My Dishcloth

So this is the Dishcloth I made for the swap. Didn't take long at all. I have extra yarn and it's so pretty I think I want to make one for myself. I crotcheted it using 4ply 100% cotton yarn. I don't yet know where it's go or to whom it's going to, but I can't wait to see what gets sent to me!

Potatoes in a Garbage Can

So this year we decided to try growing potatoes in containers. I know that when you think about container gardening, potatoes are usually not on your list of things to grow, but it really can be done, and quite successfully too! We have two varieties this year..Nora Red and Yukon Gold. Both good varieties for storage. Russets are not that great for storage. We are growing both varieties each in a tall plastic garbage can and a shorter, but wider plastic tote. As the plants grow, we add new dirt around them, not covering completely, but to the top, forcing them to grow even taller. By growing them this way, you get more potatoes per plant. Plus, when it come time to dig them up, there is no digging! You simply dump the containers out and collect your reward. Not to mention if there is a late frost, is easy to just put the lids on at night to protect the plants. (We also used the lids to save them from hail two weeks ago). If you chose this method, it is important to remember to drill holes in the bottom and along the sides of the containers to allow drainage. Also, make sure you use fresh soil every year. If you re-use the same soil it encourages pests and disease. You could rotate your spent soil into a bed for growing greens, or peas or even beans. (Don't use the soil for tomatoes, peppers, or eggplants as they are in the same family as potatoes).

Dishcloth Swap

One of the blogs I like to follow...Down to Earth...is hosting a dishcloth swap. People from all over the world who follow her blog will knit or crochet a dishcloth and then will be paired up with someone and they will swap. It sounds like so much fun! I am participating and can't wait to get started!

I love Spring.....Most of the Time

One of the great parts about living in the Tennessee Valley is the dramatic season changes we have. There are definitely four distinct seasons here, and we are full blown into the Spring season. I love this time of year when the weather warms up..but it's not too hot. You can go for weeks with your windows open. I love the blooming flowers and dogwoods, and the Bradford pears too, but Spring time around here can also be pretty volatile. April is the worst month for severe weather, and we are seeing quite a bit of it. We are fortunate to have a basement in our house to go to if a tornado occurs, and we have a weather radio for when the storms knock out the power. It can be quite scary. Although we are not located in what is traditionally known as Tornado Alley, we still get several tornado warnings every season and they are actually more dangerous - because of the hills and trees you can't see them coming. Other than that, and the extremely high pollen counts which make my sinuses swell, I really do love Spring around here.

"Natural Flavors"

I was reading the back of a soup mix label today, and all of the ingredients looked good...I could pronounce them all, and knew what they all were...and then I came to they very last one, 'other natural flavors.' I started thinking about this. I always read the labels of things before I buy them (as should you!) and I really do notice that particular ingredient a lot. Even on organic items. I wondered, what exactly are 'natural flavors?' Well here it is...

"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

This information came from The Vegetarian Resource Group, which also had a lot of other interesting information. Most of it pertaining to vegetarians, but still good to know for those of us conscientious of what is in our foods.

It's Time!!

Finally, it is time to start potty training. I am really looking foward to being done with dipaers, espically since Isabelle has decided she hates having her diaper changed. I have to put her on the floor and hold her down with my feet while I change her. She loves to sit on her new potty chair. Boy have they gotten fancy! The one I got her was a step up from basic (I thought I could splurge and get her a cushioned seat) but they had some that have little toilet paper holders and even ones that play music when the child goes! I have it in the living from for now, because the bathroom is upstairs and I want her to be bale to get to it right away. Actually, I can't seem to get her off of it!

Rosemary Soda Rolls

Yummy recipe from The Herb Bible (this link will take you to the Barnes and Noble website where you can view and order the book if you would like)

                                                            Rosemary Soda Rolls

Soda bread is a traditional Irish Loaf that only requires baking soda to make it rise. This means no hours of waiting for yeast to rise! Yea! The whole wheat flower gives it a nutty taste and you can vary the herbs as you wish.

serves 4

2 3/4 cup whole-wheat flour
1 tsp salt
2 tsp baking soda
2 tbsp butter (I have successfully substituted Smart Balance for a lower fat roll...but butter is better)
2 tsp chopped fresh rosemary leaves
1 1/4 cups milk

                                                  fresh chopped rosemary from the garden

Sift the flour, salt and baking soda into a bowl. Add the butter and rub in until mixture is like fine bread crumbs. Stir in the rosemary.

Make a well in the middle and, using a fork, beat in the milk, then gradually knead with your hands to make a dough.
Turn it out on to a floured surface and split into four segments, shaping each one lightly into a circle. Place them on a greased baking sheet. Bake in the middle of the oven at 425 degrees F/ 220 degrees C for 30-35 minutes, or until risen and golden, then cool on a wire rack.

                                                            

I mad these rolls to go with the stew I am making for dinner tonight. I ate one for lunch. They are a little dark, because I did not hear the timer go off and they spent an extra few minutes in the oven, but they still tasted great!