Summer so far...

It started out like this...favorite summer foods. A yoga retreat in May in the middle of the gorgeous fields below and the sweet flowers and sounds of summer...

  

It was a very busy spring cleanup after a long cold winter. All of May was graduation party after graduation party. I had everything in order to start my summer gardening. I got the veggie boxes planted...the patio planters planted...the deck all set up...the lawn never looked so good...I finished two swaps I was involved in...it had  been quite busy and WE WERE READY TO START SUMMER and we were off and running! 

Then one evening this huge line of storms came through our area and BAM. All that work was for nothing. Tornado force winds and apparently a few touchdowns came through our area like Godzilla onto Japan!! We lost 5 100 yr. old trees and bushes. The lawn was torn apart by the trees coming down. Days without power and internet... we have a generator to supply us water and a few lights. Thankfully we no one was hurt.  It was actually quite amazing! However our town and neighbors we all worked together to help everyone clean up and remove dangerous hanging branches and such. 

So we are back up and running and have had family visiting for 12 days and it is great...but I am ready to get  back to projects!! The sewing machine is calling my name and the basket of yarn is as well. I started the My Small World Quilt by VeryKerryBerry and I adore it. I haven't gotten extremely far but as you can see above, but this week I will definitely make some progress! The gnome embroidery designed by me was for the mini quilt for KidGiddygnomeswap on Instagram. I adore drawing and stitching up these patterns!

The Sandwich...Tomato, Cucumber and Cheddar with  Basil Mayo:

• Thin sliced tomato and cucumnber 
• High quality cheddar cheese sliced as well
• While grain bread...I use a fresh baked from our local Wholefoods
• 2 Tbsp.Mayo with 4 or 5 chopped Basil leaves mixed together
• Salt & Pepper

That's it ...simple quick and perfect for a hot summer day!

So whats next...working on my quilt...and a cross stitch SAL( I'll share more later) and I want to start reading the Outlander books as I was addicted to the series...and really how can you not be with this guy...

You can now wipe away your drool...;-)

Be well, Ming

Summer Storms, Recipe & Winners

Stormy morning...this is what my house looked like at 8:30 am

We got 5 inches an hour I think. leaks everywhere and a tornado nearby too. we are supposed to get another round in a hour. I am starting to feel water logged! I was running around the house with  towels this morning mopping up leaks! The pictures show how dark it was I hope. My little beast kept asking me if it was still nighttime when he woke up. He now has a storm anxiety obsession cause the past 3 years we have been it harder than ever with late summer storms and Hurricanes.

On to real business...I have adapted a recipe for a lighter Zucchini Banana muffin (below), a new yarn for a new baby booty that will be up on Etsy and a new beading project. It's a Mala (a meditation tool) and its the first one I have ever made myself  and I love the process. The colors hear I have Moon Stone, Chrysocolla  and Agate from here

We also have a winners for the giveaway..Adrienne and Cindy thanks so much for visiting and commenting. Email me your info and I will get your goodies right out to you! Let  me know what your plans are for the fabric too!

Zucchini Banana Muffin

• 1 medium sized zucchini about a cup,cup in a half shredded
• 1 banana
• 1 cup sugar divided
• 1/2cup butter softened
• 2 tsp vanilla
• 4 eggs
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg... I use freshly grated
• 1/4 tsp cinnamon
• 1/2 cup Greek non fat yogurt...I use Fage 

Combine shredded zucchini, mashed banana and 1/2 cup sugar and set aside. Beat butter,sugar, and vanilla together until well blended on medium speed. Add zucchini/banana mixture and beat well. Whisk together dry ingredients. Add alternately with yogurt, mix after each addition. Place into muffin cups ( I sometimes make it in a small cake pan too). Bake at 350 for 25 minutes or until a toothpick comes out clean. You can frost these or even add some chocolate chips. I usually use a cream cheese frosting. These are a bit lighter and not as dense as regular zucchini muffins.

Try the recipe and let me know what you think?? We have a busy week this week. Birthdays and some off to school over seas. I fill you in on the next post...I'll be typing all day and I want to get off before te next round of storms hit!

Peace & Love

Ming