Tante i Norge

Fra min Tante i Norge

A cross-stitched heirloom,

made by my Tante Alfhild (changed - Sonja figured it out the correct spelling) in Norway.

Thoughtfully given to me and delivered by min Mor from Norway,
during a visit to the USA.
This scene is so "Norway" to me.

It did not sit long before it was framed and placed.

Displayed with the Os rosemaled plates from this post:

This much I know is true:

I will never run out of sentimental tid-bits that I love!

I will never run out of things to blog about!

Wishing you a culturally rich and sentimental day!

Sunday Hike

Ruth Lake

Unitah National Forest, Utah

Lots to see, not much to say. :-)

 See the NVO?

See the yellow-bellied marmot? 

See the three bucks? (one in the tree to the right)

Upper Provo River Falls:

Ahhhhhhh....a cherished Sunday hike.

Summer Pasta Salad

A little more cooking complimented with a little bit of this and that from the garden.

 Tri-color five cheese tortellini, prepared according to package directions then cooled.

Asparagus, steamed al dente.

Kalamata olives and grape tomatoes halved.

Chives and parsley from the garden.

(Celery and feta cheese would have been good too.)

S and P to taste.

Dressing:

Chill and serve.

In preparation of an eating plan that does not include many of these ingredients.

In preparation of an eating plan that does include many of these ingredients.

Sometimes....you just gotta'!

Dollar Store Garden and Bean Stalk Finale!

 4 for $1 seed packets from the Dollar Store reaped this:

and this:

And this is how it all went down:

Day 1

Day 7

Day 14

Day 21

 Day 28

 Day 35

 Day 42

 Day 49

Day 56

Day 63

Day 70

Day 77

Today:

Day 84

Even the castor bean friendship plant survived.

Here it is today:

The garden markers faded...

I will have to come up with a different plan for next year.

And here is the bean stalk's humble beginnings:

That's it for now...

Perhaps a future late summer post to see how they all survived will be in the works. 

But, until then, lots of other home happenings!

Anticipating a Plethora of Zucchini

Our zucchini is not ready to be harvested yet,

but I'm gearing up with one of my favorite ways to prepare it:

My cute friend "M" taught me to make "hash" with zucchini and leeks.

And this is how it's done:

 Fry up some zucchini and leeks in a little coconut oil and Tony Chachere's spice.

Leeks are the secret ingredient here, 

their sweetness is just the perfect compliment to the zucchini and spice.

 Place on a plate next to the NVO's spicy Italian chicken sausage with onions.

 Two eggs for the NVO and two egg whites for me.

A little fresh ground pepper and coarse sea salt.

 Lay eggs on top of mixture of choice.

Add a little avocado and hot sauce.

 Served with coffee and creamer of choice.

(I figure, at this age, I could use a little extra estrogen. ;-) )