It is good to love many things, for therein lies the true strength, and whosoever loves much performs much, and can accomplish much, and what is done in love is well done.
Vincent Van Gogh
You could say I have a thing for Waffle House—not eating there, but the legend, logo and signs. I've made dozens of pictures at the many locations around town.
@DemocracySpot@RickiTarr
Did you know that FEMA has an online network connecting Waffle House restaurants all across the South (U.S.)? It's because they never close, so if there is a disaster, and some locations drop off the grid, they know something is wrong. https://www.fema.gov/blog/its-little-piece-normal
@RickiTarr My daughter took a teen decorative cake baking class recently and made this. The task was a stack of pancakes and I think she did better with the fondant than “Nailed It”
@RickiTarr I guess traditional would be some kind of meat. I made up a plant-based bean and mushroom filling from some of the dried beans we're busy harvesting.
It was really stunningly good. Made a nominal 6 servings, had a few left over after the two of us were done...
Now we're struggling to decide how to use the remaining eggplant from the harvest: some kind of eggplant parm? Baba ganoush? Fish-fragrance eggplant? More of these stuffed eggplant?
@RickiTarr Pasta ala norma is always a winner! I've made a lot of it so far this summer ...
We always have trouble with eggplant: they're delicate little flowers that get scared by the least adverse weather. Unlike their bold assertive squash and zucchini cousins.
This year, we coddled them from start to finish and got a good crop!
@colo_lee Yeah I've never had great success with them, I'm a bit of a neglectful gardener and won't spray for pests, but kind people always seem to have a couple to spare. I'm the friend who happily takes the extra boxes of produce lol
@RickiTarr our winners this year are potatoes and melons. That's what we've been giving away to anyone who will take them.
Edit to add: and of course, peppers and chiles. Swimming in boatloads of roasted chiles right now.
@RickiTarr@gwaldby yeah, I love baigan bharta and haven't ever made it.
Been cooking chinese more than indian recently, so didn't think of it.
But, now that Gail's given me the idea ...
@RickiTarr I need to remember to take photos of my food for this thread! I made a nice tuna salad for lunch with some red bell pepper and avocado so it was more photogenic than usual - but I ate it already! Here's some sweets I made this week - "cake mix cookies" [vanilla cake mix made with less liquid to result in a cookie dough]. I stuffed some of them with a fig mixture - yum! I'm going to try snickerdoodle flavor next time.
@RickiTarr I'm working on a woodland garden at the moment (part wild, part #ForestGarden), an acre of west facing hillside in West Wales. The digger turned up last week, there are now paths! Looks quite disrupted but thousands of Bluebells & Foxgloves just below the surface
@RickiTarr it's such a beautiful part of the world, and having a footpath makes it so much more accessible. I don't normally get excited about paths but here it means you'll be right next the trees. And I'm planting a walnut!
@RickiTarr
Thank you all contributors to #ArtShowSunday - it's great to see what you've made.
Here's a photo from yesterday of a sweater I'm re-knitting from the yoke down for a better fit: I'm really pleased with it now (previously the back draped in folds) #FallFinishalong#knitting
@RickiTarr I grow roses (among other things--like tomatoes). This one is called 'French Lace.' I ordered the shrub as an own-root slip about eight years ago. It was about six inches tall when I got it. Now it's about four by four and blooms in flushes ten months out of the year.
@RickiTarr art of the lazy: took some photos of a Ukrainian restaurant in Berlin Mitte, that attracted me with red wine leafs in the sun on my Sunday stroll.
It's called "Pirouette" and is run by a Ukranian dancer couple
@RickiTarr We spent 5 years in Oregon before moving back closer to family. One incredible fall we got a giant crop of king bolete mushrooms. One of the best things I've ever eaten. Made mushroom chowder, dried some out.
And some fresh baked bread. lol. Looks a bit obscene. 😂
@RickiTarr what a cool concept! Amongst other things, I make stuff out of sheet metal. Here's a couple of large chimney caps I made last week. #ArtShowSunday
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