About this blog:

Some time ago I heard someone say a blog is a living book; it adjusts and shapes itself alongside life if we let it. People who haven’t met, who may never meet, share ideas and solutions, laughter and tears, recipes, tips, and photographs, finding common ground and camaraderie.
This is my third blog; the previous two were wonderful and useful, but I wanted to shake things up and throw myself into the creative dance of designing a new blog. It was time to stretch in a new and truer direction. The name, One Foot in the Garden, came to me one insomnia-crazed night. Somewhere between being pissed off that I wasn’t sleeping and mulling over things I couldn’t do anything about at three a.m., I started thinking about my garden, about how much I have to learn about gardening and how good it feels to pull weeds and plant seedlings.
But the garden is only part of my life; I’m also a small-business owner, a wife, a sister, an aunt. I believe creativity is essential to survival in a stressful world and that anything artsy-craftsy is better than insanity. I’ve got a foot in photography, canning, mixed-media art projects, and writing too. This little corner of the internet is where I pull all these pursuits together into my living book.
So pull up a chair, pour a cup of tea (or something with a little more kick), and join me in the garden. And the kitchen. And the art room. And all the places my camera takes me.
What this blog isn’t:

I wish I could say this is a gardening blog, but it’s not. If you’ve come here looking for gardening advice you’ll be terribly disappointed, because I don’t know what I’m doing either. I’ll write about what I learn and will post pictures of my garden and any others I visit, but that’s about it.
It’s also not really a food blog, although I spend a huge amount of time in the kitchen. Canning is my addiction.  Mangoes, plums, lemons, blackberries, persimmons, pomegranates, figs, peaches - I know there are more fruits I’m forgetting – have all gone into the jam pot with varying degrees of success. I’ll be writing about that too. Again, there’s so much to learn, and while I’ve read and researched, I’m not an expert. When I post a recipe it will always be one that’s been tested and is food-safe. It’s a good idea to refer to your county extension office or a good canning book for proper canning procedures.