The Aftermath
Portia…
AKA “Spawn of Satan”
In about 2 minutes, she managed to destroy about a dozen green tomatoes and tomato blossoms. She also has a taste for my fig leaves. (my new baby Kadota’s fig leaves). I’m willing to sacrifice a […]
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Poor baby, my purple carrots (and assorted heirloom carrots) clearly need another week… or three.
Can I save him?
Over 20 banana peppers harvested and another 20-30 need another week. We ate a handful of sugary sweet cherry […]
Ume plums (also known as Prunus mume, Japanese apricot, and Chinese plum) are popular in Korea, Japan and China. Even the bright red one (above) had a good dose of the puckery tart/sour flavor this fruit is known to possess. Here are some recipes to use this interesting fruit. I […] Blooming Lavender and Blackberry Bushes The blackberry bushes, lavender boxes, and blueberry bush are doing exceptionally well. But, it’s a race to pick the ripe blueberries and blackberries before the squirrels, rabbits and raccoons can eat them.
Next year, I think I want to fill […]
My First Harvest: 2 sweet peppers (bad news? One of those should be a hot pepper! That means either one of the hot pepper plants is a sweet pepper plant. Or, ALL of my hot pepper plants are sweet peppers! And, if that’s true I’ll have 12 sweet […] Chicken Salad with Cilantro serves 4 1 large bunch cilantro, well-washed 1 large red pepper, diced 3 skinless chicken breasts, grilled & diced 1-2 handfuls dried cranberries baby salad greens, well-washed Dressing: 1 large Tablespoon mayo 1 large Tablespoon sour cream juice of half a lemon black […] Kantola (Momordica Dioica, or Balsam Pear) Kantola (or, balsam pear) is a type of bitter gourd known by many names. Momordica dioica, balsam apple, spine gourd, konkani, kakrol, kankro, kantroli, aakakarakaya, phagla, phaagil, ban karela, bhat karola, kartola, teasel gourd and boda kakarakaya are just a few. It’s rich in […]
This is definitely not cajeta. I’m not surprised. I didn’t have goat’s milk. I didn’t even have whole milk. But, I did have fresh 2% milk and plenty of sugar. So, I decided to give it a try. The result reminds me of caramel pudding. I had to stop my […]
Hibiscus, known as flor de Jamaica in Latin Amarica and red sorrel in the Carribean, makes a gorgeous deep red tea. After steeping the petals in water, all that’s needed to make a lovely tea is a bit of sugar. It also makes a lovely floral jelly. I’ll be looking […]
Even if you don’t enjoy anise flavored liqueurs, yellow bird is worth trying. The small quantity in this cocktail adds a background complexity that I love. Dominant flavors of Cointreau and lemon juice create a barely sweet freshness with a tropical twist. When I’m feeling a little […] |
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