One of my many New Year’s resolutions is to post pictures within a reasonable time of taking them. I have nice picture sets of the corn maze trip in early October, and of pre-Thanksgiving, um, before Thanksgiving, that I just didn’t post. Because I am lazy. If 2004 was the year of the sloth then 2005 will be the year of… what’s a step up from sloth?… the house cat.

Turns out, I didn’t take very many pictures in the past few weeks.

But I can give you The Three Bs of Xmas:


“beet salad”


“clove warning”

Bush, ahem, tree

“Xmas tree”

*ok, this picture was taken at pre-Thanksgiving, but it looks so Xmas-y.


  1. Kelsey Zorn

    October 21, 2006 @ 7:09 pm


    You’re website is neat! E-mail me sometime!

  2. Jen Mathe

    April 20, 2013 @ 8:43 pm


    The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.^

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