Nothing about sewing, but photos of summer meals.
Beet soup, almost all from our garden.
Roast beets, carrots, onions and garlic for 30 minutes at 425. Boil veggie trimmings with water for an hour to make stock. Let cool, then puree to desired consistency. Eat cold or warm with yogurt on top.
Throw 2.5 cups of flour and 1 cup of butter plus salt to taste in the food processor. Pulse until it's pebble-sized, and then add water to make crust. Chill for 30 minutes. For the filling, roast sweet potatoes until soft, mix with peas and add spices. I did salt, pepper, tandoori and curry. Roll dough into 2-inch circles, put filling in the middle and pinch edges closed. Bake at 400 until brown. You can freeze for later too.
(1)Chop cucumber. Blend olive oil, vinegar, salt, pepper and lots of mint in a Magic Bullet or something similar. Toss it all together. (2) Blanch broccoli. Crush and toast almonds. Magic Bullet some tahini, soy sauce, garlic, sesame oil and rice wine vinegar. Toss it up. (3) Buy awesome bread and cheese.
Bread. Garden tomatoes. Perfection.
And the cool Goodwill find ($5!) I think Tim is claiming as his.