We have family visiting, and Ian and I are taking advantage of the extra hands to get outside and try and get the garage painted. I'm writing this with paint splattered fingers, lol.
It is easy to be #celebratingabundance while getting this chunk of time to intensely work together to get some progress done. This job has been turning into a never ending project, with me throwing an hour or two at it from time to time and seeing no progress. With a good 4+ hours of both of us working today and tomorrow, I'm hoping to see a wall or two finished and at least the first coat on the ceiling. The plywood sucks the paint up, and makes for hard work to get a good even look to it. But it's starting to come together, and will be amazing and bright when it is done.
I'm also celebrating how much progress has been made on the property so far. The second pic has me seeing into the future, with the first wall of the barn sided, and our new fence and a few gardens in. It is really starting to seem like we might one day create our #dreamfarm
And finally, I'm feeling thankful for the space that we have to work with. It may seem like a never ending job, but that is because the garage is a thousand square feet. That is huge! It is going to be both a nice and practical space when we are done. And I imagine we will be spending many hours in there over the years.
Sometimes I ramble on and on
and I repeat myself
til all my friends are gone
and get lost in snow
and drown in rain
and never feel the same again
I remember the ocean
from where I came
just one of millions all the same
someone calls my name
I'm a harpoon dodger
and I can't, won't be tamed
#RondeDeNice at the office...I’m out of town for a few days and Damo has more zucchini than he can handle on his own this week, so he’s brought some to work for a coworker. Sad to be missing our very first ever #homegrown ronde de nice, but glad they aren’t going to waste!
A deliciously inspired gift — homegrown garlic! Thanks you J&S. Looks like it’s garlic soup for the holidays!
5 whole heads of garlic
¼ cup olive oil
4 TBSP butter or ghee
1/2 onion, diced
2-3 tsp dried Italian herbs
(or 4-6 tsp fresh herbs)
4 cups vegetable or chicken broth
2 cups canned coconut milk (or other milk)
Roast the heads of garlic, unpeeled, cut in half across the cloves, cut-side-down in olive oil, covered, for 1 hour at 350°F.
Melt butter or ghee in a pot and add onions, herbs, salt, and pepper to taste and saute until onions are translucent. Peel the roasted garlic, add to pot along with chicken broth. Simmer for 15 minutes. Reduce heat to low and add milk and bring back to a simmer but don’t boil. Use an immersion blender to blend the soup. Serve with a wedge of lemon for each serving.
#foodie#foodiesofinstagram#homegrown#garlic#mainegarden#holidayfood#healthyfood#vegetarian or #vegan or #whole30
Deze #vetplant wordt langzaamaan wakker, klaar voor de eerste feestjes van dit weekend! 😃🌱 Iedereen klaar voor een feestje tussen de groeikorrels en potgrond?
This #succulent is slowly waking up, ready for the first party of the weekend! 😃🌱 Are you guys ready for a party fertilizer and potting soil?
Een grote goeiemorgen van mijn kleine graslelie-stek! Deze staat nu 8 dagen in het water, en al meteen zo’n stevige wortel. 😃🌱 Graslelies maken trouwens kleintjes aan tegen de sterren op, een extra levendige plant om in huis te hebben dus! 😃🌱
A huge goodmorning from my tiny spiderplant-cutting! He’s been standing in water for about 8 days now, and look at those roots! 😃🌱 The great thing about spiderplants is that they produce so many plantlings when they’re happy, an awesome plant to have in your home! 😃🌱