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Fall Frenzy

Another hurricane is busy wreaking havoc — this time on Florida with other states to come — here’s hoping all in Irma’s path are safe tonight.

The week since I returned from Mass. was mostly rainy and cold — so cold we covered the beans in case of frost on Friday night — luckily that didn’t happen. This week should bring better weather. Tomatoes are still trying to ripen outdoors and the squash and cukes have taken on a second life. Peppers are coming on strong and the little chinese broccoli seedlings are growing… kohlrabi too. The lack of heat has meant fewer brinjals and no okra at all. Still there are chard and beets and so on… there’s nothing to complain about with the gardens this year!

squash and long beans

beautiful long beans, summer squash and lebanese zucchini ~ with one lonely brinjal

daisy is dreaming of agates

daisy is dreaming of catnip from the garden

lake superior waves

I am dreaming of Lake Superior …

lake superior agate

and her hidden treasures!

If this nice weather holds, we might be able to escape to the UP for a day’s agate hunting πŸ™‚

pickles and basil dressing

Meanwhile, here is Miss M’s scrumptious basil salad dressing, along with a mess of pickles we put up last night!

Miss M’s Basil Salad Dressing

I messaged Miss M to send me the recipe for the yummy basil dressing we had at her new apartment. Would you believe my baby is 25!??! She and her boyfriend made a salad of home-grown tomatoes (carried in bubble wrap all the way from Michigan!) with burrata — that creamy dreamy cousin of fresh mozzarella — with this fresh dressing drizzled on top.

Here is the recipe precisely as she told it to me πŸ™‚

“Take half a cup of olive oil, two cups packed basil, a bit of lemon juice–calls for 1/4 of a cup but I like less, and 1-2 cloves garlic. Salt and pepper to taste, blend together and enjoy!!

OH, and add three tablespoons pine nuts!!”

I used all the lemon juice and just love this dressing on any salad — but especially with burrata — check out this link!

 

Happy Monday!

 

 


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Gamjajeon and Hobak Buchimgae ~ Korean Fried Veggie Treats!

Homemade Gamjajeon and hobak buchimgae from Kimchimari!

a little crunchy outside, a little tender inside ~ Korean jeon with potato and buchimgae with Korean squash

I’m not sure how I happened upon Kimchimari last night, but since I found it I can’t stop reading (and drooling)! With the explosion of Korean squash in the garden and a few oldish potatoes hanging out until we harvest our own, I had all the makings for these deceptively simple, savory Korean fritters (or pancakes) called gamjajeon and hobak buchimgae respectively.

The recipes come from Kimchimari — I’m just putting pics up here because I love the look of the fresh fritters, white and green and crispy golden brown. They were a perfect taste treat dipped in a little soy sauce and rice vinegar, with a splash of sesame oil.

Thank you JinJoo!

Korean squash and potato 'fritters'

tasty and crispy potato and korean squash fritters!

The pickling cukes are still running strong, with Straight Eights just beginning to produce. Next in line is this beautiful cucumber kimchi!

Weekend garden pics:

chinese chive blossoms

chinese chive blossoms in a sea of green squash leaves

korean squash on trellis

amazing Korean squash plants covering the trellis!

finally -- brinjal!

at long last, the beautiful brinjals are here! this is Orient Express variety

mexibelle pepper

mexibelle pepper ripening…

thai basil

thai basil is beginning to flower amongst the thai eggplant

beets and their greens

I love beets and their greens!

bodacious corn

corn, var. bodacious, still standing while others fell to heavy rain

lebanese zucchini

lebanese zucchini coming on late

pinks chillin'

not a garden vegetable, but a chillin’ kitty named pinkie πŸ™‚

How does your garden grow?

 

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Jacques Pepin Meets Solai ~ Braised Baby Potatoes and Green Jackfruit in Coconut

garlic

home grown garlic ~ the first time!

We dug some early potatoes last week and they’ve been drying out/curing on a rack in the back room with the garlic dug in July. Today I brought everything outside — trimmed the stems and roots of garlic, brushed the remaining dirt from the potatoes, and sorted through it all in preparation for storage.

trimmed garlic

nice and neat and ready to eat!

