tag:blogger.com,1999:blog-75162945499150856342024-03-12T16:23:37.763-07:00The Lucky FoxAll images on this blog are the property of Leslie Renaud, and may not be used without written permission.Unknownnoreply@blogger.comBlogger197125tag:blogger.com,1999:blog-7516294549915085634.post-51559408943099283482020-12-02T10:17:00.003-08:002020-12-02T10:17:38.406-08:00Browned butter and whipped cream banana cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KcZh5mgCq0C0DqWmuDr6qd-CBcFIr4X0uhxZQFpRuPIXXyvPJGQyMS4RYFe-0Gc8ct2eD9LulLCu37jTdiL6gYmqBxnIBhZPXTxIxbnwHItEBCDzisJ3ncUAW6BlD7hyWwmwCP_CpzmW/s2048/2020BrownedButterWhippedCreamCake-6-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KcZh5mgCq0C0DqWmuDr6qd-CBcFIr4X0uhxZQFpRuPIXXyvPJGQyMS4RYFe-0Gc8ct2eD9LulLCu37jTdiL6gYmqBxnIBhZPXTxIxbnwHItEBCDzisJ3ncUAW6BlD7hyWwmwCP_CpzmW/w400-h268/2020BrownedButterWhippedCreamCake-6-1.jpg" width="400" /></a></div><p><span face="Arial, sans-serif" style="background-color: white; color: #050505;">A few weeks ago I promised my FaceBook followers a banana cake was coming. I didn't think it would <span style="font-family: inherit;">take </span>this long, but I got distracted, as I often do, with one of 100 other things that swirl in my mind at any give<span style="font-family: inherit;">n moment.</span></span><span style="background-color: white; color: #050505;"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #050505; font-family: inherit;">Some of my favorite ingredients come out to play in this recipe: browned butter, more browned butter and a last minute fold in of whipped cream that makes this one a little extra special.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #050505; font-family: inherit;"><o:p> </o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="background-color: white; color: #050505; font-family: inherit;">While I made this one into a layer cake, it also works just fine in a 9" x 13" pan. If you don't feel like dealing with cake layers, go with the 9" x 13" pan, where you can frost it, and serve it from. Easy, easy.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="background-color: white; color: #050505; font-family: inherit;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt30z44TPxOamhQYtbyFgx9tGfyrtWmANx-Jv7DpY1Mv6fGczGkY0ONUiE23oofJ4H3YLpsSSyFtD9x6QTdAMBSyxycjCJE9TOZmYzfuqZ0pK3IYq6hXQ6T0mbbMS7sEoRgN7g_I9mq4Is/s2048/2020BrownedButterWhippedCreamCake-8-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt30z44TPxOamhQYtbyFgx9tGfyrtWmANx-Jv7DpY1Mv6fGczGkY0ONUiE23oofJ4H3YLpsSSyFtD9x6QTdAMBSyxycjCJE9TOZmYzfuqZ0pK3IYq6hXQ6T0mbbMS7sEoRgN7g_I9mq4Is/w400-h268/2020BrownedButterWhippedCreamCake-8-1.jpg" width="400" /></a></div><span style="background-color: white; color: #050505; font-family: inherit;"><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="background-color: white; color: #050505; font-family: inherit;"><br /></span></p>Browning the butter is the key here. You will want it browned to a golden color. It will darken as it cools, and that's okay. Don't go too dark in the pan. Golden is what you want when you transfer it from the pan to the bowl. Once the butter is browned, it takes a while to cool and come back to room temperature. From there it needs to solidify again, so don't rush it.</span><p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #050505; font-family: inherit;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;"><span style="background-color: white;"><span face="Arial, sans-serif" style="color: #050505;">First things first, if <span style="caret-color: rgb(5, 5, 5);">you've</span> never checked your oven for temperature consistency, I suggest you do. Making cakes from scratch requires a lot of things to work just right, and a dependable oven temperature is one of those things. In my oven, in order to maintain 350 degrees throughout baking any cake, I need my oven set to 400 degrees. Not the case if I make cookies, roast </span></span><span face="Arial, sans-serif" style="color: #050505;">vegetables, etc., but if I bake a cake, the temperature wants to drop. You may be surprised at just how many ovens are out of calibration. A $12.00 oven thermometer will help you determine at what temperature your oven is actually baking/cooking your food.</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">We will brown all the butter at once (the butter for the batter and the butter for the frosting). It's just easier that way.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">I learned long ago that weights in baked goods are far better than measures, so if you don't have a scale that measures in grams, this is the time to get one.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;"><i><u>Ingredients</u></i>:</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="caret-color: rgb(5, 5, 5); color: #050505; font-family: inherit;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="caret-color: rgb(5, 5, 5); color: #050505; font-family: inherit;"><i><u>Cake</u>:</i></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="caret-color: rgb(5, 5, 5); color: #050505; font-family: inherit;"><i><br /></i></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;">170 grams browned butter, cooled and re-solidified (I recommend Land O' Lakes for browning - it has less water content than other butters, and browns nicely)</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">375 grams all-purpose flour</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">1 teaspoon baking powder</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">1 teaspoon baking soda</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">1 teaspoon salt</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">1 teaspoon cinnamon</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">1 cup granulated sugar</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">1/2 cup brown sugar</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">4 eggs, at room temperature</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">3/4 cup buttermilk, at room temperature</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">1 teaspoon vanilla extract</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">3 ripe bananas, mashed really well (use a blender, if you have one)</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505; font-family: inherit;">1/4 cup whipping cream</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;"><i><u>Frosting</u>:</i></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;">110 grams browned butter, cooled and re-solidified</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;">8 ounces cream cheese, at room temperature</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;">2 teaspoons vanilla</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;">1 tablespoon whipping cream (or half/half, or whole milk)</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;">2 cups powdered sugar</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;"><i><u>Optional</u>:</i></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;">1/2 cup chopped pecans</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;"><i><u>Directions</u>:</i></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;">If you are using a 9" x 13" pan, butter the pan. Set aside. If you are using round cake pans, butter the pans, and line them with parchment paper. Run a 3" wide strip of parchment paper around the sides, so it reaches about an inch over the pan rim. This will keep any batter from spilling over the edge.</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;">Set a medium sized metal bowl on a heat proof trivet. Set aside.</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="font-family: inherit;">In a medium saute pan, over low heat, begin browning three sticks of butter. The butter will first melt, then bubble and spatter just a bit. At this point, the water content is cooking off. Whisk continually, using a rubber spatula to keep any browning bits from sticking to the sides and bottom of your pan. As the bubbling ceases, and the butter begins to foam, watch for the milk solids to begin darke</span>ning. Look for a rich, golden color to develop. It happens fast, so keep watch. Once you've reached that rich, golden color, *immediately* transfer the browned butter to the small metal bowl you set aside. Make sure you use a rubber spatula to get all the browned bits from the sides and bottom of the pan. This is the best part. Set your browned butter aside to cool and re-solidify.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="color: #050505;"><span style="caret-color: rgb(5, 5, 5);">Once the browned butter solidifies, preheat oven to 350 degrees (remember what I said about accurate temperature? This is the time to check, if you haven't already).</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;">To a large mixing bowl, sift flour, baking powder, baking soda, salt and cinnamon together. Set aside.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;">To the bowl of your stand mixer, add 170 grams of the solidified browned butter. Transfer the remaining browned butter to a lidded bowl. Cover and set aside.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;">To the 170 grams of solidified browned butter, add the sugars. On medium speed, mix the butter and sugars until smooth and creamy looking, 1-2 minutes. Add eggs, one at a time, and mix until *just* incorporated. Do not overmix. Alternating buttermilk with your dry ingredients, add 1/3 of each and mix on low. Make the next addition after the prior addition is *just* incorporated. Again, do not overmix. Overmixing can cause your cake to rise too much, and fall when it cools.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;">Stir in the bananas.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;">To a small bowl, add the whipping cream. On high speed, using an electric mixer, beat until soft peaks form. Fold the whipping cream into the batter gently, then pour batter into your prepared pan(s).</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;">Immediately place the cake filled pans into the pre-heated oven. Bake until cake is golden brown, and passes the toothpick test, 45-60 minutes for a 9" x 13" pan, a little less for round cake pans.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;">Remove the cake(s) from the oven, and place on a cooling rack. If you plan to remove the cakes to invert/frost, let them cool in the pan for 30 minutes before removing. This is why I suggest the parchment paper. Without it, cooling in the pan for 30 minutes could cause the cakes to stick.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;">Prepare the frosting. To the lidded bowl with the 110 grams of browned butter (it may be more or less, don't stress about it, just use what you have, it will be enough, I promise) add the cream cheese, and with a hand mixer, mix on medium speed until creamy. Add vanilla and whipping cream, and mix until well combined. Add powdered sugar, 1/2 cup at a time and mix until well combined.