Craig Stull Design

Web Design, and WordPress Training

Drove 300 miles

Japanese maple photo

I drove 300 miles to have lunch with my Mom and Sister. Hot turkey sandwich was real but burnt ends and dry stuffing gave me wicked heartburn all day. These are the times that give life meaning. Glad to hear the family news happy or sad.

Traffic was heavy driving south back to the city. Campers and boats coming home from the cabin.

I finished the course on CSS3 by Christina Truong on Lynda.com lovely voice by the way. That border radius on my about page gave me fits trying to find the selector. Just about to give up after two hours I nailed it!

Japanese Tea House (revised)

I made the trek to see the Japanese Tea House, before the Garden is closed for winter. The water falls and pond give you a sense of completeness. Landscaping encourages compassion for the fragility of living things.

I wanted the pictures of the Japanese Tea House to be easier to see on this post so I included them in this slideshow.

  • Tea house entrance

Eggplant

pic of an eggplant

The amazing color and unique flavor of eggplant describes the harvest season best of  all the vegetables. Meteorological Summer will end in less than a week. It is time to make ratatouille. It is time to pickle cucumbers and can tomatoes for winter.  It is time to enjoy the rewards of all that you have sown.

The bounty of Summer

Through the few months of summer I keep some basics from the garden front and center on the menu. These blessings come once a season and it seems a shame to not indulge. Beefsteak tomatoes are a must from the farmer because there is no flavor like it. Just a little sea salt to bring out the flavor.

Refrigerator pickles

The warm weather cultivates cucumbers in plethora. Take advantage by mixing them with vinegar and a little onion and sugar. I use a canning jar. They will keep for a week in the refrigerator.

Bottom round roast marinade.

1/4 cup worshtishier sauce

1/3 cup Summit Dakota Soul beer

1/2 t garlic salt

1/2 t dried thyme

1 t horseradish

1 T coarse ground black pepper