https://foodityourself.me/home-2/https://foodityourself.me/wp-content/uploads/2014/09/img_0371.jpgIMG_0371https://foodityourself.me/wp-content/uploads/2014/09/img_0140-1.jpgIMG_0140 (1)https://foodityourself.me/wp-content/uploads/2014/09/garden-and-cherries-008.jpggarden and cherries 008https://foodityourself.me/wp-content/uploads/2012/03/way-cooler-021.jpgReady for dinner...Here is my new potato harvest, baked with salt, pepper and olive oil. Turns out they are the Yukon Gold variety- one of my favorites!https://foodityourself.me/wp-content/uploads/2012/03/way-cooler-017.jpgFirst potato out of the dirt!Hey! We got one..can't wait to taste them (I forgot what variety they were...)https://foodityourself.me/wp-content/uploads/2012/03/way-cooler-018.jpgDigging it...Here goes nothing!https://foodityourself.me/wp-content/uploads/2012/03/garden-2012-042.jpgpotato plantsHere are the flourishing potato plants. I couldn't resist digging up a few "new" potatoes.https://foodityourself.me/wp-content/uploads/2012/03/garden-2012-032.jpgPotatoes have the will to liveHere's what the bag looked like when my husband discovered it. I was debating whether to toss it in the compost or the trash.. he had other plans.https://foodityourself.me/wp-content/uploads/2012/03/garden-2012-026.jpgWhat a seedy placePut seeds and seedlings between the boards and you've got a great garden bed. There is no space for weeds to grow between your rows. The boards let you step across the bed without compacting the soil. https://foodityourself.me/wp-content/uploads/2012/03/garden-2012-004.jpgAll in a row.Put the pallet back, and that's all there is to it! Here are the beds ready to go.2026-03-28T22:15:03+00:00weekly0.6https://foodityourself.me/2026/03/28/shocking/https://foodityourself.me/wp-content/uploads/2026/03/img_20260315_132014186.jpgIMG_20260315_132014186https://foodityourself.me/wp-content/uploads/2026/03/img_20260315_132830189.jpgIMG_20260315_132830189Looks good!https://foodityourself.me/wp-content/uploads/2026/03/img_20260315_132643624.jpgIMG_20260315_132643624I used knots for the insulating lines.https://foodityourself.me/wp-content/uploads/2026/03/img_20260315_125045749.jpgIMG_20260315_125045749Twist the conductive lines and crimp with a butt splice. https://foodityourself.me/wp-content/uploads/2026/03/img_20260315_123928101.jpgIMG_20260315_123928101Yes, I am surprised the repair kit was exactly where we thought it 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not as red as most sloppy Joe mixes. That is not necessarily a bad thing.https://foodityourself.me/wp-content/uploads/2016/01/img_0060.jpgIMG_0060Mr. Food It Yourself really likes mustard, which is part of the reason we always have at least a couple versions in he house.https://foodityourself.me/wp-content/uploads/2016/01/img_0062.jpgIMG_00622023-12-30T17:46:49+00:00monthlyhttps://foodityourself.me/2016/04/03/the-one-true-chowder/https://foodityourself.me/wp-content/uploads/2016/04/img_1408.jpgIMG_1408https://foodityourself.me/wp-content/uploads/2016/04/img_1405.jpgIMG_1405https://foodityourself.me/wp-content/uploads/2016/04/img_1404.jpgspoon smash!Not a great picture, but you want to smash some of the potatoes. The starch thus released will add just a little thickness to the final chowder.https://foodityourself.me/wp-content/uploads/2016/04/img_1402.jpgIMG_1402Here's the liquid from six 6.5 oz cans of clams. Let the potatoes simmer for 20-ish minutes or until cooked through. The time really depends on how small your potato chunks are.https://foodityourself.me/wp-content/uploads/2016/04/img_1401.jpgredskinsPotato selection is another point of argument in New England chowder production. I prefer red skinned potatoes, with the skins on. I could come up with some rhetorical defense for my skin-on position, but the fact is my potato peeler is trying to kill me, so I leave the skins on nearly everything, lest my entire income be spent on bandages and antibiotic ointment.https://foodityourself.me/wp-content/uploads/2016/04/img_1399.jpgsmell itAromatics, assemble! I use all of them- onion, garlic, celery, carrots, and a big old bay leaf. Sweat it all down with just a little sprinkle of salt, it takes about 15 minutes or so.2023-12-30T17:43:17+00:00monthlyhttps://foodityourself.me/2023/12/09/the-day-in-december-when-we-make-the-cookies/https://foodityourself.me/wp-content/uploads/2023/12/img_20231209_155655987.jpgimg_20231209_155655987https://foodityourself.me/wp-content/uploads/2023/12/img_20231209_155544721.jpgimg_20231209_155544721https://foodityourself.me/wp-content/uploads/2023/12/img_20231209_155447275.jpgimg_20231209_155447275https://foodityourself.me/wp-content/uploads/2023/12/img_20231209_155358205.jpgimg_20231209_155358205https://foodityourself.me/wp-content/uploads/2023/12/img_20231209_155301488.jpgimg_20231209_155301488https://foodityourself.me/wp-content/uploads/2023/12/img_20231209_155251533.jpgimg_20231209_155251533https://foodityourself.me/wp-content/uploads/2023/12/img_20231209_155246343.jpgimg_20231209_155246343https://foodityourself.me/wp-content/uploads/2023/12/img_20231209_155007096.jpgimg_20231209_155007096https://foodityourself.me/wp-content/uploads/2023/12/img_20231209_154853276.jpgimg_20231209_154853276https://foodityourself.me/wp-content/uploads/2023/12/img_20231209_154746331.jpgimg_20231209_1547463312023-12-10T00:19:37+00:00monthlyhttps://foodityourself.me/2023/11/05/for-the-loveliest-look-you-must-lift-and-separate/https://foodityourself.me/wp-content/uploads/2023/11/img_20231104_121343324.jpgimg_20231104_121343324https://foodityourself.me/wp-content/uploads/2023/11/img_20231104_110736704.jpgimg_20231104_110736704https://foodityourself.me/wp-content/uploads/2023/11/img_20231104_110235464.jpgimg_20231104_110235464https://foodityourself.me/wp-content/uploads/2023/11/img_20231104_102202999.jpgimg_20231104_102202999https://foodityourself.me/wp-content/uploads/2023/11/img_20231104_102211604.jpgimg_20231104_102211604https://foodityourself.me/wp-content/uploads/2023/11/img_20231104_100310169.jpgimg_20231104_100310169https://foodityourself.me/wp-content/uploads/2023/11/img_20231104_100222864.jpgimg_20231104_100222864https://foodityourself.me/wp-content/uploads/2023/11/img_20231104_121333352.jpgimg_20231104_121333352https://foodityourself.me/wp-content/uploads/2023/11/img_20231104_095532567.jpgimg_20231104_0955325672023-11-05T21:37:59+00:00monthlyhttps://foodityourself.me/2023/09/24/girls-like-flours-besan-tofu/https://foodityourself.me/wp-content/uploads/2023/09/img_20230924_173722660.jpgimg_20230924_173722660https://foodityourself.me/wp-content/uploads/2023/09/img_20230924_154422188.jpgimg_20230924_154422188https://foodityourself.me/wp-content/uploads/2023/09/img_20230924_152951484_b.jpgimg_20230924_152951484_bhttps://foodityourself.me/wp-content/uploads/2023/09/img_20230924_152951484-1.jpgimg_20230924_152951484-1https://foodityourself.me/wp-content/uploads/2023/09/img_20230924_152603787.jpgimg_20230924_152603787https://foodityourself.me/wp-content/uploads/2023/09/img_20230924_153050202.jpgimg_20230924_153050202https://foodityourself.me/wp-content/uploads/2023/09/img_20230924_152951484.jpgimg_20230924_1529514842023-11-04T22:26:05+00:00monthlyhttps://foodityourself.me/2023/09/03/a-late-summer-delicacy/https://foodityourself.me/wp-content/uploads/2023/09/img_20230902_190217377.jpgimg_20230902_190217377https://foodityourself.me/wp-content/uploads/2023/09/img_20230902_192755340.jpgimg_20230902_192755340https://foodityourself.me/wp-content/uploads/2023/09/img_20230902_194012896-1.jpgimg_20230902_194012896-1https://foodityourself.me/wp-content/uploads/2023/09/img_20230902_194012896.jpgimg_20230902_194012896https://foodityourself.me/wp-content/uploads/2023/09/img_20230902_191513468.jpgimg_20230902_191513468https://foodityourself.me/wp-content/uploads/2023/09/img_20230902_182616580.jpgimg_20230902_182616580https://foodityourself.me/wp-content/uploads/2023/09/img_20230902_175914950.jpgimg_20230902_175914950https://foodityourself.me/wp-content/uploads/2023/09/img_20230902_182210587.jpgimg_20230902_182210587https://foodityourself.me/wp-content/uploads/2023/09/img_20230902_180508207.jpgimg_20230902_180508207https://foodityourself.me/wp-content/uploads/2023/09/img_20230902_175030689.jpgimg_20230902_1750306892023-10-08T22:20:40+00:00monthlyhttps://foodityourself.me/2023/10/07/crafty-witches-like-snacks/https://foodityourself.me/wp-content/uploads/2023/10/image.jpgimagehttps://foodityourself.me/wp-content/uploads/2023/10/img_20231006_201730056.jpgimg_20231006_201730056https://foodityourself.me/wp-content/uploads/2023/10/img_20231006_192236232.jpgimg_20231006_192236232https://foodityourself.me/wp-content/uploads/2023/10/img_20231006_191932481.jpgimg_20231006_191932481https://foodityourself.me/wp-content/uploads/2023/10/img_20231006_191713509.jpgimg_20231006_191713509https://foodityourself.me/wp-content/uploads/2023/10/img_20231006_192859823.jpgimg_20231006_192859823https://foodityourself.me/wp-content/uploads/2023/10/img_20231006_190708703.jpgimg_20231006_190708703https://foodityourself.me/wp-content/uploads/2023/10/img_20231006_190239880.jpgimg_20231006_1902398802023-10-08T00:11:51+00:00monthlyhttps://foodityourself.m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this is what the front door to prime rodent real estate looks like. https://foodityourself.me/wp-content/uploads/2018/09/img_20180929_100944847_hdr.jpgIMG_20180929_100944847_HDR2023-08-26T22:25:03+00:00monthlyhttps://foodityourself.me/2021/09/18/pumpkin-time/2023-08-26T22:19:34+00:00monthlyhttps://foodityourself.me/2023/08/17/all-about-the-technique-scallion-pancakes/https://foodityourself.me/wp-content/uploads/2023/08/img_20230813_175804064.jpgimg_20230813_175804064https://foodityourself.me/wp-content/uploads/2023/08/img_20230813_180308546.jpgimg_20230813_180308546https://foodityourself.me/wp-content/uploads/2023/08/img_20230813_175914958.jpgimg_20230813_175914958https://foodityourself.me/wp-content/uploads/2023/08/img_20230813_175809040.jpgimg_20230813_175809040https://foodityourself.me/wp-content/uploads/2023/08/img_20230813_174336006.jpgimg_20230813_174336006https://foodityourself.me/wp-content/uploads/2023/08/img_20230813_174547319.jpgimg_20230813_174547319https://foodityourself.me/wp-content/uploads/2023/08/img_20230813_174310810.jpgimg_20230813_174310810https://foodityourself.me/wp-content/uploads/2023/08/img_20230813_174224538.jpgimg_20230813_174224538https://foodityourself.me/wp-content/uploads/2023/08/img_20230813_174051154.jpgimg_20230813_174051154https://foodityourself.me/wp-content/uploads/2023/08/img_20230813_163934690.jpgimg_20230813_1639346902023-08-26T22:15:32+00:00monthlyhttps://foodityourself.me/2017/05/25/planning-to-succeed/https://foodityourself.me/wp-content/uploads/2017/05/img_0866.jpgIMG_0866https://foodityourself.me/wp-content/uploads/2017/05/img_0864.jpgIMG_0864Box 6: Peas and carrots are totally BFF's! I also planted some string beans. The structural components are collapsible bamboo supports for the pea plants. https://foodityourself.me/wp-content/uploads/2017/05/img_0863.jpgIMG_0863Box 5: Eight hills of cucumber, interspersed with lettuce and a multicolored green called orach. https://foodityourself.me/wp-content/uploads/2017/05/img_0862.jpgIMG_0862Twelve Roma tomatoes for ketchup, six Golden Boy tomatoes because I love them, six parsley plants and six more basil plants. Also, I planted some seeds for Homburg Rooted Parsley, a cool heirloom that is grown for leaves and roots.https://foodityourself.me/wp-content/uploads/2017/05/img_0861.jpgIMG_0861Box 3: Twelve cherry tomato plants, twelve peppers (six mixed-color-sweet-bell, six hot), and six basil plants. Tomatoes, peppers, and basil get along well in the garden and in the kitchen. https://foodityourself.me/wp-content/uploads/2017/05/img_0860.jpgIMG_0860Bed 2: Six hills of zucchini. I could have planted less, but I would still end up with too much. In between, I transplanted my lavender shrub. I also added sage, rosemary, and two thyme plants. https://foodityourself.me/wp-content/uploads/2017/05/img_0859.jpgIMG_0859Bed 1: not there just now, but this bed will house Martha Clucker, Madame Ovary, Camilla, and Agnes Featherduster. Yes, this is where the chickens' coop will go.https://foodityourself.me/wp-content/uploads/2017/05/img_0854.jpgIMG_0854https://foodityourself.me/wp-content/uploads/2017/05/img_0852.jpgIMG_0852https://foodityourself.me/wp-content/uploads/2017/05/img_0851.jpgIMG_08512023-08-13T22:25:43+00:00monthlyhttps://foodityourself.me/2023/07/16/finally-i-picked-enough-for-pickles/https://foodityourself.me/wp-content/uploads/2023/07/img_20230715_145654576.jpgimg_20230715_145654576https://foodityourself.me/wp-content/uploads/2023/07/img_20230715_145231938.jpgimg_20230715_145231938https://foodityourself.me/wp-content/uploads/2023/07/img_20230715_142924656.jpgimg_20230715_142924656https://foodityourself.me/wp-content/uploads/2023/07/img_20230715_142742223.jpgimg_20230715_142742223https://foodityourself.me/wp-content/uploads/2023/07/img_20230715_133849572.jpgimg_20230715_133849572https://foodityourself.me/wp-content/uploads/2023/07/img_20230715_133554736.jpgimg_20230715_133554736https://foodityourself.me/wp-content/uploads/2023/07/img_20230715_142737495.jpgimg_20230715_142737495https://foodityourself.me/wp-content/uploads/2023/07/img_20230715_132436687.jpgimg_20230715_1324366872023-07-16T22:16:54+00:00monthlyhttps://foodityourself.me/2022/03/03/awe-shakshuka/2023-07-16T21:36:58+00:00monthlyhttps://foodityourself.me/2022/05/28/a-little-break-from-it-all/2023-07-14T23:03:43+00:00monthlyhttps://foodityourself.me/2021/11/14/toadally-delicious/https://foodityourself.me/wp-content/uploads/2021/11/img_20211030_151023997.jpgIMG_20211030_1510239972023-07-14T23:02:44+00:00monthlyhttps://foodityourself.me/2022/08/20/crunch-time/https://foodityourself.me/wp-content/uploads/2022/08/img_20220820_092128315.jpgimg_20220820_092128315https://foodityourself.me/wp-content/uploads/2022/08/img_20220819_161622806.jpgimg_20220819_161622806https://foodityourself.me/wp-content/uploads/2022/08/img_20220819_161457643.jpgimg_20220819_161457643https://foodityourself.me/wp-content/uploads/2022/08/img_20220819_161244747.jpgimg_20220819_161244747https://foodityourself.me/wp-content/uploads/2022/08/img_20220819_165008520.jpgimg_20220819_1650085202023-07-14T22:55:24+00:00monthlyhttps://foodityourself.me/2022/12/18/doing-things-a-little-differently/https://foodityourself.me/wp-content/uploads/2022/12/img_20221218_140451420.jpgimg_20221218_140451420https://foodityourself.me/wp-content/uploads/2022/12/img_20221218_140322704.jpgimg_20221218_140322704https://foodityourself.me/wp-content/uploads/2022/12/img_20221218_140443114.jpgimg_20221218_140443114https://foodityourself.me/wp-content/uploads/2022/12/img_20221218_140413421.jpgimg_20221218_140413421https://foodityourself.me/wp-content/uploads/2022/12/img_20221218_140337532.jpgimg_20221218_140337532https://foodityourself.me/wp-content/uploads/2022/12/img_20221218_140329768.jpgimg_20221218_140329768https://foodityourself.me/wp-content/uploads/2022/12/img_20221218_140504895.jpgimg_20221218_140504895https://foodityourself.me/wp-content/uploads/2022/12/img_20221218_140458791.jpgimg_20221218_140458791https://foodityourself.me/wp-content/uploads/2022/12/img_20221218_140313792.jpgimg_20221218_140313792https://foodityourself.me/wp-content/uploads/2022/12/img_20221218_140251623.jpgimg_20221218_1402516232023-03-08T22:54:30+00:00monthlyhttps://foodityourself.me/2022/11/20/2022-garden-in-review/https://foodityourself.me/wp-content/uploads/2022/11/img_20221010_142708883.jpgimg_20221010_142708883https://foodityourself.me/wp-content/uploads/2022/11/img_20220901_154548325.jpgimg_20220901_154548325https://foodityourself.me/wp-content/uploads/2022/11/img_20220829_172558319.jpgimg_20220829_172558319https://foodityourself.me/wp-content/uploads/2022/11/img_20220725_170257127.jpgimg_20220725_170257127https://foodityourself.me/wp-content/uploads/2022/11/img_20220605_135842200_hdr.jpgimg_20220605_135842200_hdrhttps://foodityourself.me/wp-content/uploads/2022/11/img_20221106_142316538.jpgimg_20221106_142316538https://foodityourself.me/wp-content/uploads/2022/11/img_20220622_165750646.jpgimg_20220622_165750646https://foodityourself.me/wp-content/uploads/2022/11/img_20220820_114055167.jpgimg_20220820_114055167https://foodityourself.me/wp-content/uploads/2022/11/img_20220725_164247670_hdr.jpgimg_20220725_164247670_hdr2022-12-24T01:28:15+00:00monthlyhttps://foodityourself.me/2022/09/04/3957/https://foodityourself.me/wp-content/uploads/2022/09/img_20220904_192414249.jpgimg_20220904_192414249https://foodityourself.me/wp-content/uploads/2022/09/img_20220904_182923465.jpgimg_20220904_182923465https://foodityourself.me/wp-content/uploads/2022/09/img_20220904_185532954.jpgimg_20220904_185532954https://foodityourself.me/wp-content/uploads/2022/09/img_20220904_182621282.jpgimg_20220904_182621282https://foodityourself.me/wp-content/uploads/2022/09/img_20220904_183153467.jpgimg_20220904_183153467https://foodityourself.me/wp-content/uploads/2022/09/img_20220903_192614910.jpgimg_20220903_192614910https://foodityourself.me/wp-content/uploads/2022/09/img_20220903_192406424.jpgimg_20220903_192406424https://foodityourself.me/wp-content/uploads/2022/09/img_20220903_182856582.jpgimg_20220903_182856582https://foodityourself.me/wp-content/uploads/2022/09/img_20220903_181628206.jpgimg_20220903_1816282062022-09-05T01:03:38+00:00monthlyhttps://foodityourself.me/2022/07/04/this-spuds-for-independence-day/https://foodityourself.me/wp-content/uploads/2022/07/img_20220703_190040080.jpgimg_20220703_190040080https://foodityourself.me/wp-content/uploads/2022/07/img_20220703_185423925.jpgimg_20220703_185423925https://foodityourself.me/wp-content/uploads/2022/07/img_20220703_184945383.jpgimg_20220703_184945383https://foodityourself.me/wp-content/uploads/2022/07/img_20220703_184751285.jpgimg_20220703_184751285https://foodityourself.me/wp-content/uploads/2022/07/img_20220703_175443381.jpgimg_20220703_175443381https://foodityourself.me/wp-content/uploads/2022/07/img_20220703_183437338.jpgimg_20220703_183437338https://foodityourself.me/wp-content/uploads/2022/07/img_20220703_175717149.jpgimg_20220703_175717149https://foodityourself.me/wp-content/uploads/2022/07/img_20220703_184030940.jpgimg_20220703_1840309402022-09-03T22:44:44+00:00monthlyhttps://foodityourself.me/2022/08/07/too-hot-to-cook-but-thats-okay-because-we-have-tomatoes/https://foodityourself.me/wp-content/uploads/2022/08/img_20220807_113718366-1.jpgimg_20220807_113718366-1https://foodityourself.me/wp-content/uploads/2022/08/img_20220807_113718366.jpgimg_20220807_113718366https://foodityourself.me/wp-content/uploads/2022/08/img_20220806_165301772.jpgimg_20220806_165301772https://foodityourself.me/wp-content/uploads/2022/08/img_20220806_170426697.jpgimg_20220806_170426697https://foodityourself.me/wp-content/uploads/2022/08/img_20220806_170224363.jpgimg_20220806_170224363https://foodityourself.me/wp-content/uploads/2022/08/img_20220806_165808835.jpgimg_20220806_165808835https://foodityourself.me/wp-content/uploads/2022/08/img_20220806_165554171.jpgimg_20220806_165554171https://foodityourself.me/wp-content/uploads/2022/08/img_20220805_155937938.jpgimg_20220805_1559379382022-08-07T17:40:59+00:00monthlyhttps://foodityourself.me/2022/07/23/im-kind-of-picky/https://foodityourself.me/wp-content/uploads/2022/07/img_20220723_082920816.jpgimg_20220723_082920816https://foodityourself.me/wp-content/uploads/2022/07/img_20220715_161847562_hdr.jpgimg_20220715_161847562_hdrhttps://foodityourself.me/wp-content/uploads/2022/07/img_20220715_163956930.jpgimg_20220715_163956930https://foodityourself.me/wp-content/uploads/2022/07/img_20220723_092000632.jpgimg_20220723_092000632https://foodityourself.me/wp-content/uploads/2022/07/img_20220723_085832490.jpgimg_20220723_085832490https://foodityourself.me/wp-content/uploads/2022/07/img_20220723_090048994.jpgimg_20220723_090048994https://foodityourself.me/wp-content/uploads/2022/07/img_20220723_083308789.jpgimg_20220723_083308789https://foodityourself.me/wp-content/uploads/2022/07/img_20220723_091913580_hdr.jpgimg_20220723_091913580_hdrhttps://foodityourself.me/wp-content/uploads/2022/07/img_20220723_090021237_hdr.jpgimg_20220723_090021237_hdrhttps://foodityourself.me/wp-content/uploads/2022/07/img_20220723_093533910.jpgimg_20220723_0935339102022-07-23T21:44:23+00:00monthlyhttps://foodityourself.me/2022/02/02/poe-tay-toh-poe-tah-toe-oh-no/2022-07-03T23:18:20+00:00monthlyhttps://foodityourself.me/2015/03/12/pretty-tasty/https://foodityourself.me/wp-content/uploads/2015/03/garden-029.jpgBEE!This is just one of many-so very many- Queen Anne's lace in our back yard. They are also known as "wild carrot"https://foodityourself.me/wp-content/uploads/2015/03/garden-006.jpgwhy wait?You could wait for the pumpkin, or you could just eat the flower. https://foodityourself.me/wp-content/uploads/2015/03/collie-flour-001.jpgDuh!How could I forget? The name says "flower" right in it!2022-06-26T23:50:50+00:00monthlyhttps://foodityourself.me/2018/03/17/sweets-for-my-sweetie-surprisingly-simple/https://foodityourself.me/wp-content/uploads/2018/03/img_20180317_145916763.jpgIMG_20180317_145916763https://foodityourself.me/wp-content/uploads/2018/03/img_20180316_164234654.jpgIMG_20180316_164234654One