A couple posts back I mentioned making a veggie burger that I was finally satisfied with, ‘No crumbling and falling apart, no mushy centre, and just the right balance between the creamy inside and the crunchy outside.’
I used black beans in that recipe and felt most beans would work well with it. This thought was put to the test after I attended a party at Urban Wellbeing, and gratefully won a hamper filled with an amazing array of nutritious and delicious food items from Evergreen Healthfoods via a raffle offered by the amazing Helen Finn of Combination Cooking. We were very excited with our basket of goodness and wanted to create something using the ingredients to express our appreciation. Continue reading
Around the equinox, both the daytime and nighttime are of the same length and, depending upon where you are, darkness starts to happen earlier and earlier and the temperature begins to drop.
One of the first things I like doing to mark the seasonal transition is to replace the wreath on the front of our house. My autumn bird feeder wreath was created as an expression of my appreciation for the harvest, for our family and home life, for all the good things around us. I like it to be natural and organic and to offer a bit of sustenance to the songbirds. Since taking these photographs, I added in some seeded ivy, cabbage, and kale. I plump it up twice in the season as bits begin to wilt, fade, and get eaten.
What is the mysterious angle of the above photo? I’ll give you a hint…the next photograph is of the same thing.
And just because it’s cool, the following photograph is a view of our village taken from the same spot.
The mysterious angle photograph was taken from atop the steep breakwater (2nd picture) with the camera on panoramic… sea to the left and lake to the right. The mysterious angle photograph also works perfectly for this weeks photo word of the week, ‘mystery‘.
You must go and check out my friend Sandra’s ‘mystery‘ post. Just incredible!!
Before shot #2
The above picture is an update on my Sept 22nd Instagram ‘before shot’ (left) that I thought some of you here might like to follow the progress of. We’re determined to move leaps and bounds this autumn and winter towards our goal of making a business out of our gardens, therefore fulfilling our dream of working together full time and no longer working out of the home for other people. Continue reading
After posting a picture of 3 quiches I recently made on my Facebook page I received a request to share the recipes with a group I’m in, Green Earth Organics health eating. Now that I’ve done so, it seemed only right to also share that effort here on my blog. I’ve called it a ‘how-to’ as it doesn’t exactly fit the criteria of a recipe but it does provide detailed and practical advice on how to make them yourself.
3 quiches- Latticed courgette, deep dish pumpkin & goat’s feta, and baby carrot, broccoli, & corn.
This time of year sees me in the kitchen slightly more than the garden. My intention is always to produce food that is good for us, tastes amazing, and makes us feel good from the inside out. Here are a few things I’ve created during this last month…
I’m feeling these are my best fermented eggs ever. I added in some nice pickling spices this time including coriander & mustard seeds, ginger, chilies, cloves, bay leaves, allspice, juniper berries, peppercorns, and cassia (which has an amazingly cinnamon-like flavour). They’re both sweet & sour at the same time and super nutritious & delicious. The carrots and onions give some needed natural sugars but add so much more than that to the finished product. 😍 Wish I could let you all have a taste! Continue reading
Someone on my Facebook page asked me to show a picture of my pickles when they were jarred– this after I’d posted the picture below with the caption ‘Time to make dillicious fermented pickles.’
Here are a few pictures of the process I undertake to create my beautifully delicious, incredibly healthy, and quickly devoured fermented pickles. While not a recipe per se, it’s obvious just how easy it is to ferment your own pickles with three ingredients, cucumbers, salt, and water, and I do give the ratio if you want to give this simplest combination a try. Continue reading
It’s just that the time I have available on social media limits me to using my phone instead of my pc. Entire blog posts require more time than a quick tweet from the break room at the hotel or a facebook update from one of the back fields does. So that’s where I’m at these days. Going with the flow.
This week I’m having fun curating the Twitter account for @smallholderIRL. I’ll be tweeting ten or so times each day as I go through my day.
I’ll have more time sitting here at my pc soon enough as this tourist season is coming to an end. But for now, let’s catch up on Twitter or Facebook!
Hope everyone is having a fruitful autumn full of good health and happiness!
August is over so it seems time to get my backside in gear and post a few of the many photos I took around the garden throughout the month…
The L, O, & E beds are in view, but the V bed is cropped out at bottom of photo
Here’s the V bed with a good view of the three beds to the right that make up the E.