Salsa verde from the garden. (Or more accurately from tomatillos and chiles from the garden.) 🌱
What do you call a group of house finches? A condominium?
Right now
A few pics of the little fan back side chair I was finishing up last month.
Attempting to make green walnut liqueur (aka nocino, aka liqueur de noix).
Cherry tomatoes II: The Lunching. Cook garlic and scallion in a bit of olive oil, add a can of chickpeas with liquid, pinch of salt, simmer a few minutes. Add halved cherry tomatoes and fresh basil, oregano, and mint, stir gently until the herbs wilt and the tomatoes are just warmed through. Dump over rice. Garnish with lemon zest, zatar, and good olive oil. Sort of an eastern Mediterranean take on Thai curry? Awfully good lunch, and since the rice was leftover and microwaved it all took ten minutes. (Not counting the investment of time in the garden, of course.)
This morning’s harvest.
O when the world’s at peace and every one is free, then will I make half-sour pickles, but I figure I ought to get some practice in before then, you know?
A whole family of beautiful little goldfinches at the feeder, freshly feathered out for summer, squabbling over perches as siblings will do.