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I Take it Back. I Take it All Back

I’ve stated many times on this blog that I’m not going to show how to make yeast bread because you should learn in person from a friend. I take that back. I have… Continue reading

What the ?^@! happened?

When I was growing up there was this one boy in my class at school who got hives on his neck if he ate certain foods. We all felt bad for him because… Continue reading

Cndnsd

Lots of tomatoes. Not much food storage space. Problem solved by evaporation! Saute onion in a big pot with a little salt and the fat of your choice. I used bacon drippings. Don’t… Continue reading

This Post is Not About Zucchini

This started out as a rant, but quickly dissolved into something else- a ramble maybe? I edited out most of my ranting, but, I hope the ramble gets people thinking and talking. It… Continue reading

Because It’s August I’m Blogging About Zucchini

If you grew zucchini this year you are doubtless up to your eyeballs in it right now. That’s totally normal. In fact, most gardeners will tell you that there is no way not… Continue reading

Wicked Mint!

As I mentioned before, my herbs will not quit this summer. Thankfully, fresh herbs are delicious and I have been cooking with them. Also, fresh herbs are seriously easy to preserve. You can… Continue reading

What’s Pho Dinner?

This week Mr. Food It Yourself got a bee in his bonnet about trying to make pho from scratch in our pressure cooker. Well, you know how much I love bees, so I… Continue reading

Bumble On

On Saturday July 18, 2015 I went to a lecture on the importance and identification of bumblebees. It was held at Tower Hill Botanic Garden and was very well atended. The presenter, Dr.… Continue reading

Garden 2015- Still Growing

Just wanted to share some pictures of the 2015 Food It Yourself garden from this week so you could see how things have expanded since The Planting.  Everything is growing, except the cucumbers… Continue reading

All about that Basil…or Whatever Herbs You’ve Got

Herbs are amazing to cook with. They flavor your food, encouraging you to add less salt. They can transform foods from one culture to another. Want that tomato soup to have a little… Continue reading