spring chickens

my toilet paper roll starts:

these are SO easy to make and green x10.
-get a toilet paper roll and mash it flat...long way
-then bend it the other way so you make a square looking tube vs. a round one
-on each corner of the tube on one end, make an aprox 1 in. cut with your scissors
-fold the flats in so it looks like the bottom of a box. no need to seal this. the weight of the soil will keep it closed.
-fill with organic potting soil about 3/4 way up
-using a chopstick or your finger, make a hole in the center and drop one seed in.
-cover with soil and wala!

usually you'd want to start these indoors, but it's been warm and sunny here so they're living outside. if it's going to get cold at night i'll bring them inside. water regularly for they will dry out quickly. once they start to go to a decent size, you can plant the entire toilet paper roll in a larger pot and watch it grow. SO cool. give it a whirl.

my blooming joshua tree

season's greetings

Strawberry Sorbet
(makes 6 servings)

• 2 cups water
  
• 1 cup sugar
  
• 2 1/2 cups strawberries
  
• juice from 1 large orange
  
• juice from 1 medium lemon

Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.

Puree strawberries, orange and lemon juice in blender until smooth. Add sugar syrup in batches to pureed strawberries in blender and blend on low. BE CAREFUL. Cover and refrigerate until cold, about 2 hours.

Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)

*recipe adapted from Bon Appetit*

YUMMY!!!!!!!!!!!!!!!!!!!!!!!!

i bought a large clamshell of strawberries which i've been macking on every day. today i turned them into dessert. i'm a sorbet junkie and i'm telling you, this recipe is better than any i've ever had. the orange juice adds an amazing flavor.

EAT SEASONAL AND BUY LOCAL!

i'm gonna let you in on a secret

this salad...BOMB. made it last night to raves all around. if you don't eat meat, you could substitute the chicken for grilled tofu. equally good i'm sure.

Chinese Chicken Salad with Red Chile Peanut Dressing

Ingredients

• 1/4 cup rice wine vinegar
• 2 tablespoons smooth peanut butter
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chipotle pepper puree (i used red pepper flakes)
  
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons toasted sesame oil
• 1/2 cup canola oil
• Salt and freshly ground pepper
• 1/2 head Napa cabbage, shredded
• 1/2 head romaine lettuce, shredded
• 2 carrots, shredded
• 1/4 pound snow peas, julienned
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1/4 cup thinly sliced green onion
• 2 cups shredded rotisserie chicken
• 1/2 cup chopped roasted peanuts
• 1/4 cup chopped fresh mint leaves
• Chili oil, optional
• Grilled lime halves, for garnish

Directions

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.

Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

eatin n slurpin

eatin the bounty of the spring...

and slurpin down some homemade marg shooters. life is good.

i lied

i went 'straight up now tell me' tomato planting sunday vs 'upside down...tomato you turn me'. and check out my sweet orange tomato cages from armstrong garden center...

upside down, tomato you turn me....

i'm going to give this technique a whirl this season. looks interesting and is supposed to work great as a pest free growing system. i'll keep you posted on my progress....