I think this is about a quarter of the nuts that we will get from our bushes. The rest are still green.
I think we need to plant some straight into the ground around the rest of the border of the labyrinth. It looks like they do best when messed with the least.
Planning to get this is the ground soon. I’m very pleased with myself.
I finally cut this. The bundle of stems is about the size of my calf and the actual bouquet is as wide as my chest. There is nowhere in our house with enough space to hang it.
I don’t have a clue what to do with it.
I have dried herbs in the past. But, I frequently leave them to get dusty rather than actually use them.
I, also, know that oregano is more flavorful dried than fresh.
Maybe I’ll spend some TV time tonight breaking it down into more rational sizes.
New rule for Kitty. Putting it here so I can’t possibly forget.
Beans get frozen. ONLY frozen. I have ruined 2 seasons of Hamby beans trying to keep them in jars.
I started celebrating yesterday and intend to continue through tomorrow. 😀
Yesterday, Carolyn and I had Spa Day (she had a facial while I had a 30 minute massage followed by a manicure and we finished with pedicures together), then mid-afternoon wine and cheese. We came home, dolled up and went out for dinner to Piedmont, a wonderful farm-to-table restaurant in Durham.
We started with d’Arenberg Winery “The Hermit Crab” 2014 Viognier/Marsanne from MacLauren Vale for Chuck, Reynolds Family Farm 2012 Chardonnay from Napa Valley for me and a Coon Rock Farm Spritzer for Carolyn made with grapefruit mint (I never knew there was such a thing), vodka, lemon, grapefruit and soda. It was delicious and refreshing.
Appetizers were Coon Rock Farm’s mixed greens salad, wild green onions, Loaf Bakery rye bread, chioggia beets and a sprinkle of Anson Mills’ benne seeds, a kind of hummus made of caramelized summer squash, chickpeas and smoked paprika with lavash crackers, and Coon Rock Farm’s heirloom tomatoes with basil sorbet, olive oil, pickled and fried okra and chia seed crackers.
The tomatoes were perfectly ripe and the basil sorbet was amazing. Concentrated basil like I have never encountered before. The paprika on the hummus was heavy enough to be a flavor rather than a garnish and it was wonderful. The chiogga beets were sliced very thing, so that they added a hint of flavor, but didn’t overpower the rest of the salad.
Chuck and Carolyn both had the vegetarian dish for their entrees. It was preparations of local eggplant prepared 4 different ways, heirloom tomatoes, housemade ricotta, sungold tomatoes, shaved radish and pea tendrils. I had crispy Carolina mackerel with warm gazpacho, leeks, cucumber, shiso and pepper.
I love how we share forks around the table.
(middle) NC peaches, pecan caramel, blueberry sorbet, white chocolate brittle, vanilla sponge cake
(bottom) chocolate chip fritters, cherry gastrique, kheer ice cream, pistachios
(top) green tomato tart, shortbread, lemon basil, green tomato marmalade, basil-buttermilk ice cream
We were shocked to find that the tomato tart was the most interesting, Tomatoes just don’t seem to led themselves to a dessert. But, BOY! were we surprised. The basil ice cream was subtle and smooth and perfect. The white blob on the chocolate chip fritters on the bottom was kheer ice cream with a strong cardamom flavor. The blueberry sorbet had a stronger blueberry flavor than simple blueberries. It was a hell of a finish.
Today, I’m finishing a batch of sweet pickles, going to the gym and going to a wine tasting followed by sushi for dinner with my loving spouse.
Tomorrow, we will celebrate with dinner at Mez, a “contemporary Mexican” restaurant, on the way to a Punch Brothers concert at the art museum in Raleigh.
After a restful Friday, I go back to work on Saturday. My co-workers are plottin’ and schemin’ something. But, I don’t know all the details, yet. I know there is a Triple Chocolate cake from Ketchie Creek Bakery involved.
Jeannie doesn’t call it the Festival of Kitty because I celebrate in half measures. 😉
I am the Audience 