we are thankful for cousins. clementine and will celebrated their first turkey day together!

– ryan & gub

the indie craft experience holiday shopping spectacular was fantastic as usual! we nearly finished our holiday shopping, so i would consider that a full success. and in case you missed it, don’t worry, ICE is also hosting a pop-up shop inside criminal records from december 1st through the 24th! they will have a ton of amazing handmade goods for sale.

i filmed some time lapse footage of the two-day event with my friend chase. below you can see the work-in-progress and also find more videos here. i plan on editing the footage together, but i thought it looked great and wanted to share! if you have high-speed internet, be sure to watch the clips in HD.

– ryan

happy halloween!

– ryan, gub & clementine

i ended up going to the decatur craft beer festival this year with my buddy willy! there were lots of great beer for the tasting, although it’s always a gamble drinking that much between noon and 5pm on a saturday. i know it’s boring, but my highlights were sierra nevada’s northern hemisphere harvest and estate homegrown ale on tap!

– ryan

i turned 31 today, which is quite crazy! unfortunately i had to work all day, so i didn’t do much celebrating. we are going to do something this weekend though, i can’t wait!

isn’t the card awesome? gub made it for my mom’s birthday and i tweaked it for my birthday!

– ryan

we had a little gathering for my birthday, which also doubled as an introduction for those who hadn’t met clementine. it was a ton of fun!!!! we grilled chicago dogs and burgers!

– ryan

gub had to go back to work today, so clementine and i had the day to ourselves. we went out on an adventure to the post office, target & kroger. we were grabbing flowers and candy to try and cheer gub up.

more importantly, perhaps, clem and i found matching headbands on our adventure!!!

– ryan

it’s hard to believe, but clementine turned eight weeks old today! how time flies. to celebrate, here are some fun photos of clementine with a mustache!

our ‘mustache on a stick’ came from something’s hiding in here! we also have some great paint by number cutouts from them.

– ryan & gub

the east lake farmers market is up and running again on saturdays from 9am to 1pm. it’s open through october and can be found at the corner of 2nd avenue and hosea williams drive in the east lake/kirkwood area. the market features lots of local farmers selling fruit, vegetables, eggs, salsas and all sorts of other stuff.

with tomato season finally upon us, we picked up some beautiful heirloom tomatoes from ora farms on our last trip to the market. we grabbed an early girl and an orange blossom. check out our july 4th blog post for a great tomato pie recipe we used with these wonderful tomatoes!

we also grabbed a couple of lemon cucumbers, which we had never tried before. these were quite interesting. the inside was slightly sweeter than normal cucumbers with a little softer texture, but the outside texture was very course and bumpy with small black seeds and they were the size of lemons. they were odd, but worth trying.

this saturday is the 2nd annual peachapalooza at the east lake farmers market. it’s a juried cooking competition celebrating all things peach! stop by to sample some amazing peach creations!

– ryan & gub

east lake farmers market

2nd avenue and hosea williams drive
atlanta, ga 30317

saturdays
9am – 1pm
may – october

we had a nice 4th of july! although the storms prevented many activities, like parades and fireworks, we enjoyed baking a tomato pie and hanging out with clementine!

recipe to follow.

ryan & gub

tomato pie recipe:

ingredients:
pie crust
3 large tomatoes sliced
1/2 onion sliced
1 cup cheddar cheese shredded
1/4 cup mayonaise
pinch basil

directions:
– preheat oven to 350 degrees
– sprinkle flour on crust & place in a pie pan
– poke holes in pie crust with fork
– bake crust @350 until lightly brown (about 10 minutes)
– slice tomatoes & onions
– layer tomatoes and onions on pie crust
– put cheese spread on top of tomato & onion layers
– sprinkle with basil
– bake for 20-30 minute
– let cool, slice and serve