Bonsai (pronounced “bone-sigh”) is more than tiny trees. It is an art that the Japanese have perfected, originally from the Chinese art form of penjing (dating back to the 6th century). True “bonsai” refers to miniaturized, container-grown trees that adhere to Japanese tradition and principles of pruning and training. Any perennial woody-stemmed tree or shrub can be created as bonsai – through pot confinement and crown and root pruning. These are not to be mistaken with dwarfing, as these trees have not been genetically engineered or bred to be dwarfed; these are trees from regular stock and seeds.
This past week, I was in Western North Carolina, deep in the Blue Ridge Mountains, with my future in-laws and we took a trip to the NC Arboretum in Asheville. The Arboretum has a bonsai section and I have posted some pictures of that trip dedicated to their bonsai section. It is truly fascinating seeing local North Carolina trees that are normally so tall and wide be miniaturized and “fully grown”.
Dwarf White Pine, NC ArboretumJapanese White Pine, NC Arboretum Bald Cypress, NC Arboretum
The following images are of natural scenes with more than just one type of “bonsai” that are used to create a moment in time. Japan is known for art that draws inspiration from nature.
I hope you enjoyed these photos. If you ever get the chance to check out bonsai and real life, I highly recommend it! Now time for me to make like a tree, and leaf!
This is gonna be quick and wonky as I’m already in bed and doing this on mobile.
Okay I’m a little later than I wanted to be writing this, but my schedule has changed around due to my new part-time job. You are officially following a baker! There was a rumor that one of our local bakeries needed a part time person, I walked in and asked about it, a two-hour “interview” and couple weeks later and I started on Tuesday! So now I’m waking up at 4:30 every morning and it is a big adjustment. Today I got off at 10am and after soaking my feet in the tub (new shoes + standing for hours on end = sore feet), I decided I needed a nap!
So with that, my schedule is a little wonky and I’m having to shift my motivations around. I’m honestly surprised I was up to doing some household chores. However I did not have the energy to even think about making dinner (even though I’ve been trying to be good about sticking with a meal plan), plus the weather has been super icky, so the fiancé and I ordered delivery; it was delicious and well worth it. I don’t know what my week to week schedule will be like, but I’m looking forward to finding my groove.
So what’s on the agenda this week??
What I’m Reading:
(Still) A Court of Silver Flames by Sarah J Mass
The Last Thing He Told Me by Laura Dave
Okay that’s all I can think of for now; hoping to post something more substantial tomorrow.
Do you like crispy, crunchy, salty things? Personally, I usually have to have a craving for something like that, but my fiance loves a good cracker/chip to munch on.
You may or may not know this, so for those who don’t know and haven’t read any of my previous posts about sourdough, it is important that you discard some of your sourdough starter. Now I don’t always bake something with my sourdough starter so I save my discard to make stuff with it. Do you sense where I’m going with this?
Insert sourdough discard crackers! Amazing and versatile. With the recipe I used, I had just enough to make two batches with it. Now, please keep in mind, that these are not your normal baked cheese squares that come in a red box at the grocery store; they are very homemade looking. But they pack a lot of flavor with none of the preservatives.
Everything But the Bagel crackersRosemary crackers
Now a few tidbits about this if you go about making your own. In the instructions, the author says to use parchment paper, but a commenter used a silicone baking mat. Since I had enough for two batches, I decided to try both options out and see what I liked best. Personally, I love parchment paper. Quick, easy, and mess-free. However, when it came to these crackers, the silicone baking mat worked a lot better in my opinion. I will also say that everything but the bagel ones may have cooked a minute longer than needed, so that might also affect my opinion. Either way, both options worked perfectly fine if you don’t have a silicone baking mat.
After I baked the crackers, we decided to snack on them before dinner and they were going pretty quickly! Luckily, we had a nice dinner planned that we didn’t want to ruin so we cut the munching short. In case you wanted to know, we had a feta dip with roasted red peppers and a tzatziki dip. Both flavors of crackers worked really well with each dip; my personal favorite was the rosemary with the feta dip though. The rosemary cracker would have also been good with some brie/prosciutto/honey. You could also do cream cheese and lox with the everything but the bagel cracker. I mean the options are endless. Even the flavor profiles are endless. Unfortunately, I need to stock up on more discard, as that completely wiped me out, before I can make another batch and try other flavors. I think some type of cheese would work really well. This recipe just might turn me into a cracker snob.
