Vitaly Makarov (Russian b. 1971), Fresh, 2020, Oil on canvas

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Vitaly Makarov (Russian b. 1971), Fresh, 2020, Oil on canvas

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Daniel Casson
new york city on film, 2025 aug
Albert Kollmann
california through the eyes of photographer wilson davis ellis, american c. 1940s-50s.

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five rounds of solitaire after breakfast
listening to maine public classical radio on this windy morning
this is the most beautiful place i have ever stayed at. i wish i could stay forever. i just took the canoe out for an evening ride.
Spring Night, c.1915 Akseli Gallen-Kallela (Finnish, 1865-1931)
Marsh Labrador Tea (Rhododendron tomentosum)

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also the sunset light was back at it again in my apartment last night
Anthony Skellern
Poppies and mandas - John Honeywill, 2025.
Australian , b. 1952 -
oil on linen, 122 x 92 cm.
“September in the Village” by Yelena Romanova (1984)

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Problem: Pineapple ground cherries do in fact taste like pineapple, something that me nor my spouse like
Solution: Make ground cherry salsa with mostly garden-grown veggies for the master gardener salsa tasting event and feed them to everyone else
It was a big hit and I have multiple requests to bring seeds to future meetings
I mixed a couple recipes to make mine, but here we go:
Ground Cherry Salsa Recipe
1 cup of tomatoes, diced (I used whatever was ripe, but less juicy varieties would probably be best)
2 cups of ground cherries, sliced in half
2 small peppers (recepes mostly had jalapeños but I think something like habaneros would be good. I used nadapenos since I had them)
One small red onion, minced
One clove garlic, minced
1/4-1/2 cup chopped cilantro (I love cilantro so I always think more is better)
Juice of one good sized lime
Salt, pepper, and sugar to taste
Chop everything, starting with tomatoes, into a colander so it all drains and you don’t end up with wet salsa. Dump in a bowl before adding the lime, salt, and pepper and mixing it all up.
I think it made 4-5 cups? Not exactly sure, though
Creamy Tomato Butter Beans