Ruth, I just emailed you my BINGO card.

I wonder if PM here on HOUZZ is even active. All of my messages from months ago are gone. There is no record that I sent Ruth an email.

Ruth, let me know if you don't receive.

Happy Friday Eve....Happy weekend!!

Annie

Nicole, got your bingo words early early this morning.

Annie, have not received your bingo words yet. Can you resend please.

Ruth....maybe I don't have your correct email. Would you please email me your email? LOL!!!!!

Ruth...thank you...received your email. I just emailed you my BINGO card.

Annie, got it this time. Thanks

Been out gathering more seeds and harvested all my kale before the freeze tomorrow.

The tops on my onions, kale and garlic are all nice and green. Haven't decided if I should cut those for cooking now or try to cover. Also still have lots of herbs that I haven't done anything with.

Hi, everyone - Happy New Year!

I've tried to post here for the past few days and it won't go through. Anyway, if this one goes through I haven't been ignoring all of you. I was going to sign up for the swap but it doesn't seen fair to anyone when me being able to post is so "iffy".

Jeanne, good to hear from you.

I had that issue with Houzz recently, but seems to be okay now. Please go ahead and join in this month and we'll work around it. We can email if we need to and communicate that way.

Woke up today to 21 degrees, feel like 6 degrees.

Snow is predicted for Thursday and Friday.

Sign up thru today. Partners tomorrow.

Bingo starts tomorrow.

Happy New Year! I'd love to join in this swap. I'm just starting to get my garden plans together, and learning new lore is fun.

My grow list:

1. Green beans

2. Yarrow

3. Melons

4. Petunias

5. Herbs (except cilantro)

I won't be joining in Bingo, since January is unusually busy for me.

One piece of folklore (loosely growing related), is that the Celts believed spring officially started with the Festival of Imbolc (later converted to St Brigid's Fest) on February 1st of the year.

"With its origins in the Celtic fertility festival of Imbolc (giving birth), St Brigid’s Day on February 1 signals the beginning of spring and an end to the darkness of winter, ushering in a new season of hope and growth on the land and the birth of animals on the farm and in the wild."

So happy to see my message went through, but I will not be joining in this month. Originally hoped to be more settled by now after my mid-December move but still so much to do. I'm sure I was being too optimistic about handling the move and Christmas and all the rest that is going on at once. I need to be more than one person but haven't figured out how to do that. I'll keep checking in and post when I can. Such a fun theme this month!

Fun fact:

January 6: today is National Bean Day

I made a soup for today with kale and peppers from the garden and added, onion, garlic, tomatoes and two kinds of beans.

We eat soup year round but today it's especially good in this weather.

Jeanne, I can imagine Christmas is hectic enough without adding moving to that. How are you liking your new place? When you get a chance, please send your new address.

Mandy, if you change your mind about bingo just send me your 15 words. It's going to be a little different this month. Everyone playing will win. Seeds will be the prizes. I will post a list of seeds as soon as I have them organized. When each person calls bingo, they choose the seeds they want from the list.

Love my frostweek. Here is some of the ice sculptures from this morning.

I love soup any time of the year. I always modify every thing from the recipe, more this, less that, add this etc..... jocooks.com is a great website. I love her stuff.

Creamy Tortellini Soup jocooks.com

• 1 tablespoon olive oil1 tablespoon olive oil
• 1 pound mild Italian sausage (casings removed)1 pound mild Italian sausage (casings removed)
• 1 large onion (chopped)1 large onion (chopped)
• 2 stalks celery (chopped)2 stalks celery (chopped)
• 1 large carrot (chopped)1 large carrot (chopped)
• 2 cloves garlic (minced)2 cloves garlic (minced)
• ¼ cup all-purpose flour¼ cup all-purpose flour
• 6 cups chicken broth6 cups chicken broth
• 1 pound cheese tortellini ((1 package))1 pound cheese tortellini ((1 package))
• 10 ounce spinach (roughly chopped)10 ounce spinach (roughly chopped)
• 2 cups half and half cream2 cups half and half cream
• salt and pepper (to taste)salt and pepper (to taste)
• Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Steps

