tag:blogger.com,1999:blog-32145895376423903122024-03-14T07:59:24.210-07:00Hearts, Hands, Pots and PansKatehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-3214589537642390312.post-86660795904146539882011-06-05T12:35:00.000-07:002011-06-05T12:53:47.953-07:00Herb-O-RamaFresh herbs are some of my favorite things in the world. I love the way they look, I love the way they taste, and I love the way they smell. <br /><br />If you're new to gardening, starting a small herb garden is a great way to get your feet wet and thumbs green. Many herbs are low maintenance, hardy to extreme conditions, and perennials (come back year after year). <br /><br />We had a very successful herb garden last year, and this year, we're almost running out of space in the small beds as the herbs compete with each other for the spare room. We definitely have more fresh herbs than necessary for our family-of-two's weekly menu. So I've taken to finding other uses for our abundance of herbs. <br /><span style="font-style:italic;"><br />Use numero uno: herbal arrangements</span>. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUMWKDQhlgecbeO9lomlBOPjJGonEOKV6S2AScDDE1oEANYCD08Sx1dpAS1QyAw914K9-bq5txJ1qvpZXvsh8SAcY-Custy_KnFuc3alAb0E_5AfkKPTHAKqp-NR9s16bh4og6OK3nVgT/s1600/April+2011+004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUMWKDQhlgecbeO9lomlBOPjJGonEOKV6S2AScDDE1oEANYCD08Sx1dpAS1QyAw914K9-bq5txJ1qvpZXvsh8SAcY-Custy_KnFuc3alAb0E_5AfkKPTHAKqp-NR9s16bh4og6OK3nVgT/s320/April+2011+004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614823838280560370" /></a><br />Here's our dining room table centerpiece - a vase filled with rosemary. It's a beautiful splash of green at the table, gives off a wonderful aroma, and we can season our meals with fresh rosemary as desired. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9m04S71FscjF-ZYihDYqPQTNBZXZqU8xlAh3a2uy45t22l2JdmDZMQ9XY2e5C35OUscx_MHVX2UrUMJe_5lpNkqXPRk0m0dNLVhphQCh0rv1WS5U5nKnMJDMZvj5s-LxcM6pCPoj4FN6/s1600/April+2011+005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9m04S71FscjF-ZYihDYqPQTNBZXZqU8xlAh3a2uy45t22l2JdmDZMQ9XY2e5C35OUscx_MHVX2UrUMJe_5lpNkqXPRk0m0dNLVhphQCh0rv1WS5U5nKnMJDMZvj5s-LxcM6pCPoj4FN6/s320/April+2011+005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614824432197517698" /></a><br />Here is a decorated jar filled with lavender. I set this one in the bathroom instead of a chemical air freshener. You can pump up the scent of the fresh lavender by dipping a cotton ball in lavender essential oil and setting it in the bottom of the jar. <br /><br /><span style="font-style:italic;">Use numero dos: dried herbs</span><br /><br />Drying herbs preserves them indefinitely for uses in just about any dish. Here's the process, 1. Cut the fresh herbs 2. Tie a string around the stems of a bunch of herbs 3. Hang the bunch of herbs upsidedown in a dry, well-ventilated area 4. Let dry for several days 5. Remove dried leaves from the stems and store in air-tight containers<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oeEcb8V3xB8HgN4dRTf0USn8kc5CBiDqf8wxAaazSv6nNPvA06Wb0Yyq7L2BkkpQ_nN7kxHsfSN3owqQkGb5FcSjsj6O_-ejtBRtJEHWD0zlNxxwhY49OQ9S9xxNf1BnB0Wm5NrnXCSz/s1600/May+2011+011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oeEcb8V3xB8HgN4dRTf0USn8kc5CBiDqf8wxAaazSv6nNPvA06Wb0Yyq7L2BkkpQ_nN7kxHsfSN3owqQkGb5FcSjsj6O_-ejtBRtJEHWD0zlNxxwhY49OQ9S9xxNf1BnB0Wm5NrnXCSz/s320/May+2011+011.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614825829874809538" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ThbnWx803pfxcvb8_XgSEa6ev9e7hEjw2aboIbJthvhZ5x1UY2xdBBDjBiCmWifS6_dOcXqxlm-GT4Aea31Ol5ZVkeavxVOv14SxmJjFfJ84Ivp_EjqVl5ZOFpzOhMpUrRKbpc1aAGXO/s1600/May+2011+024.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ThbnWx803pfxcvb8_XgSEa6ev9e7hEjw2aboIbJthvhZ5x1UY2xdBBDjBiCmWifS6_dOcXqxlm-GT4Aea31Ol5ZVkeavxVOv14SxmJjFfJ84Ivp_EjqVl5ZOFpzOhMpUrRKbpc1aAGXO/s320/May+2011+024.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614825956356375698" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgXZro-dyTfoiWYwDS-gLzg0XqYg6RHmgdhfx-zzIlFoT7YWQLMTXdVK7U-hH1fG124cC2L-m4l2YB6dwUvAv39wxTJdjGQ2U9T4WoG-WjZ1yYOqAGs3iZQYnmiaszBwcwzmgt9K2ytUK/s1600/May+2011+025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgXZro-dyTfoiWYwDS-gLzg0XqYg6RHmgdhfx-zzIlFoT7YWQLMTXdVK7U-hH1fG124cC2L-m4l2YB6dwUvAv39wxTJdjGQ2U9T4WoG-WjZ1yYOqAGs3iZQYnmiaszBwcwzmgt9K2ytUK/s320/May+2011+025.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614826064113586114" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbflXMOkc84h6fpeuXw3ODL0WCpUjYcSbBfLw4LzFD-KqCrJ31Bl1TCP6YyodFjxj60yUlGDGylhAGMoopC5sfJ5XDHgcNjj9W4ch3N_NqN0l99WVZeAHKgBDBw2026znsJzffYZJeE8wD/s1600/May+2011+026.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbflXMOkc84h6fpeuXw3ODL0WCpUjYcSbBfLw4LzFD-KqCrJ31Bl1TCP6YyodFjxj60yUlGDGylhAGMoopC5sfJ5XDHgcNjj9W4ch3N_NqN0l99WVZeAHKgBDBw2026znsJzffYZJeE8wD/s320/May+2011+026.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614826160866640898" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-64765820318776853912011-05-12T07:18:00.000-07:002011-05-13T13:44:00.365-07:00The Flowers of our LaborsIt has been a HOT May in Middle Georgia, which is awesome for our heat-loving plants. What is not awesome is the horrible lack of rain - we haven't had one drop in over 3 weeks. We've tried our best to conserve water (and our utilities bill) by extending time between waterings. The compost, mulch, and leaves serve double duty by holding moisture in the soil and feeding the plants. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLegJ4yYGHcs-ieMmBgAQ5ggCQ4h53WqdgnKQ-MYeIQSEHSVOzOw-hkrhDmvJGW6mlm83nE4lRlY1fx8dSDsU-3nRJR3bnWLoYimds3o8VQy4CNAMoBblE_wmNS6g9X0MhB0TgDnwATfY/s1600/May+2011+020.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLegJ4yYGHcs-ieMmBgAQ5ggCQ4h53WqdgnKQ-MYeIQSEHSVOzOw-hkrhDmvJGW6mlm83nE4lRlY1fx8dSDsU-3nRJR3bnWLoYimds3o8VQy4CNAMoBblE_wmNS6g9X0MhB0TgDnwATfY/s320/May+2011+020.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5605836248378971586" /></a><br />So far, it's been too hot (or I've been too lazy) to do any "official" fertilizing, pest or weed control. But I have been using some DIY mixtures which seem to do the trick for the most part. <br /><br />For weed control:<br />1 part white vinegar to 1 part water. Shake it up in a spray bottle. Be careful you're only spraying weeds - it WILL kill your flowers and veggies. This works wonders!<br /><br />For bug control:<br />1 tsp. dish washing liquid soap to 2 quarts water. Shake up in a spray bottle and spray both the top and underneath sides of the plant leaves. It works well for tomatoes, eggplant and peppers, but test on one leaf for more delicate plants. I recommend using this in the evening - it can scorch on leaves if it dries in direct sunlight. <br /><br />For fertilizer:<br />1/2 Tb. Epsom salt to 2 quarts water. Shake up in a spray bottle or mix together in watering can. Pour at the base of young tomato plants. Spray on blooms of tomatoes and peppers. <br /><br />With these simple management techniques, we have a heck of a garden this year!<br />Eggplant<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqktnu4PuFh-448OQSAPqItqYHw7CDupwuazjxq-6BnyBY04XEh4dV1lxLo6RoSeGpkBhqKRJ39IsSXtLCTodr3JEieWDqofRu75t4IK5k9G5JoKGaW5hM644eweRv7snTu7qHoYVn3Ui/s1600/May+2011+008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqktnu4PuFh-448OQSAPqItqYHw7CDupwuazjxq-6BnyBY04XEh4dV1lxLo6RoSeGpkBhqKRJ39IsSXtLCTodr3JEieWDqofRu75t4IK5k9G5JoKGaW5hM644eweRv7snTu7qHoYVn3Ui/s320/May+2011+008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5605836420794287394" /></a><br />Tomato (these are the ones I started from seed!)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT06q56jfdMPX79M0wO3xfPB5uo55eBlwymr3qTYpglHuzEJoxirMFQMTXKqNLqLoSztm9zPQaclLoqllFidSSsRXMb2zY8Bc_uWOwP4akg24qZcJwMPXdcjiHo8TpmbJAotUCbtC3smCn/s1600/May+2011+009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT06q56jfdMPX79M0wO3xfPB5uo55eBlwymr3qTYpglHuzEJoxirMFQMTXKqNLqLoSztm9zPQaclLoqllFidSSsRXMb2zY8Bc_uWOwP4akg24qZcJwMPXdcjiHo8TpmbJAotUCbtC3smCn/s320/May+2011+009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5605836575273731570" /></a><br />Little Tomatoes<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySkqb4PGYKL7pSmM1cCPWU-XW0_cqgoOLyy0zoE17Mt06KsUH2GnW2GHPklJtfvuK-lzYf9lAnBW7PlJmPpvfTsq9EM4DnzZGybDBc7cfnJ3kAti3t9JmUP01dj2wzpxj2kvGMv8uWyCL/s1600/May+2011+010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySkqb4PGYKL7pSmM1cCPWU-XW0_cqgoOLyy0zoE17Mt06KsUH2GnW2GHPklJtfvuK-lzYf9lAnBW7PlJmPpvfTsq9EM4DnzZGybDBc7cfnJ3kAti3t9JmUP01dj2wzpxj2kvGMv8uWyCL/s320/May+2011+010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5605836746332673554" /></a><br />Big Tomato<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvaOGIgALo3bpoybC40pvWt8zfeJlDBrR1X4xYbvA0vaQumzXaTt3qJoOo8z0mhCg77X2Z-yGJfXlTBjcyXWJsVNoVhBQGpZoqokjZ3V1AhAnhyphenhyphenSkxF3YZBrtGnPYi8sapf89KeWCtIwf/s1600/May+2011+012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvaOGIgALo3bpoybC40pvWt8zfeJlDBrR1X4xYbvA0vaQumzXaTt3qJoOo8z0mhCg77X2Z-yGJfXlTBjcyXWJsVNoVhBQGpZoqokjZ3V1AhAnhyphenhyphenSkxF3YZBrtGnPYi8sapf89KeWCtIwf/s320/May+2011+012.