Getting Ready For Fall

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Crock and beans


With the weather getting chilly and Summer memories fading fast, pharm it’s time to get ready for Fall.  This means pulling out the sweaters and light jackets.  Getting  blankets and comforters out from the top shelf of the linen closet.  Watching leave turn colors.  Dusting off that slow cooker.  Washing the stock pots and digging up those wonderful fall recipes, store or discovering new ones.

Here at House of Zeta it may take us a little time to get used to fall, healing as we tend to be spring and summer people.  But once we do, we go all out.  Slow cooking pork shoulders or roasts.  Baking lasagna’s and sweet pies.  Making lots of soups and stocks.  Roasting root vegetables as they become available.  We start to discover our kitchens again and just like old friends it feels like time never passes.

With the days getting shorter and the nights longer, the farmers markets will have less and less to choose from.  The farmers will start to head back upstate and buckle down.  The weather will start to turn even colder as the days go by.  And we will find ourselves indoors more often, which can only mean one thing.  It’s time to enjoy what warm days are left, to grab that mulled wine and simmer it while you slow cook the night away.


Basic Black Beans
  • 1 Lb bag of black beans
  • 4-5 cloves of garlic
  • 1 medium onion
  • 1-2 bay leaves
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 4-6 cups water
  1. Sort beans to get out rocks or other debris
  2. Soaking them over night or not is up to you
  3. If you soak them, discard liquid the next day and cook with new water
  4. If you don't, then give them a good rinse before cooking
  5. Place beans in slow cooker
  6. Chop onion
  7. Chop garlic
  8. Combine beans, onions, garlic, bay leaves, salt and pepper in slow cooker
  9. Add 4 cups of water
  10. If it covers the beans by ½ inch, don't add more
  11. If not, add till you get ½ inch of water above the beans
  12. Cover and cook for about 4-6 hours on low setting, or until done.
  13. If beans don't seem to be cooking quick enough turn cooker on high for a couple hours
  14. Keep an eye on water level.
  15. It's better to add if needed, then to have to much.
  16. Also if you want, half way through you can add a ham hock or bacon for smokey flavor

Final Beach Camping Weekend!!!

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laborday prettyinpink panther sun walk servin' Halston arabesque levitation


Summer  beach camping has ended.  Our last big blow out was Labor Day weekend.   We made staples like Spam Musabi’s, doctor hot dogs and macaroni salad, cheapest eggs and bacon.  But what camping weekend would be complete without some new menu items?!  We added Spicy Teriyaki Ribs with mashed potato’s and chicken mole with rice and black beans. Well the beans didn’t quite make it cause the tab on the can broke and we couldn’t open it!  But we did take the left over ribs and add them to our Ramen for lunch on Sunday.  I also juiced some cucumbers and ginger to add to our cocktail’s.  My favorite mixer this season.

We did try to continue the faux sports pictures but I forgot the volleyball so we had to settle for a found tennis ball. Not the same thing.  But the high fashion did return. Complete with runway walk editorial photo shoots.

No beach  day or camping weekend would be complete with out our trusty axe’s.  With our Halloween show coming up in October we figured what better time to practice then sitting on a beach for 4 days?  Granted that is what beach ukulele camp is for!!!! Next is wilderness camping!!!!   Can’t wait!