I’m stuffed

Once again, I’m waiting for the lickety split internet …. To deliver some photos.



Tonight’s supper was stupidly good. That’s an egg mould. With a salad in the middle made with grilled chicken (grilled as Mr. Big Food was grilling burgers yesterday)…

Those are plums stuffed with humus.

And some marinaded tomatoes and cucumbers and zucchini.

I’m stuffed.


Mind boggling

In that (look up) and the two post that follow there was to have been a link to a cookbook at the World’s Largest Store. Last evening, the link was just a box of in your face FlAsHiNG marque-esque “Amazon”– not the link to the cookbook. This morning, though the code is still there, there’s no link at all.

I sure am glad we live out here on the Farm where we eat bologna sandwiches, read books, and don’t depend too terribly much on all of these Electronic Whatnots & Widgets and such.

And now… to take the dogs for a walk.

I did a test.

I wanted to post a link to a cookbook. That’s all I wanted to do.

And so, that’s it for me.

I’m done with it.

See ya.

Crappy Olden Internet #2


The main dish was Basil Chicken over rice, from Life’s Little Zucchini Cookbook.

And as I said, the internet and computers aren’t what they used to be. I have just crashed my browser four times by hitting a hard return. And no. I do not want you to tell me not to do that. Hard return means insert line. Full stop.

See? I copied and pasted a link to a book– Life’s Little Zucchini Cookbook. And that’s not what I see.

It’s hard picking dill,

navigating through the black swallowtail butterfly eggs.

[and once again I am waiting for photos that… … … to appear. I hate the Internet.]

It’s like living in the Dark Ages. I have multiple photographs of tonight’s dinner– dill, sans butterfly seeds– and I can’t make it happen.




Today was the first anniversary of ‘Phen’s birth.

Cute little fella who’s bound to become … who ever he wants to be.


Deal with it

I am thrilled that Caroline and Jordan are growing things.

That’s Western Civ. 101. Grow things to eat.

I used  chick pea flour the other day. Before the other day, I did not know that there was such a thing a chick pea flour.

I like to make fun of people who like specialty flours, but in the case of chick pea flour, I get it.

it is also true that potato flour makes a superlative white sauce.

And there are going to be a lot of blackeyed peas to pick & shell.

In reply to Suek

First time for me, too. Tomatillos have been volunteering out here since the first time I purposefully planted them and we’ve always gotten a couple of good bowls of salsa out of them. This year’s crop was prolific in terms of quantity, but defective in quality.

That’s sad because it’s always fun to pair a good tomato year with a good tomatillo year.


What do you think?

About the …

current state of affairs?

I find it disheartening that the squiggly red line police do not allow me to mispell wordz.


I feel badly

that I haven’t … .

That I’ve let the blog slide and it’s no time more evident than on Independence Day– a day that means something.

But I have zucchini fritters made with chick pea flour, and fresh zucchini, and all of the spices– the spices, hot just the herbs– are from the garden.



An Experiment

Was it an experiment designed to test a hypothesis, or one to identify underlying variables?

I think the former.

It was inevitable.

You could see it coming from the western frontier.

Don’t you?

Love this blog?

Do you think I could monetize myself?


So Mr. Big Food and and have been talking about being frugal.

Like saving your chicken broth.