Pic Today 7/31/18

CRYSTAL BALL

GAZING

My close friend, Teresa,

looking for answers

and the future

In her personal crystal ball.

I hope the future

is bright!

Pic Today 7/30/18

REMEMBERING 9/11

Little did I know . . .

when I took my 2 daughters

to the Big Apple,

to Ellis Island,

where our ancestors arrived,

years ago.

It would be a memorable scene,

when the World Trade Centers

were still standing.

Pic Today 7/29/18

SUMMER WILDFLOWERS

Did you ever notice

how wildflowers know best

where to grow, and where not.

They know exactly how to grow.

And who thrives where.

Pic Today 7/28/18

NOT TILL I STARTED PICKING

MY CHERRY TOMATOES

Did I realize I may have planted

too many cherry tomato plants.

No matter.

They make great summer garden gifts.

And here's a great cherry tomato salad recipe:

Halve 2 cups of ripe cherry tomatoes.

Add 1/4 cup olive oil

And 2-3 tbsp cider vinegar

3 sprigs fresh basil, chopped

1 tsp salt

2 tsp sugar

Toss and refrigerate 2 hours.

(You won't believe how refreshing

this summer salad is.)

Pic Today 7/27/18

PERFECT SUMMER LUNCH

Vine ripe tomatoes

and tangy sweet basil.

Can there be a better

summer combination?

(Have you ever noticed

beautiful foods are

always healthy?)

Pic Today 7/26/18

MYSTERY FOOTPRINT

Claw print,

on the sandy shore line.

Leaving the cold waters

of the upper Meramec.

Not sure whose it is.

Could be mink, beaver,

river otter, raccoon,

black bear (they've been

sighted here).  

Any ID help would be

appreciated.

Pic Today 7/25/18

MONSTER HYDRANGEAS

It's hard to find a larger,

more robust flower bloom

than the hardy hydrangea

sprouting in the neighborhood.

These bushes love our

hot summer days,

and are big enough to

hide your car.

Fat buds can reach up to

a pound or more.

Pic Today 7/24/18

THROUGH CHILDREN'S EYES

Ask junior art students

at summer class COCA St. Louis

(Center of Creative Arts)

    how they see their friends . . .

Art cuts through our differences.

Don't you agree?

Pic Today 7/23/18

BERRIES FOR SALE

Driving on the backroads.

Rural homes, mostly farmland.

Overcast, lazy summer day.

Blackberry sign in a front yard.

Almost "folk art."

(Of course I stopped.)

You can't get berries this good

in town, at the store.

Pic Today 7/22/18

ROMANCE IN THE GARDEN

Harvested from the garden,

these two parsnips seemed

attracted to one another.

Longing to mate.

   Makes you wonder

what happens in the garden,

after hours.

Mmmmmm.

😏

Pic Today 7/21/18

WHAT'S HE THINKING?

Does he think we're all

STUPID?

or just naive.

(And where does he find those

long red neck ties?)

Credit:  DaveGranlund.com

Pic Today 7/20/18

PLUM PERFECT

Now that local plums

are available,

here's an easy recipe idea

for fresh plum cake.

Prepare batter for your

favorite vanilla cake mix.

Spread evenly in the bottom

of a greased spring cake pan.

Slice 2 or 3 ripe plums,

and place on top of the batter.

Sprinkle with cinnamon sugar.

Place in 350˚ oven,

and bake for 60 minutes.

Let cool, and serve while

still warm.  With a scoop of

vanilla ice cream.

So yummy.

Pic Today 7/19/18

ORCHID PERFECTION

Come see my

Father's Day gift.

What a beauty.

(Thanks, Annabelle.

I love it.)

Pic Today 7/18/18

BREAKFAST

AT BAR LOUIE

Two eggs over easy,

bacon and Tater Tots.

Bill Triola

performing weekend mornings.

Fresh brewed Kaldi's coffee

next door.

Sitting at the bar.

Hot breakfast with live music.

What a treat.

(And no, I wasn't drinking!)