pint of lemony deliciousness for PENNIES.https://foodityourself.me/wp-content/uploads/2018/03/img_20180316_163247139.jpgIMG_20180316_163247139Just whisk it all together over medium heat. So simple! Yes, I used bottled lemon juice. If anyone claims they can tell the difference tell them to get a job with Homeland Security sniffing luggage at the airport. https://foodityourself.me/wp-content/uploads/2018/03/img_20180316_154025095.jpgIMG_20180316_154025095https://foodityourself.me/wp-content/uploads/2018/03/img_20180316_133455540.jpgIMG_20180316_133455540https://foodityourself.me/wp-content/uploads/2018/03/img_20180316_133316203.jpgIMG_20180316_133316203https://foodityourself.me/wp-content/uploads/2018/03/img_20180316_131615199.jpgIMG_20180316_131615199https://foodityourself.me/wp-content/uploads/2018/03/img_20180316_131450022.jpgIMG_20180316_131450022https://foodityourself.me/wp-content/uploads/2018/03/img_20180316_131445864.jpgIMG_20180316_131445864https://foodityourself.me/wp-content/uploads/2018/03/img_20180316_131432696.jpgIMG_20180316_1314326962022-06-26T23:47:27+00:00monthlyhttps://foodityourself.me/2022/06/26/summer-simmer-be-prepared/https://foodityourself.me/wp-content/uploads/2022/06/img_20220625_081620939_hdr.jpgimg_20220625_081620939_hdrhttps://foodityourself.me/wp-content/uploads/2022/06/img_20220625_081330355.jpgimg_20220625_081330355https://foodityourself.me/wp-content/uploads/2022/06/img_20220625_081137668.jpgimg_20220625_081137668https://foodityourself.me/wp-content/uploads/2022/06/img_20220624_180211699.jpgimg_20220624_180211699https://foodityourself.me/wp-content/uploads/2022/06/img_20220624_180059059.jpgimg_20220624_180059059https://foodityourself.me/wp-content/uploads/2022/06/img_20220624_175953302.jpgimg_20220624_175953302https://foodityourself.me/wp-content/uploads/2022/06/img_20220624_175903169.jpgimg_20220624_1759031692022-06-26T16:54:01+00:00monthlyhttps://foodityourself.me/2022/06/02/its-a-start/https://foodityourself.me/wp-content/uploads/2022/06/img_20220602_170302895-1.jpgimg_20220602_170302895-1https://foodityourself.me/wp-content/uploads/2022/06/img_20220602_170302895.jpgimg_20220602_170302895https://foodityourself.me/wp-content/uploads/2022/06/img_20220602_165311587.jpgimg_20220602_165311587https://foodityourself.me/wp-content/uploads/2022/06/img_20220602_165227972.jpgimg_20220602_165227972https://foodityourself.me/wp-content/uploads/2022/06/img_20220602_165247934.jpgimg_20220602_165247934https://foodityourself.me/wp-content/uploads/2022/06/img_20220602_165253981.jpgimg_20220602_165253981https://foodityourself.me/wp-content/uploads/2022/06/img_20220602_165339374.jpgimg_20220602_165339374https://foodityourself.me/wp-content/uploads/2022/06/img_20220602_165327220.jpgimg_20220602_165327220https://foodityourself.me/wp-content/uploads/2022/06/img_20220602_165318459-1.jpgimg_20220602_165318459-1https://foodityourself.me/wp-content/uploads/2022/06/img_20220602_165318459.jpgimg_20220602_1653184592022-06-02T22:26:48+00:00monthlyhttps://foodityourself.me/2022/05/11/springtime-sweets/https://foodityourself.me/wp-content/uploads/2022/05/img_20220508_161858297.jpgimg_20220508_161858297https://foodityourself.me/wp-content/uploads/2022/05/img_20220507_172051866.jpgimg_20220507_172051866https://foodityourself.me/wp-content/uploads/2022/05/img_20220507_164509293.jpgimg_20220507_164509293https://foodityourself.me/wp-content/uploads/2022/05/img_20220507_164146133.jpgimg_20220507_164146133https://foodityourself.me/wp-content/uploads/2022/05/img_20220507_163913574.jpgimg_20220507_163913574https://foodityourself.me/wp-content/uploads/2022/05/img_20220506_131455154.jpgimg_20220506_131455154https://foodityourself.me/wp-content/uploads/2022/05/img_20220506_105930584_hdr.jpgimg_20220506_105930584_hdrhttps://foodityourself.me/wp-content/uploads/2022/05/img_20220506_121508748_hdr.jpgimg_20220506_121508748_hdrhttps://foodityourself.me/wp-content/uploads/2022/05/img_20220506_112644240_hdr.jpgimg_20220506_112644240_hdrhttps://foodityourself.me/wp-content/uploads/2022/05/img_20220506_110854029_hdr.jpgimg_20220506_110854029_hdr2022-05-29T16:45:27+00:00monthlyhttps://foodityourself.me/2018/04/30/just-real-quick-dinner/https://foodityourself.me/wp-content/uploads/2018/04/img_20180426_205528990_ll.jpgIMG_20180426_205528990_LLhttps://foodityourself.me/wp-content/uploads/2018/04/img_20180426_172322765_ll.jpgIMG_20180426_172322765_LLhttps://foodityourself.me/wp-content/uploads/2018/04/img_20180426_172221062_ll.jpgIMG_20180426_172221062_LLhttps://foodityourself.me/wp-content/uploads/2018/04/img_20180426_054435581_ll.jpgIMG_20180426_054435581_LLhttps://foodityourself.me/wp-content/uploads/2018/04/img_20180426_053623931.jpgIMG_20180426_053623931https://foodityourself.me/wp-content/uploads/2018/04/img_20180426_053522718.jpgIMG_20180426_053522718https://foodityourself.me/wp-content/uploads/2018/04/img_20180425_211010737_ll.jpgIMG_20180425_211010737_LLhttps://foodityourself.me/wp-content/uploads/2018/04/img_20180425_175931524.jpgIMG_20180425_175931524https://foodityourself.me/wp-content/uploads/2018/04/img_20180425_175241091.jpgIMG_20180425_1752410912022-04-23T20:31:23+00:00monthlyhttps://foodityourself.me/2018/05/19/food-it-yourself-garden-2018-it-takes-pain-to-be-beautiful/https://foodityourself.me/wp-content/uploads/2018/05/img_20180518_180851468_hdr.jpgIMG_20180518_180851468_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180518_180800570_hdr.jpgIMG_20180518_180800570_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180518_180731008_hdr.jpgIMG_20180518_180731008_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180519_160947666.jpgIMG_20180519_160947666The bare-root plants were sitting in my basement for about two and a half months. They held up very well- I think they all survived.https://foodityourself.me/wp-content/uploads/2018/05/img_20180518_154831636_hdr.jpgIMG_20180518_154831636_HDRI also planted seeds in between the seedlings. With a little luck we will have seven Mammoth sunflowers standing tall at each side of our door.https://foodityourself.me/wp-content/uploads/2018/05/img_20180518_154459932_hdr.jpgIMG_20180518_154459932_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180516_173059498.jpgIMG_20180516_173059498https://foodityourself.me/wp-content/uploads/2018/05/img_20180516_172004158.jpgIMG_20180516_172004158Check it out! my cucumbers are already sprouting. 2022-04-23T20:29:48+00:00monthlyhttps://foodityourself.me/2017/10/26/one-last-jam/https://foodityourself.me/wp-content/uploads/2017/10/img_1310.jpghere we gohttps://foodityourself.me/wp-content/uploads/2017/10/img_13011.jpgso manyI had so many green tomatoes, I just could not toss them out. https://foodityourself.me/wp-content/uploads/2017/10/img_1361.jpgdoneThe marmalade set up just fine. And look at that color!https://foodityourself.me/wp-content/uploads/2017/10/img_1359.jpgsteamyWe made it! Now on to filling and processing the jars. https://foodityourself.me/wp-content/uploads/2017/10/img_1358.jpgget hotA few minutes of bubbling away and the mix is already above the boiling point of plain water. It really is important to stir often. Sugar burns quickly. Burnt sugar tastes bad. https://foodityourself.me/wp-content/uploads/2017/10/img_1338.jpgjuicyThe easiest way to juice a lemon? Roll on the counter top to break it up inside. Slice and squish the cut fruit over a strainer. No gadgets needed, no seeds to pick out of the juice- I call that easy.https://foodityourself.me/wp-content/uploads/2017/10/img_1331.jpgzestyNo need to shell out cash for one of those fancy citrus zesting rasp thingies. With a good peeler you can strip off the zest with little to no white pith attached, then slice the zest with a sharp knife. Enjoy that lemony scent.https://foodityourself.me/wp-content/uploads/2017/10/img_1330.jpgIMG_1330https://foodityourself.me/wp-content/uploads/2017/10/img_1321.jpgsquishIt took a while to get all the tomatoes chopped. The closer-to-ripe ones needed their seeds removed. Most were so hard and green the had not developed seeds yet so I just chopped them small.2022-04-16T20:51:06+00:00monthlyhttps://foodityourself.me/2018/06/04/rhubarbecue/https://foodityourself.me/wp-content/uploads/2018/06/img_20180604_163331166.jpgIMG_20180604_163331166https://foodityourself.me/wp-content/uploads/2018/06/img_20180604_143116234.jpgIMG_20180604_143116234https://foodityourself.me/wp-content/uploads/2018/06/img_20180604_134418691.jpgIMG_20180604_134418691https://foodityourself.me/wp-content/uploads/2018/06/img_20180604_120748628.jpgIMG_20180604_120748628https://foodityourself.me/wp-content/uploads/2018/06/img_20180604_120728073.jpgIMG_20180604_120728073https://foodityourself.me/wp-content/uploads/2018/06/img_20180604_120459810.jpgIMG_20180604_120459810https://foodityourself.me/wp-content/uploads/2018/06/img_20180604_115545998.jpgIMG_20180604_115545998https://foodityourself.me/wp-content/uploads/2018/06/img_20180604_115331709.jpgIMG_20180604_115331709https://foodityourself.me/wp-content/uploads/2018/06/img_20180604_114230547.jpgIMG_20180604_1142305472022-04-16T20:45:39+00:00monthlyhttps://foodityourself.me/2019/11/17/you-know-how-i-roll/https://foodityourself.me/wp-content/uploads/2019/11/img_20191117_143108023.jpgIMG_20191117_1431080232022-04-16T00:31:31+00:00monthlyhttps://foodityourself.me/2022/04/10/its-a-plan-not-a-mandate/2022-04-16T00:13:34+00:00monthlyhttps://foodityourself.me/2021/07/24/the-dinner-with-no-name/2022-04-09T22:17:25+00:00monthlyhttps://foodityourself.me/2022/03/06/shaping-up-for-spring/2022-04-09T22:09:54+00:00monthlyhttps://foodityourself.me/2022/03/30/and-a-time-to-every-purpose/2022-03-30T20:59:56+00:00monthlyhttps://foodityourself.me/2021/12/27/jiggle-all-the-whey/2022-03-03T22:45:25+00:00monthlyhttps://foodityourself.me/2022/02/22/trust-the-process-its-delicious/2022-02-23T23:15:35+00:00monthlyhttps://foodityourself.me/2021/12/22/cookie-day-2021/2022-01-15T15:58:36+00:00monthlyhttps://foodityourself.me/2022/01/15/food-it-yourself-garden-2022-planning-all-the-things/2022-01-15T15:40:36+00:00monthlyhttps://foodityourself.me/2021/12/05/rhubarb-ketchup-yes-thats-a-thing/2021-12-05T22:03:29+00:00monthlyhttps://foodityourself.me/2018/10/22/trying-to-be-trendy-rutabaga-fries/2021-11-26T00:38:48+00:00monthlyhttps://foodityourself.me/2021/03/27/not-just-in-my-back-yard/2021-11-17T23:49:29+00:00monthlyhttps://foodityourself.me/2016/03/27/risotto/https://foodityourself.me/wp-content/uploads/2016/03/img_1384.jpgIMG_1384A lovely pile of risotto plated with some roasted pork loin, asparagus, roasted fresh beets and rustic bread. That's a celebratory meal!https://foodityourself.me/wp-content/uploads/2016/03/img_1383.jpgIMG_1383https://foodityourself.me/wp-content/uploads/2016/03/img_1381.jpgbrothAdd the broth a little at a time and stir like you've never stirred before.https://foodityourself.me/wp-content/uploads/2016/03/img_1379.jpgIMG_1379https://foodityourself.me/wp-content/uploads/2016/03/img_1378.jpgIMG_1378Only use wine that you would drink. Mom and I made sure the chardonnay used in the risotto was drinkable. before it was added to the rice. https://foodityourself.me/wp-content/uploads/2016/03/img_1377.jpgfry fiySaute in the butter, or bacon drippings, until the onion is soft and the rice is translucent. https://foodityourself.me/wp-content/uploads/2016/03/img_1376.jpgbacon nectar!https://foodityourself.me/wp-content/uploads/2016/03/img_1374.jpgIMG_1374https://foodityourself.me/wp-content/uploads/2016/03/img_1373.jpgMr. Food It Yourself used a bit more onion than the recipe calls for. We like onion, so it wasn't a problem for us. 2021-11-16T01:42:14+00:00monthlyhttps://foodityourself.me/2021/11/07/food-it-yourself-2021-gardening-season-in-review/2021-11-09T00:35:49+00:00monthlyhttps://foodityourself.me/2021/10/24/tofu-fun-to-say-and-fun-to-eat/2021-10-24T14:46:47+00:00monthlyhttps://foodityourself.me/2020/05/03/trying-to-be-trendy-a-fluff-piece/2021-10-23T21:39:45+00:00monthlyhttps://foodityourself.me/2021/08/29/late-summer-is-actually-just-early-pumpkin-season/2021-10-09T12:09:30+00:00monthlyhttps://foodityourself.me/2021/10/03/relishing-the-change-in-seasons/2021-10-03T22:17:27+00:00monthlyhttps://foodityourself.me/2021/08/14/too-hot-to-cook-salmorejo/2021-09-19T02:31:27+00:00monthlyhttps://foodityourself.me/2020/12/19/the-sweetest-day-in-2020/2021-09-19T00:00:21+00:00monthlyhttps://foodityourself.me/2018/12/02/comfort-food-not-some-passing-fad/2021-07-17T20:40:17+00:00monthlyhttps://foodityourself.me/2018/10/14/comfort-food-doing-my-own-thing/2021-07-17T20:35:20+00:00monthlyhttps://foodityourself.me/2015/11/15/hot-versus-spicy/https://foodityourself.me/wp-content/uploads/2015/11/img_1349.jpgIMG_1349Tomatoes are a naturally good source of glutamate- the amino acid that gets human taste buds all worked up. That's why every sandwich ever tastes better with a slice of tomato and why ketchup can make anything edible.https://foodityourself.me/wp-content/uploads/2015/11/img_1346.jpgIMG_1346You can, quite literally, go medieval on those spices!https://foodityourself.me/wp-content/uploads/2015/11/img_1345.jpgIMG_1345Keep those seeds and flower buds moving! They will pop and skitter around a bit, so be prepared to jump back.https://foodityourself.me/wp-content/uploads/2015/11/img_1343.jpgIMG_1343https://foodityourself.me/wp-content/uploads/2015/11/img_1342.jpgIMG_1342You can use another oil if you want. It's soup after all. Just use what you have.2021-07-16T00:06:24+00:00monthlyhttps://foodityourself.me/2020/05/10/food-it-yourself-garden-2020-a-work-in-progress/https://foodityourself.me/wp-content/uploads/2020/05/img_20200510_160944380.jpgIMG_20200510_1609443802021-07-10T22:32:38+00:00monthlyhttps://foodityourself.me/2016/10/18/change-of-seasoning/https://foodityourself.me/wp-content/uploads/2016/10/img_0429.jpghi buddy!Always fill the sink carefully. My oregano had a little friend hiding among its pizza scented sprigs.https://foodityourself.me/wp-content/uploads/2016/10/img_0441.jpgimg_0441https://foodityourself.me/wp-content/uploads/2016/10/img_0438.jpgin the bagHang the bundles inside a paper grocery bag. You can have more than one bundle per bag, just make sure you leave room for air to circulate. https://foodityourself.me/wp-content/uploads/2016/10/img_0437.jpgthime to bundleOnce your herbs are dirt and caterpillar free shake off the excess water and blot with towels. Once dry, make little bundles of herbs. I like to use rubber bands for this because they will stay tight if the stems shrink as they dry. If you want, you can hang your bundles as is. However, exposure to light will fade the color and the flavor of your herbs. But there is a way to avoid that...https://foodityourself.me/wp-content/uploads/2016/10/img_0436.jpgparsley in a sinkThere are plenty of ways to clean your herbs. I like to run mine under the water, agitate carefully for a few minutes, then let the silt settle. Carefully remove the leaves and twigs, then drain the sink.https://foodityourself.me/wp-content/uploads/2016/10/img_0428.jpgclean it upI decided that my utility sink was the best vessel for rinsing the natural world off my herbs. https://foodityourself.me/wp-content/uploads/2016/10/img_0427.jpgimg_0427https://foodityourself.me/wp-content/uploads/2016/10/img_0426.jpgit's a keeper2021-07-10T22:30:44+00:00monthlyhttps://foodityourself.me/2015/07/02/save-summer-in-a-bottle/https://foodityourself.me/wp-content/uploads/2015/07/hooch-003.jpghooch 003I'm trying the same procedure with some wild raspberries. Can't wait to share the results. https://foodityourself.me/wp-content/uploads/2015/07/hooch-001.jpghooch 001https://foodityourself.me/wp-content/uploads/2015/07/cherries-004.jpgcherries 004https://foodityourself.me/wp-content/uploads/2015/07/cherries-001.jpgcherries 001https://foodityourself.me/wp-content/uploads/2015/07/garden-and-cherries-002.jpggarden and cherries 0022021-07-10T22:23:47+00:00monthlyhttps://foodityourself.me/2015/12/13/summer-saved/https://foodityourself.me/wp-content/uploads/2015/12/img_1362.jpgIMG_1362Yup. we drank it from jars. https://foodityourself.me/wp-content/uploads/2015/12/img_1361.jpgIMG_1361https://foodityourself.me/wp-content/uploads/2015/12/img_1360.jpgIMG_1360You can also use a large liquid measuring cup to strain the fruit out. You definately want to use the paper towel or a cheese cloth or some such thing. There can be fine sediment that can make the final cordial unattractive if not strained out.https://foodityourself.me/wp-content/uploads/2015/12/img_1357.jpgcheery cherry!I used a paper towel in a strainer in a small bowl. The bowl has a pouring spout, for easy transference to a final repository vessel.https://foodityourself.me/wp-content/uploads/2015/12/img_1356.jpgIMG_13562021-07-10T22:19:29+00:00monthlyhttps://foodityourself.me/2017/08/06/food-it-yourself-garden-2017-mid-season-update/https://foodityourself.me/wp-content/uploads/2017/08/img_1088.jpgtoe may toeshttps://foodityourself.me/wp-content/uploads/2017/08/img_1086.jpgIMG_1086https://foodityourself.me/wp-content/uploads/2017/08/img_1085.jpgIMG_1085https://foodityourself.me/wp-content/uploads/2017/08/img_1084.jpgIMG_1084https://foodityourself.me/wp-content/uploads/2017/08/img_1083.jpgguess whathttps://foodityourself.me/wp-content/uploads/2017/08/img_1081.jpgIMG_1081https://foodityourself.me/wp-content/uploads/2017/08/img_1079.jpgIMG_1079https://foodityourself.me/wp-content/uploads/2017/08/img_1078.jpgIMG_1078https://foodityourself.me/wp-content/uploads/2017/08/img_1077.jpgIMG_1077https://foodityourself.me/wp-content/uploads/2017/08/img_1076.jpgcorn2021-07-10T22:15:57+00:00monthlyhttps://foodityourself.me/2019/11/26/we-pied-our-best/https://foodityourself.me/wp-content/uploads/2019/11/img_20191123_103517860.jpgIMG_20191123_1035178602021-07-10T22:00:06+00:00monthlyhttps://foodityourself.me/2021/07/10/its-growing-to-be-an-interesting-season/2021-07-10T18:08:15+00:00monthlyhttps://foodityourself.me/2021/06/19/challenge-accepted/https://foodityourself.me/wp-content/uploads/2021/06/img_20210618_165930520_hdr.jpgIMG_20210618_165930520_HDRhttps://foodityourself.me/wp-content/uploads/2021/06/img_20210618_160001654_hdr-1.jpgIMG_20210618_160001654_HDRhttps://foodityourself.me/wp-content/uploads/2021/06/img_20210618_154657628_hdr-1.jpgIMG_20210618_154657628_HDRhttps://foodityourself.me/wp-content/uploads/2021/06/img_20210618_154128961_hdr-2.jpgIMG_20210618_154128961_HDR2021-06-20T22:35:28+00:00monthlyhttps://foodityourself.me/2021/06/11/go-away-you-bug-me/2021-06-20T22:32:13+00:00monthlyhttps://foodityourself.me/2021/05/23/the-planting-of-2021/2021-05-23T20:50:02+00:00monthlyhttps://foodityourself.me/2021/05/10/out-foxing-the-wildlife/2021-05-20T12:16:31+00:00monthlyhttps://foodityourself.me/2021/05/17/trying-to-be-trendy-heard-any-good-yolks-lately/2021-05-20T12:09:53+00:00monthlyhttps://foodityourself.me/2021/05/02/may-i-share-my-garden-plans-with-you/2021-05-03T00:04:03+00:00monthlyhttps://foodityourself.me/2017/04/01/rolls-of-a-pizza-type-a-fryday-night-adventure/https://foodityourself.me/wp-content/uploads/2017/04/img_0727.jpgIMG_0727Fried to a crisp and dunked in gently warmed tomato sauce, these hit the spot! Not even close to what most would call "health food, but not junk food. These pizza rolls are just food, the kind one eats every now and then but not every day.https://foodityourself.me/wp-content/uploads/2017/04/img_0726.jpgIMG_0726Once the rolls are crispy and hot drain them on some brown paper. https://foodityourself.me/wp-content/uploads/2017/04/img_0703.jpgIMG_0703I sauteed some fresh bell pepper and onion for veggie pizza rolls. https://foodityourself.me/wp-content/uploads/2017/04/img_0702.jpgIMG_0702My all time favorite pizza toppings- sauteed spinach and garlic with anchovy. Yes, I said anchovy. You will not find this combination in the frozen "food" section. https://foodityourself.me/wp-content/uploads/2017/04/img_0715.jpgIMG_0715A few bits of mozzarela, some and some jullienne pepperoni in the middle of a wrapper. Dampen the edges and gently roll. Remember not to over-fill your wrapper!https://foodityourself.me/wp-content/uploads/2017/04/img_0713.jpgIMG_0713No, I did not use home made tomato sauce. I was feeling lazy. https://foodityourself.me/wp-content/uploads/2017/04/img_0710.jpgIMG_0710You could also just shred or slice some mozzarella, but these were cheaper per ounce because of the sale. And the extras will be good for snacking on this week.https://foodityourself.me/wp-content/uploads/2017/04/img_0701.jpgIMG_0701This is where I spent my money. Since we have to limit our intake of processed meats I went for quality over quantity. I found this in the bakery section next to the store's house made pizza dough. You can also check near the deli or where they keep sausages, bacon, hot dogs, etc.https://foodityourself.me/wp-content/uploads/2017/04/img_0704.jpgIMG_0704Found these in the produce section near the tofu products. You can also check the Asian food aisle.https://foodityourself.me/wp-content/uploads/2017/04/pizza-rolls-ingredients.jpgPizza rolls ingredientsImitation mozzarella