Back Online!!!!

Finally, I am back online....

My beloved Powerbook G4 from 2005 died after countless trips to home to NY, traveling to and from school, accidental drops and tumbles off of desks and my bed, and an overwhelming amount of song downloads and photo editing, oh well.....

So now I have a MacBook Pro and am anxiously awaiting a version of Photoshop.

Dusk is Lovely

Frist Lettuce Harvest

Small harvest from my bucket-o-lettuce

(I plant lettuce in containers because I live in an urban area where the Rats are very large, the buckets make it possible to move them in the evening, either on top of the grill or inside the back porch, but I haven't had to yet)

Second Week Of June Progress

Zucchini

Pole Beans

Pepper/ Eggplant Bed

Daisy

Blackberries!!!!

First tomato

Better Boy

Treasures

I'm Nj for the week and my Grandpa gave me a ring that belonged to Aunt Joanne or my Grandma.

It's so New Jersey and only fits on my ring finger. So amazing.

I'll have more pictures soon of the other small treasures from my Grandmothers house.

This week....

Sienna with the 6.5 ft. tall blackberry bush

Sunflowers that popped up from last year, the birds have done a lovely job of scattering the seeds all over, I was going to plant cauliflower in that bed.

Squash

Pole Beans

Eggplant

First Tomato Blossom

June 1st, 30 days and I'll have Better Boy tomato

May Garden

I went to NYC

A few weeks ago, while I had no computer, and oddly enough I'm going back next week.

I went out with my friend Red from home, I had the best time.

He took me this shop, The Evolution Store, where I fell in love.

For a while I've been focused, visually, on the concept behind Cabinets of Curiosities, or what we now call Museums.

I've looked at the original Cabinets of the 16th century all the way to Ebay the 21st century Cabinet, and nothing was as interactive and creative as The Evolution Store.

A small shop, located on Spring Street in NYC, is a culmination of everything fascinating.

Life, death, animals, humans, skeletons, remains, everything, and all with a price tag.

It's like going to a museum but being able to say "and how much would that be with tax?"

News

My computer just turned on, really strange stuff going on.

Id post pictures but I don't want to over do it, just yet.

So here is what I've been up to lately

1. Finished school for the semester, almost done for good

2. I am going back to work at the House of Blues

3. Cut down some trees in the garden

4. Planted a TON

-Tomatoes (19 in total)- all from seed

--Tigerella

--Oaxacan Jewel

--Old German

--Sungold

--Viva Italia

--Roma

--Better Boy

--Black Krim

I think I'm forgetting one

-Beans

-Peppers ( hot & sweet) -from seed

-Eggplant (I forgot the name already)

-Pumpkin

-Summer Squash Mix

-Turks Turban Squash

-Spaghetti Squash

5. Have been riding around the city like crazy

Everything is small and cute and I'm getting anxious. I have small strawberries popping up every day.

Lately......

Sienna baby has been driving me crazy.

1st Strawberry

Burritos

Matt and I went and got burritos, he is vegan and I of course am not, I work in the cheese department. The guy who made them had a good time writing HIS & DAIRY. Cute, but I'm not dairy.

Sienna

The pup in April getting excited for warm weather.

so few posts

So sadly I have finally killed my mac. I don't know what happened.

Until I can fix it I will have to post from my phone, it will be okay.

Saturday with Adrian

Adrian and Sienna

Torilla Soup

Vegan Carrot Cake

Matt moved today so I watched Adrian.

We baked a cake for Matt and made soup for dinner.

Seedlings

New in My Kitchen

My 70's Kitchen

Making smoothies everyday now requires this, my new Oster Blender!!!

The Table I bought with Matt today, still not sure what I'm going to do with it, re-paint it for sure.

Lastly, the tulips Jon sent me, they have made my kitchen to lovely.

Vegan Rice Pudding Peach Tart

Matt & I made the most delightful tart from the April/May ReadyMade magazine but we changed some things, so here is Matt's recipe:

Vegan Rice Pudding Peach Tart

Crust:

1 bag gingersnap cookies (crushed)

1/4 canola oil

Pudding:

1 cup jasmine rice

2 cans light coconut milk

1/4 cup sugar

cinnamon to taste

Peaches:

3 sliced thinly

1 t canola oil

3 t sugar

10 inch fluted tart pan w/ removable bottom

1. Pre-heat oven to 350 degrees. Pour rice, coconut milk, & sugar into sauce pan and bring to a boil. Once boiling turn heat to low and let simmer for 15-20 min. until rice is cooked.

2. Crush gingersnaps and mix with canola oil, & spread crust evenly in bottom of greased Tart pan.

3. Pour finished rice pudding into crusted pan and bake for 10 minutes.

4. While baking, slice peaches and caramelize in oil, water, & sugar in saute pan on high heat until soft and yummy.

5. Once the tart is out of the oven allow to cool and cover with caramelized peaches.

Cell phone photos, Feb. & March

Sienna in the stairwell

Taleen really loves bothering Sienna, she walked right over and laid on top of the dog.

Taleen in the kitchen.

After I took this photo I accidently broke the mug.....

Sienna in the sun

Cory, myself, & my sister.

First Seedlings!

This year I was really anxious and started incredibly early.

I planted my seeds in the beginning of March.

These are Tomatoes, Eggplant & Sweet/ Hot Peppers

I'll post my grow list soon.

Kitchen

My kitchen just about everyday, coffee, a smoothie and my phone.

Brownies for work