A couple of days before the new year arrived, I decided to take a step back from facebook. With wi-fi everywhere I go and an iPad, it had gotten to be quite a habit for me: wake up, check facebook, look at every single notification all day, anytime I was bored, before bed. All of these few checks adding up to who knows how much productive time!!
One of my friends had, at one point, deleted her facebook account. Now, I'm not going to go that far. Facebook is, for me, a way to keep in touch with all the people I know from living all over. I love seeing pictures of kiddos and knowing what's going on in my friends' lives, especially when I don't get to see them every day. I have a very small list of people that I'm friends with on facebook, people that I am really friends with in real life. I don't often just sit on facebook, definitely don't play games, etc. However, I started wondering what the benefit was for me to be constantly on facebook.
In other words, a little personal gardening needed to be done. =) I want to make sure that the friends that I love and value get the treatment they deserve. A little bit of this is a re-ordering of my life too. I've been known to give and give until that's the basis of my friendships, which is not fair to me. I need to re-evaluate both what and who are important to me every great once in a while.
Since I've stepped back, I've sent more texts and e-mails to friends because I was thinking about them randomly. I've picked up the phone to call my family more often. I've also found that no one has noticed my absence from constantly checking facebook, or at least no one has commented on it. =) All the things I've learned from gardening relate to real life: patience, nurturing, tenderness, balance. I know, like any good gardener, that I need to find my balance, and I trust that I will soon.
Jan 7, 2013
Jan 4, 2013
Random
This is a somewhat circuitous story about the trees in my backyard. You're welcome in advance for your daily laugh. =)
Since the trees close to the deck in the backyard have been removed, I'm almost certain I won't see Fluffy again. He's made two appearances on this blog, which, as you know, makes him quite famous. You can read those posts here and here.
He, like me, liked those trees. I'm almost certain they made him feel safe and stately while on his lofty perch. I haven't seen him in quite some time, and perhaps he's just been busy hunting for his dinner, but...
I randomly yell, "Fluffy!!!" When I'm driving around town and see a red-tailed hawk. So, if you see me randomly yelling while driving around town, you'll know why and won't think I'm a crazy person. Well, I guess you might still think I'm a crazy person. Happy Friday!
Since the trees close to the deck in the backyard have been removed, I'm almost certain I won't see Fluffy again. He's made two appearances on this blog, which, as you know, makes him quite famous. You can read those posts here and here.
He, like me, liked those trees. I'm almost certain they made him feel safe and stately while on his lofty perch. I haven't seen him in quite some time, and perhaps he's just been busy hunting for his dinner, but...
I randomly yell, "Fluffy!!!" When I'm driving around town and see a red-tailed hawk. So, if you see me randomly yelling while driving around town, you'll know why and won't think I'm a crazy person. Well, I guess you might still think I'm a crazy person. Happy Friday!
Dec 17, 2012
The Royal Herb
Aside: The word Basil comes from Greek, meaning "royal."
Basil. It's a truly wonderful thing. In fact, I often comment that I "should have planted more." No matter how much I plant, I always feel that way. Basil is a wonderfully fragrant herb and gives great flavor to dishes, and even better, can be used to make pesto. Pesto also has many uses, so basil is the herb that keeps on giving.
This year, when my garden was taken over by unnamed persons, I knew I should have lots of basil coming. I had planted a lot, it was a hot growing season (which basil loves) and I was already dreaming of pesto. Yes, readers, I dream about pesto. =)
One day, I inquired about the basil. This gardening novice knew nothing about frequent harvesting of basil, and had let it flower. Once it flowers, folks, it's the end of the basil. So, I took what was out there and ran inside to make some glorious pesto.
Aside: I have been known, on occasion to make people in my kitchen stop what they're doing and smell the pesto. I've just decided, "Stop and smell the pesto," is my new life motto.
If you look closely in the photo below, you can see the tiny white flowers at the top left.
When you are growing basil, pinch off the tops when it starts to get tall or show signs of flowering. You can also just pinch off a small amount if you need a bit for a recipe. It will continue to produce a lot more, until the weather turns cold. For now, you can buy basil at the store, or try your local nursery to see what herbs they have available in plant or seed form.
