Friday, March 29, 2013
Sunrise Serenade
Tuesday, March 19, 2013
It's Spring!
Hello Sunshine, Goodbye Coldfronts!
I am thrilled that it is actually almost time to be planting my garden. I have harvested many seeds from last years heirloom squash varieties that I planted, we have purchased many more seeds from our favorite seedsman, Jere Gettle, through rareseeds.com. He is the proprietor of Baker Creek Heirloom Seeds, which we use quite regularly since discovering it a few years back.
Every year when I plant seedlings inside and attempt to harden them off outside, inevitably they get exposed to a frost or harsh wind that ultimately destroys all my hard work prepping for the garden. We usually end up purchasing starts from our local Lowe's or Home Depot to replace our seedlings. The reason I frown upon this is because the starts we purchase are hybrids and not heirloom. Besides hybrids not being as good for your health (GMO's), their seeds cannot successfully be harvested for the next year's planting. By using heirloom seeds you get more bang for your buck by not repurchasing the same seeds every year. Instead, just open your supply of harvested seeds from last year's garden and decide which varieties you liked best! This is more economical, health conscious, self reliant, AND fun!
This year I saw an idea on Pinterest that I hope helps me grow my seedlings and harden them off successfully. The idea is that you place your tray of seedlings into a clear plastic tote with lid. On frigid evenings or mornings, the lid can keep in the heat, and during the day the sun can shine right through the clear tote and grow your vegetables. This method is like using a miniature greenhouse. When I saw the idea a could have kicked myself for not thinking of it first. I mean really, it's so simple and obviously obvious. Why didn't I think of it?
http://i366.photobucket.com/albums/oo107/whgille/August%202011/Picture120.jpg
I am thrilled that it is actually almost time to be planting my garden. I have harvested many seeds from last years heirloom squash varieties that I planted, we have purchased many more seeds from our favorite seedsman, Jere Gettle, through rareseeds.com. He is the proprietor of Baker Creek Heirloom Seeds, which we use quite regularly since discovering it a few years back.
Every year when I plant seedlings inside and attempt to harden them off outside, inevitably they get exposed to a frost or harsh wind that ultimately destroys all my hard work prepping for the garden. We usually end up purchasing starts from our local Lowe's or Home Depot to replace our seedlings. The reason I frown upon this is because the starts we purchase are hybrids and not heirloom. Besides hybrids not being as good for your health (GMO's), their seeds cannot successfully be harvested for the next year's planting. By using heirloom seeds you get more bang for your buck by not repurchasing the same seeds every year. Instead, just open your supply of harvested seeds from last year's garden and decide which varieties you liked best! This is more economical, health conscious, self reliant, AND fun!
This year I saw an idea on Pinterest that I hope helps me grow my seedlings and harden them off successfully. The idea is that you place your tray of seedlings into a clear plastic tote with lid. On frigid evenings or mornings, the lid can keep in the heat, and during the day the sun can shine right through the clear tote and grow your vegetables. This method is like using a miniature greenhouse. When I saw the idea a could have kicked myself for not thinking of it first. I mean really, it's so simple and obviously obvious. Why didn't I think of it?
http://i366.photobucket.com/albums/oo107/whgille/August%202011/Picture120.jpg
Tuesday, October 2, 2012
SQUASH KABOSH!!!
The Hunter Family Farm’s 3rd Annual
SQUASH KABOSH
Will be held this Saturday, October 6
NOON-2pm
2 HOURS ONLY, so come by and pick your
favorite pumpkin or find some zucchini for dinner!
4550 Kestrel Way in Eagle Park
Summer Varieties Available:$1.50/lb.
Patty Pan
Yellow Squash
Zucchini
Winter Varieties Available:$1.00/lb.
Patty Pan
Yellow Squash
Zucchini
Winter Varieties Available:$1.00/lb.
Jack-Be-Little
Blue Hubbard
Rouge Vif d'etampes
Long Island Cheese Pumpkin
Butternut
White Pumpkin
Spaghetti Squash
Turk's Turban
Blue Hubbard
Rouge Vif d'etampes
Long Island Cheese Pumpkin
Butternut
White Pumpkin
Spaghetti Squash
Turk's Turban
….See You
Then!
Friday, April 13, 2012
Sparrows Landing
Be like the bird, who halting in flight
On limb too slight,
Feels it give way beneath him, yet sings
Knowing he has wings.
