Category: Open Arts
I just finished this: my first borrowed ebook from the public library, with many thanks to the library employee who called me on the telephone and cut through a bewildering number of options to click, click, click my way to success. (Oh, no, clicking on “Let’s Get Started” was not a good idea.) Sarah Ruhl,
What to do with the first fresh Oregon strawberries of the season? Other than pop them into one’s mouth entire, of course. Make Strawberries and Cream cookies. Very tasty. Very rich. Very strawberry.
Today my crew went downtown and spoke up for George Floyd. We used chalk, lit candles and read Allen Ginsberg’s “America” for the world to hear. RIP George Floyd. LINK TO VIDEO Update – Today we went back to see the mural and the candle we left was still lit, and several more candles have
Last night we had fun making naleśniki – Polish pancakes. We had two fillings– one is a white cheese (farmer’s cheese-like, though saltier) with onions and chives, the other is beef and tomato. You roll them up and fry them– super delicious. Of course, I had to throw in a salad 🙂 I can think
I am enjoying our shift towards nature, food and the otherwise delicious during Open Arts. Here’s an array of greens from the yard for our dinner this evening– top left: basil, 3 peas. Bottom left: beet tops, romaine lettuce, chives, kale & swiss chard. Bon appetit!
Georgia Peach Pie guarding the perimeter.
These are the “bagels” my spousal unit made from Daniela’s recipe. Hmm…not ready for prime time, but at least they aren’t rock-hard so…progress. (That white stuff in the middle of one of them, I’m told, is egg white. Kinda got carried away with the wash.) They don’t taste bad & won’t go to waste. Thanks,
Wild arugula, french sorrel, spinach, fresh tarragon. Spring salad!
Seasonal Reading 