Yes, I think I ended up enjoying it (the weeding). It's weird, I think I grump about it but once I get out there it's not so bad! I love connecting with the earth too. I have a couple of heirloom tomatoes growing at the moment and am so excited watching them grow! They were from a mixed lot of seeds which adds to the suspense even more :)

I'm glad you survived the palm tree trimming. I must say I've never tried that before. I would probably get squished.

I go through cycles with cooking. Right now I'm not cooking so much because Kris isn't working, so he does most of it. It was nice for a change, but I'm starting to miss it and might consider taking the reins off him again soon.

I do not suggest Palm tree trimming to anyone who has not spend a good part of their life scaling a Palm tree. Leave it to the professionals! Now if I were starving and on a tropical island and had to climb a palm to get a coconut...that would be another story.

Gardening I believe is good for the soul.

Heirlooms? What kind are coming up? Can you tell yet? How cool that you have summer when we have winter. The little green Zebra heirlooms are my favorite. Very hard to find at market, in season.

Lucky you having Kris to cook. Does he have any specialties?

I can't tell yet, they are just about the size of an m&m right now. They're very cute :)

Yes, Kris has a specialty - tuna thingy! I was going to say tuna casserole but he doesn't casserole it. It's one of those ridiculously quick and easy things where the sum of the parts is... is... how does that go again? Whole of the parts is greater than the sum.

I wonder if I planted a coconut palm right next to the house, whether I'd be able to get the coconuts from the first floor balcony? Hmmm.

Sun , just want to let you know I made the veggie casserole it was delicious ... thanks !

My employer is vegan and had me whip up this nummy pudding for him:

1 can coconut milk (we used Trader Joe's)

1/3 c chia seeds

1/2 c carob chips (or chocolate)

Tbs honey

Tbs vanilla (or you can use a shot of brandy if you like, I used Kahula)

shredded coconut to taste

Heat coconut milk slowly stirring occasionally. Add chocolate or carob chips and stir till melted in. Add chia seeds, vanilla and honey. Stir until it thickens. Add in coconut flakes. Let cool...

The chia seeds are what thicken the pudding. You cant taste them but the texture of them is interesting. I put the mixture in a chocolate pie crust fro Thanksgiving dessert. Enjoy :)

And now, in the Ongoing Saga of Our Valiant Heroine's 48 Hour Bone Broth....
 

I had to turn the crockpot off. EVERY time I walked into or through the kitchen, I would be greeted with an intense fragrance and my stomach would clench in instant overwhelming hunger pangs--even when I walked in after a full meal to wash the dishes, instant overwhelming hunger pangs!

I drooled. It made me drool. :blink: I turned it off.

It cooled. I strained out all the chicken bones, fat, gristle, skin, meat, onions, etc. I put the strained broth on the stove with carrots, potatoes, onion, and chicken. Then I was faced with a bowl full of uncrumbly Chicken Etc.

So I put it back in the crockpot with new water and turned it back on.

What? It wasn't done yet.

*join us tomorrow when Our Heroine undergoes therapy after ODing on chicken soup*

Lol - I don't actually know how to make it, so my non-recipe is just about everything I know.

I just know there is tuna, onions, cream, curry powder, and corn, and you serve it over rice.

*thinks a minute*

Now that sounds pretty awful - there must be some things missing. I will have to ask the master of the Tuna Thingy himself!

Will take pics of baby tomatoes when I get home :)

Homemade pop tarts.
 

I saw this on yahoo and thought it was cute ...

http://l1.yimg.com/bt/api/res/1.2/4C...70_2534716.jpg http://shine.yahoo.com/team-mom/two-...nlwYWdl;_ylv=3

Hola Foodies
 

http://2.bp.blogspot.com/_cNgCJ_8JxB...00/macaron.jpg

Today I am working with a pastry chef that makes macarons that look like these. Wow. Amazing work.

I love the look of macarons! I wish I could try them, but I have developed an almond allergy. It's very sad :(

I have a picture of my own to share...
Tomatoes! They are growing so fast, they're bigger than m&ms now :)

https://www.evernote.com/shard/s13/s...4ac34025ffa2a5

I couldn't figure out how to upload a photo to the gallery, it's been so long. So I put it in my Evernote.

*edited to add*
Ooooh - duh. I think I found my photo gallery. Oh well, never mind.

Yes I did but a little ... tiny smidgeon ...lol

It was very good . :koolaid:

I think Ursy and I would be so busy cracking each other up that we'd never get anything done. Although if she wants to try, I'm game!:cheesy:

So, yanno... I have that same hunger pang problem with the stock cooking in the crockpot again. *eyeroll* The sacrifices a person must make for good soup!