1. Cook the sausage: Heat the olive oil in a Dutch oven or soup pot and add the sausage. Cook the sausage until browned, breaking it up into crumbles as it cooks. Transfer the sausage to a plate.Cook the sausage: Heat the olive oil in a Dutch oven or soup pot and add the sausage. Cook the sausage until browned, breaking it up into crumbles as it cooks. Transfer the sausage to a plate.
2. Cook the vegetables: Add the onion, celery, carrot to the pot and stir. Cook for 3 to 5 minutes, until the onion softens. Add the garlic and cook for another 30 seconds until aromatic.Cook the vegetables: Add the onion, celery, carrot to the pot and stir. Cook for 3 to 5 minutes, until the onion softens. Add the garlic and cook for another 30 seconds until aromatic.
3. Add Flour and broth: Sprinkle the flour over the veggies, stir and cook for another minute. Pour in the chicken broth to the pot, stir well and bring to a simmer. Reduce the heat to low and cook for 5 more minutes.Add Flour and broth: Sprinkle the flour over the veggies, stir and cook for another minute. Pour in the chicken broth to the pot, stir well and bring to a simmer. Reduce the heat to low and cook for 5 more minutes.
4. Combine all ingredients: Add the sausage back to the pot, tortellini, spinach and cream. Stir everything together and continue cooking for another 5 minutes or until the tortellini is cooked through. Season with salt and pepper as needed.Combine all ingredients: Add the sausage back to the pot, tortellini, spinach and cream. Stir everything together and continue cooking for another 5 minutes or until the tortellini is cooked through. Season with salt and pepper as needed.

Annie ~ I like how the recipe on jocooks.com is shown, its step by step. That's a lot of work for that person to post. Thanks for sharing.

HOUZZ is quite interesting. I don't know why I have so much difficulty using this website on my phone. When I am on the computer, its so much easier and messages are able to be sent.

Shirley/Mandy ~ good to hear from you all.

Take care everyone!!!

Joining this month

Sharon

Nicole

Annie

Mandy

Jayeanne

Ruth

Sharon..... sends to Nicole.........Sent

Nicole..... sends to Ruth

Annie..... sends to Sharon

Mandy..... sends to Jayeanne

Jayeanne.....sends to Annie

Ruth..... sends to Mandy

Ruth ... too late to join in? have not been able to post on here, hope this goes through.

welcome back pinkiris!! were you having trouble posting on Houzz using ur phone or computer? I have had trouble with my phone. Also, when on the phone, I try to autocorrect and it doesn't even work.

Jayeanne, so good to hear from you.

Not too late at all.

Just post your 5 seed choices and send me your bingo words.

I haven’t pulled any bingo words yet, and I can easily rearrange who we send to.

I mailed out to Nicole today. 😊👍

Perfect! Thank you, Ruth!

1. anything variegated - flowers, fruits, veggies, herbs

2. micro, dwarf or GIANT tomatoes

3. HOT peppers - the hotter the better

4. anything with dark black foliage - flowers, fruits, veggies, herbs

5. strawberrys

Would Sharon or someone please email me Sharon's full name and mailing address....and email addie as well. Thanks!!

Annie, sent you an email with Sharon's info

Ruth, got it!!

Thank you!!

I am headed out of town. I will be back around the 18th.

I see Jayeanne is sending to me. Make life easy on yourself and hold off sending to me until I get back. Good to see you FOTESSING again.

Sharon, I will send your way after I return.

Happy Wednesday!!

Jayeanne, please resend your bingo words. I emailed you, but not sure if it went thru. I've been having some email issues.

Also posted this message from my earlier from my phone, but don't see it.

Annie, have fun and be safe on your trip.

Elvis Presley was born 90 years ago today in Tupelo, Mississippi.

I saw him in concert once in Atlanta. I do like his music.

First bingo word

Flavorful

just a coincidence that it really is the first word

Ruth - Did not get an email, I re sent BINGO to you by email. I tried sending through houzz and it keeps saying an error

Jayeanne, email me your bingo card and I will email to Ruth.

