Garden Pestos

Clearly the basil is really small, so what to do when that pesto craving comes your way?

Any number of possibilities:

First (and probably my least favorite), is fava bean shoot pesto. Think pea shoot pesto and just use the tender tips of the fava bean plants, instead. For me, it was just a little too healthy tasting. Or bean-ish. Or simply too unlike pestos made from herbs. Though I did serve it on top of goat cheese crostini and that worked just fine.

Farther along that same plant is fava bean pesto - essentially a mash of favas, some mint or basil and the usual cheese, oil and garlic suspects. A better option for my taste buds.

And then there is sage pesto. Not only does sage overwinter well here (usually) but it also blooms early in the spring. I paired the sage leaves with sunflower seeds rather than almonds or walnuts which gave it an extra-earthy flavor, with parsley to round it all out. It was a hit.

Or you could move on to tarragon pesto. Since winters are so mild here, true tarragon doesn't fare well. Instead, I grow Mexican tarragon (Tagetes lucida). It also overwinters here, sending up new greenery once it warms up a bit. The flavor is perhaps more pronounced than regular tarragon, but I'm not that fussy. It's still pesto, right, and very tasty over pasta.

Lastly, I suppose I could just walk up the street to Trader Joe's. I'm sure they have something...

Got Blankie?

It's a Binkie. No, a Blankie. Wrong, a Cosy. Or is it a Softie? Regardless of its name, it's a big hit with our great-niece Amelie.



It was news to me that babies should never sleep with soft bedding - blankets, pillows, quilts, soft toys - until they are at least 12 months old because of the risk of sleep-related causes of death. Yikes and Double Yikes!

So this welcoming quilt I made for Amelie was put aside until she was older. But now it looks like she is more than ready for her Binkie. Or Blankie. Or whatever.

In fact, it looks like she is just about ready for anything.

Photos courtesy of Courtney Camperell

For Muva's Day

Consider Favas:

Only on this day, you'll have to do all the work...

A Different Kind of Strawberry Blonde

Yes, they really are strawberries, but they are small, very sweet, and these blondies (yes, they also come in red) don't really taste exactly like a strawberry - there is some tropical-esque overlay. On the other hand, I certainly have purchased quite a few strawberries which don't taste exactly like a strawberry. Nor much else, either.

But these are so good that it is a bit of a struggle to remember to share; when I find them, I just eat them. I plan on growing many more.

First Batch to make it out of the Garden

They are called White Soul Alpine Strawberry (Fragaria vesca) which I grew from seed last year. Now they are coming into their own. As an alpine strawberry, they are much smaller than the commercial ones, but the flavor is far more concentrated. We have grown red alpines here before, and this white variety seems a bit sweeter, more shade tolerant, and also much softer. Which probably explains why I have to eat them when I see them - they really don't travel well. Or that's what I going to say, should anyone ask.

In the Garden

So far I've only had to share them when I've wanted. No unruly critters have yet discovered my secret stash. I doubt that you can find them at the nursery, so only those who are willing to go the seed route will be able to enjoy them. Unless I happen to remember to share...

The New Easter Bonnet

The 2019 version

One Person's Trash

So what do you do when one of your neighbors leaves a giant styrofoam container next to ('cause it's too big to fit into) the garbage can? And you have half a bag of Portland cement kicking around in the garage?

Yes, I know. Any thinking person would walk on by and stick that half bag of cement into the garbage can (not too big to fit) and then wash her hands. But no. I had to buy a bag of sand and raid the coconut coir/peat moss stash to make a hypertufa container.

My only excuse - well actually, I have two excuses - is that I already had that bit of glass mosaic ready for something, but I didn't have a "something". And somehow I acquired a few too many bee-friendly plants and so, something is becoming a home for Agastache 'Black Adder'.

I certainly hope those bees, butterfly and hummingbirds appreciate my foolishness!

Not Quite the Super Bloom

But it's still one of the best and least crowded hikes on Mt. Tam. For this, you have to start near the northern end of the Coastal Trail and then walk towards the crowds.

Take West Ridgecrest Blvd. to McKennan Gulch Trail.  Carefully walk south along the road  ~ 100 ft. to the trailhead, and you're off.

