a view from the laundry pile…

…it's all about perspective.

Dahlias at Port Gamble

Fred and I went with out-of-town friends to Port Gamble, Washington for the day to show them around. I love it there (and not just because it was the setting for “Zombies of Mass Destruction”) — and I don’t think we could’ve picked a better day for being outside if we tried. It was beautiful.

Port Gamble is an old Victorian seaport and was the longest operating sawmill (142 years!) in the country. Here’s the Wikipedia link if you’re interested in more information on it;  http://en.wikipedia.org/wiki/Port_Gamble,_Washington#Events

The county Dahlia club has some of their beautiful flowers growing in front of the Port Gamble Post office and I couldn’t resist snapping a few shots of them as they were stunning and perfect — and I think I need some for my own garden!

yellow dahlia sig

orange dahlia sig

purple dahlia sig

pink dahlia sig

red dahlia 1 sig

pink red dahlia sig

pink white dahlia sig

(I saved the best for last. I love this one. The crisp white and deep red against the green foliage is amazing). 

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Kale Walnut Pesto

Every year our garden “blesses” us with an abundance of something. One year it was cucumbers. We had so many we were putting boxes of them by the street with a big “free” sign. We thought it odd that they weren’t being snatched up and realized why when one of our neighbors asked about the “zucchini.” Yeah, they were that big. Once we put “cucumbers” on the boxes, they were sucked up by the vultures, I mean neighbors, in no time.

This year it appears to be Kale, which is okay with us. We love it. Grant it, I had to disguise it under a lot of Parmesan and dressing in order to get Fred to try it, at first, as he’s normally “greenphobic” when it comes to food (ie; if it’s green it can’t possibly be edible in his opinion) but he’ll eat it raw or cooked now (dandelion greens are next, but don’t tell him, it’ll ruin the surprise…).

kale pestoKale Walnut Pesto


  • 1 bunch Kale, rough chopped
  • 1/4 c. Walnuts (I toasted them)
  • 2 cloves Garlic
  • 1/4 c. Olive Oil
  • 1 Tbs. Lemon Juice
  • 1/2 tsp. Salt
  • 1/2 tsp. Sugar
  • Dash of Black Pepper (more to taste)
  • 1 Tbs. dried Basil (you can leave this out but I like a more Basil flavored pesto)
  • Optional: Parmesan, to taste (if you’re vegetarian or vegan, use a substitute).


  1. Blanch the Kale; drop the kale into boiling water then immediately remove to an ice water bath.
  2. Drain the Kale on towels (I prefer fabric to paper, less waste) until mostly dry.
  3. Toast the walnuts, if you choose to do that.
  4. Place all these ingredients into a food processor and blend to your desired consistency. You can add a little water or more oil if it’s too thick.

 As soon as it was done, I schmered some of this onto a homemade toasted flatbread — and was in heaven. I believe this will also freeze well but haven’t really tested it, yet. I guess I’ll have to make a bigger batch next time to see. I’ve also used it on sandwiches in place of Mayo – yum – and noticed that, when using with pasta, thin after  you toss it with the pasta as pasta has some water in it and will naturally thin it.

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