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5605836855940305634" /></a><br />Cayenne Pepper<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagbEvyRxLyBTUquLxqRCcyfi7j2yC817pIbeJQTR-h2nhihxwcaZmWejTHzvlkvSF_LPZfFpolDFGpH-A-xV_P5ykJ4SIsINCWzHa4XJahY9Zc7s2dP8JTpM8YA737rtfiBa4i4nSoMuE/s1600/May+2011+013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagbEvyRxLyBTUquLxqRCcyfi7j2yC817pIbeJQTR-h2nhihxwcaZmWejTHzvlkvSF_LPZfFpolDFGpH-A-xV_P5ykJ4SIsINCWzHa4XJahY9Zc7s2dP8JTpM8YA737rtfiBa4i4nSoMuE/s320/May+2011+013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5605836977920640514" /></a><br />Cucumber<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebgnUQxlOV3giw3nFRQXnsaVh7gULFYVLOgUayhfAV73h8Vg0aty_5kO2fhjS1DCwybAlT_RRsrK5SKoEP18etRQLaC0hKfUuinykDDOlzR4J3UB9-ns9QzpvX2d9Tz-O7f0dpY_Y5Qws/s1600/May+2011+014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebgnUQxlOV3giw3nFRQXnsaVh7gULFYVLOgUayhfAV73h8Vg0aty_5kO2fhjS1DCwybAlT_RRsrK5SKoEP18etRQLaC0hKfUuinykDDOlzR4J3UB9-ns9QzpvX2d9Tz-O7f0dpY_Y5Qws/s320/May+2011+014.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5605837114588701538" /></a><br />Pole Beans<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYxQgtg8ev3MBnwHZmE_zNtjPCtb6on5CqYDPCzrA9BDPw1opQ4PDTaeRu4Ael4HssQ_mUZJPrfi-IgqC2FsrYuADy49M22Ed7HS4NLum0R7_h4B-_0JytN26ZhsWT1qxNSj95G9GXuRD/s1600/May+2011+016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYxQgtg8ev3MBnwHZmE_zNtjPCtb6on5CqYDPCzrA9BDPw1opQ4PDTaeRu4Ael4HssQ_mUZJPrfi-IgqC2FsrYuADy49M22Ed7HS4NLum0R7_h4B-_0JytN26ZhsWT1qxNSj95G9GXuRD/s320/May+2011+016.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5605837231009627218" /></a><br />Zinnias (finally about to bloom!)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzB-wprJB7r4up5NWayjxVVguc3rvCCGFFZN0tuakHXneFSppFDv7TQGw3luM7uQsuAbRnCGFaojSNBYdpZuG4-B-dMwMcCfke_si1a7kN3OdYOIOPSfhpmIS8sdczAvW4vyLcJ6-ztvr/s1600/May+2011+015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzB-wprJB7r4up5NWayjxVVguc3rvCCGFFZN0tuakHXneFSppFDv7TQGw3luM7uQsuAbRnCGFaojSNBYdpZuG4-B-dMwMcCfke_si1a7kN3OdYOIOPSfhpmIS8sdczAvW4vyLcJ6-ztvr/s320/May+2011+015.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5605837364378237154" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com1tag:blogger.com,1999:blog-3214589537642390312.post-40685852463854403582011-04-26T06:52:00.001-07:002011-04-26T07:12:46.867-07:00Strawberry Mania!I really meant to blog about my strawberry experience last week, but alas. Better late than never! Anyway, here's my story and I'm sticking to it...<br /><br />Last week, I decided to redeem my <a href="http://www.groupon.com">Groupon</a> for a local orchard and strawberry patch. Don't get jealous, but get this: the Groupon was $13 for 10 pounds of u-pick strawberries. 10 POUNDS OF STRAWBERRIES! FOR THIRTEEN DOLLARS! And your grocery store is making you think you're getting a deal by paying $2.50 per pound. Anyway,<br /><br />I think I set some sort of strawberry picking record, because I single-handedly picked 10 pounds of strawberries in under 45 minutes. <br /><br />Here's what almost 10 pounds of strawberries looks like washed and laying out to dry (I say "almost" because at the point the photo was taken, I'd already started using some of the strawberries). <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqQVWAwnHenaIcLzNgaw00PVWEmnRtM3wZ0baXepM7lJQfdrSUd8FTaMT6cEIpQI69TGNz9FS1kN20ysrgyErqLVKExXvsvbxe8n5k0_oRm7vzAoeZgowCfXZAq445r5MwqOGEdJUa6pB/s1600/April+2011+006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqQVWAwnHenaIcLzNgaw00PVWEmnRtM3wZ0baXepM7lJQfdrSUd8FTaMT6cEIpQI69TGNz9FS1kN20ysrgyErqLVKExXvsvbxe8n5k0_oRm7vzAoeZgowCfXZAq445r5MwqOGEdJUa6pB/s320/April+2011+006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5599891850766557426" /></a><br /><br />After washing the strawberries in batches and laying them out to dry on a bath towel on a card table, I set to work: freezing some, making some into jam, and leaving the rest for munching. <br /><br /><span style="font-style:italic;">How to preserve strawberries by freezing:</span><br />1. Wash and dry strawberries. <br />2. Remove hulls (the green part). I do this by using a paring knife to cut a straight line across the top of the strawberry <br />3. Line a baking sheet with parchment paper<br />4. Place strawberries on the baking sheet, making sure they're not touching one another. If you remove the hulls with a paring knife, this makes a perfectly flat edge to set the strawberries. <br />5. Place in the freezer until frozen solid.<br />6. Remove strawberries from baking sheet and put in a freezer bag. They will keep up to 6 months. <br /><span style="font-style:italic;"><br />Strawberry Jam</span><br />I'll spare you the recipe since most people are partial to their family's recipe. Having never made strawberry jam before, I used the recipe straight from <a href="http://www.amazon.com/Put-Up-Comprehensive-Preserving-Creative/dp/1603425462/ref=sr_1_1?ie=UTF8&qid=1303826763&sr=8-1">"Put Em Up!"</a> by Sherri Brooks Vinton. She recommends in her Quick Jam recipe using <a href="http://www.pomonapectin.com/">Pomona's Universal Pectin</a>, which cuts down on the added sugar in the jam. After using this pectin, I will never go back to grocery store pectins. This was my first attempt and I think it turned out pretty well!<br /><br />Prepping jars and cooking the jam<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkqmJa2-FUV4ly2Ock4ZxdX7KWO8923vRIueCU1tsKAcyK3paKj1zxR4YdoEY4ktrYI8iZmoFQuO7SrPQhdNgsbhvBCzVsxxQQiN5jM2eWtDAdbufcNbed6x2jzXIwCmEovNiHKflgQxM/s1600/April+2011+007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkqmJa2-FUV4ly2Ock4ZxdX7KWO8923vRIueCU1tsKAcyK3paKj1zxR4YdoEY4ktrYI8iZmoFQuO7SrPQhdNgsbhvBCzVsxxQQiN5jM2eWtDAdbufcNbed6x2jzXIwCmEovNiHKflgQxM/s320/April+2011+007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5599894239725659794" /></a><br /><br />The finished product<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAk6N5IuPB73o_H0lbSZaI6t6toRXxY4QFpHzgK_aTQyaCyaOXPyenTzwSQy0m0p_2TeP3YTP6aPbzlWJUbVytAC8pLKRGM76US0KrkcmthqEms4g8nM9rnRkcFtlR57yJrwQjdFPpr3H1/s1600/April+2011+008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAk6N5IuPB73o_H0lbSZaI6t6toRXxY4QFpHzgK_aTQyaCyaOXPyenTzwSQy0m0p_2TeP3YTP6aPbzlWJUbVytAC8pLKRGM76US0KrkcmthqEms4g8nM9rnRkcFtlR57yJrwQjdFPpr3H1/s320/April+2011+008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5599894506865623506" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com1tag:blogger.com,1999:blog-3214589537642390312.post-66043293280091016842011-03-31T09:29:00.000-07:002011-03-31T09:34:24.694-07:00Spring GardenHere are some recent photos from our yard:<br /><br />Pretty Peas<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7fxT02k7rzO9bfVIepjb_phVDETWBOxwJXonNtpSfA2sCLiK1yQgoXj9zW8vStt4jW3aaHz7g3oG7GxkfR54tWvGAtDfJQURoJZ8I36YdE0EnjMwYM74UTyoMHmSeefEML_TV4xtI_9N/s1600/Spring+2011+005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7fxT02k7rzO9bfVIepjb_phVDETWBOxwJXonNtpSfA2sCLiK1yQgoXj9zW8vStt4jW3aaHz7g3oG7GxkfR54tWvGAtDfJQURoJZ8I36YdE0EnjMwYM74UTyoMHmSeefEML_TV4xtI_9N/s320/Spring+2011+005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590282463728071682" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCC_oDW35LLIRuOz0di7DaT-PZjspbtnt_i0IkTgR5hRMiJm9laWULoDty__WEj_M42k7Nsi9EXQCVgkJDYYhL-g3mwHTk7rpEBkGTKLkhyphenhyphenK-BpmDBcOScZNUGd0EEAQfV5o9wAbUHEsA8/s1600/Spring+2011+006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCC_oDW35LLIRuOz0di7DaT-PZjspbtnt_i0IkTgR5hRMiJm9laWULoDty__WEj_M42k7Nsi9EXQCVgkJDYYhL-g3mwHTk7rpEBkGTKLkhyphenhyphenK-BpmDBcOScZNUGd0EEAQfV5o9wAbUHEsA8/s320/Spring+2011+006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590282566910909730" /></a><br /><br />Trying something new this year: pole beans on bamboo poles and cucumbers on trellises<br />Companion plants: marigolds and zinnias<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aoIamaqgRXm-tJ7FWzAZiU0ISjA9wkb0_pkUaaZUFipDzqRffRGuZwqgCumOqiEixHLYWadT2X6w4brfBCVbGaVya5VT6JWj_I7AwmmiFTyU9Acr-wyHsOO1W79yufsTa41GcpSzzpvE/s1600/Spring+2011+009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aoIamaqgRXm-tJ7FWzAZiU0ISjA9wkb0_pkUaaZUFipDzqRffRGuZwqgCumOqiEixHLYWadT2X6w4brfBCVbGaVya5VT6JWj_I7AwmmiFTyU9Acr-wyHsOO1W79yufsTa41GcpSzzpvE/s320/Spring+2011+009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590282906121092930" /></a><br /><br />Azaleas (which I've never lifted a finger with these...I guess we're blessed)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZRqkWcYwWS9e5Xv4aL0RWyGQCU1mvTvoGj5974HJZ-_18RxR8DB2dqNz4Nn2qzTdDX1X8jdtoOKM-BGzpPHH8ka9sjCfATQuRYezmRHNb-vEreFfhWx8VzIEnR8g72QZZVSJHcAu1BZu/s1600/Spring+2011+007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZRqkWcYwWS9e5Xv4aL0RWyGQCU1mvTvoGj5974HJZ-_18RxR8DB2dqNz4Nn2qzTdDX1X8jdtoOKM-BGzpPHH8ka9sjCfATQuRYezmRHNb-vEreFfhWx8VzIEnR8g72QZZVSJHcAu1BZu/s320/Spring+2011+007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590283132858420818" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-46858835132973156132011-03-15T05:59:00.000-07:002011-03-15T06:20:27.362-07:00Veganville