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;">Once the cake is fully cooled, frost as desired. Top with the chopped pecans, if you are using them. The cake can be left out the day of baking, but leftovers should be stored in the refrigerator, in an air tight cake carrier, or a pan covered with plastic wrap.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;">It's a flavorful, light cake...I hope you enjoy it.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><span style="caret-color: rgb(5, 5, 5);"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><br /></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span face="Arial, sans-serif" style="color: #050505;"><br /></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-23415738885987115682020-09-13T13:31:00.005-07:002020-09-13T13:49:59.150-07:00Teriyaki beef jerky<div class="separator" style="clear: both; text-align: left;">This is my favorite beef jerky recipe, by far, but I will admit, I do not like strongly flavored beef jerky. I like a good flavor, but I want the beef flavor to come through, too, and I don't want it too salty, either.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMyVBJ1SFXadJ7SPCqVM86YIFN8o8jyA00BtxNZB4xCOU23gKiagA73fGp1ZwzS9zXVmRTotcjq97IIzP-gWz6SGZG0zM5cEggaIK5vGNCUjKT3zX__Y2lsAmWuyPJTjpIpAmrJ6M_NXE/s2048/2020BeefJerky-28-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMyVBJ1SFXadJ7SPCqVM86YIFN8o8jyA00BtxNZB4xCOU23gKiagA73fGp1ZwzS9zXVmRTotcjq97IIzP-gWz6SGZG0zM5cEggaIK5vGNCUjKT3zX__Y2lsAmWuyPJTjpIpAmrJ6M_NXE/w500-h335/2020BeefJerky-28-1.jpg" width="500" /></a></div><div><br /></div><div>I first start by slicing the beef into about 1/8" slices. They are probably somewhere between 1/8-1/4". I use my meat slicer, and set it on 5 (which tells you absolutely nothing!), so the actual thickness is my best guess. It doesn't really matter, though. Cut it as thick or thin as you like. The thinner you go, the less pliable it will be when dried. I like mine pliable and chewy. Make sure you cut across the grain. It's a lot easier to eat beef jerky that's been sliced across the grain.</div><div><br /></div><div>In my experience, the best meat for jerky is eye of round. It's cheap, and lean. Two things you want in good beef jerky. A quality piece of beef is wasted on jerky. I buy my eye of round in 6 lbs. cuts from Smart Foods, a restaurant supplier. It's usually right around $2.00/lb. If I'm lucky, it goes on sale.</div><div><br /></div><div>Beef jerky generally dries to about 1/3 it's original weight, so a 6 lb. eye of round will make about 2 lbs. of jerky.</div><div><br /></div><div>After I slice my eye of round, I put it in gallon size Ziploc bags. I usually need two bags. </div><div><br /></div><div>For the marinade, I use my <a href="http://theluckyfox.blogspot.com/2013/03/teriyaki-sauce.html" target="_blank">teriyaki sauce</a> with just two adjustments: I cut the cornstarch and water in the recipe by half, and for a 6 lb. eye of round, I double the recipe. After I simmer the sauce, I let it cool to room temperature. I then add half the sauce to one bag of meat, and half to the other. I seal the bags, then lay them out on a cookie sheet and into the fridge for 48 hours. To make sure every piece is getting a good swim in the drink, I slosh the meat and marinade in the bags 2-3 times/day.</div><div><br /></div><div>When it's time to dry the meat, I drain it on baking racks I set in the bottom of my sink. A colander works for this, too. While it drains, I set up the dehydrator.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zdKGJ7GmAokYPY2HlGzr_YwcBODWTmTsVcIAoOslIP7hdFanqFhhN4M_WF4Ufvp1914ligJtAry_-k89-oXMEVrn4LcYzqmmXbWlaxSvzni9vfRm-Ji4LrXEKSBru0uNU05EDCEYLr7d/s2048/2020BeefJerky-15-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zdKGJ7GmAokYPY2HlGzr_YwcBODWTmTsVcIAoOslIP7hdFanqFhhN4M_WF4Ufvp1914ligJtAry_-k89-oXMEVrn4LcYzqmmXbWlaxSvzni9vfRm-Ji4LrXEKSBru0uNU05EDCEYLr7d/w500-h335/2020BeefJerky-15-1.jpg" width="500" /></a></div><div><br /></div><div>I have a simple Presto dehydrator. I've had it for years. It was cheap, and it works great. I see no need for an expensive one.</div><div><br /></div><div>There is really only one trick to jerky. Don't over or under dry it. It took me a while to figure out how to tell when it's done, and for me, it's about color, cracks and pliability. When it's getting close to done, the color turns much darker. When you bend the jerky, where the connective tissue is, it will be white, almost spider web-y looking. Check both sides. They should both have that spider web look.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExZ_zZJBSWTUSOPgII5VzHxkHJud3jsLZFT-Fn-_-RLWHwOwQPnnNdtaLbOaifANbCxbGQOUKJHAq3zO_0-K3aMBnqjsGzrMI6uxxG8RB4n72wjiNbjQ2CuZE8BY5ryDHabku8J0jSz_5/s2048/2020BeefJerky-27-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExZ_zZJBSWTUSOPgII5VzHxkHJud3jsLZFT-Fn-_-RLWHwOwQPnnNdtaLbOaifANbCxbGQOUKJHAq3zO_0-K3aMBnqjsGzrMI6uxxG8RB4n72wjiNbjQ2CuZE8BY5ryDHabku8J0jSz_5/w500-h335/2020BeefJerky-27-1.jpg" width="500" /></a></div><div><br /></div><div>The meat will still be pliable, but you will be begin to feel a more resistance. When you get to that point, it's done, or very close. You can go a little longer, if you wish, but be careful you don't go too far. If you do, you risk tough, dried out meat that's a little rough on the jaws.</div><div><br /></div><div>I think anyone who makes jerky has to do one batch of overly dry jerky to fully appreciate finding that sweet spot of doneness. None the less, I've never had to throw away jerky, no matter how dry.</div><div><br /></div><div>After drying, in theory, it's shelf stable. I still keep mine in the fridge. I've kept it in the fridge for a week with no issue. I've never had it last longer than a week, so I can't tell you how long it will last beyond that. I suspect a couple weeks, but if you have jerky sitting in the fridge beyond a week, you need more meat-loving friends.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-68087686470221383292020-09-13T07:04:00.000-07:002020-09-13T07:04:21.275-07:00Marinated cucumber saladTired of lettuce based salads, and a long time lover of cucumbers, I decided it was time to switch up the salad routine around here, and bump us from our lettuce rut. Enter my marinated cucumber salad. All the freshness of summer, with the sweet citrus flavors of an orange and poppy seed marinade.<br />
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This salad is best made the day before you wish to serve it, and marinated overnight. The longer marinating time allows for the vegetables to soften slightly, and for the flavors to marry well.<br />
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The grape tomatoes are firm, and allow for a little 'burst' of flavor. They also look great, and add a lot of beautiful color to the dish.<br />
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<u>Ingredients</u>:<br />
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<i>Salad</i><br />
1 large cucumber, edges forked, and thinly sliced<br />
10 ounces of grape tomatoes, halved<br />
1/2 red onion, halved, then thinly sliced<br />
1 ripe avocado, diced<br />
3/4 cup crumbled feta cheese<br />
Basil leaves<br />
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<i>Dressing</i><br />
2 ounces olive oil (I use Barouni olive oil from <a href="http://joelleoil.com/Joelle_Oil/Home.html">Joelle</a>)<br />
2 ounces white vinegar<br />
1 teaspoon honey<br />
1 tablespoon orange juice<br />
1/2 teaspoon poppy seeds<br />
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<u>Directions</u>:<br />
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Into a gallon Ziploc storage bag, add all your prepared vegetables.<br />
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Add the dressing. Press to remove most of the air from the bag, and toss the bag to coat its contents. Marinate overnight, or at least 12 hours. Turn the bag over a few times as it marinates, to make sure all vegetables in the bag get a nice 'swim' in the marinade. Prior to serving, transfer salad to a decorative bowl, toss, garnish with basil leaves and sprigs, and serve as a side to any grilled meat or other main dish.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-2484817646344848022020-09-13T06:54:00.012-07:002021-06-06T12:34:35.422-07:00Brown Butter Buns...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtEHUUMKut4f-NUycARCDsJT0FTt-x4l9y8BZncmZwRGiYzIZB5BgpBF-I0nYNhvULul68RnlpeGX3p6Ir0Ru-9c0LflAbH13gxc0HEsy07RCR0dBb6siGhq65N5ZLqjOMkEfVlVH-7rQ/s2048/2020BrownButterBuns-25-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtEHUUMKut4f-NUycARCDsJT0FTt-x4l9y8BZncmZwRGiYzIZB5BgpBF-I0nYNhvULul68RnlpeGX3p6Ir0Ru-9c0LflAbH13gxc0HEsy07RCR0dBb6siGhq65N5ZLqjOMkEfVlVH-7rQ/w500-h335/2020BrownButterBuns-25-1.jpg" width="500" /></a></div><p>In our house, the cookie dude is not me. My husband has taken on that role, and has tweaked and massaged his recipes to the point of perfection. This recipe is probably his crowing glory, though his peanut butter cookies are legendary.</p><p>For me, baking cookies is like making 3 dozen tiny cakes. I'd rather make one big one, and call it good.</p><p>Two ingredients make these cookies the powerhouse they are: browned butter and sea salt flakes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEMdzsOVTDzM5-E5ZGL92IUpdtfURYhyphenhyphennA78v8GcBdS-5F00w8OUXpaCfZgSZn3dIYdzLYJ-50B3rR7nZSiRpdSTrcPVb6UTB4q3inknOQ_Bvv1RHfFej-tlOzFAsWB51BWXs18uUxe7r/s2048/2020BrownButterBuns-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEMdzsOVTDzM5-E5ZGL92IUpdtfURYhyphenhyphennA78v8GcBdS-5F00w8OUXpaCfZgSZn3dIYdzLYJ-50B3rR7nZSiRpdSTrcPVb6UTB4q3inknOQ_Bvv1RHfFej-tlOzFAsWB51BWXs18uUxe7r/w500-h335/2020BrownButterBuns-1.jpg" width="500" /></a></div><p>If you are unfamiliar with how to brown butter, I suggest you take a look on YouTube for a tutorial. I could provide one here, but there are plenty online. The trick with browning butter is to refrain from going too far. It will go from nutty perfection to cremate faster than you can take a breath to say, "oops". The second it reaches your desired level of "brown", you must get it out of the pan you just heated it in, and make sure to use a silicone spatula to get all the browned bits up from the bottom and sides of the pan. If it goes past nutty perfection to cremate, it will smell burned. Don't use burned butter. It will ruin your cookies. Start over. Better to under brown your butter vs. over brown it in this recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1z_UkI_7rfe12qhixkzS3EgoiAsGcWdu78HspeaU4LIKbIjDxUocVEtWFUTw8rgKsOVb3KIv7zeT5OxgCHN1rOqKG-xGhIvHT8hHfdf1rVBWjoi-sw-exril4rPIFpYDbdklrje11o9bR/s2048/2020BrownButterBuns-2-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1z_UkI_7rfe12qhixkzS3EgoiAsGcWdu78HspeaU4LIKbIjDxUocVEtWFUTw8rgKsOVb3KIv7zeT5OxgCHN1rOqKG-xGhIvHT8hHfdf1rVBWjoi-sw-exril4rPIFpYDbdklrje11o9bR/w500-h335/2020BrownButterBuns-2-1.jpg" width="500" /></a></div><p>I suggest Land O' Lakes butter anytime you need to brown butter. It has less water content than less quality butters, and won't spatter. Both will work, but our best results with this recipe are a direct result of Land O' Lakes.