Tuesday, October 28, 2008
Our porch from the street -- the black & white cat on the railing is real -- Clyde is ready to scare some kiddies.
Monday, October 27, 2008
A few weeks ago I spotted a tree dropping pinecones on our street, so I started collecting them as they fell on my way home from work each day. Finally I had a full box, so I headed to Michaels for a wire form, floral wire and a spool of ribbon.
Saturday, October 25, 2008
This is what I started with -- 12 pounds of apples.
Thursday, October 23, 2008
Check out my first guest contributor post on the Prince of Petworth blog.
To celebrate, I hiked up to Borders (on 18 & L) on my lunch break to buy Martha's new book, Cooking School. Now, I need this book like I need a hole in the head, especially since I bought myself a similar book for my birthday, but I couldn't resist. (It didn't hurt that Borders has the book 40% off, so I got the book for $27, instead of the $45 list price.) The photographs and design are beautiful and clean, and I love the way the book is organized. I googled the book's art director, and was thrilled to see Martha is continuing her habit of hiring RISD graphic designers.
The first recipe I'll make from this book is the butternut squash ravioli (sorry, hon', but wait till you taste it), since I'm now making my own pasta (more on this later).
The colors are just starting to pop.
Wednesday, October 22, 2008
It's really quite simple -- all you need is fresh pumpkin seeds (rinsed of all the pumpkin goo), olive oil and salt.
After combing the ingredients, spread the seeds evenly on the pan, and put them in a 350 degree oven for 10 to "whenever-they-smell-done" minutes. Keep an eye on them, because they can burn quickly. I recommend popping them in your mouth every few minutes to taste.
I like my seeds roasted until their golden brown, and until they sound hollow on the tray. Store them in a tupperware-esque container, and keep them out on your coffee table. They'll be gone in no time.
I pulled out the dying flowers in my planters and replaced them with pumpkins and gourds. To secure everything, I stuck wooden skewers into the bottom of the squash, and then stuck the other end into the dirt.
Thanks to Bonnie cat for modeling!
Jen on the hayride with our pumpkins.
Ricardo and his pumpkin, as inspired by the Dada movement.
Wednesday, October 15, 2008
Tuesday, October 14, 2008
This is my wall of beans. The thing I've learned about beans, is that they're really hard to find. You have to pull back the leaves and shake the plant to see them.
After washing them, I cut the stems off.
Then I cooked them in boiling water, blanching them for 3 minutes,
I forgot to take a "before" shot, but here's what it looked like earlier in the year.
This is the ugliest tree ever. It's covered in thorns and berries that make a mess -- and worst of all, it's grown to be about 20 feet tall.