Category Archives: Things To Ponder

Weeds in the Garden

“What is a weed? A plant whose virtues have never been discovered.”

~Ralph Waldo Emerson

Or, even better yet… EAT THEM!

That’s right, I said it.

Weeds.

If you can’t beat ’em, EAT ’em.

Most weeds are edible at some point in their growth. Even tumbleweeds here in the Southwest!

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Solo So Co

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Quote of the week…

Quote of the Week (From Organic Bytes)

Monsanto’s Corn Is Toppling Over

“As the summer growing season draws to a close, 2011 is emerging as the year of the superinsect – the year pests officially developed resistance to Monsanto’s genetically engineered (ostensibly) bug-killing corn.

“In late July scientists in Iowa documented the existence of corn rootworms (a ravenous pest that attacks the roots of corn plants) that can happily devour corn plants that were genetically tweaked specifically to kill them. Monsanto’s corn, engineered to express a toxic gene from a bacterial insecticide called Bt, now accounts for 65 percent of the corn planted in the US.

“The superinsect scourge has also arisen in Illinois and Minnesota.

“‘Monsanto’s insect-killing corn is toppling over in northwestern Illinois fields, a sign that rootworms outside of Iowa may have developed resistance to the genetically modified crop,’ reports Bloomberg. In southern Minnesota, adds Minnesota Public Radio, an entomologist has found corn rootworms thriving, Bt corn plants drooping, in fields.

“[A] 2008 study, conducted by University of Missouri researchers and published by the Proceedings of the National Academy of Sciences found that within three generations, rootworms munching Monsanto’s Bt corn survived at the same rate as rootworms munching pesticide-free corn-meaning that complete resistance had been achieved. Takeaway message: rootworms are capable of evolving resistance to Monsanto’s corn in ‘rapid’ fashion.”

– “Monsanto Denies Superinsect Science,” by Tom Philpott, Mother Jones, September 8, 2011

Ummm, seriously. How do we continue to uphold a system that supports this sort of agricultural practces!!!???

“Monsanto’s insect-killing corn”

Sounds like something we should run away from screaming, not support through practice and policy!!


Get my craft on!

Taking suggestions!!

I got a fun new fabric and cannot decide what to do with it!!

What to do, what to craft!?

Help…Ideas?


NWRT Photo Recap… OR Coast hightlights.


NWRT Photo Recap… Southern OR hightlights.


Loaded Baked Potato Pizza Experiment

Love pizza? Love loaded baked potatoes? Why not have it both ways, I thought!!

And so I made some fresh pizza dough and mushroom gravy and layered on ingredients that would make a baked potato delish, combing two cheeses for their flavor and texture combination. One being smoked gouda for that added extra “bacon” bit flavor it would give and the other being ricotta for the sour cream like topping. AND of course a few fresh things from the garden. Recipe below…

First prepare fresh pizza dough from your favorite recipe. I prefer mine rolled out extra thin and that seemed to work really well with this version. It is easiest to roll out the dough and set it aside on your pan in the fridge while prepping the rest. Optional though, you could just set the dough in the fridge as a ball still while prepping.

Pizza toppings:

  • Mushroom gravy
  • Fingerling potatoes, purple potatoes, red potatoes…one or two of each variety
  • One small onion of your favorite variety
  • Green onion and/or chives
  • Smoked gouda or smoked mozzarella cheese
  • Ricotta cheese
  • Minced Garlic
  • Fresh cracked pepper

The amount of each ingredient will vary according to what size pizza you are making and your preferences. Preheat your oven to somewhere between 350 and 450 degrees. I like to make thin dough and cook for less time so I heat mine to 450. I also cheated with the gravy and just got a vegetarian mushroom gravy packet mix. While your gravy is simmering, slice the potatoes (thinly) and the onion. Set aside the green onion and chives. In a pan with a little bit of olive oil saute the garlic, add the onion next, and finally the potato slices. After a minute or two of sauteing, add a tiny bit of water to the pan to steam the potatoes and cook it back off completely. Saute further until the onion is translucent and some of the potatoes are beginning to brown a little.

Next, grate the smoked cheese and roll out the dough if you haven’t already. Put the rolled out pizza dough in the oven for a few minutes. Make sure the gravy has simmered long enough to be as thick as possible. Take the pizza dough back out and spread the gravy on for sauce. Next, layer on the garlic, onion and potato slices. Top with smoked cheese, then chives and green onion. Follow with little drops of ricotta and fresh cracked pepper. Bake 10 to 20 minutes according to pizza crust preferences.

ENJOY!