</p><p>I also say this with every dessert recipe I share: don't substitute ingredients. It's dessert. It's not meant to be healthy or sugar-free. There are superb sugar-free recipes online. This isn't one that's meant to be sugar-free. *However*, I am always prepared for someone to create a sugar-free version of one of my recipes and prove me wrong. I welcome it! But if you want stellar results, follow the recipe as is.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kGOai8q2bq8_zBe7ds2UMcgNuaLZmB9oxcQj-dFxWO-WdQoXqcLlxxEYvKZeWysdGnKtdx-j9zAP55qMeX4xX8HXEKKxIRlSp58y1hx_DbN83GwW0KzoGKMNpU8p8A-PnmnHakbBQGs6/s2048/2020BrownButterBuns-20-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kGOai8q2bq8_zBe7ds2UMcgNuaLZmB9oxcQj-dFxWO-WdQoXqcLlxxEYvKZeWysdGnKtdx-j9zAP55qMeX4xX8HXEKKxIRlSp58y1hx_DbN83GwW0KzoGKMNpU8p8A-PnmnHakbBQGs6/w419-h625/2020BrownButterBuns-20-1.jpg" width="419" /></a></div><p>Once you have your browned butter, it must cool to room temperature, completely. If it's still warmish, let it set until it's completely cool. Once it's completely cool, here's the recipe that will change the way you think chocolate chip cookies should taste. At the recommended size, this recipe makes approximately 5 dozen cookies:</p><p><i><u>Ingredients</u></i>:</p><p><i>260 grams all-purpose flour*</i><br />1-1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />200 grams solidified browned butter, at room temperature (roughly 2-1/4 to 2-1/2 sticks, but weigh it)<br />300 grams dark brown sugar (light brown works, too, dark just makes for richer flavor)*<br />1/2 cup granulated sugar<br />1 egg + 1 egg yolk<br />2 teaspoons pure vanilla extract<br />1-1/2 cups semi-sweet morsels<br />1 cup chopped pecans or walnuts (we use pecans)<br />Sea salt flakes</p><p><i>*If you are not using nuts, increase flour to 270 grams</i></p><p><i><u>Directions</u>:</i></p><p>Preheat oven to 350 degrees. </p><p>Combine the flour, baking soda and salt in a small bowl, stir and set aside.</p><p>To a stand mixer fitted with the paddle attachment, add browned butter and sugars. Mix on high speed until smooth and creamy - about a minute. Reduce speed to medium, add egg + yolk and vanilla. Mix until just combined. Reduce speed to low and add chocolate chips and nuts and mix until just incorporated.</p><p>Roll into 1-1/4" balls, or use a 1 tablespoon scoop, slightly rounded (that's what the cookie dude in this house does), place on a parchment paper lined cookie sheet, and bake until *very* lightly golden around the bottom edges, approximately 11 minutes, but oven temps vary, so watch them.</p><p>Remove from oven and immediately sprinkle with a few sea salt flakes.</p><p>Allow to cool for 2-3 minutes on the cookie sheet, then transfer to a wire rack to cool a bit more. Do yourself a favor, and eat them warm.</p><p>The cookie dude recommends scooping all the dough balls onto a parchment paper lined cookie sheet, covering with plastic wrap, and freezing until solid. Once frozen solid, transfer dough balls to a large Ziploc bag, and store in the freezer. When you want cookies, bake just the number of dough balls you will eat fresh from the oven. No more day old cookies! I whole-heartedly concur with his recommendation!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlj9CqCtNvw6pnqne5ynWhDIm86EVq0UVU9c1fV6Qh7Z0dMY53UYeilSgnKsiNYvGF9MT86eebiG1uYo0VWrdlGOpZVgXuiits1tLuQFsXzg_3DVJ-EqWBYLdZ0oJ_6AePQKQSPd7KHQFx/s2048/2020BrownButterBuns-28-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlj9CqCtNvw6pnqne5ynWhDIm86EVq0UVU9c1fV6Qh7Z0dMY53UYeilSgnKsiNYvGF9MT86eebiG1uYo0VWrdlGOpZVgXuiits1tLuQFsXzg_3DVJ-EqWBYLdZ0oJ_6AePQKQSPd7KHQFx/w500-h335/2020BrownButterBuns-28-1.jpg" width="500" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-12891318667111500172020-09-13T06:05:00.003-07:002020-09-13T07:02:10.998-07:00Ollas for the garden - part two<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAUpCbmXk7uvVjASWaN-ELfkHECuZ2pJYm6Ut3MsVWUSSa_j5ZygT969LxxZ_PPlHTV0N4C85nPqdEHGNjS9JL3pUoKTXp0pwOqiFUvfQJXLjDwI69ADiWhoH0ywVGRppktH4qb-mnStZ/s2048/2020OllaBuild-9-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAUpCbmXk7uvVjASWaN-ELfkHECuZ2pJYm6Ut3MsVWUSSa_j5ZygT969LxxZ_PPlHTV0N4C85nPqdEHGNjS9JL3pUoKTXp0pwOqiFUvfQJXLjDwI69ADiWhoH0ywVGRppktH4qb-mnStZ/w500-h335/2020OllaBuild-9-1.jpg" width="500" /></a></div><p>The finished project was pretty straightforward to wrap up. Unfortunately, with fires raging in our state, and other areas of focus, I wasn't great about images for part two, so for that, I apologize.</p><p>As I mentioned in part one, the top pot is completely water sealed. I used Rustoleum Ultra Clear water sealant. It worked like a charm.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedbc6RfjbF70UomgJ68S2uuARoERrM-LgdcLhyphenhyphenhbUSgMCvZhioB8Wv1Vc3OrYBOFYbY2oV8gUMfLUGwF3zE6lvJmS93YMOMiPDZ3Cwegc7UJF7c0rBqZwE_xNJQQSjvr5ajYOPO6Ni88T/s1000/clear-rust-oleum-painter-s-touch-protective-enamels-242057-64_1000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedbc6RfjbF70UomgJ68S2uuARoERrM-LgdcLhyphenhyphenhbUSgMCvZhioB8Wv1Vc3OrYBOFYbY2oV8gUMfLUGwF3zE6lvJmS93YMOMiPDZ3Cwegc7UJF7c0rBqZwE_xNJQQSjvr5ajYOPO6Ni88T/w205-h205/clear-rust-oleum-painter-s-touch-protective-enamels-242057-64_1000.jpg" width="205" /></a></div><p>I used two coats on the inside, and two coats over the paint on the outside, though I added the outside coats over the painted surfaces after I'd adhered the pots together. I left the rim bare of both paint and sealant, because I felt it would create a better seal with the silicone, and it did.</p><p>Before adhering the two pots together, the drain hole in the bottom, unglazed pot must be plugged. You can do this several ways, but in my experience, the best option is to tape off the hole from the outside, then add about 1/2" of concrete into the bottom of the pot. I have also used hot glue, which works okay, but I don't think it's a long term solution.</p><p>To adhere the two pots together, I smeared a thin layer of silicone on the bare rim of the top pot, making sure to completely cover the entirety of the bare rim. I then ran a bead all around the rim on the bottom pot. I upturned the top pot, and set it on the bottom pot. I then ran another bead around the outside edge, and smoothed it with my finger. I used painter's tape to create an edge, so it wouldn't look sloppy, but this wasn't really necessary.</p><p>In the images I've included in this post, the top pot hadn't yet been water sealed or adhered to the bottom pot. The two pots are simply dry fit, but this gives you an idea of the finished look.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuHWPMN3TfVxLiPHtuVqCRAX62ToQ7evjWdjEsDDjCvm_8dB7JmIST_zA2hNGxZdA_IzHRvewfIrBSSNGEh2OLC6HJNwJZGSOGvd7Zo7xAUTZ_feivd1B_53DVoajF2XDQfNYf5eP1TVc/s2048/2020OllaBuild-10-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuHWPMN3TfVxLiPHtuVqCRAX62ToQ7evjWdjEsDDjCvm_8dB7JmIST_zA2hNGxZdA_IzHRvewfIrBSSNGEh2OLC6HJNwJZGSOGvd7Zo7xAUTZ_feivd1B_53DVoajF2XDQfNYf5eP1TVc/w500-h335/2020OllaBuild-10-1.jpg" width="500" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiM-9qLKGUpJxghgD128rClMfzaTD8J-RgJ34zDDS9WTOvocl4jHd1SZvBDHg9_SXgx9spYxuUx6qzDmw1FFqXcCHgYFPGx1H44HF3n3-_O2Dfls-Q6bXwS7qFzoYuoWaGyN8IRIw1ZwsG/s2048/2020OllaBuild-12-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiM-9qLKGUpJxghgD128rClMfzaTD8J-RgJ34zDDS9WTOvocl4jHd1SZvBDHg9_SXgx9spYxuUx6qzDmw1FFqXcCHgYFPGx1H44HF3n3-_O2Dfls-Q6bXwS7qFzoYuoWaGyN8IRIw1ZwsG/w500-h335/2020OllaBuild-12-1.jpg" width="500" /></a></div><p>The entire reason to water seal the top pot is to keep the roots low. I didn't do this on my first and second generation of ollas, and I found the roots were barely below the surface. Unless the olla was topped off all the time, these top residing roots would dry out. This didn't seem to be an issue for my basil, but it was for my tomatoes. Tomatoes are water hogs, and they do not like inconsistent watering. With the roots so high, watering wasn't as consistent.</p><p>Adding the water sealed top pot as a reservoir, and burying the ollas with 2-3" of the sealed reservoir under the soil surface, the roots would stay lower, and likely not dry out, as the bottom pot would always (in theory) be full as the water level in the reservoir drains into the bottom, unsealed wicking pot.</p><p>For the pots I painted white, I also painted some clay coasters white. Before water sealing the coasters, I stamped them with a custom design. My husband always calls my garden "Shangrila". We live in Bend, Oregon, and the numbers at the bottom are the days of the months in which my beloved dogs were born. Jet 8/23, Ty 7/11 and Kindle 7/5. I love things with meaningful content. Here you can see the lid resting over the "fill" hole for the olla, which is simply the drain hole of the pot...</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQhR08O2amMQD-lVU0C-n-dmBU_yhyphenhypheniPHYJsCTn6P3NaBNsDUl8PMmhRc3WGlhw2VB7JCS2eH1yLQHLGB57CzlT4D3KYJcoNnahP_P7amC9AulStZnl12agh32NVBWDBpqjRZwvoITyEB/s2048/2020CustomOlla-GreenhouseStorage-16-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQhR08O2amMQD-lVU0C-n-dmBU_yhyphenhypheniPHYJsCTn6P3NaBNsDUl8PMmhRc3WGlhw2VB7JCS2eH1yLQHLGB57CzlT4D3KYJcoNnahP_P7amC9AulStZnl12agh32NVBWDBpqjRZwvoITyEB/w500-h335/2020CustomOlla-GreenhouseStorage-16-1.jpg" width="500" /></a></div><br /><p></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-89969999720240202132020-08-26T13:36:00.006-07:002020-08-26T14:00:16.213-07:00Ollas for the garden - part one<p>As time has progressed in my gardening journey, I find I am most happy with a closed gardening system, where everything is in a container of some kind, with a subterranean watering process using ollas. Not familiar with olla irrigation? It's essentially an unglazed, porous vessel filled with water, buried underground that releases water into the surrounding soil. They can be purchased, but are extremely expensive. I made mine for about $8, including the paint and sealant.</p><p>Here is how Wikipedia describes olla watering action:</p><p><i>"When the soil around the olla is dry, the soil pulls the water through the porous wall of the olla, and into the soil - the tension is between the wet and dry - thus providing water for the roots. When the soil is wet from rain, or has not dried out yet, there is no tension and the water is not pulled through the wall of the olla."</i></p><p>I learned a lot with my first olla design...that's code for "I made a few mistakes". I have endeavored to correct those mistakes in my new design. Before I get into what I learned, here are my first and second generation ollas.</p><p>The first generation was super simple. Just a pot set into the soil near the plant, with the saucer used as a lid to reduce evaporation and keep pests away. While it turned out to be too small for the size the tomatoes would eventually reach, it proved to me this was a viable and efficient method of watering. The roots found the water source, and wrapped themselves around it, drawing out the water they needed.