Tomato cage trellis

Last year's garden was a lot of work, tied us down to home a little too much, and didn't produce like we'd hoped. This year, while we swore we weren't going to plant a garden, we just couldn't help but plant the Cascadia sugar snap peas we have enjoyed so much over the last two seasons.

Cascadia is a bush variety, only growing to about 2', so a heavy trellis isn't necessary. We really didn't want to do anything too involved for the two additional boxes, and wanted to use what we had on hand. The solution? Tomato cages turned trellises. We used heavy pliars to turn the 'leg' ends into a whimsical shape, secured them with some wire we had in the garage, flipped the cages upside down, and staked them into the planter boxes.  Easy, peas-y!

Is it really almost over?

"If I dropped a tear in the ocean,

the day they found it,
 would be the day I'd stop loving you."
                                                                 -- Unknown

I haven't written about you much here, baby. I haven't been able to open my heart enough to let anything out. Unlike Ty, who belonged to the world as much as he belonged to me, you are all mine. I have never shared you with the world, and you never wanted me to. It's always been about what's between us.

As I return from a visit with Dr. Leslie, and news that wasn't what I wanted to hear, I find I would not be fulfilling my promises to you, and what you've meant to me, if I didn't take time to write to you, as I wrote to Ty toward the end of his life.

Why has it been so hard to write to you? I don't know, really. I've tried several times. I think the short answer is you are my heart. I've never given my heart out easily, and doing it now is difficult, but without writing to you here, now, I wouldn't be honoring who you are, who you've been, and what my life has been like because of you. I have never dishonored you, and I won't start now, so here goes.

Tears are streaming down my cheeks as I write, knowing it won't be long before you leave me, with wings upon your shoulders, knowing, as I always have, that this time would eventually find us.

The day I first saw you, I knew you were mine. Three puppies were put in my lap. Two blues, and you. The two blues wouldn't settle, and wanted down, but you turned yourself around, scooted up my chest, and set your head down under my chin, with a big sigh. I say I didn't pick you, that you picked me, and you did, though I knew it the moment I saw you, you were the one I wanted. There was something there, in that moment.

You would take me down paths I never knew were even available to me. You took to training and performance like you'd been born to do it. You loved it, and tolerated my clumsy training and guidance in the early days. As I look back, I can see just how driven you were. With me in your way most of the time, you found a way, and lead us along the path to success. For us, it was never really about the wins, it was about the time together. It was about walking to the line together, looking into each other's eyes, and doing what we loved so much.

Sometimes I would catch myself, and think, "gosh, what will I ever do without you," then I would push the thought out of my mind. We had so many years ahead, I would tell myself, and we did. But no matter the number of years ahead, we were slowly marching toward the day I dreaded more than any other.

You were wise when you were just a baby. You seemed to know things, like you'd been here before. Calm and smart, you faced every challenge with a deep knowing, like you'd experienced it before. Even as we get close to the end, you have a calm about you that makes me wonder, "have you done this before?"

We have been, for the last 5310 days, each other's hearts, in every way. Performance, long walks, trips hither and yon, raising puppies together. No matter what we did, always together. Poppa calls you my sentinel, and you are. I know, even when you leave this life, you will continue to be exactly that. I know you will watch over me, as you always have. I hope your days aren't over yet, but my eyes see you losing ground every day, and I know you can't stay here forever.

You have never really loved anyone but me. You have tolerated many, but your love has been mine, entirely, and I've always known it. I never encouraged you to love anyone else, because I wanted you all to myself...I wanted my heart to myself, and you, my sweet boy, are, forever, my heart.

How do I say 'good-bye' to my heart? How do I say farewell to the one thing I have loved more than any other? I don't know, but I imagine you will guide me there, as you always have, with an understanding only you have.

So, here we are, stepping forward, together, inching toward the moment we have to say "good bye", and I'm powerless to stop the momentum. Even as you begin to weaken, I hear you, telling me to be strong, to believe in the power of the love we have, and share, and to trust you, as I always have.

I love you, Jet...I never learned how to fully love until you came into my life. I know it was the lesson you came to share. It was your job. You did it so well, almost too well, and even as you weaken slowly, you are still doing it, with every breath you take.

I don't know if I will write to you again, as our language is so intensely personal, as you know, but even if I don't, look into my heart, my baby boy.  I will speak to you there, as I always have.

You are my everything, Jet...forever and ever, my heart.

Lemon ice cream

Since spring is right around the corner, and summer will soon follow, I'm beginning to think of spring and summer flavors, and lemons would be at the top of my 'favorite flavor' list. I love just about anything lemon, and this lemon ice cream does not disappoint.

For this recipe I suggest juice lemons, with very thin skin, as they produce the most juice per lemon. Meyer lemons would work, as well, but if you use Meyer Lemons, you may want to cut back on the sugar a bit. Meyer lemons do not have as much tartness as other varieties, and too much sugar hurts the delicate balance of sweet and tart this recipe should produce.

Ingredients:

1 cup sugar
3 large eggs
1/2 cup lemon juice
1 tablespoon lemon zest
2 cups heavy whipping cream

Directions:

To a medium bowl add sugar and eggs. Beat until thick, smooth and creamy colored, about 1-2 minutes.

