New Work Surface

My work surface of choice this week is the bedroom floor. Carpet. At the end of the king four poster. I get to look at the progress (or lack) on my way in and out of bed and while gazing into the closet for wardrobe choices.

I'm working on a background of three pieces of fabric. There have been many changes and the butterfly is on hiatus. Everything I didn't like was replaced with things I like-NOW- and could stay or go as the day goes. I also have some branches sewn down. And two flowers. May make some more flower heads just to see what happens. And I'll be playing with leaf shapes.

Riley is walking a mile twice everyday. Sometimes in the morning with me and sometimes with G. Then again after work. I go to work. Riley chews on his bedding. He is loosing puppy teeth. We have salvaged 2 so far. He wants to eat them. Tooth Fairy Time.

Riley has a theme for Fall-- so many acorns: so little time. He chews and eats as many as he can get to on his walks. This is Maine and the road and yard are full of them. Also mushrooms or fungus--which he LOVES. I have to pry his jaws open to get them away from him.

I know that dogs are carnivores but Riley loves blueberries, raspberries, green beans and today he sampled zucchini when I sliced some for zucchini bread & butter pickles. Some one FINALLY took pity on me and gifted me with a big sack of zucchini. Thank You!!!!! I inserted some jalapeno peppers into the mix. The "pickle with the tickle". That would be Jack's Pickles made in Maine. The whole house smells like onions, vinegar and sugar with mustard seeds. Yummy. I water processed 6 pint jars. I need to make a second batch (and find more zucchini) to make enough to last all year. We have local zucchini on sale at our regular chain supermarket--and I may have to buy some. Fresh is so much better for pickles.

Three little cherry tomatoes are turning from green to yellow green so I may have three tomatoes to eat by Monday. I have tons of little green cherry tomatoes and just hope that September is good and sunny. I usually freeze bags of them (ripe) for a special pasta sauce G and I love. 10 or 12 quarts last year. I roast the tomatoes in a hot oven with olive oil and salt and pepper for 20-25 minutes, cool and bag. Sungold is their name. Sweet and tasty.

Had way too many green beans. Didn't blanch and freeze any because I was too lazy. Did roast them with EVOO and salt and peppper in a hot oven. Very good. Roasted veg are so nice.

I also have about 8 cucumbers on the counter and eat them with salt. Nice snack.