Thank you Annie! Done.

Ruth and Jayeanne......

I just forwarded to Ruth,Jayeanne's BINGO words.

Good luck to all of us playing BINGO...especially ME...HAHA!

Ruth, how does bingo work? Do we need to get all our words or just a certain number? Thanks!

Sharon, you need to get all of your words (15)....good luck!! Make sure and call BINGO here when you get your "15".....

Annie, thanks for your help.

I got Jayeanne's bingo words.

Sharon, yes to Annie's bingo explanation.

Sharon, the first person to post that they have bingo (all 15 words) will be the winner.

This month I'm doing it a little different. We will keep playing until everyone has bingo. Winners will choose seeds from a list I will be posting.

Another soup recipe. I think I made this a couple of years ago. Mel'

s Kitchen Cafe is another great site.

I don't know how all of you feel about bagged shredded cheese. I hate it. It has a coating on it...bad, bad, bad. I just had to say that!! The notes below made me think of it.

I must go pack....dreadful, dreadful, dreadful.

Happy Thursday!!

Loaded Cheesy Cauliflower Soup

MEL'S KITCHEN CAFE

Yield: 8 Servings Prep Time: 20minutes minsCook Time: 25minutes minsTotal Time: 45minutes mins

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion or leeks, about 1 medium onion or 1 large leek
• 1 cup diced celery, about 3-4 medium stalks
• 1 cup diced carrot, about 2-3 medium carrots, peeled
• 3 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 8 cups chopped cauliflower florets, about 2 medium heads cauliflower (see note for frozen or riced cauliflower)
• 4 cups chicken or vegetable broth
• 1 teaspoon salt, I use coarse, kosher salt
• Pinch of black pepper
• 1 cup milk
• ¼ cup all-purpose flour (see note)
• 1 cup shredded sharp cheddar cheese (see note)

Garnishes (optional):

• Cooked, crumbled bacon
• Chopped chives or green onions
• Sour cream
• Shredded cheese

Instructions

• In a 6-quart or larger pot, heat the oil over medium heat until shimmering. Add the onion or leeks, celery, carrots and garlic, and cook, stirring often, until the veggies start to soften, 4-5 minutes.
• Add the cauliflower, broth, salt and pepper to the pot. The broth won't fully cover the vegetables; that's ok. Give the mixture a good stir and bring to a simmer over medium-high heat. Reduce the heat to medium, cover the pot, and cook for 10-15 minutes until the cauliflower and other veggies are very tender.
• Use an immersion blender, potato masher (or transfer half of the soup to a blender - taking care to vent the lid when blending the hot soup), and blend or mash the soup until the cauliflower is the desired consistency. I prefer some small bits of texture rather than blending until completely smooth.
• Whisk or blend together the milk and flour until smooth. Pour the mixture into the soup, stirring constantly, and cook the soup over medium heat until slightly thickened, 4-5 minutes.
• Off the heat, stir in the shredded cheese until melted. Add additional salt and pepper, to taste, if needed.
• Serve the soup, if desired, topped with bacon, chopped chives or green onions, sour cream, and extra shredded cheese.

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the soup (but do not include the optional garnishes as those are added based on personal preference). Cauliflower: if you end up with a bit more or a bit less cauliflower, it's ok. It doesn't have to be exact. You can also use the stems (might need a few extra minutes of cooking to soften). UPDATE: readers reporting everywhere that they used the frozen riced cauliflower and it worked great (it'll pack down more in the measuring cup, so I'd say use 7-9 cups riced cauliflower, fresh or frozen). Broth: I always use low-sodium broth (chicken broth for this recipe, but vegetable broth can be substituted for a vegetarian version)Flour: for a gluten-free version, try 2 tablespoons cornstarch in place of the flour (or a gluten-free flour blend, although I don't know how well gluten-free flours thicken soups).Cheese: sharp white or orange cheddar cheese will work in this recipe (so will medium or mild, but the flavor will be better with sharp cheddar). Using freshly grated cheese will melt better than using preshredded cheese (which is often coated with a powdery substance to keep it from sticking, but it also makes it melt less well).