revisitedI was inspired to make a lentil pot pie after flipping through a <a href="http://www.cookinglight.com/">Cooking Light</a> magazine. But all recipes I found looked a little boring and didn't quite fit with what I had on hand. So you guessed it - I made up my own! It turned out to be so darn good, I thought I'd share it. <br />*Quick note about my recipes: measurement amounts are not exact; all spices are added to my personal tastes, so adjust as necessary for you and your family. <br /><br /><span style="font-style:italic;">Curry Lentil Pot Pie</span><br />3/4 c. dry red lentils<br />1 cinnamon stick<br />1 whole star anise<br />1 small-medium onion, chopped<br />1 package frozen spinach<br />2 T. oil (vegetable or olive)<br />2 T. flour <br />1 T. (or so) curry powder<br />1/2 tsp. (or so) ground red pepper<br />1/2 tsp. (or so) ground ginger<br />1/2 tsp. (or so) ground cinnamon<br />1/2 - 1 c. vegetable broth<br />6-8 sheets frozen phyllo dough, thawed<br />Oil Spray (like PAM)<br />Salt<br /><br />Preheat oven to 400. <br />Bring 4 cups of water to a boil with cinnamon stick, star anise, and a few pinches of salt. Add lentils and cook for 10 minutes (until <span style="font-style:italic;">al dente</span>). Remove cinnamon stick and star anise and strain. Meanwhile, cook frozen spinach and strain.<br />Heat oil in medium-large saute pan over medium heat. Add onion; cook until soft. Add spices and flour; continually stir until you have a thick paste (add flour if necessary). Gradually add vegetable broth (I find a whisk helps work the paste into the broth). Add lentils and spinach; stir until well blended. Salt to taste. <br />Pour lentil mixture into a casserole or pie pan of your choice. <span style="font-style:italic;">Tip: Save any excess lentil mixture for another meal. </span><br />Place one sheet of phyllo on top of lentil mixture. Spray (or brush) with oil. Repeat with each sheet. Fold down edges of phyllo into the pan to prevent burnt edges. <br />Bake for 10-15 minutes or until phyllo is golden brown. Let cool for 5-10 minutes before serving. <br /><br />This pairs perfectly with a dry Reisling like <a href="http://www.boissetfamilyestates.com/products/ProductDetails.aspx?PrdId=618">Oceana</a>.Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-19662960461695101272011-03-08T11:44:00.000-08:002011-03-08T11:58:26.407-08:00Garden Prep 2011You know the saying, "Absence makes the heart grow fonder."? Well, there's nothing like a two-month hiatus to renew my motivation for blogging about our DIY projects. <br /><br />For years, Fall has been my favorite season. I've always loathed Spring because where I'm from up North, Spring means wet, sloppy messes on the roads and in the yard. Here in Middle Georgia, Spring Rocks (and is quickly becoming my favorite season)! There are beautiful blooming trees, mild temperatures, and best of all, NO SLOPPY MESSES! And probably my favorite part of Spring is the anticipation and preparation for the garden. Last year, I let my husband take the lead in planning and planting. This year, I've grabbed the bull by the horns. <br /><br />I've already taken a gardening class, sent in my soil sample to the University(for which I'm anxiously awaiting the results), and started seeds indoors. <br />Here's a picture of my make-shift mini greenhouse:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mVyODxOFv1a2WtXg6KCSwEM3sDEyvfMNf0bnwXPtmhJL6PG6wc07UbPET-J0dec8LtPhKMmOg_fFl933yo7VbWaIUy3dI06LOlMTG6DluFhBm1bl8_y0Js8350-LbWHkYEZq9W2xr_jU/s1600/Garden+2011+001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mVyODxOFv1a2WtXg6KCSwEM3sDEyvfMNf0bnwXPtmhJL6PG6wc07UbPET-J0dec8LtPhKMmOg_fFl933yo7VbWaIUy3dI06LOlMTG6DluFhBm1bl8_y0Js8350-LbWHkYEZq9W2xr_jU/s320/Garden+2011+001.JPG" border="0" <br />alt=""id="BLOGGER_PHOTO_ID_5581799554674070722" /></a><br /><br />This attempt includes tomatoes, jalepeno peppers, and zinnias. <br /><br />And the perennial herbs have been hard at work too!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyn_mDofesXxHFqggHAL8q5XAA1ZyZkHli5RLkFk5QYQEgz42aBhX-IfG051wShOcfruuvZWrt_rd5Hzya1URGw0T3814bCJKWcUI4u2ZHCIqKAvpnvXCeBgaruzf7_v1AKnViloYubfh/s1600/Garden+2011+005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyn_mDofesXxHFqggHAL8q5XAA1ZyZkHli5RLkFk5QYQEgz42aBhX-IfG051wShOcfruuvZWrt_rd5Hzya1URGw0T3814bCJKWcUI4u2ZHCIqKAvpnvXCeBgaruzf7_v1AKnViloYubfh/s320/Garden+2011+005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5581799942055469698" /></a><br /><br />A little mint making a resurgence. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxQZTp36YjMJ4vViY9N_CzHApO2lJbKx68hyViJricNpPz5jLEt2uoN44Oz-iLL7dNJdvKdT1vydoF0o0US-d9JQ-PklH8H42UUtdVpoToGEsVyndMWfr3mdeh-oqlfPvbkYD8fFMLjHZ/s1600/Garden+2011+007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxQZTp36YjMJ4vViY9N_CzHApO2lJbKx68hyViJricNpPz5jLEt2uoN44Oz-iLL7dNJdvKdT1vydoF0o0US-d9JQ-PklH8H42UUtdVpoToGEsVyndMWfr3mdeh-oqlfPvbkYD8fFMLjHZ/s320/Garden+2011+007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5581800131619312642" /></a><br /><br />One reason to let cilantro go to seed: it comes back!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSZjoCAM9gV-vDJ4J4xp82R_mvaBDJ63aJGNcJ2VbZ-tK2AH-Wbyp6oxMSApXhI4WjMN4Sxxdg7TMcgsucUMUxNU3lC-muE5jvDSAAnFWlojomb2q09GvX0GkDllzq0BGeLPfdK8P2ZC4/s1600/Garden+2011+006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSZjoCAM9gV-vDJ4J4xp82R_mvaBDJ63aJGNcJ2VbZ-tK2AH-Wbyp6oxMSApXhI4WjMN4Sxxdg7TMcgsucUMUxNU3lC-muE5jvDSAAnFWlojomb2q09GvX0GkDllzq0BGeLPfdK8P2ZC4/s320/Garden+2011+006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5581800352115447842" /></a><br /><br />Super Chives!<br /><br />I've also decided to give peas another go:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOziYNMEGzH3OaLDvd_GKokKVBN61NiTbsnMMHcGYG5FM6_xQREQd8C_UWKiUzhG-MTHIhof2_uh4rURQRJlQI9KE7zYzDMbWpm_PCEgE1zpbggtSQpnhwHngKVkpzba9n4F_dLSU-6Evf/s1600/Garden+2011+004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOziYNMEGzH3OaLDvd_GKokKVBN61NiTbsnMMHcGYG5FM6_xQREQd8C_UWKiUzhG-MTHIhof2_uh4rURQRJlQI9KE7zYzDMbWpm_PCEgE1zpbggtSQpnhwHngKVkpzba9n4F_dLSU-6Evf/s320/Garden+2011+004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5581800601465266322" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-64807276029918219632011-01-10T06:42:00.001-08:002011-01-10T07:00:10.229-08:00Veganville revisitedIt's been a while since I've reported from Veganville. The truth is, it's extremely difficult to be entirely vegan living in the same household as my husband, Mr. Hunter. Over the past few months, we've been inundated with his kills: deer and wild hog. Eating meat from these animals may seem disgusting to some, but here's my thought: would you rather eat a farm-raised, hormone-injected animal that lives in high-stress, overcrowded, diseased conditions? OR would you rather eat an animal that is healthy and runs wild and natural? Do you like eating products that come from God-knows-where, no-named factory farm? Or do you like knowing exactly where your food comes from? Being connected to our food source is something my husband and I are dedicated to - be it hunting or vegetable gardening or shopping at farmer's markets. <br /><br />Anyway, my husband has been away for the past week which has allowed me to dive back into Veganville. Hooray! <br /><br />Here's a recipe to try if you have a hankerin' for Broccoli-Cheese Soup - it is super delicious and filling.<br /><span style="font-style:italic;"><br />Creamy Broccoli-White Bean Soup</span><br />1 head broccoli cut into florets, stems thinly sliced<br />2 T. EVOO<br />1 yellow onion, diced<br />2 cloves garlic, thinly sliced<br />1 15oz. can cannellini beans, drained*<br />2 1/2 c. vegetable stock<br />Kosher salt and freshly ground black pepper<br />1 T. pine nuts, toasted<br /><br />*I buy dry beans instead of canned beans. If using dry beans, soak 1 c. beans in 2 c. water 6-8 hours. Drain. In a small saucepan, bring 2 1/2 c. water to a boil. Add beans. Simmer for 1 hour. Drain. Use as needed in recipe.<br /><br />1. Steam broccoli florets and stems until tender and bright green. Let cool slightly.<br />2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli. Puree in batches in a blender until smooth (or blend using an immersion blender). Season to taste with salt and pepper. Garnish with pine nuts.Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-58521605244960792432011-01-08T05:24:00.000-08:002011-01-08T05:35:11.707-08:00DIY Aromatherapy Candles<span style="font-style:italic;">Attention: No bees were harmed in the making of these candles</span><br /><br />Come to think of it, I can't quite remember what inspired me to try candle-making. Being a beginner, I started about as simple and basic as one can get with the craft: container candles. And for the candles that turned out "okay", some lucky individuals received these as Christmas gifts. <br /> <br /><span style="font-style:italic;"><br />Lavender Aromatherapy Candles</span><br />Mason jars<br />soy wax<br />wick<br />lavender essential oil<br />dried lavender flowers<br /><br />Prepare jars using pencils to center wicks in the jars. Melt wax in a double boiler. Once melted, add essential oil. Gently pour wax into jars until desire fill. (*If you want to put a lid on the jar, I'd recommend filling about 3/4 full). Set on flat surface to dry. Once initial "crust" has formed on the surface of the candle, sprinkle lavender flowers over the wax. Once completely dry, trim wick. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAktXDaXfKfEo7GkPT_MxVn6ssuywvSoZQK7DqlQX_bQRxTo5JShy8bXIEdVEmgsOyk8_6EXq21MB7kRb3dvJanTpXtsGlvrOLbqQgAW37TmIlIEs1KCrnBMR4Rt6hxGN5vQ3ipyxdj4Bw/s1600/Fall+001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAktXDaXfKfEo7GkPT_MxVn6ssuywvSoZQK7DqlQX_bQRxTo5JShy8bXIEdVEmgsOyk8_6EXq21MB7kRb3dvJanTpXtsGlvrOLbqQgAW37TmIlIEs1KCrnBMR4Rt6hxGN5vQ3ipyxdj4Bw/s320/Fall+001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5559807990953673042" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-67966317418996281592010-12-22T05:13:00.000-08:002010-12-22T05:29:17.835-08:00DIY: Must be in the genesPeople ask if I come from a creative family and I reply, "Well, I get my insanity from my mom. Does that count?"<br />Deny it as we may, we eventually turn into our parents. <br /><br /><span style="font-style:italic;">Exhibit A.</span><br />Much like my mother in years past, I spent countless hours baking holiday cookies over the past several weeks. Why? To give away, of course! There's just something rewarding about being able to send cookies to work with your husband, bring to church or give to your coworkers. You didn't think I made them to eat myself, did you?<br /><br /><span style="font-style:italic;">Exhibit B.</span> <br />Mom used to recruit my assistance in hand-making ornaments to give away as gifts. What did I do this year? Oh right, hand-made gifts for family and friends. <br /><br />The apple certainly didn't fall far from the tree. Granted, the craft may be different, but the sentiment is the same. Love you mom! <br /><br />Below are some examples of my mom's DIY specialty: Christmas stockings. She's hand-made Christmas stockings for every human and canine in our household. Since I couldn't sew a straight line if my life depended on it, I'll continue to defer this craft to my mom. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwZV0OCLeEdQkI733nZsM85U-8F6gL22ydRirSx9-6PMLL7tB0I-mi4JRm4wi2GnUSM0eqA0eeQu9UyE29at6pnLR-37y4Jx195RxXX_s_bW3jiLzgjJi-N6QGjU0nCOg_ole0wrp3cUg/s1600/DSC02754.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwZV0OCLeEdQkI733nZsM85U-8F6gL22ydRirSx9-6PMLL7tB0I-mi4JRm4wi2GnUSM0eqA0eeQu9UyE29at6pnLR-37y4Jx195RxXX_s_bW3jiLzgjJi-N6QGjU0nCOg_ole0wrp3cUg/s320/DSC02754.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5553497557533482914" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcInZOvahckZQpk6h7UJrkhIMk9dbGGsMePg7DX72yMvau2n67gdCjnHGcQMLrhJLMc566a4zqWPdkcbt9ZAwTW8px8HMfOvtunbdrj-xB6zjCDb47zFbRyUdwOKp5Qx7HnY6JLJ3fkqky/s1600/DSC02753.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcInZOvahckZQpk6h7UJrkhIMk9dbGGsMePg7DX72yMvau2n67gdCjnHGcQMLrhJLMc566a4zqWPdkcbt9ZAwTW8px8HMfOvtunbdrj-xB6zjCDb47zFbRyUdwOKp5Qx7HnY6JLJ3fkqky/s320/DSC02753.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5553497703477424050" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6BQ_GJPfT4YthmN2KQq5OYkmbjusk_xPA3tzjxaFWRdFU-IwfbjLfRqSb_AgF5m1TtYPp6DiRL11aNsrUdw-NP2xjRaLq6y9qvoLbcvHs15VBMTgdvPEBHXPJXqnfKJs1o06uBa32MAg/s1600/DSC02752.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6BQ_GJPfT4YthmN2KQq5OYkmbjusk_xPA3tzjxaFWRdFU-IwfbjLfRqSb_AgF5m1TtYPp6DiRL11aNsrUdw-NP2xjRaLq6y9qvoLbcvHs15VBMTgdvPEBHXPJXqnfKJs1o06uBa32MAg/s320/DSC02752.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5553497839492924978" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh350EYM5TsdXSVk0wBxA205uRRezUqc8hyphenhyphen-kwjnKia06F2qBVyKmcicBlHF2nopcUyszqspetDsovJLvavwA5ffQXS53btEJuQkHNGT79ip0d2ELucRIOF75ZglexO-IJ6NQqweCupViNl/s1600/DSC02751.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh350EYM5TsdXSVk0wBxA205uRRezUqc8hyphenhyphen-kwjnKia06F2qBVyKmcicBlHF2nopcUyszqspetDsovJLvavwA5ffQXS53btEJuQkHNGT79ip0d2ELucRIOF75ZglexO-IJ6NQqweCupViNl/s320/DSC02751.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5553497967537449170" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-24406665874851851582010-12-09T07:02:00.000-08:002010-12-09T07:14:53.367-08:00Chocolate Peppermint Bark<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrnNofKsAnJY0kYaCR59esvoGi90AANnIcYXDklvIgg13nAPZe9Eg4PxbFn9Q_d0SFSExRLZp1e_yEZfelXpmA24hZVKZCNMv5LMPFKVIIVhr1L8pwlcN6fN8PSni19QdfzHHEbsgu229/s1600/December+007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrnNofKsAnJY0kYaCR59esvoGi90AANnIcYXDklvIgg13nAPZe9Eg4PxbFn9Q_d0SFSExRLZp1e_yEZfelXpmA24hZVKZCNMv5LMPFKVIIVhr1L8pwlcN6fN8PSni19QdfzHHEbsgu229/s320/December+007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5548701170365719170" /></a><br />I love flipping through Crate and Barrel's and Williams Sonoma's holiday catalogs, dreaming about one day owning an entire set of Christmas-themed dinnerware, cookware, and accessories. I also drool over all their seasonal treats. Last week, as I was drooling over chocolate and cookies in the catalogs I realized, "I can do that!" So here is my take on Chocolate Peppermint Bark. <br /><br /><span style="font-style:italic;">Chocolate Peppermint Bark</span><br />1-12oz. bag white chocolate chips<br />1-12oz. bag semi-sweet chocolate chips (can substitute dark or milk chocolate)<br />1/2 c. crushed candy canes (about 4 regular sized candy canes)<br /><br />Line a 9X9 baking pan with parchment paper. In a double boiler, melt one bag of chocolate chips until smooth. Pour chocolate into pan and spread evenly with a spatula. In the double boiler, melt the other bag of chocolate chips. Pour over first layer of chocolate and spread gently with spatula. Crush candy canes in a small food processor, or put in a heavy-duty ziploc bag and crush with a heavy skillet. Sprinkle crushed candy canes evenly over the chocolate. Place pan in freezer until chocolate has hardened. Remove chocolate from pan, remove any stuck parchment paper. Break into small pieces for serving. Stores for several weeks in airtight containers or ziploc bags. <br /><br />This bark is easy to make and beautiful to bag up to give as little gifts to co-workers or teachers.Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-79165014836310059632010-12-07T07:24:00.000-08:002010-12-07T08:11:40.636-08:00DIY Bath SaltsEver since I realized I can order essential oils on <a href="http://www.amazon.com">Amazon</a> for cheap, I've been going nuts with DIY aromatherapy projects. Some of these items may or may not be Christmas gifts, so I'm keeping mum for the most part. But this particular bath soak is so lovely, I can't keep it to myself. Tis' the season for colds and congestion, and this particular bath soak is wonderfully soothing for airways and achy muscles.<br /><br /><span style="font-style:italic;">Cold Season Bath Salts</span> <br /><br />2 c. Sea Salt<br />1 c. Epsom Salt<br />1 c. Baking Soda<br />1/4 tsp. Eucalyptus oil<br />1/4 tsp. Tea Tree Oil<br /><br />Mix everything together and store in ziplocs or mason jars. <br /><br />This can also be used as a soothing foot soak, too!Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-64279791063392681742010-11-30T07:33:00.000-08:002010-11-30T07:42:50.529-08:00Holiday 4-R'sReduce, Reuse, Recycle, and Repurpose!<br /><br />We haven't made much headway with holiday decorations...<em>yet</em>. I emphasize "yet" because my husband likes to protest premature holiday decorations and celebrations. Meaning, we probably won't get a tree put up until the second full week of December - and that's purposeful, not because we're procrastinators. Due to his Scrooge-like behavior (Bah-humbug!), I have to sneak decorations one at a time. <br /><br />I started by repurposing the dining room centerpiece. This year, I'm trying to go for shabby-chic and used rusty jingle bells I picked up at an after-Christmas sale a few years ago. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Xm4qx5a671fLOENGS3s_RlLNdeefqGn8uIFdnBOaRtitSq2jh5mUv8wl_BbOk3vTtvauVUfxSFyE1Q98qiymmq1gwn2_ZsRowjrvBeOeS8WTpN3tGI8aWHGmAKYjcrqYrlLkv4vpUbyM/s1600/Fall+002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Xm4qx5a671fLOENGS3s_RlLNdeefqGn8uIFdnBOaRtitSq2jh5mUv8wl_BbOk3vTtvauVUfxSFyE1Q98qiymmq1gwn2_ZsRowjrvBeOeS8WTpN3tGI8aWHGmAKYjcrqYrlLkv4vpUbyM/s320/Fall+002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545368072976005362" /></a><br /><br />I then moved on to redecorating my multiseasonal, multipurposeful pine cone wreath! I picked up cheapo ribbons from Target and went to town:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMcEsOyraAv3g-9HuXyls6Iv7Dn-vqFBmeNYN2lhHI89ySU_bpP8oQsG9z_B4fjGY0chyoMuZj5I72zEh5sv_HJpH_I2R67XZxj6IZ_bCAu_yeh_W0x6WnYwxRUFpQOoEBzZ9_z-OziSB/s1600/Fall+003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMcEsOyraAv3g-9HuXyls6Iv7Dn-vqFBmeNYN2lhHI89ySU_bpP8oQsG9z_B4fjGY0chyoMuZj5I72zEh5sv_HJpH_I2R67XZxj6IZ_bCAu_yeh_W0x6WnYwxRUFpQOoEBzZ9_z-OziSB/s320/Fall+003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545368532030773714" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-29048137776125032582010-11-27T06:35:00.000-08:002010-11-27T06:55:09.850-08:00Go-To BreadThe thought of making bread usually intimidates people (unless they have a breadmaker machine, which I think is cheating anyway). Around the holidays, I hand-make (and hand knead) several loaves of bread. I think bread is one of the most versitile gifts you can give. <br />Last year, I gave loaves of bread as "thank-yous" to neighbors who had loaned us miscellaneous items when we first moved into our home.<br />This Thanksgiving, I brought a loaf of bread as a gift for our generous hosts. This is a long-standing tradition in my family. Every year, my mom makes the same loaf of bread to bring to Thanksgiving. This no-knead bread is both visually appealing and delicious. <br /><br /><em>Finnish Rieska </em><br />2 c. lukewarm water<br />1 1/2 tsp. crushed caraway seeds<br />1 package active dry yeast (not "quick rise")<br />1 Tbsp. brown sugar<br />2 tsp. salt<br />1 c. pumpernickel rye, graham, or whole-wheat flour<br />3 c. bread flour<br /><br />Glaze:<br />1 egg white beaten with 1 Tbsp. water<br />Fresh herbs: sage, chives<br /><br />In large mixing bowl, stir together water, yeast, brown sugar, and salt. Let stand 5 minutes until yeast begins to foam. Stir in the dark flour, then bread flour and caraway seeds. Beat well. Cover with damp dish towel and allow dought to rise in warm place until doubled, about 1-2 hours. Cut a piece of parchment paper to fit a large pizza pan. Coat parchment paper with dark flour. Turn dough out onto paper and flatten with your hands to make a circle about 12 inches in diameter. Cover and let rise until puffy. Preheat oven to 375. Brush top of loaf with beaten egg white and water. Arrange fresh herbs in decorative pattern on the top. Brush loaf again with egg white, making sure to coat the herbs. Bake for 20 to 25 minutes until the loaf spring back when touched. Remove from oven and cool on a rack. <br /><br />Here's about what it should look like:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7B9TUFFtHeCqhh-DT8uExfsewVeCJ8erC1Av1AFwj6IjfQa1K8WCzfoOQ8a1BX_BX1e4eGhP0SrG94E-_wfwgfbEyIDyJXOBkrosmErs1f41rOqt1xXYSUfmUsCOZG9UfkkhLfNL_9pIj/s1600/Fall+009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7B9TUFFtHeCqhh-DT8uExfsewVeCJ8erC1Av1AFwj6IjfQa1K8WCzfoOQ8a1BX_BX1e4eGhP0SrG94E-_wfwgfbEyIDyJXOBkrosmErs1f41rOqt1xXYSUfmUsCOZG9UfkkhLfNL_9pIj/s320/Fall+009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5544242838514487202" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com1tag:blogger.com,1999:blog-3214589537642390312.post-10045898579419590542010-11-20T06:10:00.000-08:002010-11-20T06:21:43.675-08:00Garden UpdateIt may have taken a few months, but we now have our first peas!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9ETcbYDUpVBwSSOuk9y-JD6G-uo21utxhCag_lnCW2bVCk2upiDg9vNpZbVO-SzXm6lCNMvfys811j2TN04SKOSK-XJXdFJ_uDyYeLyz0OYB9OAzQkVXv0JvigHCbIQ3ej4P38Cc7ofn/s1600/Fall+2010+013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9ETcbYDUpVBwSSOuk9y-JD6G-uo21utxhCag_lnCW2bVCk2upiDg9vNpZbVO-SzXm6lCNMvfys811j2TN04SKOSK-XJXdFJ_uDyYeLyz0OYB9OAzQkVXv0JvigHCbIQ3ej4P38Cc7ofn/s320/Fall+2010+013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541634437999168194" /></a><br /><br />Despite a few nights of cold temperatures (though it didn't frost in our backyard), we continue to have chilies (which I keep adding to my <em>riesta</em>), tomatoes, and blooms on our eggplants. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60WlfrZQgJMmZ6TSBgvtUkg7E31rOCEN0waXC3NmuyVChY-15n7up2F6jsQDkptVMyBFkl22_SXP_BLB0BSrH7R0KmFU8OR1imUKdIRPNgeQDEGF_G1Y-ffKwyNpmL7_YI3jTqQCPIj3b/s1600/Fall+2010+017.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60WlfrZQgJMmZ6TSBgvtUkg7E31rOCEN0waXC3NmuyVChY-15n7up2F6jsQDkptVMyBFkl22_SXP_BLB0BSrH7R0KmFU8OR1imUKdIRPNgeQDEGF_G1Y-ffKwyNpmL7_YI3jTqQCPIj3b/s320/Fall+2010+017.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541634973309368930" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dg1YkwN3gfCZlaLrFwize-LHc1PicjMazgIMRQ1_kbgdmymWulUkaMZpZr3WqUav11J2Wim4Qs2lnZ6q7tSSHmaKHtOriB0ODos119f8OHMuPQCz41zKexgpnRo63qTsalSdWmSgweNl/s1600/Fall+2010+021.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dg1YkwN3gfCZlaLrFwize-LHc1PicjMazgIMRQ1_kbgdmymWulUkaMZpZr3WqUav11J2Wim4Qs2lnZ6q7tSSHmaKHtOriB0ODos119f8OHMuPQCz41zKexgpnRo63qTsalSdWmSgweNl/s320/Fall+2010+021.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541635235962339874" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9EWFQGtxhwp8tYCe6FmrioDTELxPw0Awj3sFAJFwCw1ndLqaP_aVe5c6HXWYEeBkdHYJoUl4Yv6CkXfcxNnOWDDXdx63F5CSlVjtjVg2lsj8hEqhgfIa3EUcw2HEXWxLnuSP_P6dV8To/s1600/Fall+2010+019.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9EWFQGtxhwp8tYCe6FmrioDTELxPw0Awj3sFAJFwCw1ndLqaP_aVe5c6HXWYEeBkdHYJoUl4Yv6CkXfcxNnOWDDXdx63F5CSlVjtjVg2lsj8hEqhgfIa3EUcw2HEXWxLnuSP_P6dV8To/s320/Fall+2010+019.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541635527453568034" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HW9f3-gOmiCmgyBrdRROj8tpsqpUnE-zCJljB1JlDRorYgG5scdR8eE7oWMRulq_v4oExPugR7d12Dou8q-6wssSrpqAvCrTEvfPnGWDPTZw-gxf7W_9wwv0Ww1vYCjb73Frffw6La8j/s1600/Fall+2010+022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HW9f3-gOmiCmgyBrdRROj8tpsqpUnE-zCJljB1JlDRorYgG5scdR8eE7oWMRulq_v4oExPugR7d12Dou8q-6wssSrpqAvCrTEvfPnGWDPTZw-gxf7W_9wwv0Ww1vYCjb73Frffw6La8j/s320/Fall+2010+022.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541635872910018354" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKAp9rJsr-tOj-hW_CMw1NOrNJ8g5c_MQy1MZE58Skw46b091bi1qKMOrcifULIImDeqWT6ox2YFEoCkM4BThy3FyZa4az62BScp5TUi23LyQ6oZRmpVPUjChsncPrv-VSC3uGhErDTua/s1600/Fall+2010+023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKAp9rJsr-tOj-hW_CMw1NOrNJ8g5c_MQy1MZE58Skw46b091bi1qKMOrcifULIImDeqWT6ox2YFEoCkM4BThy3FyZa4az62BScp5TUi23LyQ6oZRmpVPUjChsncPrv-VSC3uGhErDTua/s320/Fall+2010+023.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541636024018801570" /></a><br /><br />Perhaps one of the greatest benefits to gardening in Middle Georgia is this crazy-long growing season. Now that it's cooler, the plants seems happier and there is virtually no bug problem. Happy plants = happy gardener!Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-69920225049865451232010-11-09T05:19:00.000-08:002010-11-09T05:36:32.899-08:00The Great Fall Tomato Harvest<em>Dear God of the garden,<br /><br />We thank Thee for Thy mercy and protection during the first, second, and third frosts of the year. We exalt Thee for Thy provision of a bountiful harvest of tomatoes. Glory to God in the highest, Amen.</em> <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dUeQ5grjLZ_5oVs7n1rHhS7QCiO8o5_W_OjW8-CvCnexGQ_1ziiBnb_ORcDwU4NEL9iWojgP3qwtPMURh0dy-auRQgy6Rs2FC-2_7WO3r8v-EXSxWsTkClgh3FKJYDghwn2G9G0cF1D1/s1600/Fall+Garden+008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dUeQ5grjLZ_5oVs7n1rHhS7QCiO8o5_W_OjW8-CvCnexGQ_1ziiBnb_ORcDwU4NEL9iWojgP3qwtPMURh0dy-auRQgy6Rs2FC-2_7WO3r8v-EXSxWsTkClgh3FKJYDghwn2G9G0cF1D1/s320/Fall+Garden+008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5537539784402194194" /></a><br /><br />They may not be the prettiest tomatoes in the world, but you wouldn't be too pretty either if you survived three frosts, three nights in a row with nothing to protect you but a flannel sheet. As posted last week, we're also harvesting the larger green tomatoes. But these red(ish), ripe tomatoes I set my mind to tendering them to fruition. Patience pays. <br /><br />In honor of our tomato bounty, I thought I'd share a recipe. This recipe was inspired by a recipe sent to me by a (vegan) college friend. She recently enjoyed vegan biscuits and gravy at the <a href="http://www.groveparkinn.com">Grove Park Inn </a>in Asheville, NC. <br /><br /><em>Kate's Tomato Gravy </em> <br />2 T. Olive Oil<br />2 T. Flour<br />1 small onion, diced<br />1 c. green tomatoes, diced<br />1 can diced tomatoes<br />1 c. almond milk<br />1 t. lemon juice<br />Smoked paprika to taste (about 1 t.)<br />Tabasco sauce to taste (about 1 t.)