Power is still absent at the house, but I thought I'd take another of my work breaks to share some of the shots that I've taken over the last few days:
We've had more power outages this year than any winter since we moved here. We have a wood stove to keep us warm and a gas range to cook on. But no power means no blog. Which really stinks since I constantly find myself writing passages in my head. We're still out of power at the house, but I'm using my lunch break at work to let you know that I'm still here. We got three feet of snow in less than 24 hours yesterday. The photo is of the house at 5:00 Friday morning, taken with my point-and-shoot Pentax that I always have in my purse. My Charles and I shoveled and shoveled, but the snow kept filling in our work. After a while, we realized that we weren't going to make it to BriarPatch, so we went back down the steps and put more logs on the fire.
It was our first snow day since we purchased the house. We've always been able to get out before, even if it meant that we were a bit late, but yesterday, the snow prevailed. I have lots of photos that I took over the course of the day that I'll share as soon as the power's restored. Until then, I'll keep writing passages in my head and warming up soup for my Charles and I to eat. (If this outage lasts too long, we sure will be sick of soup.)
Yesterday was Book Syrup's one year birthday. I spent it intending to blog but ended up watching the snow fly around like crazy and letting the pup traipse around madly in it.
I have to say, I love this blog, and I love all of you readers who come back, week after week, to share my experiences. So happy birthday, Book Syrup, and happy anniversary to all of you too.
Sometimes you just stumble upon something that ends up being a favorite. Such was the case with a quick dinner I whipped up while my Charles was out of town. Paired with a Zinfandel, I quickly found myself in gastronomic heaven. It was so good, I had to make it for dinner when my Charles came home -- and that was after eating it for three nights straight!
feeds two hungry people
1 cup (uncooked) whole wheat orzo
1/2 a container of cherry tomatoes
2 cloves of garlic, smashed and chopped
1 small can of sliced black olives
2 dashes Herbamare
2 tablespoons fresh basil, chopped
Drizzle of extra virgin olive oil
Dash of balsamic vinegar
Cook orzo to package directions. Drain in colander and return to pot. Slice tomatoes in half and add to pot. Toss all other ingredients together with orzo and tomatoes and serve right away.