Skip to main content

Icy

It dropped below freezing last week, and it will again in another day or so. This doesn't happen very often here -- maybe a few times every December and January -- and it's always odd to me when it does. This is probably because I spent my childhood in the tropics, where it's usually 85F on Christmas Day, and we never had air conditioning.

When it gets this cold we always cover the citrus trees and our little gardens to prevent damage, although I'm sure the strawberries love it.

Being a tropical kid means I also have almost zero tolerance for cold. My hands and feet and ears and nose went numb just while I was outside snapping a few pics. On the upside, heat doesn't bother me at all.

Comments

Popular posts from this blog

Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.