In Construction-related News

I finally put together a moveable stand for my chop saw. I've got a lot of tools, supplies, and random junk in my garage, and I want to get it more organized and mobile. If I've got a lot of equipment on wheels, I can navigate my stuff more easily. I want the garage to be an easy-to-access workspace. I started doing that with the shelves and pegboards I constructed, but haven't returned to the task for a long time (and the chaos has gotten worse). I suppose pandemic is as good a time as any to take on another home improvement, which will then enable more home projects.

8/27 Harvest

 

Dinner: Quinoa Veggie Vegan-Cheese Stuffed Squashes

 

Walk through the Vegetable Garden

 

Foreshadowing the US in Stardew Valley

 Yeah, tell me about it, Maru. :(

8/22 Harvest

 

Mushrooms on a Log

Such a simple sight to warm the heart on an August afternoon hike. Observed on August 19, 2020.

Lots of Culinary Adventures

Harvesting and cooking and preserving is what this season is all about. Here are tonight's adventures in cooking:

Corn is a Success!

 I can't believe it! We actually got some decently pollinated corn cobs. I'm surprised they turned out this well. Kate and I had hand-pollinated these weirdly stunted plants, so maybe that helped? Or perhaps I have some magic corn touch because I'm from Ohio? Or maybe the wind pollinates the stalks pretty well regardless of how tall they are, so it doesn't actually matter what we do to them beforehand?

Also, I ate one tonight and it tasted delicious!

Pollinator City

 I spent so much time trying to photograph all the pollinator activity on my Russian sage and other surrounding herbs, but they were moving too fast to get a clear picture. You'll just have to trust me that these blooms are abuzz. It's always good to let some of your herbs and other edibles go to flower so they can feed beneficial organisms.

More Gourmet Vegan Grilled Cheese

 I made more zucchini bread-like substance, and filled it with a homemade cashew "cheese." I know, it sounds and looks weird, but trust me, it's damn tasty. Don't ask me to repeat it, because I just flew by the seat of my pants. Of course, if someone were actually reading this blog and just needed to know the recipe, I'm sure I could figure out some sort of vague instructions.

Saying Goodbye

On Tuesday, we had to put down our beloved kitties, Ceilteach and Lucy. We're both heartbroken. For over a year we've tried our best to get them back to their happy and healthy selves, but they both had illnesses that were too much to overcome. Because of the pandemic, Caera and I would not be able to be with them if we went to a clinic. Thankfully, Caera found a travelling vet who offered safe, at-home services, so the cats were able to pass peacefully at home as we held them.

I'm glad they're no longer suffering, but wow this is hard. They were only twelve, which is actually young compared to other cats I've had. They were bonded same-litter sisters who loved to play and sleep together and groom each other. And they had such unique, expressive personalities! I've never been so close to a cat (and I've had some pretty strong connections in my life). I especially felt close to Ceilteach (Irish for "hidden", and she lived up to that name). They were our emotional support animals, and while I can only guess at their internal worlds, they seemed tuned in to our wellbeing, always snuggling with either of us when we were sick or sad. Lucy was often Caera's "purring heating pad," and I spent countless late nights with Ceilteach on my lap, helping to ease my mind.

I'm devastated, and I already miss them so much. This house is empty and lonely and doesn't feel right without them.

8/12 Harvest

 

First Open Sunflower of the Season

 Always brings a smile to my face:

Also, we're still trying to use up zucchini. Tonight's dish was augmented with garden veggies:

Tonight's Dinner: My Favorite Strawberries and Stir-fry

Have you ever tried pineapple strawberries? Tiny and yellowish-white, they could easily be dismissed as unripened fruits if you don't know what you're looking at. I've grown them in previous years, and I'm excited because I didn't realize I had any left. At least one specimen must have still been alive in my random assortment of potted purgatory plants, and now it's spread into a whole patch next to the porch. The flavor in these wee strawberries is incredible, and it tastes just like the name says. I've been picking little handfuls every time I come in from the garden.

In other news, I harvested some zucchini, green beans, scallions, and herbs today and turned it into a stir-fry.

Overwhelm, Serendipity, and Today's Harvest

This year is surreal, and infuriating in so many ways. Death and illness and cruelty abound, and I'm grasping for a rock to cling to in the storm. I'm grateful to have a wife and a partner, and to have a little space to garden. I'm also grateful for our cats, who live up to their role as emotional support animals, even while they've been unwell.

Kate and I work almost every day on the mandala, and we take daily walks down our suburbish rural road for exercise. I cook and take care of the household while Caera goes to work at the crisis center. I still help with landscape maintenance at a Bellevue account a few times a month. Telehealth therapy every week. I continue to meet virtually with Camp Quest NorthWest, Stronger Together, and Rooted NW, though I don't feel I've contributed much to any of these groups in my current mental state. 

Is this the best use of my time in quarantine? Who's to say? I'm tired, and doing what I can to stay engaged. I've let parts of the garden do their own thing while I've focused on construction and hand-watering the plants every day.

The tomatoes have become a monstrous mass without pruning or staking, and I've let it go. However, I've got hope for our short corn stalks after we attempted to increase pollination by hand. The squash section is doing well, and the sunflowers keep getting taller. I'm amused at how the marigolds have become a trellis for the cucumbers, which was completely unexpected. I like it so much that I'm tempted to replicate it in the future. I also harvested some potatoes recently and made hashbrowns. That's the best I can do for now.

Gourmet Zucchini Grilled Cheese Sandwiches

We're tying to think of interesting uses for our zucchini, and this is a good one. Basically involves making a simple "bread" of sorts with shredded zukes, and grilling two slices together with some vegan cheese in the middle. Sounds weird, but it's super tasty.