It may have been a Monday

Tonight, at K's suggestion, we made dinner and packed it "to go". Just a few blocks, and we were at Independence Park, overlooking at the ocean. We grabbed an empty bench and settled in to eat, entertained by a group of enthusiastic - if not terribly talented - Frisbee players. The view beyond the sand was utter perfection.
















Then it was down to the beach, hunting for sea glass, unbroken shells, and other priceless treasures.









Like jellyfish.












And corn. [Wait, what?]









As the sun sank further, we made our way to Dick & June's for frozen yogurt. Blueberry cheesecake frozen yogurt, for the win!







It may have been a Monday, but I had a wonderful evening!

Ha!!!

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clouds

cloud 4, originally uploaded by Ryan Wolf.

Week after week of dismal rain, grey skies, and temperatures better suited to late April have worn everyone down. So yesterday, with its sapphire skies and enormous white, puffy clouds, made me feel great - and definitely shook off the feeling that I'd begun to mildew in places.

Red, white and blue

Red, white and blue, originally uploaded by Ryan Wolf.

Happy Fourth of July!

Sometimes, the only thing that matters...

the rainbow machine, originally uploaded by Ryan Wolf.

...is where you are standing.

One of these days...

dew, originally uploaded by Ryan Wolf.

... there will be a real update post. Just not today. Today, I can barely keep my eyes open.

The moments you relish...

Sometimes, I wonder what gets into my head. Like tonight when, after dinner, I decided to try out a new recipe. Because I already had 8 million things to do tonight. But yeah.

I made relish.

On a Thursday night.

Doesn't everyone?

The house smells great...

_____________________

Plum-Ginger Relish

1 T vegetable oil
2 shallots, finely chopped
2 T minced fresh ginger
Pinch of coarse salt & pepper
4 plums, diced
4 t sugar
1-2 t red wine vinegar
1 t grated lemon zest

Heat oil in a saucepan, adding shallots, ginger, salt, and pepper. Cook over medium heat until softened, approx. 3min. Add 1/2 C water, plums, and sugar. Simmer 12-15 minutes, adding up 1/4 C water if necessary. Add vinegar and lemon, stir thoroughly. Makes 2 cups, lasts up to 2 weeks in the refrigerator, and a 1/4-C serving only has 50 calories.