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLC9REFCXaEKBUKRz7IHe9xtArQrz4UYjax6K71Uhwp6KRkJXlmEs5o_c8u6Nfw89MBU_y7s_4lAoFhcQeh5wcgEECOlx5mMvBtAk5e91nMRF3CxzDZDpXdCUpI8ub27bFZ_khRh7lHy24/s2048/2020OllaBuild-19-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLC9REFCXaEKBUKRz7IHe9xtArQrz4UYjax6K71Uhwp6KRkJXlmEs5o_c8u6Nfw89MBU_y7s_4lAoFhcQeh5wcgEECOlx5mMvBtAk5e91nMRF3CxzDZDpXdCUpI8ub27bFZ_khRh7lHy24/s640/2020OllaBuild-19-1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7g_5w1dq2g4Fza1d6y01aS5nEKtoHq9SL1Bb2dOtNi9HpkmQsdyMZ9okT3CWAaqY8_dQNEhdoXzIKUVSgqkavhYtXMcSol_-wyEaLVv16vJhEqU_Inz_vdv5k7b48Ev8OtmCeUbytBxhe/s2048/2020OllaBuild-20-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7g_5w1dq2g4Fza1d6y01aS5nEKtoHq9SL1Bb2dOtNi9HpkmQsdyMZ9okT3CWAaqY8_dQNEhdoXzIKUVSgqkavhYtXMcSol_-wyEaLVv16vJhEqU_Inz_vdv5k7b48Ev8OtmCeUbytBxhe/s640/2020OllaBuild-20-1.jpg" width="640" /></a></div><p>My mistakes were plenty in the first generation ollas, but I do not plan to be defeated, hence the second, and now the third generation designs. I succeeded in growing tomatoes with this irrigation method, even though I started late, so while the mistakes were plenty, the news wasn't all bad.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWc5CvlET-mvd4905RNW4oawRl64F7E7Pl49elaaeOYDR3yulRpomW0WAUChN1QrT0CnhLo_H3C4PRO3UQYoVmQtS3xaTeafCYjZDevoGSWG07V4px_nYLCXYcTgfjN-7LtKqoZM_nv5x/s2048/2020OllaBuild-16-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWc5CvlET-mvd4905RNW4oawRl64F7E7Pl49elaaeOYDR3yulRpomW0WAUChN1QrT0CnhLo_H3C4PRO3UQYoVmQtS3xaTeafCYjZDevoGSWG07V4px_nYLCXYcTgfjN-7LtKqoZM_nv5x/s640/2020OllaBuild-16-1.jpg" width="640" /></a></div><p>Now, the mistakes.</p><p>The first mistake I made was putting some of my tomatoes in terra-cotta pots. While terra-cotta pots are a great vessel for most plants, they dry out far too fast, and I couldn't keep enough water in the ollas to keep the plants happy. I had to do supplemental watering. It worked, it just meant I had to water more often, and it meant the watering for the roots in the ollas was inconsistent - not my goal, and not the hallmark of an olla.</p><p>The second mistake I made was using too small of an olla. Tomatoes are water hogs. My small ollas couldn't keep up, so they suffered from some blossom end rot. Once I started the supplemental watering, things improved dramatically. While this hurt the tomatoes, which needed much more water than my small ollas could provide, my basil was happy as a clam in its planter - this was the second generation design.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkhtR_tUb2QI2uOjy47Rl0LENzL2F4fzrreexKJTU5Z4WHMczzXZFAaqYDujr5LK3npjJqBvS17FrqZZQEKY7EiIwFAIq9g3lltRvldMAk11MOEey01TJMXx_5wceavCTtR2h0mTD_0hN/s2048/2020OllaBuild-14-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkhtR_tUb2QI2uOjy47Rl0LENzL2F4fzrreexKJTU5Z4WHMczzXZFAaqYDujr5LK3npjJqBvS17FrqZZQEKY7EiIwFAIq9g3lltRvldMAk11MOEey01TJMXx_5wceavCTtR2h0mTD_0hN/s640/2020OllaBuild-14-1.jpg" width="640" /></a></div><p>In this design, I glued the bottom saucer to the top of the pot, then turned the entire thing upside down to bury it. The drain hole was my water refill port. I used a glass wine cork to plug the hole and keep the pests out. This design was functional and great looking. The glass cork made the whole thing look a little whimsical...maybe a little glam, too.</p><p>This olla watered the basil planter sufficiently. It needed no supplemental watering. It lead to the happiest, healthiest and most robust crop of basil I have ever grown - it grew faster than I could use it. The kind of problem I have dreamed about!</p><p>My basil planter had another advantage, which helped the yield. Because it was a closed system, with no drain holes in the planter (they aren't needed with ollas), I was able to keep the earwigs from snacking on my basil. I'd read earwigs won't cross vaseline, so I put that to the test. I smeared a 1" ribbon of vaseline around the top outer edge of the basil planter. It worked like a charm. Not even one munch hole from an earwig. Score one for farmer Leslie.</p><p>Back to the last of my mistakes...</p><p>The third and final mistake I made was not getting the wicking part of the olla far enough underground for my tomatoes, which have deeper roots than the basil. My new design addresses this with a water sealed top that acts as a reservoir for the unglazed bottom, which will put the water not higher than about 4" from the soil surface. This should help quite a bit.</p><p>Enter the third generation design.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjck89cxaZgxrZw36TCE9sN4NOnd6fwLeIIVd8b-Dq3x3gs1mmp5QWNwI9HaidXWn4k56CQE7N0sKULAYpCQC9lz0wqh4TOQ0BTOWz0IRPKImt1k-0DWjjCtyNq2Zyx1P1vR1v9wtzBeawM/s2048/2020OllaBuild-2-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjck89cxaZgxrZw36TCE9sN4NOnd6fwLeIIVd8b-Dq3x3gs1mmp5QWNwI9HaidXWn4k56CQE7N0sKULAYpCQC9lz0wqh4TOQ0BTOWz0IRPKImt1k-0DWjjCtyNq2Zyx1P1vR1v9wtzBeawM/s640/2020OllaBuild-2-1.jpg" /></a></div><p>As you can see, the design is two terra-cotta pots, the top one upside down, sitting atop the bottom pot. The top will be completely water sealed - it will act as a kind of reservoir, funneling water down to the lower pot, as the water level lowers, and I'll refill it through the upturned drain hole, just like I do with the olla in the basil planter.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURXyCpmZWLyhla03NvhgluctF7Xtne0j33tJJEWKgRsRjvil8LrtgtUiFRyEgaCyZ0TEoSAvd2DxVObV3SGFM5ziJe4RHnqYk1Gh-BwfAymxtIw6mlyP_t6E_1sNs6QZORdBgCWclFVDD/s2048/2020OllaBuild-7-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURXyCpmZWLyhla03NvhgluctF7Xtne0j33tJJEWKgRsRjvil8LrtgtUiFRyEgaCyZ0TEoSAvd2DxVObV3SGFM5ziJe4RHnqYk1Gh-BwfAymxtIw6mlyP_t6E_1sNs6QZORdBgCWclFVDD/s640/2020OllaBuild-7-1.jpg" width="640" /></a></div><p>The wicking action is cool. I filled the unglazed pot just to show you how the water wicks out. The drier the soil, the more water the plant pulls from the olla, so the plant will get just what it needs.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsem3IPNM3LiOlok3ZpJZyp1VHPMih5kxHOAzeHrVCwGIGuXTs1giPfnINjGMmmLWMPPTSiy9MOCrbTgS9BtOLTb4f40i-Kfnx7ChqaX8-NiDqmCFEAoG35vTtUV94Yn6hEscWAwK5Ao7e/s2048/2020OllaBuild-3-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsem3IPNM3LiOlok3ZpJZyp1VHPMih5kxHOAzeHrVCwGIGuXTs1giPfnINjGMmmLWMPPTSiy9MOCrbTgS9BtOLTb4f40i-Kfnx7ChqaX8-NiDqmCFEAoG35vTtUV94Yn6hEscWAwK5Ao7e/s640/2020OllaBuild-3-1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Before I water seal these, I took the opportunity to paint them, and (soon) add a little custom decor - more on that later. The bottom pot will remain unglazed, and will be the wicking part of the olla.</div><p>Part two I'll cover the custom decor, sealing of the top pot, how I adhere them together, and how deep I plan to bury these.</p><p>Now, next year at this time, I may determine I need to tweak the designs more, but given the success of my basil, and what I learned from my first and second generation designs, I am feeling confident enough to bet my 2021 crops on these. Here's to hope.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-9553178333068422412020-08-20T07:40:00.006-07:002020-08-24T09:09:17.998-07:00Get in my belly...<div class="separator"><div style="font-family: inherit; margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vAzorEqqN6Lq19ENLK5iLg33uD8kx0dGnXjsAEUcl-Sk97MT_TMqvNc4ck6F4xx1PV2vVXwqLlN4uFIQbNUGWIwrRT0Wu22jvDgSSA4XZFS41viMzgB7xYZtguTDpGa6gKtupRovRz8H/s640/2020BasilHarvest-Pesto-15-1.jpg" width="640" /></div><div style="font-family: inherit; margin-left: 1em; margin-right: 1em; text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NHXnnl5_3w4De1o6JmbkmnSTshfK4uBDe-W0Dkw_f3mVYxvMTSiSGt4eFEGylgjQE5yztPLviGI5evK-4JknnDHw3lzyqywLelwT6U2oQPWobMDy2g53BB6xi5xBWjejE48f6BqSBS1B/s2048/2020BasilHarvest-Pesto-7-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NHXnnl5_3w4De1o6JmbkmnSTshfK4uBDe-W0Dkw_f3mVYxvMTSiSGt4eFEGylgjQE5yztPLviGI5evK-4JknnDHw3lzyqywLelwT6U2oQPWobMDy2g53BB6xi5xBWjejE48f6BqSBS1B/s640/2020BasilHarvest-Pesto-7-1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="text_exposed_show" style="display: inline;"><div style="font-family: inherit; text-align: left;">I love basil like few other things. If I'd had a child, it would have been green, with basil shaped ears. I just love the stuff.</div><div style="font-family: inherit; text-align: left;"><br /></div><div style="font-family: inherit; text-align: left;">I fell hard for basil when I discovered pesto *many* years ago. back then, we weren't real flush with cash, and we couldn't afford the extravagance of pine nuts, so I used walnuts, and when they were on sale, I used pecans. Even though those early versions lacked the creaminess of pine nuts, it was enough to make me happy. After all, it was the flavor of basil and garlic and were the real hook for me.</div><div style="font-family: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLODWuouXyKhMznsVZK9995ZGXAznxgdEHdLt9iL5eEZfu4kYDvjf-tTlbCU3aeatyDxk1pCcgl84u0iwceTZTot4jaqmjQC26eE40VZ5x8xtRW0EoYesYkYsRQrIXYa8uedlPtEloDzrn/s2048/2020BasilHarvest-Pesto-8-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLODWuouXyKhMznsVZK9995ZGXAznxgdEHdLt9iL5eEZfu4kYDvjf-tTlbCU3aeatyDxk1pCcgl84u0iwceTZTot4jaqmjQC26eE40VZ5x8xtRW0EoYesYkYsRQrIXYa8uedlPtEloDzrn/s640/2020BasilHarvest-Pesto-8-1.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; font-family: inherit; text-align: left;"><span style="font-family: inherit;">When we had our first garden, I wanted to grow basil, but I struggled. Cold weather, pests and rookie mistakes combined to make for less than ideal results. This year, I focused my efforts on slaying those dragons, and I grew a bumper crop. It's still growing, as a matter of fact. I'm hoping for another batch of pesto in a few weeks before the overnight temperatures kill the last of my green friend. Then again, this last pruning was so severe, I may have killed it already. I'll plant more next year. A lot more.</span></div><div style="font-family: inherit; text-align: left;"><br /></div><div style="font-family: inherit; text-align: left;">Pesto is one of the easiest things to make, and it packs a punch. I pluck the leaves off the stems, and go right into the food processor with them. Sea salt flakes, fresh ground black pepper, a lot of garlic, generous handfuls of pine nuts, shredded parmesan cheese, or asiago and enough good quality olive oil to bring it together, and, viola, pesto! I don't use a recipe. I just add stuff, and test taste it until it makes me happy. There is no screwing up pesto, in my opinion. The only way to screw up pesto is to not make it.</div><div style="font-family: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hY0J25Rj37hmQRf7DI3aJAIzUTsiLtKpYh319OudeIlqW5cvSh_cgjqQgzI2Xv3_q2DOuopmJbHBI8cwX0QtLwO2J4kiekGPryu96MhVUo-tknG4HCxiz37G-6KRFHXjZJd7BH1TypAz/s2048/2020BasilHarvest-Pesto-15-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hY0J25Rj37hmQRf7DI3aJAIzUTsiLtKpYh319OudeIlqW5cvSh_cgjqQgzI2Xv3_q2DOuopmJbHBI8cwX0QtLwO2J4kiekGPryu96MhVUo-tknG4HCxiz37G-6KRFHXjZJd7BH1TypAz/s640/2020BasilHarvest-Pesto-15-1.jpg" width="640" /></a></div><div style="font-family: inherit; text-align: left;"><br /></div><div style="font-family: inherit; text-align: left;"><span style="font-family: inherit;">Once you have it, what can you do with it? Lots of things. Scoop some into fresh cooked and drained pasta. Add enough pasta water to help it spread evenly through your noodles, top with shredded parmesan, and gobble it up.