Doing: ...Admiring our new-for-us gazebo-cum-kiwifruit trellis. It started as this pile of bits and bolts rescued from the neighbour's trash:
And ended up as this:
When our neighbours bought it a couple of years ago it had a canvas roof, but that was shredded in a storm a few months later. Now that they are building a permanent awning they were throwing away the gazebo frame, so I pounced on it! With the addition of a few strands of wire running around between the roof supports, I hope that this will make a terrific trellis for my two new kiwifruit vines (you need both male and female vines to produce fruit). The female is a "H4" variety, similar to the commercial "Hayward" variety but slightly more suited to subtropical conditions.
After putting it together, my DH then kindly constructed a small raised bed from sleepers left over from the new vegie garden beds, to improve the drainage for the vines.
I'm hoping that by this time next year they may have grown enough to cast some shade from the summer sun and make this a nice little spot for lazy lunches :-)
Making: ...Homemade Rosewater and Witch Hazel facial toner, and Rosemary hair "conditioner".
I wash my hair with bicarb soda which is quite alkaline, and needs to be finished with an acid rinse to neutralise the hair again; most people use a dilute solution of apple cider vinegar (1 part vinegar to 4 parts water). After recently reading Melinda's tip to use diluted organic white vinegar infused with spices instead of apple cider vinegar for a hair rinse, today I've switched to using the white vinegar. Melinda likes to add a cinnamon stick and some vanilla essence (yum) but since I have oily hair - and rosemary is reportedly good for dark-coloured and oily hair - I have added a couple of sprigs of fresh rosemary to mine today. I'll let you know how it goes, although it certainly looks pretty doesn't it? I'd definitely rather look at that in the morning than some lurid-coloured chemical concoction!
Baking: French bread for tonight's garlic bread.
Harvesting: Purple King beans, Richmond Green cucumbers, tomatoes (Tommy Toe & Rouge de Marmonde), lettuce, carrots, kale (which should have gone to seed by now but hasn't yet, yay!).
Dinner: Creamy zucchini and leek pasta sauce with wholemeal penne and garlic bread.
Reading: Re-reading Heidi Swanson's chapter on building a wholefoods pantry in Super Natural Cooking.