cheese? Are you not worthy of the real thing? Pepperoni topping? But, is it not in the middle of the roll? So very confusing. Food should not be confusing. It should be tasty.2021-04-27T00:21:32+00:00monthlyhttps://foodityourself.me/about-2/https://foodityourself.me/wp-content/uploads/2012/03/portrait3-1.jpgportrait3-1This is me.2021-04-26T00:14:51+00:00weekly0.6https://foodityourself.me/2021/01/11/trying-to-be-trendy-eggroll-bowls/https://foodityourself.me/wp-content/uploads/2021/01/img_20210111_180934345-1.jpgIMG_20210111_1809343452021-04-26T00:11:44+00:00monthlyhttps://foodityourself.me/2021/04/23/its-spring-ish-sometimes/2021-04-26T00:08:17+00:00monthlyhttps://foodityourself.me/2021/04/11/trying-to-be-trendy-brewed-awakening/2021-04-26T00:05:54+00:00monthlyhttps://foodityourself.me/2021/01/23/girls-like-flours-nuts-about-crackers/2021-04-25T23:58:42+00:00monthlyhttps://foodityourself.me/2020/10/27/easy-freezy-greeny-beanzies/2021-04-08T23:48:04+00:00monthlyhttps://foodityourself.me/2020/12/04/ready-to-feather-the-storm/2020-12-05T19:58:22+00:00monthlyhttps://foodityourself.me/2020/10/17/garden-2020-the-sequel/2020-10-18T01:40:48+00:00monthlyhttps://foodityourself.me/2020/09/13/and-now-for-something-completely-different/https://foodityourself.me/wp-content/uploads/2020/09/img_20200913_171004163.jpgIMG_20200913_1710041632020-12-04T22:28:35+00:00monthlyhttps://foodityourself.me/2020/09/07/the-spirit-of-sharing/2020-09-07T23:44:56+00:00monthlyhttps://foodityourself.me/2020/08/30/so-much-is-happening/https://foodityourself.me/wp-content/uploads/2020/08/img_20200817_173809547.jpgIMG_20200817_1738095472020-08-30T21:35:38+00:00monthlyhttps://foodityourself.me/2018/01/06/girls-like-flours-farinata-no-that-is-not-an-italian-swear-word/https://foodityourself.me/wp-content/uploads/2018/01/img_20180106_175639424.jpgIMG_20180106_175639424https://foodityourself.me/wp-content/uploads/2018/01/img_20180106_175525876.jpgIMG_20180106_175525876https://foodityourself.me/wp-content/uploads/2018/01/img_20180106_174215541.jpgIMG_20180106_174215541The smell alone was worth it.https://foodityourself.me/wp-content/uploads/2018/01/img_20180106_172320736.jpgIMG_20180106_172320736https://foodityourself.me/wp-content/uploads/2018/01/img_20180106_171532856.jpgIMG_20180106_171532856https://foodityourself.me/wp-content/uploads/2018/01/img_20180106_164021587_ll.jpgIMG_20180106_164021587_LLThis is my favorite pan.https://foodityourself.me/wp-content/uploads/2018/01/img_20180106_150801667.jpgIMG_20180106_150801667I found chickpea flour labeled magaz at my local Indian market. I've been using it to thicken curries, but I am excited to try baking with it.2020-08-14T18:10:23+00:00monthlyhttps://foodityourself.me/2020/08/01/go-for-a-dip/2020-08-05T12:00:00+00:00monthlyhttps://foodityourself.me/2020/07/19/in-a-pickle-yet-again/2020-09-23T17:38:29+00:00monthlyhttps://foodityourself.me/2020/05/30/my-stuff-is-growing/2020-07-18T01:05:04+00:00monthlyhttps://foodityourself.me/2020/07/17/yes-it-matters/2020-07-17T23:44:40+00:00monthlyhttps://foodityourself.me/2020/04/18/im-finally-trendy/2020-06-29T22:20:30+00:00monthlyhttps://foodityourself.me/2020/06/24/surprises-everywhere/2020-06-27T14:06:52+00:00monthlyhttps://foodityourself.me/2020/06/07/my-cunning-plan/https://foodityourself.me/wp-content/uploads/2020/06/img_20200603_171527479_hdr.jpgIMG_20200603_171527479_HDR2020-06-07T21:57:46+00:00monthlyhttps://foodityourself.me/2018/02/04/feather-plucker/https://foodityourself.me/wp-content/uploads/2018/02/img_20180203_141125090.jpgIMG_20180203_141125090He's super cute! And a total bada$$. A little more than we bargained for, actually.https://foodityourself.me/wp-content/uploads/2018/02/img_20180201_171353480.jpgIMG_20180201_171353480Here's Agnes Featherduster after a few days inside. Her breathing is almost back to her baseline and her wounds are healing. https://foodityourself.me/wp-content/uploads/2018/02/img_20180201_170527627.jpgIMG_20180201_170527627I filled this fowel ball with freeze-dried fly larva, which our hens love. They really need the hentertainment.https://foodityourself.me/wp-content/uploads/2018/02/img_20180201_170449505.jpgIMG_20180201_170449505https://foodityourself.me/wp-content/uploads/2018/02/img_20180201_170335165.jpgIMG_20180201_170335165I found this dispenser at the agricultural supply store with the small animal stuff. It came with wires that let it hang off the coop. Perfect!2020-05-16T01:01:00+00:00monthlyhttps://foodityourself.me/2016/06/04/2016-garden-spectacular/https://foodityourself.me/wp-content/uploads/2016/06/img_0210.jpggorgeous!There is a reason they are called Ozark Beauties. https://foodityourself.me/wp-content/uploads/2016/06/img_0203.jpgIMG_0203https://foodityourself.me/wp-content/uploads/2016/06/img_0200.jpgchiveStill got chives that won't quit. I'll be dividing them again next spring. These are some hearty herbs!https://foodityourself.me/wp-content/uploads/2016/06/img_0198.jpgspotsThat is not an infestation, it is an heirloom leaf lettuce with polka-dots! Can't wait to have the most fashionable salads in the office.https://foodityourself.me/wp-content/uploads/2016/06/img_0196.jpg?This is that akward stage where you can't really weed because you can't really tell what is a weed and what is the thing you planted. There is a 55% chance that at least some of these green things might grow up to be carrots.https://foodityourself.me/wp-content/uploads/2016/06/img_0195.jpgpeasPea sprouts showed up pretty quickly. I always plant two or three seeds for every single plant I want, in case some critter chooses a salad. That critter might even be me- pea shoots are a tasty vegetable. (Thanks to SyllieBee for informing me of that.)https://foodityourself.me/wp-content/uploads/2016/06/img_0166.jpgIMG_0166https://foodityourself.me/wp-content/uploads/2016/06/img_0163.jpgIMG_0163https://foodityourself.me/wp-content/uploads/2016/06/img_0161.jpgbloomhttps://foodityourself.me/wp-content/uploads/2016/06/img_1426.jpgout of placeNote the mint outside the pot and the strawberry plant outside the tower. Why can't they just behave like the thyme and the lilacs?2020-05-15T01:07:23+00:00monthlyhttps://foodityourself.me/2016/11/22/i-buried-paul/https://foodityourself.me/wp-content/uploads/2016/11/img_0489.jpgta da!Ready for a turkey dinner any day of the year. https://foodityourself.me/wp-content/uploads/2016/11/img_0488.jpgimg_0488https://foodityourself.me/wp-content/uploads/2016/11/img_0483.jpgthat's itFinally, a six ounce jar of apricot preserves. As you can see, there are plenty of sweet ingredients- pineapple, preserves, orange juice- I held off adding more sugar until this cooks together for a bit.https://foodityourself.me/wp-content/uploads/2016/11/img_0482.jpgno apple, no penNext, I drained a can of crushed pineapple. I added about half of the pulp. I'll eat the rest later. https://foodityourself.me/wp-content/uploads/2016/11/img_0480.jpgspicy!One cinnamon stick and six cardamom pods will add some subtle spice. I took the seeds out of the pods before I added them, I can pick the cinnamon stick out easily. Those pod husks are a trick though.https://foodityourself.me/wp-content/uploads/2016/11/img_0478.jpgOJInstead of water I went with s 12 fluid ounce bottle of orange juice. Apple cider would probably taste good, too.https://foodityourself.me/wp-content/uploads/2016/11/img_0477.jpgStuff!Here is everything I need- I think. Most recipes I've found call for a 12 ounce bag of fresh cranberries, but I used one pound. Yes, I picked the berries myself. You know how I roll.2020-05-15T01:05:02+00:00monthlyhttps://foodityourself.me/2016/07/13/oh-my-melon-ii-fry-by-night/https://foodityourself.me/wp-content/uploads/2016/07/img_0258.jpgIMG_0258I added a sprinkle of sesame seed for garnish. Presentation is important.https://foodityourself.me/wp-content/uploads/2016/07/img_0257.jpgIMG_0257Here is everything except the rice. See how pretty?https://foodityourself.me/wp-content/uploads/2016/07/img_0251.jpgIMG_0251Mr. Food It Yourself adds a few popcorn kernels to the oil; when they pop it is hot enough to cook.https://foodityourself.me/wp-content/uploads/2016/07/img_0250.jpgIMG_0250https://foodityourself.me/wp-content/uploads/2016/07/img_0246.jpgIMG_0246Put the bag in something rigid before tucking it in the fridge. A loaf pan works perfectly. https://foodityourself.me/wp-content/uploads/2016/07/img_0244.jpgIMG_0244ginger2020-05-08T22:08:16+00:00monthlyhttps://foodityourself.me/2017/11/19/thanks-but-ill-pass/https://foodityourself.me/wp-content/uploads/2017/11/img_0011-1.jpgIMG_0011 (1)2020-04-26T21:51:25+00:00monthlyhttps://foodityourself.me/2017/04/14/kimchee-or-kimchi-it-grows-on-you/https://foodityourself.me/wp-content/uploads/2017/04/img_0766.jpgIMG_0766https://foodityourself.me/wp-content/uploads/2017/04/img_0765.jpgIMG_0765https://foodityourself.me/wp-content/uploads/2017/04/img_0764.jpgIMG_0764https://foodityourself.me/wp-content/uploads/2017/04/img_0763.jpgIMG_0763https://foodityourself.me/wp-content/uploads/2017/04/img_0762.jpgIMG_0762https://foodityourself.me/wp-content/uploads/2017/04/img_0761.jpgIMG_07612020-04-25T23:49:12+00:00monthlyhttps://foodityourself.me/2017/04/09/live-from-the-stock-pot-list-kimchi-or-kimchee/https://foodityourself.me/wp-content/uploads/2017/04/img_0759.jpgIMG_0759Here are my three jars of kimchi/kimchee. The fermentation lids come with a vacuum pump tp ensure an anaerobic environment. I have done all I can. The rest is up to you, Lactobacilli,https://foodityourself.me/wp-content/uploads/2017/04/img_0756.jpgIMG_0756Crushing the vegetables to remove air pockets is a critical step. You can spend serious cash on a web site for a sustainably harvested, hand turned, avocado wood vegetable smoosher. I discovered I could buy them six at a time for a reasonable price at the packy down the street. And i got six servings of Porch Rocker to boot.https://foodityourself.me/wp-content/uploads/2017/04/img_0755.jpgIMG_0755https://foodityourself.me/wp-content/uploads/2017/04/img_0753.jpgIMG_0753I massaged the pepper paste into the vegetable mixture. It really did decrease in volume during the hour and a half I let it sit. Notice I am wearing gloves. You do not want to mess with hot pepper/ginger/garlic paste without gloves. I have read things...https://foodityourself.me/wp-content/uploads/2017/04/img_0747.jpgIMG_0747During the wilt of the cabbage I cleaned the jars and fermentation lids. The "special" lids I bought were easy to clean, which was a big deal for me. I washed them and three quart sized wide mouth canning jars in hot soapy water. I took the gasket mechanism on the jars apart to get them extra clean. If you buy any sort of fermentation gadget make sure it is easy to clean. CLEAN MATTERS.https://foodityourself.me/wp-content/uploads/2017/04/img_0746.jpgIMG_0746https://foodityourself.me/wp-content/uploads/2017/04/img_0745.jpgIMG_0745While the veggies were wilting I busted out the bullet blender and whizzed the garlic, ginger, pepper flakes, and fish sauce. The smell alone cleared out my sinuses. I sneezed a lot. Then I cleaned up the counter and my hands. CLEAN MATTERS.https://foodityourself.me/wp-content/uploads/2017/04/img_0741.jpgIMG_0741I layered the ingredients in the bowl, then massaged everything in with gloved hands. The salt got everything wilting within minutes, which is exactly what is supposed to happen.https://foodityourself.me/wp-content/uploads/2017/04/img_0740.jpgIMG_07402020-04-25T23:07:23+00:00monthlyhttps://foodityourself.me/2020/04/22/tree-cheers-for-springtime/https://foodityourself.me/wp-content/uploads/2020/04/img_20200419_150653833_hdr.jpgIMG_20200419_150653833_HDR2020-04-23T01:15:41+00:00monthlyhttps://foodityourself.me/2020/04/04/got-to-start-some-time/2020-04-04T22:23:30+00:00monthlyhttps://foodityourself.me/2020/02/09/heres-the-plan/2020-04-03T20:14:52+00:00monthlyhttps://foodityourself.me/2020/03/26/skill-test/2020-03-27T01:26:28+00:00monthlyhttps://foodityourself.me/2020/02/23/im-stumped/2020-03-09T17:18:00+00:00monthlyhttps://foodityourself.me/2014/09/14/we-gather-together/https://foodityourself.me/wp-content/uploads/2014/09/cranberries.jpgcranberriesI didn't have my camera with me when I found them. I also didn't have anything to carry them in except my pockets. Note: I can fit half a pound of cranberries in my pockets. https://foodityourself.me/wp-content/uploads/2014/09/blog-can-it-030.jpgAfter the processAre these pretty or what?https://foodityourself.me/wp-content/uploads/2014/09/blog-can-it-034.jpgthey don't pinchTart and tiny and growing wild on the roadside.2020-02-08T18:04:58+00:00monthlyhttps://foodityourself.me/2020/01/25/game-day-snacks-2/2020-01-25T22:25:02+00:00monthlyhttps://foodityourself.me/2019/12/21/we-made-some-friends/2019-12-21T22:18:49+00:00monthlyhttps://foodityourself.me/2019/12/15/me-and-my-dad-hit-the-sauce/2019-12-15T21:35:55+00:00monthlyhttps://foodityourself.me/2017/05/07/chick-this-out/https://foodityourself.me/wp-content/uploads/2017/05/img_0827.jpgIMG_0827https://foodityourself.me/wp-content/uploads/2017/05/img_0828.jpgIMG_0828Three of our four ladies. We are still getting to know them and once we do we will name them. Mr. Food It Yourself wants the alpha hen to be called "Martha Clucker."https://foodityourself.me/wp-content/uploads/2017/05/img_0809.jpgsakurahttps://foodityourself.me/wp-content/uploads/2017/05/img_0812.jpgIMG_0812Yes, those are disposable plastic cups. They make really good mini greenhouses, though. I've got two kinds of tomatoes and some peppers planted underneath. I was even smart enough to label the cups so I know what was planted where.2019-11-22T23:07:52+00:00monthlyhttps://foodityourself.me/2019/11/09/in-memoriam-in-the-garden/2019-11-09T16:58:36+00:00monthlyhttps://foodityourself.me/2019/09/21/what-can-i-do-with-a-green-tomato/https://foodityourself.me/wp-content/uploads/2019/09/img_20190919_164404270.jpgIMG_20190919_1644042702019-09-21T22:05:39+00:00monthlyhttps://foodityourself.me/2019/09/16/eee-better-save-it-for-later/https://foodityourself.me/wp-content/uploads/2019/09/img_20190728_140015004_hdr.jpgIMG_20190728_140015004_HDR2019-09-16T23:53:05+00:00monthlyhttps://foodityourself.me/2019/01/16/comfort-food-round-3-no-boxing/2019-09-02T19:42:53+00:00monthlyhttps://foodityourself.me/2019/09/02/a-berry-nice-problem-to-have/https://foodityourself.me/wp-content/uploads/2019/09/img_20190831_152510721_hdr.jpgIMG_20190831_152510721_HDR2019-09-02T19:32:18+00:00monthlyhttps://foodityourself.me/2019/08/24/oops-that-isnt-a-hen/https://foodityourself.me/wp-content/uploads/2019/08/img_20190702_181301382.jpgIMG_20190702_1813013822019-08-24T23:41:00+00:00monthlyhttps://foodityourself.me/2017/06/12/hot-and-first-y/https://foodityourself.me/wp-content/uploads/2017/06/img_0906.jpgIMG_0906https://foodityourself.me/wp-content/uploads/2017/06/img_0905.jpgIMG_0905https://foodityourself.me/wp-content/uploads/2017/06/img_0904.jpgIMG_0904https://foodityourself.me/wp-content/uploads/2017/06/img_0901.jpgIMG_0901https://foodityourself.me/wp-content/uploads/2017/06/img_0900.jpgIMG_09002019-08-17T01:18:22+00:00monthlyhttps://foodityourself.me/2019/03/10/its-soda-licious/2019-08-17T01:00:04+00:00monthlyhttps://foodityourself.me/2019/08/12/a-waffle-ly-good-idea/2019-08-17T00:47:13+00:00monthlyhttps://foodityourself.me/2019/08/03/in-a-pickle-again/2019-08-03T20:48:14+00:00monthlyhttps://foodityourself.me/2019/06/09/gardening-with-guarded-optimism/https://foodityourself.me/wp-content/uploads/2019/06/img_20190609_164616284.jpgIMG_20190609_1646162842019-06-09T21:44:27+00:00monthlyhttps://foodityourself.me/2019/05/27/what-went-down-better-come-up/https://foodityourself.me/wp-content/uploads/2019/05/img_20190527_175545243_hdr.jpgIMG_20190527_175545243_HDR2019-06-09T21:02:28+00:00monthlyhttps://foodityourself.me/2019/05/18/suns-out-seeds-down/2019-05-19T00:48:32+00:00monthlyhttps://foodityourself.me/2019/05/05/all-wrapped-up/2019-05-05T23:03:36+00:00monthlyhttps://foodityourself.me/2019/04/20/how-to-pick-up-chicks-part-2-go-get-em/https://foodityourself.me/wp-content/uploads/2019/04/img_20190419_053010599.jpgIMG_20190419_0530105992019-04-21T13:25:40+00:00monthlyhttps://foodityourself.me/2017/02/12/new-in-the-news-new-approved-controversial/https://foodityourself.me/wp-content/uploads/2017/02/supper-001.jpgyum!For people with severe obesity, changes to diet and exercise habits may not be enough to sustain weight loss. Surgical procedures can lead to biochemical shifts that make achieving a healthy weight possible.2019-04-21T13:22:47+00:00monthlyhttps://foodityourself.me/2017/02/01/new-in-the-news-seaweeding-out-the-truth/https://foodityourself.me/wp-content/uploads/2017/02/img_0596.jpgsee weedThis is a beautiful aquatic plant is not the kind used to make carageenan. It is lovely and relaxing to look at in my aquarium2019-04-21T13:20:21+00:00monthlyhttps://foodityourself.me/2019/04/07/it-starts-now/2019-04-08T01:24:52+00:00monthlyhttps://foodityourself.me/2019/03/27/gotta-move/2019-03-28T00:18:46+00:00monthlyhttps://foodityourself.me/2019/03/17/get-ready-to/2020-04-29T15:44:02+00:00monthlyhttps://foodityourself.me/2019/03/05/how-to-pick-up-chicks-part-1-planning/2019-03-06T00:41:02+00:00monthlyhttps://foodityourself.me/2018/11/09/break-the-rules-if-you-know-how/2019-01-26T01:51:43+00:00monthlyhttps://foodityourself.me/2018/06/11/pesto-for-a-potluck/https://foodityourself.me/wp-content/uploads/2018/06/img_20180609_143950319.jpgIMG_20180609_143950319https://foodityourself.me/wp-content/uploads/2018/06/img_20180609_140943101.jpgIMG_20180609_140943101https://foodityourself.me/wp-content/uploads/2018/06/img_20180609_140929817.jpgIMG_20180609_140929817https://foodityourself.me/wp-content/uploads/2018/06/img_20180609_135647855.jpgIMG_20180609_135647855https://foodityourself.me/wp-content/uploads/2018/06/img_20180608_185452182.jpgIMG_20180608_185452182https://foodityourself.me/wp-content/uploads/2018/06/img_20180608_184813094.jpgIMG_20180608_184813094https://foodityourself.me/wp-content/uploads/2018/06/img_20180608_184209374.jpgIMG_20180608_184209374https://foodityourself.me/wp-content/uploads/2018/06/img_20180608_175721141.jpgIMG_20180608_175721141Top tip: trim your basil just above a pair of leaves and the plants will get bushier instead of leggy. 2019-01-26T01:38:42+00:00monthlyhttps://foodityourself.me/2019/01/25/january-dreaming/2019-01-26T00:02:43+00:00monthlyhttps://foodityourself.me/2018/12/16/cookie-time/2018-12-16T23:43:14+00:00monthlyhttps://foodityourself.me/2018/11/18/the-garden-season-that-was/2018-11-18T22:55:51+00:00monthlyhttps://foodityourself.me/2018/09/23/summer-into-fall/2018-09-24T23:18:27+00:00monthlyhttps://foodityourself.me/2018/08/17/ears-to-small-successes/https://foodityourself.me/wp-content/uploads/2018/08/img_20180817_130055413_hdr.jpgIMG_20180817_130055413_HDRhttps://foodityourself.me/wp-content/uploads/2018/08/img_20180817_123012328.jpgIMG_20180817_123012328https://foodityourself.me/wp-content/uploads/2018/08/img_20180817_121723010.jpgIMG_20180817_121723010https://foodityourself.me/wp-content/uploads/2018/08/img_20180817_121219757.jpgIMG_20180817_121219757https://foodityourself.me/wp-content/uploads/2018/08/img_20180817_120409854.jpgIMG_20180817_120409854https://foodityourself.me/wp-content/uploads/2018/08/img_20180817_115353173.jpgIMG_20180817_115353173https://foodityourself.me/wp-content/uploads/2018/08/img_20180817_114128651_hdr.jpgIMG_20180817_114128651_HDRhttps://foodityourself.me/wp-content/uploads/2018/08/img_20180816_200137711.jpgIMG_20180816_200137711https://foodityourself.me/wp-content/uploads/2018/08/img_20180816_184803274.jpgIMG_20180816_184803274https://foodityourself.me/wp-content/uploads/2018/08/img_20180816_183042835.jpgIMG_20180816_1830428352018-08-18T12:52:00+00:00monthlyhttps://foodityourself.me/2018/08/06/the-magical-mystery-squash/https://foodityourself.me/wp-content/uploads/2018/08/img_20180806_193134185.jpgIMG_20180806_193134185A mysterious part of this delicious dinner! https://foodityourself.me/wp-content/uploads/2018/08/img_20180806_191315906.jpgIMG_20180806_191315906Drizzled with alittle oil and lightly salted and peppered, the mystery baked at 350F for about 45 minutes. https://foodityourself.me/wp-content/uploads/2018/08/img_20180806_175029060.jpgIMG_20180806_175029060Slice that baby in half. I put the seeds aside in case this is something brand new. https://foodityourself.me/wp-content/uploads/2018/08/img_20180806_174826449.jpgIMG_20180806_174826449https://foodityourself.me/wp-content/uploads/2018/08/img_20180801_163743886.jpgIMG_20180801_163743886https://foodityourself.me/wp-content/uploads/2018/08/img_20180727_172436965.jpgIMG_20180727_1724369652018-08-07T21:07:04+00:00monthlyhttps://foodityourself.me/2018/07/24/the-stove-is-dead-long-live-the-stove/https://foodityourself.me/wp-content/uploads/2018/07/img_20180722_183505467.jpgIMG_20180722_183505467https://foodityourself.me/wp-content/uploads/2018/07/img_20180722_175604851.jpgIMG_20180722_175604851https://foodityourself.me/wp-content/uploads/2018/07/img_20180722_173556823.jpgIMG_20180722_173556823https://foodityourself.me/wp-content/uploads/2018/07/img_20180722_171647898.jpgIMG_20180722_171647898https://foodityourself.me/wp-content/uploads/2018/07/img_20180722_132940339.jpgIMG_20180722_132940339https://foodityourself.me/wp-content/uploads/2018/07/img_20180724_183551736.jpgIMG_20180724_1835517362018-09-15T19:35:46+00:00monthlyhttps://foodityourself.me/2018/07/15/not-so-bad/https://foodityourself.me/wp-content/uploads/2018/07/img_20180715_144535255.jpgIMG_20180715_144535255Just loafing.https://foodityourself.me/wp-content/uploads/2018/07/img_20180715_144301371_hdr.jpgIMG_20180715_144301371_HDRhttps://foodityourself.me/wp-content/uploads/2018/07/img_20180715_144240245_hdr.jpgIMG_20180715_144240245_HDRhttps://foodityourself.me/wp-content/uploads/2018/07/img_20180715_144217076_hdr.jpgIMG_20180715_144217076_HDRhttps://foodityourself.me/wp-content/uploads/2018/07/img_20180715_144200421_hdr.jpgIMG_20180715_144200421_HDRhttps://foodityourself.me/wp-content/uploads/2018/07/img_20180715_144138838_hdr.jpgIMG_20180715_144138838_HDRhttps://foodityourself.me/wp-content/uploads/2018/07/img_20180715_144113552.jpgIMG_20180715_144113552https://foodityourself.me/wp-content/uploads/2018/07/img_20180715_144030542_hdr.jpgIMG_20180715_144030542_HDR2018-07-16T00:20:27+00:00monthlyhttps://foodityourself.me/2018/06/23/my-cup-of-tea/https://foodityourself.me/wp-content/uploads/2018/06/img_20180623_082133318.jpgIMG_20180623_082133318https://foodityourself.me/wp-content/uploads/2018/06/img_20180622_214700527.jpgIMG_20180622_214700527https://foodityourself.me/wp-content/uploads/2018/06/img_20180622_214112889.jpgIMG_20180622_214112889https://foodityourself.me/wp-content/uploads/2018/06/img_20180622_193626896.jpgIMG_20180622_193626896https://foodityourself.me/wp-content/uploads/2018/06/img_20180622_191502756_hdr.jpgIMG_20180622_191502756_HDRhttps://foodityourself.me/wp-content/uploads/2018/06/img_20180622_191112413_hdr.jpgIMG_20180622_191112413_HDRhttps://foodityourself.me/wp-content/uploads/2018/06/garden-and-cherries-011.jpggarden and cherries 011No idea what variety of rose this is, but the plant is most likely immortal. 