Corn – Macro Monday

Photographing corn – the kernels are quite shiny and smooth.

My friend who grew up in Minnesota said yellow corn is animal feed – but I like both white and yellow corn. Do you?

For more macros:

Miniature Golf Balls

Everyone in my family except me likes playing miniature golf. I get bored quickly, and I prefer taking photos of the colorful little balls.

True confession – these photos were taken last spring, on two different occasions. It’s still too hot to do much outside other than swim in the pool. By the time it’s cool enough for me to spend lots of time outdoors, Robin will have closed up Summer Stock for the season.

For more Summer Stock photos, visit:

Review with Cantalope

Interview with Pearl, relationship coach

Elsewhere in the Blogosphere

• Ilana-Davita reviewed The Search for God at Harvard. I also enjoyed her bracha (blessing) quiz.
• Mrs. S. says there is talk in Israel of changing the calendar so they will have a Sunday.
• Rayna Eliana has a review of Snow in August.
• Robin finished her lactaction specialist exam and is heading off to New Hampshire.
• Hannah took the same exam, and she posted Proposed Law Promotes Breastfeeding in Israeli Hospitals.
• Miriyummy is interviewed by Ruti Mizrachi.
• I interviewed Renée who runs Freakin’ Flamingo.

Thursday Challenge: Construction

Thursday Challenge theme is: CONSTRUCTION (Business, Residential, Street, Bridge, Sidewalk, Lego Bricks,…).

Next Week: GARDEN (Flower, Vegetable, Herb, Container, Window Box, Rock,…)

If you are wondering what this is, see my previous garden contraption post.

Pickled Tomatoes

What do you do with the tomatoes that drop to the ground while still green? If they are large enough, you can put them in a windowsill or a paper bag and hope they ripen properly. Or you can make fermented tomatoes – a tasty, healthy treat.

Ingredients:

• 1 tsp. sea salt (approx.)
• 2-3 tomatoes, cut into wedges (the fermentation went quicker when I cut the tomatoes)
• 2 – 3 cloves garlic, peeled
• 1 tsp. pickling spice: mine has pepper, dill, mustard seeds
• Optional: dill seed from homegrown dill

Put all the ingredients in a jar. Cover with water. Cover the jar with a cloth and a rubber band.

Does my jar look a bit like Laurence of Arabia? Let the pickles sit for about a week, maybe less if it’s very warm. Be sure to check it every day. When it begins to form a little foam on top, it is fermenting. That’s when I usually cover it with the jar lid and put it in the refrigerator.

If you try this, please let me know. It’s even easier than pickling cucumbers.