Yesterday I planted a total of 120 plants/seeds in my AeroGrow garden which will eventually be planted in my gardens! Keep your fingers crossed that they grow quickly as I would have liked them to be planted about 2 weeks ago-but I couldn't get the supplies needed!
The weather outside makes me want to be gardening now-but wowo it is only April1 tomorrow. I will be gettting the lettuce, radishes, herbs and squash in within the next week or so.
Next week we will also be getting 25 new chicks-our first order of the year.
Man I love this time of year!
Wednesday, March 31, 2010
Friday, March 26, 2010
Kitchen Gadget Must Have
I know everyone has their favorite kitchen gadget-mine is my knife sharpener! I have to say it is the best thing since sliced bread!
It is the Corona Sharpening Tool-it is about the size of a popcicle stick but works better than any sharpener I have ever used.
I found out about this tool a few years back from one of the trucker friends of mine during potato harvest in North Dakota-it was an amazing find and I appreciate Louis sharing this with me.
You can find this tool on line at Amazon-there it is titled the Corona Clipper Sharpening tool and is $9.33 plus shipping or at Peaceful Valley Farm and Gardening(groworganic.com) it is the Corona Sharpening Tool and is $7.99.
I promise you will love this gadget and your knives will be like brand new-there is nothing better than a super sharp knife!
Enjoy
It is the Corona Sharpening Tool-it is about the size of a popcicle stick but works better than any sharpener I have ever used.
I found out about this tool a few years back from one of the trucker friends of mine during potato harvest in North Dakota-it was an amazing find and I appreciate Louis sharing this with me.
You can find this tool on line at Amazon-there it is titled the Corona Clipper Sharpening tool and is $9.33 plus shipping or at Peaceful Valley Farm and Gardening(groworganic.com) it is the Corona Sharpening Tool and is $7.99.
I promise you will love this gadget and your knives will be like brand new-there is nothing better than a super sharp knife!
Enjoy
Friday, March 19, 2010
NCAA Basketball Tourney and Food
With the start of the NCAA tourney yesterday-the fun food is on its way!
Last night Grilled Fish Tostada's with a spicy black bean sauce. Tonight Hot Cappricola and Asparagus Pizza!
Not sure what the rest of the weekend will bring-but I will keep you updated.
By the way-another successful St Paddy's day my home corned beef was awesome as was the raspberry guiness sauce served on top a a devils chocolate cake-WOW!
Go Gophers!
Last night Grilled Fish Tostada's with a spicy black bean sauce. Tonight Hot Cappricola and Asparagus Pizza!
Not sure what the rest of the weekend will bring-but I will keep you updated.
By the way-another successful St Paddy's day my home corned beef was awesome as was the raspberry guiness sauce served on top a a devils chocolate cake-WOW!
Go Gophers!
Monday, March 15, 2010
Blue Skinned chicken
As some of you know we have carried 4 hens thru the winter for the eggs they were laying-well in the past week the two little banties stopped laying eggs. So we decided that they would be dinner this weekend!
Sunday morning Frank went out to butcher up the two little hens. He was outside for about 20 minutes and stuck his head in the door and asked if I thought it was any concern that "whitey" which is what we had named the white long feathered chicken was blue! I thought he just meant the skin was a little blue compared to the other hen. He brought them in and the one chicken was a deep blue color which I would compare to a deep deep bruise you might get.
Never had we seen this before-well by the wondor of the internet we figured out that this was a breed from China called a silky chicken and this is part of their breed-dark blue skin, meat and also the bones are blue/black. This breed dates back to Marco Polo and he was so impressed with them that he wrote about them in his chronicles.
Well let me tell you I had a tough time thinking about eating this chicken-we smoked it and then I pulled it off the bone and made Tortilla chicken soup! We did taste a little bit of this meat by itself and it tasted more wild to me sort of like pheasant or rabbit.
But boy did it make a wonderful soup!
Sunday morning Frank went out to butcher up the two little hens. He was outside for about 20 minutes and stuck his head in the door and asked if I thought it was any concern that "whitey" which is what we had named the white long feathered chicken was blue! I thought he just meant the skin was a little blue compared to the other hen. He brought them in and the one chicken was a deep blue color which I would compare to a deep deep bruise you might get.
Never had we seen this before-well by the wondor of the internet we figured out that this was a breed from China called a silky chicken and this is part of their breed-dark blue skin, meat and also the bones are blue/black. This breed dates back to Marco Polo and he was so impressed with them that he wrote about them in his chronicles.
Well let me tell you I had a tough time thinking about eating this chicken-we smoked it and then I pulled it off the bone and made Tortilla chicken soup! We did taste a little bit of this meat by itself and it tasted more wild to me sort of like pheasant or rabbit.
But boy did it make a wonderful soup!
Thursday, March 11, 2010
Bonefish Bang Bang Shrimp MMMMMMMMMM
A few years ago when Frank and I were in Tampa we found Bonefish-not only did we find Bonefish we found their Bang Bang Shrimp! All I can say is WOW they are very very very good.