The smallest potatoes were starting to turn a bit soft so I brought those inside, scrubbed ’em up, and thought of Jacques Pepin’s braised-and-browned-in-butter baby potatoes. One incarnation of that classic, delicious recipe lives here.

I had no chicken broth on hand, but I did have this wonderful emergency coconut milk in the fridge. I also had a can of green jackfruit. Immediately I thought of Solai’s amazing palakkai pirattal recipe, to which I always add more potato than called for… ring ring… hello? Fusion calling! This one is rich with butter, but soooo tasty.

Baby Potatoes and Green Jackfruit Braised in Coconut

1 can green jackfruit, rinsed to remove acidic taste, cut in small pieces

3-4 cups baby potatoes, washed well (cut larger ones in half)

3 TB butter

1 tsp fennel seed

1/2 tsp cumin seed

1/2 tsp mustard seed

small piece cinnamon

2-3 black cardamom

1/2 tsp red chili pwd

1/2 tsp turmeric

3-5 cloves garlic, chopped

So Delicious-type coconut milk to cover halfway (about 1 cup)

Salt and pepper to taste

~~~~~~~~~~~

baby potatoes and jackfruit

baby potatoes and green jackfruit waiting for a bath in spiced butter

Over med-high heat, melt the butter in a wide pan and add the whole spices, red chili and turmeric pwds, and fresh garlic. Saute a few moments, then add cut jackfruit. Stir to coat with the masala, then add baby potatoes and stir again to coat. Let it sizzle on medium-high heat 5-6 minutes, stirring to prevent burning.

coat with spiced butter

bathing in spiced butter

Now add coconut milk to cover the veggies about halfway, stir to combine, and bring to a simmer.

add the coconut milk

swimming in flavor!

Once simmering, prick the potatoes with a fork, lower the heat to med-low, cover, and cook about 15-20 minutes, stirring occasionally. By now the potatoes should be tender — uncover and lightly press on each potato to crack it. Leave the cover off and cook an additional 5-10 minutes, or until most of the liquid has been absorbed.

Season with salt and pepper to taste. Switch off the heat and serve hot with rice or bread — alternatively, allow to cool completely and eat the next day (even better!).

yummy baby potatoes and green jackfruit in spiced butter

it’s ready!

After a few warm days the garden is really starting to produce…

kentucky blue pole beans and tomatoes

kentucky blue pole beans ~ about 4 qts! with marianna’s peace and lemon boy tomatoes

korean squash blossom

korean squash blossom

korean squash

and the korean squash ~ variety pum ae

lebanese zucchini

lebanese zucchini are catching up

kai lan or gai lan - chinese broccoli

for autumn ~ kai lan or gai lan ~ chinese broccoli ~ quick growing radish interspersed

moolie-cat-in-a-basket

moolie-cat-in-a-basket

Happy Sunday!

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Happy Gardening from the North Woods!!

potted herbs 72217.JPG

potted herbs in the north woods – basil, thai basil, cilantro, and dill

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fresh dhania from the garden

Hooray for summer weather!

I am in arrears again — posting arrears! Do you even remember me, friends? I remember you all! πŸ™‚

School had barely ended last August when the busy autumn appeared and I was consumed with job-hunting and visiting back to my kids and my folks in Massachusetts. The visiting was a huge success.

Home again to Michigan, dear G and I settled in for the end of winter here in the North Woods. January and February were quite mild , but it turned out to be a long, chilly March into spring. Over the winter months we organized the garden seeds, and did some indoor planting with the new grow-shelf! This has turned out to be a perfect set up, and not expensive at all.

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lots of little tomato and eggplant seedlings under the grow-lights!

This year we are trying some dwarf tomatoes. The Dwarf Tomato Project strives to combine heirloom tomato size and flavor with smaller plants for smaller spaces. I am excited and have high hopes for fabulous tomatoes with less disease/trouble! You can check it out here:

Craig LeHoullier’s Dwarf Tomato Project site

Spring finally did arrive and with it a new job for me. I was lucky enough to land a job as a legal assistant for a local attorney — just what I hoped for! It’s a total career change and I have so much to learn — thankfully my new boss is patient and a great teacher. That said, I barely cook on the weeknights now — all this using one’s brain at work is tiring! πŸ˜‰ That means weekends are made for cooking and gardening. Although I don’t grow cauliflower, I love the huge $3 heads that appear this time of year — one could make meals for a week! Tonight I chopped one in half and came up with this mixed bag from a variety of sources — mostly Chef Harpal Singh and Manjula’s Kitchen πŸ™‚ I also cheated with a can of Progresso Vegetable Soup — that stood in for tomatoes as I had none. Do you guys ever watch cooking videos? I love them! Anyway, here’s my takeaway from those and thanks to the chefs! πŸ˜‰

Spicy Cauliflower Yogurt Masala Gravy

For the base:

2 tsp canola oil or ghee

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp mustard seeds

2 tsp ginger-garlic paste

1 medium onion, sliced thinly

2 tomatoes, chopped (or cheat, like me, with a can of soup!)

1/2 tsp turmeric

1/2 tsp red chili pwd

2 tsp dhania-jeera pwd

1 tsp amchur pwd

1/2 tsp garam masala pwd

1/2 large head cauliflower, cut into florets (about 4 cups)

For masala yogurt gravy:

2 TB oil or ghee

1 tsp kalonji seeds

2 TB besan

1 tsp garam masala pwd

1 tsp kashmiri chili pwd (optional)

1 c yogurt, beaten smooth

salt to taste

fresh cilantro to taste

