Picking

For the first time, since we've been back in the States (7 years!), I've actually made it to the blueberry farm.  Every year, I've had the best of intentions, and every year, I've missed those blues.  Not this year, my friends.  On Friday, M and the Kiddos and I picked our hearts out.

This picking business is addictive, I tell you.  Long past the point where the Kiddos gave up, and sat on the grass, nibbling their haul and playing with ladybugs, M and I picked.  And picked.  And then picked a bit more.  It was nearly impossible to stop.  Each new cache of plump, juicy berries discovered urged us to keep on picking.  With the sun gently warming the berries, the mountains standing sentinel in the background, we managed quite a load.

Forty pounds between us, to be exact.  That's a lot of blueberries.

So now, we've got blueberry jam in the cupboard, blues in the freezer, a blueberry chocolate pavlova birthday cake, blueberry vodka on the go:

...and a blueberry crumble, a la local kitchen, which was devoured.

Should you be in possession of some gorgeous, ripe blues, you'd really best get on over to local kitchen for the recipe.  It's incredibly simple to prepare, foolproof really, and get this:  I am not a baked fruit girl...and I loved it.  This new-found respect for baked fruit could have something to do with the fact that we picked it ourselves.  Or it could just be an outstanding recipe.  Either way, it begs to be made and enjoyed.

And today?  Guess what the Kiddos and I are picking...

Blackberries.  And the best bit...they're free, and a short bike ride away.

I'm sensing a black and blue crumble for dessert tonight, using the above recipe as guide.

Enjoy the sunshine today!

In the Blink of an Eye

Already a week into August...how is this possible?  Summer is flying by this year, and I'm sure that it is doing so at a faster rate than ever before.  (Is this what it means to get older?  Yikes.)  I do believe I've been in a bit of denial about this passage of time, this season, convincing myself that it's not moving nearly as quickly as it appears to be.  That we still have ages before school starts...that the house still could close on time...that it's entirely possible that we could be moved in before school starts...that it hasn't been over a week since my last post...Ignoring all evidence to the contrary, I've been reveling in the heat and sunshine with the Kiddos.  What else can be done?  I certainly have no control over banks and their ridiculously slow speed (time again, see?) with real estate transactions.  School will open in a few weeks, ready or not.  Father Time trudges on, despite my feelings on the matter.  (True, it is possible that I have some control over when I sit down to write.)  So, in a One-Woman Stand against that which I have no control, I've been living in blissful ignorance (mostly, except for those moments of panic when reality sets in), and soaking up Summer, because look, people:   It will be gone in the blink of an eye.

The past week has seen us enjoying pretty much every sort of water source available, from the Puget Sound, to mountain and foothill lakes, and on out to the Coast.  And today we're hitting the pool.  Not a bad way of keeping it cool.

With all the adventuring going on, as well as the heat, things have been kept pretty simple in the kitchen.  Salads abound, and homemade ice cream for dessert bribes those who ask:  "Salad again?"  I spotted a beautiful salad recently on davidlebovitz.com, and I highly recommend it.

Inspired by his travels to Israel, this Israeli Salad (recipe here, on his blog) is a complete stunner.  Vibrant, crisp, and filling, it's perfect for throwing together on a hot evening.  The only changes I made (for what need is there to change a Lebovitz recipe?) were purely out of necessity:  I substituted golden beets for the red, because that's what I had.  I omitted the pine nuts, and used sunflower and pumpkin seeds, and walnuts, because I tend to panic and run away from them in the store, when I see the price.  And instead of the red onion, which I lacked, I used a few scallions. 

And it was divine.

To Summer!  And to being fully present for all it has to offer, before it moves on.

An Agenda

This seems to be the year for babies.  Friends, family, acquaintances, that woman over there - ogling the chocolate aisle in the grocery store; they're all sporting either a pleasingly round bump, or a new little one.  Breeding is IN this year, my friends.  (Though not for this gal.  Oh, my, no.  We're onto the next chapter - the one where the kiddos are pretty trustworthy and independent - which means I get to slack off at gatherings and enjoy my wine, perhaps cuddle a baby or two, while my friends chase their toddlers.  And I get to sleep through the entire, blessed, uninterrupted night.)  All this baby-having is an awesome business, I must say.  Aside from the obvious perk:  that I get to love on some littlies (then pass them back to their harried parents and just maybe refill my wineglass); aside from that, my friends, there's this:  Babies are a major boon for knitters.

