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I spent some time today taking pix of art in my notebooks. I uploaded a bunch of it to a sketchbook FlickR set; have fun.

This one is for who has been having adventures lately. Been there, done that, time to go again.

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I’m really fond of thyme, and even more so of citrus-flavored thyme. This lime thyme started out as a 4-inch pot in 2003, and was then planted in the ground, where it became a large clump. When we had to move planters for the neighbor’s fence, it turned out that the thyme was right where the fence would go. I was able to uproot it in a cluster and re-pot it. Here is 1024×768 lime thyme desktop.

Harvest thyme in the morning, before the sun hits it, and let the sprigs dry on a saucer or in a colander. It’s easiest to strip the tiny leaves from the stems when thyme is partially dry– when fully dry, the stems break, and you end up with little sharp bits in the thyme. Here’s some English thyme I harvested this past fall, next to some variegated sage.

English thyme, lemon thyme, and variegated thyme are all pleasant additions to one’s garden beds, where they will provide welcome spring greenness and summer flowers that draw the bees. In sunny, hot portions of the Bay Area, put thyme somewhere that it will get some shade, preferably in the hottest portion of the day. A deep pot, which lets thyme trail over the sides, makes it easy to relocate your thyme to compensate for the area’s somewhat extreme seasonal sun and temperature changes. Thyme loves dampness, unlike many other herbs, and does really well in a self-watering planter.

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