The birds and the bees.

The hummingbird feeders are getting quite a lot of traffic these days.  Between the bees, the hummers and the finches, they’ll empty one of these in a day.   I had just refilled this feeder and by the time I got back into the house, these two had already stopped for a drink.

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Hummingbird Nectar
1 part sugar : 4 parts H2O
Bring to a boil for several minutes.
Let cool completely.   You can refrigerate any extra for a week or so.
Probably shouldn’t leave in the feeder for more than a day or two.

Sunday brewery touring, resumed.  

We took a break there for a while from our taproom exploration.  But we’re back.  First stop, 4th Tap Brewery Cooperative;  have a nice flight!


Next:  Oskar Blues Brewery; good tunes, too.  I learned a new word here:  zymurgy.  See, it’s an educational tour. 

We stopped for dinner along the way, but finished at Austin Beerworks:


We are in training for Fran’s visit…. 🙂

This little piggy went to market…

I can’t believe it has taken me so long, but today I visited Texas Farmers’ Market at Lakeline Mall this morning – open 9am to 1pm every Saturday.  They set up right in front of Dillard’s in the parking lot.  I really enjoyed it, and the beautiful day that came with it.  They have all sorts of fare:  veggies, cheese, meat, eggs, bread, sweets, olive oil, pasta, flowers, doggie treats, live music, sweet smelling pamper products, a little place to sit down and rest, and more.  I’ll be back.

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Saturday.

We packed a picnic basket and visited Becker Vineyard’s annual lavender festival.   The lavender fields bloomed early this year so there wasn’t much purple to photograph today.  But a good time was had by all.  

Dinner in the rear view mirror. 

We had a fun day! Julie collected 7 souls to go sailing with us on an amazing sunny & breezy day on Lake Travis.   We sailed to Volente and then anchored in arky north, on the way back, for several hours.  Back to the dock by sunset.  We grabbed dinner at P. Terry’s on the way home.   Overall:  awesome!

Beer me.

After a very rainy weekend the sun finally came out Sunday afternoon.   We decided to check out a couple breweries nearby.   Austin Beerworks has a new and expanded tasting room and patio area that opened recently — kid and dog friendly.  My Pearl Snap was great!


Just down the road, Circle Brewing Co. was serving up some good brews.   I had the Alibi blond ale.  Monte tried a flight. 


We’re lucky to have so many local breweries nearby.  We’ll hit a few more next time. 

Year of the Rooster.

In honor of the 2017 Chinese New Year, the Year of the Rooster, I whipped up a little chicken stir fry.  Delicious.

Chicken Stir-fry (makes 4 servings)

  • 2 boneless, skinless chicken breasts (about 1lb), sliced thinly
  • 1 T corn starch
  • 1/4 c soy sauce
  • 1/2 c chicken broth
  • 2 T grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 t red pepper flakes
  • 1 medium onion, diced
  • 1 can water chestnuts
  • 1 head of cut broccoli florets
  • 4-6 oz mushrooms, sliced
  • 2-3 T oil with high smoke-point (e.g., peanut or sesame)
  • 3-4 cups cooked rice

Combine corn starch, soy sauce and chicken broth in large bowl, and stir until smooth.  Add ginger, garlic and pepper flakes to liquid and stir.  Marinate sliced chicken in this mixture for at least 30 mins.  Stir occassionally.

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Place wok or saucepan over medium heat.  Add 1 T oil and saute onions, mushrooms, broccoli and water chestnuts, stirring, until tender (5-7 minutes).  Empty these cooked veggies into a clean bowl and set aside.

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Add 1 T oil to wok/saucepan and add chicken slices, reserving liquid marinade until a bit later.  Brown chicken 2-3 minutes per side.

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Add remaining liquid marinade and veggies back to wok/saucepan, bring to a boil, and simmer for 5-7 minutes, stirring occassionally, to allow sauce to thicken.

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Serve over cooked rice.

Add more/different veggies, cashews, or other favorite ingredients, to taste.