Does anyone have any fun plans for the day? Maybe grill something? Go to the pool if the weather is nice? Perhaps you got to sleep in or plan on taking a nap later this afternoon. While some believe labor day should be a day of labor, it’s actually a day to celebrate and recognize the contributions and achievements of the American people.
Did you know?
Labor day officially became a federal holiday in June 1894. Before that, it was recognized by labor activists and individual states. The first Labor Day holiday was celebrated on Tuesday, September 5 in 1882 in New York City. When the first proposal for the holiday was outlined, it was suggested that the day should be observed with a street parade – leading many Americans to celebrate with parades, picnics, and parties.
Unfortunately, Labor Day came about due to some of the worst working conditions during the height of the Industrial Revolution. The average American was working 12-hour shifts, seven days a week for a basic way of life. Children as young as 5 were forced to work in mills, factories, and mines across the country for cheap. Workers were faced with unsafe working conditions, no access to fresh air, sanitary facilities, and breaks. Labor unions were starting to appear and began to grow more prominent and vocal in protesting against poor conditions and begged employers for better hours and pay. A lot of violence broke out during these events, one of the most famous being the Haymarket Riot of 1886, where policemen and workers were killed. It wasn’t until the strike of the Pullman Palace Car Company in May of 1894 that led Congress to passing a law making the first Monday of September a federal holiday.
While a lot of things have gotten better (we no longer have children working and being maimed in factories), we are still a long way from a perfect worker’s paradise. We still have individuals getting underpaid and overworked, older individuals who have to come out of retirement in order to make ends meet, people demanding a better work/life balance so they can enjoy the free time they do have, young people working side hustles so they can supplement their income… the list goes on. I won’t go into more detail as this isn’t that type of blog; but I want you to think about those who gave up for the life we have now and those who continue to give up for a better future.
I, like most millennials during the pandemic, love houseplants. To be fair, I loved houseplants before the pandemic, but there are a lot more people now who got into the houseplant game. Pictured above is my angel wings, proudly sporting a new leaf (this was very much not there yesterday before I watered it unless I was not paying attention). Something funny about that angel wings plant, I did not plant it. It shares a pot with some begonias that were transplanted from my front garden (that originally started as three tiny leaves). The angel wings were not in my front garden, nor did my neighbors have angel wings, that I could tell. They just, showed up one day and have been growing ever since. Truly a spectacular sight and I’m even more in love with them because I love elephant ears and I have never seen any that look like these. Fun fact about this plant, it is actually poisonous to both humans and animals alike and should not be confused with the state fair food of the same name. (A side note to this fun fact, elephant ear is grown as a food crop in Hawaii (and in southeast Asia) and poi is made from the tubers – it just needs to be cooked first!)
A fun friend (Anole) sitting on a begonia leaf, hidden by the angel wings.
Apparently, I am not the only one who enjoys the plant as I came outside to find a friend. This is not the first anole to pop up outside my door. In our previous residence, there were two different anoles that liked to hang out in between the front door and screen door (and even my wreaths much to my surprise). You probably want to know how I could tell it was two different Anoles and that is because one of them had two tails! Anoles, part of the suborder Iguania and family Dactyloidae, are actually native to the Americas with more than 425 species! They are really cool because they change color like most lizards depending on if they are cold or hot and can voluntarily break off their tail to escape predators. *A funny story: there is a small running joke between our group of friends that Draco is the fearless lizard leader and the reason why we keep finding Anoles around the outside of the house is that they know we have their leader inside.*
I hope you’ve had a wonderful Friday and a great start to the long weekend (for those that get Labor Day off in the US).
Ah, the humble squash. A fantastic plant with more than 100 types, it can be broken into two categories: winter squash and summer squash. Summer squash is usually soft-skinned (zucchini, crookneck or yellow squash, and pattypan), while winter squash is hard-shelled (acorn, butternut, spaghetti, and the beloved pumpkin). While summer squash is great for grilling or baked goods (zucchini bread anyone?), most individuals are getting their squash needs met by eating winter squash (which is really harvested and eaten in the fall).