2018-06-25T23:20:41+00:00monthlyhttps://foodityourself.me/2018/05/28/food-it-yourself-garden-2018-can-i-get-a-volunteer/https://foodityourself.me/wp-content/uploads/2018/05/img_20180528_153504886_hdr.jpgIMG_20180528_153504886_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180528_154115128_hdr.jpgIMG_20180528_154115128_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180528_153150895_hdr.jpgIMG_20180528_153150895_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180528_152911465_hdr.jpgIMG_20180528_152911465_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180528_151237047_hdr.jpgIMG_20180528_151237047_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180528_154759306_hdr.jpgIMG_20180528_154759306_HDRI was not sure this strawberry plant was alive. It absolutely is!https://foodityourself.me/wp-content/uploads/2018/05/img_20180528_154021098_hdr.jpgIMG_20180528_154021098_HDRZucchini is sprouting, but it is really hard NOT to grow zucchini.https://foodityourself.me/wp-content/uploads/2018/05/img_20180528_150307837_hdr.jpgIMG_20180528_150307837_HDRI have a pepper seedling with its first set of true leaves. I have never, ever gotten a pepper to go from seed to true leaves, so that is a personal best right there.https://foodityourself.me/wp-content/uploads/2018/05/img_20180526_110322350_hdr.jpgIMG_20180526_110322350_HDRFriday after work I had no visible corn sprouts. Saturday afternoon the corn was totally sprouting. I can almost taste it now...2018-05-28T22:38:11+00:00monthlyhttps://foodityourself.me/2018/05/10/food-it-yourself-garden-2018-so-far/https://foodityourself.me/wp-content/uploads/2018/05/img_20180510_094301295_hdr.jpgIMG_20180510_094301295_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180508_132414461_hdr.jpgIMG_20180508_132414461_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180508_130015966_hdr.jpgIMG_20180508_130015966_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180508_102254237_hdr.jpgIMG_20180508_102254237_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180508_100343949_hdr.jpgIMG_20180508_100343949_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180508_100131996_hdr.jpgIMG_20180508_100131996_HDRhttps://foodityourself.me/wp-content/uploads/2018/05/img_20180507_180750263.jpgIMG_20180507_1807502632018-05-10T14:08:28+00:00monthlyhttps://foodityourself.me/2018/04/18/following-up/2018-04-19T00:36:03+00:00monthlyhttps://foodityourself.me/2018/03/29/big-plans-for-a-big-harvest/https://foodityourself.me/wp-content/uploads/2018/03/img_20180328_114543833_hdr.jpgIMG_20180328_114543833_HDRRhubarb is only a few weeks away!https://foodityourself.me/wp-content/uploads/2018/03/img_20180329_121837177_hdr.jpgIMG_20180329_121837177_HDRI cannot stress enough how important it is to label the pots. Seedlings can be hard to tell apart.https://foodityourself.me/wp-content/uploads/2018/03/img_20180329_121106878_hdr.jpgIMG_20180329_121106878_HDRWatering the seeds sometimes causes them to float away. I find it easier to set them into damp soil.https://foodityourself.me/wp-content/uploads/2018/03/img_20180329_120336690_hdr.jpgIMG_20180329_120336690_HDRA little scrap of newspapewr in the bottom of the pot keeps the soil from running out the bottom.https://foodityourself.me/wp-content/uploads/2018/03/img_20180329_113900144_hdr.jpgIMG_20180329_113900144_HDRThe grocery store sale circulars from the newspaper are perfect for making pots.https://foodityourself.me/wp-content/uploads/2018/03/img_20180329_113925437_hdr.jpgIMG_20180329_113925437_HDRhttps://foodityourself.me/wp-content/uploads/2018/03/img_20180329_135620157_hdr.jpgIMG_20180329_135620157_HDRI think some of the plants are okay, but the tower walls are toast.https://foodityourself.me/wp-content/uploads/2018/03/img_20180329_135932658.jpgIMG_20180329_135932658https://foodityourself.me/wp-content/uploads/2018/03/img_20180329_135914715.jpgIMG_20180329_1359147152018-03-30T12:19:20+00:00monthlyhttps://foodityourself.me/2018/03/10/do-right-and-feed-everyone/2018-03-11T02:14:39+00:00monthlyhttps://foodityourself.me/2018/02/25/this-is-pizza/https://foodityourself.me/wp-content/uploads/2018/02/img_20180225_193900520.jpgIMG_20180225_193900520https://foodityourself.me/wp-content/uploads/2018/02/img_20180225_191559697.jpgIMG_20180225_191559697https://foodityourself.me/wp-content/uploads/2018/02/img_20180225_190903030.jpgIMG_20180225_190903030https://foodityourself.me/wp-content/uploads/2018/02/img_20180225_181759210.jpgIMG_20180225_181759210https://foodityourself.me/wp-content/uploads/2018/02/img_20180225_171250047.jpgIMG_20180225_171250047https://foodityourself.me/wp-content/uploads/2018/02/img_20180225_164410929_hdr.jpgIMG_20180225_164410929_HDR2018-02-27T00:41:29+00:00monthlyhttps://foodityourself.me/2018/02/11/sunday-dinner-no-big-deal/https://foodityourself.me/wp-content/uploads/2018/02/img_20180211_184454346.jpgIMG_20180211_184454346https://foodityourself.me/wp-content/uploads/2018/02/img_20180211_182351023.jpgIMG_20180211_182351023https://foodityourself.me/wp-content/uploads/2018/02/img_20180211_181824433.jpgIMG_20180211_181824433Cook off the alcohol in the wine by simmering the gravy for 10-15 minutes. Hit that with a blender, finish with a little pepper. There you go- gravy. https://foodityourself.me/wp-content/uploads/2018/02/img_20180211_171731286.jpgIMG_20180211_171731286Don't get the wrong idea- the wine that did not make it into the gravy or into my glass was made into ice cubes, which will be used for future cooking adventures! https://foodityourself.me/wp-content/uploads/2018/02/img_20180211_171554738.jpgIMG_20180211_171554738Time to up the liquid portion of this gravy. I used two cups of broth and half a cup of red wine. The wine is optional, but never cook with a wine you would not drink. We had a bottle of wine Mr. Food It Yourself got for Christmas from a co-worker. I did not want to waste it, so I drank a little to make sure it was good, then added half a cup to the gravy.https://foodityourself.me/wp-content/uploads/2018/02/img_20180211_164121648.jpgIMG_20180211_164121648Don't waste that 15 minutes. Finely chop half an onion and five cloves of garlic. Add the garlic and onion to the pan.https://foodityourself.me/wp-content/uploads/2018/02/img_20180211_164043023.jpgIMG_20180211_164043023After about 15 minutes the volume of mushrooms will decrease and all the mushroomy essence will puddle in the bottom of the pan.https://foodityourself.me/wp-content/uploads/2018/02/img_20180211_162958950_hdr.jpgIMG_20180211_162958950_HDRFinely chop the mushrooms, add a pinch of salt, and let them sweat it all over medium heat. https://foodityourself.me/wp-content/uploads/2018/02/img_20180211_162144899.jpgIMG_20180211_162144899Step one- wash those mushrooms! Seriously, they are grown in manure. Wash them a lot before you proceed. https://foodityourself.me/wp-content/uploads/2018/02/img_20180211_162115183.jpgIMG_20180211_162115183Melt a little butter in a sauce pan. Easy, right?2018-02-12T00:29:00+00:00monthlyhttps://foodityourself.me/2018/01/28/lets-get-rotten/https://foodityourself.me/wp-content/uploads/2018/01/img_20180127_1612553731.jpgIMG_20180127_161255373Here they go- making more litter. The good thing about chickens is that even their poop is useful.https://foodityourself.me/wp-content/uploads/2018/01/img_20180127_161328123_hdr.jpgIMG_20180127_161328123_HDRNot much more we can fit in the 2017-2018 fallow garden box. Next time I muck out the coop I'll have to start the 2018-2019 fallow box.https://foodityourself.me/wp-content/uploads/2018/01/img_20180127_161320340_hdr.jpgIMG_20180127_161320340_HDRYup-getting close to the top of the box.2018-01-28T22:48:15+00:00monthlyhttps://foodityourself.me/2017/12/31/snow-birds/https://foodityourself.me/wp-content/uploads/2017/12/img_20171231_144418260_hdr.jpgIMG_20171231_144418260_HDRLook at that perfect fit! An inch of snow on top adds extra insulation, too.https://foodityourself.me/wp-content/uploads/2017/12/img_20171231_144341458_hdr.jpgIMG_20171231_144341458_HDRThese girls are pretty much frost proof. They are New Hampshire Reds, after all. https://foodityourself.me/wp-content/uploads/2017/12/img_20171231_143908373_hdr.jpgIMG_20171231_143908373_HDRWhy yes, we did use lights and cords rated for outdoor use. Because we are not stupid. https://foodityourself.me/wp-content/uploads/2017/12/img_20171231_125351509.jpgIMG_20171231_125351509We must be doing it right- we are still getting eggs! Lately they are frozen by the time we gather them, but still.https://foodityourself.me/wp-content/uploads/2017/12/img_20171107_163652182.jpgIMG_20171107_1636521822017-12-31T20:07:53+00:00monthlyhttps://foodityourself.me/2017/11/05/trying-to-be-trendy-again-oh-brother/https://foodityourself.me/wp-content/uploads/2017/11/img_20171105_180438012.jpgmug for the cameraThat's some good slurping broth!https://foodityourself.me/wp-content/uploads/2017/11/img_20171105_173350302.jpgfattyThere was just a thin layer of fat on the top of the cooled. I skimmed it off.https://foodityourself.me/wp-content/uploads/2017/11/img_20171105_082331274.jpgstrainI strained out all the stuff and let the stock cool in the fridge.https://foodityourself.me/wp-content/uploads/2017/11/img_20171105_081833996.jpgIMG_20171105_081833996After a good 15 hours on the Low setting everything looked all drab and soggy. That is exactly how it is supposed to look. https://foodityourself.me/wp-content/uploads/2017/11/img_20171104_190731189.jpgacid testAny vinegar will work. Don't get suckered into thinking you need to use something fancy and expensive.https://foodityourself.me/wp-content/uploads/2017/11/img_20171104_185901613.jpgslow cookerIf I keep using my slow cooker for these blog posts I'll have to give it author credit. Seriously, my slow cooker is my favorite kitchen appliance.https://foodityourself.me/wp-content/uploads/2017/11/img_20171104_185759261.jpgIMG_20171104_1857592612017-11-06T00:07:08+00:00monthlyhttps://foodityourself.me/2017/08/18/too-hot-to-cook-two-tabbouleh/https://foodityourself.me/wp-content/uploads/2017/08/img_1108.jpgIMG_1108https://foodityourself.me/wp-content/uploads/2017/08/img_1109.jpgIMG_1109https://foodityourself.me/wp-content/uploads/2017/08/img_1106.jpgIMG_1106https://foodityourself.me/wp-content/uploads/2017/08/img_1100.jpgIMG_1100https://foodityourself.me/wp-content/uploads/2017/08/img_1099.jpgIMG_1099https://foodityourself.me/wp-content/uploads/2017/08/img_1090.jpgIMG_1090https://foodityourself.me/wp-content/uploads/2017/08/img_1089.jpgIMG_10892017-10-20T01:35:05+00:00monthlyhttps://foodityourself.me/2017/10/19/slowly-cooking-off-my-tomatoes/https://foodityourself.me/wp-content/uploads/2017/10/img_1370.jpgIMG_1370https://foodityourself.me/wp-content/uploads/2017/10/img_1368.jpgIMG_1368https://foodityourself.me/wp-content/uploads/2017/10/img_1367.jpgIMG_1367https://foodityourself.me/wp-content/uploads/2017/10/img_1366.jpgIMG_1366https://foodityourself.me/wp-content/uploads/2017/10/img_1365.jpgIMG_1365https://foodityourself.me/wp-content/uploads/2017/10/img_1364.jpgIMG_1364https://foodityourself.me/wp-content/uploads/2017/10/img_1363.jpgIMG_1363See you later, dinner!2017-10-20T01:01:36+00:00monthlyhttps://foodityourself.me/2017/10/14/food-it-yourself-garden-2017-wrap-up/https://foodityourself.me/wp-content/uploads/2017/10/img_1271.jpguse your beanA few string bean plants were spared by the rabbit. I let the pods dry on those plants and saved the seeds. Maybe they are rabbit-resistant? We shall see what happens when I plant them next year.https://foodityourself.me/wp-content/uploads/2017/10/img_1301.jpgIMG_1301https://foodityourself.me/wp-content/uploads/2017/10/img_1309.jpgIMG_1309https://foodityourself.me/wp-content/uploads/2017/10/img_1304.jpghelpful hensGood thing I had help turning over the raised beds after I took out the plants. The high slug population may have been a motivating factor for my assistants.https://foodityourself.me/wp-content/uploads/2017/10/img_1298.jpgclean it upI very carefully picked up as many leaves from the tomato plants as I could. A few had suspicoous looking eggs on them. I certainly do not want those hatching in my yard next year. All the vines that I pulled went into paper yard waste bags and are now decomposing in my town's yard waste drop off site. https://foodityourself.me/wp-content/uploads/2017/10/img_1291.jpgwasculy wabbitBecause the rabbits ate the leaves the roots of my carrots did not grow. https://foodityourself.me/wp-content/uploads/2017/10/img_1278.jpgoh hi!I thought my ground cherries were a total loss, then I almost stepped on one! There are about half a dozen plants and the fruits are just starting to ripen. They taste like a mix of apple, cherry and vanilla. I am growing these again next year, but I'll start them in side in April so I can actually enjoy the berries.https://foodityourself.me/wp-content/uploads/2017/10/img_1300.jpgBYBYup, that's a local apple in there.https://foodityourself.me/wp-content/uploads/2017/10/img_1284.jpgits a jungle in thereThis is what my cherry tomatoes looked like. As you can clearly see they are very,very, overcrowded. https://foodityourself.me/wp-content/uploads/2017/10/img_1282.jpgIMG_12822017-10-15T20:18:48+00:00monthlyhttps://foodityourself.me/2017/10/05/new-to-me-delectable-delicata/https://foodityourself.me/wp-content/uploads/2017/10/img_1231.jpgIMG_1231https://foodityourself.me/wp-content/uploads/2017/10/img_1230.jpgIMG_1230Use that poking fork to squish the squash.https://foodityourself.me/wp-content/uploads/2017/10/img_1228.jpgIMG_1228Bake at 350F for 30-45 minutes, until tender when poked with a fork.https://foodityourself.me/wp-content/uploads/2017/10/img_1224.jpgIMG_1224Slice in half, scoop out seeds. https://foodityourself.me/wp-content/uploads/2017/10/img_1221.jpgIMG_1221So pretty!2017-10-06T22:42:42+00:00monthlyhttps://foodityourself.me/2017/09/16/trying-to-be-trendy-2-cauliflower-crust/https://foodityourself.me/wp-content/uploads/2017/09/img_1252.jpgIMG_1252https://foodityourself.me/wp-content/uploads/2017/09/img_1247.jpgIMG_1247https://foodityourself.me/wp-content/uploads/2017/09/img_1246.jpgIMG_1246https://foodityourself.me/wp-content/uploads/2017/09/img_1245.jpgIMG_1245https://foodityourself.me/wp-content/uploads/2017/09/img_1238.jpgIMG_1238https://foodityourself.me/wp-content/uploads/2017/09/img_1233.jpgIMG_1233https://foodityourself.me/wp-content/uploads/2017/09/img_1232.jpgIMG_12322017-09-16T20:02:15+00:00monthlyhttps://foodityourself.me/2017/03/20/old-school-sweets-for-my-sweetie/https://foodityourself.me/wp-content/uploads/2017/03/img_0692.jpg...yeahThe edges stayed in the pan. I must remember to butter the edges of the skillet a little more heavily next time.https://foodityourself.me/wp-content/uploads/2017/03/img_0691.jpgummmm...Here it is- Mr. Food It Yourself had to flip the pan, I just couldn't control a cake that big in a skillet that heavy. If you are wondering about the edges...https://foodityourself.me/wp-content/uploads/2017/03/img_0688.jpgnow, the challenge!The over-sized cake took an extra 20 minutes to bake (55minutes vs. 35 noted in the original recipe). Nothing smelled burnt, so I was not too worried. https://foodityourself.me/wp-content/uploads/2017/03/img_0686.jpginsuranceJust before I added the batter, I rubbed a little butter on the edge of the pan. My skillet is well seasoned, but I am still wary.https://foodityourself.me/wp-content/uploads/2017/03/img_0682.jpgartsy!I took plenty of time to arrange the pineapple rings. This is where pretty counts. https://foodityourself.me/wp-content/uploads/2017/03/img_0680.jpgget startedIt takes a few minutes for the butter to melt and the sugar to smooth out. I picked out a couple hard lumps that I could not smoosh.https://foodityourself.me/wp-content/uploads/2017/03/img_0678.jpgwhat a drainMore wisdom from the comments section: drain the pineapple thoroughly. Otherwise, you will have soggy cake. Note the bowl under the strainer to retain the juice for the batter.https://foodityourself.me/wp-content/uploads/2017/03/img_0677.jpgIMG_06772017-09-04T01:42:09+00:00monthlyhttps://foodityourself.me/stock-pot-list/https://foodityourself.me/wp-content/uploads/2012/03/blog-post-1-012.jpgStock PotWhat's cookin'?2017-09-04T00:47:20+00:00weekly0.6https://foodityourself.me/2017/09/03/granola-made-properly-a-stock-pot-list-item/https://foodityourself.me/wp-content/uploads/2017/09/img_1209.jpgIMG_1209https://foodityourself.me/wp-content/uploads/2017/09/img_1207.jpgIMG_1207https://foodityourself.me/wp-content/uploads/2017/09/img_1206.jpgIMG_1206https://foodityourself.me/wp-content/uploads/2017/09/img_1203.jpgootshttps://foodityourself.me/wp-content/uploads/2017/09/img_1199.jpgsticky and sweethttps://foodityourself.me/wp-content/uploads/2017/09/img_1197.jpgIMG_1197https://foodityourself.me/wp-content/uploads/2017/09/img_1195.jpgtoast 'em if you got 'emhttps://foodityourself.me/wp-content/uploads/2017/09/img_1194.jpgIMG_1194https://foodityourself.me/wp-content/uploads/2017/09/img_1193.jpgIMG_1193https://foodityourself.me/wp-content/uploads/2017/09/img_1192.jpgfrootz2017-09-04T00:43:42+00:00monthlyhttps://foodityourself.me/2017/08/26/chip-off-the-old-squash/https://foodityourself.me/wp-content/uploads/2017/08/img_1144.jpgIMG_1144https://foodityourself.me/wp-content/uploads/2017/08/img_1142.jpgIMG_1142https://foodityourself.me/wp-content/uploads/2017/08/img_1141.jpgoopshttps://foodityourself.me/wp-content/uploads/2017/08/img_1139.jpgIMG_1139https://foodityourself.me/wp-content/uploads/2017/08/img_1138.jpgIMG_1138https://foodityourself.me/wp-content/uploads/2017/08/img_1135.jpgIMG_1135https://foodityourself.me/wp-content/uploads/2017/08/img_1133.jpgall the thingsOne zucchini, one slicer, a little salt, a grind of pepper, and some olive oil- I like all those things! How bad can zucchini chips be?2017-08-27T01:31:56+00:00monthlyhttps://foodityourself.me/2017/08/09/i-almost-forgot/https://foodityourself.me/wp-content/uploads/2017/08/img_1058.jpgIMG_1058https://foodityourself.me/wp-content/uploads/2017/08/img_1053.jpgIMG_10532017-08-10T01:21:54+00:00monthlyhttps://foodityourself.me/2017/07/19/i-only-have-myself-to-blame/https://foodityourself.me/wp-content/uploads/2017/07/img_1029.jpgswishRinse away any dust, dirt or bugs. Note the big leaves. Evidently, grape leaves will keep your pickles crisp. I will look up the reason for that and get back to you. Bonus- leaves can be used to keep the pods under the brine. https://foodityourself.me/wp-content/uploads/2017/07/img_1042.jpgthere it isTopped the pods with the remaining grape leaves, poured in the brine, shook out the bubbles and capped with the fermenting lid. Now those pods can spend the next few days hanging out with the pectin and pepperoncini.https://foodityourself.me/wp-content/uploads/2017/07/img_1041.jpgIMG_1041https://foodityourself.me/wp-content/uploads/2017/07/img_1040.jpgthe podsI packed the pods in the jar. I only needed on quart after all. No regrets prepping two, though.https://foodityourself.me/wp-content/uploads/2017/07/img_1033.jpgflavorsI decided on garlic, pepper corns, mustard seeds and dill seeds. Fittingly enough, I grew and harvested the dill seeds a couple years ago, the realized season things with dill very, very