You see, knitting is a thoroughly selfish pastime.   Oh, sure, you may think we're quite generous with spending hours knitting a sweater, or weeks on a blanket, but listen up:  We do it, and happily, but with an agenda.  Here's the thing.  Knitting is sort of addicting, once you start.  All the lovely yarns, the sweet patterns...it does become somewhat of an obsession, if you're not careful.  Thus, by ensuring a healthy supply of breeding friends, we are able to justify our little compulsion.  The money spent on yarn, the hours spent knitting (that perhaps should be spent refinishing that dresser I started weeks ago), the time squandered spent wisely browsing Ravelry and Pinterest for knitting patterns.  Guess what?  We'd do all that anyway, if we didn't have you fine folks to knit for.  This way, we can say:  "Ah, dresser-schmesser.  I've got a baby to knit for!  I'm very giving, don't you know?"  "What?  Clean the house?  Well, but I would, only, so-and-so's about to give birth, and wouldn't it be a crying shame if that baby was cold?  When I, in all my generous glory, could have been paving the wool-clad way for that wee bundle?"  Yep, we're sneaky, we knitters.

So, here are a couple of projects I've completed recently...purely motivated by a generous spirit.  Of course.

For J's soon-to-arrive bubby:

 

The chevron baby blanket, from the Purl Bee.  It may be a selfish undertaking...but look how happy she is.  (And that baby won't be cold, you know.)

The next one was somewhat of a conundrum.  My brother and his missus have been expectant for many moons now, and I have been stumped as to what to knit my new nephew.  Because knit I must.  But I knew they weren't really the sort to dig a knit sweater...nor would they appreciate those awesome striped pants I made recently...and they'd probably think I was officially insane if I tried gifting their child a rainbow blanket.  Nor was I feeling particularly moved in the hat direction.  (See?  We may use you to justify our addiction, but we do attempt to make things you'll like.  Mostly.) 

So, the Kiddos and I were at the library the other day, and the Girl pulled a knitting book out, and wanted to check it out.  A toy and stuffed animal knitting book   Now, you may be thinking I have reached the penultimate pinnacle of nerdiness, but upon taking a closer look at the book - Knitted Toy Tales - I decided that it is definitely cool.  And I made this guy:

Who doesn't need a knit elephant, I ask you?  Right.  That's what I thought.

I finished in the nick of time, too...for look who arrived in the world yesterday:

Ahhh, bless.

Now, get out there and make some more babies, people!  I've got to get my knit on!

In the Spirit of Summer

It seems that Summer has decided to hang out with us again.  Although, I must say, she is one fickle, unappreciative guest, isn't she?  Summer's long-awaited arrival practically brings tears of joy to our eyes, after that overstaying sop, Spring, finally takes the hint that she and her despondent crying jags (or rainstorms, as the case may be) are no longer wanted...In swans Summer, only to inform us that she's using us as home base, while she jaunts around the country, visiting more exciting places and working on her tan.  And, piteous creatures that we are, we celebrate her return, forgive her for her capricious temperament, and yearn for her to stay and grace us with her company for just a few consecutive weeks.  Ungrateful wretch that she is...we love her.

Summer allows us a freedom that we aren't able to enjoy the rest of the year.  Summer is the wild friend, come to tempt us to throw away convention and rejoice in the moment.  Off fly the restricting layers:  coats, sweaters, socks, and shoes; to be replaced with mood-altering sundresses, swingy skirts, and dancing bare feet.  Nights grow long.  Bedtimes are nearly done away with altogether.  School routines are set aside for a blessed ten weeks.  The theme of the day becomes one of hedonistic, live-in-the-moment, abandon.  How can we not worship Summer?  She's the Fun One.

