July 24, 2013

Here and There


Vegan kale pesto (above) - I love this stuff as a dip or a sauce or right outta the jar! I made it using kale from the garden, which is producing like crazy and will hopefully continue producing until first frost. I added toasted almonds, a little fresh basil, garlic cloves, nutritional yeast, a squeeze of lemon, olive oil, salt and pepper and just enough water to blend. It's fresh, nutty, earthy and pretty darn good for you! 





The rain/storms that we've beening getting has it's pros and cons in terms of my garden. The pretty purple and yellow orchids have since faded and disappeared, leaving only it's greenery behind. The garden bed, however is as happy as can be! My tomato plants are setting fruit, the kale is producing large leaves quickly and my zucchinis...who knows what's happening there. All the blooms are males! Everything else- my peppers, ground cherries, basil, strawberries and orange/yellow cherry tomatoes are all in pots. They need regular watering and get really sad when I leave over the weekend and can't be there to quench their thirst. Hopefully I'll get to taking some photos for you to see what everything looks like! 


I leave you with a shot of Tank chewing her toe nails. Delicious!

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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