</span></div><div style="font-family: inherit; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="font-family: inherit; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlRxzJ0oPkYUOYgbFiZHOngkRqVzolrX7_CCvAvGKXx8NqaEgdAg7jSvIJ25R7rMPA-gzyS_MBJUBEh4rsIy81JM0OYbwswEyQtXwHtB2O53hAeHRqkNwoESRz18AkkeE6ULBFn42TpsZ/s2048/2020PestoPasta-4-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlRxzJ0oPkYUOYgbFiZHOngkRqVzolrX7_CCvAvGKXx8NqaEgdAg7jSvIJ25R7rMPA-gzyS_MBJUBEh4rsIy81JM0OYbwswEyQtXwHtB2O53hAeHRqkNwoESRz18AkkeE6ULBFn42TpsZ/s640/2020PestoPasta-4-1.jpg" width="640" /></a></div></div><div style="font-family: inherit; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="font-family: inherit; text-align: left;"><span style="font-family: inherit;">Try toasting a bagel, top with a little cream cheese, and a small smear of pesto.</span></div><div style="font-family: inherit; text-align: left;"><br /></div><div style="font-family: inherit; text-align: left;">How about caprese salad? Thin slices of fresh mozzarella, fresh tomato slices, and a scoop of pesto swirled with olive oil...dot the top of your mozzarella and tomatoes for the freshest salad in all of summer-time land!</div><div style="font-family: inherit; text-align: left;"><br /></div><div style="font-family: inherit; text-align: left;">Try pesto deviled eggs. Cut your mayonnaise by half, and add that half back in in the form of pesto.</div><div style="font-family: inherit; text-align: left;"><br /></div><div style="font-family: inherit; text-align: left;">Mix a little pesto with a couple tablespoons of cream cheese, and scramble it with eggs. It's creamy deliciousness.</div><div style="font-family: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4U5p8FSG5KMTEI_OxCQV_B3IdsTpgWTlOnGBqox2yFc7kQNRzW4XXsaoN9cGaHNLRrxYspsx_yogHmb97q8Onn4_dB5doNGGNdBtUXUhiCgzOtCycWytCuQl9OEoilgFH3Xi9ewWiXhsx/s2048/2020BasilHarvest-Pesto-26-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4U5p8FSG5KMTEI_OxCQV_B3IdsTpgWTlOnGBqox2yFc7kQNRzW4XXsaoN9cGaHNLRrxYspsx_yogHmb97q8Onn4_dB5doNGGNdBtUXUhiCgzOtCycWytCuQl9OEoilgFH3Xi9ewWiXhsx/s640/2020BasilHarvest-Pesto-26-1.jpg" width="640" /></a></div><div style="font-family: inherit; text-align: left;"><br /></div><div style="font-family: inherit; text-align: left;">To store it, press plastic wrap over the top, add a lid, and refrigerate for 1-2 days. Longer than that, and it will start to brown. You can always add a sprinkle of ascorbic acid to the pesto to slow the browning process, but I've not had to do that. I've frozen it with great results. Just drizzle about 1/4" good quality olive oil over the top of the prepared pesto (this minimizes browning by creating a sort of seal to keep the air from reaching the pesto), pop a lid on the container, and into the freezer. I've kept it as long as a month, not because it went bad, but because I used it up.</div><div style="font-family: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizvEqk8UcYswCJ60i0ebQUoEgEndrBBQ4ipkjpdP4p_L2wMZN75xR2ecTainOe4zuRfO3d3LaPQEaxWJ2LJ7T0FdFZKxmzf3frHJDpi6CjBoKWHc0qn4qJl61VohB5r6Ueyk-sTMYy7rm/s2048/2020BasilHarvest-Pesto-28-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizvEqk8UcYswCJ60i0ebQUoEgEndrBBQ4ipkjpdP4p_L2wMZN75xR2ecTainOe4zuRfO3d3LaPQEaxWJ2LJ7T0FdFZKxmzf3frHJDpi6CjBoKWHc0qn4qJl61VohB5r6Ueyk-sTMYy7rm/s640/2020BasilHarvest-Pesto-28-1.jpg" width="640" /></a></div><div style="font-family: inherit; text-align: left;"><br /></div><div style="font-family: inherit; text-align: left;"><span style="font-family: inherit;">The possibilities are endless.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-20977266767072572202017-08-21T12:34:00.003-07:002017-08-21T12:34:40.282-07:00It lived up to the hype...<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7516294549915085634.post-87311783102192358092015-11-12T15:43:00.002-08:002015-11-12T15:43:49.313-08:00Resurrecting...The last time I posted on my blog was about this time last year. Growing tired of Facebook pollution (i.e., a lot of crap, and click bait posts) I thought I'd raise the veil on the blog again. Fitting that I'll be going to see my best friend in California again, too.<br />
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I thought I'd share a dream I've held for a very long time. Meet Wynn...<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-2795029882975045602014-11-08T15:07:00.002-08:002014-11-08T15:09:33.964-08:00Before winter sets in...Staring down the barrel of winter in the northwest, a trip south was just what I needed. A week with a dear friend? The icing on the cake!<br />
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I didn't want to leave without a night shoot at the Old Mission. The place Cliff and I were married 21 years ago. A challenging setting, but one I enjoyed, especially with the very light, but very warm breeze blowing against the palm trees. A perfect cap to our visit, and a great way to start off the month of November.<br />
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A busy week working with another client dog, this one in Birnam Wood, just down the street from Oprah Winfrey's house...I waved as I went by every day, but never saw her. Perhaps she didn't get the memo that I was in town. Maybe next time, Oprah! I'll have my people call your people...<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-60262056899260677352014-08-29T09:55:00.000-07:002014-08-29T10:12:49.718-07:00The traveled road, page sevenI've been remiss in updating my blog lately. With more struggles on the dog front, I haven't had much interest in writing. Letting go of the struggles surrounding Kindle has been excruciatingly difficult...<br />
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The 'traveled road' reminds me that life goes on. 'Things' can be more constant, but living, breathing creatures have a force all their own, sometimes that force is good, and sometimes it's bad. None the less, it's a force to reckon with, and we have certainly had to face that full in the face with Kindle very recently.<br />
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Last month we were in California, and had occasion to visit the central coast. We made several pit stops, but the one I loved most was the one in <span style="font-family: inherit;">Carmel </span>at th<span style="font-family: inherit;">e <span style="background-color: white; line-height: 18.200000762939453px;">Mission San Carlos Borroméo del rÃo Carmelo, </span><span style="background-color: white; line-height: 18.200000762939453px;">or, as it's more commonly known, "the Carmel Mission".</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.200000762939453px;">I'll let the images speak for themselves. Needless to say, it's a very quaint, understated mission. I loved this mission's rich history. And I loved seeing where Father Junipero Serra is interred. An interesting and educated man. He held a doctorate in theology.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #545454; line-height: 18.200000762939453px;"><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-35032000500345483032014-07-20T17:06:00.002-07:002014-07-20T17:06:25.038-07:00Bar stool deskA desk for Cliff.<br />
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Now that he's gotten himself more and more into photography, a desk for his laptop (for image processing) was bubbling up as a real need. He also needed a place to do his paperwork, and store a few items.<br />
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I looked far and wide on Craigslist for a desk with the dimensions we needed, but I couldn't find anything...too short, too long, to wonky looking, too beat up...and don't even get me started on what people think their their stuff is worth! I could find nothing that would work. I decided we should build one, and the bar stool desk was born. A quick Google search would show me that I wasn't the first to think of this, but what I found did get my finishing and decorating idea motor running!<br />
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For a couple of days I checked Craigslist for used bar stools before I found some that would work. A married couple, on the last day of their garage sale, had a pair of solid wood bar stools in exactly the style I was hoping to find. We dickered down to $30 for the pair. Perfect!<br />
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It was time to design/build a topper. I got the idea for the topper from the one that makes up my own desk. It was purchased from Pottery Barn years ago, but the idea is a good one. Build 'pockets' for the seats of the bar stools to rest in, which keeps the topper from shifting.<br />
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The bar stool seats were about 1-1/2" too wide for the dimensions needed, so Cliff trimmed them down just a bit with the table saw. You can see the sawn edges here.<br />
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The bar stools are unattached to the topper, but the 'pockets' keep the topper from shifting. Easy to take down for moving. Topper upside down, showing the 'pockets', first without the bar stools...<br />
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...and with.<br />
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The topper has a cove edge, which Cliff added with the router. I love that thing. I think it's my favorite wood working tool. It gives everything a finished off, professional look. Sometimes I look for projects that require a routered edge, just so we can use it.<br />
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The topper upside down, showing the coved edge.<br />
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...and right side up.<br />
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A good sanding and finishing project is next, but for now, you can see how things look, and get a sense of how easy this is. The routered edge takes a specialty tool, but even just a basic pine board, sanded and finished, can sit atop a pair of barstools, for a quick and easy desk.<br />
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Total cost? $55. I love it, and more importantly, so does Cliff.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-2140763252970085512014-07-12T08:38:00.004-07:002020-08-20T08:23:23.436-07:00Pesto baked eggsWith a rather significant cutting on my basil plant two days ago, I decided to make pesto. I didn't have any pine nuts, and they are very expensive, so I rarely use them in pesto, anyway. I used what I had, which was pecans. It was a basic pesto recipe; basil leaves, garlic, salt and pepper, and my prized Barouni olive oil from <a href="http://www.joelleoil.com/">Joelle Oil</a>.<br />
