Several years ago I started an Etsy shop called Airzinnn’s Artwear, but time got away from me and so did my little shop. With an ever-changing economy, I figure now is the best time to give my etsy a go again just for a little extra cash (plus, ya never know if it might take off).

So far I have been focusing on my GLASSwear pendants, but I also found that people really like my Java Bean Magnets and earrings. These were items that I sold in my shop back in 2007. I had a few of these items left that didn’t sell before, so I added them to the shop again and people have fallen in love with them again. Because the interest is there, I have been steadily making some of those to keep for sale also.

I’ve also started making other jewelry to sell, which allows me to play and have a little fun with other materials. I’ve sold several pieces so some people out there like what I am doing. Those pieces are located in my HARDwear section.

If you’d like to visit my etsy shop and take a peak, head on over to http://www.airzinnn.etsy.com. I’ve also added a Facebook Fan Page which allows me to post new products and updates for fans to see! This has been exciting because I have new products often… and right now I’m getting ready to launch some new stuff, so stay tuned!

Yesterday Brenner had the time of his life… David went to visit a friend at the lake who has a Boxer, named Sir William Wallace (I know, hilarious). Brenner and Wallace played until they were just plain pooped. I think Bren’s even sore today because he’s moving a little sluggish.

But what we are most happy about is that Brenner went swimming! He has been terrified of getting in the water forever, but with his new friend by his side his fears disappeared! We can now say our dog (we think) likes getting in the water and swimming. And here’s the PROOF (sorry for bad camera phone photo… I have to work with what I’ve been given).

I’m just sorry I missed it and when David got home he was gushing like a proud parent… he even said that he spent the entire day watching Brenner swim and he was grinning from ear to ear.

I have really been slacking lately on posting… hey, cut a gal some slack. It’s summer and I’m working on projects, primarily my etsy shop Airzinnn’s Artwear (super cute jewelry and pendants – check it out). But last Wednesday I went with my friend Melanie to the Dave Matthews Band concert… so amazing, as they always are. This was Mel’s first live exposure to them, and I think she fell in love too! We took this one picture before it got dark… it’s not great since it was taken with a camera phone, but worth saving and remembering the moment.

I personally thought last year’s concert was better, but it was still amazing. Here’s the playlist (and here’s last year’s playlist).

This show got me totally excited for next year, but recently found out he’s not touring next year… BUMMER! Apparently he has toured for 20 consecutive years and wanted to take one off… I think he deserves it, don’t you?

This is the new spot we found to chill… down by the river in the mountains. It was so fun to wade in the water and picnis. We are already planning to go back!

I just recently got this recipe from one of my cookbooks and I wanted to share it because it makes the most delicious quick pickles that will stay good in the fridge for weeks! They are crispy and good like a Clausen pickle! I have tried canning them and will report back later on how they turn out, but I make them in the jars even if I don’t can them because it is easiest.

4-6 pickling Cucumbers
1 cup white-wine vinegar
1/4 cup sugar (I only use 2 Tbsp. because I don’t like them as sweet)
3 Tbsp. coarse salt
1 tsp. dill seed (I also add fresh dill to the container and a few peppercorns)
2 crushed & peeled garlic cloves
2 cups water

Quarter cucumbers lengthwise, then place in a large bowl. In a medium saucepan, combine all the other ingredients. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.

Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in a airtight container up to 2 weeks.

Makes 1 quart.

These were the goodies that I got from our garden yesterday (sorry for the horrible picture from my phone). I also picked our first two little red cherry tomatoes, so tomato season for us is almost here! While I was out there, I spied a baby spaghetti squash so I am tickled about that! And the eggplants are coming too!

