December 31, 2010


we ran him off twice from the seed feeder and finally brought it inside. he sat in this pose while we stood at the window and didn't move for the longest time. we think he is taking lesson from the scrub jay!

December 24, 2010

christmas eve

lovely ... to the eye and the tongue!

enjoying the candle light

local bread, shrimp, salad greens and wine ... pacific northwest christmas eve

December 6, 2010


packages half wrapped ~ only two more days to finish ~ arriving by post to precious grandchildren

December 1, 2010


Airing out the dried beans from the Matt & Cyn Farm. Last fall we purchased a few heirloom beans at the closing of the market and they were fantastic compared what we can purchase locally at the co-op. This winter we stocked up on about 12 different varieties. The cannellini I cooked up a few weeks ago were the best we have had in years. The day we purchased these they had just threshed the last of their crops the day before and recommended we allow the beans to"breath" before storing them. Here they are with there lids off after airing for a week out on the kitchen counter.
Butterscotch Calypso
Hidatsa Shield Figure
Yellow Indian Woman
Rio Zape
Good Mother Stallard

November 26, 2010

Thanksgiving Bird Count

Thanksgiving Bird Count - one seed feeder, one suet feeder and one hummingbird feeder located on the south side of house/yard.

Anna's Hummingbird - 1
Western Scrub Jay - 1
Black-capped Chickadee - 1
Ruby-crowned Kinglet - 1
Dark-eyed Junco - 4
House Finch - 4

Very few birds this year. In the past there would of been the Yellow-rumped Warbler and the Chestnut-backed Chickadee. The treat today is a beautiful Varied Thrush coming and going at the seed feeder.

November 23, 2010

november dusting

first snow... in november?

November 19, 2010

osage, walnut and cherry

holiday market/local wood carver ~ french rolling pin is osage wood, the others are walnut and cherry wood. sanded them a bit more with 600 grit sanding paper and tiny bit of oil

November 15, 2010

November 10, 2010


soaked french lentils, shallots, carrots and spanish chorizo

last 10 minutes added beet greens

served with local sourdough/garlic/cheese bread

October 27, 2010

the last brandywine

was delicious in this recipe ... we highly recommend it!

October 19, 2010

warm light

garlic is planted ~ early italian, dujansky and german porcelain.
this morning seeded beds with chard, kale, mustard and chrysanthemum greens. over wintered the beds with buckwheat. the gift of northeast wind creates clear skies and warm afternoon light.

October 15, 2010

the last bits

today's lunch with avocado, bacon and fresh sourdough

October 12, 2010


saffron crocus and wooden utensils drying

October 8, 2010

herriot grace walnut spreading knife

our older and trusty spreading knife (mostly for nut butters) ~ along side a new and beautiful HG walnut spreading knife. thank you nikole and lance

October 5, 2010

scarlet runner beans

saving the bean pods from the garden and will plant again next year

October 2, 2010

September 22, 2010

favorite color

This is "heinz" roma tomato, reduced down to = 1 quart. I surely thought I had 2 quarts when I filled the pot. Next year we'll plant more paste tomatoes for sure.
This last weekend we had two days of heavy rain. Rain and cooler temperatures has shifted us into harvest mode, instead of picking what is needed for a meal .
This sauce will top our aubergine parmesan (eggplants from garden also)

September 17, 2010


9 quarts total - sweetened with a wee bit of sugar and lemon. its great for fall/winter breakfast with greek yogurt

August 29, 2010

bruschetta di pomodori

tomatoes, onion and garlic from our garden ... lovely way to end the day.

August 14, 2010

The best things in life are nearest: Breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of right just before you. Then do not grasp at the stars, but do life’s plain, common work as it comes, certain that daily duties and daily bread are the sweetest things in life.
—Robert Louis Stevenson

July 16, 2010

zen riddle

ten thousand things
all in this breath
if you see through this world and let go of it
this is wisdom
if you see through it, but don't let it go
that's just "talking Zen"

ten thousand things
all in this breath
grasping hold of emptiness
there's really nothing to say

ten thousand things
all in this breath
why are people in this world so busy?
just for this one breath
they say "busy busy, mine mine ... "
busy a whole lifetime for "Me"

when this breath is cut off
you let go of the whole universe
why not let go from the start?

grasping hold of emptiness
you want to talk about "real"
show me one thing that is real
there's nothing real from the start

every day, morning to night, gathering things
big and small, valuables, money, name and recognition
gathering it all up into your lap
like you're holding the golden key
busy your whole life for nothing
acting like a thief

why not put all the energy to liberation?
put this mind to the Path

everyone in the world is controlled by this
shed this control and then you'll be free, content, liberated

though there are words to speak, none of these are real
talking and talk, like flowers falling from heaven
its all worthless.

there is really nothing to say
if you think what you are grasping is real
there's no good in that

you can't take it with you

(from documentary "Amongst White Clouds")

July 13, 2010

ocean view via Neahkahnie Mountain

early morning on the coast ... you can see the fog bank moving into Manzanita

June 2, 2010

between rain showers

I caught moments of sunshine ~ foxtail lilly's in the garden

May 25, 2010

today's treasures

first blooms ~ graham thomas rose

hutterite beans soaking for tomorrows lunch

May 12, 2010

May 11, 2010

beet hummus

15 oz can chickpeas
2 cloves garlic
1 tbsp. olive oil
3 small pickled beets (roasted and then pickled in balsamic vinegar and liquid from roasting pan)
3 tbsp. balsamic vinegar/liquid from beets
after taste testing and comparing to my traditional hummus I add 2 tbsp. of tahini to add a little zip and slightly thicken it