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/loaded-cheesy-cauliflower-soup/

Annie, I'll have to try this soup. Sounds really good and I have a lot of leeks growing.

I'm constantly looking at online recipes and have been on jocooks.com site, but I don't remember Mel's Kitchen Cafe. I'll check it out.

I feel the same way about bagged shredded cheese, but I am guilty of using it sometimes because I also hate shredding cheese.

I also hate cooking bacon. I used to always cook it in the oven, but got tired of the grease getting all over the oven. How do y'all cook your bacon.

We've had snow off and on all day. Some area's got a lot more than we did. Supposed to stop sometime tonight.

Today's bingo words

Culinary

Repels

Ruth - mailing out your swap tomorrow

My choice for today's fun fact,

It's National Hot Toddy Day

Are there special hot toddy traditions in the U.S.?

In the Southern U.S., hot toddies are sometimes called “Southern cough syrup” and may include bourbon with clove or cinnamon. It’s a beloved folk remedy for colds.

We woke up to 25 degrees and still have snow on the ground this morning. Brrrrr

Today's bingo words

Trailing

Containers

Some of you may be like it is here - seeing snow we haven't seen in years. The snow fell in tiny flakes so not too impressive but it was nice to see. Then came either freezing rain or sleet so not so nice. I had to be very careful when going out to walk my dog. Hope everyone is safe and warm. They say that with tomorrow afternoon and some sun, things should be clear once again. Thinking of all of you even though I don't get the chance to sign in frequently.

My flower FACT for today,

Marigolds are great companion plants.

Which marigold is best for insect repellent?

There are three main types of marigolds commonly seen in gardens, namely French, African, and Signet marigolds (Tagetes tenuifolia). African marigolds are the largest and reach heights of three or four feet, while French marigolds tend to grow up to 12 inches tall and Signet types are usually under six inches.

It is regarded that French marigolds have the strongest scent, making them ideal for repelling a large variety of insects. French marigolds are best at repelling nematodes too, however, the other types also do have beneficial uses in the garden.

Other varieties like tall African or petite Signet marigolds can deter above-ground insect pests like aphids and whiteflies. Their potent scent confuses insects.

Marigolds need to be planted months before other plants that it can benefit. The companion plant needs to be put in early and before the insects are active to have full effect. A plant already covered in pests will not be impacted by a marigold being reactively placed next to it.

Slugs are actually attracted to Marigolds and can be used as a trap plant to attract slugs away from other plants.

today's bingo words

Heirloom

Sachets

So sorry to hear your not feeling well Nicole! If a sore throat is one of your symptoms, we always gurgle with warm salt water a few times a day (1 spoon of salt in a tall glass of warm water, stirred). Cans of progresso chicken noodle soup helps. Hope you feel better soon! I loved the scratch and sniff stickers too lol

Nicole, so sorry you're sick. My daughter calls my chicken soup, Miracle soup.

I cook chicken with bones for the chicken and broth. Take out the bones, shred the chicken and add garlic, onions, ginger, turmeric, salt and pepper and veggies. I usually just add carrots and green beans and sometimes rice.

Mostly you want the bone broth with the garlic, onions, ginger and turmeric. Add anything you want after that.

Also drink plenty of hot water with fresh lemon juice and raw local honey. Maybe add ginger.

Ruth, I grew French marigolds as a companion plant in 2024 next to my tomatoes. Such pretty flowers!

Jeanne, I'm ready for some decent weather over here! Today was a rainy wet chilly day 🥶

My marigolds normally reseed quite well. 2024 I had just one plant. Hope to have more this year.

January 13: January’s Moon is called the Wolf Moon.

This year, the full Moon reaches peak illumination on Monday, January 13, at 5:27 P.M. EST. It can be seen rising from the horizon around sunset that evening.

Sharon ~ thanks for the cute dog card with the lemon mint, viola, and purple basil seeds plus coupons. THANK YOU!!

