I love color. It shows in our home, our garden, my clothes, and my knitting. The bolder, the better. I have been bringing home color chips in the hopes of finding a color to make a change our terracotta walls. So far nothing has jumped out at me. I came across a great color project, brainchild of a French paint company. Watch the video. It made me look at wall colors in a whole new light.
Next top; Istanbul to paint "Ayrilik Cesmesi Sokagi”, translated "The Fountain of Departure" street.
Buying gifts for Father's Day becomes an ever increasing challenge them ore the years go by. Thanks to Woot, I've discovered new and inventive gift giving ideas. I check the site daily and, much to my delight found this gem just in time for June 20th. Don't worry, I was also intrigued and couldn't figure it out first glance. It looks like the Death Star with a twist. This is an ECOmposter and it promises to turn our stack of newspapers, piles of kitchen scraps, and bags of grass clippings into compost. It came in a very small box and took hours to assemble.
Not easily discourage, Erik and I tackled the job and soon added our dreck to the ball. So far, so good. I have my neighbor involved. She will be adding the carbon elements since we no longer subscribe to a newspaper. Our compost will be enriched with high class New York times and Wall Street Journal brown matter.
I couldn't resist including a plug!
Father's Day breakfast featured our favorite pancakes. these are a little labor intensive, but so worth making. The blueberry syrup is well worth the effort, so much better than the bottled stuff! Enjoy!
Sour Cream Pancakes
1/2 C sour cream 1/2 C skim milk 2 large eggs, separated 3/4 unbleached flour 1 t baking powder 1 T sugar salt 1/2 C butter, melted
Mix sour cream and milk, pour over egg yolks in a medium size bowl, whisk together. Sift flour together with baking soda, sugar, and salt and whisk into egg mixture by tablespoonfuls. Add butter and stir until smooth. Whisk egg whites until stiff, not dry and fold into batter. Over medium heat, heat griddle or frying pan. Brush lightly with oil and drop batter by the tablespoonful. Brown and turn.
4 C blueberries 3 C water 2 strips lemon peel 3 C sugar
Put the blueberries in a saucepan, crush with a potato masher. Add 1 cup water, lemon peel, and simmer. Simmer for 5 minutes Strain into a cheesecloth lined stainer and squeeze to extract all the juice. Discard pulled. Combine remaining 2 cups water and sugar. Boil and stir until mixture is clear. Boil until mixture reaches 260 degrees Add blueberry juice, boil for 1 minute. Cool syrup and add a few drops lemon if desired. Pour into 1 pint jars and refrigerate.