Passionfruit and Ginger Shortbread (45 minutes + optional 15 minutes chilling time) I have to note that if you’re making these, you’d better cut the passionfruit really small (ideally a little smaller than I did in these photos), because dried passionfruit is quite chewy — the consistency is similar to a new stick of gum […]
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It was a long week, peoples. I’ve hit the point where I really can’t read too much news, or I get hit with this wave of anticipatory grief, and then I can’t get anything done for a while, and that does no good to me or to anyone. It’s strange, because of course, there have
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Moments from a pandemic: Anand, shouting in delight just now: “Oranges!” (we got a grocery delivery last night; we’d been getting a little short on fresh fruit, and were definitely feeling it) Roshani reminding me that we’re entering acceleration phase, and no, I really don’t need to go to the garden store right now, seriously,
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The view outside my shed window is still mostly barren, but I put together a little early spring planter of violas and licorice plant, and it makes me smile.
The view outside my shed window is still mostly barren, but I put together a little early spring planter of violas and licorice plant, and it makes me smile.
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Sometimes you have to go low to really see what’s going on. Love the combo of pinks / purples / greens down at the ground of the perennial garden. Solomon’s seal, heuchera, hellebore, hostas, and Virginia bluebells…
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First forsythia bloom. My parents had a long hedge of forsythia between them and the neighbors, and it’s become an essential element of spring for me. Their blossoms are edible raw, though they can be slightly bitter — I might try to do something with them; I’m thinking forsythia honey syrup: https://www.growforagecookferment.com/forsythia-syrup/
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