Super Sweet Beets

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Mini Green House (1)

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This is the BIG ~ Mini project we had been putting off due to weather and just pure plain busyness. In our exuberance and excitement over 70 degree weather we transplanted some seedlings too early and didn't heed the cool evening/morning temps nor our strict watering regimen. MY BAD!! **blush ~ blush** I thought it would work out better for me and my two cohorts (hubby and daughter) if we devised a system that could take full advantage of the not so unusual bipolar Minnesota warm then freezing weather without killing all our precious transplants in the process. So since we have ample garden and yard space we took on the task of a greenhouse. I always hear rave revues about this system and truthfully it has been working on a micro level wth the milk jugs so I figured why not? Take a look at the pictures and see for yourself the end result. DIRECTIONS ON HOW TO BUILD YOUR OWN COMING SOON.
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Fresh Summer Spring Rolls

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Got Mint? Got Basil? Got a flare for nummy asian deliciousness? We do in this house so our summer spring rolls hit the spot for a quick meal to beat the heat in the kitchen. First assemble your ingredients (fresh herbs and lettuce) from the garden before the heat of the sun beats you down. You then proceed to wash and rough chop these ingredients. Dice, or shred your choice of meats or you could even use tofu (yum), prepare your rice noodles by dipping into hot water for a couple of minutes then chill in ice water and drain. Do the same to your rice wrapper only it should take about 30 to 40 seconds or until pliable. I make a sauce to spread on the wrapper before assembling with hoisin, peanut butter, soy sauce, chili garlic paste, lemon juice and a touch of honey. I spread this on the wrapper, add noodles, herbs and/or veggies, meat or tofu then I wrap pretty much like a burrito. I make a dipping sauce with finely shredded ginger, water,lemon juice, sugar and hot garlic chili paste. T...
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Fermentation I can't stop won't stop

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Fresh baked sourdough can't be beat. I mean it can be kneaded, punched, and folded but never beaten in the flavor department. Several months ago I binge watched Julia Child's Master Chef series and low and behold there was a chef there demonstrating beautiful handmade traditional artisan breads. Specifically sourdough, from the creation of sourdough starter, to baking a beautiful loaf. Those closest to me know that I've had many a bubbly, yeasty, brewing jar of fermented yum yums around my home. However, after actually making the starter for my own sourdough creations; I could not find the time nor will power to "get my bake on". [life took over] Thank God ferments are living beings that need a break from time to time and don't mind being tucked away in the back of a very cold fridge. Which, is exactly what happened to a very large jar of starter I'd previously made months ago. I'm talking at least four months....  To be quite honest I'd forgo...
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