Hi! My name is Linda. I live in Silicon Valley. My "farm" is a suburban back yard where I try to grown anything that can survive my level of care. I hope you enjoy my blog.
I’m on a sewing binge. Â I’m working frantically to catch up on my monthly quilting resolution. So I decided to make my January project super easy. I love this floral fabric. Â Since I onl...Read More
Guilty admission – I did not finish this project in time for Christmas! Â I’m on a sewing binge to catch up on all my unfinished projects. Â I’ll be caught up by February, I swear! N...Read More
Sometimes the classics are the best! The key to a great vodka martini is to make it really cold. Â Decent quality vodka helps too but you don’t have to break the bank. Â If you store your vodka ...Read More
You have to really like gin to like a gin martini. Â Cheap gin is terrible so don’t bother with this cocktail if you don’t want to splurge on the good stuff. For this recipe you’ll n...Read More
Everyone has their own recipe for boiling eggs. Â This is mine borrowed from Cook’s Illustrated. Bring about 2″ of water to a rolling boil. Â Add eggs directly from the fridge. Â Cook for ...Read More
These brownies are basically amazing. Plan ahead because you really do need to let them cool for a few hours before cutting them into squares. This is my go-to recipe when I need to bring a dessert so...Read More
Without vinaigrette dressing I don’t know how I would manage our weekly CSA veggie delivery. Â Too much lettuce? Â Time for a big salad. Â A weird root vegetable we’ve never seen before? Â...Read More
I wanted a baking conversion chart that was pretty enough to display in my kitchen.  I think this chalkboard design compliments my shabby-chic  stainless steel frame nicely. Is shabby-chic still a t...Read More
Potatoes and bacon. Â Seriously, what could be better than that? For this recipe you’ll need: 1 1/2 pounds Yukon gold potatoes 1/4 pound bacon chopped in small pieces 1 medium onion finely diced...Read More
We’ve had a huge jar of kimchi in our fridge for way too long. Â Yesterday I got tired of looking at it. Â I wondered just how long it we could keep it before it was too funky to eat. Â Is that ...Read More