Vintage Clothspin Bag

Last time I visited Gary Neltner at the Antiques Warehouse I was telling him that we have been hanging our laundry out to dry instead of using our dryer.  He responded that he had something I might like and voila!...look what he pulled out for me! 

Of course I loved it with it's awesome vintage illustration and typeface.  If you can't read it, it says, "The Champion, Stay Open, Clothespin Bag".  It reminded me of my childhood because my  mom always had a clothespin bag like this.  I don't know if it was a "Champion" but it had the same general bag-on-wire-frame appeal to it. 

Not only has it come in very handy when hanging out the laundry, but the color scheme fit perfectly into this week's theme.  Nothing says summertime like a vintage red, white and blue clothespin bag!

Mahonia Fireworks

I know I already posted about mahonia just this April, but when I was thinking about my red, white and blue theme of the week I just had to include this photo.  The color on these berries and their stems is so amazing...and what a difference from April!  We didn't get around to making jam with them but the mockingbirds were quite happy to scarf them all down.

Vintage Tablecloth

I bought this tablecloth a few years ago at the flea market in Burlington and it has been one of my all-time favorites.  I love the red scalloped edging and the painterly blue and red flowers...so vintage!  I think this tablecloth is the reason I keep collecting red, white, and blue linens...I just keep looking for more just like it.

So when your out at the flea market and you find a tablecloth with this color scheme I suggest you snatch it up and have a wonderful patriotic picnic.  Because if you don't, I will.

Vintage Flour Sack Cloth

Even though I just got back from Taos and I have a ton of great travel photos to share, I thought this week I would post things that are mostly red, white and blue.  Last year I had the idea to do it and time just got away from me.

It was funny because one day it dawned on me that most of the linens I collect are red, white and blue.  It wasn't a conscious decision, but when I look at my tablecloths the majority are in that color scheme.  The blue is often more of a sky blue than a flag blue, but blue nonetheless.

The fabric above is from a flour sack I bought at the flea market.  I am currently using it as a pillow case on our screen porch outside.  It is amazing how the sun has faded it but I kind of like it that way...  and the pattern is one of my favorites.  To me the design has a slightly Asian flair.  Gorgeous!  So check back because there will be lots of patriotic posting all week!

Father's Day Succulents

I know, I know, I am cactus crazy over here!  Last year I made my dad a succulent arrangement in this strawberry pot.  He gave it back to me so I am filling it up again this year for father's day.

I had so much fun choosing these plants.  I love the way the chubby soft fingers of the green succulent contrast with the sharp spines of the three cacti.  And just look at the nice blue, green and yellow in the photo above.  I am in love with cacti!

HAPPY FATHER'S DAY!

Roasted Summer Vegetables

This week we got lots of vegetables from our CSA (Hazelfield Farms).  George was cleaning them and they were so pretty he called me over to see them.  Of course I had to blog them because of their astounding beauty.  Just look at all those colors!

I have to admit I haven't been the best vegetable-eater my whole life,  which makes it all the more amazing that I just can't get enough of George's roasted veggies.  Whenever he makes them I just loooooooooove them.  So here is the recipe if you would like to try them.

George's Roasted Vegetable Recipe

Ingredients
Any summer veggie (zucchini, squash, potatoes, carrots, beets, whatever you like)
Olive oil
Balsamic Vinegar
Soy Sauce
Salt
Basil
Thyme
Cumin
Tony Chachere's Spice mix (optional)

Directions
Clean and slice vegetables (I like them thinly sliced).  Spread in roasting pan and drizzle with olive oil.  Add a little soy sauce and balsamic vinegar, then sprinkle with salt, basil, thyme, cumin, and spice mix (optional).  Stir to mix everything together and then roast for an 45 minutes to an hour at 325-375°.  Stir halfway through.  We let them coast in the oven after we turn the oven off for about a half an hour.  Serve warm and enjoy!