Our family’s latest addition!

I’m super excited to share with you the news of our family’s newest addition.

Sprouted seeds!

What, you thought it would be a different kind of addition? Mwahaha. No way.

 

I spent part of my weekend starting my garden in my mom’s REALLY warm sunroom. I decided to take the leap this year and start my vegetables and some flowers by seed. And, as you can see, so far, so good.

For me, the advantage of starting from seed is the enormous selection. Greenhouses typically sell only the most popular plants; chartreuse zinnias and personal serving melons are not on that list in my area. And we MUST have chartreuse zinnias and personal serving melons. So shop online and find some fun plants to grow! At the end of this post you’ll find a list of some great online seed sources.

So. Here’s my method. I’ve been saving egg shells for about a month; I’d wash them and set them on the windowsill to dry. Cue Kyle’s complaints that egg shells are “everywhere.” They’re only on one windowsill KYLE.  I packed them back into cartons, grabbed my seeds and seed-starting soil, and I was on my way.

 

Use a pointy object (I used a toothpick) to poke drainage holes through the bottom of the shell. I did one if they were big, two if small. It’s easiest to go from the inside toward the outside.

Fill the shells with soil. Just scoop and level it, you don’t want to pack it down!


      

Place the seeds on top of the soil and use your pointy object to push it down about a quarter inch.

At this point, LABELING is key! Unless you want to be surprised as to what grows where, then who cares.

Before I gave them a good soak, I sprayed them with water in a spray bottle. I mean, it’s not really necessary, but I like to think it settled the soil a little before I dumped water on them. Either way, give them enough water so that it drips out the bottom a little.

Check them over to make sure seeds didn’t float to the top. They’re sneaky like that. Just push them back into the soil with your trusty pointy object.

Cover them with something that provides ventilation but will keep them from drying out. I happened to have these very random…things…that fit over the carton perfectly, but even a plastic grocery bag will do. Keep them out of direct sunlight and water daily! You DO NOT want seeds drying out once they are wet.

DRY = DEATH

Once they have sprouted, remove the plastic bag or whatever you have covering them, and move to direct sunlight. Put them in the sunniest window you have! They’ll love it. Spray them a couple times a day with a spray bottle. They’ll love that too. Transplant them to larger pots when they look too big for the shell.

I also happened to have a cheapo mini greenhouse laying around that I used for my chartreuse zinnias and pink baby’s breath. Those are the cuties in the photo. Surprisingly, it was a lot more difficult to sow seeds in that than the egg shells. But obviously my little seeds are loving it in there!

 

 

 

 

 

 

 

Posted in: DIY |

My love affair with oatmeal.

Raise your hand if you could eat oatmeal every day. I can’t be the only one. Honestly, I can’t get enough of it. So when I had some soon-expired buttermilk to use and came across this oatmeal pancake recipe, I had high hopes.

My assumptions were correct. These are, hands down, the BEST pancakes I’ve ever eaten. Even Kyle, who absolutely detests a bowl of oatmeal, agreed with me. They’re a fluffy melt-in-your-mouth breakfast.

Now, there are only two of us. This makes quite a few pancakes. Here’s my trick. Whatever we don’t eat are put onto cooling racks until they’re completely cooled, then transferred to a cookie sheet and frozen. I stack them in a pyrex container in the freezer and viola! you have homemade eggos. I pop one in the toaster and slather it with peanut butter and a little maple syrup before my long runs in the morning. Delish.

 

 

Oatmeal Pancakes (thanks to julia)

2 c rolled oats (I actually used quick oats since it was all I had)

2 c buttermilk

2 eggs

1/4 c butter, melted

1/2 c flour

2 T sugar

1 t baking powder

1 t baking soda

1/2 t ground cinnamon

1/4 t salt

 

Combine oats and buttermilk and refrigerate overnight. (If you’re using quick oats, I suspect you could let it soak just a couple hours.)

Add two eggs. Slowly mix in the melted and cooled butter.

Mix dry ingredients, flour, sugar, baking powder, baking soda, cinnamon and salt, in a separate bowl.

Stir flour mixture into oat mixture just until combined.

Preheat griddle and then dollop about 1/4 c of batter for each pancake.

HAPPY EARTH DAY! and black bean soup.

What did you do for Earth Day? I definitely thought about Mother Earth a little more. It was easy on this beautiful day, running along the lake with dozens of other Manitowocians and doing yardwork with Kyle.

Here’s my earth day shout-out to farm fresh eggs. If you eat store-bought eggs, shame on you. I’ll bet a farmer in your area sells their beautiful (yes, beautiful) eggs for about $2.00 a dozen. It’s worth the trip. Trust me. Just ask the chickens. How to find your new local egg dealer? Ask around or search craigslist for a seller. It’s really that easy.

Okay, on to the real business. We don’t eat much meat. I like to think I’m healthier because of it, but considering I ate ~10 of the cookies I baked the other day, I think it may be counteracted by my massive sweets intake. Anyway, I really like finding good meatless dinners. Like the  totally awesome black bean soup my mom made last night. She’d never eaten black bean soup before so didn’t even know what she was doing when she made it. Moms are good like that. The secret ingredient is Penzey’s Salsa Salad Seasoning but you can use any Mexican seasoning, or even a good chili powder.

Here’s the thing about my mom- she doesn’t measure ingredients. So all is approximate and to taste. Go with the flow, listen to you heart, taste along the way.

           

 

Black Bean Soup

2 cans of black beans (or cook your own if you plan ahead!)

1 to 1.5 cups chicken or veggie stock

1 to 2 tablespoons Penzey’s Salsa Salad Seasoning

1/4 cup chopped fresh cilantro

Salt, to taste

Garnishes of your choices: cheese, tortilla chips, avocado, cilantro, etc.

 

Put first three ingredients in a pot and simmer. Use an immersion blender to partially blend the beans, or use a blender. Add cilantro and salt, cooking for 5 more minutes. Garnish with cheese, tortilla chips, avocado, and cilantro leaves.

 

*I have to admit to you that she did cook her own beans the day before, and I think homemade beans taste WAY better than canned ones. I just gave you the shortcut because I know a lot of people don’t enjoy the process.

You could add sauteed onions, corn, or bell peppers too! This is definitely awesome on its own but is also a great base for creating more elaborate black bean soups!