It's Very Domestic Around Here...

Many of you will recall my jubilant posts from around this time last year when Tom and I found the Mint House. We were giddy with anticipation of a yard for homer, a guest room and lack of loud neighbors sharing walls or ceilings with us. We have also found that our little urban spread has provided us plenty of space to indulge the dormant "Little House on the Prairie" aspects of our personalities. For instance, we have been...

Gardening. I know this isn't news to most of you, but the garden plays a central role in our lives now. We must water it daily due to the lack of rain fall and scorching triple digit heat that has beset the region. There is also the weeding, the trellising and staking. But all that work is so worth it. We picked 3 eggplants last week, several handfuls of green beans and our first watermelon! Nothing is better than celebrating Independence Day with a watermelon from your own garden.

Composting. Tom and I fill our one-gallon counter top compost bin, and that gets dumped into our large composter outside on a weekly basis. Not only do we prevent a good deal of our food scraps from going into the landfill, but the amazing soil we produce goes straight back into the garden to feed our plants.

Canning and Preserving. The lack of rain, and amount of time and energy we spend on the garden has inspired us to try and make sure none of goods coming out of the garden go to waste.  While Tom is charged with making pesto and preserving our herbs, I have been canning nearly every weekend. The summer preserving started with a batch of spiced beets (which are so amazing on a salad with goat cheese that we are planning a special winter crop of beets so I can put up more jars.) I have also been trying my hand at pickling, with some escabeche-style spicy carrots and a batch of garlic dill cucumber pickles. Last weekend, with several pounds of ripe figs on the trees in our front yard, I took some time to cook up some fig, port and rosemary jam. The rosemary was also from the garden, of course. It tasted amazing, and is going to make a yummy addition to a future cheese tray. I think I will be doing some balsamic pickled figs in the weeks to come, and am contemplating pickled watermelon rind.

Cheese Making. Okay, we haven't actually done this yet, but last week I purchased the book Home Cheese Making, along with a starter cheese making kit. I am going to start with a basic mozzarella soon, but am hoping to experiment with other cheeses as I gain my confidence. You all wouldn't believe how easy cheese making actually is... at least that is what I am telling myself.