how's that for a post title?
I have a new page on my blog!
The boy was looking through the photos on my phone and said "mommy! why do you always take pictures of your food??", to which I had no answer. Because I like it....is that so bad? So I thought I'd put them to use and post them all in once place.....kind of a phone photo'd restaurant guide.
take a look HERE.
also be sure to check out our new sponsors (to the left!)
I found a hidden jar of peach jam from the summer. Hidden GEM!! Hiding in the bottom of the freezer-- it made my day. We ate half a jar on toast, and closed our eyes and tasted summer.
I've been reading The Book Thief.....I may have mentioned that before? I have been slowly savoring every word, rather than rushing through like I do most books. I love everything about how it's written--it's like poetry, and I'm not ready for it to end. I'm not sure how to top it.
I saw Water for Elephants over the weekend
(no I didn't and won't read the book....I hear it's a little to risque for me...)
What can I say....I loved it. LOVED it! I am still thinking about it and would love to see it again, Edward and all (I was shocked at that too)
My early cool veggies are coming in!!
We've got worms.
For our compost.
They are giant.
I have been asked a lot about compost.....and I don't know what to say.
Kind of like everything else, I make it up as I go:
Last year I kept it in a bin, but this year I'm just trying it in a big pile in the corner of the garden.
It's a pile in the sun.
I keep it damp
And turn it from time to time.
Last year it worked great for us.
Hayley is really good at this kind of stuff.....check it out here.
I am obsessed with vintage cookbooks.
I can't resist when I see a good one in the thrift store. I found this gem over the weekend--not only are the photos absolutely fabulous and mouthwatering (?), but the recipes! oh! a ham glaze with lemon jello and mayo. You just can't beat the 1950s.
Robby is thrilled to have a recipe on the blog.....yes,
this is his recipe for pickled eggs!
He's been making them since he was 18. They were perfect to make after we had so many eggs at Easter. They are beautiful and a bit spicy--great for a salad or sandwich.
Robby's Pickled Eggs
1-2 16oz jars hot chili peppers+liquid (depending now spicy you like it, he does 2)
1 can whole beets + liquid
12 hard boiled eggs, peeled
place all ingredients in jar and cover with vinegar--the more vinegar you add, the more diluted (and less spicy) they will be. Let them sit for about a week and you are ready to go!