Matt and his Hat during our first Hillberry Music Festival.  10/13/2019 Matt is known for his Hat.  Matt's Hat.  It is a thing. Matt having a birthday beer on the deck at one of our favorite breweries.  9/19/2023 Over the past fifteen years, the Hat has basically become an extension of Matt.  If we are out of the house (at a concert, a friend's house, or on a hike) he is probably wearing it*.   This is the first known photo of Matt's Hat.  It was taken at the 10,000 Lakes Festival.  When I showed it to Matt he was a bit awest ..read more

We're nearly finished putting things by--canning, freezing, dehydrating--as we wrap up our 2023 gardening season.  The end is in sight.  We got the plots cleared just before the first snow (October 25th).  Matt was very diligent about winding it down slow and steady--and before the weather turned cold, wet, and/or dreary.  It makes putting the plots to bed so pleasant.   An artichoke left to bloom.  10/10/2023 The garden was lively with birds during our last sunny workday.  I dug potatoes.  Matt built up the compost pile.  Black-capped ..read more

We used to limit these "meatballs" to spaghetti night, more or less.  A whole new world opened up when we realized they could be so much more!  Slather 'em in gravy!  Coat them with Kung Poa!  Eat 'em with fried potatoes for breakfast!  With a few tweaks on the seasonings and accompaniments, there are endless ways to go.  Below are three that I enjoy. Asian "Meatballs" 1 C TVP 1/4 C rolled oats 1 t Chinese Five Spice powder 1/2 t garlic powder 1/2 t ground ginger 2 T sesame seeds 3/4 C almost-boiling water 2 T sweet chile hot sauce 2 T tamari or soy sa ..read more

Oooooooooooooooooh boy was this a good summer.  And faaaaaaaaaast!  Oh, SO fast!  We traveled so gosh darn much (because despite what I said about my home-travel-social balance I retained nothing).  It is sort of miraculous that our garden has been so beautiful and bountiful.  Matt said the same thing of his own accord as we were digging potatoes and picking apples the other night.  Indeed!  Given how much we left it to fend for itself...the garden was incredibly fruitful.   After revisiting some photos this week I decided a seasonal garden round-up ..read more

I love a solid one-pot meal like our Chxn and Potatoes in Red Wine Sauce.  It is simple to make and quick to clean up--not to mention hearty and packed with flavor.  Our recipe was inspired by a red wine braised chicken dish from one of the America's Test Kitchen magazines.  As usual, their version was a bit fussy (and not vegan) so we used it as a springboard to create something just right for us.  Chxn and Potatoes in a Red Wine Sauce 1 onion, sliced 3-5 cloves garlic, smashed or sliced 2 Tablespoons olive oil 1 lb potatoes, cut into large chunks 2-3 bell peppers, slices ..read more

Tis the season for one of our most beloved seasonal foods--eggplant!!    A fistful of Purple Long eggplant.  8/17/2023 Boy, oh boy, are we pleased with the harvest.  The rainy, cool June weather gave 'em a slow start, but there is an aubergine flood roaring from the garden this month.  We're just barely keeping up with it!   Eggplant must be on the menu at least once a day. Matt's beautiful spread after an especially big harvest.   8/20/2023 When we first cultivated eggplant (in 2012) we really only knew about using it for eggplant ..read more

I enjoyed the cloud reflections on the smooth-as-glass lake as we paddled around on my birthday.  5/16/2021 Summer starts this week.  "Officially" that is. Rocky Mountain National Park  9/5/2022 For me, summer began the first week of May this year--well before it begins for most folks*.  Final exams wrapped up at the college on April 28th and the library transitioned to our shorter summer hours.  No nights, no weekends and the campus really quiets down--aside from the charmingly boisterous school children attending our summer camps.  I sure dig l ..read more

This is a uniquely delicious recipe with origins from the ol Good Earth Market days.  It was one of their seasonal offerings from the deli.   Strawberry Salsa 2 cups chopped strawberries 2 finely chopped, seeded jalapenos 1/2 cup chopped onion 1/4 cup chopped cilantro 1 teaspoon lime juice 1/2 teaspoon salt 2 teaspoons sugar Combine all ingredients in a large bowl and mix gently.   Serve with tortilla chips. I rediscovered it last year when our strawberry patch was pumping out berries as fast as we could eat them.  Despite what the GEM called for, I ..read more

When Matt and I are in the kitchen there is almost always feline supervision.  9/24/2022 This is my 1500th post on BLD-in-MT.   One of the ornaments we made from a slice of our 2021 Christmas tree.  12/7/2022 The number staggers me a bit.  I mean, know I am a chatterbox.  I love to tell stories and talk about the gazillion things that interest me.  But still...1,500 posts?!  That's a lot of words and photos, days and years, a lotta life documented here!   Matt out on the back patio with the brown-eyed susans.  He ..read more

Yesterday was the final day of Me Made May 2023.  I successfully achieved my goal to wear at least one me-made, upcycled, mended, or modified garment every day.  This session was particularly educational for me.  I gained insight into how my fashion tastes have evolved and how that impacted my relationship with some of my oldest me-mades.   I came to appreciate my growth as a seamstress in regard to quality and durability.  One project, one technique at a time.  And repeat.  And repeat.   That's how skill develops, I think.  Any skill.&nbs ..read more