Clarification regarding last post

I have just received a very snippy letter from the Big Tree Society, and I would like to state for the public record that I am also very fond of large trees. The Douglas Fir, for example, is a fine tree.

Photo Quiz Answer

Well, I guess Tacoma, WA needs to work on ye olde tourist trade, as no one recognized my quiz photo from the other day. My other guess was that someone would figure out it was Dale Chihuly and some sort of civic building and google it, but it was a stretch. Anyway, the correct answer was “Union Station, in Tacoma, WA” – a place where N’s love of trains and my love of glass intersect. Actually, it was a train station, and now it’s a federal courthouse. Since 1992, they tell me.

So, yes, the second I heard Tacoma had a Museum of Glass, I was dead set on going. It was lovely. Glaaaasss. Then we walked over the Bridge of Glass to Union Station. The art museum is right there, too, but with the kids in tow, we took a pass. They had been so good – why ruin it?

Long story short: if you are in Seattle or thereabouts, take a day trip to Tacoma! On the way there, stop and see some tiny trees. I love tiny trees.

Eingelegte Bohnen (Pickled Green Beans)

Recipe from my Tante Helga (scroll down for German version)

Fresh green beans (or wax beans), cooked but not too soft.
Spices, according to taste:
Summer savory
Dill
Tarragon
Onion
Horseradish
Mustard seeds
1 bayleaf
1 tablespoon salt
1 tablespoon sugar
1/2 cup vinegar
4 cups water

Boil the water with the salt, sugar, and vinegar until the sugar dissolves. Pour over the beans.
Let stand a few days. Guten Appetit!

We ate this last summer at my aunt’s house, with just fresh bread and butter. Yum lunch!

Here's the original for you visiting Germans ...

Eingelegte Bohnen (Rezept von Tante Helga)

Bohnen, gruene oder gelbe, nicht zu weich kochen.

Gewuerze, Menge nach Geschmack
Bohnenkraut
Dill
Estragon
Zwiebel
Meerrettich
Senfkoerner
1 Lorbeerblatt
1 Tabl. Salz
1 Tabl. Zucker
1/2 Tasse Essig auf 1 Liter Wasser (ca 4 cups)

Wasser mit Salz, Zucker und Essig aufkochen bis sich der Zucker geloesst hat und ueber die geschichteten Bohnen giessen. Ein paar Tage stehen lassen. Guten Appetit.

Book club

Our pick for August is Long Day's Journey into Night by Eugene O'Neill. A classic, I hear. And only 192 pages! If that's still too long, it's also a movie from 1962 starring Katharine Hepburn. It was remade twice (1973 with Laurence Olivier and 1987 with Jodie Lynne McClintock), but we all know remakes generally suck. You should probably stick with Miss Hepburn.

How I spent my summer vacation

How I have longed for this day. Finally, after nearly 6 years of waiting, I climbed as I was always meant to climb. To the top of a 24 foot tower! Three times! And again the next day!

Love, Boo

Best cooking tip of all time (possibly)

1. Take crockpot. Place on counter. Put in half a stick of butter. Let it melt.
2. Chop up enough onions to completely fill crockpot. Place onions in crockpot.
3. After 4-6 hours, let onions cool. Place them (including yummy liquid) thinly layered on baking pan. Freeze.
4. When fully frozen, break onions into chunks and put into ziplock bag. Return to freezer.
5. Run around and live life. Realize you are hungry. Select recipe that states “chop and sauté onions until golden brown/soft/etc., approximately 15 minutes.”
6. Snort with derision. Take some of your prepared onions out of freezer and use. Voila! You just saved a bunch of time.

Where in the world?

Some sort of (as yet undetermined) prize to the first person who can tell me where this photo of my family was taken. You will need to be fairly specific.

[Family excluded from this contest.]