Food note: If you find yourself with too much basil, send it to me. Okay, but seriously. You can dry basil to save it by hanging it upside down and then crushing the leaves. However, I prefer to harvest it fresh, make a quick pesto, and then freeze that pesto. It freezes and defrosts beautifully and then you can have the taste of summer all year round. Below are two of my favorite recipes for pesto. Enjoy!
Pasta with Pesto Cream Sauce
Grilled Veggie Pizza with Pesto
Basil. It's a truly wonderful thing. In fact, I often comment that I "should have planted more." No matter how much I plant, I always feel that way. Basil is a wonderfully fragrant herb and gives great flavor to dishes, and even better, can be used to make pesto. Pesto also has many uses, so basil is the herb that keeps on giving.
This year, when my garden was taken over by unnamed persons, I knew I should have lots of basil coming. I had planted a lot, it was a hot growing season (which basil loves) and I was already dreaming of pesto. Yes, readers, I dream about pesto. =)
One day, I inquired about the basil. This gardening novice knew nothing about frequent harvesting of basil, and had let it flower. Once it flowers, folks, it's the end of the basil. So, I took what was out there and ran inside to make some glorious pesto.
Aside: I have been known, on occasion to make people in my kitchen stop what they're doing and smell the pesto. I've just decided, "Stop and smell the pesto," is my new life motto.
If you look closely in the photo below, you can see the tiny white flowers at the top left.
When you are growing basil, pinch off the tops when it starts to get tall or show signs of flowering. You can also just pinch off a small amount if you need a bit for a recipe. It will continue to produce a lot more, until the weather turns cold. For now, you can buy basil at the store, or try your local nursery to see what herbs they have available in plant or seed form.
Food note: If you find yourself with too much basil, send it to me. Okay, but seriously. You can dry basil to save it by hanging it upside down and then crushing the leaves. However, I prefer to harvest it fresh, make a quick pesto, and then freeze that pesto. It freezes and defrosts beautifully and then you can have the taste of summer all year round. Below are two of my favorite recipes for pesto. Enjoy!
Pasta with Pesto Cream Sauce
Grilled Veggie Pizza with Pesto
Dec 14, 2012
Jalapeño Business
What does a nosy pepper do?
Gets jalapeño business.
One not-so-great thing about having a garden can be overproduction of a certain crop. Depending on the year and conditions, you can have a surplus of just about anything. To this point, I've only tried to grow enough produce for two people. I don't want to get into canning and preserving, because that's more time and energy than I am willing to give/have at this point in my life. Heck, readers, I can barely find time to blog as of late.
Anyway, back to the point of this post. Jalapeños and peppers in general are one of the things that I love having in excess. Notably, because they freeze well. I take my extra peppers, like so:
Simply place them in a freezer bag and stick them right into the freezer. I like to make salsa year round, and I've found that you can throw a frozen pepper right into your food processor straight from the freezer. No cutting of the stem required! The last few years it has worked out that I am running out of peppers by the time the next planting season is rolling around. That's pretty perfect for me.
Food note: I usually like to roast my peppers on a fall day, when I can have the windows wide open. You can blacken them on a cast-iron skillet (or comal like I do), or under the broiler for a few minutes. (Watch carefully if you choose this method, as they will quickly become burned if you turn away.)
Once the skin is charred, wrap them in a paper towel and put in a plastic baggy and let sit. When cooled, you'll rub the blackened skin right off and stick in bags to freeze. The added flavor is amazing, but be warned... Your house will be a little spicy-smelling and smoky; Thus the reason I prefer to do it with the windows wide open. =)
Gets jalapeño business.
One not-so-great thing about having a garden can be overproduction of a certain crop. Depending on the year and conditions, you can have a surplus of just about anything. To this point, I've only tried to grow enough produce for two people. I don't want to get into canning and preserving, because that's more time and energy than I am willing to give/have at this point in my life. Heck, readers, I can barely find time to blog as of late.
Anyway, back to the point of this post. Jalapeños and peppers in general are one of the things that I love having in excess. Notably, because they freeze well. I take my extra peppers, like so:
Food note: I usually like to roast my peppers on a fall day, when I can have the windows wide open. You can blacken them on a cast-iron skillet (or comal like I do), or under the broiler for a few minutes. (Watch carefully if you choose this method, as they will quickly become burned if you turn away.)