Further calling us to adore Summer is the sheer bounty she presents to our senses.  Crisp, boldly hued vegetables and lusciously ripe fruits are suddenly, overwhelmingly on offer, often needing no more than a wee drizzle of this, or a dollop of that, to be called a meal.  My very favorite food is Summer food.  And breakfast is no exception.

Having received some beautiful raspberries in yesterday's CSA box, (after a few nibbles - we aren't saints, after all), I set them aside for breakfast this morning.  And, because we are luxuriating in Summer, rather than going to the boring grocery store, my plan for yogurt and raspberries needed some modification.  Seeing as how I was out of yogurt.  A very ripe peach, and some previously frozen coconut milk cubes did the trick nicely.

Summer Smoothie of Raspberry, Peach, and Coconut Milk
-serves 2 to 3, exact amounts are not given...use your instincts!

1 half-pint, or more, fresh raspberries
1 large, very ripe peach
10 or 12 frozen coconut milk cubes*
coconut milk, or fruit juice, to blend

*I used a boxed vanilla coconut milk drink, from Trader Joe's, not the canned kind you cook with.  Although I would be curious to know if that works.  Using an ice cube tray, simply pour the coconut milk in, and freeze for several hours.  Once frozen, store in freezer bags, for up to several weeks, using them as you need them.*

Throw the fruit, coconut cubes, and a bit of coconut milk (or juice) into a blender, and blend until smooth.  You may need to add more liquid, to get things moving.

Enjoy immediately, while soaking in the morning sunshine.

May you revel in the day.  Happy Summer!

Showering

No, I'm not going to complain about the fact that Summer seems to be playing tricks on us here in the Pacific Northwest.  Again.  Nor am I going to subject you to a lengthy discourse on the importance of personal hygiene, though I do rate a good shower.  Rather, I'm referring to a baby shower that G, H, and I (that would be me), threw over the weekend, for our dear friends and soon-to-be parents, M and J.

How's that for a picturesque party location?

With the gorgeous backdrop, we did it up, mountain style.

It was a grand day, I tell you.  The sun actually shone.  

Laughter, along with the sangria, flowed freely.  

(Okay, a few were excluded from the sangria.  This didn't affect the laughter, never you fear.)

Kiddos ran wild.

 Misters may have run somewhat amok as well...As you do.

Of course, we did manage to eat a few things.  Specifically, this:

From the inspiring, gorgeous cookbook, La Tartine Gourmande, this recipe for cold honeydew and cucumber soup, served with skewered melon and proscuitto-swaddled (forgive me, it is a shower, after all) mozzarella - well, they fit the bill perfectly.

The soup is an absolute delight.  Honeydew and cucumber mingle sweetly with shallots and thai basil, to create a lovely, unique twist on a gazpacho, that rides the line between sweet and savory splendidly.  A no-cook dish, the only thing that was slightly tricky (as we were picnicking), is that it must be served very chilled.  That's what ice and coolers are for, though, right?

Here you go:

Cold Honeydew and Cucumber Soup, with its colorful skewers - adapted from La Tartine Gourmande

 - serves 6, recipe easily doubles, or serve as an appetizer, in a small cup or shot glass

Ingredients

1 lb 7 oz (650g) honeydew melon flesh, diced

1 long English cucumber (300 g, 10 1/2 oz), peeled, seeded, and diced

1 small shallot, peeled and finely chopped

juice of one large orange

juice of one lime

15 thai basil leaves

sea salt and freshly ground black pepper

2 Tbs olive oil

In the bowl of a food processor, combine the melon, cucumber, shallot, orange and lime juices, and basil leaves, and pulse to a fine purée.  Season with sea salt and pepper, and stir in the olive oil.  Cover and refrigerate for a few hours until well chilled.

To serve, drizzle a wee bit of olive oil over each serving, and present with melon and mozzarella skewers, recipe below.  This soup keeps well for a few days in the fridge.