And yes, I did have chicken soup for supper and it was soooo goood. Last night I remembered to melt some sharp cheddar into it and holy cats that was good! But tonight I was so hungry that I just ate it as it came from the micro, no cheese, and it was pretty doggoned good just like that.

No telling what Gryph is gonna want for supper. I think he is maybe not quite so enamored of the stock as I am... but he is coming in on a doggoned cold night, and I bet he'd appreciate a hot bowl of soup.

What about with your home made noodles? Bek loves chicken noodle soup with the noodle recipe you gave me, all those years ago <3

Yes, the one with the milk :)
I'm sure your Gram wouldn't mind <3

Bek saw chicken noodle soup on a menu at a cafe once when she was out with her Gran and was excited to order it. She was rather disappointed when she got some kind of mass produced thing that was nothing like "the one Mum makes".

Awww I'm sorry for her disappointment, but doesn't it just warm your heart all through, "the one Mum makes"?? It even warms mine a little, vicariously! :cheesy:

thought I'd share this recipe here. .

Ultimate Unfried Chicken

Ingredients:
•6 chicken breasts, trimmed to 4 ounces each
•1 cup buttermilk
•1 tbsp. Tabasco
•1 ½ cups whole-wheat breadcrumbs
•2 tbsp. parmesan cheese, grated
•1 ½ tsp. onion powder
•1 ½ tsp. garlic powder
•2 tsp. black pepper
•2 tsp crushed chili flakes
•2 tsp. smoked paprika
•½ teaspoon salt pan spray oil
•3 lb. butternut squash, peeled, cut, 1” cubes
•1 ½ tablespoons olive oil
•¼ teaspoon sea salt
•3 lb. brussel sprouts, stem ends removed, halved
•1 ½ tbsp. olive oil
•¼ tsp. sea salt
•1 tbsp. chives or parsley, chopped (or parsley)
•¼ cup dried cranberries
•¼ cup Dijon vinaigrette

Instructions:
1.Mix together buttermilk, Tabasco, and chicken breasts. Cover and refrigerate overnight.
2.In a bowl, combine breadcrumbs, parmesan, onion powder, garlic powder, black pepper, crushed chili flakes, smoked paprika, and salt; whisk to blend well.
3.One at a time, remove chicken breasts from marinade and lay flat in spiced breadcrumb mix. Scoop spices over chicken to completely submerge it in breadcrumb mix. Press down on chicken breast firmly with palm of hand, to ensure optimal adhesion. Lift chicken out of spices and gently shake off excess breading. Lay flat on baking sheet.
4.Coat each side of breaded chicken with even layer of pan spray oil. Set aside in refrigerator.
5.Place pan of chicken breasts in oven for 10 to 12 minutes, or until cooked through.


Fit Factor: This recipe was designed with the fit person in mind, all the way down to the whole-wheat bread crumbs, and the spice adds flavor without fat. And that's not all: baked chicken breast obviously serves up a solid dose of lean protein, while nutrient-packed sides—



like Vitamin A-rich butternut squash—round out your ultimate healthy meal

6.Toss diced squash with oil and salt. Spread onto baking sheet in single layer.
7.Toss Brussels sprouts in oil and salt. Spread onto baking sheet in single layer.
8.Place the pan of Brussels sprouts and pan of squash in pre-heated oven at 400˚ for 10 to 15 minutes, or until lightly brown at edges and cooked through. Cover with aluminum foil to keep warm; set aside.
9.Uncover roasted Brussels sprouts and squash and toss together in a large mixing bowl with the fresh chopped herbs, dried cranberries and Dijon vinaigrette. Serve immediately with baked unfried chicken.

Serves: 6

I have never had a macaron -- at least nothing like those colourful ones. I've eaten coconut ones, but I don't think they are the same.

Has anyone tried this --- > http://images.netrition.com/images/i...g/507-0001.jpg

I use it in my protein shakes and such, but was wondering about any recipes.

I feel neglected too--

I think we all need the recipe-- :)

I'm doing the lazy route tonight--

have wife cook.

:|

Usually, if I was feeling under the weather while living in South Korea, I would have mandu guk (mandu soup). Here's a link for the recipe, although I'm sure there are variations ...

http://www.koreanbapsang.com/2011/01...l#.ULQvGeSR91w

http://static.flickr.com/117/295253919_98a6274063.jpg

By the way, mandu can be vegetarian, kimchi or pork.

I'll have to try them, the next time I eat here. Thank you for explaining them to me.

Well its that time-- I gotta go study now.

Everyone have a good night-- see ya tomorrow.

I experimented in cooking with lavender, it was fun! Same with rose water. Rose panna cotta is to die for.