Hi folks! I'd like to share some images from this weekend's lovely amble through the town of Petaluma, halfway between Santa Rosa and San Francisco. Renowned for its many blocks of historic homes spanning the Victorian era to the early twentieth century, Petaluma was tons of fun to visit and a rich source of design inspiration as we think our new home. Jamison and I took away many new ideas about paint colors and exterior design elements from walking down its cheerful and lovingly tended streets. We won't be moving in to our place until summer's end, so this is a good time to seek out inspiration and make plans! First stop in town, an iced coffee at Petaluma Coffee and Tea Company.
Some neat items from a museum-like display on tea and coffee inside the shop:
Why, why did I not buy a Beebleberry Pie? Ah, next time!
Meyer lemons offered to passerby...I'm excited that we will have one of these at the new house and will enjoy finding uses for its mild sweet-sour juice and aromatic rind.
The owner of this flourishing orange tree invited us to pick some...
A beautiful combination of home and garden...
Wonderful details, such impact from artfully contrasting paint colors:
From the Petaluma Farmer's Market...
On the way home, we stopped at Garden Valley Ranch, a well known rose nursery with many heavy specimens in bloom. Climbing rose "Eden" was gorgeous--maybe a good choice for one of our sunny garden-walls:
On Sunday, I made a lamb and garden zucchini casserole with the bounty of a pal who is producing some wonderful veggies in raised beds--inspirational! A straightforward approach to summer bounty that you may enjoy, too...
Slice 2-3 pounds of summer squash, any type,coat with olive oil, toss with herbes de provence and sea salt and roast in 350 oven for a half hour.
Meanwhile, saute three chopped garlic cloves and a red onion (sliced), add one pound of ground lamb once they are tender and turning golden. Stir, browning and breaking up meat, then pour in a cup of a fav red wine. Cook off, then add a pound of diced tomatoes, and a can of rinsed chickpeas. Season with salt, freshly ground pepper and more herbes de provence...toss in a chopped handful of flat leaf parsley.
Remove zucchini from oven and layer meat-chickpeas over, add another layer of zukes and end with meat layer. Bake for 20 minutes (still at 350). Blend minced parsley and plain yogurt, sea salt to drizzle over top when ready to serve. Enjoy!
Have a great rest of the week, and a fun July Fourth to my American pals!
