fenced pasture.  Really just beyond the trees like if you pulled up a chair they could almost breathe over your neck.  Very passive beautiful animals.  They look like horses but with just a bit longer face and longer ears, same bodies. 

Of course my camera was not fully charged so I don’t have a photo of the dinner plate or most of anything else but a few things and some ideas if your interested. 

I served a take on the halved boiled eggs with spices called Dukkarh Eggs as the groom gave me pullet eggs from his chickens.  Just young eggs, kinda small.  Well, fresh eggs are impossible to peel so rather than have kah kah looking eggs I peeled at random, chopped it all up and made egg salad and then dusted with pan grilled mixture of fennel seed, sesame seeds, crushed pistachio, salt, pepper & cumin seeds then topped with some pistachio oil.  Could be anything, any oil, the taste is cool to have just something unusual on top of eggs.

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I made Salmon Cakes to go with the dinner salad of all their homegrown garden produce….lettuces, fingerling potatoes, kitchen onions, yellow pear tomatoes, many colored beets, green beans, etc.  Here they are getting prepped.  I chop the salmon up and add chopped bermuda onion, in this case fennel weed instead of dill, s&p.

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Since I made 35 and decided to bake them instead of pan saute I added some drizzled butter and parmesan to the top before baking.

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Most of the beets I roasted but boiled a few to get the juice to marinate some eggs for garnish on the plates.

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I love these purple eggs. 

The next photo is of the fresh tomato and garlic sauce I’ve been making quite a bit.  Paul is home from Labrador so I’ll have to make some for him or shut my mouth about it.  Poor guy.  I tell him what I have made while he was gone. He loves pasta.  Labrador was ardous for him – three thousand miles of travel for this trip, hard rocky gravel and dirt roads.  He was trailering a sail boat – not so good for the boat, only used it once.  He caught one small something fish. Really glad I didn’t go. 

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Sunday we dug most of our potatoes.  Next year MORE!  These are so delicious – not a darn thing like the stuff you get in the store.

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I’m happy to have a rest this week.  I’ve been working many jobs and have gotten pretty tired.  Add to that some adult child stress which seems to expand itself daily.  I just don’t have the young mom energy to bounce back.  So, I am taking Luna the dog on long walks daily, swimming in a chilling off pool (darn that fall is right around the corner), working on my loom and reading some great books.  Recharging.

Most of last we…

Bit of an Erratta

The pasta I spoke about – no water!  It’s 1 +  3/4 Cups flour, 3 eggs and 1 tsp. salt.  That’s it, put the flour in the kitchen aid or whatever, add the salt, add the eggs one at a time while mixing  – let it spin for about 40 seconds then hand knead a bit till smooth, cover with cloth or a half hour to rest; cut in 4, roll out individually. 

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Mine is an Atlas Pasta machine.  I’ve had this for 30 years I believe.  There is not much to it and you never wash it, just dry wipe with a towel should last forever, I think.

Mostly Food w/Some Snarky Socks Thrown In

Food first, snark last.  The other night I wanted to pull together a dinner for my friend Anne who was coming over.  Pasta, I hardly ever eat it but sometimes…..it’s just what I’m craving.  I love to make it homemade when I’ve got the time.  The tomatoes are just ripening in my garden so I e-mailed my pal Syd in California (she is married to an Italian and lives 1/3 time in Italy) her hubcap loves pasta and she loves making fresh sauce.  She called me back about an hour before dinner with a lovely recipe.  Chopped fresh tomatoes, basil, garlic, olive oil, salt & pepper – cover with plastic wrap and let sit for 6 hours.  Well, skip the 6 hours I only had one hour but…..I am here to tell you – this was the absolute best thing I have eaten.  Perhaps because it could not have been fresher?  I pulled a whole head of Russian garlic from the garden, used my tomatoes, 4 plum, one brandywine, snipped the tops of my own basil and then poured on the olive oil, cracked pepper (lots) and sea salt (more than I should admit).  My garlic when smashed actually cracks like biting an apple.  I love that.  I don’t chop I just smash flat and put it in.  The pasta was just a normal pasta 1.5 cups flour, 3 eggs, water, salt – 1/2 hour rest, then rolled out and sliced.  I do have one of those pasta rolling things so it’s easy smeezy.

Here is a lovely picture of my friend Anne Catell eating it.  She has the most incredible eyes – they are usually turquoise…really really blue, no fake lenses.  And, she is Italian.

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I put all the pasta in our two bowls with the intention of each of us having left overs.  Well, we could not stop….as full as we got we still ate.  Horrible gluttony but it was just so fresh and tasty.

I’ve been trying to get my garden harvested….the other day I got most of the kale washed, chopped, blanched and frozen.  I did dehydrate two bags and then froze.  Not sure how that will work.

Yesterday I forked up all the garlic……

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Here is the flowering end.  Boy are these buggers long, tough to manage.  Now they are on the side porch drying for a week or two then that will be it.  I get rid of the greenery and stems; they sit in a large open basket for the winter.  Usually this much lasts us until close to this time next year.

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I forgot to mention.  This fall when it gets cold I’ll separate a few bulbs that I want to propigate again.  I separate into cloves and then replant one by one.  Generally I’ll use the smallest…they will grow throughout the winter and become what you see and each year get bigger and bigger.  It’s a cool system.  I’ve been growing now for about 5 years; there are about 4 varieties in here.

Three times a week I’m in yoga at the beach.  I love it; it’s a killer but great for me.  Well, at the end we lie flat, eyes closed and the instructor talks us through relaxing our bodies and clearing our minds.  Really?  First off, because I’m flat (and she is flat) I can’t hear her directions and the ocean is right there with tourists walking about talking My mind is going 500 miles an hour as to what I’m doing that day, etc.  Classic of me anyway.  This morning I was drifting with the idea I would drive along another route and see another beach on my way home which HAPPENS by the way to go past a Bagel Shop – mind you, I never eat bagels and am seriously death about purchasing “out” when I have what I need here.  But this idea came to mind that a everything bagel with olive cream cheese was calling me!  I resisted and went a different route just to miss the bagel shop (and beach but that was o.k., not a huge draw).  While lying in meditation I came up with an alternative to make at home.  Cripes was it good.

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Toasted whole grain bread with my yogurt cheese on top then sliced green olives dribbled with honey that I heated with some fresh rosemary in it.  Salty/Sweet – covered all the bases. 

Now we’re at the snarky part.  I knitted this sock.

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It’s ugly.  The color is awful.  The yarn is tedious to knit with, the pattern has so many mistakes and it took a hundred years to do.  I can’t bear to knit a match…..what do I do?  Should I throw it?  Just wear one and something else on my other foot?  We all have mismatched socks, yes?  Really bums me out but I should have known better – I can’t stand these complicated things.  Lets hear some ideas?  Anybody have anything remotely similar that they would like this addition?  Marji….you like kermit colors!