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I don't cook with my Barouni olive oil, because I often worry that it will lose something in the high heat, but in a pesto? It's the creme de la creme.<br />
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With quite a bit of pesto on hand, the plan for my weekend is a series of pesto recipes. I'm in a pesto kind of mood. First up? Pesto Baked Eggs.<br />
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The first time I made baked eggs, I used a marinara sauce, which I didn't love, but the overall recipe was quite good, so it got me to thinking. Why not just tomato slices vs. the sauce? Easier, cheaper and the tomato slices would add nice texture to the dish.<br />
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This one couldn't be easier and the pesto takes it from very good to exceptional. This is a gourmet flavored/textured dish that prepares like a beginner's recipe.<br />
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<u>Ingredients</u>:<br />
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Butter<br />
1 large Roma tomatoe<br />
4 eggs<br />
3 tablespoons heavy cream<br />
1/2 cup shredded Gruyere cheese<br />
Pesto (buy it, make it...whatever you wish)<br />
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<u>Directions</u>:<br />
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Heat oven to 400 degrees.<br />
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Butter the bottom and sides of two baking ramekins (1 cup size).<br />
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Layering from the bottom up, to each dish, add 1/4 of the tomato slices, two 2 eggs, 1-1/2 tablespoons of heavy cream, the remaining tomato slices, and 1/4 cup of Gruyere cheese.<br />
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Bake for 8 minutes. Raise heat to broil, and remove from oven when the cheese begins to brown, 1-2 minutes. For runnier eggs, decrease the initial baking time. For firmer eggs, increase it.<br />
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Remove from oven, top with a generous dollop of pesto, and serve with a side of crostini.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-42560111606204327632014-04-25T11:31:00.002-07:002014-04-25T13:46:21.521-07:00Up-cycle (or is that re-cycle?): small garden stakes...As I grew my tomato starts, I realized they might need staking up before going into their bigger buckets, and I didn't want to buy a bunch of sticks/stakes (hate to spend money when something else will do). As I was walking through the laundry room, I spied a package of bamboo place mats I'd bought on the cheap years ago. Four of them for $1.99. They were 50% off at the time. One of them I used as a sushi rolling mat, which, BTW, it was perfect for. I had three left.<br />
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Hum, these could work, I thought.<br />
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I took my rotary cutter, ran a slice through the strings holding the place mats about every 2", and pulled them apart.<br />
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Very easy, and I have enough small stakes to last several growing seasons, all from just one of the mats. I still have two left. I'll keep them. Never know what use they may find.<br />
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This project took all of about 10 minutes. Once down to the last few bound sticks, just pull the threads off, and you'll make clean up time quite a bit faster.<br />
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My sagging tomato before...<br />
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And perked up after...happy.<br />
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This is the time of year I'd rather be traveling around with Cliff and Kindle, exercising my camera, and the less money I spend on things I need around the house, the more money I have to hit the road for short weekends here and there. Plus, it just makes me feel better to up-cycle. Or is this called a 're-cycle'. I never did figure that one out.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-73254216252867890422014-04-20T11:46:00.002-07:002014-04-20T11:50:36.938-07:00Seedling update and time for trimmingThe seedlings are doing exceptionally well in the 'grow room'. So well, in fact, it was time to give them a little trim. I want my tomatoes to grow vigorously, but also up a little. I want to plant each start fairly deep, so the roots are strong and well developed. To achieve that, they needed some thinning, so the energy would go up and into the top leaves just starting to come along.<br />
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It was only the tomatoes that needed trimming at this point. The peppers won't need any, nor will the eggplant. The basil I will prune to create a bushier plant, but it's still a little early for that.<br />
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Before trimming they looked very happy, and everyone was/is growing well, almost too well. Now I fear they will be ready for the great outdoors before the great outdoors is ready to provide a hospitable growing environment for them. The last (average) frost isn't until the end of June, and I won't be waiting that long. They will be going out far sooner than that, but I'm prepared to bring them in, as well as cover them with plastic 'jackets', should they need protection from the colder temperatures. None the less, they are still about a month from going outside.<br />
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Most of the things I've done with my plants, I've learned through my Google searches, and some instructional videos on YouTube. I really have no clue what I'm doing, but my plants, at least so far, are very happy. Emergence of the seedlings has been well over 90%, which is really cool, and further reinforces that I'm making the right choices so far.<br />
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They look a little naked now that they are trimmed, but I know it's good for them, and for how I want them to grow. With the speed they have been growing, it should be no time before they are ready for another trim.<br />
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After I trimmed them, I noticed the underside of the leaves was a beautiful purple color. Not sure if these were from a particular tomato plant, or not. I thought they were interesting enough to shoot.<br />
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We have almost 80 peas emerging in the garden boxes outside, and they are going crazy. My blueberries are loaded with buds, too, even the plants that are only rated to -30, and had to endure -27 (in buckets!) this winter are coming along.<br />
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Cliff's dad loved gardening. Maybe his green thumb is landing on me. I hope so. Time to plant some chives now, and I just may have to bite the bullet and plant a raspberry bush, too, in my father in law's memory. He always grew them, and Cliff smiles when he tells me about it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-56348153228855952612014-04-19T08:25:00.002-07:002014-04-20T11:12:46.294-07:00Strawberry coringI'm not a real fan of cleaning strawberries. Never have been. I'd rather be on the eating end of things when it comes to these little guys.<br />
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None the less, cleaning must be done. I'd always done it the 'old fashioned' way. Cut the top off, then slice the berry, but it always bothered me that the less sweet core was still inside, and it took a fairly big cut off the top to remove the leaves, and the hardest part of the core, right at the top.<br />
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Many years ago my sister told me to use a straw to push the core from the berry, but every straw I'd tried was too flimsy, and the diameter too small, so my efforts weren't very productive.<br />
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This morning I got to thinking, as I looked at cleaning 4 lbs. of strawberries, "how can I make this easier?" I had an extra fat straw from the local coffee shop, so I gave that a go. The only trouble? Once the straw was full of cores, it was hard to push more of them from the berries that would follow, so I added a smaller diameter straw in the center, to act as a plunger. It worked beautifully.<br />
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Push the straw into the bottom of the strawberry, up through the leaves and out. If you miss the center, just pull back the housing straw, realign, and push again. When the core is in the straw, and pushed all the way through the berry, push the plunger, and out it comes.<br />
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Viola! Perfectly cored strawberries, with very little waste.<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7516294549915085634.post-62930009458118002042014-04-12T07:45:00.000-07:002014-08-29T10:29:55.538-07:00New 'life'...I knew after Jet died, I would need something to fill my time, to help ease myself into/through the grief, without being overwhelmed by it. It was probably one of the biggest reasons I went against my promise that I wouldn't grow another vegetable garden this year. I'm glad I did, though in some ways, it is bittersweet.<br />
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The day Jet died, we came home to find the first two peas emerging in the planter boxes in the backyard. Eight days later, we have over 50. Both Jet and Ty (and Kindle, too) loved the peas, plucked right off the plant. To see those emerge, and know Jet wouldn't be here to enjoy them this summer, was hard. I knew when we planted them, he wouldn't be here. I even said as much to Cliff at the time. Knowing that, I struggled through the planting, but Kindle is still here, and life goes on...we have to keep things moving for her, so she enjoys her life, as both the boys did when they were here.<br />
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The rest of my seedlings are still enjoying the grow lights, and the warmth of the room where they are currently housed. I added a small humidifier to the room a few days ago. I turn it on, along with the heater/fan, for a few hours every day. They are living in their own little 'rain forest'...and thriving, I might add.<br />
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This is about 3 weeks post planting. The eggplant and peppers were the last to emerge. I wasn't sure they would, but they did. Just took a bit longer. They popped up about six days ago.<br />
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The tomatoes are the furthest along. We planted three varieties, and all three are doing well. Cherry, Brandywine and Roma.<br />
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The basil is doing well, also. I have found I like to grow the Genovese basil best, and as I understand it, it's the one most prized by chefs. It grows about twice as fast as the sweet basil. I gave one plant to each of my sisters in law last weekend, and kept one for myself. I planted more seeds the next day, and they are well on their way now, too.<br />