~~~~~~~~~~~~~~~~~~~~~

Make the base:

Heat oil or ghee over med-high and add cumin, fennel, and mustard seeds. Let them sizzle and add ginger garlic paste, stir a few seconds, then add onion. Lower the heat and cook 10 minutes, stirring, until onion is golden. Add the tomatoes (or soup) and the turmeric, red chili, amchur, dhania-jeera, and garam masala powders, along with a good pinch of salt. Mix well, reduce heat to med-low and cover. Let this simmer for 10-15 minutes until tomatoes are cooked or soup has thickened. Use an immersion blender to mix this all to a smooth gravy. Add cauliflower florets and 1/2 cup water. Mix well, cover, and cook over med-low until cauliflower is done to your liking – about 10-15 minutes for tender.

Make the masala yogurt gravy:

Meanwhile, in a small pan, heat the oil or ghee over medium heat. Add kalonji, let them sizzle, then add besan and cook, stirring well, for 4-5 minutes or until toasted and fragrant. Add garam masala and optional kashmiri chili pwd – mix well. Off the heat, add the beaten yogurt and mix to combine. Add this to the cauliflower base mixture and stir well. Cover and cook on low for a further 5-10 minutes. Taste for salt, add fresh chopped cilantro and it’s done!

cauliflower masala.JPG

Perfect for rice as it makes lots of rich, spicy gravy — this one is a keeper.

