Something New

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These are great statements waiting to be made inside your home!  http://www.etsy.com/shop/MeganTaber

18 Weeks!

>>Time flies when you have a bun! Sort of. I just want it to be next week so we can sit down in front of the monitor and watch what our sweet pea will be! Boy....or girl.... I have not the slightest. Today I am 18 weeks, 4 months and a week starting today! Time to start feeling the little one moving! I haven't identified a distinguished movement yet. It may or may not have been my usual growly stomach. And as we approach good old harvesting season, I am longing to witness the changing leaves and cooling air. I am a fall girl and I am so ready to whip out the burnt oranges and the black and white stripes! But for now we still have to languish in the last of the sweet sun-filled summer days and nights before we cheers to the bounties that were brought to us in the season passed.

Fresh made

>>My goal is to use my time away from my paying job to work diligently in preserving and creating goods with my own skill set and resources. There is a lot to do with the plethora of tomatoes that are ripening each day, and the options are endless. Today I was able to get a jar of roasted salsa made, sundries out, white bean hummus for the week, and a loaf of whole wheat bread.

7 halved heirloom tomatoes

3 peppers of your preference

 3 tomatillos

1 cup minced cilantro

1/4 cup minced onion

2 halved bell peppers

2 limes

dash of distilled vinegar

2 cloves of garlic

salt and pepper

Squeeze most of the seeds and juice from tomatoes. Set the tomatoes, tomotillos, and peppers skin face up on a baking sheet. Set you oven broiler on high. roast the skins of all veggies untill they shrivel and turn dark but not completely burnt. Pulse roasted veggies in food processer to desired consistency. Add onions, cilantro, salt and pepper, vinegar and lime juice.

Sun-dried tomatoes

Fresh bread

Dinner started with these: