Monday, August 17, 2015
Sunday, August 16, 2015
The Difference A Week Makes
Last weekend I cleared out this little area in my garden and put down a couple layers of compost, so I could make a little area for mixed greens.
I love this spot!!! I planted a mixture of turnips, mustard greens and kale.
A week later and here are the little sproutlings.
Saturday, August 15, 2015
A Small Basil Harvest
Went outside this morning and decided to clip some basil to keep the plant from going to seed, and I really don't have any dried basil put away in my cupboards yet. The basil plants have produced very well this year...I've had so much delicious pesto over the season--isnt that funny, I measured how great of a basil season I'm having by how often I can make pesto.
Speaking of pesto, I really need to store some away for the winter, but right now I really need some dried basil because this jar is practically empty.Are you drying any herbs to put away for winter? If so, what?
Happy Gardening and remember to keep growing.Tuesday, August 11, 2015
Tasty Tuesdays: Hoagie Rolls
Today is my first official Tasty Tuesday's post, and I hope to have many more to come. My hopes for Tasty Tuesdays are: to share pictures and posts of food that I've made, and to share some recipes from other bloggers too.
So, let's get to it!!!
Today's Recipe : Homemade Hoagie Rolls
I got this recipe from saminacooks.com way back in 2011. I've been making loaf bread for over 8 years now, and I usually make Italian bread more often than loaf bread simply because it's not as time consuming, but for all my many years of baking bread, I could never find a really good hoagie roll recipe, until I stumbled upon saminacooks.com. Her recipe produced a really soft hoagie roll that could also stand up to loads of fillings and sauce.
In the pictures below I used my hoagie rolls for sloppy joes.
If you've never made hoagie rolls then, I highly recommend Samina's recipe, and I hope you try your hand at making some real soon.
Ingredients
1 1/4 cup warm water
2 1/2 teaspoon of yeast
2 1/2 tablespoons of olive oil
3 1/2 cups of all-purpose flour
1 1/2 teaspoon of salt
3 1/2 teaspoon of sugar
Directions
Combine all ingredients and mix well. Then add just enough water to make a soft dough.
Cover dough and allow to rest for at least 1 hour (double its size).
Divide the dough into six pieces.
On a floured surface, roll out one piece into a rectangle.
Roll dough (from the long side) into a log and press the seam closed.
Fold the ends under the log and place roll on a greased baking sheet(you want the rolls to be at least 2 inches a part)
Repeat with remaining 5 pieces of dough.
Allow dough to rise for 1 hour
With a sharp knife, cut 2 or 3 diagonal slashes in each roll and allow dough to rest for 15 minutes (try not to touch the rolls)
Preheat oven to 450 F and make sure you have two racks in the oven. On the lower rack place, place a baking pan.
Set a small pot of water to boil.
When the oven is hot and the water is boiling, place tray or trays inside the oven on top rack. Before closing the door, pour the hot water into baking pans beneath the rolls.
Bake 15-20 minutes or until you smell bread.
Hope you enjoy!!!!
So, let's get to it!!!
Today's Recipe : Homemade Hoagie Rolls
I got this recipe from saminacooks.com way back in 2011. I've been making loaf bread for over 8 years now, and I usually make Italian bread more often than loaf bread simply because it's not as time consuming, but for all my many years of baking bread, I could never find a really good hoagie roll recipe, until I stumbled upon saminacooks.com. Her recipe produced a really soft hoagie roll that could also stand up to loads of fillings and sauce.
In the pictures below I used my hoagie rolls for sloppy joes.
If you've never made hoagie rolls then, I highly recommend Samina's recipe, and I hope you try your hand at making some real soon.
Ingredients
1 1/4 cup warm water
2 1/2 teaspoon of yeast
2 1/2 tablespoons of olive oil
3 1/2 cups of all-purpose flour
1 1/2 teaspoon of salt
3 1/2 teaspoon of sugar
Directions
Combine all ingredients and mix well. Then add just enough water to make a soft dough.
Cover dough and allow to rest for at least 1 hour (double its size).
Divide the dough into six pieces.
On a floured surface, roll out one piece into a rectangle.
Roll dough (from the long side) into a log and press the seam closed.
Fold the ends under the log and place roll on a greased baking sheet(you want the rolls to be at least 2 inches a part)
Repeat with remaining 5 pieces of dough.
Allow dough to rise for 1 hour
With a sharp knife, cut 2 or 3 diagonal slashes in each roll and allow dough to rest for 15 minutes (try not to touch the rolls)
Preheat oven to 450 F and make sure you have two racks in the oven. On the lower rack place, place a baking pan.
Set a small pot of water to boil.
When the oven is hot and the water is boiling, place tray or trays inside the oven on top rack. Before closing the door, pour the hot water into baking pans beneath the rolls.
Bake 15-20 minutes or until you smell bread.
Hope you enjoy!!!!
Monday, August 10, 2015
How Ugly, Unloved Food Can Change the World | Dana Cowin | TEDxManhattan
I know for a fact, I don't have a problem eating or buying not so perfect looking fruits and vegetables. What's it to me if a carrot has forked, or the apples aren't the perfect size and shape. As long as, the food doesn't have any obvious 
signs of spoilage, I don't see anything wrong with buying fruits and vegetables that look less than aesthetically pleasing, after all isn't the goal to eat the food? After a food has been cooked and prepared no one would have know what that misshapen fruit or veggie looked like in the first place.
The quality of food is what matters and this TEDx video did a wonderful job talking about food waste, and how not to contribute to being wasteful by expanding our minds and our palates with cooking.
I support the movement, do you? 6a0d3dcf0733346d484e1f613f864511df3a917c2baf2d938b
#Iloveuglyfood
The quality of food is what matters and this TEDx video did a wonderful job talking about food waste, and how not to contribute to being wasteful by expanding our minds and our palates with cooking.
I support the movement, do you? 6a0d3dcf0733346d484e1f613f864511df3a917c2baf2d938b
#Iloveuglyfood
Monday, August 3, 2015
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