The Second Generation

Last year, at about this time, we installed our first solar water panel.  I'd bought a used unit, and we quickly realized it was not large enough to meet our needs.  So last week, J & I did the final touches on a unit we fabricated, and over the weekend, got it installed.  It's about twice as large as the first unit, so between the two of them, we should have plenty of hot water.  We've also begun work on another, highly efficient unit that J designed.  We hope to be testing it before long, and if it works as well as we're hoping, I'll be sharing more about it in the weeks to come.

I love blue flowers, so I'm happy the bachelor buttons have begun blooming.  The Twelve Apostles lilies that J brought from his house have also started blooming.  Ths past month has been a dry one here.  We're hoping the chance of rain today and tomorrow turns into some good showers to water the garden.  Baby squash and cucumbers are beckoning, but seem to be in a holding pattern without rain.

In addition to taking blog pics this morning, I shot some new shaving mugs from Whynot Pottery, to list in the shop along with my shaving soap.  If you're in need of a Father's Day present, check out their gorgeous mugs.  I've got the first one listed, and will list more over the next couple of days.   

The Last of the Asparagus

Spring cleaning is going on in fits and starts around the homestead.  Together, J & I washed the windows a couple of weeks ago.  The bathroom is finished, except for resealing the cedar walls in the tub.  Some needed jobs have gotten mixed in with the cleaning, which has slowed down progress.  But it's all good. 

Last night, I fixed an asparagus recipe I cut from a magazine, though I can't tell which one.  It was simple, but good.  I may have gotten the last cutting of asparagus, which is always a sad day.

Fettuccine with Asparagus

1/2 pound asparagus, cut into 2 inch pieces
1 lb fettucine
4 tbs lightly salted butter
1/2 slivered almonds, toasted
sea salt
freshly ground black pepper
1/4 cup grated Parmesan

Bring lightly salted water to boil.  Meanwhile, toast almonds & cut asparagus.  Place pasta & asparagus in water together. Return water to a boil, and cook for 4 to 6 minutes, or until pasta is tender, but not soft.  Drain in colander. In the empty pot, melt butter over low heat; return pasta & asparagus to pot. Season with salt & pepper to taste.
Mix Parmesan into hot buttered pasta & asparagus. Serve pasta onto plates, and sprinkle with almonds.

I didn't have slivered almonds, so chopped some whole almonds.  And used Romano Pecorino instead of Parmesan.  Served with homemade bread and salad, and Ravens Wood Zinfandel, it was a thoroughly enjoyable meal.  I'm off to gather the last ingredient to make a batch of shaving soap this morning.