infrequently. I dumped them on top of one grape leaf.https://foodityourself.me/wp-content/uploads/2017/07/img_1031.jpgsaltyMixing up the brine and thinking about what seasonings I want to use. https://foodityourself.me/wp-content/uploads/2017/07/img_1023.jpgpick pick pickPicking the pods. https://foodityourself.me/wp-content/uploads/2017/07/img_1021.jpgScald a quart jar with boiling water. Actually, scald two, just in case. Also, make sure those fermentation lids are super, super clean. Meanwhile- we harvest.https://foodityourself.me/wp-content/uploads/2017/07/img_1022.jpgradish radicals!These things are HUGE and full of radish-flavored seed pods. 2017-07-30T01:50:54+00:00monthlyhttps://foodityourself.me/2017/07/29/saturday-light-dinner/https://foodityourself.me/wp-content/uploads/2017/07/img_1059.jpget voila!https://foodityourself.me/wp-content/uploads/2017/07/img_1057.jpgrotini rollinghttps://foodityourself.me/wp-content/uploads/2017/07/img_1056.jpgfresh squashhttps://foodityourself.me/wp-content/uploads/2017/07/img_1055.jpgone hot chick peahttps://foodityourself.me/wp-content/uploads/2017/07/img_1052.jpgIMG_1052https://foodityourself.me/wp-content/uploads/2017/07/img_1051.jpgFirst things tastyhttps://foodityourself.me/wp-content/uploads/2017/07/img_1050.jpgIMG_10502017-07-29T23:37:21+00:00monthlyhttps://foodityourself.me/2017/07/17/too-hot-to-cook-healthy-fat-salad/https://foodityourself.me/wp-content/uploads/2017/07/img_1019.jpgdinner time!https://foodityourself.me/wp-content/uploads/2017/07/img_1017.jpgyou can tune a guitar, but...https://foodityourself.me/wp-content/uploads/2017/07/img_1016.jpgFInally, something good from FL!https://foodityourself.me/wp-content/uploads/2017/07/img_1015.jpgcruch!2017-07-19T23:07:23+00:00monthlyhttps://foodityourself.me/2017/07/03/wild-jam-session/https://foodityourself.me/wp-content/uploads/2017/07/img_1006.jpgIMG_1006https://foodityourself.me/wp-content/uploads/2017/07/img_0999.jpgIMG_0999While boiling and stirring there will be splatter. Do not stand too close. https://foodityourself.me/wp-content/uploads/2017/07/img_0984.jpgIMG_0984Here is the crushed fruit, the pectin mixed with 1/4 cup of sugar, and half a teaspoon of butter. The butter forms a thin layer over the jam as it cooks and prevents the mixture from foaming up. https://foodityourself.me/wp-content/uploads/2017/07/img_0983.jpgIMG_0983Just a reminder to long-time canners: it is no longer recommended to boil your lids. The new BPA-free seals cannot take the heat. Just cover them with hot water and let them sit until it is time to pack your jars.https://foodityourself.me/wp-content/uploads/2017/07/img_0982.jpgIMG_0982All the utensils get a good simmer for sanitation. https://foodityourself.me/wp-content/uploads/2017/07/img_0979.jpgIMG_0979https://foodityourself.me/wp-content/uploads/2017/07/img_0977.jpgIMG_0977https://foodityourself.me/wp-content/uploads/2017/07/img_0966.jpgIMG_0966https://foodityourself.me/wp-content/uploads/2017/07/img_0965.jpgIMG_09652017-07-03T23:12:10+00:00monthlyhttps://foodityourself.me/2017/06/29/gonna-get-that-sucker/https://foodityourself.me/wp-content/uploads/2017/06/img_0959.jpgIMG_0959Aphids? What aphids? https://foodityourself.me/wp-content/uploads/2017/06/img_0950.jpgIMG_0950Tie that stem up to keep it out of the dirt. You'll have to keep tying as the plant grows.https://foodityourself.me/wp-content/uploads/2017/06/img_0949.jpgIMG_0949Weave the jute between the three stakes or sticks and make a double knot. https://foodityourself.me/wp-content/uploads/2017/06/img_0948.jpgIMG_0948https://foodityourself.me/wp-content/uploads/2017/06/img_0947.jpgIMG_0947I also took out some of the lower leaves from the plants. They will not get enough sunlight to feed the plants. Sitting so close to the dirt they may contract fungi that could spread to the rest of the plant. Away with you!https://foodityourself.me/wp-content/uploads/2017/06/img_0944.jpgIMG_0944https://foodityourself.me/wp-content/uploads/2017/06/img_0942.jpgIMG_0942THAT is what I am talking about-the little branch forming between the main stem and the big leaf stalk. That is the sucker that will do nothing but suck energy from the main stem. 2017-06-30T00:42:35+00:00monthlyhttps://foodityourself.me/2017/06/18/thanksgiving-in-june/https://foodityourself.me/wp-content/uploads/2017/06/img_0924.jpgdinner time!https://foodityourself.me/wp-content/uploads/2017/06/img_0923.jpgIMG_0923https://foodityourself.me/wp-content/uploads/2017/06/img_0922.jpgstep 7https://foodityourself.me/wp-content/uploads/2017/06/img_0921.jpgstep 6https://foodityourself.me/wp-content/uploads/2017/06/img_0920.jpgIMG_0920https://foodityourself.me/wp-content/uploads/2017/06/img_0919.jpgIMG_0919https://foodityourself.me/wp-content/uploads/2017/06/img_0918.jpgstep 4https://foodityourself.me/wp-content/uploads/2017/06/img_0916.jpgstep 3https://foodityourself.me/wp-content/uploads/2017/06/img_0914.jpgmeat step 2https://foodityourself.me/wp-content/uploads/2017/06/img_0912.jpgstep 12017-06-19T01:03:25+00:00monthlyhttps://foodityourself.me/2017/06/06/game-time-snacks/https://foodityourself.me/wp-content/uploads/2017/06/img_0888.jpgSnow pea sproutI can't say for sure my mental powers were involved, but this little snow pea sprout appeared on Friday. https://foodityourself.me/wp-content/uploads/2017/06/img_0887.jpgIMG_0887They look so cute I could eat them up! Which is good because bringing ugly food to a party is considered bad form in Foodie-Boardgamer circleshttps://foodityourself.me/wp-content/uploads/2017/06/img_0883.jpgIMG_0883Remember the cardinal rule of filled foods: Do Not Over Fill The Food. I put a steam vent in the top circle and crimped the tops to the bottoms with a fork.https://foodityourself.me/wp-content/uploads/2017/06/img_0881.jpgIMG_0881No need to buy fancy cutters when a wide-mouth canning jar ring works perfectly.https://foodityourself.me/wp-content/uploads/2017/06/img_0880.jpgIMG_0880https://foodityourself.me/wp-content/uploads/2017/06/img_0879.jpgIMG_0879The grocery store had a special on tubs of pre-crumbled feta. You can easily crumble a whole block yourself.https://foodityourself.me/wp-content/uploads/2017/06/img_0877.jpgIMG_0877Use a sieve and a spatula to smoosh the moisture out of the thawed spinach. Drier is better for this recipe.https://foodityourself.me/wp-content/uploads/2017/06/img_0875.jpgIMG_0875https://foodityourself.me/wp-content/uploads/2017/06/img_0874.jpgIMG_0874Only took about 10 minutes for the onion and garlic to sweat out. You could totally substitute leeks or shallots here. Mushrooms would be good, too but I know another guest has a serious mushroom allergy. I'll save that variation for a different crowd.2017-06-06T21:54:16+00:00monthlyhttps://foodityourself.me/2016/03/13/trying-to-be-trendy-rice-cooker-cooking/https://foodityourself.me/wp-content/uploads/2016/03/img_0113.jpgslicedWedges seemed to be the most practical serving shape. Look how dashing this banana bread is on a festive ladybug plate!https://foodityourself.me/wp-content/uploads/2016/03/img_0112.jpgdoneIt took about an hour. The recipe gave an estimated 90 minute cooking time in a rice cooker with a "low" setting. My suggestion is to start checking after 45 minutes or so.https://foodityourself.me/wp-content/uploads/2016/03/img_0111.jpgIMG_0111https://foodityourself.me/wp-content/uploads/2016/03/img_0108.jpgin you go!I coated the rice cooker pot with a little pan spray and dumped in the batter. And now, we wait.https://foodityourself.me/wp-content/uploads/2016/03/img_0107.jpgwetIn another bowl, all the wet ingredents get mixed together. I smashed my bananas in a measuring cup; three medium bananas gave me just about one and a half cups.https://foodityourself.me/wp-content/uploads/2016/03/img_0104.jpgdryThe recipe itself is just a basic muffin or quick bread. First, all the dry ingredients get mixed on one bowl.2017-04-29T13:38:00+00:00monthlyhttps://foodityourself.me/2017/04/27/in-between-the-rain-drops/https://foodityourself.me/wp-content/uploads/2017/04/img_0784.jpgIMG_0784https://foodityourself.me/wp-content/uploads/2017/04/img_07981.jpgIMG_0798You know springtime is here when the lawn gets yellow polka-dots. And you know I leave those polka-dots right where they are. Bees need to eat.https://foodityourself.me/wp-content/uploads/2017/04/img_07961.jpgIMG_0796https://foodityourself.me/wp-content/uploads/2017/04/img_07861.jpgIMG_0786https://foodityourself.me/wp-content/uploads/2017/04/img_0781.jpgIMG_0781https://foodityourself.me/wp-content/uploads/2017/04/img_0797.jpgIMG_0797https://foodityourself.me/wp-content/uploads/2017/04/img_0794.jpgIMG_0794https://foodityourself.me/wp-content/uploads/2017/04/img_0792.jpgIMG_0792https://foodityourself.me/wp-content/uploads/2017/04/img_0791.jpgIMG_0791https://foodityourself.me/wp-content/uploads/2017/04/img_0788.jpgIMG_07882017-04-27T22:22:56+00:00monthlyhttps://foodityourself.me/2014/11/17/sweet/https://foodityourself.me/wp-content/uploads/2014/11/e-portfolio-011.jpge-portfolio 011Added sugars do not include the sugar found in fruits. Don't stop eating fruit. Fruit is good for you.https://foodityourself.me/wp-content/uploads/2014/11/september-22-2014-020.jpgbuzz buzz buzzHoney is mostly fructose. Even though it is natural it still counts towards your added sugar allowance. Way tastier than HFCS, though.2017-04-15T00:03:49+00:00monthlyhttps://foodityourself.me/2017/01/07/food-makes-senses-to-me/https://foodityourself.me/wp-content/uploads/2017/01/img_0527.jpgimg_05272017-03-23T01:38:46+00:00monthlyhttps://foodityourself.me/2017/02/21/1242/https://foodityourself.me/wp-content/uploads/2017/02/img_0650.jpgclose upHere is a close-up shot of the inside of one section. I know the volume of a fresh fruit is mostly water. I did not realize how hollow the dry sections would be. https://foodityourself.me/wp-content/uploads/2017/02/img_0649.jpgshriveldHere is what I woke up to. The outer membranes were sunken and shriveled and made an unexpected rattling sound when I moved the sections from the trays to a plastic food storage container.https://foodityourself.me/wp-content/uploads/2017/02/img_0648.jpgimg_0648https://foodityourself.me/wp-content/uploads/2017/02/img_0647.jpgimg_0647https://foodityourself.me/wp-content/uploads/2017/02/img_0646.jpgdry timeI arranged all the sections in a single layer and set the machine in an out-of-the-way place. I used the corner of my craft table. https://foodityourself.me/wp-content/uploads/2017/02/img_0644.jpgeasy does itHere are a few impecably sound tangerines and a few impeccably clean trays from my dehydrator. I only filled two trays, since I had no idea if dry tangerines would be something I like.2017-03-23T01:37:07+00:00monthlyhttps://foodityourself.me/2017/02/26/you-dont-knead-it-but-you-need-it/https://foodityourself.me/wp-content/uploads/2017/02/img_0674.jpgso. good.https://foodityourself.me/wp-content/uploads/2017/02/img_0672.jpgdonehttps://foodityourself.me/wp-content/uploads/2017/02/img_0671.jpgready? OK!https://foodityourself.me/wp-content/uploads/2017/02/img_0670.jpgimg_0670https://foodityourself.me/wp-content/uploads/2017/02/img_0667.jpgIronYou can not see in the picture but this is actually a limited eddition Dutch oven comemerating the 100th anniversary of the Lewis and Clark https://foodityourself.me/wp-content/uploads/2017/02/img_0666.jpgimg_0666https://foodityourself.me/wp-content/uploads/2017/02/img_0664.jpgsplathttps://foodityourself.me/wp-content/uploads/2017/02/img_0659.jpgup!https://foodityourself.me/wp-content/uploads/2017/02/img_0656.jpgproofhttps://foodityourself.me/wp-content/uploads/2017/02/img_0655.jpgcheap cheap cheap2017-03-20T22:11:38+00:00monthlyhttps://foodityourself.me/2017/03/14/heart-to-hear-important-to-know/https://foodityourself.me/wp-content/uploads/2017/03/garden-003.jpgcover veggieshttps://foodityourself.me/wp-content/uploads/2017/03/img_0352-1.jpgcobsIf prepared with care the natural flavor of your veggies will shine through and the addition of salt will be unnecessary. Give it a try! 2017-03-19T00:23:03+00:00monthlyhttps://foodityourself.me/2017/01/29/new-in-the-news-nice-package/https://foodityourself.me/wp-content/uploads/2017/01/img_0578.jpggo fishWatching our aquarium is helping me stay calm. Fish are relaxing.2017-01-29T22:26:56+00:00monthlyhttps://foodityourself.me/2017/01/15/all-theyre-cracked-up-to-be-iii-winter-flours/https://foodityourself.me/wp-content/uploads/2017/01/img_0551.jpgimg_0551Here they are, baked and ready to munch. This was in Ernestine experiment. https://foodityourself.me/wp-content/uploads/2017/01/img_0543.jpgimg_0543The recipe's advice to use layers of plastic wrap or parchment made sense. The dough was much more sticky and crumbly than a typical wheat-based dough. https://foodityourself.me/wp-content/uploads/2017/01/img_0541.jpgimg_0541It did not take long to get a singular lump of dough. I decided to roll it out in batches.https://foodityourself.me/wp-content/uploads/2017/01/img_0540.jpgimg_0540At first blush I was convinced this would not work. Then I remembered that non-grain flours work with liquids very differently than grain flours do. I used a large serving fork to mix the ingredients. It worked very well. https://foodityourself.me/wp-content/uploads/2017/01/img_0539.jpgimg_0539Four ingredients? I can handle that! There are a bunch of seasoning options noted in the recipe but I wanted to go for the basic option on my first try. 2017-01-16T00:11:26+00:00monthlyhttps://foodityourself.me/2015/12/17/new-in-the-news-sodium-warnings-on-nyc-menus/https://foodityourself.me/wp-content/uploads/2015/12/adam-wisdom.jpgAdam wisdom2016-12-25T02:43:56+00:00monthlyhttps://foodityourself.me/2016/05/15/chop-chive-andwell/https://foodityourself.me/wp-content/uploads/2016/05/img_0157.jpgIMG_0157https://foodityourself.me/wp-content/uploads/2016/05/img_0156.jpglunch timeLook how green and lucious that is! Are you disturbed by teeny flecks of almond husk in there? No you are not. Forget blanched nuts. Vive le proletariathttps://foodityourself.me/wp-content/uploads/2016/05/img_0155.jpgtake my handI used my hand blender to incorporate the extra oil. Hand blenders are great.https://foodityourself.me/wp-content/uploads/2016/05/img_0152.jpgIMG_0152https://foodityourself.me/wp-content/uploads/2016/05/img_0150.jpgIMG_0150https://foodityourself.me/wp-content/uploads/2016/05/img_0149.jpgchop chopI roughly milled the almonds before adding the chives to this batch. I treated the Parmesan in a similar fashion.https://foodityourself.me/wp-content/uploads/2016/05/img_0148.jpgno need to blanchReal almonds have husks. https://foodityourself.me/wp-content/uploads/2016/05/img_0147.jpghey, budI snipped the flower buds off the chives. The flowers are edible, but I feared they would complicate the flavor profile and possibly clog my dainty food processor.https://foodityourself.me/wp-content/uploads/2016/05/img_0146.jpgIMG_01462016-12-25T02:40:42+00:00monthlyhttps://foodityourself.me/2016/12/23/this-year-will-be-different/https://foodityourself.me/wp-content/uploads/2016/12/img_0510.jpgfirst thing firstI started by mixing the confectioner's sugar with the almond meal. Like I said...I want to be ready when the egg foam is done.https://foodityourself.me/wp-content/uploads/2016/12/img_0517.jpgimg_0517https://foodityourself.me/wp-content/uploads/2016/12/img_0515.jpgimg_0515https://foodityourself.me/wp-content/uploads/2016/12/img_0513.jpgimg_0513https://foodityourself.me/wp-content/uploads/2016/12/img_0512.jpgimg_0512https://foodityourself.me/wp-content/uploads/2016/12/img_0509.jpgtake a peakHere's the finished foam with the peppermint flavor mixed in. Sorry you can not smell this.https://foodityourself.me/wp-content/uploads/2016/12/img_0508.jpgpuffThe whipping attachment and the granulated sugar physically change the shape of the egg white proteins transforming the runny raw whites into a fluffy foam.https://foodityourself.me/wp-content/uploads/2016/12/img_0507.jpgready to startSuch a big bowl for three little egg whites, but the volume will increase quite a bit with the whipping.https://foodityourself.me/wp-content/uploads/2016/12/img_0505.jpgsqueeky!It is a good idea to give an extra scrub to the bowl and mixer attachment before you start. I also wiped down the mixer. Remember to rinse twice and dry everything well.2016-12-23T21:29:42+00:00monthlyhttps://foodityourself.me/2016/09/25/girls-like-flours/https://foodityourself.me/wp-content/uploads/2016/09/img_0413.jpgimg_0413https://foodityourself.me/wp-content/uploads/2016/09/img_0418.jpgtime to tasteThe oversized muffins took a few extra minutes, but they emerged from the oven looking quite lovely. Here they are cooling off and awaiting a taste test.https://foodityourself.me/wp-content/uploads/2016/09/img_0416.jpgTXFeeling a bit indulgent, I used my oversized muffin tin for this. See you in 16-18 minutes.https://foodityourself.me/wp-content/uploads/2016/09/img_0414.jpgthickWOW! Coconut Mama was right. That little bit of flour soaked up the moisture very quickly. The final batter had the texture of mashed potatoes. That is with six eggs in the liquid ingredients. I was not expecting that.https://foodityourself.me/wp-content/uploads/2016/09/img_0412.jpgsweetLacking maple syrup, I used local honey. Make your life easier and lightly oil the measuring cup. The honey slides right out. (You can also rub the butter wrapper into the cup- it does the same thing,)https://foodityourself.me/wp-content/uploads/2016/09/img_0409.jpggrinderAs a spice enthusiast, I always keep cardamom around the house, but only as whole seeds. My trusty mortar and pestle made quick work of them.https://foodityourself.me/wp-content/uploads/2016/09/flours.jpgflours2016-12-11T01:15:12+00:00monthlyhttps://foodityourself.me/2016/11/25/thanksgiving-roll-up/https://foodityourself.me/wp-content/uploads/2016/11/img_0501.jpgyeah. yummy.Here is the finished product, next to the cranberry dipping sauce. Definitely my favorite use of Thanksgiving left overs to date. https://foodityourself.me/wp-content/uploads/2016/11/img_0500.jpgimg_0500https://foodityourself.me/wp-content/uploads/2016/11/img_0499.jpgfry me a riverWe fried our egg rolls in a big 'ol cast iron skillet. https://foodityourself.me/wp-content/uploads/2016/11/img_0497.jpgbetter berriesI made a different sauce than the one from the YouTube video. I used our leftover cranberry sauce and a splash of apple cider. We whizzed it around in a blender until it was smooth.https://foodityourself.me/wp-content/uploads/2016/11/img_0495.jpgimg_0495https://foodityourself.me/wp-content/uploads/2016/11/img_0494.jpgimg_0494https://foodityourself.me/wp-content/uploads/2016/11/img_0492.jpgcombineSmash that together with a fork so the ingredients are evenly distributed. I bet left over squash would work just as well as potatoes.https://foodityourself.me/wp-content/uploads/2016/11/img_0491.jpgall we needHere's what we need for the filling- turkey, stuffing, and mashed potato- equal parts of each ingredient.2016-11-26T01:11:43+00:00monthlyhttps://foodityourself.me/2016/11/12/1145/https://foodityourself.me/wp-content/uploads/2016/11/img_0462.jpgthreadyI now have exactly 6 saffron anthers. I can't even describe how they smell.https://foodityourself.me/wp-content/uploads/2016/11/img_0451.jpgbloomOne of the two crocuses that bloomed already. Seriously, it bloomed after there had been two good frosts. I was amazed.https://foodityourself.me/wp-content/uploads/2016/11/img_0472.jpgthere it isTwo jars of sage, two of parsley. one of oregano, one of rosemary and half a jar of thyme. And my hands smell amazing, even though I've washed them a few times. https://foodityourself.me/wp-content/uploads/2016/11/img_0471.jpgjarring evetsI crumbled the leaves into a wide bowl with a lip. The lip made it easier to transfer the leaves to jars. I cannot stress enough the importance of using jars that are both very clean and very dry.https://foodityourself.me/wp-content/uploads/2016/11/img_0470.jpgimg_0470https://foodityourself.me/wp-content/uploads/2016/11/img_0469.jpgband togetherSo glad I used elastic bands to keep my bundles together. For right now, I want all my different herbs separate. https://foodityourself.me/wp-content/uploads/2016/11/img_0468.jpgimg_0468https://foodityourself.me/wp-content/uploads/2016/11/img_0467.jpgimg_0467https://foodityourself.me/wp-content/uploads/2016/11/img_0466.jpgparsleyThe dry parsley leaves were easy to crush and separate from the stems.https://foodityourself.me/wp-content/uploads/2016/11/img_0465.jpgimg_04652016-11-13T00:44:20+00:00monthlyhttps://foodityourself.me/2016/11/07/i-dont-feel-good/https://foodityourself.me/wp-content/uploads/2016/11/img_0464.jpgkettleI made a double dose. I started getting chills. 