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The cuttings I took from the gnat infested plant I got at Trader Joe's are also thriving now. After I cut the stems, I washed them well, and set them in a cup of water. Once the roots were well developed, I plunked them into my homemade potting mix, and off they went. They are happy...and no more gnats. In the last week, they have a second set of leaves on one stem. I think they like the 'rain forest', too.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7516294549915085634.post-62761957513975245292014-04-04T09:07:00.000-07:002014-04-04T09:07:21.027-07:00I don't know how...I don't know how to write this entry. I don't even know how to start. All I see is pain and loss...and a long life ahead, without you at my side.<br />
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All your life, you have been my heart, and when you left, it went with you. I feel so empty, so lost without you. I know I'm breathing, but I can't catch my breath.<br />
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Our journey was a private one - one I never wanted to share, and one I don't think you wanted to share, either.<br />
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Before you came into my life, I didn't feel a lot of self worth. I'd never been told that I was good enough, smart enough, or worthy of love. You never uttered those words to me, because you couldn't, but in everything you did, every action, every look, every snuggle, bark, sneeze, lick and shake, you told me that I was worthy, that I mattered. You never let me down. You never left my side, unless you had no other choice. You lifted me up, and healed my broken heart.<br />
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You gave me the greatest gift I've ever received - unconditional love.<br />
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I don't even want to tell people you are gone. I don't want to hear all the those familiar words, "I understand," or "I'm so sorry for your loss." I don't want to be told how lucky I was, or how lucky you were. I don't want any of that, because no one, anywhere, can understand what you meant to me, what you gave me and how much I loved you...I don't think it's possible to love anything more than I loved you.<br />
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I called you "my beautiful," and you were, in every way that possibly mattered.<br />
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I have said you were the greatest love of my life, and it's the truth - that I was so well cared for, by you, that I learned to love myself, to trust myself, and to give life a chance I'd never given it before. I trusted you with my deepest fears, and you pushed them away, always letting me know I was stronger than they were. You were the only living thing I have ever trusted completely...you never gave me a reason to think I couldn't. Not in your entire life, not for a single moment.<br />
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Goodnight, my beautiful. My heart goes with you...you were my everything.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7516294549915085634.post-41715530534502104342014-03-31T08:15:00.000-07:002014-04-20T11:08:40.941-07:00The seedling splitsI've never done a great deal of gardening. I like to experiment, and I enjoy the fruits of my labors, but I've not invested in much, in terms of equipment or education. Just sort of a 'shoot from the hip' kind of thing.<br />
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This year I decided to take things a bit more seriously. This, after I promised myself I wouldn't do a garden...so much for promises to myself.<br />
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I decided that my garden would grow with peas and blueberry plants in my garden boxes, and everything else in Global Buckets, <a href="http://www.globalbuckets.org/">www.globalbuckets.org</a>. The buckets are a spin on the EarthBox revolution, but instead of investing in a $50 Earthbox, which would only grow two plants, or in the case of tomatoes, just one, I used materials I sourced for next to nothing, and made Global Buckets instead.<br />
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I have my buckets made, and now I'm waiting on weather, and the growth of my seedlings, to transplant into the buckets, which won't happen for a couple more months.<br />
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The seedlings have started to take over my guest/craft/sewing room. While there is still enough room (barely) for a single air mattress, to accommodate one guest, it has become a room where my ideas come to life. As such, it has become a favorite room. Like the rest of my house, it's about function vs. form, but the older I get, the less I care about form, and the more I care about what my house can do for me, or in other words, "function".<br />
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This weekend I told Cliff I needed more space for my seedlings, and needed more grow lights, too. Being the electrical wholesaler that he is, he set me up lickity split.<br />
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We use these shelves in our business, so it wasn't hard to fit one with fixtures for my seedlings. The bottom shelf is also fitted with a fixture, but I have to wait to split the remaining tomato plants before I will need to use it. Set on a timer, the lights come on, and stay on, for 16 hours/day. It has proven a very effective way to grow starts. I'm very pleased with how everything has emerged this year, and I'm glad I made the choice to start from seed. Far more cost effective. The Solo cups really make nice (interim) planters, and the clothes pins (50 for 98 cents from Walmart!) were great for 'tagging' each cup.<br />
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In the two days since I took the above image, they are triple in size. Amazing how fast they grow!<br />
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My basil cuttings grew well in water. Once they had developed roots, I transplanted them into the well loved Solo cups. I have several others started, and now that I know how easy it is to grow from cuttings, I will never be out of basil again!<br />
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Emergence has been well over 90% on all the seeds. Far more than I expected, and as a result, I've over planted. I will need at least another 12-18 Global Buckets to house everything. Of course, that assumes all starts survive hardening off, and the move to outdoors. Time will tell!<br />
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There is no doubt that gardening is an up front investment, but it's one I really don't mind, since it does pay off on the back end. Fresh food isn't cheap, and if you can grow it during the summer, it eases the pressure on the wallet.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-24697234727211018642014-03-23T12:09:00.000-07:002014-03-23T12:09:08.379-07:00Gardening...just can't say 'no'!The lure of the garden was too much for me this year. I swore I wasn't going to get sucked in again, but I just couldn't help myself. The promise of things emerging from the ground, after a cold winter...well, like a moth to the flame, here I am again.<br />
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This year I decided to start everything inside from seed. I bought three Jiffy greenhouses, then realized those starts would need interim transplant before going into their Global Buckets - a totally unnecessary step. I planted far more than I have buckets for, but when I plant from seed it seems I only get about 70% emergence, so I'm over covering my bases this time.<br />
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I used Solo cups for my starts, and used a potting mix I found (recipe #1) on the <a href="http://www.globalbuckets.org/p/soil-recipes.html">Global Buckets website</a>. I will also use this potting mix in my buckets, so it should make the transplanting easier on my starts (or so I'm telling myself).<br />
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From there, I simply cut holes in the bottom of the Solo cups, planted my seeds, and used clothes pins for labels. The clothes pins were 98 cents at Walmart for a pack of 50. Works for me. The Solo cups were cheap, too.<br />
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Everything is now under grow lights in my guest room, turned temporary growing house. With a healthy glow coming from my guest room window, for 16 hours/day, I hope I don't draw the authorities, curious as to what I'm growing!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-42235310601859747442014-03-15T19:25:00.000-07:002014-03-15T20:06:11.348-07:00Tomato cage trellis<div class="separator" style="clear: both; text-align: center;">
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Last year's garden was a lot of work, tied us down to home a little too much, and didn't produce like we'd hoped. This year, while we swore we weren't going to plant a garden, we just couldn't help but plant the Cascadia sugar snap peas we have enjoyed so much over the last two seasons.<br />
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Cascadia is a bush variety, only growing to about 2', so a heavy trellis isn't necessary. We really didn't want to do anything too involved for the two additional boxes, and wanted to use what we had on hand. The solution? Tomato cages turned trellises. We used heavy pliars to turn the 'leg' ends into a whimsical shape, secured them with some wire we had in the garage, flipped the cages upside down, and staked them into the planter boxes. Easy, peas-y!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-10506442635859134882014-03-07T06:30:00.002-08:002014-03-07T08:38:17.273-08:00Is it really almost over?<br />
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<i>"If I dropped a tear in the ocean,</i></div>
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<i>the day they found it,<br /> would be the day I'd stop loving you."<br /> -- Unknown</i></div>
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I haven't written about you much here, baby. I haven't been able to open my heart enough to let anything out. Unlike Ty, who belonged to the world as much as he belonged to me, you are all mine. I have never shared you with the world, and you never wanted me to. It's always been about what's between us.<br />
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As I return from a visit with Dr. Leslie, and news that wasn't what I wanted to hear, I find I would not be fulfilling my promises to you, and what you've meant to me, if I didn't take time to write to you, as I wrote to Ty toward the end of his life.</div>