Here is the list of seeds that are for prizes (All new packages, some from my stash, some bought for the swap). None of the places I went (3) had their new seeds in yet. One place said they expect them in the next couple of weeks. Too late for our swap.

There is extra packs of seeds so everyone will have choices.

1st person to post bingo ….choose 3 packs

2nd person to post bingo…. Choose 2 packs

3rd, 4th & 5th person to post bingo….choose 1 pack each

1. Pumpkin Habanero pepper

2. St. Lucia Scotch Bonnet pepper

3. Lemon Drop French Marigold

4. Red Metamorph French marigold

5. Alpine Strawberries Heirloom Pineapple

6. Hollyhock Outhouse [Alcea rosea]

7. Coleus Rainbow Blend

8. Calendula Bronzed Beauty

9. Vinca Titan Really Red

10. Impatiens Beacon Violet Shades

11. Wu Choy, Jin Yun

12. Echinacea Doubledecker

13. Leek, Bulgarian Giant

14. Green Onion, Iron Long

15. Holy Tulsi Basil

Editing to add two packs of free seeds that I received from Pepper Joe's. Very hot peppers and not anything we will use. Looks like 5 seeds in each pack.

16. Trinidad Scorpion pepper

17. 7 Pot Chaguana pepper

Bingo words

Border

Tangy

Did any of you see the moon last night? I meant to take pictures, but it was a tiring day and I went to bed early. I forgot to even go outside and look. Maybe tonight.

Ruth, I am an early to bed person myself, plus I forgot about it 😆 wonderful seed selection for bingo! Thanks for offering them as bingo prizes.

Nicole, happy you got my envie 🥰 Hope you are starting to feel better!

My envelope will be going in the mail tomorrow! It's been busier here than expected with plenty of snow.

My pick for National what day today is

"National Bagel Day". Bagels have a rich history.

Bagels made the jump to America with a massive Polish-Jewish immigration in the 1800s that firmly entrenched itself in New York City where it thrived. In fact, an entire union was created in the early 1900s called Bagel Bakers Local 338 to support the growing, immigrant-led industry. That also begat the “bagel brunch,” that we still enjoy to this day with little to no changes: lox, cream cheese, capers, tomatoes, and red onions.

National Bagel Day timeline

1300sThe First Bagel Appears

The beginnings of the modern bagel can be traced to the Polish obwarzanek, a thin, boiled, then baked ring of dough.

1610New Baby, New Bagel

The first known written records about bagels appears in Krakow, Poland which dictated that bagels should be gifted to women soon after childbirth.

Early 1900sNew York Icon

Over this century, the popularity of bagels spread through the growing Eastern European and Jewish-immigrant communities in New York City.

1950sBagels Become An American Staple

Bagels are sold in supermarkets across the nation and surpass the donut as an essential breakfast item.

Freshly baked plain bagels, toasted and buttered is my favorite way to eat them. Adding cream cheese and preserves to the buttered bagel is just a bonus.

Today's bingo words

Evergreen

Aromatherapy

Pictures I took around 9:00pm of last night's Wolf Moon

Years ago Winn Dixie used to have sun dried tomato bagels and they were so delicious! It was like eating pizza. I have not seen that variety in years but it's still my favorite 🥰

I never saw sun dried tomato bagels. They do sound good.

My pick for National what day today is:

International Hot and Spicy Food Day timeline

400 B.C............Spicy Beginnings

Chilies are part of agriculture.

1st–2nd Century............Heal the World

The use of spices and herbs as medicines and healing tonics begins.

8th Century................Sowing the Seeds

Cardamom and turmeric are in the gardens of Babylon.

17th Century.............Mixing it Up

Spices are part of religious offerings, burial rituals, medicines, trade, and seasoning.

Today's bingo words

Xeriscaping

Aromatic

So, about this time last night, I was opening such a neat envelope full of stuff.

Made my day. I'm so looking forward to trying those little spoon tomatoes. And I plan on starting most of the other seeds soon.

I love all the extra little surprises.

Thank you so much Nicole.