Fav Pics: Sketching

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.

Lying upside down

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.

Fav Pics: Grilled Tomato Salsa

Veggies on the grill.

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
  • Garlic–four cloves
  • 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 400ยบ 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.

Four quarts from NJ tomatoes

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!

Fav Pics: My Photogenic Geranium

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.