In addition to the sweet guest room and hallway action, this weekend was a fun little whirlwind of a visit. I thought I'd post a little photo wrap up of Sunday, because it was productive like crazy.
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Hiking at the Redwood Regional Forest, which turns out to be a 10-15 minute drive from our house. How have we lived here so long without knowing this? |
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My mom taught me a new way to cut a watermelon into cubes. I accidentally bought a yellow watermelon. But this is a much better way to cut it than my method (cut like you're going to eat slices, and then trim away the rind awkwardly). |
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We picked all of this from our garden (plus a cucumber and 4 tomatoes). Does anyone know what kind of beans those stripey ones are? We thought we were growing green beans. |
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I reduced 4c of chicken stock down to a seriously condensed, thick base. And that's our cucumber in the background. |
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Oh, and my dad brought me this drum. This is the bass drum from the set he bought when he was 13 (his first with his own money). (my dad was a professional drummer) He showed me this "champagne glitter" drum when I was a kid, and I decided it would be mine someday. He brought it up this weekend, and it'sjust as gorgeous as I remembered. We're going to get a piece of glass and use it as a coffee table in the entry-living-room we have yet to finish. So rad. |
Photo roundup over :)
Um, these photos are indeed all rad! I especially love the bass drum, its story, and what you're going to do with it.
ReplyDeleteDo you like sweet relish & bread-and-butter pickles? If so, I have a recipe for pickled watermelon rind that I want to share with you.
Sweet relish & Bread and butter pickles are blasphemous, destroying the good names of true pickles everywhere!
ReplyDeleteI am a snob for super sour, dilly, salty pickles. Anything else is sacrilege.
PS Thank you :)
ReplyDeleteyou should try traditional cuisine of Indonesia, wow it feels good ...
ReplyDeleteMy dad has the same drum set in gold. =)
ReplyDeleteHa!
ReplyDeleteok no problem
ReplyDeleteThose are cranberry beans, if it's not too late to chime in.
ReplyDeleteIt's not too late! I thought that's what we might have on our hands...also called shelling beans?
ReplyDeleteOlá, Aí vem o empréstimo acessível que mudará sua vida para sempre, eu
ReplyDeleteMr. Mark Jerry certificado credor, eu ofereço empréstimo individual e
pública setor precisa de ajuda financeira a baixa taxa de juros de 3%.
Bad crédito aceito, estes Termos e Condições são muito simples e
atencioso. Preencher e devolver os detalhes da aplicação Nome Completo:
idade: país: endereço: Telefone: Valor do Empréstimo Necessário: Período
de empréstimo: Contato e-mail: louisloanfirm@live.com Estou ansioso
para ouvir de você para que continue. Com Atenciosamente, Marcar o Sr.
louis abukari
Olá, Aí vem o empréstimo acessível que mudará sua vida para sempre, eu
ReplyDeleteMr. Mark Jerry certificado credor, eu ofereço empréstimo individual e
pública setor precisa de ajuda financeira a baixa taxa de juros de 3%.
Bad crédito aceito, estes Termos e Condições são muito simples e
atencioso. Preencher e devolver os detalhes da aplicação Nome Completo:
idade: país: endereço: Telefone: Valor do Empréstimo Necessário: Período
de empréstimo: Contato e-mail: louisloanfirm@live.com Estou ansioso
para ouvir de você para que continue. Com Atenciosamente, Marcar o Sr.
louis abukari
Yep, cranberry beans are a type of shelling beans. Think of any dried bean you can buy in the store - they're like those, but the fresh version! Super delicious and cook waaaay faster.
ReplyDeleteSweet. Thanks, Colleen! When I realized I couldn't really eat the fibrous pod, I shelled them and sauteed them in a little olive oil, salt, pepper, and garlic powder and sprinkled them over a salad like nuts :)
ReplyDelete很漂亮
ReplyDeleteHaven't heard of cranberry beans before, but they sure sound good!
ReplyDelete