For the skewers

honeydew melon, balled with a melon baller

canteloupe, balled

watermelon, balled

mini mozzerella balls

few slices of proscuitto cut in half, lengthwise

few thai basil leaves

freshly ground black pepper

Make one or two skewers per person, with 4 balls of melon, 2 basil leaves, and one proscuitto-wrapped mozzarella ball, on each.  Season with pepper.  Share with friends.

Photo courtesy of John Carlson

 I love our gang.

Have a beautiful day.

Un-seasonable

'Tis not the season, for knitting.  Or so you might think.  (You would, of course, be wrong.)  For those of us just crazy enough to seek a bit of peace and sanity in the rhythmic clickety-clackety action of needles and yarn, well, it's always the season. 

I've been unable to post some of the latest knits (until now) because they were gifts for soon-to-arrive little ones.  (And there are still some that I must wait to post - wouldn't want to ruin the surprise!)  And some I just haven't quite gotten around to posting, because, well, I'm kind of slow sometimes. 

So, here you go:

The textured shawl recipe, made of some gorgeous baby alpaca wool.  (I'll get around to posting Ravelry notes soon.)  Ravelry notes here.

Wool sounds weird and unnecessary for summer, but the evenings are still quite cool, so it's just the thing to throw over my shoulders, to prolong the outside time.

This one's pretty cute:

The baby and the pixie hat.  Done in cotton, wee L looks kind of awesome, I do believe.  Ahhh, bless the bubbies.

Check these babies out, though:

Seriously?  Knitted pants with a big, roomy bottom for wee cloth diapered bums?  There was only one friend that I could be absolutely certain would dig some wild knit pants for soon-to-come-babe:  J.  These come from one of my favorite knitting sites, Pickles.  I love all of their baby and kid knits, (especially these cool kids capris!)and often feel just a bit sad that I didn't learn to knit when mine were small.  Oh well, plenty of child-bearing friends these days. (Ravelry notes here.)

J needed a few Easy Peasy cloths, for the babe, too.  Of course.

There's more on the way...

Have a lovely day!

Best Intentions

I'm not sure if it's all the sunshine that's damaging my braincells, but this head of mine does seem a little full of holes at times.  Yesterday, the Kiddos and I had the pleasure of a pool party with good friends to look forward to, and in preparation, I whipped up a tasty salad, in the morning.  Thinking I was being ever-so-thoughtful, and supremely organized, I stashed the salad in a big yogurt container.  No glass by the pool, right?  Seemed like a decent idea.  However, when I arrived at the party, I brought out my yogurt container, with perhaps somewhat of a flourish, being rather proud of my salad, only to realize my error:  I brought yogurt.  And that lovely zucchini salad was sitting at home, chilling in my fridge.  Oh dear.  So it goes.

R, being ever-so-thoughtful herself, ran upstairs and whipped up a beautiful zucchini carpaccio of her own, bless her.  (A salad that I shall have to make very soon, it was delicious.)

So, while my best intentions rather came to naught, as far as providing a dish for the pool party was concerned, we did enjoy the salad with dinner last night.  The recipe is one of those lovely, intuitive sorts, barely a recipe at all, simply food that makes sense.  It comes from La Tartine Gourmande, the gorgeous cookbook that is now sitting at the very top of my birthday list.  Splendid for a pool party, should you possess the mental capacity, unlike this gal, to get it there.

Here you go:

Zucchini Salad with fresh herbs - Adapted from La Tartine Gourmande
-serves four, recipe easily doubles to serve a large group

Ingredients
2 medium zucchini, finely julienned, preferably using a mandoline
1/4 cup chopped fresh herbs - I used parsley and mint

Vinaigrette
sea salt & freshly ground black pepper
2 Tbs white wine vinegar (or substitute another light vinegar, or lemon juice)
1 garlic clove, minced
1 tsp maple syrup or honey
6 Tbs good extra virgin olive oil

Whisk the vinaigrette ingredients together, then dress the zucchini with it, tossing with the fresh herbs.  Refrigerate until ready to serve.  This salad will keep for a day or two, but the zucchini will lose its crispness and go a bit watery with time, and the mint will darken, so it's best eaten the day its made.

Perhaps you will have a bit more luck than I had, getting this one to an event. 

Enjoy your day!