My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to GNOWFGLINS. We try as much as possible to make use of “God’s natural, organic, whole foods, grown locally and in season.” So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
I can’t think of anything new I cooked this week. I was out for 4 of the last 7 days, which is strange. I’m wiped out from it, because I’m not used to being on the go so much. I like being home.
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So for my Twister post, I’m sharing this slideshow that my daughter A. put together. We got a big tub for the ducks (until we put in a pond). Only they weren’t using it off in the woods where we put it. And also it was too high, I think. So Jeff moved it to right smack dab next to the barn and buried it in gravel. Two of the three ducks have used it; they walked right up the gravel path and into it (following a cleverly laid path of seeds). For more on our ducks and animals, my sweet A. and B. do a great job with the updates on their blogs. A.’s Blog – B.’s Blog
On Saturday, we went to Eugene to visit a new shop opened up by our friends Tim and Megan Stevens – Vanilla Jill’s (click the name to visit their Facebook page, and become a fan!). Vanilla Jill’s is a local, handmade, frozen yogurt shop. Featuring low sugar and Nancy’s organic kefir, their frozen yogurt is full of live, active cultures in 5 flavors – vanilla beans, chocolate, tart, coconut-lime (that one is non-dairy), and a seasonal flavor (right now, carrot-cinnamon). They’ve got loads of toppings, too. When we were there, I splurged and got mud pie, one of their shop specials. Oh, it was good! The rest of the family was more conservative, choosing strawberries and caramel/chocolate syrup as toppings for their vanilla bean yogurt. So good! I want to go back. More of my photos on Facebook.
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post.
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