Hot artichoke dip and bruschetta with pear-cranberry chutney, brie, and salted walnuts.
Always a great get-together.

Coffee with Adrienne
To Penn Valley
Four Seasons Craft Fair
The last two weeks have been busy with getting walnuts ready for Friday night and Saturday morning. I have 29 pounds of walnut halves, 25 8-ounce bags of candied walnuts, and 30 snack size bags of candied walnuts – 10 walnuts in each bag. I have a rectangular table this year and a great location at the back of the room – both improvements from last year.

We were able to set up early in the day. There were 25 crafters this year. Ena-Laurie had a great jewelry table next to me:

This artist had beautiful fused glass pieces:


The view from behind my table. The craft fair was part of the twice-monthly TGIF so it was very well attended.
Friday night was for residents. Saturday morning was for family and friends. I was surprised it was also well attended:

Good news: I sold ALL my inventory except for a few of the snack size bags.
Work at Jibe
Bike rides
Avery and Carson
Walnut processing this week
My walnut processing “factory” in the garage was humming this week. The gathered walnuts are a mix of perfect walnuts, imperfect walnuts, and debris – all that needs to be sorted. I poured a half bag into the shallow plastic box each time. The perfect walnuts went into the white bowl which was then dumped into a bag until it was almost full. The imperfect walnuts went to the right and were dumped into a separate bag – I may just throw these away in the end. The debris left in the plastic box was dumped into a third bag.
The perfect walnuts then get weighed, 12 pounds per bag, and put on shelves. I’m at 439 pounds with lots to go. The other garage activity was cracking a bowl (after bowl after bowl) full of the perfect walnuts,

then sitting at the dining room table with the tv remote nearby and shelling them,

followed by making candied walnuts and making one-pound packages of walnut halves.