I miss my blog hopping and all of my dear friends, so hope to spend some time doing that over the remainder of the summer — it will be fun to see who is still around!

~~~~~~~~

I’ll leave you with some pics of the little gardens in the north woods πŸ™‚

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African queen potato-leaf var.Β  – baby tomatoes

bee bath 72217.jpg

bee bath full of petoskey stones from lake michigan

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black krim tomatoes from seed – in the front herb garden with horseradish, my nana’s rhubarb, and a few weeds πŸ˜‰

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korean squash growing up the trellis — corn behind

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dear g built a two-step deck for the tomatoes!

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orient charm, orient express, and thai long green eggplants – they love to live in pots on the tomato deck

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giant mariachi pepper plant – a fresno type – hope they will ripen to red!

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lemur in bee balm πŸ™‚

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School’s Out!

harvest 8.18.16
the harvest basket ~ one evening last week

In the past few days since school ended, I’ve had time to look back at my poor neglected blog — never did I dream that over a year has gone by since I posted *anything*! Well dear friends, school is out, not only for the summer this time but for GOOD. I completed the requirements for my bachelor’s as of August 9. I’ll have to wait a few more weeks for the official conferral of my degree, but I’ve finished! This is the realization of a lifelong dream — and the exorcism of my only regret — not finishing college when I was “college-aged”. If you’re reading this and think it’s too late to go back to school — I hope you will think again. It’s *never* too late and I am proof positive. If I can do it, anyone can!Β  πŸ™‚

finito!
4.0!
a wee bit o’ bragging πŸ™‚

I couldn’t have done it alone, however. I’ve been fortunate to have the unending support and encouragement of my fabulous kids, friends, colleagues, and of course — dear Gary. DGΒ endured endless evenings alone while I studied — he took care of the house and the garden and the cats — all while acting as proofreader for each and every paper I wrote — quite ably, I might add.

I am forever grateful.

The big and little gardens in the North Woods are flourishing. It’s been a hot summer and many days we need to water twice. We have been blessed with loads of tomatoes (ripening early!); peppers hot and sweet; corn; squash (winter and summer) and cukes; chard; beets and carrots; lettuce growing in the shade; papdi beans and pole beans flowering; mini-melons and asian eggplant galore; herbs, too! Although it’s only the end of August, the kitchen is overflowing with good things to eat and preserve. My *other* dream of vine-ripened heirloom tomatoes is coming true this year — although a few have to be taken inside early as the birds are going nuts over them! πŸ˜‰

heirloom tomato salad
the first tomato salad of the season — a celebration!

How does your garden grow? I can’t wait to hear πŸ™‚

juvenile rose breasted grosbeak

juvenile rose breasted grosbeak with berry

juvenile rose breasted grosbeak enjoying the viburnum crop!

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Ringing in the Season with Curry Leaves Galore

tiny christmas tree
our tiny tabletop tree ~ complete with clementines and christmas candy

When I moved to northern Michigan, I knew I would miss the proximity to the Indian and other Asian grocery stores that I loved so much. Now, nearly two years later, I have learned to handle this minor inconvenience. I shopped around town and discovered ghee and a few other staples at Meijer’s supermarket — who knew? Meijer’s even boasts an expanded produce section — think bottle gourd and small brinjals and greens of every description — once I even found fresh methi there and I nearly cried!! I found a Latin American store which sells rice and tapioca flours, dried chiles and cumin, and many great veggies such as chiles, cilantro and limes which are cheaper and fresher than the supermarket variety. I grew my own Korean radishes in the garden for making kimchi. The one thing that eluded me was curry leaves.

Then I happily stumbled upon NJ’s Grocery in the tiny village of Lake Leelanau, on the beautiful Leelanau Peninsula. NJ’s is a sweet little hometown grocery store, offering the usual everyday groceries, produce, its own small meat counter and deli, and… homemade Indian cuisine!? How lucky could I be? Just a half hour’s scenic drive up West Bay from work there was a tiny Little India awaiting me, complete with a few dals and spices on the shelves. One look at the dishes on offer and I knew someone must have access to … ahem … the elusive curry leaves. Of course I am not shy, so I asked πŸ™‚