2016-11-08T01:42:56+00:00monthlyhttps://foodityourself.me/2016/10/29/just-try-it/https://foodityourself.me/wp-content/uploads/2016/10/img_0461.jpgthat was yummyWill I pay the price for enjoying this cold-weather treat? Only time will tell. Like 20 minutes should be enough time, though.https://foodityourself.me/wp-content/uploads/2016/10/img_0459.jpgsipThe steamer wand took a few minutes but it did get the job done. Look at that foamy top! That does not happen in a microwave. Totally worth it.https://foodityourself.me/wp-content/uploads/2016/10/img_0457.jpgsteam heatThat was just enough time for my counter-top cappuccino maker to heat and pressurize. You can totally use a microwave or the stove top as a heat source. I've seen the steamer used to heat beverages in coffee shops, though and I wanted to give it a try. . https://foodityourself.me/wp-content/uploads/2016/10/img_0456.jpgthat's all!I added 12 floz of soy milk and one stevia sweetener packet. You can use any milk-like product you want and sweeten with whatever your heart desires. I've heard creme de menthe is good.https://foodityourself.me/wp-content/uploads/2016/10/img_0454.jpgpasteyMixed my cocoa and a pinch of salt with just enough water to make a thick paste. This will prevent lumps from forming when I add the soy milk.2016-11-08T01:30:35+00:00monthlyhttps://foodityourself.me/2016/10/08/quote-healthy-unquote/2016-10-09T22:41:07+00:00monthlyhttps://foodityourself.me/2016/09/18/i-wonder-if/https://foodityourself.me/wp-content/uploads/2016/09/img_0404.jpgDONE!Behold! A treat fit for any DIYet. https://foodityourself.me/wp-content/uploads/2016/09/img_0403.jpgone more coatAfter exiting the oven, the candies got a final dusting of sugar, cinnamon, and (at Mr. Food It Yourself's suggestion) nutmeg.https://foodityourself.me/wp-content/uploads/2016/09/img_0398.jpgimg_0398https://foodityourself.me/wp-content/uploads/2016/09/img_0397.jpgdone?Here they are, on a baking rack. The confectioners' sugar soaked up some moisture while the candies sat. After a sample Mr. Food It Yourself and I agreed that the texture was a little too damp. I put the baking rack over a cookie sheet and let the candies sit in a 215F oven for 30 minutes to drive out some moisture.https://foodityourself.me/wp-content/uploads/2016/09/img_0394.jpgimg_0394https://foodityourself.me/wp-content/uploads/2016/09/img_0393.jpgroll onMr. Food It Yourself took this picture of the sugar-cinnamon application.https://foodityourself.me/wp-content/uploads/2016/09/img_0392.jpgimg_0392https://foodityourself.me/wp-content/uploads/2016/09/img_0391.jpgsquareI patted the lumps into little square shapes, but you can go with any shape you prefer. One recipe I found suggested making triangle shapes for a home-made version of candy corn. https://foodityourself.me/wp-content/uploads/2016/09/img_0390.jpgimg_0390After mixing in two tablespoons of brown sugar, one half teaspoon each cinnamon and vanilla, and six tablespoons of coconut flour I had a nice, stiff dough. I pinched off little lumps and rolled them in a 2:1 mixture of confectioners' sugar and cinnamon.https://foodityourself.me/wp-content/uploads/2016/09/img_0388.jpgsmoothI removed the skin from the sweet potato and hit the baked flesh with my hand blender. A small food processor, stand blender, or a fork and some elbow grease would do the same thing. Really, you just want an evenly textured puree. 2016-09-18T21:48:01+00:00monthlyhttps://foodityourself.me/2016/03/20/all-theyre-cracked-up-to-be-2-rice-and-easy/https://foodityourself.me/wp-content/uploads/2016/03/img_0129.jpgIMG_0129https://foodityourself.me/wp-content/uploads/2016/03/img_0128.jpgcrunchyThe skillet did a great job of setting the starch in rice, but there was still some water to be driven off after the exteriors were toasty brown, Fifteen to 20 minutes in a 250 degree (Fahrenheit) oven left the crackers perfectly crisp.https://foodityourself.me/wp-content/uploads/2016/03/img_0125.jpghotPeel the plastic back from the smashed rice ball, transfer the rice circle to a still-damp hand, and slip into the big cast iron skillet. Well seasoned cast iron is an amazing thing., The starchy patties did not stick, no oil required. https://foodityourself.me/wp-content/uploads/2016/03/img_0124.jpgsmashing!It took a few tries, but I figured out a way to make forming the crackers easier. I used a sandwich bag split open on three sides. I wet my hand and the bag with water. I rolled a little ball of rice in my dampened hands and but it between the layers of the bag. Then I smashed the ball with my smaller cast iron skillet.The weight of the skillet did all the work! https://foodityourself.me/wp-content/uploads/2016/03/img_0122.jpgIMG_0122To get the rice to stick together I mixed the seasonings in using my trusty pastry blender. It cut through the husks of the brown rice, exposing the adhesive nature of the starch within each grain.https://foodityourself.me/wp-content/uploads/2016/03/img_0121.jpgIMG_0121https://foodityourself.me/wp-content/uploads/2016/03/img_0119.jpgIMG_0119https://foodityourself.me/wp-content/uploads/2016/03/img_0118.jpgsaltyI made sure to measure the amount of salt I added to the rice. Half a teaspoon to one cup of cooked rice seemed to work just perfectly for my taste. I made a once cup batch of crackers with salt and a few grinds of black pepper. They were simple and delicious.2016-09-06T21:54:45+00:00monthlyhttps://foodityourself.me/2016/09/05/not-just-pretty/https://foodityourself.me/wp-content/uploads/2016/09/img_0369.jpgmulch adoFinally, I topped the crocus bed with a layer of bark mulch. I extended the mulch around the two trees. As my mom always says- you have to do the pretty. https://foodityourself.me/wp-content/uploads/2016/09/img_0368.jpgit's a cover up!The prescribed planting depth for crocus bulbs is two inches, so I topped my arranged bulbs with two inches of manure. Nothing is too good for these beauties. Actually, I used two bags of manure, for a total cost of under $10. https://foodityourself.me/wp-content/uploads/2016/09/img_0367.jpgIMG_0367The included planting instructions noted that 12 bulbs could be planted per square foot. I built up a (roughly) two square foot area of manure in the trench I dug and distributed my 25 bulbs. https://foodityourself.me/wp-content/uploads/2016/09/img_0365.jpgIMG_0365Here is the bag of bulbs, as received from Baker Creek. I looked them all over prior to planting. None looked damaged or moldy, so each one was planted. https://foodityourself.me/wp-content/uploads/2016/09/img_0364.jpgmooooooooooI replaced the native soil with my favorite soil fixer- composted manure. It is gravel-free and will offer the crocus bulbs just enough nutrients to establish themselves. https://foodityourself.me/wp-content/uploads/2016/09/img_0362.jpgdirty!Yeah, this soil is very stony and, to be blunt crappy. Speaking of which....https://foodityourself.me/wp-content/uploads/2016/09/img_0361.jpgIMG_0361https://foodityourself.me/wp-content/uploads/2016/09/img_0358.jpgdig inI decided the space between our cherry trees was perfect for our crocus bulbs. The soil is very tight and stony in that area so I went for hand tools rather than the rototiller. Bonus- no need to hit the gym today!2016-09-05T16:43:36+00:00monthlyhttps://foodityourself.me/2016/08/29/bee-part-of-the-solution/https://foodityourself.me/wp-content/uploads/2016/08/img_0308.jpgIMG_0308https://foodityourself.me/wp-content/uploads/2016/08/garden-033.jpggarden 033Throw back to 2014- I got a hug from a bumblebee. https://foodityourself.me/wp-content/uploads/2016/08/randomness-093.jpgrandomness 093https://foodityourself.me/wp-content/uploads/2016/08/beesandbugs-017.jpgbeesandbugs 017https://foodityourself.me/wp-content/uploads/2016/08/beesandbugs-014.jpgbeesandbugs 014You say weeds I say pollinator positive biodiversity!https://foodityourself.me/wp-content/uploads/2016/08/img_0356.jpgIMG_0356Buying local honey supports local bee keepers who support local bee populations. Also, honey makes your bread delicious.2016-08-30T01:38:20+00:00monthlyhttps://foodityourself.me/2016/08/21/to-market-to-market/https://foodityourself.me/wp-content/uploads/2016/08/img_0352.jpgIMG_0352Husked and ready to eat! https://foodityourself.me/wp-content/uploads/2016/08/img_0351.jpgIMG_0351Chicken, cooked and accompanied by gravy made from the crock pot drippin's.https://foodityourself.me/wp-content/uploads/2016/08/img_0350.jpgIMG_0350Half dozen ears of butter and sugar corn, cooked in their natural wrappings under a broiler.https://foodityourself.me/wp-content/uploads/2016/08/img_0349.jpgIMG_0349Here's that chicken, with herbs, garlic and tomatoes in a crock pot.https://foodityourself.me/wp-content/uploads/2016/08/img_0340.jpgdozenLynette also told me that Balance Rock sells chicks in the spring. Mr. Food It Yourself is planning a chicken coop this very moment, so I will have to remember to swing by Berlin, MA in April. https://foodityourself.me/wp-content/uploads/2016/08/img_0338.jpgwhat do you got?If you have only ever eaten meat and poultry from the grocery store please buy some local stuff at least once. It is so worth it. You might just find that the cling-wrapped stuff at the mega mart no longer holds any appeal. https://foodityourself.me/wp-content/uploads/2016/08/img_0337.jpgtoe-may-toe, tow-mah-towThose little orange ones, according to Annie, are the "Sungold" variety. https://foodityourself.me/wp-content/uploads/2016/08/img_0336.jpgcornIf you do not live in an area where Butter and Sugar Corn is the prevalent variety you have no idea what you are missing. It is both super sweet and wonderfully flavored. https://foodityourself.me/wp-content/uploads/2016/08/img_0341.jpgsigns signs everywhere signsMr. Food It Yourself and I are no strangers to this place. The restaurant is one of our favorite "date night" locations. 2016-08-22T00:30:13+00:00monthlyhttps://foodityourself.me/2016/08/07/eat-your-weedies-2/https://foodityourself.me/wp-content/uploads/2016/08/img_0328.jpgIMG_0328Here is the result- seasoned with salt and pepper, topped with an egg, and enjoyed as a quick weekend lunch.. https://foodityourself.me/wp-content/uploads/2016/08/img_0325.jpgIMG_0325Next, a quick stir-fry with a little slivered garlic and olive oil. Like most greens, the purslane just needs time to wilt. It took only a few minutes.https://foodityourself.me/wp-content/uploads/2016/08/img_0319.jpgIMG_0319This is a super-simple purslane salad. Purslane and perfectly ripe tomato drizzled with Italian vinaigrette. The acidity of the tomato enhances the purslane.https://foodityourself.me/wp-content/uploads/2016/08/img_0318.jpgIMG_0318Step one: wash your harvest. Did I really have to tell you that?2016-08-08T02:01:41+00:00monthlyhttps://foodityourself.me/2016/07/30/oh-my-melon-3-back-to-the-rind/https://foodityourself.me/wp-content/uploads/2016/07/img_0269.jpgIMG_0269Want to keep it simple? Douse in your favorite vinaigrette (I like that Italian dressing that comes in an envelope) and add some diced cucumber. https://foodityourself.me/wp-content/uploads/2016/07/img_0266.jpgIMG_0266After an overnight nap in the fridge covered with pesto I had the best lunch in the office- melon rind on heirloom homegrown lettuce.https://foodityourself.me/wp-content/uploads/2016/07/img_0265.jpgIMG_0265https://foodityourself.me/wp-content/uploads/2016/07/img_0264.jpgIMG_0264That's right, I still have some chive pesto in my freezer from the beginning of chive season. Also, if you are wondering, it is still chive season. 2016-07-30T23:43:49+00:00monthlyhttps://foodityourself.me/2016/01/25/we-didnt-invent-this/2016-07-30T01:42:07+00:00monthlyhttps://foodityourself.me/2016/07/09/oh-my-melon-1-cut-that-up/https://foodityourself.me/wp-content/uploads/2016/07/img_0242.jpgNOIICE!So much edible goodness from a single melon. Is there anything we can not learn form the internet?https://foodityourself.me/wp-content/uploads/2016/07/img_0241.jpgpeelhttps://foodityourself.me/wp-content/uploads/2016/07/img_0240.jpgrindhttps://foodityourself.me/wp-content/uploads/2016/07/img_0239.jpgpink and greenSlice away the rind. Cube the innards. How hard was that?https://foodityourself.me/wp-content/uploads/2016/07/img_0238.jpgtwo halvesBifurcate your stable melon into two hemispheres. Move one to a plate and slice the other into almost round slices. https://foodityourself.me/wp-content/uploads/2016/07/img_0237.jpgthere it isSimply roll the melon onto the flat surface. Et voila! Your melon is in a stable configuration. https://foodityourself.me/wp-content/uploads/2016/07/img_0236.jpgwatch outWith the utmost care, take a slice off the side of the melon to create a flat surface.https://foodityourself.me/wp-content/uploads/2016/07/img_0234.jpgall the thingsPlace that slippy melon on your most stable cutting board. Grab your biggest and sharpest knife. 2016-07-15T21:50:51+00:00monthlyhttps://foodityourself.me/2016/07/06/learning-new-things/https://foodityourself.me/wp-content/uploads/2016/07/img_0164.jpgstalkingIt blooms when it is stressed. A lesson for us all, don't you think?https://foodityourself.me/wp-content/uploads/2016/07/img_0139.jpgwhatzit?I had never seen a blooming rhubarb before this year. Kind of pretty, don't you think?2016-07-08T00:34:51+00:00monthlyhttps://foodityourself.me/2016/06/19/evolve-your-diet-for-crying-out-loud/https://foodityourself.me/wp-content/uploads/2016/06/funny-pho-to_zombie.jpgjulia1Please know I love Julia. I'm not trying to insult her or her legacy of awesomeness. https://foodityourself.me/wp-content/uploads/2016/06/img_0142-1.jpgIMG_0142 (1)2016-06-30T01:57:53+00:00monthlyhttps://foodityourself.me/2016/06/27/wild-blue/https://foodityourself.me/wp-content/uploads/2016/06/img_0230.jpgam i blue?https://foodityourself.me/wp-content/uploads/2016/06/img_0229.jpgsmells delightfulThese unassuming plants are full of wintergreenie essence. Glad I left the main path.https://foodityourself.me/wp-content/uploads/2016/06/img_0228.jpgIMG_0228https://foodityourself.me/wp-content/uploads/2016/06/img_0226.jpgso very blueYup- that's all I got this time around. https://foodityourself.me/wp-content/uploads/2016/06/img_0225.jpgIMG_0225https://foodityourself.me/wp-content/uploads/2016/06/img_0223.jpgturn left hereRemember- the best stuff is usually off the main path because fewer people think to look there. Just stay on the actual marked paths. Don't be That Guy.https://foodityourself.me/wp-content/uploads/2016/06/img_0220.jpgsoonNext time, my friend, next time.2016-06-30T01:54:19+00:00monthlyhttps://foodityourself.me/2016/05/28/peachy/https://foodityourself.me/wp-content/uploads/2016/05/img_0187.jpgIMG_0187https://foodityourself.me/wp-content/uploads/2016/05/img_0185.jpgall inhttps://foodityourself.me/wp-content/uploads/2016/05/img_0184.jpgIMG_0184https://foodityourself.me/wp-content/uploads/2016/05/img_0182.jpgall you needYes, store brand stuff is totally o.k. for this recipe. Since frozen fruit is packaged when the fruit is in its prime you may actually get better peaches in the frozen foods aisle than in the produce section. Something to think about in February when you get a peach craving.2016-05-29T00:52:13+00:00monthlyhttps://foodityourself.me/2016/05/09/minestrone/https://foodityourself.me/wp-content/uploads/2016/05/aprons.jpgApronshttps://foodityourself.me/wp-content/uploads/2016/05/two-little-soups.jpgTwo little soupshttps://foodityourself.me/wp-content/uploads/2016/05/syllies-stock.jpgSyllies stockhttps://foodityourself.me/wp-content/uploads/2016/05/stock-made.jpgstock madehttps://foodityourself.me/wp-content/uploads/2016/05/soup-me-quick.jpgsoup me quickNote the time stamps - not long at all!https://foodityourself.me/wp-content/uploads/2016/05/pasta.jpgPastahttps://foodityourself.me/wp-content/uploads/2016/05/non-brand.jpgnon brandMise-en-place a la pantry. I had to cover the logo, but these are all store brand items. No need to be elitist- soup is for everyone!https://foodityourself.me/wp-content/uploads/2016/05/market-sign.jpgMarket Signhttps://foodityourself.me/wp-content/uploads/2016/05/get-soupy.jpgget soupy2016-05-08T15:48:46+00:00monthlyhttps://foodityourself.me/2016/02/15/let-the-planning-and-learning-begin/https://foodityourself.me/wp-content/uploads/2016/02/picture2.jpgtake me backThis illustration is not to scale. Also, my planted rows are never this geometrically perfect.https://foodityourself.me/wp-content/uploads/2016/02/img_0083.jpgquiet pleaseThe strawberries are sleeping under there while that #%$@ chipmunk is hibernating near by dreaming of ways to eat all the strawberries.https://foodityourself.me/wp-content/uploads/2016/02/picture1.pngdown in frontAgain, this is not to scale. There is also a possibility that we will remove all the grass around the cairn and replace it with things that do not require mowing. Like some of the wild violets from the back yard.2016-05-07T17:29:57+00:00monthlyhttps://foodityourself.me/2016/04/24/from-the-ground-up/https://foodityourself.me/wp-content/uploads/2016/04/dirt-comp.jpgdirt compHere are two of the helpful charts the soil testing company sent back to us.https://foodityourself.me/wp-content/uploads/2016/04/img_1423.jpgthere it isHere is the ballanced ferlitizer I bought. It not only has an equal mix of N-P-K , but also calcium. That's why it's important to read the labels on your fertilizers. There can be extra stuff in there that the NPK number doesn't reveal.https://foodityourself.me/wp-content/uploads/2016/04/img_1419.jpgbloomWe already have bees, so that's good.2016-04-24T22:06:49+00:00monthlyhttps://foodityourself.me/2016/04/18/looking-into-cooking/2016-04-19T00:20:09+00:00monthlyhttps://foodityourself.me/2015/02/06/another-one-from-the-stock-pot-list-new-york-griddle-breads/https://foodityourself.me/wp-content/uploads/2015/02/bake-it-off-027.jpgtaste that!Here is one muffin, toasted and perfectly accenting my omelet.https://foodityourself.me/wp-content/uploads/2015/02/bake-it-off-024.jpghigh thereLook at that loft! https://foodityourself.me/wp-content/uploads/2015/02/bake-it-off-020.jpggriddleI used a laser thermometer to make sure the temperature was just about even across the surface of the griddle. It was still a little hotter i the spots right over the burners.https://foodityourself.me/wp-content/uploads/2015/02/bake-it-off-018.jpgrest a whileAs noted in the recipe the rounds got just a little puffy during this second rise. Next time I'll let them go a little longer, unless my kitchen is warm that day.https://foodityourself.me/wp-content/uploads/2015/02/bake-it-off-012.jpga few minutes laterAfter about 5 minutes in the mixer the dough is much smoother. Just a little more mixing to get it just right. https://foodityourself.me/wp-content/uploads/2015/02/bake-it-off-011.jpgfirst spinHere is what the dough looks like when it first comes together. See the lumps? We want to get rid of those. https://foodityourself.me/wp-content/uploads/2015/02/bake-it-off-010.jpgbake it off 010https://foodityourself.me/wp-content/uploads/2015/02/bake-it-off-006.jpgmis en placeFlour, sugar, egg, butter, milk, and salt. You have those things, right? If you need to pick up some yeast it is usually in the cold section of the grocery store near dairy and eggs.2016-03-16T22:40:25+00:00monthlyhttps://foodityourself.me/2016/02/23/prune-a-prunus/https://foodityourself.me/wp-content/uploads/2016/02/img_0099.jpgstickyLots of little sticks that simply were not up to snuff.https://foodityourself.me/wp-content/uploads/2016/02/img_0098.jpgIMG_0098https://foodityourself.me/wp-content/uploads/2016/02/img_0097.jpgIMG_0097https://foodityourself.me/wp-content/uploads/2016/02/img_0096.jpgIMG_0096https://foodityourself.me/wp-content/uploads/2016/02/img_0095.jpgnopeYeah, that wonky one pointing towards the lower left corner had to go. https://foodityourself.me/wp-content/uploads/2016/02/img_0094.jpgbumpSee how those two branches cross? The one in front had to go. Branches that rub can damage each other.https://foodityourself.me/wp-content/uploads/2016/02/img_0093.jpgnot on pointThis branch was aimed towards the midline of the tree. Not any more.2016-02-23T23:46:25+00:00monthlyhttps://foodityourself.me/2016/01/30/beyond-breakfast-pleasant-porridge-pastries/https://foodityourself.me/wp-content/uploads/2016/01/img_0080.jpgIMG_0080https://foodityourself.me/wp-content/uploads/2016/01/img_0079.jpgbeholdThey came out just as I hoped.https://foodityourself.me/wp-content/uploads/2016/01/img_0078.jpgIMG_0078https://foodityourself.me/wp-content/uploads/2016/01/img_0077.jpgI heart bakingBoth the rolling pin and the cookie cutter belonged to my Grandmother. https://foodityourself.me/wp-content/uploads/2016/01/img_0076.jpgblendedThis is what it should look like. Took a little longer than using a food processor, but way less expensive than buying a larger food processor.https://foodityourself.me/wp-content/uploads/2016/01/img_0075.jpgblending...Here is the mixture, mid-blend. Note there are still some large butter chunks. Got to keep blending.https://foodityourself.me/wp-content/uploads/2016/01/img_0074.jpgIMG_0074https://foodityourself.me/wp-content/uploads/2016/01/img_0073.jpgblendThis particular pastry blender did not belong to my Grandmother. It cost about four dollars at a kitchen store.https://foodityourself.me/wp-content/uploads/2016/01/img_0072.jpggrindThis took just a few seconds. Food processors are great for things like this. 2016-01-31T02:06:14+00:00monthlyhttps://foodityourself.me/2016/01/08/safe-to-eat/2016-01-09T01:42:25+00:00monthlyhttps://foodityourself.me/2015/12/05/new-in-the-news/2015-12-06T00:59:52+00:00monthlyhttps://foodityourself.me/2015/11/23/788/2015-11-24T00:54:35+00:00monthlyhttps://foodityourself.me/2015/11/01/me-and-my-honey-in-a-sticky-situation/https://foodityourself.me/wp-content/uploads/2015/11/img_1335.jpgIMG_1335No, the