Changing Vegetables to Flowering Plants

 

Changing Vegetables to Flowering Plants

Eastern Redbud (above)

Autumn Joy Sedum

Hazy Aster Dark Pink

We've used the same planting plan for this next bin.
The redbud tree is in the middle and 
a sedum and aster on either side of the tree.
All of the plants we are choosing are cold hardy.
This bin takes less water once established.

Our impetus for changing from vegetables
is for a more permanent landscape
which also requires less care and watering
and improves the overall look of our gardens.
I must say the change is rather impressive
to the whole look of the garden.

Buckwheat Cereal

Buckwheat Cereal

1/2 cup water
1/4 cup buckwheat groats
pinch of salt

berries of your choice
bit of milk

In a small saucepan heat water till boiling,
then add buckwheat groats and salt, 
simmer covered for 15 minutes, watch closely.
Let sit for 5 minutes, then place in a bowl and fluff.

Add a bit of milk and berries of your choice.
If desired, add a drizzle of honey or agave syrup.
Very tasty and nutritious too.

Finally Found a Camper

Finally Found a Camper

We've been looking for what seems like eons for a camper
with no leaks or water damage and in good condition.
Yesterday we finally found one, yippee!
It's a Jayco Baja, very well made and light weight.
We were lucky to find it in the next town over,
and the price was very reasonable.

The interior is small but has everything we need.
A walk around queen bed, dinette, cook top,
fridge, microwave, heat and air, TV, stereo,
and a bathroom. It even has an electric awning.

Amazingly the owner put on new tires and packed the bearings.
We're both looking forward to taking a shake down trip.
Then when the weather gets cool we'll go to the beach
for a long needed vacation and to celebrate.

Cast Iron Skillet Cornbread

 

Cast Iron Skillet Cornbread

1 cup 1:1 gluten free flour
1 cup cornmeal
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs lightly beaten
1 cup buttermilk or whole milk with 2 teaspoons lemon juice added
8 tablespoons unsalted butter, melted

Mix dry ingredients in medium mixing bowl. In a separate small mixing bowl, beat eggs and add buttermilk or whole milk with lemon juice added. The lemon juice curdles the milk which makes the milk turn sour like buttermilk. Preheat oven to 375 F. While oven is preheating, melt butter in an 8 or 9 inch cast iron skillet. Add milk and egg mixture to dry ingredients. When butter is melted, remove from oven and brush sides of pan with butter. Pour remaining butter into batter, stirring batter quickly. Pour batter into cast iron skillet and bake for 25 to 30 minutes.Light, crumbly in a god way, nice crust but not too hard or crunchy. According to both Gary and I, this is the recipe for cornbread we both prefer.