Sea compost

I cant say enough of this product. its a miracle I couldn't understand why my friends had a monster lush garden  growing. They put there crop in a week  later than mine. I had new soil  compost  and manure all that great stuff  but still their garden was lush  plants looked like they were on steroids. and it flourished and rewarded them with lots of veggies.I admit it I was jealous. So I asked them what it is that they were doing differently. My friends  said  oh we put in a product called Sea compost and they themselves were blown away by how there garden  was doing. So this year I put it in my garden  and wow is all I got to say. I had a monster lush garden too. and now I tell every body about this product  it is a great fertilizer and top dressing for your garden  its a mixture of peat , seaweed, and shrimp.I love this stuff and will continue  using this product for years to come.

Cole Slaw

I found this recipe on the food network website. my Family  loves it  nice balance between sweet and  tart it became a keeper i haven't altered the recipe. it was  simple to pull together and quick.

Cole Slaw 
by Robert Irvine



prep time 20 min
yields 12 servings
106 calories per serving
11.9g total carbohydrates
73.1 grams serving size

Ingredients

6c shredded cabbage
1c shredded carrot
1c mayonnaise
1/4c white wine vinegar
1tsp celery seed
1/4 c sugar
Salt and pepper

Directions

Ina large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar,celery seed,sugar,salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

http://www.foodnetwork.com/recipes/robert-irvine/cole-slaw-recipe0.html

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Potato Leek Soup

here is a great tasting potato leek soup recipe I've made several times now already. I found it on the Food Network that was sub mitted by Robert Irvine


total time 1:10 min
prep: 20 min
Cook: 50 min
yield: 8 servings

Ingredients

8 c chicken stock
6 russet potatoes, peeled and cut into large pieces
4 Leeks ( whites only) thoroughly washed and sliced
3 stalks of celery
1 bay leaf
1 1/2 tsp  finely chopped fresh thyme
salt and freshly ground pepper
1 c Heavy Cream

Directions

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender(or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

****  BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for a least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than half way. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe.html

Chef Micheals Bacon Roast Pork Tenderloin

I found this recipe on the food network. This is a fast elegant meal  if your entertaining guests this is the meal  to serve. They will think your a chef master lol its awesome. My whole family loves it.

Directions for: Bacon Roast Pork Tenderloin

Ingredients

1 lb(s) pork tenderloin

3-4 slices of bacon

½ tsp salt

1 Tbsp brown sugar (or your favourite sweet)

1 tsp herb or spice, dried thyme, fresh rosemary or ground cinnamon

1 Tbsp any mustard

lots of freshly cracked black pepper

Directions

1. Preheat your oven to 500ºF. Turn on your convection fan if you have one. Line a baking tray with parchment paper.

2. Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place. In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well. Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook. Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside. Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray. Grind some more pepper over and bake to an internal temperature of 145ºF, about 20 minutes. Slice, serve and share!

Read more at http://www.foodnetwork.ca/recipe/bacon-roast-pork-tenderloin/12886/

My winter experiment

My Winter Experiment

Well  my husband and I decided to try and  keep the garden growing for the winter  its an experiment  we thought we would try before we tear everything out and start our square ft gardening in the spring. If anything i will finely be able to start seeds early  in the spring. This is  my first video log  but i am going to  video log our progress through out the whole experiment.and post it here . 

Classic Buttermilk Pancakes

I was looking on the internet for a nice pancake recipe and stumbled apon this website finecooking.com  found a fabulous pancake recipe that was light & fluffy.

Classic Buttermilk Pancakes

by Denise Mickelsen from fine cooking
http://www.finecooking.com/recipes/classic-buttermilk-pancakes.aspx
issue 102

3Tbs unsalted butter: more for serving
9oz (2c) unbleached all purpose flour
1/4 c granulated sugar
21/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2c buttermilk
2 eggs
Vegetable oil for the griddle
Pure maple syrup for serving

Heat the oven to 200F. Melt.Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.

In a large bowl, whisk the flour, sugar, baking powder,baking soda, and salt. In a medium bowl, whisk buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before batter is evenly moisten. Add the cooled melted butter and mix just until the batter is evenly moistened ( there will be lumps). Let the batter rest while you heat the griddle.

Heat griddle or a large skillet over Medium heat( or set electric griddle to 375 F)until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4c of batter onto griddle for each pancake, spacing 1 inch apart. let them cook undisturbed until bubbles rise to the surface and edges look dry, 1-2 min. Check the underside of each pancake to make sure nicely browned; then flip. Cook until the second side is nicely browned, about 1 min more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with  the remaining batter.
Serve hot with butter and maple syrup.

****IF you do not have buttermilk  add 3 tsp white vinegar to 2 cup reg milk instead****
author  says you can add fresh berries, thinly sliced fruit, or even crumbled bacon to this batter for an extra hit of flavor. Or substitute 1/2c wheat germ, cornmeal, or whole- wheat flour for 1/2 all purpose flour.


*** I used this recipe as is and it was perfect and is now a keeper.***

Eye Opener

Hey Guys,

I was hanging out at a get together and my friend showed me a video that has totally inspiring.  

To give  a brief summary: It's about the Dervae's family that live in Los Angeles California  He grows all of his family's food  on his city  property. He was so determined that  he became self sufficient living off grid in the heart of downtown Los Angeles. What got me  was his method of being able to grow that much food in a tiny space and manage it.  I can tell you it's not a new concept it's just an  method I hadn't learned about. It is called "square foot gardening"  it was invented years ago  by a gentleman  named Mel Bartholomew.  In doing more research on the subject I have found many helpful videos of other homesteaders and micro farmers explaining tips and tricks  to growing this way. Below  is the video of the Dervaes Family that first inspired me to change the way I grow my vegetables . I hope you enjoy It! 

Sincerely, 

M