bits are not perfectly uniform. That's how you know they are home made. Wrap each bit in a little square of parchment or waxed paper and prepare to share your work.https://foodityourself.me/wp-content/uploads/2015/11/img_1334.jpgcut!https://foodityourself.me/wp-content/uploads/2015/11/img_1332.jpgbig helpI just couldn't control the lump of sugar. Thankfully Mr. Food It Yourself and his big old bear paws saved the day. He pulled and folded like a pro.https://foodityourself.me/wp-content/uploads/2015/11/img_1327.jpghttps://foodityourself.me/wp-content/uploads/2015/11/img_1320.jpgstretchAfter a 20 minute chill on some oiled parchment it was time to pull. Started easy enough...https://foodityourself.me/wp-content/uploads/2015/11/img_1318.jpgchillin'https://foodityourself.me/wp-content/uploads/2015/11/img_1316.jpghot stuffOnce it starts boiling, the honey gets all foamy and prone to splattering. This is when you need to be SUPER careful.https://foodityourself.me/wp-content/uploads/2015/11/img_1314.jpgwarming upFirst, the honey gets warm and loose. Note the thermometer probe.https://foodityourself.me/wp-content/uploads/2015/11/img_1312.jpgIMG_1312Did you read the label? Funny, right?2015-11-01T16:08:22+00:00monthlyhttps://foodityourself.me/2015/10/25/crabapple-butter/https://foodityourself.me/wp-content/uploads/2015/10/img_1309.jpgdoneAfter three-or-so hours the apple puree was reduced to a delectable paste. It goes perfectly with carrot oatmeal muffins, as demonstrated here.https://foodityourself.me/wp-content/uploads/2015/10/img_1308.jpgevaporateI used chopsticks to elevate the cokker's lid and set the temperature to high. I added just half a cup of brown sugar and a tablespoon of vinegar to offset the astringency. I also added the spices at this point.https://foodityourself.me/wp-content/uploads/2015/10/img_1306.jpgsmushyHere are those apples the next morning- very well cooked. I hit them with a hand blender to get a smooth paste. The peels disappeared.https://foodityourself.me/wp-content/uploads/2015/10/img_1305.jpgturn up the heatHere are all the crab apples plus two ginger golds I had sitting around. I set the slow cooker to the low setting and left it over night.https://foodityourself.me/wp-content/uploads/2015/10/img_1302.jpgit's a processI left the peels on for color, but the cores had to go. The easiest way to remove them- quarter the fruits and scoop out the core and seeds with a melon baler. The 7-ish pounds of apples took me 3 and a half hours to core. https://foodityourself.me/wp-content/uploads/2015/10/img_1301.jpgscrubadubStep one: wash those apples! I soaked them in the sink with a little vinegar and salt to get all the dust, dirt, and bugs. Yes, bugs. That's what happens when you're cooking with nature.2015-10-25T15:38:12+00:00monthlyhttps://foodityourself.me/2015/10/18/food-it-yourself-garden-2015-the-end/https://foodityourself.me/wp-content/uploads/2015/10/img_1287.jpgbag itWe had to pack up all the vines and stuff and bring them to the municipal yard waste dump. We can't have those fungi sitting in the yard re-infecting our soil and spreading spores all around the neighborhood. I don't want to be that guy.https://foodityourself.me/wp-content/uploads/2015/10/img_1296.jpgwhat?So, evidently we got exactly one cantaloupe. It was growing in the tall grass next to the garden. I found it in a state of partial decay. https://foodityourself.me/wp-content/uploads/2015/10/img_1293.jpgcutbacksI had to prune back my bee balm, which also did very well this year. The bees and hummingbirds love the stuff.https://foodityourself.me/wp-content/uploads/2015/10/img_1291.jpghttps://foodityourself.me/wp-content/uploads/2015/10/img_1289.jpgewIt was hard to get a good picture, but the tops of the plants stayed green and growing while the lower stems were going brown. 2015-10-18T21:50:33+00:00monthlyhttps://foodityourself.me/2015/10/09/dont-panic/https://foodityourself.me/wp-content/uploads/2015/10/img_1286.jpgIMG_1286Farmers are awesome!2015-10-12T23:12:27+00:00monthlyhttps://foodityourself.me/2014/11/02/all-theyre-cracked-up-to-be/https://foodityourself.me/wp-content/uploads/2014/11/grahams-018.jpgExamplesBefore and after extra toasting. https://foodityourself.me/wp-content/uploads/2014/11/grahams-009.jpggrahams 009So much more sophisticated than snap-apart squares, don't you think?https://foodityourself.me/wp-content/uploads/2014/11/grahams-005.jpgAll the partscaption2015-10-03T14:33:17+00:00monthlyhttps://foodityourself.me/2015/10/01/i-take-it-back-i-take-it-all-back/https://foodityourself.me/wp-content/uploads/2015/10/bread-et-all-013.jpget voila!BEHOLDhttps://foodityourself.me/wp-content/uploads/2015/10/bread-et-all-012.jpgcoordinateDinner is out, bread is in. The second raising was completed at exactly the right time.https://foodityourself.me/wp-content/uploads/2015/10/bread-et-all-008.jpgbatter up!You will end up with a thick batter or a soft dough. That's another thing the recipe omits. Every time you make bread, even with the same recipe, it will be just a little different. Embrace the chaos.https://foodityourself.me/wp-content/uploads/2015/10/bread-et-all-003.jpgwake up!Not the best picture, but you can see the little bubbles the awakening yeasts have belched out.https://foodityourself.me/wp-content/uploads/2015/10/randomness-067.jpgkittehBonzai is not contemplating batter bread. He is a cat.2015-10-02T01:33:07+00:00monthlyhttps://foodityourself.me/2015/09/17/what-the-happened/2015-09-17T23:43:15+00:00monthlyhttps://foodityourself.me/2015/08/30/cndnsd/https://foodityourself.me/wp-content/uploads/2015/08/mater-mash-012.jpgmater mash 012It's like savory tomato jam!https://foodityourself.me/wp-content/uploads/2015/08/mater-mash-011.jpgmater mash 011https://foodityourself.me/wp-content/uploads/2015/08/mater-mash-007.jpgmater mash 007https://foodityourself.me/wp-content/uploads/2015/08/mater-mash-006.jpgmater mash 006https://foodityourself.me/wp-content/uploads/2015/08/mater-mash-005.jpgmater mash 005https://foodityourself.me/wp-content/uploads/2015/08/mater-mash-003.jpgmater mash 003https://foodityourself.me/wp-content/uploads/2015/08/mater-mash-002.jpgmater mash 0022015-09-03T01:41:41+00:00monthlyhttps://foodityourself.me/2015/08/23/this-post-is-not-about-zucchini/2015-08-23T23:44:57+00:00monthlyhttps://foodityourself.me/2015/08/16/because-its-august-im-blogging-about-zucchini/https://foodityourself.me/wp-content/uploads/2015/08/gahdzoox-003.jpggahdzoox 003https://foodityourself.me/wp-content/uploads/2015/08/more-003.jpgit's a set up!Here's my blanch/chill set up. Some day in November I'll be glad I took the time to save this squash.https://foodityourself.me/wp-content/uploads/2015/08/gahdzoox-007.jpgin a pickleBe careful when heating a vinegar brine. The smell is super strong; inhale carefullyhttps://foodityourself.me/wp-content/uploads/2015/08/zoodles-001.jpgzoodlesCheck it out...they twirl!https://foodityourself.me/wp-content/uploads/2015/08/img_5418.jpggad zooks!Yes, that is a zucchini under my hand. My mom grew it. It is not the largest one she's gotten this season.2015-08-16T22:37:22+00:00monthlyhttps://foodityourself.me/2015/08/09/wicked-mint/https://foodityourself.me/wp-content/uploads/2015/08/wicked-mint-2-008.jpgtea timeI steeped mine for about 5 minutes. The smell really carried across the kitchen.https://foodityourself.me/wp-content/uploads/2015/08/wicked-mint-2-006.jpgWicked Mint 2 006https://foodityourself.me/wp-content/uploads/2015/08/wicked-mint-2-003.jpgWicked Mint 2 003https://foodityourself.me/wp-content/uploads/2015/08/wicked-mint-2-002.jpgWicked Mint 2 002https://foodityourself.me/wp-content/uploads/2015/08/wicked-mint-023.jpgwooshHere it is! A food dehydrator made of furnace filters and a box fan. Note the industrial chic bungee chords holding it all together.https://foodityourself.me/wp-content/uploads/2015/08/wicked-mint-022.jpgspread outI spread the leaves on furnace air filters. I had enough for two layers.https://foodityourself.me/wp-content/uploads/2015/08/wicked-mint-020.jpgbath timeI stripped the leaves from the stems and gave them a really good soak in cool water to remove any dirt or bugs. Then I gave it all a good spin in a salad spinner. https://foodityourself.me/wp-content/uploads/2015/08/wicked-mint-019.jpgwicked mint 019https://foodityourself.me/wp-content/uploads/2015/08/wicked-mint-017.jpgHA!There it is!https://foodityourself.me/wp-content/uploads/2015/08/wicked-mint-016.jpggirasolThen I remembered that I have a spearmint plant, also. How did I forget the spearmint? It is behind this massive wall of sun chokes.2015-08-09T22:41:56+00:00monthlyhttps://foodityourself.me/2015/07/30/whats-pho-dinner/https://foodityourself.me/wp-content/uploads/2015/07/pho-real-yo-008.jpgbowl of yummyHere it is- noodles, chicken all layered in the bowl, broth poured on top. It's a different technique than the "simmer it all together" soups I have made before. https://foodityourself.me/wp-content/uploads/2015/07/pho-real-yo-007.jpgPho real yo 007https://foodityourself.me/wp-content/uploads/2015/07/pho-real-yo-006.jpgtotally doneAfter cooking, we strained the broth and put the chicken aside. The meat was perfectly cooked and fell off the bone.https://foodityourself.me/wp-content/uploads/2015/07/pho-real-yo-005.jpgcleaved Mr. Food It Yourself had to cut the chicken iup with the cleaver. Whole drum sticks would not fit in our pressure cooker. Also, the broken bones let out more gelatine for an amazing texture in the broth.https://foodityourself.me/wp-content/uploads/2015/07/pho-real-yo-004.jpgthe pretty partI snipped up chives, basil, and mint from the Food It Yourself garden for a garnish. The fresh herbs really added to the soup.https://foodityourself.me/wp-content/uploads/2015/07/pho-real-yo-001.jpgtastyHere are the whole spices and fresh cilantro that went into the pressure cooker. 2015-07-31T01:00:53+00:00monthlyhttps://foodityourself.me/2015/07/21/bumble-on/https://foodityourself.me/wp-content/uploads/2015/07/garden-033.jpggarden 0332015-07-22T01:22:49+00:00monthlyhttps://foodityourself.me/2015/07/14/garden-2015-still-growing/https://foodityourself.me/wp-content/uploads/2015/07/garden-mid-season-007.jpgPumpkinThat is a pumpkin vine in the lower right corner. Behind it is a world of tomatoes.https://foodityourself.me/wp-content/uploads/2015/07/garden-mid-season-019.jpgmine.I usually like my snap beans a little bigger, but I wanted to get some before the resident bunny ate them all. https://foodityourself.me/wp-content/uploads/2015/07/garden-mid-season-016.jpggarden, mid season 016https://foodityourself.me/wp-content/uploads/2015/07/garden-mid-season-015.jpggarden, mid season 015https://foodityourself.me/wp-content/uploads/2015/07/garden-mid-season-014.jpgherbsMy herbs are all so happy! Mint, dill, lavender, and sage all doing very well.https://foodityourself.me/wp-content/uploads/2015/07/garden-mid-season-013.jpgnew this seasonMy rhubarb has definitely taken root. Can I harvest some the first year? Anyone know?https://foodityourself.me/wp-content/uploads/2015/07/garden-mid-season-012.jpggarden, mid season 012https://foodityourself.me/wp-content/uploads/2015/07/garden-mid-season-011.jpgstring beansYes, string beans are a healthy snack. But I don't think they need or necessarily deserve a label that says "healthy".https://foodityourself.me/wp-content/uploads/2015/07/garden-mid-season-008.jpggarden, mid season 008https://foodityourself.me/wp-content/uploads/2015/07/garden-mid-season-006.jpgmarvelous!These are tiny green tomatoes on one of my "volunteer' plants. The plant has not been fertilized, weeded, staked, or trimmed all season. If the fruit tastes good I'm going to breed it.2015-07-15T02:01:47+00:00monthlyhttps://foodityourself.me/2015/07/12/all-about-that-basilor-whatever-herbs-youve-got/https://foodityourself.me/wp-content/uploads/2015/07/basil-012.jpgin the bagI scooped the chopped basil in to zipper bags. I used the little "snack size onesand eyeballed a third to a half cup of chopped leaves into each one. Squeeze the air out, seal, and pop them in the freezer. https://foodityourself.me/wp-content/uploads/2015/07/basil-010.jpgchoppedHere is the same amount of basil after processing. My food processor is tiny,so it took me multiple batches.https://foodityourself.me/wp-content/uploads/2015/07/basil-009.jpgrespect the processI ripped the leaves roughly and put them into my food processor. If you don't have one you can chop herb leaves with a knife or smush them with a mortar and pestle.https://foodityourself.me/wp-content/uploads/2015/07/basil-008.jpgclean and greenI picked all the leaves off the stems and gave them a second wash, then spun them dry. If you want, you can freeze whole leaves in zipper bags. I went a little further.https://foodityourself.me/wp-content/uploads/2015/07/basil-007.jpgbasil 007https://foodityourself.me/wp-content/uploads/2015/07/basil-006.jpgcut backsMy basil was very leggy,so I pruned it back. Recent rain storms had left the leaves so dirty I did the first rinse in my utility sink.https://foodityourself.me/wp-content/uploads/2015/07/basil-003.jpgdill with itI might try harvesting seeds as well as leaves from my dill this year. 2015-07-13T01:20:20+00:00monthlyhttps://foodityourself.me/2015/01/12/to-everything-there-is-a-season-you-should-respect-that/https://foodityourself.me/wp-content/uploads/2015/01/ethiopian-cabbage-004.jpgEthiopian cabbageOne of my new favorite thing to do with cabbage, carrots, onions and potatoes: Ethiopian style cabbage. You should try it. http://bit.ly/1BeThFHhttps://foodityourself.me/wp-content/uploads/2015/01/groceries-005.jpgno, just no.People buy these. It boggles my mind why.https://foodityourself.me/wp-content/uploads/2015/01/groceries-002.jpgCABBAGE!I used my head and bought one of these beauties. https://foodityourself.me/wp-content/uploads/2015/01/groceries-001.jpgberries-kind ofIf I didn't know they were "fruit" I would have thought they were strawberry scented pencil erasers. 2015-07-08T22:45:20+00:00monthlyhttps://foodityourself.me/2015/06/07/breed-your-seed/https://foodityourself.me/wp-content/uploads/2015/06/playong-darwin-006.jpgtatyOh look- a random potato! I think it's a potato. This may turn into a serious hobby. https://foodityourself.me/wp-content/uploads/2015/06/playong-darwin-009.jpgunexpected bedfellowsNot such a good picture, but I assure you this is a bunch of tomato volunteers hanging out with a bean planthttps://foodityourself.me/wp-content/uploads/2015/06/playong-darwin-011.jpgsuperstar!This stout fellow popped up in an area which has received no fertilizer or irrigation this year. In fact, he's thriving amongst some serious weeds. If the fruit is good we may have a winner with this guy! 2015-06-30T01:49:38+00:00monthlyhttps://foodityourself.me/2015/06/26/whats-for-dinner/https://foodityourself.me/wp-content/uploads/2015/06/dinner-004.jpgblueberry!There is always time for muffins.https://foodityourself.me/wp-content/uploads/2015/06/dinner-003.jpgTasty stuffThe protein shown here is chicken, the seasoning is Madras style masala. The meal is delicious.https://foodityourself.me/wp-content/uploads/2015/06/randomness-068.jpgmeowBonzai can't make dinner because he doesn't have thumbs. 2015-06-30T01:41:06+00:00monthlyhttps://foodityourself.me/2015/05/27/eat-your-weedies/https://foodityourself.me/wp-content/uploads/2015/05/weedies-011.jpgyum?Amongst the romaine hearts, cucumber slices, cherry tomatoes and chick peas the plantain is less grassy. The bitter taste blends with the tart tomatoes very pleasantly. Overall, I like it. https://foodityourself.me/wp-content/uploads/2015/05/weedies-009.jpgjust one biteI bit into one small leaf. It was slightly bitter and tasted kind of like a freshly cut lawn, but in a good way. The longitudinal veins of the leaf made for some tough chewing. I decided on some cross-wise slices to make chewing easier.https://foodityourself.me/wp-content/uploads/2015/05/weedies-008.jpgweedies 008Next, a good rinse to get the dirt off, and a good soak to float the bugs out. A salad spinner is good for that.https://foodityourself.me/wp-content/uploads/2015/05/weedies-007.jpgweedies 007https://foodityourself.me/wp-content/uploads/2015/05/weedies-006.jpgweedies 006https://foodityourself.me/wp-content/uploads/2015/05/weedies-003.jpgI know you!Here is some of that Plantago major in its natural habitat, next to my garden hose.2015-05-28T22:57:44+00:00monthlyhttps://foodityourself.me/2015/05/21/the-planting/https://foodityourself.me/wp-content/uploads/2015/05/theplanteningparti-007.jpgThePlanteningPartI 007Once the machine was working, turning over the soil was easy. Look at Dad go!https://foodityourself.me/wp-content/uploads/2015/05/theplanteningparti-001.jpgThePlanteningPartI 001Mom convinced me that I needed to thin out my bee balm. Here she is, lifting a corner of the clump.https://foodityourself.me/wp-content/uploads/2015/05/garden2015-prepare-009.jpgGarden2015-Prepare 009The strawberry tower was seriously overgrown. Mom and I removed the weeds, temporarily potted the remaining strawberry plants, and amended the soil.https://foodityourself.me/wp-content/uploads/2015/05/the-planening-part-2-008.jpgthe planening part 2 008"Tuck tomatoes up to their chins" so they grow deep roots. Anywhere on the stem that touches the dirt will develop roots.https://foodityourself.me/wp-content/uploads/2015/05/the-planening-part-2-016.jpgthe planening part 2 016https://foodityourself.me/wp-content/uploads/2015/05/the-planening-part-2-001.jpgthe planening part 2 001The littlest seeds planted this year-chamomile; pumpkin seeds were the largest.https://foodityourself.me/wp-content/uploads/2015/05/the-planening-part-2-018.jpgthe planening part 2 018Chamomile is best planted in a pot. It spreads. The seed packet insists that I will have garden cress to nibble in two weeks.https://foodityourself.me/wp-content/uploads/2015/05/the-planening-part-2-004.jpgthe planening part 2 004There can be only one zucchini here. The strongest will remain. (See that black thing? That's the drip irrigation dripper.)https://foodityourself.me/wp-content/uploads/2015/05/the-planening-part-2-015.jpgthe planening part 2 015The dark spots are where the irrigation system is dripping. The boards are where I can walk without compacting the soil. Compacted soil is not good for growing things.https://foodityourself.me/wp-content/uploads/2015/05/theplanteningparti-004.jpgThePlanteningPartI 004Mom and I distributed herbs around the outside ring and replanted the strawberries on the inner two rings.2015-05-21T21:59:39+00:00monthlyhttps://foodityourself.me/2015/05/15/garden-2015-get-ready/https://foodityourself.me/wp-content/uploads/2015/05/garden2015-prepare-014.jpgGarden2015-Prepare 014Tomorrow, these asparagus spears will be twice as tall.https://foodityourself.me/wp-content/uploads/2015/05/garden2015-prepare-018.jpgGarden2015-Prepare 018The big pots on the right have baby rhubarbs in them. I forgot to mention we're growing rhubarb.https://foodityourself.me/wp-content/uploads/2015/05/finally-spring-003.jpgfinally spring 003This flower may become part of a pie in a few months. https://foodityourself.me/wp-content/uploads/2015/05/finally-spring-010.jpgfinally spring 010There is a robin nesting under my deck. Also, there are sparrows in the garage rafters and a chipmunk under the shed. He does not get along with the robin. 