<br />salt and pepper to taste<br /><br />In a large saucepan heat olive oil over medium heat. Add onion and green tomatoes; sautee until soft. Add flour and stir until a thick paste forms (also called a roux). Gradually whisk in almond milk. Gradually whisk in the canned tomatoes (plus liquid) and lemon juice. The mixture should be the consistency of thick gravy. If too thick, gently whisk in more almond milk. Stir in paprika, tabasco, salt, and pepper. Adjust according to personal preference. Serve with biscuits.Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-49909723004525785172010-11-04T05:53:00.001-07:002010-11-04T06:02:08.100-07:00Garden UpdateNothing much came of the carrot and beet seeds I planted, but the greens (turnip, mustard, kale) seemed to do well despite hot temperatures early this fall. Now that it's cooling down, I'd expect the garden to start dying off. On the contrary! The two tomato plants that didn't produce anything all summer long are finally producing tomatoes. And in abundance, I might add! In anticipation of the coming first frost, Marcus harvested some green tomatoes (pictured below). <br /><br />The pepper plants seem to not know when to stop producing also! We finally harvested some habanero peppers (pictured below), though we're not quite sure what to do with them. <br /><br />Our eggplant plants are flowering again, so I'm keeping my fingers crossed that we'll get more eggplant this fall. I have a feeling in the next few days we'll be covering plants like crazy, including our more delicate herbs. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFdyRA6XZR7kKnSxKuUVFn7aIRMYrf1g5e76UNF6SAf_bqLlzw_AqivhVMhxFHqj1F8RHazCubHh2eYDWWd0K_SbAevB3EvQnUezcu88wzl4a4NSxlod-RV39DBzVz-6mRrxzzfy40xUi/s1600/Fall+013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFdyRA6XZR7kKnSxKuUVFn7aIRMYrf1g5e76UNF6SAf_bqLlzw_AqivhVMhxFHqj1F8RHazCubHh2eYDWWd0K_SbAevB3EvQnUezcu88wzl4a4NSxlod-RV39DBzVz-6mRrxzzfy40xUi/s320/Fall+013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5535678932806297778" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-25781077848696968072010-10-23T08:19:00.001-07:002010-10-23T09:02:10.931-07:00Last week in VeganvilleIt's been a few weeks since I've posted a recipe. Since my husband returned from his deployment, we've finally started getting back into a normal routine, which happens to include weekly menu planning. If you haven't done it before, I would highly recommend menu planning. It is a HUGE stress reliever for us. We used to do a lot of this:<br />"What's for dinner?<br />"I dunno. What do you want?"<br />"Well what did we pull out?"<br />"Nothing."<br />"Okay. What do you want for take-out?"<br />And then we get frustrated with one another because we can't agree on take-out.<br />The best part about menu planning is how much money you save at the grocery store. I pick up weekly adds for our local grocery stores and sometimes menu plan based on what's on special that week. This past week, I saved $30 on my grocery bill using weekly ads and manufacturer's cupons. Booyah. <br />To make menu planning easier, we bought a magnetic dry-erase board to post in our kitchen. It helps us keep tabs on what's coming up (in case anything needs to thaw or soak), and also keeps a running grocery list. Since it's magnetic, we can attach cupons to the board that are either about to expire or are relevant to this week's menu. <br /><br />Anyway, on to what you really care about: recipes!<br /><br />The best part about this past week in Veganville? My husband eating several vegan or vegetarian meals without blinking an eye. One of the more deceptive meals (i.e. makes one think they're eating meat when they're actually not), was chili. Chili making was somewhat of a sacred art in my family growing up. My dad taught me how to make chili without a recipe and how to blend the spices for the perfect pot of chili. Since I think there's no right or wrong way to make chili - proportions of beans and spice change based on personal preference - I'll give you my general outline my vegan chili. <br /><br /><em>Nelson's Vegan Chili</em><br />Black beans* <br />Red beans*<br />Kidney beans*<br />Boca burger or Morningstar Mealstarter crumbles (optional)<br />Chopped onion<br />Garlic<br />Chopped carrot<br />Chopped celery<br />Chopped pepper**<br />Canned diced tomatoes<br />Tomato paste<br />Vegetable broth<br />Cumin<br />Chili Powder<br />Smoked paprika<br />Dry Bay Leaf<br />Secret ingredient***<br /><br />*I buy dry beans (they're cheaper and have less sodium than canned beans). Please note dry beans require an extra step of soaking overnight (or 6-8 hours)<br />**Depending on how spicy you like your chili, you can use chopped bell pepper, jalepeno pepper, or serano pepper. With hot peppers like jalepenos and seranos, remove the seeds and white veins to limit the heat. <br />***I say "secret ingredient" because I think you ought to make your chili your own. Find a unique ingredient you think really "makes" the chili for you. I typically use the same secret ingredient my dad always used, but sometimes I'll throw in some other spices if I'm feeling adventurous. <br /><br />Sautee onions, garlic, carrots, celery, and peppers in olive oil in a large stockpot. Once onions begin to soften, add spice combination (plus secret ingredient) and mix well. Add diced tomatoes. Add vegetable broth and bring to a simmer. Stir in tomato paste. Add beans, crumbles, and bay leaf and return to a simmer. Reduce heat and simmer for at least 1 hour. The longer chili cooks, the more developed the flavors become. Salt and pepper to taste. Garnish with avocado, cilantro, Tofutti sour cream, or soy cheese. <br /><br />Here's another original recipe that won my husband over this week...<br /><br /><em>Roasted cauliflower with Israeli couscous</em><br />For the cauliflower:<br />1 head cauliflower, broken into bite-sized florets<br />2 T. Olive Oil<br />Ground cumin<br />Salt and Pepper<br /><br />Preheat oven to 450. In a bowl, toss cauliflower with olive oil, cumin, and salt and pepper. Spread on a foil-line baking sheet. Bake for 15 minutes, or until cauliflower is fork-tender. <br /><br />For the couscous:<br />1 c. Israeli couscous<br />1 T. olive oil<br />1 small yellow onion chopped<br />1/4 tsp. cumin seeds<br />1/4 tsp. safron threads<br />1 cinnamon stick<br />1 dried bay leaf<br />1 1/2 c. vegetable broth<br /><br />Garnish:<br />1/4 c. toasted pine nuts<br />1/4 c. fresh chopped parsley<br />t tsp. fresh grated lemon zest<br /><br />Heat olive oil in small saucepan over medium heat. Add onion, sautee until soft and transluscent. Add cumin, safron, cinnamon, bay leaf, and couscous. Stir ingredients over medium heat until couscous looks toasted (golden to light brown). Stir in vegetable broth and bring to a boil. Reduce heat and simmer until all liquid is absorbed, stirring frequently. Remove bay leaf and cinnamon stick. Serve topped with the roasted cauliflower, sprinkling garnishes over the entire dish.Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-55047997823121477932010-10-20T07:31:00.000-07:002010-10-20T07:41:59.997-07:00Christmas DIY UpdateI've begun my Christmas gift DIYs so I won't be posting those projects until after Christmas. Don't want to spoil it for the recipients, of course. But I am SO excited to make these gifts! I'm accquiring supplies and am itching to get going. <br /><br />I also have a "Hearts, Hands, Pots and Pans" logo in the works to label gifts, and will share that ASAP.Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-20097968279581528822010-10-07T09:05:00.000-07:002010-10-07T09:19:07.728-07:00DIY Pinecone WreathNow comes the time of year when I'm hesitant to make too many posts about DIY projects for fear I'll spoil Christmas presents. Thankfully the purpose of this project was to enhance the outdoor aesthetics of my house. <br /><br />I've been collecting pinecones for almost a year with the intent of turning them into multiple craft projects. I was inspired to create a plain pincone wreath that I could decorate according to season. <br /><br />For this project, you'll need:<br />30-50 pinecones, various sizes<br />Wire floral wreath frame<br />Floral wire, brown or green <br />Wire cutters<br />Hot glue gun<br />Hot glue sticks<br /><br />I began by taking the larger pinecones and attaching them to the wreath frame with wire. I alternated cones facing in and out. Where there were large gaps with the frame showing, I took small pinecones and attached them with wire to the frame. I then began layering pinecones on top of the "base layer" and attaching them with hot glue. I then loosely fixed the autumnal touches to the wreath with wire - this is so I can easily swap these out for Christmas-y accents in a few months. <br /><br />Here's the finished product:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPOxIGl7tdpcF2mdcu4VspNTALL39oLJ8lfndnlSYmF6JX1HNX9X-wAQPP9tMRstLXqDmNLbfMfxYVxK_rDX1MhaVZa48koZl7klelcxSuicYYixxJwCs3_HE3SJHuEXrfG_NBoqVc7lE/s1600/Fall+2010+051.