I’m back, more or less. Spent yesterday running around, catching up on little errands that got left behind in the mad run up to SPX. Post office, bank, library, groceries, taking in the last of the digita Wedding pictures for development, finally buying the monster 200G hard drive for the House Backup (Yeah, yeah, I know, shut up, at least we’re finally doing it now — John Gallegher’s panel at SPX scared the bajeebers out of me).
I also did “Harvesting”. We got an awful lot of food out of the garden, considering its tiny size, and now that I have a better understanding of how the light falls on the box, it should be even better next year — I’ll move the more forgiving peas and beans to the shady side, and the peppers over to the sunny side. Still, it’s regularly hitting 45F at night around here, so it’s time to do the last major harvest before things get frosty. I could prolly get one more tiny harvest, but I’d frankly rather be drawing now than dinking around with plants, so I uprooted a lot of the kids when I was done harvesting.
I got a whole lotta peppers, both hot and medium (the sweet ones dinna do well at all!) and chopped and froze those. I made one last batch of pesto, whirled up the dozens of cherry tomatoes into a base for chili or sauce, and snapped green beans. And then I was done. Not a whole lot left, but it was going bad on the vine, and better that it be frozen for the winter than wasted.
The other thing I did was make nut muffins. For those of you with a gluten allergy, these are great. I’m making them because I’m trying to get back to the low carby thing for a while longer, and having something baked really makes it easier.
Nut Muffins (Makes about a dozen small ones)
1 cup blueberries
2 cups nut flour (I used 1C almond and 1C pecan)
2 big eggs
2 big squirts of honey (probably 3 Tablespoons)
1t baking powder
1 c milk or half-and-half
Mix the nut flour, baking powder and salt together. Mix the eggs, milk, and honey together. Pour the wet into the dry, stirring. Dump in the blueberries. Stir. Pour into muffin tins. Bake about 40 minutes at 350F or until the tops are golden brown. Mine are showing a propensity to stick to the muffin tins, and because they don’t have any gluten, they don’t have the cohesive strength to be pulled out in one piece. You may want to consider paper muffin cups with this recipe.
The rest of the plan was to finally hit the desk at about 8pm and get crackin’. However, Neighbor Nora gave a call and brought us over Peach Pie, and we talked about plans, weddings, and the jerkoff who’s going round knocking on doors at 7am to see who’s home, presumably so he can break in. Asshole.
So, all in all a very good day, except for the jerk at the end. But at least we got pie.
Tonight: Drawing! Yay!