Back at the Ranch

Green chili, tomatoes, and basil

We don't have a ranch!  But we refer to our acre as the "ranch." As summer days wind down, and "monsoon" hits New Mexico: we are harvesting tomatoes and green chili from the garden.  I try to balance the garden, jewelry biz, and visitors.  Some days better than others.  We had 4 friends from Milano visit last weekend.  Such fun! With the doors to the shop open, we've had butterflies, birds, and lizards visit.  The dogs next door have gone from barking crazily at me out in the garden, to digging their way out under their fence and visit.  Buddy guarding me, has not been pleased to see those hounds in "HIS" yard.

 A Thrasher baby perches on the hose line to the compressor. 

A yellow swallowtail seemed to want Bob's company!

I decided that pictures would tell it all.  The B & W photo taken with a new App from Apple called "my hipstamatic photos." It's amazing.  Different lenses can produce different effects.  The digital look of photos gone back to the past  of analog photography.

 "My Hipsatmatic App in black and white" Only small photos work well.

Monsoon season is here. This is one minute of rain on our front porch.  The ground is so hard that is does not soak in. Just runs off and down to the Rio Grande River.  Arroyos that are normally dry ditches fill in minutes. 

 A watermelon with black "sugar bites" which are a true tell that the watermelon is ripe. The sugar leaks out forming these black clumps. 

Our friends from Milano 

Serena and Libe Model my raven pendants!

Night time or "vampire gardening" as I refer to it. Tomato Alley, a spider helping with pest control and my new head lamp from True North Knives!

Pesto to go in the freezer.  My husband Bob matched up all the lids of the plastic I have

been saving all year for garden goodies. 

My pesto recipe you have been asking for:

2 cups packed basil leaves washed and dried

1/2 cup walnuts, 1/2 cup pine nuts

1 cup cold press olive oil

1 cup parmesan cheese grated

1/4 romano cheese grated

4 cloves garlic

squeeze of fresh lemon (1 teaspoon)

lots of ground black pepper

Put basil, garlic, nuts in food processor making a dry paste.  While on, drizzle olive oil into paste.  When creamy add cheeses, black pepper and a bit of lemon to keep it green.  Toss in hot linguini, or any hot pasta.  Makes about a cup...use 1/2 cup pesto to one pound of pasta.  Enjoy!

Sunset from the Ranch.

Thanks for reading!

Each day is a gift!

xo

Suz