The trail follows the line of the hills - no big ups and downs unless you really want to - and the views out are spectacular. Plus, if you're not feeling particularly kind that day, you can look down on Bolinas and Stinson and tsk-tsk about how all those very expensive homes will soon be under water unless something changes. And changes fast.

 Mid-March was to early this year for the big displays of wildflowers on Mt. Tam. In the past, it has been quite the show, but this time there were only a few California poppies (like three), a patch of Douglas iris and two blooming Baby Blue Eyes. Maybe next week will be better?

Fourth Time's the Charm

Afghan in Spain

At least I hope so.  I've put enough effort into it already.

Last winter I knitted an afghan and finished it in time to give to our friends in Spain. I hope it is keeping them warm.

It was a pleasurable enough project. And, with a knitting project to hand, I don't get thrown out of the TV room when the nightly news is on - busy fingers usually translates into less mouthing off to stupidity.

So rather than be banished to the kitchen for the winter, I thought it would be a good idea to have another substantial knitting project.

Goodness knows what possessed me, but I also thought I could design it myself, combining a number of different Celtic patterns, figuring out stitch counts and basically reinventing the wheel. A small wheel, I know, but nonetheless, a wheel that still had to be round.


For a while it seemed that I was taking out more stitches than I had ever knit up, but I now think that even if it isn't exactly what I first envisioned, the piece has its own charms.

If I'm lucky and work hard, I probably only have another two months left of knitting. Which means that by the time the weather is too warm to be cuddled under a almost-afghan, it should be completed. And maybe, just maybe, the news won't be quite so stupid.

1st Attempt

2nd Attempt

4th Attempt

Seems to be Working

Winter Harvest in Northern California

The mustard is bright, tasty and huge. The daffodils are bearing up under the rains. The lime crop is bending the branches of the little tree. And the elephant seals' pups are growing faster than the weeds.

King Alfred Daffodils

Giant Red Mustard

Rangpur Lime

Northern Elephant Seals

One Plastic Tub at a Time

It's not that we eat that much yogurt. And although the containers are really quite useful, it does add up.

For example, rather than buy plastic food storage containers, I use the spare yogurt, cottage cheese, etc. containers for leftovers. But it still adds up.

Yes, they are recyclable, but these days, it's getting harder and harder to find plastic recyclers, so actually, more than just my containers are adding up. And big time.

So now we're going back to our hippy-dippy roots and, once again, making our own yogurt. Easy to do, lots of recipes and instructions out there, so just hunt around. I do have a few tips, though, to help simplify the process:


If possible, use a stainless steel pot - much easier to clean out.

Don't make giant batches of yogurt unless you use a lot. Somehow mold likes homemade yogurt better than store-bought stuff (even the "no-preservatives added" kind. Funny.) and it really doesn't freeze well, no matter what people say.

A thermometer helps. I didn't buy anything special but simply use my meat thermometer.

Forget the ice bath, sink full of cold water, etc.. Just a waste of water. It takes around a half-hour or so for the hot milk to cool down sufficiently (110 - 115 degrees). So set the timer and go do something else. Something fun. And if it cools down too much, simply re-heat the milk.

Use a glass (not plastic, right?) container just for your yogurt. Also, it's far easier (and cleaner) to transfer milk to the glass jar than it is to leave the yogurt in the pot and do the transfer later. Besides glass holds in the heat better.

Swaddle that baby in a couple of kitchen towels (I very carefully warm up the towels in the microwave for 30 - 60 seconds first) and then place in that warm place. I use my stovetop - it has a pilot light - but spending time in the oven with either the pilot light or light on also works fine.

Swaddled Yogurt Jar

Glass Quart Jar of Yogurt

Each time you make yogurt, you can save some and use it for the next batch. Eventually though, you will probably discover that the newest batch just doesn't thicken quite as well. I guess we all get old and tired.

So ultimately, you will have to go and purchase some new yogurt to start the process again. But in the meanwhile, think of all those plastic containers that are not your responsibility.

There seem to be a number of techniques for making yogurt from non-dairy sources. I have not tried any of them, but I think my tips still apply. Or I could be wrong; it's happened before.

Onward to the cottage cheese containers...