Haha. This is one of the few pictures Oat took of me that can’t see my double chin or the super roundness of my face. Whenever he took a picture of me, I always said, “make me look skinny.” This one may not be skinny, but it’s much better than most others.
Going through these photos has me dreaming of a vacation, like one’s Oat and I took many years ago. Covid has stopped my adventuring for a while.
My Arches trip was in 2009, part of a triple park tour: Yellowstone, Grand Teton, and Arches. There was lots of driving, beautiful mountains, and an abundance of wildlife. The parks were great, but the rock formations at Arches were spectacular. Making me want to go and visit again.
What I would do differently
Don’t go to Moab in July, too hot. There is so much to do outside but visiting in the middle of summer wasn’t the best idea. We went out by six, explored for lunch, and spent the afternoon resting in the ac of the hotel room. In the late afternoon, we would go out for more exploring and dinner. Not a bad use of time, but I would like to be out on the trail between 7-8 and come back to the room around 4ish to relax and shower before dinner.
Spend more time in the area. A two-week triple park tour was not enough time to explore Moab. Next time, I’ll want to spend at least a week in Arches the places we didn’t have to see on my last trip.
Be brave. I’m not really afraid of height but on this trip, heights seem to bother me. I was a bit apprehensive when scrambling over the large boulders. And the slopping area by the slopping made me very nervous, that I didn’t walk up to it. I did feel very disappointed. I hope on my next trip I will be able to summon up the courage to do it.
What I would do again
I most definitely would do the Fiery Furnace guided hike with park ranger again. We hike through narrow canyons and scrambled over boulders with the ranger leading the way and pointing out the interesting rock formations and the hows and whys they were formed. I also really like being lead so I could concentrate on the beautiful rock and not where I was going and how I was going to get back.
I’ve forgotten to post a Fav Pics. I have the time and should be posting; I guess I’m just distracted. But I found one for this month.
I should be sketching more as I don’t want this skill to disappear. But picking up a pencil to draw doesn’t come naturally to me. But then I realize I do sketch without a pencil. I do this by laying out my fabric pieces to inspire new projects.
Here’s an example of my textile sketching. I found a bunch of vintage crocheted doilies at the thrift shop. They are stunning, and I couldn’t pass them up. I knew I could do some brilliant with them.
This piece needed the background to make the intricate pattern pop. I looked for a large enough scrap of fabric (in my evergrowing scrap pile), and after several fabric changes, I found this beautiful orange piece. And once I placed it under the doily, I knew I had found the perfect fabric for my beautifully antique doily.
Finding the perfect fabric leads me to what I will make with this doily. I’m turning it into a foldable clutch. I’ll probably add some trim to the solid crocheted edge. Oh no, now I need to find the trim. Haha.
I haven’t posted one of these in a while. I’m still cleaning out my images. Lots of memories make it hard to eliminate. I decided to post this grouping as I just made this recipe and remembered how easy and delicious it was. This salsa is versatile. I made it for the chips that I bought, but it is also excellent on eggs, salads, fish . . . etc.
I can’t find the recipe initially used, but it is so easy and versatile to your taste. Here’s the list of ingredients and what I did for my recent batch.
Tomatoes, sliced in half–for the last batch I made I use about six medium size tomatoes, locally grown
Bell peppers, sliced in half, deseed–I use the mini peppers, about six, what I had in my refrigerator
Round onions, sliced in half–two large
Serrano peppers-two, could use more if like hot or use spicer peppers
Green onions-didn’t use because I didn’t have any in my fridge
Cilantro to taste
Lime–I use local lemon to taste
Salt and Pepper to taste
I placed all the ingredients, except cilantro and lime, on a baking sheet, cut side up. Placing them cut side up captures the juices they produce during the cooking process. I set the oven at 400º and cooked for about 30 minutes. Veggies should be charred but not burnt to a crisp. (my veggies were a bit more burnt than I wanted)
*Note: after grilling, remove the root from the scallions, seeds from the bell peppers, and stems and seeds from serranos (if you like it hot, leave the seed in)
Placed the grilled veggies in the food processor or blender and process till pureed. Depending on your food processor or blender, you may have to do it in two batches. Add coarsely chopped cilantro, lime (or lemon) juice, salt, and pepper to taste. The recent batch made about a quart and a half of salsa.
If you use a grill, this salsa takes on a smokey quality. This recipe is worth trying, and it makes a lot to share. Enjoy!
Back in New Jersey, I had gangly geranium that was started from seed. My mom sprinkled seeds in a pot on one of her spring visits and to my surprise, I found a little seeding near the end of summer. Growing inside during the winter, gave its gangly-ness due to the filtered winter light. But for all its legginess, it produced the most beautiful blossoms. They look like cherry blossoms.
I just started a plant from the seeds from this geranium here in Hawaii. The blossoms aren’t as beautiful but I’m giving it time to come into its own.
I’ve been fighting a good fight against the weeds in my front yard. It seems like a neverending battle. I thought this was an appropriate pic from my struggle. Weedy seeds make their way into someone’s garden; it could be mine. Sign.