Home. Life. Work. Ease.
Last weekend I carried on a tradition for the third year running. My cousin Molly joined me to peel, cut, cook and can this liquid gold that we call homemade ketchup. Molly and I, and many who we’ve shared with, concur that store-bought ketchup doesn’t hold a candle to this homemade version. Whole food ingredients, with just the right amount of sweetness and vinegar and spices. When Molly came over
You are overwhelmed at home? I know the feeling, too. Staring around my house and feeling the heavy weight of dissatisfaction. This room doesn’t look the way I want it to. The wallpaper is hideous, but it’s such a big project to fix it. There’s crap everywhere that belongs somewhere else, a sink full of dishes with nowhere to go because the dishwasher is full of dishes, too. A pile
I was cleaning through old documents on my computer yesterday afternoon, and I found something you will LOVE. It was in a folder called “Important Lists.” I wrote it 3 years, 8 months and 13 days ago. Nearly two years before I even had a blog. I am sharing it because it will give you a juicy little glimpse into my past (never before seen by human eyes that are not
I was cleaning through old documents on my computer yesterday afternoon, and I found something you will LOVE. It was in a folder called “Important Lists.” I wrote it 3 years, 8 months and 13 days ago. Nearly two years before I even had a blog. I am sharing it because it will give you a juicy little glimpse into my past (never before seen by human eyes that are not
Oh, oh, oh! You are going to love this. I brought this quinoa salad to a canoeing trip and basically forced my brother and all my cousins to taste it, because it’s SO DAMN GOOD and I couldn’t keep it to myself. And they said, you’re going to have to blog about this, you know. I agreed wholeheartedly. You know about the spring quinoa salad that made me fall in
Let me show you what I did this weekend! In my first canning endeavor of the entire year, I turned these: Into these: For the third year in a row, I canned homemade spiced peaches. Jon and I love to eat them throughout the year…last year, the amount I canned only lasted until about January, so this year I made the largest batch yet: 32 pounds(!). My cousin Molly canned
How do I love thee, bread salad? Shall I compare thee to a summer’s day? I shall eat thee on a summer’s day, and it will be EPIC. Fine, I’ll stop. But seriously, LOOK AT THIS. How bad do you want to eat it? So bad. Me too. I’m sharing the recipe with you today because even though the tomatoes aren’t ripe in the garden yet, they will be very,
1. Warm weather comforts I’m talking about air conditioning and cool running water and sun tea and sprinklers and breezy summer skirts and swimming pools and anything that helps, even a little bit, when the temperature reads 100 degrees. Thank the heavens, because I sure do love summer…but I don’t know what I’d do without them. 2. Twitter I’m totally late to the game, having just joined Twitter a couple
Oops, I have too much is a blog series dedicated to the inevitable abundance of seasonal produce. Whether you grew it in your garden, got it in your CSA box or just couldn’t resist buying beautiful seasonal produce at the grocery store or farmer’s market, I’ll give you ideas for delicious ways to use your excess food + tips to preserve it for later so it won’t go to waste.
Welcome to the new and improved Rosy Blu! (Those of you reading in an RSS reader or an email are going to want to visit the website to see today’s post.) (You know what would have been cool? A screenshot…of the screenshot…of the screenshot…just like Steven Colbert’s mantle portrait.) Since Sunday afternoon, I’ve been redesigning and tweaking the Rosy Blu website and I’m finally ready to show it off to all of