2015-05-18T20:56:17+00:00monthlyhttps://foodityourself.me/2015/05/02/under-pressure/https://foodityourself.me/wp-content/uploads/2015/05/pressure-007.jpgpressure 007After 20 minutes of pressure we got some slow cooked flavor. Perfect for week night dinner.https://foodityourself.me/wp-content/uploads/2015/05/pressure-006.jpgpressure 006https://foodityourself.me/wp-content/uploads/2015/05/pressure-005.jpgpressure 005Add the stuff. Because the cooking liquid (yes, there must be liquid) is super-heated you can cook meat from a frozen state. That pork is still frozen.https://foodityourself.me/wp-content/uploads/2015/05/pressure-003.jpgpressure 003Start your aromatics, just like every other soup or stew.2015-05-03T00:59:00+00:00monthlyhttps://foodityourself.me/2015/04/18/beeting-myself-up/https://foodityourself.me/wp-content/uploads/2015/04/beetit-004.jpgbeetit 004https://foodityourself.me/wp-content/uploads/2015/04/beetit-013.jpgnot badSo, it's not too bad. I can still taste a little beet. Mr. Food It Yourself could not get past the color and therefore did not try it. https://foodityourself.me/wp-content/uploads/2015/04/beetit-005.jpgBlendedHere's the final product. I tasted it to adjust seasoning and added an extra tablespoon of lemon juice. I reserve final judgement until tomorrow, though.https://foodityourself.me/wp-content/uploads/2015/04/beetit-003.jpgCan't be beet!Ready to roast. Mine took a little longer to get tender than the recipe noted.https://foodityourself.me/wp-content/uploads/2015/04/myplatetweet.jpgMyPlateTweet2015-04-18T17:00:32+00:00monthlyhttps://foodityourself.me/2015/03/05/let-your-flowers-do-the-talking/https://foodityourself.me/wp-content/uploads/2015/03/garden-2012-053.jpgGarden 2012 053Pink roses for gratitude and morning glory for mortality. The message: be thankful for fleeting, beautiful things.https://foodityourself.me/wp-content/uploads/2015/03/garden-031.jpggarden+ 0312015-04-13T00:27:59+00:00monthlyhttps://foodityourself.me/2015/04/10/keep-the-dirt-clean/2015-04-10T16:38:08+00:00monthlyhttps://foodityourself.me/2015/03/31/im-going-sprout-part-4/https://foodityourself.me/wp-content/uploads/2015/03/sprout-4-0042.jpgsprout 4 004A few of them germinated...https://foodityourself.me/wp-content/uploads/2015/03/sprout-4-0012.jpgsprout 4 001There is a little more dirt visible in the Food It Yourself garden every day. Soon, I'll be germinating seeds out there.2015-03-31T23:48:04+00:00monthlyhttps://foodityourself.me/2015/03/26/im-going-sprout-part-3/https://foodityourself.me/wp-content/uploads/2015/03/img_3427.jpgIMG_3427Bonzai will ponder this truth with you. 2015-03-26T18:07:02+00:00monthlyhttps://foodityourself.me/2015/03/25/im-going-sprout-part-2/https://foodityourself.me/wp-content/uploads/2015/03/sprout-2-009.jpgI set the "regular" mouth jar upside-down on top of a "wide" mouth jar to catch drips.https://foodityourself.me/wp-content/uploads/2015/03/sprout-2-007.jpgsprout 2 007Place the jar lid on your jar. I oriented mine so the pointy parts left by the nail face out. I don't want to shred my sprouts.https://foodityourself.me/wp-content/uploads/2015/03/sprout-2-004.jpgsprout 2 004That should be enough.https://foodityourself.me/wp-content/uploads/2015/03/sprout-2-003.jpgsprout 2 003Repeat as needed.https://foodityourself.me/wp-content/uploads/2015/03/sprout-2-002.jpgsprout 2 002Using a nail and your favorite hammer, punch a hole in the lid. https://foodityourself.me/wp-content/uploads/2015/03/sprout-2-001.jpgsprout 2 001Step one: Place a mason jar lid on a scrap of wood. 2015-03-25T20:07:40+00:00monthlyhttps://foodityourself.me/2015/03/24/im-going-sprout-part-1/https://foodityourself.me/wp-content/uploads/2015/03/march-007.jpgmarch 007Dry on the left soaked on the right. Incidentally, how awesome are Mason jars?2015-03-25T20:00:20+00:00monthlyhttps://foodityourself.me/2015/03/15/timeless-in-no-time/https://foodityourself.me/wp-content/uploads/2015/03/west-coast-ingredients.jpgwest coast ingredientshttps://foodityourself.me/wp-content/uploads/2015/03/warhol-ingredients.jpgwarhol ingredientshttps://foodityourself.me/wp-content/uploads/2015/03/mato-soop-008.jpgmato soop 008Seven years and counting!https://foodityourself.me/wp-content/uploads/2015/03/mato-soop-005.jpgmato soop 005Whisk in one and a half cups of tomato. I like my soup thick, so I use no-salt-added tomato puree. If you like thinner soup you can use tomato juice. Heat gently and season however you want.https://foodityourself.me/wp-content/uploads/2015/03/mato-soop-004.jpgmato soop 004Whisk in 12 fluid ounces of milk (one and a half cups). I used evaporated milk because it is less likely to curdle. You can use whatever milky substance you'd like.https://foodityourself.me/wp-content/uploads/2015/03/mato-soop-003.jpgmato soop 003Add about a tablespoon of flour and stir it all together into a smooth paste. The fancy word for this is "roux" and it will thicken the soup.https://foodityourself.me/wp-content/uploads/2015/03/mato-soop-001.jpgmato soop 001Melt about a tablespoon of butter in a pan.2015-03-16T00:34:11+00:00monthlyhttps://foodityourself.me/2015/02/22/we-grow-together/2015-03-15T19:03:50+00:00monthlyhttps://foodityourself.me/2015/02/14/blah-winter-hashtag-blah/https://foodityourself.me/wp-content/uploads/2015/02/bake-it-off-002.jpgicyThese are icicles, the only thing growing outdoors in Massachusetts right now.2015-03-15T19:03:33+00:00monthlyhttps://foodityourself.me/2015/01/24/spicy-not-pricey/https://foodityourself.me/wp-content/uploads/2015/01/spicy-not-pricey-013.jpgCareful, it's hot.Not as peppery as I feared it might be- this is a beautifully balanced spice mix.https://foodityourself.me/wp-content/uploads/2015/01/spicy-not-pricey-011.jpgspicy not pricey 011https://foodityourself.me/wp-content/uploads/2015/01/spicy-not-pricey-009.jpgWhizz!A grinder is a good investment if you're into spices. Whole spices keep their flavor longer; grind just what you need at any given time for maximum spice impact.https://foodityourself.me/wp-content/uploads/2015/01/spicy-not-pricey-007.jpglooks a little seedy to meHere is what the spices look like before grinding (except the ginger which was already ground).https://foodityourself.me/wp-content/uploads/2015/01/spicy-not-pricey-002.jpgA box of traditionClockwise starting with the yellow stuff: turmeric, cumin seed, green cardamom, black peppercorn, dried red chilies, black mustard seed; center is coriander seed. 2015-03-15T19:02:36+00:00monthlyhttps://foodityourself.me/2015/01/18/who-is-responsible-for-this/2015-03-15T19:01:57+00:00monthlyhttps://foodityourself.me/2015/01/01/happy-january-1-2015/2015-03-15T19:00:28+00:00monthlyhttps://foodityourself.me/2014/12/23/theres-no-made-like-home-for-the-holidays-3-a-three-part-christmas-special/https://foodityourself.me/wp-content/uploads/2014/12/cookie3-012.jpgThey are peopleConfectionery Americans require a little more time, but are not difficult. Use a butter knife to make lines on the cookies It's hard to take pictures while you do it, but just try-you'll get it. If the lines come out wrong, just scrape them off and start over. Add dots for eyes and little smiles- your Confectionery Americans will reveal their unique personalities. https://foodityourself.me/wp-content/uploads/2014/12/cookie3-008.jpgGO FOR IT!Line up some cookies on a cooling rack. A sheet of foil or waxed paper under the rack will make clean up easier. Sqiggle and drizzle the icing onto the cookies. There is no wrong way to do it. The uneven lines are part of the fun.https://foodityourself.me/wp-content/uploads/2014/12/cookie3-017.jpgwhat?I also managed to catch DJ Sparkle Pants on her way to a club. She was with her buddy Chase. He's an underwear model.https://foodityourself.me/wp-content/uploads/2014/12/cookie3-015.jpghi guysHere are two of the characters I found this year- Henry the librarian and Mindy the crossing guardhttps://foodityourself.me/wp-content/uploads/2014/12/cookie3-013.jpgcookie3 013https://foodityourself.me/wp-content/uploads/2014/12/cookie3-0051.jpgcookie3 005https://foodityourself.me/wp-content/uploads/2014/12/cookie3-011.jpgpretty!If you want a little more flare, spread a thin layer of icing on the cookies and sprinkle with sprinkles. https://foodityourself.me/wp-content/uploads/2014/12/cookie3-005.jpgjust rightMix the icing until smooth. It should drizzle in ribbons off the spoon.https://foodityourself.me/wp-content/uploads/2014/12/cookie3-003.jpgeasy does itMix a little water into some powdered sugar. Add the water a little at a time, it doesn't take much.https://foodityourself.me/wp-content/uploads/2014/12/cookie3-002.jpgcookie3 0022015-03-15T18:59:30+00:00monthlyhttps://foodityourself.me/2014/12/21/theres-no-made-like-home-for-the-holidays-ii-a-three-part-christmas-special/https://foodityourself.me/wp-content/uploads/2014/12/cookie-2-010.jpgcook that cookieWhen the sheet is full, bake for 6-10 minutes. Check after six. They can go from "not yet" to "charcoal" very very quickly. https://foodityourself.me/wp-content/uploads/2014/12/cookie-2-009.jpghere we go againSmush it up and re-roll. Can't really do that with those store bought slice-and-bake-to-get-the-tree-picture-in-the-cookie things, now can you?https://foodityourself.me/wp-content/uploads/2014/12/cookie-2-017.jpgone more thingAnother advantage to truly homemade cookies is the possibility of last minute changes. On a whim I decided o make festive Christmas chickens. Can't do that with frozen dough lumps. Not even a little.https://foodityourself.me/wp-content/uploads/2014/12/cookie-2-015.jpgcookie 2 015https://foodityourself.me/wp-content/uploads/2014/12/cookie-2-014.jpgroll onRoll the dough thin. I'm not good with estimating thicknesses this fine. I usually go about the thicknesses of two sheets of card stock. Yeah- that thin!https://foodityourself.me/wp-content/uploads/2014/12/cookie-2-013.jpgcookie 2 013https://foodityourself.me/wp-content/uploads/2014/12/cookie-2-012.jpgstart smallDust your counter top, rolling pin and a small lump of the dough with flour. This will prevent the dough from sticking to the counter.https://foodityourself.me/wp-content/uploads/2014/12/cookie-2-011.jpgwell doneWhen the edges are just getting toasty brown, pull the sheet from the oven. Use a thin spatula to move your cookies from the cookie sheet to a cooling rack. (I couldn't take pictures of this step because it takes both hands.) Be quick here! The cookies get hard and brittle quickly after your take them out of the oven. And that is just what makes Moravian Spice cookies so amazing. Look how thin! Think how crisp!https://foodityourself.me/wp-content/uploads/2014/12/cookie-2-007.jpgOops!OOPS! This tree is not pretty. No need to worry...https://foodityourself.me/wp-content/uploads/2014/12/cookie-2-006.jpgCUT!Cut out your shapes. You can lift them from the surface with a thin spatula. Move them to one of your cookie sheets. Repeat until the cookie sheet is full. You can leave about a quarter inch between cookies; these don't spread very much.2015-03-15T18:55:39+00:00monthlyhttps://foodityourself.me/2014/12/20/theres-no-made-like-home-for-the-holidays-a-three-part-christmas-special/https://foodityourself.me/wp-content/uploads/2014/12/cookie1-013.jpgand...sceneHere it is, ready for an overnight chill. See you tomorrow!https://foodityourself.me/wp-content/uploads/2014/12/cookie1-012.jpgwork itKeep mixing until the dry ingredients are completely incorporated. Don't over work it, though.https://foodityourself.me/wp-content/uploads/2014/12/cookie1-011.jpgdon't quitAt some point your spoon will fail you and you will have t get in there with your hands. This is the fun part the frozen dough tube people don't want you to know about.https://foodityourself.me/wp-content/uploads/2014/12/cookie1-010.jpgnow you're getting somewhereAdd the dry ingredients to the wet ingredient slowly, a little at a time.https://foodityourself.me/wp-content/uploads/2014/12/cookie1-009.jpgsmells as good as it looksAll the other ingredients are the so-called Dry Ingredients. Mix them together in another bowl. https://foodityourself.me/wp-content/uploads/2014/12/cookie1-008.jpgcookie1 008https://foodityourself.me/wp-content/uploads/2014/12/cookie1-007.jpgunsulphered sweetnessNow add the molasses. If you're smart you'll save the paper that stick of butter came in and rub the inside of your measuring cup with it. Sticky stuff slides right out! Now mix that in, too.https://foodityourself.me/wp-content/uploads/2014/12/cookie1-006.jpgthat's what you wantHere it is- a smooth paste of butter and sugar.https://foodityourself.me/wp-content/uploads/2014/12/cookie1-005.jpgalmost there...Keep smashing!https://foodityourself.me/wp-content/uploads/2014/12/cookie1-004.jpgget startedPut the butter and brown sugar into one bowl and smash them together with the back of a wooden spoon. This is called creaming. If your butter is soft and room temperature it's really easy. 2015-03-15T18:54:56+00:00monthlyhttps://foodityourself.me/2014/12/07/new-to-me-sorghum/https://foodityourself.me/wp-content/uploads/2014/12/thanks-sorghum-023.jpgdig inhttps://foodityourself.me/wp-content/uploads/2014/12/thanks-sorghum-020.jpggive it a stirThis is not a quick cooking grain- it took a little over an hour. Totally worth it, though.https://foodityourself.me/wp-content/uploads/2014/12/thanks-sorghum-013.jpgPOP! POP! POP!Looks like popcorn, but it isn't!2015-03-15T18:54:31+00:00monthlyhttps://foodityourself.me/2014/11/30/planning-and-plugging/https://foodityourself.me/wp-content/uploads/2014/11/garden-2012-011.jpgdigif winter comes, can spring be far behind? -Percy Bysshe Shelleyhttps://foodityourself.me/wp-content/uploads/2014/11/randomness-091.jpgbee balmI'm pretty sure my bee balm will be back, also. It keeps spreading so I'm going to have to share some divisions. 2015-03-15T18:54:12+00:00monthlyhttps://foodityourself.me/2014/10/26/gmo-omg/https://foodityourself.me/wp-content/uploads/2014/10/marble-001.jpgmarbleHere's a cool marble I dug up when I Food It Yourself garden a few years back.https://foodityourself.me/wp-content/uploads/2014/10/cat-and-stuff-2012-004.jpgBonzaiSince I have no photos for this post, here is a picture of my cat, Bonzai. https://foodityourself.me/wp-content/uploads/2014/10/garden-007.jpggarden+ 0072015-03-15T18:49:20+00:00monthlyhttps://foodityourself.me/2014/10/13/toe-may-toe-toe-mah-toe-this-is-it-i-mean-it/https://foodityourself.me/wp-content/uploads/2014/10/green-tomato-014.jpgdone!https://foodityourself.me/wp-content/uploads/2014/10/green-tomato-012.jpgthe mixhttps://foodityourself.me/wp-content/uploads/2014/10/green-tomato-010.jpgappleappleappleappleYes, I bought the bargain bag of apples. It was a good idea as I got a good mix of flavors and textures. The blend of sweet and tart, firm and soft apples gave the mince a deep complexity.https://foodityourself.me/wp-content/uploads/2014/10/green-tomato-006.jpggreen tomatoesHere they are- the last tomatoes I shall harvest until summer 2015. I mean it this time. No more!https://foodityourself.me/wp-content/uploads/2014/10/green-tomato-008.jpgtaters and my shoeSmall potatoes, with my little foot.2015-03-15T18:48:45+00:00monthlyhttps://foodityourself.me/2014/10/06/soup-our-food/https://foodityourself.me/wp-content/uploads/2014/10/soup-007.jpglift and separateIf you could only smell this...https://foodityourself.me/wp-content/uploads/2014/10/img_0531.jpgDinner time!Until you try this you cannot even imagine how amazing it is. We had a lot of left overs too, so our team work will go extra far! Ever have leftovers with a can? Didn't think so.https://foodityourself.me/wp-content/uploads/2014/10/img_0529.jpghttps://foodityourself.me/wp-content/uploads/2014/10/soup-006.jpgsoup 006https://foodityourself.me/wp-content/uploads/2014/10/soup-009-e1412645477799.jpgTag Team SoupI used my noodle for this picture. 2015-03-15T18:48:00+00:00monthlyhttps://foodityourself.me/2014/09/28/mild-mannered-foodstuffs/https://foodityourself.me/wp-content/uploads/2014/09/super-ish-foods-001.jpgSweet!This sweet potato has no delusions of grandeur. https://foodityourself.me/wp-content/uploads/2014/09/super-ish-foods-002.jpgMares eat 'em, does eat 'emRemember back in the '80's when everyone thought oatmeal was going to cure the world of heart disease? 2015-03-15T18:47:25+00:00monthlyhttps://foodityourself.me/2014/09/07/ive-fallen-behind-id-better-ketchup/https://foodityourself.me/wp-content/uploads/2014/09/cancan-029.jpgThis. Is. KEEEETCHUUUUUUP!After 24 hours, recheck the seals then label and date the lids. Remember- you’re not done until the dates and labels are done.https://foodityourself.me/wp-content/uploads/2014/09/cancan-028.jpgCool it!Out of the boiling water and all seven lids snapped. Almost done! https://foodityourself.me/wp-content/uploads/2014/09/cancan-025.jpgHot stuff!Hot ketchup goes into hot jars with hot- not boiled- lids and rings. Then, 15 minutes in the hot water bath; start timing after the water hits a rolling boil. https://foodityourself.me/wp-content/uploads/2014/09/cancan-021.jpgKetchup, only moments old.After about four and a half hours (remember-this takes time!) much of the water had bubbled away from the tomato mixture. https://foodityourself.me/wp-content/uploads/2014/09/cancan-017.jpgKeep it clean, people.Here are all the tools getting sanitized in a boiling water bath.https://foodityourself.me/wp-content/uploads/2014/09/cancan-012.jpgLet's cook.Spiced vinegar, tomatoes (with seeds strained out), salt, sugar and a little cayenne pepper simmer in a big pot. It started this full.https://foodityourself.me/wp-content/uploads/2014/09/cancan-010.jpgIt's in the bag.Tie the string to the pot handle so you can remove the bundle when the vinegar is ready. https://foodityourself.me/wp-content/uploads/2014/09/cancan-005.jpgSpicy!Meanwhile, we infused vinegar with spices. I wrapped them up in a clean white hanky and tied with cotton string.https://foodityourself.me/wp-content/uploads/2014/09/cancan-006.jpgGetting a peel for it.Here’s Mom peeling the tomatoes. Make a cross on the blossom end, toss a few into boiling water for 1-2 minutes then remove. Let cool and the skins will come right off. https://foodityourself.me/wp-content/uploads/2014/09/cancan-018.jpgcancan 018A hot jar is a sanitary jar.2015-03-15T18:46:00+00:00monthlyhttps://foodityourself.me/2014/08/24/i-say-toe-mah-toeso-many-tomahtoes/https://foodityourself.me/wp-content/uploads/2014/08/garden-026.jpggarden+ 026There's about 50 plants all together. https://foodityourself.me/wp-content/uploads/2014/08/garden-001.jpggarden 001There's about 50 all together. No joke.https://foodityourself.me/wp-content/uploads/2014/08/garden-023.jpggarden+ 023https://foodityourself.me/wp-content/uploads/2014/08/garden-029.jpggarden+ 029Classic!https://foodityourself.me/wp-content/uploads/2014/08/garden-022.jpggarden+ 022https://foodityourself.me/wp-content/uploads/2014/08/garden-030.jpggarden+ 030Sweet and tasty!https://foodityourself.me/wp-content/uploads/2014/08/garden-2013-015.jpgGarden 2013 015Here are some Purple Rusian tomatoes in repose with bell peppers and cucumber.2015-03-15T18:45:07+00:00monthlyhttps://foodityourself.me/2014/08/17/you-say-toe-may-toe-i-say-yes/https://foodityourself.me/wp-content/uploads/2014/08/garden-007.jpggarden 007https://foodityourself.me/wp-content/uploads/2014/08/blog-can-it-021.jpgblog can it 021Here are just a few of the tomatoes I grew last year.2015-03-15T18:43:57+00:00monthlyhttps://foodityourself.me/2013/09/23/bread-for-speed/https://foodityourself.me/wp-content/uploads/2013/09/blog-quick-bread-001.jpgGas Zucchs!Too much zucchini? There's no such thing as too much zucchini bread.https://foodityourself.me/wp-content/uploads/2013/09/blog-quick-bread-009.jpgSpotty at best...Yes! We have old bananas, we have old bananas today. So let's make banana bread.https://foodityourself.me/wp-content/uploads/2013/09/blog-quick-bread-013.jpgblog quick bread 0132015-03-15T18:43:22+00:00monthlyhttps://foodityourself.me/2013/08/16/pie/https://foodityourself.me/wp-content/uploads/2013/08/blog-pie-016.jpgNo rolling neededHence the name "pat-in-the-pan" pastry. https://foodityourself.me/wp-content/uploads/2013/08/blog-pie-021.jpgPIE!It tastes as good as it looks.https://foodityourself.me/wp-content/uploads/2013/08/blog-pie-014.jpgH2OThe colder the water the better! https://foodityourself.me/wp-content/uploads/2013/08/blog-pie-010.jpgcausing a stirA fork is the perfect tool for this.https://foodityourself.me/wp-content/uploads/2013/08/blog-pie-001.jpgBlog, pie 0012015-03-15T18:42:56+00:00monthlyhttps://foodityourself.me/2012/09/24/yummy-yankee-thrift/2015-03-15T18:42:16+00:00monthlyhttps://foodityourself.me/2012/08/14/ive-made-my-bed-2012-garden-part-2/2015-03-15T18:40:59+00:00monthlyhttps://foodityourself.me/2012/05/31/its-the-berries-2012-garden-part-1/2015-03-15T18:39:44+00:00monthlyhttps://foodityourself.me/2012/05/29/hi-there/https://foodityourself.me/wp-content/uploads/2012/05/gardening-rocks-001.jpgGardening ROCKS! 0012015-03-15T18:38:30+00:00monthlyhttps://foodityourself.me/2012/05/15/just-dandy/2015-03-15T18:37:35+00:00monthlyhttps://foodityourself.me/2012/05/08/right-of-way/https://foodityourself.me/wp-content/uploads/2012/05/blog-post-5-008.jpgCould be hen penWith a little planning and a lot of brush removal this enclosed area at the side of my house would be a good enclosure for a small flock of chickens.https://foodityourself.me/wp-content/uploads/2012/05/blog-post-5-006.jpgA slice of my yardOne of my goals as a home owner- transform my yard into a source of sustenance. Yes, it can be done!2015-03-15T18:37:08+00:00monthlyhttps://foodityourself.me/2012/04/21/136/2015-03-15T18:36:24+00:00monthlyhttps://foodityourself.me/2012/04/13/say-cheese/2015-03-15T18:34:54+00:00monthlyhttps://foodityourself.me/2012/04/06/ready-to-grow/2015-03-15T18:32:52+00:00monthlyhttps://foodityourself.me/2014/11/24/thanks/2014-11-24T13:26:13+00:00monthlyhttps://foodityourself.me/2012/04/28/looking-for-more/https://foodityourself.me/wp-content/uploads/2012/04/blog-post-5-004.jpgOld root, new sproutThis turnip was forgotten at the back of my pantry. Now it is a houseplant. Just wanted to share.2012-04-29T01:01:14+00:00monthlyhttps://foodityourself.me/pod-casts/https://foodityourself.me/wp-content/uploads/2012/03/picture-030.jpgYou know you want some.I was able to make the crust of this pizza because I know how to make bread. You can learn the same skill. Really, you can!https://foodityourself.me/wp-content/uploads/2012/03/blog-post-3-002.jpgHi!https://foodityourself.me/wp-content/uploads/2012/03/blog-post-1-008.jpgI'll be growing soon.2012-04-28T00:53:38+00:00weekly0.6https://foodityourself.me/contact/2012-04-20T17:29:53+00:00weekly0.6https://foodityourself.me/2012/04/12/reaching-out/2012-04-12T12:35:18+00:00monthlyhttps://foodityourself.medaily1.02026-04-03T22:03:13+00:00