This Abundant Life

I got my hair did

Well, it's been a while

And there's no way to figure out what you've been up to like going through your camera.

So, let's get to work.

This was a sign I found at our neighborhood grocery store recycling area.  Never mind the spelling *ahem, aminals, ahem, dipers!*  Upon questioning someone who worked there, Joey found out that, indeed, people had put dead rabbits and cats in the recycling bins. 

Which brings me to an announcement, for those who haven't heard.  We are moving back to Portland!  We have found a beautiful house in Sellwood, and I am so excited to be doing exactly what I want to do and to be exactly where I want to be!

Moving on...Tania made what can only be described as Haole Malasadas.  Kind of like a cross between donuts and fry bread.

They were yummy. 

My beloved Aunt and Uncle came to visit from Hawaii and brought these:

When we were in Portland, we went to the Brooklyn neighborhood ice cream social.  We saw Lu's little buddy, Maddy, who looks just like her!

A progression of Joey's hairdos.  (Hairdon'ts?)  We have a running joke about how the more beer he drinks, the crazier his hair gets.

Speaking of crazy hair...Bill Murray in Kingpin, anyone?  She could do a combover!

Next, if you can tell me what is wrong with this picture, you get a gold star:

This is what you get when you give a toddler a marker:

Since it was obvious that all she wanted was a killer tat:

Been cannin'.  This year, I'm trying lacto-fermentation, which is a natural preservation method that has been used for at least a few thousand years, and is nutritionally superior to modern-day canning methods.  It basically preserves all of the beneficial bacteria that prevents digestive problems and allergies.  Some experts believe that many of the country's health problems are associated with the discontinued consumption of lacto-fermented foods.

Anyway, these are two different types of salsa.  The one on the left is made from my new discovery: Brandywine tomatoes.  The taste, color, and consistency are better than any other variety I have ever tasted.  The one on the left is made with tomatoes from my brother's garden: Plum, Cherry, Roma, etc.

From left to right, we have spicy green beans, caraway cauliflower, and dill pickles!

Look at these beauties.  Roasted red peppers between beautiful beets.  Better job pounding the peppers and less water next time.

And I had to put a photo of my corn relish, even though I already ate half of it.

And aside from all that, we've been packing and getting ready for the big move.  Plus, I've been working like a mofo.

'Til next time...