When it comes to squash, it seems like there are a lot more winter varieties than summer varieties, with the winter also having a longer harvest period (60-110 days versus 50-65 days). Since winter varieties are harvested after they have matured more, they also tend to last longer once they have been picked, unlike their summer cousins. However, both winter and summer squashes are good for you and are packed with tons of nutrients. While some might argue whether summer squash is a superfood or not, they are low in carbs and calories and are packed with vitamins, minerals, and antioxidants making them a good addition to your summer BBQs.
Now that we are at the end of summer though, what about winter squash? Unfortunately, the sugar in your pumpkin pie might negate some of the benefits you are getting, but pumpkin should be considered a true superfood. It has vitamin A and beta carotene (good for eyesight, immunity boost, anti-aging and lower your risk for certain cancers), vitamin C, vitamin E, iron, folate, potassium (good for blood pressure, lower risk for stroke, kidney stones, and type 2 diabetes), fiber (digestive health and lower odds of heart disease), and tryptophan (sleepy time!). I mean, wow! Why are we not just doing pumpkin shooters every day? The best way to get all of these nutrients is to either roast it, puree it, or turn it into hummus and soup. If you do feel the need to eat it in pie form, try to go for a smaller slice.
Okay, if you saw my September post, I did mention that I don’t like the taste of pumpkin, which is not all true – I do make a yummy pumpkin roll that I could totally eat the whole thing if I’m not careful. It’s super moist (not a bad word!) and cuts like a dream – with a swirl so beautiful it’s practically hypnotic. I also have a recipe for a pumpkin pie spice dip (thanks mom!) that goes well with ginger snaps. It’s great as a dessert appetizer (get it? Something you snack on while the pies are getting sliced) and takes 5 minutes to make. Just something to think about for when Thanksgiving comes.
Until then, you’re going to take the time to check out the produce section and get some winter squash to take home and make for dinner. My favorite is acorn squash, cut in half and slathered with some butter and maple syrup and sprinkled with brown sugar, then roasted in the oven (Is it a dessert or a side dish?) Although if you wanted to be healthier, you could get a spaghetti squash and use it to replace your actual spaghetti noodles – just don’t tell nonna! Take the time to find some recipes and make squash Sunday a new tradition.
Happy September everyone! If you’re a normal person, this means it is officially fall and time for the spooky season to begin (if you’re a calendar, sorry you still have 21 days left before you can celebrate.) Although September is the ninth month in the Julian and Gregorian calendar, it actually comes from the Latin Septem, meaning “seven”, from the really old Roman calendar (March being the first month of the year). We all know September as the month of the equinox (Autumn for those of us in the Northern Hemisphere, Vernal for those who live in the Southern Hemisphere) in which the day and night are of equal lengths; after that, the nights will get longer as we head into the cold, Winter months.
I personally love fall and while I don’t love the frigid cold of winter, I do love being able to walk outside to go check the mail without sweating like I’ve just run a marathon. I mean, sure spring is nice, you have the flowers beginning to bloom and there is something magical about the world waking up after being covered in snow (if you’re lucky to see snow), but there is beauty in watching the trees change colors and everyone slowing down from the frenetic energy of summer.
Unpopular opinion, but I do not like the taste of pumpkin (sorry Starbucks lovers, but I will not rejoice in the PSL returning). While I enjoy the look of pumpkins (as a whole and as a scary face), I enjoy the taste of other squashes (new post idea, all the wonderful squash varieties!) Although, some could argue that when people are eating pumpkin things, it’s really all about the spices that are added to the pumpkin that people go gaga over. Have you ever looked at what pumpkin spice is made of? It’s really quite simple to make. Here are the main ingredients: cinnamon, nutmeg, cloves, and ginger (sometimes people will also add allspice – which is not a bunch of spices mixed together, but actually a dried berry from the Pimenta dioica plant; who knew.) These are what create that nice warm and spicy feeling in your mouth when you drink a PSL or eat a slice of pumpkin pie. Now when it comes to ratios of everything, it really depends on your preference. Some individuals do a 1:1 ratio of everything, some do 2:1:1:1 with cinnamon being the main component of their spice blend, and some even do a 4:2:1:1 of cinnamon:ginger:nutmeg:cloves. The best thing to do is to take the time to make a blend to your taste preference (and write down the measurements so you can make it again when you run out!)
