From now forward this will be known as the year we discovered Peonies. Wow.
We had no idea.
that's me
This is the last paragraph of a NYT article I just finished reading:
Someday, you might build a wood-burning oven — right after you start making your own vinegar, raising honeybees and churning butter with cream from cows you milk. Until then, you can make pizzeria-quality pizza with the perfectly normal oven in your kitchen.
Big sigh.... the key word is the first word - Someday -
I did find a great article in Mother Earth News instructing me in how to build an outdoor oven/stove for only 300$. Do we have enough time to add another project for this summer?
In the meantime, it is pouring and we have 44 tomato plants in our greenhouse anxious to be planted in the garden. We had planned space for 18 - 10 roma and 8 heirloom slicers. Somehow they more than doubled this past month. FORTY FOUR! Where did they all come from?
Someday, you might build a wood-burning oven — right after you start making your own vinegar, raising honeybees and churning butter with cream from cows you milk. Until then, you can make pizzeria-quality pizza with the perfectly normal oven in your kitchen.
Big sigh.... the key word is the first word - Someday -
I did find a great article in Mother Earth News instructing me in how to build an outdoor oven/stove for only 300$. Do we have enough time to add another project for this summer?
In the meantime, it is pouring and we have 44 tomato plants in our greenhouse anxious to be planted in the garden. We had planned space for 18 - 10 roma and 8 heirloom slicers. Somehow they more than doubled this past month. FORTY FOUR! Where did they all come from?
afuera
We spent most of the weekend outside. The thunder, lightening and downpour yesterday descended just at nap time.
Saturday brought another plant sale. We all went to this one and returned with our arms full even though our garden/yard is full too.
Sahara choose out these beauties which we'll pot up to border our fence by the door.
The garden is glorious these days. The sun's intensity in between dark clouds paints every leaf and petal in sharp contrast.
I planted more beets and the peas are slowly recovering.
We put up the hammock under the pear tree. Luckily it dries out quickly.
Yesterday we brunched out on the river with Joey, Shirley, Jamie and Anya - yeasted waffles with yogurt and berries. Then the guys started work on a chicken coop. Joey has six chicks living in his bathtub now! I prepped a bed in the garden and tried to convince Sahara to stop playing with Shirley's new ipad and join us outside.
Now a new week has begun and we are already looking forward to our favorite plant sale which is this coming weekend. Yeah!
Saturday brought another plant sale. We all went to this one and returned with our arms full even though our garden/yard is full too.
Sahara choose out these beauties which we'll pot up to border our fence by the door.
The garden is glorious these days. The sun's intensity in between dark clouds paints every leaf and petal in sharp contrast.
I planted more beets and the peas are slowly recovering.
We put up the hammock under the pear tree. Luckily it dries out quickly.
Yesterday we brunched out on the river with Joey, Shirley, Jamie and Anya - yeasted waffles with yogurt and berries. Then the guys started work on a chicken coop. Joey has six chicks living in his bathtub now! I prepped a bed in the garden and tried to convince Sahara to stop playing with Shirley's new ipad and join us outside.
Now a new week has begun and we are already looking forward to our favorite plant sale which is this coming weekend. Yeah!
The best of life happens in the kitchen
That is what they wrote on the front page of the cookbook.
It was our first cookbook gift we received as a couple.
They wrote our names up top - To Pablo + Tanya. I who usually mind when my name is misspelled, didn't mind a bit because I was so thrilled to receive it.
I didn't even know them - his mom's best friend and her husband.
Why would they give us a cookbook?
I didn't know know Deborah Madison yet either.
The first recipe we made turned out to be our favorite from the whole book so far. We haven't tried even half of the recipes yet, and there are some really good ones like the fennel fontina risotto and the eggplant garlic rigatoni. But today I am gifting you this:
Quinoa Salad with Dried Fruits and Pine Nuts
1 cup quinoa
2 cups water
salt
6 dried apricots, finely diced
3 scallions, cut into narrow rounds
1/4 cup dried currants, softened in hot water and squeezed dry
3 Tbs finely diced red or yellow bell pepper
3 Tbs pine nuts
Rinse quinoa very well in cold water. Bring water to boil, add salt and quinoa, lower heat and simmer for 10 minute until there is just a bit of resistance in the grain when you bite it. Pour into a strainer and drain.
While the quinoa is cooking, cut up everything and toast the pine nuts in a dry pan on the stovetop.
Make the vinaigrette below by mixing all the top ingredients and then whisking in the olive oils. Then toss the quinoa with the chopped bits and mix in the dressing.
The Vinaigrette
grated zest of a lemon
1Tbs lemon juice
2 tsps finely chopped parsley or cilantro
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp coriander
salt
2 Tbs light olive oil
2 Tbs extra virgen olive oil
I double this recipe for potlucks. It is beautiful and you can make it even more so by scooping it into a wide bowl lined with pretty lettuce leaves.
It is so good that I could eat the entire dish by myself for dinner and be content.
Thank you Anne and Roger!
It was our first cookbook gift we received as a couple.
They wrote our names up top - To Pablo + Tanya. I who usually mind when my name is misspelled, didn't mind a bit because I was so thrilled to receive it.
I didn't even know them - his mom's best friend and her husband.
Why would they give us a cookbook?
The first recipe we made turned out to be our favorite from the whole book so far. We haven't tried even half of the recipes yet, and there are some really good ones like the fennel fontina risotto and the eggplant garlic rigatoni. But today I am gifting you this:
Quinoa Salad with Dried Fruits and Pine Nuts
1 cup quinoa
2 cups water
salt
6 dried apricots, finely diced
3 scallions, cut into narrow rounds
1/4 cup dried currants, softened in hot water and squeezed dry
3 Tbs finely diced red or yellow bell pepper
3 Tbs pine nuts
Rinse quinoa very well in cold water. Bring water to boil, add salt and quinoa, lower heat and simmer for 10 minute until there is just a bit of resistance in the grain when you bite it. Pour into a strainer and drain.
While the quinoa is cooking, cut up everything and toast the pine nuts in a dry pan on the stovetop.
Make the vinaigrette below by mixing all the top ingredients and then whisking in the olive oils. Then toss the quinoa with the chopped bits and mix in the dressing.
The Vinaigrette
grated zest of a lemon
1Tbs lemon juice
2 tsps finely chopped parsley or cilantro
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp coriander
salt
2 Tbs light olive oil
2 Tbs extra virgen olive oil
I double this recipe for potlucks. It is beautiful and you can make it even more so by scooping it into a wide bowl lined with pretty lettuce leaves.
It is so good that I could eat the entire dish by myself for dinner and be content.
Thank you Anne and Roger!
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