I don’t drink coffee but if I did, I’d add this Kinto drip coffeemaker to my kitchen collection. It’s pretty.

Four Flamingos (via alittlehamster)

Lots o’ good stuff on Tydepool right now.

“The Referendum is a phenomenon typical of (but not limited to) midlife, whereby people, increasingly aware of the finiteness of their time in the world, the limitations placed on them by their choices so far, and the narrowing options remaining to them, start judging their peers’ differing choices with reactions ranging from envy to contempt. The Referendum can subtly poison formerly close and uncomplicated relationships, creating tensions between the married and the single, the childless and parents, careerists and the stay-at-home. It’s exacerbated by the far greater diversity of options available to us now than a few decades ago, when everyone had to follow the same drill. We’re all anxiously sizing up how everyone else’s decisions have worked out to reassure ourselves that our own are vindicated — that we are, in some sense, winning.”
— Tim Kreider, The Referedum
Zach and I went exploring in Sonoma this past weekend and ended up at the Boon Hotel in Guerneville for a night. Nothing fancy but I loved the minimalist, simplicity of the hotel and amenities like wood burning fireplaces, honor bar, heated pool, dog goodie bags, and breakfast delivered right to your door.
Photos by Shae Rocco and Nancy Javier. Zach and I went exploring in Sonoma this past weekend and ended up at the Boon Hotel in Guerneville for a night. Nothing fancy but I loved the minimalist, simplicity of the hotel and amenities like wood burning fireplaces, honor bar, heated pool, dog goodie bags, and breakfast delivered right to your door.
Photos by Shae Rocco and Nancy Javier.

Zach and I went exploring in Sonoma this past weekend and ended up at the Boon Hotel in Guerneville for a night. Nothing fancy but I loved the minimalist, simplicity of the hotel and amenities like wood burning fireplaces, honor bar, heated pool, dog goodie bags, and breakfast delivered right to your door.

Photos by Shae Rocco and Nancy Javier.

Cases at Erie Basin.

I do love a good PONOPLS pic.

I do love a good PONOPLS pic.

(via desimckinnon)

It’s been quite some time since I’ve done one of these. So here we go.
A Few Of My Favorite Things #8: A Young Mila Jovovich for Jalouse / Fill the Silence / ±0 / NPR’s First Listen of Volcano Choir’s Repave / Good Eggs / Basil Buttermilk Ranch Dressing / Nat Geo Found / Apiece Apart  / Mission Community Market / Pretend Store / Turkish Tea Cups / Maja Ruznic / The Architecture of Density / Mouth Foods / Blades Natural Beauty / Museum Hack / City Grit’s Kickstarter / Moon Man / Gazpacho

Nat Geo FoundIron and manganese seepage creates streaks on a sandstone wall on Lake Powell in Utah, July 1967. Photograph by Walter Meayers Edwards, National Geographic.

We’re swimming in veggies from our backyard garden. I hope to get around to some serious canning, but in the meantime I’ve been making A Couple Cooks’ quick fridge pickles. No boiling. No equipment. Just a jar, a handful of ingredients, and a 24 hour soak.

Quick Refrigerator Pickles
2 Jars

What You Need

  • 2 1-pint wide-mouth mason jars with lids
  • 1 pound small cucumbers
  • 3 cloves garlic
  • 1 large handful fresh dill
  • 1 tablespoon coriander seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon sugar
  • 1½ tablespoons kosher salt
  • ⅔ cup white vinegar
  • 4 small chili peppers (optional)
  • 1 cup water

What To Do

  1. Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
  2. Quarter the cucumbers into four slices each, lengthwise. Cut 3 cloves garlic in half. If desired, slice 4 chili peppers in half and add to the jars for a little extra heat!
  3. In a spare mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon whole peppercorns, 1 tablespoon sugar, 1½ tablespoons kosher salt and ⅔ cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
  4. In the two clean mason jars, tightly pack the cucumbers, garlic, and fresh dill (and chili peppers, if desired).
  5. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
  6. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.
Some of Zach’s photographs of our road trip to Iceland. Some of Zach’s photographs of our road trip to Iceland. Some of Zach’s photographs of our road trip to Iceland. Some of Zach’s photographs of our road trip to Iceland. Some of Zach’s photographs of our road trip to Iceland. Some of Zach’s photographs of our road trip to Iceland. Some of Zach’s photographs of our road trip to Iceland. Some of Zach’s photographs of our road trip to Iceland. Some of Zach’s photographs of our road trip to Iceland.

Some of Zach’s photographs of our road trip to Iceland.

After a brief hiatus, Tydepool is back!