I knitted a second cable scarf, this one in green to give as a donation to the Little Star biennial auction.
Tuesday, May 31, 2011
Monday, May 30, 2011
2 slices wheat bread, ground into crumbs
1/4 cup fresh herbs, chopped (I used oregano, garlic chives and 2 sage leaves)
salt and pepper, to taste
- Preheat broiler. Place salmon fillet in roasting pan, sprinkle with 2 Tbsp olive oil, and broil 4 inches from the heat for 7-10 minutes or until done. Take out, set aside & let cool.
Saturday, May 28, 2011
Friday, May 27, 2011
- Preheat oven to 350 degrees (F)
- In a large bowl, combine salt, cornstarch, and baking soda. Add dried herbs and toss.
- Stir in eggs, vegetable oil, vitamin E oil, and peppermint oil. Stir until dough forms.
Thursday, May 26, 2011
I took 5 minutes to go to the river today to breath and search for rocks. The water has risen with our recent rains and has nearly overflown the banks, so my options were limited. Still, I managed to leave with a handful of small gems. They were transformed tonight into these funky hoop earrings. Some of these items are for sale on Etsy.
Wednesday, May 25, 2011
Little Red grew into Big Red. He developed a big personality and was consistently responsible for his clan. Eventually, Cymone grew scared of him. She found his stern eyes intimidating. He performed a ritualistic two-step dance before her, pecking at straw and scraping his beak against the dirt each time she grew near.
Big Red is now free ranging elsewhere with another group of hens, apparently very content. Although we miss his quirky personality, we imagine Big Red clucking, beak streaking the ground, lifting his claws majestically into the air as he struts before his adoring hens. Good-bye, Big Red.
Tuesday, May 24, 2011
In the fall when my mother has completed the harvest and the temperatures have dropped, she turns to her loom. She creates woven bedspreads, pillow cases, curtains, rugs, table runners, bags, shawls, and curtains. This past year, she wove a 6-panel curtain for me as a present. I chose the colors and asked her to create a somewhat mismatched pattern. The following pictures walk us through her process from beginning to end.
|Beginning the warp|
|Dressing the loom|
|Divided warp, 17 yards of fiber|
|26 yards of fiber|
|Feeding fibers into loom|
|Loom is dressed; warp is tied|
|Ready to weave|
|18 yards of fiber combined and rolled|
|26 inches woven panel|
|Section of panel|
|Spools ready to roll|
|Roll of woven panels|
|6 finished panels|
Monday, May 23, 2011
4 Tbls olive oil
3/4 cup finely diced red onion
1/2 Lb bacon, 1/4 inch diced
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in half lengthwise
1/2 cup crumbled blue cheese
Freshly cracked black pepper
- Preheat a grill
Sunday, May 22, 2011
Derek and I purchased this funky, rustic garden bench at the Little Star Montessori School auction last night. It was made by Judy Brezina who used all sorts of salvaged materials for this donation. The garden bench was created out of a recycled picket fence and barn siding planks, an old ramp to a chicken coop, two rusty rakes, a shovel and horse chain, an antique Mason jar, a metal basin, door knob, and birch tree branches.
Thursday, May 19, 2011
Wednesday, May 18, 2011
This is my brother Scott. He's 2 years older than I am, and someone I have always looked up to. Whenever we receive our issue of Yes!, I expect to see him on the front cover, a picture of him next to his rain barrels, holding chicken eggs in hand, biking home from the local coffee shop with a bucket of coffee grounds in tow to place on his tomato plants, or in a group picture alongside some of his other sustainable Columbia City citizens. One of his recent inventions was his bike towbar, which allows him to haul several kids to the farmers market or his kayak to and from the lake. Pretty nifty.
Tuesday, May 17, 2011
10 tomatos, chopped into cubes
2 red peppers, roughly diced
2 cloves garlic, left whole
4 Tbsp olive oil
2 Tbsp tomato paste
2 cups cream
1 cup water
salt and pepper, to taste
1/4 cup basil, chopped
Fresh lemon juice
- Preheat oven to 385 degrees (F)
- Toss tomatos, peppers and garlic in olive oil. Place in baking dish, and roast (tossing occasionally) for 30 mins.
- In a food processor, blend roasted vegetables with tomato paste and cream.
- Pour mixture into dutch oven. Add water, salt & pepper. On medium heat, bring to a boil. Add additional cream or water, as needed.
- Serve while hot, top with basil and lemon juice.
This soup is great when served with grilled cheese wedges.
Monday, May 16, 2011
Sunday, May 15, 2011
Saturday, May 14, 2011
Today we harvested our first asparagus of the season. It was a deep purple, perfectly crisp, tender, sweet, and filled with flavor. Derek threw it on the grill to accompany Quinoa and chicken.