The Hidden Sanctuary

Photo Opps, painting & goofing around

I like pie, pie likes me
evilgardner
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Marionberry pie was a success, Thank you, very much

Thanksgiving '13
evilgardner
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And a Happy Thanksgiving was had by all

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Kittens in the Sun
evilgardner
I do have the finest of kittens & couldn't resist interrupting their sun bathing


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Happy shrubs
evilgardner
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I can see my toes



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I feel like dancing



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Our Peeps were able to get close enough to pick our huckleberries & make a cake

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The growing pile

The Good, The Bad, and The Ugly
evilgardner
2013, the best year for sunny days; even in the Spring where we usually encounter much rain & gray.  And so, we think of the garden areas, where as, we might turn a blind eye ...

The Good
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Then, we have three false cypress trees, who are adorable and very good, a beautiful blue green foliage, which is fluffy and bouncy, really.  I love them
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Also good, the basic structure of the backyard is good
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The Bad

Grass, uninvited; as seen above
Suckering shrubbery; our hardy fuschia, our yellow twig dogwood and much to my surprise our cute little Mt. Fuji flowering cherry trees. They're sending out twenty foot roots which have many tiny trees attached!  I do realize it's my fault, but Dude, how do you fix this?#$%
Do not, under any circumstances, ignore your shrubbery

Okay, but the biggest problem is the salal.  This is a ground cover which stays green, doesn't need watering, takes care of itself and is even used by Florists, as flower arrangement greenery.  What's not to like?  I use to love it, now, not so much.  It's taking over the place and doesn't want to leave.  And neither does it's little friend ... ivy


The UGly

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Well, these side areas do need some TLC.  We'll save them till last, I imagine.  After weeding around the stepping stones, I'd like to plant a low growing herb of some sort.  The other side has a lot of grass, but after cleaning it up, a few shade loving plants maybe.

For Visual Folk
evilgardner

Pizza bianca

from the book, “My Bread,” by Jim Lahey

yields one 14” pie

3 C bread flour

¼ t yeast

½ t salt

¾ t sugar

1 ½ C cool water

¼ C olive oil

½ t coarse sea salt

3 sprigs fresh rosemary, leaves removed




      1. In a medium bowl, stir together the flour, yeast, table salt & sugar. Add water & using




a wooden spoon or your hand, mix until you have a wet, sticky dough, about

30 seconds. Lightly coat a second medium bowl with olive oil & place the dough

in it. Cover bowl and let sit at room temperature, until the surface is dotted with

bubbles & the dough is more than doubled in size, 9 to 12 hours, no more.





        1. Scrape dough out onto a floured surface & using floured hands, fold dough over

          itself two or three times & nudge it into a loose, rather flat ball.


        2. Brush surface with olive oil & sprinkle with coarse salt. Let dough rise 1 – 2 hours


        3. Half an hour before the end of the second rise, preheat the oven to 500 degrees with rack in the center of the oven.


        4. Generously dust a pizza peel with flour and place the ball of dough in the middle.


        5. Spread fingers of one hand, like a claw, and drive your fingers into the dough, but do not puncture it: you want to simutaneously create dimples in the dough & spread it out across the peel. Continue working your hand across the dough & dimpling it until you have a bumpy disk about 12 inches in diameter. Drizzle the olive oil over the top & sprinkle with rosemary leaves.


        6. With the peel resting on the counter, grasp the handle & give it a quick little tug, you want the pizza to just barely move but stay on the peel. (loosening it makes it easier to slide onto the baking stone or pan.) If dough sticks to the peel, gently lift it around the edges & add flour to the peel. Shake the pizza onto the baking stone. Bake for 12 to 15 minutes, until the crust is golden brown on the mounds but still pale in the dimples.


        7. Slide the peel under the pizza and transfer to a rack to cool for at least a few minutes before slicing & serving.

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Chewy, slightly salty, mildly rosemary flavored; I like it very much.  Once, I spread it with pizza sauce & cheese & heated for a faux pizza.  You can lightly toast & butter for a super quick breakfast.  I like to cut into pieces & freeze, then take out what I need and lightly toast.


Fresh Fun
evilgardner
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Miss Fresh continues to reign supreme.  Tiny, sweet and soft spoken; she slaps around older, larger cats. as well as, dogs of any size.  She loves the garage, tuna oil and ambushing unaware felines.

rainy day photo opp
evilgardner
Photo Opps on rainy days, through car windshields are so much fun. (I'm the passenger, people).  You never know what you'll end up with, and yes they need a huge amount of editing; but that's fun, too . . .

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Try it, you'll like it

Slotzsky "like" birthday
evilgardner


Well, I'll admit I've been craving The Magnificent Slotzsky for quite a while now.  Alas, I know not where one is and set out to build my own. The Internet is awash with knock offs, so there you go.  Umm, it was a good sandwich, I enjoyed it, but no, not quite. We didn't have marinated olives for one thing, but, that wasn't totally it.  Perhaps, the garlic dressing wasn't quite right?  Anyway, it was fun trying.  Where have all the Slotzskys gone, I miss them.

Cute & Dangerous
evilgardner
Originally posted by evilgardner at Cute & Dangerous
Little Minty Fresh, with her almost soundless meow, super sharp teeth & razor claws is hunting, attacking & mauling other family members & I do have proof . . .038
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