-Victor Hugo
This painting is on display at an awesome cafe with crépes, soups, salads, Italian sodas, and more! Cafe Terrace located 456 E. State Rd., Suite #1100 in American Fork.
http://cafeterraceut.blogspot.com
Sunday, March 4, 2012
Lovebirds
My bathroom's new look. I am very pleased with how the painting turned out. I have seen so many home decor items with a similar theme and absolutely love it. It wasn't too hard to emulate in 2 tone acrylic.
Polka Dots
I came across the most awesome chocolate cookie recipe I have ever used. Why is it awesome? Because it is almost too easy to make...AND it's CHOCOLATE! I found it when I was looking up an easy recipe for a kid to make to go with a handsewn apron for a birthday gift. I actually never tried it until after it was given, but I give to two thumbs up for being kid friendly! The other awesome thing about this recipe--you can twist it up with any flavor chips OR try another flavor cake mix (adding extra milk as needed to moisten dough). Are you ready for the recipe? Here it is!
And there you have it--the most easy, great tasting recipe you will be making over and over again, in so many different combinations too! Hey I didn't say it was HEALTHY! You can't have it all!
Polka Dot Cookies
Ingredients
1 (19.8 ounce) package brownie mix
1/3 cup vegetable oil
2 eggs
1 cup white chocolate chips
Directions
- Preheat oven to 350 degrees F (180 degrees C).
- In large bowl, combine brownie mix, oil and eggs. By hand, stir until well-blended. Stir in chips.
- Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
- Bake in heated oven for 8-12 minutes or until set. Cool 1 minute; remove from baking sheets.
And there you have it--the most easy, great tasting recipe you will be making over and over again, in so many different combinations too! Hey I didn't say it was HEALTHY! You can't have it all!
Wednesday, January 25, 2012
Never Fail Bread Recipe
Per request by Rebecca, and since my whole neighborhood knows it already, I am posting my bread dough recipe. I use it for bread, rolls, cinnamon rolls, pizza crust, and scones. It's up to you, really.
My dear mother has been using the same recipe for years and so have I, since I was about 12, maybe earlier. Over the years I have altered ingredients and found that there are healthier substitutions that work. So here goes.
Whisk 1 egg in mixing bowl, or use 1/4 milled flax with 1 Tbsp. hot water for egg substitute and mix until gooey.
Add 1/4 c. shortening, veggie oil, or coconut oil.
Add 1/2 c. sugar, honey, Demerara, or whatever you prefer for sweetener.
Pour 4 c. piping hot water over it all and stir.
Sprinkle 2 Tbsp. yeast and let stand for 5 minutes to proof.
Add 2 tsp. salt.
1 cup at a time while mixing, add 10 cups of flour. If you choose to use a portion of wheat flour, use 3 Tbsp. yeast earlier.
Knead dough until incorporated, if hand kneading, turn 200 times. Let rise in greased bowl or on counter, covered with a damp cloth until double in size. Divide into quarters and shape into loaves. Place in greased bread pans and allow to rise to the top of the pan. Bake in preheated oven at 350 drgrees for approx. 24 minutes. Immediately dump loaves out of hot pans and cool. Do not allow to cool in pans or you will be sorry. Also, do not cut into loaves until cooled mostly through, as this causes the center to collapse into dough. Enjoy warm with butter and homemade jam. Mmmm mmmm good.
My dear mother has been using the same recipe for years and so have I, since I was about 12, maybe earlier. Over the years I have altered ingredients and found that there are healthier substitutions that work. So here goes.
Whisk 1 egg in mixing bowl, or use 1/4 milled flax with 1 Tbsp. hot water for egg substitute and mix until gooey.
Add 1/4 c. shortening, veggie oil, or coconut oil.
Add 1/2 c. sugar, honey, Demerara, or whatever you prefer for sweetener.
Pour 4 c. piping hot water over it all and stir.
Sprinkle 2 Tbsp. yeast and let stand for 5 minutes to proof.
Add 2 tsp. salt.
1 cup at a time while mixing, add 10 cups of flour. If you choose to use a portion of wheat flour, use 3 Tbsp. yeast earlier.
Knead dough until incorporated, if hand kneading, turn 200 times. Let rise in greased bowl or on counter, covered with a damp cloth until double in size. Divide into quarters and shape into loaves. Place in greased bread pans and allow to rise to the top of the pan. Bake in preheated oven at 350 drgrees for approx. 24 minutes. Immediately dump loaves out of hot pans and cool. Do not allow to cool in pans or you will be sorry. Also, do not cut into loaves until cooled mostly through, as this causes the center to collapse into dough. Enjoy warm with butter and homemade jam. Mmmm mmmm good.
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