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Why has it been so hard to write to you? I don't know, really. I've tried several times. I think the short answer is you are my heart. I've never given my heart out easily, and doing it now is difficult, but without writing to you here, now, I wouldn't be honoring who you are, who you've been, and what my life has been like because of you. I have never dishonored you, and I won't start now, so here goes.</div>
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Tears are streaming down my cheeks as I write, knowing it won't be long before you leave me, with wings upon your shoulders, knowing, as I always have, that this time would eventually find us.</div>
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The day I first saw you, I knew you were mine. Three puppies were put in my lap. Two blues, and you. The two blues wouldn't settle, and wanted down, but you turned yourself around, scooted up my chest, and set your head down under my chin, with a big sigh. I say I didn't pick you, that you picked me, and you did, though I knew it the moment I saw you, you were the one I wanted. There was something there, in that moment.</div>
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You would take me down paths I never knew were even available to me. You took to training and performance like you'd been born to do it. You loved it, and tolerated my clumsy training and guidance in the early days. As I look back, I can see just how driven you were. With me in your way most of the time, you found a way, and lead us along the path to success. For us, it was never really about the wins, it was about the time together. It was about walking to the line together, looking into each other's eyes, and doing what we loved so much.</div>
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Sometimes I would catch myself, and think, "gosh, what will I ever do without you," then I would push the thought out of my mind. We had so many years ahead, I would tell myself, and we did. But no matter the number of years ahead, we were slowly marching toward the day I dreaded more than any other.</div>
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You were wise when you were just a baby. You seemed to know things, like you'd been here before. Calm and smart, you faced every challenge with a deep knowing, like you'd experienced it before. Even as we get close to the end, you have a calm about you that makes me wonder, "have you done this before?"</div>
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We have been, for the last 5310 days, each other's hearts, in every way. Performance, long walks, trips hither and yon, raising puppies together. No matter what we did, always together. Poppa calls you my sentinel, and you are. I know, even when you leave this life, you will continue to be exactly that. I know you will watch over me, as you always have. I hope your days aren't over yet, but my eyes see you losing ground every day, and I know you can't stay here forever.</div>
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You have never really loved anyone but me. You have tolerated many, but your love has been mine, entirely, and I've always known it. I never encouraged you to love anyone else, because I wanted you all to myself...I wanted my heart to myself, and you, my sweet boy, are, forever, my heart.</div>
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How do I say 'good-bye' to my heart? How do I say farewell to the one thing I have loved more than any other? I don't know, but I imagine you will guide me there, as you always have, with an understanding only you have.</div>
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So, here we are, stepping forward, together, inching toward the moment we have to say "good bye", and I'm powerless to stop the momentum. Even as you begin to weaken, I hear you, telling me to be strong, to believe in the power of the love we have, and share, and to trust you, as I always have.</div>
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I love you, Jet...I never learned how to fully love until you came into my life. I know it was the lesson you came to share. It was your job. You did it so well, almost too well, and even as you weaken slowly, you are still doing it, with every breath you take.</div>
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I don't know if I will write to you again, as our language is so intensely personal, as you know, but even if I don't, look into my heart, my baby boy. I will speak to you there, as I always have.</div>
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You are my everything, Jet...forever and ever, my heart.</div>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-7516294549915085634.post-57741046181287786482014-02-14T20:00:00.002-08:002020-04-15T09:02:33.424-07:00Lemon ice creamSince spring is right around the corner, and summer will soon follow, I'm beginning to think of spring and summer flavors, and lemons would be at the top of my 'favorite flavor' list. I love just about anything lemon, and this lemon ice cream does not disappoint.<br />
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For this recipe I suggest juice lemons, with very thin skin, as they produce the most juice per lemon. Meyer lemons would work, as well, but if you use Meyer Lemons, you may want to cut back on the sugar a bit. Meyer lemons do not have as much tartness as other varieties, and too much sugar hurts the delicate balance of sweet and tart this recipe should produce.<br />
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<u>Ingredients</u>:<br />
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1 cup sugar<br />
3 large eggs<br />
1/2 cup lemon juice<br />
1 tablespoon lemon zest<br />
2 cups heavy whipping cream<br />
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<u>Directions</u>:<br />
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To a medium bowl add sugar and eggs. Beat until thick, smooth and creamy colored, about 1-2 minutes.<br />
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Add lemon juice, lemon zest, and heavy whipping cream, and stir to combine. This is your 'base'.<br />
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Transfer your base to a medium saucepan. Stirring constantly, cook over medium heat until tiny bubbles begin to form around the edges of the pan. Transfer to an air tight container, and chill overnight in the refrigerator.<br />
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When base is fully chilled, pour it into your ice cream machine, and proceed following your machine manufacturer's directions for freezing ice cream.<br />
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Serve immediately if you prefer soft serve, or transfer to an air tight container, and freeze for a harder ice cream to serve later.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-91079255069105072652014-01-14T09:50:00.001-08:002014-08-29T09:03:58.536-07:00The traveled road, page six<div>
Everything seen here is within an hour of home...we are blessed.</div>
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<span style="font-size: x-small;"><i>The Three Sisters (foreground) and the Pole Creek fire burn area (foreground),<br />Deschutes National Forest, Oregon, December 27, 2013.</i></span></div>
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<i><span style="font-size: x-small;">Smith Rock, Smith Rock State Park, Terrebonne, Oregon, December 28, 2013.</span></i></div>
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<i><span style="font-size: x-small;">Benham Falls, Deschutes National Forest, Oregon, December 28, 2013.</span></i></div>
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<span style="font-size: x-small;"><i>Mt. Bachelor, Deschutes National Forest, Oregon, December 29, 2013.</i></span></div>
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<span style="font-size: x-small;"><i>Broken Top, Deschutes National Forest, Oregon, December 29, 2013.</i></span></div>
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<span style="font-size: x-small;"><i>Tumalo Creek, Deschutes National Forest, Oregon, December 29, 2013.</i></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7516294549915085634.post-66349257932053870532013-12-31T14:15:00.002-08:002013-12-31T14:15:31.853-08:00Recessed sewing table<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXPsMGZDm54732UoKONT6Be0kD4bQtwSdr3H8ir44h7cWNBad6JoJ_PHInyuae6Z3n4qgUijJAxobThWTvTls5tFJGni93_vMaitdG3A7PGFjcCDrSQhGiGrEHa8hD9iKuT7Fc5zo2SPK/s1600/untitled-546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXPsMGZDm54732UoKONT6Be0kD4bQtwSdr3H8ir44h7cWNBad6JoJ_PHInyuae6Z3n4qgUijJAxobThWTvTls5tFJGni93_vMaitdG3A7PGFjcCDrSQhGiGrEHa8hD9iKuT7Fc5zo2SPK/s640/untitled-546.jpg" width="640" /></a></div>
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Not my idea, nor my plans, but I couldn't be any more thrilled with the result! The table will be finished in the spring with a multi-layer stain/paint/distressing effect, when things warm up. A little too cold for stains/paints right now. In the meantime, I'll use it as is, and love it all the while!<br />
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The hole drill got a little warm!<br />
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The jigsaw took care of the straight edges.<br />
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A router to add a rounded edge to the opening, and give it a more polished look.<br />
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Now for the supports on the underside.<br />
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The supports viewed from the top.<br />
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And in place...sewing machine now recessed!<br />
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The plans can be found <a href="http://bluedinosaurs.com/diy-platform-sewing-table/">here</a>. There were no measurements, as every table is different, as is every sewing machine. What tips can I offer? Make sure you leave plenty of room for your plug ins to the right of your machine. And measure, measure, measure. It was very straight forward, and something anyone could do with the right tools. I have lost quick access to the front storage box on the machine base, but it was an easy sacrifice to make for the benefit of a recessed machine.<br />
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Have I said how much I love my new table?<br />
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I would suggest scouring Craigslist for used craft/dining tables. That's what I did, and I found my table for $70, and it's good size at 36" x 52". It came with a full length bench, as well. Just make sure you get one that's solid wood.<br />
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With my <a href="http://theluckyfox.blogspot.com/2013/12/fabric-storage-for-christmas.html">fabric shelf</a> in place, my craft room is really taking shape. Much more to come, but to say I'm thrilled so far, would be an understatement. A pink chandelier is calling my name for the room, too. Hum...Unknownnoreply@blogger.com4