Rosie, the kind lady in the kitchen, was good enough to sell me some of her stock of lovely curry leaves — albeit frozen — which I otherwise would have no hope of obtaining. This is what I have been using in sambhar and other dishes since I arrived in the north woods. Then I traveled back to Boston for Thanksgiving last month. I ventured out with little m on a shopping extravaganza. From Patel’s in Waltham I scooped up bags of Haldiram’s cornflakes mixture (dear G’s fav!), some of my fav Gujarati fafda, a few harder-to-find spices, and about 10 packages of dreamy looking fresher-than-fresh greener-than-green curry leaves to carry home with me.

fresh curry leaves podi
precious cargo ~ fresh curry leaves and the tasty podi they made!

Back in the north woods, I immediately cooked up several sambhars and curries absolutely loaded with my fragrant find.

chicken curry with curry leaves galore!
chicken curry with curry leaves galore!

I froze a couple of packages, but I can *get* them frozen now. I searched and searched for the perfect way to preserve my bounty. Finally I decided on this tasty-looking recipe from Sangeetha of Spicy Treats. I made it tonight and it is absolutely divine! I followed Sangeetha’s recipe with few changes — I increased the garlic, reduced the red chilies, and forgot the jeera! 😦 Nevertheless, I was so happy with the way the toasted curry leaves ground to a fine powder with the fragrant dals and hing… the first time I have made a podi that came out so soft and … well … powdery! Thanks for the great recipe, Sangeetha πŸ™‚

curry leaves podi with rice and ghee
the fresh curry leaves podi with rice and ghee… mmmm

Of course, I saved a couple (ok, a few) packets of curry leaves from the deep-freeze because… I now am sufficiently encouraged to try my hand at ISG’s famous sambhar powder!

rice with curry leaves podi and ginger-lime rasam
the yummy curry leaves rice with ginger-lime rasam from Anushruti’s Divine Taste ~ another delicious recipe!

pinks and gibby
pinks and gibby are sleeping by the fire ~ all is cozy in the north woods

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Tomatoes (not enchiladas)

gibbily francis
gibby is waiting for the enchiladas…

I sat down to talk about enchiladas. Tasty enchiladas. Tasty, authentic, homemade enchiladas. Enchiladas from the fabulous Pati Jinich of Pati’s Mexican Table fame. That will come someday, because they were really *really* tasty enchiladas!!

This morphed into a garden post. It’s mostly about tomatoes, with a wee bit of my outlook on life. The good, the bad, and the ugly πŸ™‚

A riddle:

Q: What do you get when you cross a man with a disappointing tomato crop and a lady whose glass is half-full in spite of the tomato vines dying too soon?

A: I’m not sure what you would get, but around here we got a mess of watery, tasteless tomatoes tossed on at the compost heap.

That is sure to make some raccoon very happy tonight πŸ˜‰

the little tomatoes that could
little tomatoes that could — left to right: park’s whopper, mr. stripey, golden jubilee, and a generic beefsteak

Ahhh, garden tomatoes. They can make your heart leap with joy, or they can crush it like a vise. How we yearn for them in the winter. We gaze longingly at the colorful pictures in the catalog, and after much discussion, choose and order the seeds. We watch for the postman, and worry that the package may arrive to an empty house and oh — horrible thought — freeze if we aren’t home! It may sound crazy but it’s true. That’s how we think up here in the north woods.

Then comes the happy day when the seeds arrive, to be safely carried into the warm house. There is much oohing and aahing over the pictures on the packets. We feel like pioneers. The garden is everything, and the tomato is king. Surely our tomatoes will look just like those pictures, and taste even better. We get out the calendar and talk about the last frost date.

From tiniest seeds planted with care by the warmth of the wood stove while the frigid February wind blows, the emerging seedlings are tended as one would tend a child. As winter wanes, we watch them anxiously — are they too leggy? too wet? too dry? It’s all in the hands of the garden gods. When spring finally arrives, the hopeful little babies are set out in the garden. If it’s a good year, we are rewarded with more fruit than we can handle — jam and chutney flow through our veins. Other years, the vines struggle and the fruit we harvest may not be as tasty as we’d dreamed way back in the chill of February. Still, any tomato plucked from the garden is a thousand times better than the hard, waxy balls from the grocery store.

