I did not plant columbine. I don’t know where this one came from, because it’s in a bed on the opposite side of the patio from where the established columbine is. That columbine didn’t come up at all this year, but this one popped up in October. I love columbine, so I’m not complaining. I just hope it had enough time to get well established before it freezes completely.
It was finally cold enough to put on Thomas’ coat.
Just sitting, watching TV, with a stuffy dangling from his mouth.
When the temperature drops, the library windows steam up.
I love it when Piglet curls up his tail.
I think he was watching deer.
Crispy tofu, roasted cauliflower, and pardina lentils with brown rice.
Seen at the front entrance to the library.
NO KKK NO NRA NO NEO-NAZI USA
This was taped to the mailbox in front of my building.
I decided to do NaNoWriMo again this year. So far, so good.
I went at about 6:30 am, and it was busy but no lines. I was in and out in just a few minutes.
And now we wait. It’s going to be a long, long day.
1 cup masoor dal
1/2 tbls olive oil
1 large onion diced or 1 bunch scallions, sliced
4 large cloves garlic, minced
1 small piece ginger, peeled and minced
2 large carrots, sliced thick
4-5 ribs celery, sliced thick
5 roma tomatoes, diced (seeds and all)
1 bunch cilantro, washed and chopped, with stems
juice of 1 lime
2 tsp turmeric
1/2 tsp cayenne
6 cups water
Plus:
1/2 tbls olive oil
1 tbls black mustard seeds
1 tbls cumin seeds
2 cups fresh spinach, chopped
Set Instant Pot to sautee. Cook onion, garlic, ginger, and turmeric in olive oil until onion starts to soften. Add the rest of the ingredients and set Instant Pot to manual for 20 minutes. When done cooking, quick release.
Stir in chopped spinach.
In a frying pan on stove, heat 1/2 tbls oil on medium-high, then add black mustard seeds and cumin seeds and cook until mustard seeds start popping. Add seeds to dal and stir in.
red paper boat 