hectic saturday.....

In between everything else, I'm making a set of dinnerware (salad bowls above) for customers who requested that every piece be decorated differently. I usually shy away from special orders, but I thought I would enjoy working with these folks. I usually get into a groove and do what I do, but this group of pots has required me to stretch myself a little bit. It's been a pleasant change of pace. Although the parameters they gave me to work within were pretty broad, I definitely want them to be pleased with what I've done. I'll post some finished pics in a few weeks after I fire them off.

.....THE ALIEN.....
The jury is still out, but all things considered I think it's probably some type of wild squash. The fruits topped out at roughly 2"-3" long before they fell off the vine. I'm going to rip it out tomorrow or Monday, and probably keep it far away from my compost pile. One seed generated approximately 100' of vines, so to say it's invasive is an understatement. Thanks to all of you who commented on part 2 earlier this week. If it had been (undeniably) edible, with it's size we would all have enough squash for a while.

These next few shots were taken in between trimming pots, waiting on customers, making supper, trimming more pots, and making basil pesto. That's basil above, prior to being snipped.

Out of all the cantaloupe seeds I've saved over the last two summers, I was able to get two plants to germinate. I sure hope we have enough warm weather left for them to produce mature fruit.

Many of the seedlings I started just didn't work out, so I had to buy a few plants, including a few eggplants. I love 'em marinated in balsamic vinaigrette and grilled.

Hopefully this pepper will be red in another week or so.....

.....and this one will be yellow.

Six ice cube trays of basil pesto went into the freezer today, bread and pizza were baked, and lots of pots were trimmed and decorated. I'm ready for a hot shower, a glass of sangiovese, and a good book.
.....Basil Pesto.....
2 cups fresh basil leaves, packed
1/4 cup grated parmesan cheese
1/2 cup olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced
Grind with a mortar and pestle, or throw into your blender or food pro and hit the switch. Great with pasta or plopped onto pizza.