Monday, July 21, 2014

the quotidian (7.21.14)

Quotidian: daily, usual or customary; 
everyday; ordinary; commonplace


I should make this more often: cheesy herb pizza.


Spiraling out of control.


Nine batches down.



The dish-washing stork.


Cuddle cats.


A new hat.


One round of puppy shots down.


Getting their puppy fix on.


The de-worming death squeeze.


Fencing, country-style.


Proving a point in a random conversation about the Titanic.


Happy snowman apple: nature provided the body and children added the face.


Completion.


This same time, years previous: Saturday nights, a tale of two children, statements, in my kitchen, how to beat the heat, shrimp with coconut milk, picklehead, zucchini parmesan frittata, the sex talk, and salvation's chocolate chip cookies.      

13 comments:

  1. Your supply of zucchini looks like ours of cucumbers. I'm going to start running around the neighborhood dropping cucumbers off on random porches!

    The picture of your daughter standing like a stork made me chuckle... I do that too and my husband calls it "the flamingo."

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  2. Do you freeze or can the pesto?

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    1. Freeze. I just put it in jars because I have so many of them.

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  3. Would you share the pesto recipe?

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    1. Of course! My classic recipe comes from the Joshua Wilton House: http://bit.ly/UmYfOn. It's the one I was making in these pictures (except I've increased the salt to 1/2 teaspoon and the black pepper to 1/4 teaspoon).

      Then there is pesto with butter. SO good, and it doesn't brown. http://bit.ly/1lmxpx7

      And here's a pumpkin seed pesto: http://bit.ly/1n5hCap

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  4. Everything looks beautiful! Did you freeze or can your applesauce? How much sugar per qt.? I use early apples for my sauce, too, and freeze it but am trying to reduce my freezer use.

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  5. Because of freezer space limitations and for ease of serving (no need to thaw), and even though I think frozen sauce always tastes best, we can the sauce. I'm not sure how much sugar we use---maybe 1/4 cup per quart? Lodi apples are quite tart and I like the sauce to be somewhat punchy but not hair-curlingly so.

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  6. How do you make the cheesy herb pizza?

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  7. JJ where do you get apples from in your area?

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  8. I didn't see the Cheesy Herb Pizza in your recipe list. Any chance you will share? :)

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    1. Hi Christine (and Elizabeth)! I'm not meaning to be evasive about the cheesy herb pizza. It's just that I'm planning to make it and post about it...and then I don't get around to it. But I DO have the dough in the fridge---maybe it will be today's lunch? Anyway, it's mostly a cross between focaccia and pizza, with herbs and cheese. The trick is lots of olive oil. More soon (I hope)!

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