Seeing Red

After a brief (ok, 3 month) DIY hiatus, we're seeing red. And I do mean that in the best way possible since it means we've finally started making progress on our office. We got the first coat on last weekend, finally got around to the second one this past weekend, and put on a third last night (yes, folks, that there is three, count 'em, three coats of red paint). The good news is, hey, we've got three coats on. The bad news is we're out of paint and there are several spots that really need four coats. So, now we've got some choices to make. We used Benjamin Moore Aura paint for the first three coats, and while it's awesome paint it costs $60 a gallon and doesn't come in anything smaller...What to do? What to do?

Personal Demons

You may have noticed that I haven't posted too much lately. That's because I've been too busy battling personal demons to get much done on the house, but I'll be back soon. I promise.

Tommy Toes

Nearly every year I try to grow cherry tomatoes. And nearly every year they succumb to fungus, become infested, or otherwise fail before producing any tomatoes. Until this year, that is. Check it out! There are at least 50 on my one little plant.

Stone Soup

BD dubbed my latest stone soup because I started to look up recipes and then realized I was just going to put everything I had in it anyway, so why bother trying to find a recipe. Of course, before he remembered stone soup, he referred to it as rock stew, but we'll keep that our little secret. Between the stone soup and the pesto pasta, the only thing I have left from last week's farm share is one cucumber.

I'm Sensing Yet Another Soup....

Yesterday's farm share left us one head of broccoli, two uncured onions, some carrots, some green beans, a cucumber, and some greens richer. I'm picturing combining my pasta e fagioli recipe with some kind of vegetable soup thing: carrot, onion, greens, green beans, white or red beans, and pasta--maybe blended a bit for thickness.As for the broccoli, I'm planning on using it in pasta with pesto made from my bazillion basil plants.

Score!

Last week I finally scored some chard in my farm share. All the other times that they've had it, it's either already gone by the time we get there or it's only a choice for the family share. This time, I finally got a bunch, though, and was able to make one of my favorite soups, pasta e fagiole (pasta and bean)! I threw in some leftover celery from my carrot top soup and put in slightly more pasta, slightly less bean than I usually do, but it was still really good. Even in ninety degree weather.

Pizza by Bill

Every couple of weeks BD and I make pizza for dinner. When he was in high school, BD worked at Papa Gino's and he still hasn't lost his pizza dough skills, so our pizzas are pretty amazing (in my opinion, anyway). Lately I've been loving mini mozzarella balls, caramelized onions, and basil from our "garden." This week, I decided to substitute arugula from our farm share for the basil. The flavor was kind of "eh," but it looked really nice.