July, 2020

Persian and key limes.

We planted this hydrangea a few years ago. This is the first season it’s given us a really good show.

It’s supposed to feel like 100 degrees out today. So what are we doing? Baking! Gotta use up those raspberries somehow.

Raspberry lime rickey after some minor yard work. Refreshing on a hot day. Homemade raspberry syrup, of course, since the berries keep on coming.

I found this caterpillar — looks like a wooly bear but white / cream — while picking raspberries.

Nutcracker: 0

It’s not me, it’s whatever is eating its leaves. Didn’t even leave me enough for a mojito.

It’s eating my basil, too. I’ve moved these plants to a pot in hopes whatever insect is doing this damage is crawling, not flying.

Lis had the great idea of making dessert from some of this year’s bounty of raspberries. Delicious in this warm weather.

I’ll let you all make your own Prince jokes.

When I first saw this bird, I thought it was dead. But no, it flew away a short while later. It’s exhibiting a behavior known as “anting”, where a bird spreads out like this near an ant nest. The ants come and carry away parasites from the bird’s feathers, and everybody is happier.

Handful of fresh raspberries from the garden. Leaves from a small sprig of thyme, also from the garden. Juice of half a leftover lemon. 1 oz. St. Germain. 2 oz. mezcal. Pinch of salt. Muddle thoroughly, then shake hard with ice until very cold. Twist of lemon peel. This is the best experimental cocktail I’ve made so far in Covid-times.