If the tomatoes aren’t great, one could argue that it’s an off year for the garden. I respectfully disagree.

In the spirit of my lately-completed law class (with a hard-won “A”, too!), I offer the following evidence πŸ˜‰

corn in silk and tassel
Corn is in tassel and silk

The peppers (hot and sweet varieties) are a success as usual, and there will be carrots for weeks to come. Papdi beans are coming on now. Pole beans are flourishing among the sunflowers and we are entertained by the bees (finally!) visiting.

sunflowers reach for the sky
sunflowers growing heavy with seed for the birds

Brussels sprouts plants are standing tall. The winter squash and Korean radish have exceeded even my optimistic expectations — with the latter literally vaulting out of the ground! Who knew?

brussels sprouts
brussels sprouts plant ~ waiting for the autumn chill to form the sprouts along the stem

korean radish
korean radishes average over a foot long ~ can’t pick them fast enough

The herbs are growing nicely — some already dried for winter use.

fresh basil
yes, that is the outdoor garden sink full to the brim with fragrant basil ~ I made pesto with that πŸ™‚

It’s true: with the notable exception of those pictured here, this year’s tomatoes have been something of a bust.

Still I can’t complain!

amish paste tomatoes
amish paste tomatoes grow in various sizes and shapes

amish paste tomato
amish paste tomato showing few seeds

For years I dreamed of attending the Carmel Tomatofest in sunny California — not for the California sunshine but for the amazing array of heirloom tomatoes on display. Check out the photo on the link above — it’s good enough to eat, and lucky attendees could try each and every one! The classic Tomatofest has since merged with another festival featuring even more good things, but its tomato-only avatar lived on in my mind. I always wanted to have a mini-version of my own. Today, thanks mostly to dear G’s hard work, I finally made it happen. Only four varieties were featured — all the testers could handle πŸ˜‰

mini tomato fest in my kitchen
lined up for the taste test from left to right: park’s whopper, mr. stripey, golden jubilee, and beefsteak — tomato fest in my kitchen!**

We may not have a huge tomato-canning venture this year, but nevermind. There is plenty of tomato bounty left from last fall, and crop is not a total loss. There are some ripening yet, and the cherry tomatoes are doing well. If the garden gods smile upon us, we’ll have tomato fest part two in a few weeks with a few other varieties — either way I have a feeling that tomatoes will be simmering before September is out. Besides, I managed to make a small batch of ISG’s tasty thokku the other day. And that made me very happy.

ISGs tomato thokku
ISG’s tasty, spicy tomato thokku

We take the bitter with the sweet in this life.

I firmly believe there’s no great loss without some small gain (though I am not sure dear G would count attracting raccoons as a gain). πŸ˜‰

For me, it’s all about enjoying the moment and trying to be happy with and thankful for what I’ve got. It’s really not that hard. Anyone can choose to be happy, or choose to be unhappy.

I choose to be happy, and I won’t let anything stand in the way πŸ™‚

**For anyone interested (and for my own journal!) the results were:
Park’s Whopper (7.6 oz) — tartest taste, my #1, G’s #4
Mr. Stripey (9.2 oz) — sweetest taste, a little spicy, unanimous #2
Golden Jubilee (5.6 oz) — a little sweet, peachy, unanimous #3
Beefsteak (5.9 oz) — G thought “pretty good” I thought “bland, watery”, G’s #1, my #4

Amish paste was not rated — it’s more a mealy cooking tomato.

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The Little Garden in the North Woods

Hello friends!

It’s been a long winter/spring/start to summer — I have hardly had a moment to play at blogging since I went back to school in October.

law book
they called the class “criminal procedure” ~ really it is Constitutional law to keep me awake nights reading πŸ™‚

The terms are 8 weeks long, with no break in between save at Christmas and late August. Finally the school heard the students crying for relief; beginning the end of August we will have a week’s break after every term. At last!

Here is where I am working these days… wouldn’t you like to come visit!!? πŸ™‚

view from work
view from my ‘office’ window ~ beautiful caribbean-colored grand traverse bay πŸ™‚

And here are some photos from summertime in the north woods.
Dear G built the ‘little’ garden for me — a giant raised bed — and the plants are growing huge. Now if only we would see a little fruit!

little garden in the north woods
view of the new little garden from the dining room window ~ pure green joy!

tomatoes and ichiban eggplant in the little garden