I went ahead and tried a recipe for dill pickle spears from the “Everyday Food: Fresh Flavor Fast” cookbook and they were actually pretty tasty for a 2-hour pickle! It’s a good thing because my pickling cukes are coming with fury! I am going to have to learn to can these suckers quickly. Here is the quick pickle recipe:
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Quick Dill Pickle Spears

4-6 pickling Cucumbers
1 cup white-wine vinegar
1/4 cup sugar
3 Tbsp. coarse salt
1 tsp. dill seed
2 crushed & peeled garlic cloves
2 cups water

Quarter cucumbers lengthwise, then place in a large bowl. In a medium saucepan, combine all the other ingredients. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.

Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in a airtight container up to 2 weeks.
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On a sad note, I think our broccoli and peas are petering out. It is to be expected as it gets hotter, but we have really enjoyed throwing these little goodies into stir fries and such.

Lately I have been intrigued by the idea of going raw, eating a lot of uncooked food. I think this started after visiting our CSA and they talked about a class they had last year that demoed a raw lasagna that tasted just as good as the real thing (or so they said). I’ve been fascinated and finally got a few uncook books: Ani’s Raw Food Essentials, Everyday Raw, and RAWvolution. I also took the plunge and got this food processor (b/c I didn’t have one) and a Spirooli Vegetable Slicer to make vegetable pasta (so excited!).

So the photo above is my first attempt at a raw recipe for tacos from Ani’s Raw Food Essentials. The recipe was really tasty, although I’m not sure I would go as far as to say it tastes like tacos… but then again, I never liked tacos so this is a step up for me! The part I love most is the raw cheeze… so delish! I had a version of raw cheese at a raw demo I went to a while back and I have been wanting to make some… and now I have! It’s so good that I enjoy it with sliced apples, which happened to be my lunch today.

These are a few of the recipes I am already excited to try that I found on the web:

• Zucchini Spaghetti with Pesto Ricotta Sauce (already have the stuff!!!)
• Raw Lasagna (the reason I started this journey)
• Congo Bars (if I can find all the ingredients – thank goodness for my health food store)

For the dishes that I took pictures of, the recipes are in the description of my photos over on FlickR. Just click on the image to be taken there.

It’s getting to be that time of year again… mater season! It’s still a little early for my garden (although some are starting to have that red glean to them), but the tomatoes in the market are starting to get a fantastic flavor and sweetness, especially the cherry tomatoes. This, of course, always causes us to run for the basil in the garden and fresh mozzarella… which, by the way, is the Mozzarella that we made ourselves from this kit: 30-Minute Mozzarella & Ricotta Kit.

So this is super easy to make, but here are some basic directions:

Cherry Tomatoes
Fresh Mozzarella
8 Fresh Basil Leaves
1 Tbsp. Olive Oil
Salt or Seasoning Salt to taste

Slice cherry tomatoes in half and place into a bowl. Salt the tomatoes to taste. Chop up some fresh Mozzarella and add it to the tomatoes. Chiffonade the basil and add it to the bowl. Drizzle a little olive oil and mix everything well.

Enjoy! I know I am right now!

This is what I made for lunch today and it was so yummy and refreshing! I cheated and used some Wholly Guacamole inside the scooped out cucumber cups and topped them with a fresh cherry mater… SO YUMMY!

So far the growing season has been fantastic for us this year. This is the new garden we made in the beginning of April (and you can see the new herb garden behind it which needs a few more bricks on the back). In this one, we’ve already got baby squash and pickling cukes (too bad I don’t know how to can). We also planted pole beans, bush beans, regular cukes, spaghetti squash, ichiban eggplant, stevia, and dill.

In the other two smaller gardens, we’ve already harvested lettuce, broccoli, peas, and basil and I think the kale and beets may be ready. The green onions are still a bit small, but still chop up nicely like chives. I also spied some little hot peppers and baby green tomatoes! The only thing that didn’t do anything was the spinach… will have to try planting it earlier next year.

The garden has us so excited this year that I am already thinking about where else i can put more veggies… hmmm. I really want an asparagus bed and a strawberry bed. I’m also wondering if I can move the squash along my fence where I get lots of sun and make more room in these ones. Oh, the decisions!