Back at it

We're trying to re-claim our school year rhythm over here. I'm back to bookmaking - collaging, sorting, mess making! xo

Like mother, like...

Kyle and I attended the YMCA's book sale this week. We went specifically on $10/box day and it was bountiful and great fun (for me). Kyle enjoyed picking out some books and then he was ready to go.

I always have a tape measure with me, so I asked him to measure some books for potential journals. Then I asked him to arrange our books in the box so that we could fit as many in as possible. Finally and coincidentally I said, "See that book over there? It's more than 100 years old..."

"How can you tell?" Kyle asked, totally interested. And I explained how the binding is so different that once you look at a thousand or so discarded books (ahem), you can usually tell when they are really old.

Bingo! I mean Math! Kyle was in love with this very old book (169 years old) and figuring out how old books were occupied him until it was time to go.

Kyle insisted we bring this book home with us. It is very damaged, and he has it wrapped in fabric and stored on a shelf alone in his closet. When friends come over, he takes it out like it is a book made of Tiffany glass, wrapped in babies and tied with a string of kittens. His friends ooh and ahh...I think mostly because of the pageantry behind the unveiling, but so what?...so sweet. Happy weekend! xo

Peach Salsa...yum

 We cut into our first mealy peaches of the season this week which means it is peach salsa time! I have had this recipe for years and make some rendition of it every summer. If you don't have an ingredient, either leave it out, or substitute freely with what you have. My kids love this recipe, although Faith said she wants me to sub out orange juice for the pineapple juice next time. Easy peasy.

Peach Salsa
from America's Test Kitchen, late 1990s

2 ripe but firm peaches
1 small red bell pepper
1 small red onion
1/4 cup parsley
1 medium clove garlic
1/4 cup pineapple juice
6 tablespoons fresh lime juice (3 limes)
1 medium jalapeno chili
salt and pepper

Cut/chop/mince each ingredient to a size you like for salsa and mix together. Salt and pepper to taste. cover and refrigerate to blend flavors - at least one hour or up to four days.

See the heart in the parsley up there? Wishing you a wonderful day. xo

Thinking about mandalas

I have been thinking a lot about mandalas lately. My friend Maribeth makes them. My friend Jen makes them. There is a lovely woman in St. Louis who leads mandala workshops. If I can get her scheduled to teach in my Art Room, are you interested? xo

And then sometimes we cheat...

We didn't grow them, we didn't pick them. We just pulled over on the side of a road and bought them.

And after a quick assembly line, we have four gallon-sized bags full of frozen peaches. We tell ourselves these will last through the winter, but who are we kidding?

 I think we'll have to buy another bushel before the season ends. xo

Good day