So this past weekend I was reading my latest Food Network Magazine and they featured a "Top Secret" recipe and it was the Almost Famous Spicy Fried Shrimp from Bonefish.
I tried this recipe last night and man did it bring us back to that trip-sitting outside with their outdoor seating and then again for a nice dinner inside on another occasion.
Check out Foodnetwork.com for the recipe and try it-see what memories you can create.
Enjoy
So this past weekend I was reading my latest Food Network Magazine and they featured a "Top Secret" recipe and it was the Almost Famous Spicy Fried Shrimp from Bonefish.
I tried this recipe last night and man did it bring us back to that trip-sitting outside with their outdoor seating and then again for a nice dinner inside on another occasion.
Check out Foodnetwork.com for the recipe and try it-see what memories you can create.
Enjoy
Wednesday, March 10, 2010
Corning my own beef for St. Patty's day starts today
Well one week from today is St. Patty's day and eventhough we are not irish-we still enjoy a little or alot of corned beef on the day of the irish.
A couple of years ago I started doing this and not only is it a fun process-very little hands on time-it is also very tasty. Check it out
Ingredients
1/2 c kosher salt
1 tbsp cracked black pepper
1 tbsp dried thyme
2 tsp allspice
2 tsp paprika
2 bay leaves crumbled
2 dried chilies ground-I like to use chipotle for the smokeyness
1 3 1/2 to 4 1/2 pound beef roast-boneless preferably but I use whatever is in the freezer
Mix all spices together. Spear the roast 30 times on each side with a metal fork-careful for your fingers-as my mom would say! Rub each side with the salt mixture. Place in a large ziplock bag and remove as much air as possible. Place in a rimmed baking sheet and cover with a similiar sized pan-weight this down with a couple of good sized canned goods. Refrigerate for 5-7 days turning once a day.
On the day of serving-rinse the roast and prepare in your favorite way. We smoke it awhile on the grill and then I finish it in the crock pot to get the great corned beef texture.
I tell you it is a very fun way to enjoy the St Patt's tradition!
Enjoy with a green beer or 2!
A couple of years ago I started doing this and not only is it a fun process-very little hands on time-it is also very tasty. Check it out
Ingredients
1/2 c kosher salt
1 tbsp cracked black pepper
1 tbsp dried thyme
2 tsp allspice
2 tsp paprika
2 bay leaves crumbled
2 dried chilies ground-I like to use chipotle for the smokeyness
1 3 1/2 to 4 1/2 pound beef roast-boneless preferably but I use whatever is in the freezer
Mix all spices together. Spear the roast 30 times on each side with a metal fork-careful for your fingers-as my mom would say! Rub each side with the salt mixture. Place in a large ziplock bag and remove as much air as possible. Place in a rimmed baking sheet and cover with a similiar sized pan-weight this down with a couple of good sized canned goods. Refrigerate for 5-7 days turning once a day.
On the day of serving-rinse the roast and prepare in your favorite way. We smoke it awhile on the grill and then I finish it in the crock pot to get the great corned beef texture.
I tell you it is a very fun way to enjoy the St Patt's tradition!
Enjoy with a green beer or 2!
Monday, March 8, 2010
Back from Sunny Florida
Our trip to Florida was great! The weather was not so great but the food was wonderful from a great mexican restaurant that made you feel like you were in someone's own dining room-we ate there twice that is how good it was to my crispy fried duck with a chilie sauce! Not a bad meal to be had.
However, we had to come home to warm up-so yesterday we were able to sit outside and enjoy the afternoon while preparing one of our favorite time consuming meals of the Summer. Green Chile Pork. This recipe we first had when we were in Scottsdale at the Roaring Fork-we have modified it numerous times since but everytime we have it it keeps getting better.
Basically it is lots of onions, garlic, green chilies whether they are poblanos, jalapenos or whatever suits your fancy and then you roast everything for hours until all the flavors come together-yesterday combined time this dish roasted for about 7 hours. When you decide it is done you add pepperjack cheese just to melt slightly into the meat and serve it on warm tortilla's.
I topped it last night with fresh spinach, avocado and purple onions dressed with olive oil, lime juice and salt and pepper.
I have to say-it is good to be home and able to create again-travelling brings out my desire to create!
Enjoy this dish
However, we had to come home to warm up-so yesterday we were able to sit outside and enjoy the afternoon while preparing one of our favorite time consuming meals of the Summer. Green Chile Pork. This recipe we first had when we were in Scottsdale at the Roaring Fork-we have modified it numerous times since but everytime we have it it keeps getting better.
Basically it is lots of onions, garlic, green chilies whether they are poblanos, jalapenos or whatever suits your fancy and then you roast everything for hours until all the flavors come together-yesterday combined time this dish roasted for about 7 hours. When you decide it is done you add pepperjack cheese just to melt slightly into the meat and serve it on warm tortilla's.
I topped it last night with fresh spinach, avocado and purple onions dressed with olive oil, lime juice and salt and pepper.
I have to say-it is good to be home and able to create again-travelling brings out my desire to create!
Enjoy this dish
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