I took this photo of the Country Inn at Jiminy Peak in the Berkshire Mountains of western Massachusetts back in January. I love both the round and triangular elements of the facade and the orange color of late afternoon on the mountains.
For more window views, visit:
Coming Soon: a return to Ruin Rui – to be posted on this blog by tomorrow (Thursday)
My neighbor has this beautiful nodding flower in his front yard called a hellebore. I find it delicate and gentle.
Today is Lag BaOmer, the 33rd day of the Omer. My kids get to go on a field trip tomorrow in honor of this day when Rabbi Akiva’s students stopped dying (2000 years ago?), and some people may get haircuts. The Omer is counted every day from Passover to Shavuot; Shavuot falls on May 19 and May 20 this year. For a fun post on Lag BaOmer, visit Mrs. S.
For more flowers, visit:
Azaleas are in bloom all over the place. I brought in some red ones and put them in a vase; my husband said, what are those called again? He said they are in bloom around his work building.
For more shots straight out of the camera:
Adapted from Japanese Foods that Heal: Using Traditional Ingredients to Promote Health, Longevity, and Well-Being by John and Jan Belleme
12 oz. udon or soba noodles (recipes called for soba and I used udon, in the hopes my kids would like this – no luck, but I loved it)
2 cups of small broccoli florets
1 cup of sliced cabbage (recipe said use napa cabbage; I used savoy cabbage)
1 large carrot, cut into thin matchsticks
3 green onions (scallions), thinly sliced
optional: 1 kirby cucumber, peeled and sliced (I skipped this)
1/2 cup smooth peanut butter
1/2 cup warm water
2 tablespoons peanut oil (I used olive oil and sesame oil instead)
1 tsp. minced garlic
1 Tbsp. minced fresh ginger
3 Tbsp. shoyu (Japanese soy sauce)
1 Tbsp. plus 1 tsp. rice vinegar (I skipped this)
1 Tbsp. plus 1 tsp. fresh lime juice (I used fresh lemon juice)
1 Tbsp. mirin (Japanese rice wine – delicious condiment, if you can get some)
1/2 tsp. dried red pepper flakes (I used hot pepper sauce instead)
Cook the noodles in a large pot of boiling water. Stir to prevent sticking. Cook until tender but firm. Drain. Rinse with cold water. Set aside in large bowl.
Steam the broccoli until bright green and tender-crisp. Remove, then steam the cabbage and carrot sticks. Add to noodles. Add the scallions and cucumber to noodles as well.
Mix all the peanut sauce ingredients in the food processor. Puree until smooth. Add to the noodles and toss gently. Serve.
My daughter and middle son made these muffins a few months ago, in honor of my birthday.
Thursday’s Challenge is FACE (Portrait, Self-Portrait, Happy Faces, Emotions,…).
Next week is WATER (Ocean, Lake, Waterfall, Ice, Rain, Wet Things,…).