Once the skin is charred, wrap them in a paper towel and put in a plastic baggy and let sit. When cooled, you'll rub the blackened skin right off and stick in bags to freeze. The added flavor is amazing, but be warned... Your house will be a little spicy-smelling and smoky; Thus the reason I prefer to do it with the windows wide open. =)
Aug 21, 2012
Under New Management
My garden has been taken over, by persons that shall not be named who have grand plans for said garden. Honestly, my 2 small squares were enough to keep me busy, so I gave said person my garden when said grand plans were hatched. Not much has produced this summer because of the heat and because frankly, I think my garden feels betrayed. =)
Honestly, I feel a little lost without it too. This blog and that small patch of earth have provided a writing and creative outlet that I love. So, dear friends and avid readers (Read: the 2 of you know who you are.): Help. What should become of this blog? Is there anything else you'd like me to write about? Or, should I let my small plot of land rest in peace?
Honestly, I feel a little lost without it too. This blog and that small patch of earth have provided a writing and creative outlet that I love. So, dear friends and avid readers (Read: the 2 of you know who you are.): Help. What should become of this blog? Is there anything else you'd like me to write about? Or, should I let my small plot of land rest in peace?
Jul 24, 2012
Taters, precious
This year I decided to try growing potatoes, Kennebecs, to be specific. Aside: I find it somewhat ironic that they are supposed to be planted around St. Patrick's day. (Irish potato famine, anyone?) However, I would highly recommend giving potatoes a try in your garden!
There are two not-at-all-difficult parts about growing potatoes. One is that you have to cut the variety you get so that there are at least two eyes in each part, and then let them cure for a week. (Read: Cut haphazardly and then leave them on your counter to dry out a little bit.) The second is that you have to remember when you planted them so you know when to harvest. Kennebecs take about 100 days to mature.
Seriously, potatoes are a beginning gardener's friend. Since they are planted in the spring, it is cooler, and here in Kansas, we get the most rain that we see all year, so watering is minimal. Pests are also minimal with the cooler temps.
I was surprised by how large the plants actually grow. For some reason, I imagined that since you dig them out of the dirt, that the plants wouldn't be very big. Obviously, I was wrong... again. =)
The potato plants are on the right, and you can see that they gave my zucchini a run for it's money before they were harvested. Taters, precious! They are so worth it.
Note: Many potatoes were harmed in the making of potato egg and cheese burritos and mashed potatoes. Delicious!
There are two not-at-all-difficult parts about growing potatoes. One is that you have to cut the variety you get so that there are at least two eyes in each part, and then let them cure for a week. (Read: Cut haphazardly and then leave them on your counter to dry out a little bit.) The second is that you have to remember when you planted them so you know when to harvest. Kennebecs take about 100 days to mature.
Seriously, potatoes are a beginning gardener's friend. Since they are planted in the spring, it is cooler, and here in Kansas, we get the most rain that we see all year, so watering is minimal. Pests are also minimal with the cooler temps.
I was surprised by how large the plants actually grow. For some reason, I imagined that since you dig them out of the dirt, that the plants wouldn't be very big. Obviously, I was wrong... again. =)
Note: Many potatoes were harmed in the making of potato egg and cheese burritos and mashed potatoes. Delicious!
Jul 10, 2012
Updates
You know how life gets in the way? It's been doing that a lot to me lately.
1. Yes, the garden is still alive and producing. Lots of tomatoes this year, but they rarely make it indoors, much like the sugar snap peas I planted. Some zucchini, I didn't plant enough basil, (PESTO. It's so wonderful.) a plagued eggplant, lots of peppers.
2. Summer school, family vacations, trips, and tomorrow I am taking on my niece and nephew for Camp Auntie. Someday this summer, I will take time for a breath. :)
3. In other words, sorry for my lack of posting the last month and a half. I have a few things that I'll try to get done in the next couple of weeks, and I'll write some new posts as soon as possible!
1. Yes, the garden is still alive and producing. Lots of tomatoes this year, but they rarely make it indoors, much like the sugar snap peas I planted. Some zucchini, I didn't plant enough basil, (PESTO. It's so wonderful.) a plagued eggplant, lots of peppers.
2. Summer school, family vacations, trips, and tomorrow I am taking on my niece and nephew for Camp Auntie. Someday this summer, I will take time for a breath. :)
3. In other words, sorry for my lack of posting the last month and a half. I have a few things that I'll try to get done in the next couple of weeks, and I'll write some new posts as soon as possible!
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