A swallowtail enjoying the library’s garden.
Fig jam for appreciative friends throughout the year.
new orchid bloom on my fence
I picked about 10 pounds of figs off my tree and here am getting ready to transform them into about 8-9 pints of jam.
fig season is back
Roasted jalapeños from the garden and a roasted poblano will go into a batch of vichyssoise to spice it up a bit.
I had a few leftover mussels plus the coconut-curry broth I steamed them in, so I made causas and folded the broth into the mashed potatoes, then put the mussels on top.
Buttercups and one of my favorite wildflowers.
A beautiful and delicious beet carapaccio at new vegetarian restaurant in town called Seed.