Whatever that means.
At any rate, the Radiance Shawl is growing. The yarn is pretty, but sheesh… so many knots.
I really don’t understand why people make such a fuss over this yoga stuff.
It’s not hard at all.
Now go away, you’re blocking my sunlight
I grew all of my tomato plants from seed this year. Except for the cherry tomatoes, all of seeds were purchased from Amishland Heirloom seeds. I never grew tomatoes from seed before, so it was exciting to get such good results.
Clockwise from the top: Hawaiian Pineapple, Pink Grapefruit, Woodle Orange, Martin’s Amish, and a mystery dark pink tomato that I thought was a Martin’s Amish, but is definitely something different. It has a lovely dark rose color that doesn’t really show true in the photo.
In the center is Sungold on the left (one of the most delicious tomatoes of any size I’ve ever eaten, and the only hybrid in the bunch), and Red Robin (grown from seeds from last year’s plant) on the right. It’s normally a darker red, but this was the only tomato left on the plant that was even close to being ripe. It had its main crop early, and now there are just a few stray fruit left.
It was so nice to have a good tomato year after last year’s terrible season.
Since it was noted that there was a “Yum” theme for the last couple of posts, I decided to continue it.
Tonight’s dinner was provided, in part, by good friends Margene and her gardening-guru Smith, also known around here as “M&M”.
We started off with a simple salad (lovely Japanese lettuce provided by M&M, pink and yellow Amish heirloom tomatoes from my garden):
Then we moved on to the main event. Shrimp Scampi with broccoli (my garden) and spaghetti squash with butter and sage (squash from M&M, sage from my garden).
I used this recipe for the shrimp, using the Meyer Lemon Extravagonzo Oil I brought back from Idaho as my only Boise souvenir. Of course, then I found out that I can purchase it locally at a number of different stores. That’s good, of course, because now I can try some of the other flavors. Like the Roasted Garlic oil. If Matt Caputo calls it “the BEST garlic olive oil product on the planet”, that’s fine praise indeed.
The Meyer Lemon oil is quite tasty – it has a tremendous lemon zest kick to it.
Yum.
 Cabled Sheep lives in Salt Lake City, Utah, where she enjoys knitting, cooking, and munching veggies out of the garden. She never tires of Utah's glorious landscape. |
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