heirloom tomato plants and ichiban eggplant grow large in the little garden ~ waiting for the heat to bring the fruit

little garden in the north woods
the little garden grows corn and various squashes…

korean squash vines
hoping for some korean gray squash

three sisters garden
a ‘three sisters’ garden ~ plant corn, plant beans to grow up the cornstalks, plant squash to keep the weeds down ~ but the squash are taking over!

buttercup blossom
a buttercup squash blossom with baby squash ~ we need bees to pollinate and there is hardly a bee to be found

indian gourds vining out
snake and ash gourds are vining out…

hopeful beefsteak tomatoes
hopeful “beefsteak tomatoes” of an unknown heirloom variety

black prince tomatoes
black prince tomato plants grown from seed ~ they are flowering now

amish paste tomatoes
the big garden is full to bursting with plants ~ here are amish paste tomatoes and carrots

amish paste tomatoes
amish paste tomatoes coming on ~ we were picking these in October last year

sweet 100 cherry tomatoes
sweet 100 cherry tomatoes are reliable

pepper plantation
Dear G’s favorite ~ the pepper plantation with about 10 varieties! already picking banana peppers here πŸ™‚

serrano peppers in the pepper plantation
yummy serrano peppers ~ my fav!

korean radish growing
korean radishes are starting to heave out of the ground ~ time to make kimchi soon

garden table by dear g
the awesome garden table complete with a sink ~ dear G built it so we can wash veggies outdoors!

first korean radish
and the first korean radish ~ ready for a bath

cherries in the yard
we got a few cherries from the trees in the yard before the birds claimed them…

bird pond
the bird pond with teepee of brush for the bathers to hide in ~ that huge pile in back is just part of the wood dear G has already split for winter warmth

philadelphia vireo
a philadelphia vireo waits to snatch a drink from the pond

male redstart at the pond
dear G got this great shot of the male redstart at the bird pond ~ he’s the orange and black fellow on the right πŸ™‚

And last but not least, the kitties πŸ™‚

lemur the dreamer
lemur the dreamer is the outdoor kitty in summer

gibby
his name is gibby (like gibbous moon) but I like to call him gibbily francis πŸ™‚

kitties
pinks snoozing and daisy snuggling ~ view to the front yard behind

All is cozy in the north woods. How does your garden grow?

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Happy New Year!!

Just a few shots of low-key holiday happenings here in the beautiful north woods…

Wishing you lots of love, good health, and happiness in 2014!

winter birds
pileated woodpeckers in the front yard

meg in the leelanau peninsula
a wintry trip up the leelanau peninsula to show miss m sleeping bear dunes national lakeshore

sleeping bear nat'l lakeshore at Glen Arbor
sleeping bear point as seen from glen arbor ~ snow covered dunes

the new kitchen aid!
for christmas dg and I got ourselves a mutual gift ~ a kitchen aid mixer!!! seen here after whipping up maple buttercream frosting for miss m’s cookies πŸ™‚

pileated woodpecker
pileated woodpecker at the window suet feeder ~ this amazing woodpecker is the size of a crow and so beautiful! we have three around the yard…

red haven peaches
summertime dreaming… locally grown red haven peaches

summer bounty in Oct
more summertime dreaming… the mess of tomatoes still ripening indoors in october

spice cabinet
dg built a new wall cabinet for spices and things… here it is in progress

the tree
the tree

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A Wee Christmas Verse and How To Wrap A Cat

‘Tis the night before Christmas and all through the house
Not a kittie is stirring, not even to chase a mouse.
The stockings are hung by the wood stove with care
In hopes that Saint Kittielaus soon will be there.

The kitties are nestled all snug in their chairs
While visions of kittynip dance in their heads.
I’ve thrown down my apron, Meg’s picked up her book,
After hours in the kitchen, we’ve nothing left to cook.

So from Pinks and Daisy, from Gibby and Lemur
From little old Squeaker, asleep by the fire,
We wish you much happiness, your joy our desire.
And let us exclaim as we purr out of sight,
Happy Christmas to all,
And to all a good night!

xmas eve kitty buffet
pre-christmas kitty buffet

xmas eve daisy
daisy, asleep in her chair

xmas eve pinks
pinks has decided he will not be starring in how to wrap a cat for christmas — the sequel

xmas eve squeaker
little squeaker is going on 22 yrs old…

xmas eve deer
magical deer outside ~ late afternoon on christmas eve

german apple pancake
we made german apple pancakes!

the golden boys
the golden boys

my christmas gift!
the best gift any day of the year ~ miss m is here!!

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