EdHart.me
Today is actually not the 2nd consecutive day of my garden pathway! I didn’t have quite as much time to invest this weekend and ran into a bit of trouble, so most of my work this time was repairing a section of the path and figuring out how to make a nice terminating end by the fence, which I hadn’t really thought through until I got into it.
I have a fixation with pathways. While others entertain themselves with the latest series’ on Netflix, I sit in front of my computer looking a aspirational landscaping pictures on Pinterest (or surfing documentaries, but that’s another story). It’s hopeless. I definitely need some help!
Working on a full size version of the rustic farmhouse bed that’s lately been getting a lot of traction. Here’s a SketchUp model of the overall dimensions and I will soon have a detailed assembly schematic and cut list.
I’ve been stuck in a bit of a rut with having my raspberries for Date Night desserts. Judging by the constant sale on them at the local Publix, you’d think they were in season all year long! But it’s time to force myself to start exploring something new for desserts. So for the most recent Date Night, I still stayed with the theme of roasted fruits & ice cream by having a roasted bosc pear with a red wine glaze. While I usually associate pears with a fall dessert, this one will probably make it’s way into my spring repertoire quite a few more times!
On a recent trip to Chicago, I had the chance to eat at Gibson’s which, if you haven’t been before, is a carnivore’s treat! I highly recommend! But to the point of this post, one of the sides we enjoyed was sauteéd mushrooms and spinach. It was so good that I had to try and make it at home.
One of my newest food obsessions this spring is cauliflower. On a recent visit to The Olive Branch, I had their roasted cauliflower for an appetizer and it could’ve easily been an entreé in and of itself! I’ve been looking for good meat substitutes that have enough density to make me feel like I’m eating something hearty and cauliflower, especially when roasted with some spices definitely makes the cut. It’s like a vegetable steak!
***Update*** I’m trying to get as many reader photos as I can up on my Facebook page, so check out https://www.facebook.com/edhart.me/ for other reader projects. They look great!!! ***
I confess I’m a little late getting this post up, but I wanted to highlight one of my reader’s rustic farmhouse bed projects since it turned out so nice! Ronnie was also the reader that inspired me to rework the original queen sized plan into a king size rustic bed plan.
A few months ago, we ate out at J. Alexander’s. I honestly can’t remember anything about that dinner with the notable exception of the grilled artichokes we had as an appetizer. First time to ever have them grilled and I was totally sold. They were awesome! Since that dinner, I’ve tried a handful of different recipes, mixing and mashing techniques from the internet until I ran across Tori Avey’s method from toriavey.com. She nailed it!
So I’m the poster child for writing niche content these days! Here’s another one for those of you who want to put interactive calculators in your PDF documents, but need some more advanced functionality than basic arithmetic functions. Like, who would read this stuff anyway??
One of the recent issues that I ran into with InDesign is that the program doesn’t have the same brushes and advanced masking capabilities that Photoshop does so when it comes to creating a document element like an object frame that looks like it was made from torn paper, InDesign presents us with some challenges.