After midnight on New Year’s Eve, I like to drink Champagne and eat crab dip with a fresh vegetable plate and ridged potato chips. It’s not the most common food for the first thing all year, but it’s what I’ve been doing for a long, long time. The crab dip is super easy.

Crab Dip 

One pkg. 8 ozs. Philadephia brand cream cheese, room temperature so it’s easier to blend
1/3 cup cream (or milk)
1 teaspoon fresh lemon juice
1 and 1/2 teaspoons Worcestershire sauce
Dash garlic powder
Dash salt (optional)
One 6 oz. can crab meat

Put cream cheese and milk or cream in a bowl. Mix with a fork until smooth. Add rest of ingredients except crab. Mix until smooth. Add drained crab meat; mix well. There you go!

Potato chips are fabulous, but actually the veggies are all super good with some crab dip on them. Happy New Year!

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Another photo from my daughter, travelling in S.E. Asia. When my mother lived in South Florida and actually grew bananas (she “fed” the grass-clipping mulch with cut-up kitchen vegetable scraps and had the only fruiting banana plant in her neighborhood) I was amazed to learn that bananas grow pointing upwards. Somehow I had always assumed that the fingers pointed downwards.

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I learned a new word recently and I’m showing it off. Pomegranate seeds are actually arils. What a great Scrabble word! And I’m getting much better at peeling them. I no longer get everything stained red from the cut seeds. Slice off the skin at the top and the bottom, carefully score the skin along the six ridges (not that easy to see, but they’re there), peel off the skin and the insides separate beautifully. Not only that, but if you do all the separating in a big bowl of water, the white parts all float and are super easy to clean off! A great big pomegranate took only a few minutes to get gobble-ready.

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Each year I buy a string of peppers at the farmers market. They are so beautiful, and I hang it up in the kitchen and the peppers dry out nicely. Then I first take the seeds out of one (I’m a pepper lightweight; not too spicy for me!) and put it in a soup or stew I’m making, then take it out later like a bay leaf. I only wish I could actually use up the whole string each year. Time to make some chili!

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Farmers markets are so great. I took a look at the prices in our local Burien Farmers Market and realized that sometimes they are only a quarter of the cost in the supermarket, and fresher to boot. Next year I am going to make more of an effort to make the Thursday market each week. I like that the money goes right to the farmer, too.

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With a nod to the king of peppers, Edward Weston, I choose this as my Best Post of the Week.

I am pleased to announce that so far, the squirrels seem completely uninterested in the raspberries which are bearing this year for the first time. As opposed to, let’s say, strawberries, of which I have picked NOT ONE. Nuts. I guess I can’t complain, having so few garden pests or predators, but still. You grow them and you want to eat them, or at least taste them! I’ve also learned that raspberries, even unwashed and in an open container, get moldy after three days or so in the fridge. I won’t let that happen again.

Visit Ruby Tuesday (and these berries are ruby colored, for sure!) Color Carnival, Macro Monday, and Macro Friday. If there is only the one berry photo below, do click on Sara’s Fave Photos for the rest of them. Thanks for visiting!

Hope you are not getting tired of all these macro photos lately. This one is a leek plant in my garden. I love the way they look in the vegetable bed, very tall and sculptural with the big ball flowers—like the rest of the onion family. For eating, though, I think it’s best to remove the flower stems early and then harvest soon. Leeks sure are good in soups and such, I found out this spring. But do let at least a couple go to seed for future harvests.

Visit Today’s Flowers, Macro Flowers Saturday, Macro Monday, Macro Friday, SOOC Sunday (straight out of the camera), Wordless Wednesday and Watery Wednesday for more photos with a theme. Memes are great! Do browse around here first if you have a minute, remembering that if only one photo below, clicking on the top Sara’s Fave Photos banner brings you to the complete blog.

When I was a kid I didn’t like radishes—too sharp and spicy for me. But now they seem to taste quite a bit milder than they used to. I think they grow different varieties, or maybe my taste buds changed. In any case, aren’t they beautiful to look at, if not to cut into the salad?

Visit Ruby Tuesday and SOOC (straight out of the camera shots), plus Thursday Challenge (textures) and Color Carnival, for more interesting photos with a theme. And they are certainly wet, so hop on over to Watery Wednesday also. Before you go, be sure to check out a new tag or category here, or Free Photos right next door, for a fun browse. And if only one photo appears below, click on Sara’s Fave Photos for the whole enchilada.

While I was visiting Northern California in January, I had a chance to drop into the Oakville Grocery in Healdsburg, right in the Sonoma County Wine Country. The area is famous for food as much as wine, and deservedly so. Don’t these look yummy? Fresh and perfect.

Visit Ruby Tuesday, SOOC (straight out of the camera), and Color Carnival for lots of great photos on a theme. And perhaps try a search for the word Red or Tomatoes here first?

These are Meyer lemons, grown by friends in Northern California. Don’t they just look cheery? Meyer lemons are supposed to be a bit sweeter than regular lemons, but I don’t know. Their fragrance is a bit more flowery, perhaps. All lemons are good, especially in January, when their little sunny orbs are a feast for our eyes.

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