Posts Tagged 'dinner'


I had an insanely lovely weekend. Let’s see: I went for a walk.

Because Saturday was beautiful.

Fell in love with autumn all over again.

Saw a deer on the way home.

Lit a fire.

Started a little fall cleaning in my studio!

Ate a wonderful Sunday dinner, including fried (homegrown) potatoes with fresh rosemary. On the grill.

I ate meat. For the first time in seven years.

Made two pies. (Recipe soon!)

How was your weekend?

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Gratitude Sunday

I feel like I am getting back to the regular blogging swing now. I have some posts planned (mostly old ones I never got around to sharing.) I’m finding blogging is beneficial to me. I really appreciate being able to let go of all this here, put it out there, share it. And the icing on the cake? That a handful of folks are actually interested in reading my ramblings and seeing my photos. Thank you.

Speaking of appreciation:

I recently came across Gratitude Sunday and decided to participate. It’s easy to focus on the negative. But really, I (and many of us—if you can read this, if you have access to a luxury like a computer and internet connection, you’re better off than many folks in the world) are lucky creatures. I need to realize this more, acknowledge it more.

We have been going through a lot in this house lately. It seems each of us is fighting a personal battle and then on top of that, a couple weeks ago, we got word that our lives would change and our security here was put into question. We are heading into new waters: it might be rough or it might be smooth sailing. But we’ve got each other. This little unit of five. Always.

I need to start focusing on all I have to be grateful for. This weekly recognition and declaration of gratitude here could help.

This week I am grateful for:

-A successful garden and a freezer packed with food. (We are actually on the lookout for second cheap/used chest freezer.)

-Tasty (homegrown) dinners. Especially when eaten outside. (Roasted green beans and onions, sauteed zucchini and summer squash, beets, and fresh ginger tea.)

-Music. I know that a pretty broad thing but it’s so important to me. There is little else that makes me feel safe and sound than getting lost in some tunes. (Most recent find: Of Monsters and Men)

-To live in a four seasons clime. (That is on the cusp of my favorite season of all.)

-Receiving hugs. Lots and lots of them. (Especially when the hugger doesn’t mind dropping what they are doing to give one.)

-Remembering my family’s past here and hoping for it’s future.

-Textures and light.

What are YOU grateful for this week?


Hopefully I’ll get back to some regular blogging soon but for now, here is a smattering of photos of the going-ons, garden happenings and other what-nots.

This may very well have been the prettiest thing I made all summer. And it was mighty tasty too—though, honestly, how can you go wrong with homegrown veggies topped with cheese? Here is the recipe.

Harvesting herbs, here and there.

Bean Blossom
The second planting of bush beans are doing very well.

The overall harvest is dwindling but still producing enough to please me. (We got so many peppers this year!)

Been bringing my ginger in on these cooler nights.

Curious critters are always following me around outside.

And the morning light. Oh, the morning light.

Casting On
I cast on. (More details in a future post.)

I splurged. (Again, more details in a future post.)

What is life like by you?

Roasted Green Beans with Lemon, Thyme and Almonds

Roasted Green Beans with Lemon, Thyme and Almonds

This is a dish I’ve kind of been obsessed with. I don’t know where I got the idea (a magazine, online?) or what mixture exactly it was (beans and lemon, beans and thyme?) It’s been a fun challenge to think up interesting and tasty ways to use the veggies from the garden. We’ve never been too fancy when it came to cooking up our garden vegetables. They usually taste so good and so fresh that simply steaming them and adding a sprinkle of salt and pat of butter is decadent enough. That isn’t to say the veggies are less tasty this year but rather I’m becoming more adventurous and active in the kitchen. This is my latest concoction. I’ve since made it four or five times. And since the bush beans are getting their second wind and the pole beans are only just beginning, I’m sure I’ll make it more before the season is up.

I will start by saying this is a recipe you can wing and use your judgement when making. I used measurements to give you a general guide but when I make it, I tend to throw it all together.


Roasted Green with Lemon, Thyme and Almonds
(Probably serves about 6 big veggie eaters or 8 side-dish eaters)

1/2 c slivered almonds

olive oil for drizzling in dish
2 lbs fresh green beans
1 medium or large onion (a sweet one like Vidalia is best!)
1 tspn dried thyme leaves (or 1 tbspn fresh*)
2 tbspns (or so) more olive oil for tossing
salt to taste
1 tbspn lemon juice
1 tbspn lemon zest

Start by pre-roasting your slivered almonds separately. You can do this well in advance if you’d like. If your are in a hurry you can simply use plain, unroasted almonds but the toasted taste is so much better. I tried roasting them with the green beans but they didn’t roast as thoroughly as I’d like. Spread out your almonds on a dry cookie sheet and roast at 350 degrees F for about 5 to 8 minutes or until they start to get toasty smelling and brown. You may need to flip them or at least shuffle them around a bit. Oven temps vary so keep an eye on them. Remove from oven and set aside.

Now either preheat your oven to 450 degrees F (if you roasted your almonds in advance) or just up the temp right after roasting them.

Next wash up your green beans and cut off the unedible ends. You can cut them into bite size pieces if you wish. Peel and cut your onion into decent size wedges (I like big chunks, basically cutting the onion in eighths but you might want to do them a little smaller if you like them less crunchy and more done.)

Drizzle a little olive oil in a large baking dish (mine was a 4 quart/10x15x2 glass dish.)

You can toss the next ingredients in a separate bowl but I just do it right in the baking dish to save on wash-up. Spread out your beans and onions in the dish.

Evenly sprinkle the thyme over the beans. Grind or sprinkle salt to taste. Next drizzle a little more olive oil on top. Using a spatula toss the beans by flipping them over and shuffling them around so everything gets a nice coating.

Now roast for about 15 minutes.

Remove from oven and flip/toss the beans with a spatula and roast another 15 minutes.

You may need to roast for another five, ten or even fifteen minutes depending on different factors. Just make sure the green beans are cooked enough to be edible—I like mine to still be little crunchy but I like to roast long enough to get some good browning going on.

Remove from oven. Drizzle your lemon juice (I freeze fresh squeezed lemon in ice cube trays, so that’s why it doesn’t look liquidy in the the ingredients photo above!) and sprinkle you lemon zest and about half or two-thirds of your almonds in the dish and give a few last flips/tosses. Either sprinkle the remaining almonds on top and serve in the baking dish or move everything to a bowl and sprinkle the almonds on top then.


Roasted Green Beans with Lemon, Thyme and Almonds

*I’ve never used fresh in this recipe but I’m using the herb-rule that dried is generally about twice as strong as fresh. I’m sure if you’ve worked with fresh thyme before you would know what to do. (If you want to share in the comments, I’d love to hear.

30 Days of Happiness : Sunday Here

30 Days of Happiness : Sunday Here
30 Days of Happiness : Sunday Here
30 Days of Happiness : Sunday Here
Today was a day of wonderful creating in this household. Everyone was busy making something. Dad was in the barn with his woodworking, Mom was in the kitchen cooking up a delicious Sunday Dinner* and apple pie and corn pie for a Labor Day picnic tomorrow, Grandma was in her basement apartment whipping up a tasty soup, and I was in my bedroom-turned-studio-for-the-day stitching away, making mailers and packaging orders for the shop.
*Consisting of green beans, potatoes, Patty Pan Squash filled with a broccoli and Tofutti mixture, acorn squash, Johnsonville brats (for the omnivores) and Tofurkey Beer Brats (for the vegans) both covered in green peppers and onions and topping it all off with a dish of sliced Jersey peaches. Oh yum! (Almost everything was from our garden, a friend’s garden or a local farm/orchard.)


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