Add lemon juice, lemon zest, and heavy whipping cream, and stir to combine. This is your 'base'.

Transfer your base to a medium saucepan. Stirring constantly, cook over medium heat until tiny bubbles begin to form around the edges of the pan. Transfer to an air tight container, and chill overnight in the refrigerator.

When base is fully chilled, pour it into your ice cream machine, and proceed following your machine manufacturer's directions for freezing ice cream.

Serve immediately if you prefer soft serve, or transfer to an air tight container, and freeze for a harder ice cream to serve later.

The traveled road, page six

Everything seen here is within an hour of home...we are blessed.

The Three Sisters (foreground) and the Pole Creek fire burn area (foreground),
Deschutes National Forest, Oregon, December 27, 2013.

Smith Rock, Smith Rock State Park, Terrebonne, Oregon, December 28, 2013.

Benham Falls, Deschutes National Forest, Oregon, December 28, 2013.

Mt. Bachelor, Deschutes National Forest, Oregon, December 29, 2013.

Broken Top, Deschutes National Forest, Oregon, December 29, 2013.

Tumalo Creek, Deschutes National Forest, Oregon, December 29, 2013.

Recessed sewing table

Not my idea, nor my plans, but I couldn't be any more thrilled with the result! The table will be finished in the spring with a multi-layer stain/paint/distressing effect, when things warm up. A little too cold for stains/paints right now. In the meantime, I'll use it as is, and love it all the while!

The hole drill got a little warm!

The jigsaw took care of the straight edges.

A router to add a rounded edge to the opening, and give it a more polished look.

Now for the supports on the underside.

The supports viewed from the top.

And in place...sewing machine now recessed!

The plans can be found here. There were no measurements, as every table is different, as is every sewing machine. What tips can I offer? Make sure you leave plenty of room for your plug ins to the right of your machine. And measure, measure, measure. It was very straight forward, and something anyone could do with the right tools. I have lost quick access to the front storage box on the machine base, but it was an easy sacrifice to make for the benefit of a recessed machine.

Have I said how much I love my new table?

I would suggest scouring Craigslist for used craft/dining tables. That's what I did, and I found my table for $70, and it's good size at 36" x 52". It came with a full length bench, as well. Just make sure you get one that's solid wood.

With my fabric shelf in place, my craft room is really taking shape. Much more to come, but to say I'm thrilled so far, would be an understatement. A pink chandelier is calling my name for the room, too.  Hum...

The gift is in the wrapping, too

I like handmade things. The older I get, the more I like them. I have always loved a well wrapped gift, too, with coordinating ribbon, wrap, cards, etc.

This year I made gifts for Christmas, as I often do, and, as is always the case, I needed a nifty way to wrap them up. I decided to put all that beautiful craft paper to good use, and make my own. I've made paper boxes before, but this year I wanted something a little different. I stumbled upon a blogger who made pyramid boxes. Perfect! I re-sized the dimensions to fit my needs, and made my own out of 12" x 12" patterned card stock.

More on what I put inside after Christmas...don't want to spoil the surprise for the recipients.  =)

Interested in this little box? You can find the original template and instructions here, and it fits 8-1/2" x 11" card stock. For a larger box, just upscale your dimensions, and use larger card stock. This was a very easy project that produced a lovely result.

Cauliflower and potato mashed potatoes

This is one of those times I feel like I just made the right combinations, for the best possible result. These mashed potatoes are superb. Creamy, fluffy and packed full of flavor.  They have the added benefit of being a little more healthy than your run of the mill mashed potatoes, thanks to the addition of the cauliflower.

Ingredients:

1 head cauliflower
Olive oil
Kosher salt
Fresh cracked black pepper
4 lbs. russet potatoes, peeled and quartered
1/2 head cauliflower
8 ounces cream cheese
4 tablespoons butter
2 garlic cloves, finely minced
Whipping cream (or half and half)

Directions:

Heat oven to 450 degrees.

Break cauliflower into small florets, and toss with olive oil to coat well. Spread onto a large baking sheet, season with salt/pepper, and transfer to the preheated oven. Roast until well charred, about 20 minutes.

Place prepared potatoes into a large kettle, and cover with water. Set to boiling. Cook potatoes until fork tender, 20-25 minutes.

Into the bowl of your stand mixer, add the cream cheese.

Into a small skillet, add the butter, and melt. Cook butter until milk solids begin to brown. Quickly add garlic, and saute until fragrant, about 30 seconds. Transfer to the bowl of your stand mixer.

Add roasted cauliflower to your food processor, and pulse until well pureed. Transfer pureed cauliflower to the bowl of your stand mixer.

When potatoes are done, drain, and add to the bowl of your stand mixer, along with the cream cheese, brown butter and pureed cauliflower. Fit your mixer with the paddle attachment, and mix on low speed until combined. Slowly add whipping cream, while the mixer is running, and beat until you reach the desired consistency. Serve warm.

Note: if you need to keep mashed potatoes warm while waiting for other dishes to finish, place them into a slow cooker, and set heat to low.  The potatoes will stay warm, without drying out, for up to an hour.