Do You Have A Helpful Hint to Share?
Marilyn Sue McClintock
8 years ago
last modified: 8 years ago
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New Arkansas Herb Grower... nice to meet you. Any helpful hints?
Comments (22)Congrats on your new gardening adventure!! I wish I had easy access to horse manure for composting. Too bad you're not my neighbor AR Dramaqueen, I'd GIVE you all the perennial herbs you could want. Every year I beg friends and family and yes even strangers to come and take divisions from my yard. Herbs are very, very easy to grow in the ground but in my experience hard to keep happy in pots. If you can make a herb bed somewhere in the yard your herb gardening venture will be so much easier. Particularly when starting seeds, moisture levels are critical. You may want to check locally to see if there are any other herb gardeners close to you. Most gardeners are thrilled to take you on a tour and provide you with starter divisions. I still remember my dad taking me to a "yard sale" when I was about 10 years old. An elderly lady was selling her daylily plants in preparation for moving to a retirement village. We took an instant shine to each other and she spent a lot of time showing me how to pollinate flowers to make new hybrids, how to divide and set plants, etc. You could see that she had a lifetime passion for gardening and was happy to "set the seed" in another person. By the end of our visit to her yard I had a station wagon full of lovely plants and a head full of information. I don't know that she even let my dad pay her for the plants, I can't remember. I do remember that 6 or 7 years later my high school science project was on hybridizing daylilies and that I credited Pansy Corriher for the information and starter plants....See MoreWould like to share a coooking hint
Comments (6)I usually plan for a week's worth of meals and shop once a week. I like to try to have a couple of our meals something that will leave left-overs for another day (it's only the two of us). We eat out at least a couple of times a week. Luckily, I do like to cook, although it's not always easy finding the time. One thing that has REALLY helped me is Pinterest. I've found many recipes on there to try - so we've had a lot of new dishes. Only a few that I wouldn't do again. tina...See MoreCare to share? Do you volunteer, or have you ever?
Comments (26)Natesgram, I've worked in a NICU for 15 years and I can't tell you how much we appreciate those fleece blankets for our babies. We also have local volunteers who make isolette covers to keep the environment dark for our babies because it is developmentally appropriate (they shouldn't be born yet). Have you ever seen one? And when my late grandmother was getting chemo for pancreatic cancer, she was really appreciative of the person who made her a cozy fleece for when she got her weekly chemo infusions. I just want to send a big thank you to you for your work, because I know how much such those small things mean from the other side of the fence. Yes, I volunteer. I have volunteered in the medical tent for the NYC marathon for several years. This was before children. After 911 I volunteered making sandwiches for the rescue workers at ground zero. Before I started my career as a PA I volunteered at my local hospital transporting specimens to the lab and escorting patients out of the hospital. Currently I volunteer as a girl scout leader for my 9 year old's girl scout troop. I was never a girl scout as a child, so I am learning as I go. Even though I rolled my eyes when I was asked, I truly enjoy the girls and having a positive influence on them. We are currently involved in a project in building butterfly gardens in our community to restore monarch butterfly habitats. It is so much fun seeing these girls get involved. My mom is getting ready for retirement, she has been volunteering at our local animal shelter. I think she has always been involved in some sort of volunteer project for as long as I can remember. I guess the apple didn't fall far from the tree. :)...See MoreDo you have a favorite appetizer you would like to share?
Comments (14)I can vouch for Sharon's stuffed mushrooms. They are the best. A few of my favourites. Mushrooms and Pimento in Puff Pastry The Foods and Wines of Spain 1 package puff pastry 1 Tablespoon olive oil 1 Tablespoon minced onion 1 clove garlic minced 2 Tablespoons minced pimiento preferably homemade 1/4 pound mushrooms, chopped fine 1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes Salt and pepper to taste 2 Teaspoons grated parmesan cheese . Heat the oil in a skillet and saute the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and saute until mushrooms are softened. Remove from the heat and stir in cheese. Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal. I prefer to make them triangle shape,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to form a triangle. (May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden. ( To cut down on work you could make this appetizer in a larger size and Bake for about 20 minutes.) Then cut into wedges. ---------------------------------------------------------- Blue Cheese Tartlets Source: Williams-Somona 8 ounces tart pastry dough (or frozen puff pastry) 3 ounces spinach or Swiss Chard 1 egg 2/3 cup heavy cream 3/4 cup freshly grated Emmenthaler Cheese 1/4 teaspoon freshly grated nutmeg Salt and pepper 3 ounces Blue Cheese (Roquefort, Gorgonzola, etc.) 2 tablespoons pine nuts . If using tart pastry, prepare the dough and refrigerator 30 minutes before you are ready to roll it out. If using commercial puff pastry defrost in the refrigerator or at room temperature. Preheat an oven to 425�F. Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss Chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside. Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsely chop the spinach or chard and add it to the bowl; stir well. On a lightly floured board, roll the dough out as thinly as possible. Sprinkle the Roquefort or other blue cheese evenly over the dough. With a fluted pastry cutter about 1 1/4 inches in diameter, cut out 18 dough rounds. Use the rounds to line 18 individual tartlet pans or wells in tartlet trays or miniature muffin pans. If using the former,arrange the lines pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tarlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve Warm. ---------------------------------------------------------- If you are looking for something easy, both of these are really simple and always well received. You can buy the focaccia instead of baking your own. And the mini cocktail toasts are easy to find in most grocery stores. All you need for this is mini toasts, toasted walnut halves and soft goat cheese and a drizzle of good quality olive oil. Focaccia with Warm Goat Cheese 1 focaccia, homemade or purchases 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapanade (or purchase all ready made) Chevre (Goat cheese) Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapanade....See Morerhizo_1 (North AL) zone 7
8 years agolast modified: 8 years agoMarilyn Sue McClintock thanked rhizo_1 (North AL) zone 7User
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8 years agoJasdip
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8 years agoTexas_Gem
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8 years agoElmer J Fudd
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8 years agolast modified: 8 years agorob333 (zone 7b)
8 years agolast modified: 8 years agoMarilyn Sue McClintock thanked rob333 (zone 7b)
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