Pic Today 7/17/18

HAPPY BIRTHDAY, TERESA

Happy Birthday, Teresa.

You are so special.

We love surprising your

"very early" coffee celebration

with everyone who loves you.

Pic Today 7/16/18

FILIPINO

GOURMET DINNER

Yana Gilbuena,

Filipino chef and author

stopped by St. Louis

for a Rogue Underground

communal pop-up dinner

this past weekend

for an authentic "kamayan"

communal dining experience.

Served on a table of banana leaves,

with no plates or utensils,

Chef Yana prepared

authentic butterflied trout

on fresh banana leaves,

baked with ginger, garlic,

scallion and lime leaf,

lightly bathed with calamansi

and soy sauce.

(See saloseries.com to learn

more about this amazing

traveling chef.)

Pic Today 7/15/18

BARBECUED PEACHES

Now that peaches are in season,

here's a recipe you'll love.

Halve some fresh ripe peaches.

Remove the pit,

and grill them on a hot fire.

Season with cinnamon and sugar,

cut into small pieces.

Serve on top of vanilla ice cream.

Oh my!

Guaranteed crowd pleaser.

Pic Today 7/14/18

PEACH PERFECT

Local peaches are ripe

and ready.

Know what a "sink eater"

peach is?

(So sweet and juicy,

you better eat it over the sink!)

The peach festival takes place today,

starting at 8:00am

at Kirkwood Farmers Market.

Stop by, for a free taste.

And vote for your favorite.

Pic Today 7/13/18

KAPOW!

There's no missing

some blooms.

Mother Nature shows

the power of display advertising.

Making sure pollination occurs.

Wow.

(Sunglasses recommended.)

Pic Today 7/12/18

 SECRET FLAVORS

INSIDE THE APRICOT

Inside each apricot pit

lies an inner flavor

worth finding.

The noyaux,

or apricot kernel,

is a soft almond-like

center under the pit shell.

(With an overnight freezing,

a light strike with a hammer

releases the noyaux.)

The secret to sublime aromatics

in apricot jam is revealed

by wrapping these delicate pieces

in cheesecloth bags,

and cooking with the sliced fruit

on a medium-low flame.

An extraordinary aroma

awaits you.

Pic Today 7/11/18

FOLLOW THE SUN

"Keep your face

to the sunshine,

and you cannot

see the shadows.

It's what

  the sunflowers do."

                         -- Helen Keller

Pic Today 7/10/18

THE SECRET TO

AROMATIC APRICOT JAM

I've heard stories about the

aromatic secrets of apricot pits,

but thanks to the recipe and

featured article in the July 1 issue

of New York Times Magazine,

the secret is out.

I started with a bowl of Blenheim apricots,

washed, seeded and quartered.

Leave the skins on.

Add sugar, about 2 cups,

and a pinch of sea salt.

Set aside, refrigerated, to macerate.

Spread the pits on a plate, and

stick in the freezer overnight.

The next morning, bring the

mixture to room temperature,

while you place pits on a clean towel,

and hammer to gently crack open

each pit to reveal and remove

the soft kernels -- the noyaux.

As soon as the kernel is crushed,

an amazing aroma is released.

Wrap the kernels in a cheesecloth bag,

and add to the cut fruit.

Bring to medium high heat,

and stir with a wooden spoon

for about 15 minutes,

until the syrup thickens and the

bubbles grown large.

Let cool,

Transfer to sterilized jelly jars.

You won't believe how delicious.

P.S.   Apricot season is 2-weeks long.

         Keep an eye out for Blenheims.

Pic Today 7/9/18

WHAT GROWS

AROUND THE SPRING

Life is abundant around

the source of a spring,

with its cold clean flowing waters.

Yesterday's visit showed a

wide variety of grasses, reeds

and edible plants,

including but not limited to

Horsetails

Pickerel Weed

Watercress

Cattails

Rock Ferns

Wild Blackberries

Primrose

and

PawPaws

So many delicious reasons

for deer to come down,

and stand in these cold waters

while eating lunch.

(Especially on hot summer days.)