Well, I want to thank you for stopping by and I hope you learned a thing or two. I want you to treat September as a month to look forward to and enjoy and less like Green Day’s song, Wake Me Up When September Ends. Take the time to think about your Halloween costume if you haven’t already (60 days until it’s time for our day of haunting), learn something new in honor of the kids who have started back to school, and watch out for the falling leaves that are sure to start piling up in yards soon.
“Happily we bask in this warm September sun, which illuminates all creatures…”
Good morning! (Or good afternoon, depending on when you read this). Let’s start a new tradition where every Wednesday I give you an update on what I’m listening to, what I’m reading, what I’m baking, what I’m creating, and/or whatever else might be new!
So here we go:
What I’m Reading:
Anxious People by Fredrik Backman (He did A Man Called Ove) The Court of Silver Flames by Sarah J. Mass (#4 in the A Court of Roses and Thrones series) Crimson Death by Laurell K. Hamilton (#25 in the Anita Blake Vampire Hunter series)
What I Just Finished Reading:
The Awakening by Kate Chopin (There is just something about moving to the beach that reminded me of this depressing enlightening novel) The Impossible Knife of Memory by Laurie Halse Anderson (YA fiction just hits different)
What I’m Baking: Sourdough: – English muffins! Fresh this morning! I made a sponge last night and this morning added the rest of the ingredients and cooked these right up. Let me say that nothing beats a freshly made, warmed and buttered English muffin.
Sourdough English muffins cooking on a griddle
Brad III, my beloved sourdough starter, is rocking it and I think he is ready to make me an actual loaf of bread. In the meantime, I will now start saving my discard so I can make yummy things out of that and I will no longer have to throw it away. I’ve seen some good recipes on sourdough crackers that I’m excited to try.
What I’m Creating: 1. This blog 2. A novel 3. Spooky art stuff
What I’m Listening To: Fortunately (or unfortunately) I can’t stop thinking about that kid who talks about corn that was turned into a song on Instagram/TikTok. (It’s Corn!) I mean that song is a bop. But for real, not an ad, but I like to listen to the Discover Weekly playlist that Spotify makes for me. Some weeks are really really good and I do actually discover new bands and artists that I end up likely. Some are not good and that’s okay because they make up for it with the daily mixes and the ability to blend music playlists with another person.
And on that note, I bid you adieu (to you and you and you!)
Welcome to the middle of the week! You made it! I made it! We made it, hooray!
If you’re from the world of Instagram/TikTok, you might have heard of WIP Wednesday, in which Wednesday you show your work in progress. Below you will find my attempt to do the 50 states with their state flowers. So far we have North Carolina (represent!) and Oklahoma. So far Oklahoma has seen a couple of revisions and I’m still not quite happy with it so I won’t even bother putting it here. Talk about a true work in progress project!
North Carolina outline with blooming dogwoods – find it here
Now, are these my only WIPs? No, because why would I only have one thing going on? I have a book that I’m working on (nothing substantial yet, so don’t think you’re getting anything any time soon), I need to make some ghosts and pumpkins for the spooky season, and I guess my sourdough is a work in progress too. If we wanted to get really deep here, I would say that I am also a Work In Progress, but I don’t think we are ready yet for that conversation.
Anyhoooo, just a quick post regarding WIPs as I have another post I need to work on for today. TTFN, ta ta for now!
First of all, they don’t all live in trees (talk about a misnomer), but are instead identified by their feet! They have toe pads to help them climb and the last bone of their toe is actually shaped like a claw!
Tree frogs can be as little as an inch long and as big as 5.5 inches! They come in a variety of colors, but most of the species in the United States are green, gray, or brown.
There are over 800 species of tree frogs, mostly found in the tropical climates of the western hemisphere. They are considered insectivores and rely on a diet of flies, ants, crickets, beetles, and other small invertebrates.
Amphibians as a whole are on the decline worldwide, due to habitat destruction, pollution, and climate change.
If you like the style of my tree frog, check me out on Society6 and snag a sticker!
Just a Little Bit of Everything 