Cascadia Earthquake, or NWC art + science!

Cool article about earthquakes in the pacific NW and indigenous peoples. Tim Paul, who did the second print in the article, did another one about earthquakes that I own. It's also sweet.

Lizzy Girl Action

 Lizzy is a piece of work. She likes to be petted, but she has a limit, at which point the claws come out. At which point the catnip mouse comes out for her to burn off the crazy.

particularly wild eyes

calm again, 1 min later

Heirloom French Melon

melons are hard to grow in our climate. this was the only one i got. it was worth it.

Colorful Food Pics

 summer dinner: pesto, avo, cuke (dragon's egg)

 fermented root veg + mustard

what i call tomato molasses - boiled down tomato juice & seeds from squeezing tomatoes

Banana Maple Froyo

Banana pancakes were the inspiration. Frozen bananas, cinnamon, maple syrup, "cinnamon whiskey" for the booze anti-freeze properties. Kinda funny, for Sara's going away party our friend Nicole got a pinata and filled it with all manner of things, including those little airplane-sized bottles of booze.

2c yogurt
1/2 c maple syrup
3 frozen bananas
cinnamon
salt
~1T cinnamon whiskey

stickblend freeze stickblend

Sauer Collards

Took me a while to get on the vegetable fermentation bandwagon, but i'm good to go, now. also, we have ~10 collard green plants, so even with giving some away i'm drowning in them. The basic proportions are 5 lbs veg, 3T salt. I simply cut the collards crosswise and stirred in the salt in a big bowl, added some caraway and celery seeds, then stuffed in a 1 gallon jar. Make a brine that is 1.5T salt in 1Q water, and pour in the jar so the liquid covers the veg. add either some yogurt whey or some liquid from the previous batch (add active cultures). put the remaining brine in a ziploc bag and put on top of the collards so they are kept below the surface. Put the jar in a tray, it will overflow. I aged for a month. I love the collard stems. the leaves are healthy ;) Yet another amazing food pic... update: it took me forever to eat this, again, loved the stems, otherwise not worth it.