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPOxIGl7tdpcF2mdcu4VspNTALL39oLJ8lfndnlSYmF6JX1HNX9X-wAQPP9tMRstLXqDmNLbfMfxYVxK_rDX1MhaVZa48koZl7klelcxSuicYYixxJwCs3_HE3SJHuEXrfG_NBoqVc7lE/s320/Fall+2010+051.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525339036108180050" /></a><br /><br />Front door fall display, complete with mums and pumpkin:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNO1QNUW51T6LwCYKyqvpfLlpL1U2Njb1Ln7fFRPSyJQ_AX961PC3xWFTifdQGUxOGqLSQJS0Pgpf4skgFTSjgGex5zbHNK2QLI5HFIJ3jXzv3YNvOhhJlx1PsCiYRR7JqvqEJEr30K4e/s1600/Fall+2010+049.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNO1QNUW51T6LwCYKyqvpfLlpL1U2Njb1Ln7fFRPSyJQ_AX961PC3xWFTifdQGUxOGqLSQJS0Pgpf4skgFTSjgGex5zbHNK2QLI5HFIJ3jXzv3YNvOhhJlx1PsCiYRR7JqvqEJEr30K4e/s320/Fall+2010+049.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525339287828679058" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-22391922900699781612010-09-28T06:08:00.000-07:002010-09-28T06:23:37.560-07:00Veganville Bakery: Carrot, Nut, and Seed BreadThis hearty, nutritious and delicious bread is perfect for the season. Here in Middle Georgia, we're almost upon the time of year when carrots are in season and we're getting ready to shake down the pecan trees. Since I'm all about being seasonal with ingredients, I thought I'd share my take on a Joy of Cooking recipe. <br /><br /><em>Carrot, Nut, and Seed Bread</em><br />Makes One 9X5 in. loaf<br /><br />1 1/2 c. all-purpose flour<br />1 t. baking soda<br />1 t. baking powder<br />1/4 t. ground cinnamon<br />3/4 c. sugar<br />2 eggs worth of egg substitute (3 t. Ener-G + 6 T. H2O)<br />1/2 c. vegetable oil<br />1 t. vanilla<br />1/2 t. salt<br />1 1/2 c. grated carrots*<br />1/2 c. flax seeds<br />1/2 c. (+1/4 c.) ground pecans<br />1 T. wheat germ<br /><br />*I used the attachment for my food processor to grate the carrots to save time and energy. <br /><br />Preheat oven to 350. In medium bowl, whisk together flour, baking soda, baking powder, and cinnamon. In large bowl, whisk together sugar, egg, oil, vanilla, and salt. Stir in dry ingredients. Fold in carrots, flax seeds, and 1/2 c. pecans. Crape batter into greased 9X5 loaf pan. Sprinkle top with 1/4 c. pecans and wheat germ. Bake 45 minutes to one hour (until bread pulls away from the sides of the pan). Cool in the pan for 10 minutes. Unmold loaf to finish cooling.Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-89678043767427199522010-09-18T05:22:00.000-07:002010-09-18T05:39:31.120-07:00The Veganville Bakery: Pumpkin MuffinsTwo of my favorite things in the world come in the fall: college football and pumpkin flavored things. Even thought it's still in the mid-90's in Middle Georgia, it's no reason to NOT indulge in pumpkin things. Yesterday, I made perfect vegan pumpkin muffins. These take the cake (or muffin) as the best vegan baked good I've produced thus far. <br /><br /><em>Vegan "Punkin" Muffins</em><br />Dry ingredients:<br />2 c. all-purpose flour<br />1 T. baking powder<br />1/2 t. salt<br />1/3 c. sugar<br />1 t. ground cinnamon<br />1 t. ground nutmeg<br />Wet ingredients:<br />2 large eggs worth of egg substitute (3 t. Ener-G + 6 T. H20)<br />1 c. plain almond milk<br />2/3 c. sugar (white or brown)<br />1/3 c. vegetable oil<br />1 t. vanilla<br />1 c. cooked pumpkin<br /><br />1/2 c. pepitas (pumpkin seeds)<br /><br />Preheat oven to 400. Line a standard 12-muffin pan with paper liners. Whisk dry ingredients together. Whisk wet ingredients together in a separate, large bowl. Add dry ingredients to wet, and stir gently until combined (DO NOT OVERMIX). Fold in pepitas. Fill muffin cups. Sprinkle extra pepitas over batter in cups (optional). Bake for 18-20 minutes, or until toothpick inserted in a muffin comes out clean. Let cool before removing from pan. <br /><br />These are so yummy and really filling!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eqjk-ks17fkOy-6Mf96qpJCArzmBkbCYTj6TsuExx5wyJ_Q0HRpkOVaZhBoR0WPmE-rr76-hneFhHNIiMGlbnms9uA6BK57_-VEgf4taYJJ4dFo5hX96fxaeFN6BB-x2sC4e0bmm68in/s1600/September+001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eqjk-ks17fkOy-6Mf96qpJCArzmBkbCYTj6TsuExx5wyJ_Q0HRpkOVaZhBoR0WPmE-rr76-hneFhHNIiMGlbnms9uA6BK57_-VEgf4taYJJ4dFo5hX96fxaeFN6BB-x2sC4e0bmm68in/s320/September+001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5518232039328703490" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-26922939224955790242010-09-09T09:18:00.001-07:002010-09-09T09:25:37.620-07:00Autumnal touchesI haven't dug into any major projects since the holiday weekend, but I have been trying to touch-up the house with a little fall flair. <br /><br />I picked up some fake fall foliage from Michael's (how'd ya like that alliteration?!)and have been using it sparingly around the house. Our dining room centerpiece was one place that needed a pick-me-up. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFXy6CQZmqNt7Hm-hhboATpHS6S9emOSVHmun6YnaSrzaIaS6CPmlScRNPAwbCTYKL7EhYS28eseIxf8WsIPatFKeQu1xVujUXntCsapPFASDdHXLRJB8e0pfsN5O_HCiYRioHSvh6Bnl/s1600/September+027.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFXy6CQZmqNt7Hm-hhboATpHS6S9emOSVHmun6YnaSrzaIaS6CPmlScRNPAwbCTYKL7EhYS28eseIxf8WsIPatFKeQu1xVujUXntCsapPFASDdHXLRJB8e0pfsN5O_HCiYRioHSvh6Bnl/s320/September+027.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5514950363204424578" /></a><br /><br />I've also been running out of ideas for ways to use our hot peppers from the garden. Then it came to me...a chili <em>riesta</em>. Here's the beginning of my <em>riesta</em>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnUv0DOPKHbumlSmPuN7uojY1cGXiikJcAoSWi03rL4MjxvlP7jPL9K9fVHf-QWbxWMIoPKGoaFiFjhHCCd3rb80RusC7_IvM7_3H_7gn_3UdxgUvsaAFNO4EfmTujrBzWVBPFO8h6R1C/s1600/September+031.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnUv0DOPKHbumlSmPuN7uojY1cGXiikJcAoSWi03rL4MjxvlP7jPL9K9fVHf-QWbxWMIoPKGoaFiFjhHCCd3rb80RusC7_IvM7_3H_7gn_3UdxgUvsaAFNO4EfmTujrBzWVBPFO8h6R1C/s320/September+031.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5514950514739185666" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-6983274729226068322010-09-09T09:03:00.000-07:002010-09-09T09:16:45.326-07:00Last Week (or so) in VeganvilleLast week I was in desperate need of comfort food. Being nearly full-blooded British, I decided Shepherd's Pie was in order. <br /><br /><em>Vegan Shepherd's Pie</em><br />1 large baking potato, cubed<br />2 T. margarine (I like Earth Balance)<br />2 T. Tofutti sour cream<br />1 T. chopped fresh chives<br />1 large carrot, peeled and chopped<br />1 stalk celery, chopped<br />1 c. Baby Portobello mushrooms, sliced<br />1/4 c. white onion, chopped<br />1 T. garlic, minced<br />1/2 c. frozen peas<br />1/2 c. vegetable (or mushroom) broth<br />1 sprig fresh Thyme<br />Olive oil<br />salt and pepper<br /><br />Preheat oven to 375. Place potato in large saucepan and fill with water. Bring potato and water to a boil; boil until potatoes are fork tender. Drain potatoes. Mash with margarine, sour cream, chive, salt, and pepper. Set aside. <br />In medium-large saucepan, heat olive oil over medium heat. Add onion, garlic, celery, carrot and mushrooms. Cook until vegetables are tender. Add vegetable broth and thyme sprig. Simmer for 10 minutes. Add peas; cook until fully heated. Salt and pepper to taste. <br />Pour vegetable mixture into medium-sized casserole dish. Spoon potato mixture over the top and smooth with spatula. Bake in oven for 15 minutes. Enjoy!<br /><br />This made about 3-4 1 cup servings. Expand amounts as necessary for your family, or try swapping different veggies based on preference or what's in season! Lately, I've been substituting leeks for onions in recipes.Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-84879792803908499732010-08-31T12:10:00.001-07:002010-08-31T12:30:21.330-07:00Canned CreationsMy first attempts at canning have been a success in the sense that all of my jars have sealed (depressed or "innie" button). Being that it's kind of hard to stick your finger in to taste a boiling pot of syrupy water, I have yet to taste anything. So far I'm leaving it up to chance and the honesty of close friends and relatives (yes, I've already given some away as gifts). <br /><br />My first canning creation was pickled jalepenos and pickled okra. I followed a simple, all-purpose-pickling recipe from "Joy of Cooking." I didn't have any pickling spice so I forged my own picling spice using what I had on hand.<br /><br /><em>Kate's Pickling Spice</em><br />1 cinammon stick<br />1 bay leaf<br />5 whole peppercorns<br />10 whole mustard seeds<br />3-5 whole cloves<br />5 whole corriander seeds<br />1 whole allspice<br /><br />Place ingredients in a small swatch of cheesecloth. Tie ends together with kitchen twine. Use based on recipe. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYeADZYblIu1n5A9ZkW2bYzPH7Qk_Ta9PnSgkDLg9weArrTFo0wgYj2d04EKDu9bUiC-3r8Vrmsl1qDfGqDI5RdAUdRAR_5PK9TJV8zweVz98_Yf3gGiT05N-kHKfKtHm8tiyMCIlrF1yT/s1600/August+003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYeADZYblIu1n5A9ZkW2bYzPH7Qk_Ta9PnSgkDLg9weArrTFo0wgYj2d04EKDu9bUiC-3r8Vrmsl1qDfGqDI5RdAUdRAR_5PK9TJV8zweVz98_Yf3gGiT05N-kHKfKtHm8tiyMCIlrF1yT/s320/August+003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5511658050092489154" /></a><br /><br /><br />My second canning creation was Hot Pepper Jelly. I combined concepts and ingredients from both "Joy of Cooking" and the recipe on the pectin package. Since I had an overabundance of hot peppers, I used a combination of cayenne, jalepeno, and serano peppers and did not include bell peppers. I have yet to try a sample of the finished product, but I'm sure it is HOT! My hot pepper jelly appears to have set properly, but I'm a little frustrated at its appearance nonetheless. I was hoping for more suspended solids. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzFmbwG7SadkoAmei8GEFLmlD2q2xirBUR4CS0-rUZ7MH6a7lgODVQTskquH-5WLwJZu4gJjODZV6K5K4aRnnEKR7tZM50yH5Q5OHYtnRMYBp1rwm-prH_vY9i8eovQAiZ8a02Ynsg2YL/s1600/August+003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzFmbwG7SadkoAmei8GEFLmlD2q2xirBUR4CS0-rUZ7MH6a7lgODVQTskquH-5WLwJZu4gJjODZV6K5K4aRnnEKR7tZM50yH5Q5OHYtnRMYBp1rwm-prH_vY9i8eovQAiZ8a02Ynsg2YL/s320/August+003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5511658238041262226" /></a><br /><br /><br />I've been told I need to bottle-up my salsa recipes, and finally, I took it literally. Our tomatoes are done (as mentioned in the previous blog post), but the tomatillos keep on coming. Here's my recipe for salsa verde.<br /><br /><em>Salsa Verde</em><br />2 cups of chopped tomatillos<br />1 clove garlic<br />1 green bell pepper<br />2 serano peppers (seed and devein optional depending on how hot your like your salsa)<br />Juice from one lime<br />2 T. fresh cilantro, chopped<br />2 T. sugar<br />salt and pepper to taste<br /><br />Combine first 4 ingredients in a food processor. Pour mixture into a small saucepan, and bring to a simmer over medium-low heat. Add lime juice, sugar, salt, and pepper. Simmer for about 5 minutes. Turn off heat and gently stir in cilantro. Can according to your typical process. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_JivJXb1xHH61QN0nkNnAZSg60H0IKQr58sCPN9YYOQQsbyCooxG0uT1U98A_GBn2H0nY8HXUTluO5x8K2xR9pe1C70AuWg87mItqD9hs0iCpZz1gpuwEY6pzEMohIq03K2Q8SUaWyJl/s1600/August+002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_JivJXb1xHH61QN0nkNnAZSg60H0IKQr58sCPN9YYOQQsbyCooxG0uT1U98A_GBn2H0nY8HXUTluO5x8K2xR9pe1C70AuWg87mItqD9hs0iCpZz1gpuwEY6pzEMohIq03K2Q8SUaWyJl/s320/August+002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5511658415463444706" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0tag:blogger.com,1999:blog-3214589537642390312.post-49943658118364775082010-08-24T07:04:00.001-07:002010-08-24T07:19:13.683-07:00Garden UpdateI realized I haven't posted in a while about the garden. Fortunately, unlike the rest of my life, the garden has gotten out of control! I kindly refer to the eggplant, okra, and basil as trees and to the tomatillo as "the big green monster." Since my husband has been away, I honestly have not applied a single fertilizer, insecticide, or herbicide. Surprisingly enough, the plants keep on growing. (I do weed and prune from time to time - go me!) <br /><br />Our tomatoes are done for the season, but our eggplant, okra, tomatillos and peppers continue to produce. Sometimes I'm not quite sure what to do with all of them, so I've started dabbling with canning. So far I've pickled okra and jalepenos, and I'll find out in a few weeks how they actually taste! If they're decent, I'll share the recipe. If they're a complete failure, I'll pretend like it didn't happen.<br /><br />Fall/winter veggies I started from seed seem to be doing okay. I think it's been way too hot for some of the seeds, especially peas and carrots. Hopefully in a few weeks I'll start harvesting greens and pole beans. Here are some recent photos:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0cIa3xJtfz44C5mEFVTnpSgWQoYix5PEKI5dATvOScW3NLfORG1ItgGyNcfXszk4O3JpqCV_7RTZk4w9mo5hXFoUO8QwbOSa7366rT3RVllcXrXZ354jieHCDtinXeZTpARvhiPwX3JK/s1600/August+009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0cIa3xJtfz44C5mEFVTnpSgWQoYix5PEKI5dATvOScW3NLfORG1ItgGyNcfXszk4O3JpqCV_7RTZk4w9mo5hXFoUO8QwbOSa7366rT3RVllcXrXZ354jieHCDtinXeZTpARvhiPwX3JK/s320/August+009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508978425346159538" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_5Q05B7fkAJR701zLiBADKRMwZU6S6oiW24p6coqFtGe0lRSEzvqeq40NpIvprR46gzdDEMAj4831NTZEvAmEObr3K9nIdjkzKUXxPstI9RWBr9NAT35nn9OCLvguH_uvpiUIN8csPNd/s1600/August+010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_5Q05B7fkAJR701zLiBADKRMwZU6S6oiW24p6coqFtGe0lRSEzvqeq40NpIvprR46gzdDEMAj4831NTZEvAmEObr3K9nIdjkzKUXxPstI9RWBr9NAT35nn9OCLvguH_uvpiUIN8csPNd/s320/August+010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508978598003796898" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5cU_ct2grhGM3qf3LSSHXKDYuF3l_RiFkt97hfm7tzgGBLGmYA0LogChOv2iGyhrjNV1rT9dhf_w2HslWFUuRh4rZ8dfZrlcfIA-Y4AElBVasnm_S-bCsXPW7YE5NTkK1okF44TeEZIC/s1600/August+011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5cU_ct2grhGM3qf3LSSHXKDYuF3l_RiFkt97hfm7tzgGBLGmYA0LogChOv2iGyhrjNV1rT9dhf_w2HslWFUuRh4rZ8dfZrlcfIA-Y4AElBVasnm_S-bCsXPW7YE5NTkK1okF44TeEZIC/s320/August+011.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508978752439482386" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10VdSOChYYcR2MK71902e871t7zmvLjsO9nMmQWX9bpznfvA0fUt-EuGcjI59pncy6PLBV4tZjarn0h3fQ_Dk0aAjld5-lqKG5SzQyLF8v5p5Z7usF7C3idjirFGo2lrFdg1cxVraPnzP/s1600/August+012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10VdSOChYYcR2MK71902e871t7zmvLjsO9nMmQWX9bpznfvA0fUt-EuGcjI59pncy6PLBV4tZjarn0h3fQ_Dk0aAjld5-lqKG5SzQyLF8v5p5Z7usF7C3idjirFGo2lrFdg1cxVraPnzP/s320/August+012.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508979008542861746" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRHsQFC9ZypagGGNRbX2XDg9J9MNfL8LQgEqpGncjCFG1LBtBK_dAr3v00UL784p8mHOxDr1PKi7f5JFrWdJXqvS4Ua3oPpPFVX3W-_Ot8Uod2ukrVv8tKcZ6Ma05MmPm6X28v5CtVKNA/s1600/August+014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRHsQFC9ZypagGGNRbX2XDg9J9MNfL8LQgEqpGncjCFG1LBtBK_dAr3v00UL784p8mHOxDr1PKi7f5JFrWdJXqvS4Ua3oPpPFVX3W-_Ot8Uod2ukrVv8tKcZ6Ma05MmPm6X28v5CtVKNA/s320/August+014.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508979149654507906" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UK0NP5jTVw8Y6jhabc5F3Fa4fJ-CPks5y_5fTH8SZroyT6Oc9wx1oJALgSw34nNpdsX47IbDSdjKb-JCnGK6TSLPRnMYCaulkBoh4ClQ9qW0mK7SseMk08DGFapVosrk0Yt_mzhVNZQx/s1600/August+013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UK0NP5jTVw8Y6jhabc5F3Fa4fJ-CPks5y_5fTH8SZroyT6Oc9wx1oJALgSw34nNpdsX47IbDSdjKb-JCnGK6TSLPRnMYCaulkBoh4ClQ9qW0mK7SseMk08DGFapVosrk0Yt_mzhVNZQx/s320/August+013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508979326553328418" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttig5sapuU0esx4oKdiidJafXWG9rWrFdgIBUfCN0v33Z8qp9dDatfOoVPCPM4T7UoBXgvxPcVajeqo4p1MbZpzVACnaxznzFipmT6Z9gY34NnTaG_nAa-VvYPEE59d5mnn0Ntkrr0-BD/s1600/August+015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttig5sapuU0esx4oKdiidJafXWG9rWrFdgIBUfCN0v33Z8qp9dDatfOoVPCPM4T7UoBXgvxPcVajeqo4p1MbZpzVACnaxznzFipmT6Z9gY34NnTaG_nAa-VvYPEE59d5mnn0Ntkrr0-BD/s320/August+015.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508979458345197330" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwDsP4wMOGAHwgXaNMojBlHzD9vRFYOKaGaeWoEA-JLoXA_CMUoVl_kWkEV69ZIiARNlwnVrYTI-xBVf2xeD5rCLFiHIu2Lp3jOdXYyNJhiVxmGRIyyFL2344d4AVyaVyy3fGjChR0t_i/s1600/August+005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwDsP4wMOGAHwgXaNMojBlHzD9vRFYOKaGaeWoEA-JLoXA_CMUoVl_kWkEV69ZIiARNlwnVrYTI-xBVf2xeD5rCLFiHIu2Lp3jOdXYyNJhiVxmGRIyyFL2344d4AVyaVyy3fGjChR0t_i/s320/August+005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508980080616337250" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzxz-80VvEBs91GGepZ4OXFSVZXh24jmaEWU3I_1LZP8YX4-gOa6iU6EbR5blfrc5kUfOp3rOIblV1Uz0o1RwsrlDy_uu_L0nEGmPa-q9WaJtcHx3CBQi9PQ4FnxJ7XqbCSDpiJ6HduIH/s1600/August+007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzxz-80VvEBs91GGepZ4OXFSVZXh24jmaEWU3I_1LZP8YX4-gOa6iU6EbR5blfrc5kUfOp3rOIblV1Uz0o1RwsrlDy_uu_L0nEGmPa-q9WaJtcHx3CBQi9PQ4FnxJ7XqbCSDpiJ6HduIH/s320/August+007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508980211872436274" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBX8TqKaTnZS2IPTI8t3ZXrgcw5S3X2UJMYVHABv-3O0QU1fGvmgcQgEmPZu4AI2lEZtkRtO-IkQL9fhfcATJJl83YzsuzA6hx8k8_uuAV3NgiSAjyFcjY5DSVw6_pFO6HqdWDPtecUml/s1600/August+008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBX8TqKaTnZS2IPTI8t3ZXrgcw5S3X2UJMYVHABv-3O0QU1fGvmgcQgEmPZu4AI2lEZtkRtO-IkQL9fhfcATJJl83YzsuzA6hx8k8_uuAV3NgiSAjyFcjY5DSVw6_pFO6HqdWDPtecUml/s320/August+008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5508980347950736754" /></a>Katehttp://www.blogger.com/profile/14497517284169904180noreply@blogger.com0