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Cue the scary music

I am sure a lot of readers here have seen a photo that is out there on the ‘net’ showing a huge boulder with a tree growing right up through the center of it as an illustration of ‘paper beats rock’ or something like that.

But in the garden (or at least the gardens that most of us have), we are not dealing with a tree growing up through a rock. We are dealing with vegetables that, pound for pound are probably stronger than we are. I point out the photo at the top. That, my friends, is a tendril from a vine of (deh-duh) a spaghetti squash. I love spaghetti squash; I truly do. But the vines all by themselves are aggressive and voracious, running all over the place in a garden, climbing out, hitting the streets. so far, the only way we’ve been able to keep them under control is with a lawn mower.

Truly.

This year, because we put out electro-net fencing to keep out the bunnies (and we’ll see how well this works; I’m thinking the openings are too big for bunnies. They might work with a rather rotund woodchuck, but I’m thinking a bunny is going to have no issues with it, frankly), the spaghetti squash vines have made a break for it by attaching themselves to the electro-netting. And wrapping themselves around it with those tendrils. Look closely; those thing don’t just snag on the netting; they are wrapped around in corkscrew fashion. A few more of those and I anticipate seeing that fencing laying flat on the ground and waving a white flag. (more…)

Make dessert a dessert: Chocolate Banana Cream Pie

There are times when right down to the tops of your sneakers, what you want is a dessert that has basically no redeeming qualities whatsoever. I don’t know that anyone can be blamed for that. This is something that frankly, if you know in the morning that you are going to have informal guests that night AND you have the ingredients at hand, you’ve got a great dessert. But be warned: it needs at least 3 hours of time in the fridge to set up properly.

Here is what you will need, besides a pie plate and two ripe bananas (but not mushy – you should be able to smell the banana scent but they will not have reached the ‘OMG – these are only good for banana bread’ stage).
Some sort of pie crust – enough for the bottom of a 9-10″ pie pan. It doesn’t matter if it’s a refrigerated one, graham cracker, something you make yourself or whatever. If it needs baking, bake according to a ‘not filled’ pie for that type of crust and let cool completely.

White Layer: Beat together the following
1, 8 ounce package of some sort of cream cheese - this works equally well with regular ‘high test’ cream cheese, the reduced-fat stuff, the non-dairy tofu-based stuff.
1 tsp. of some sort of flavoring (I used almond for this but vanilla or banana will do – you can even go ‘high society’ and use some sort of fruit-based liquor)
1 cup of confectioner’s sugar

Set that aside – you can put that in the fridge and it won’t harden up.

Chocolate Layer: Stir together in a heavy-bottomed sauce pan
2 packages (the small ones) of ‘cook and serve’ pudding mix. I used dark chocolate, but literally any sort of ‘cook and serve’ pudding will work for this.
1 1/2 cups of milk (again, any sort of milk will do – I’ve even done this with almond milk)
Bring this slowly to a boil, over medium heat, stirring constantly. I use a whisk but a big metal spoon will work also. Once this comes to a boil (and it will have thickened up considerably already), keep stirring until it gets very very thick and you can really feel the resistance against the spoon (that should be about 5 min. but no more – you don’t want this to burn on the bottom of the pan). Take off the heat and set this aside to cool off. You want this to be basically room temperature when you pour it into the shell.

Once everything is cooled, take your cream cheese layer and pour that into the bottom of the pie crust. Then slice the bananas and lay them out, as you see here in the photo, starting at the edge and working your way into the center until the entire surface is covered in sliced bananas. If you want, you can sprinkle cinnamon on top of the bananas and this really perks up the flavor tremendously.

Then, take your chocolate layer and pour that on top. You can also add other dainties on top, such as chocolate mini-chips or toasted coconut. The pudding will support them. The pie will look something like this photo. At this point, put the pie into the coldest part of your fridge and leave it for at least three hours before serving.

Prepare for people to get rude and lick the plates.

Additional notes:
Here’s a great GF crust for this: 2 cups of almond flour, 2 Tablespoons of butter or solid coconut oil, 1/4 cup of cocoa, and one egg. This will have the qualities almost like a wet graham cracker crust. Press this into the pie plate and bake at 350 for 12-15 min. and cool.

Please note: You can also make this into a frozen pie. Here is a photograph of what this pie looks like once it’s frozen. As you can see, the texture is completely different, at least in the chocolate layer. The white layer does not freeze hard – so it’s more ice cream in texture while the chocolate part has definite crystals. I think it changes the dessert into something completely different and actually quite delightful – reminds me of ‘fudgesickles’ (if you are old enough to remember those) in a pie crust, actually.

More good for you beans!

Yes, I know it’s summer and the grills are just hopping out there. Who wants to read about more bean dishes, right?

Well, you can’t eat meat all the time. A couple of vegetarian meals a week is not going to hurt anyone and these garbanzo bean burgers (say that three times fast) are tasty, filled with protein and fiber. You can definitely give yourself the old ‘oh, what a good boy am I’ when you eat them. I served these without any sort of bread, but you can treat them like a burger and serve on a whole-grain bun as well, with condiments, cheese, tomato and whatnot.

Here’s a rundown on garbanzo beans for a one-cup serving:
Protein: 14.5 grams
Folate: A serving has 71% of all the folate you need in a day.
Dietary fiber: 12.5 grams – that’s 50% of what you need in terms of dietary fiber in a day.
Vitamins and Minerals – all sorts, but they are the champs in Manganese.
Glycemic Index: 17
For more detail, go here: Nutritional data on Garbanzo Beans

So, how do you make garbanzo bean burgers? Well, the first thing to remember about working with any bean product to make patties is that the beans by themselves are really rather bland. That is actually good because you can, through the use of other veggies like onions and various spices, zip up the taste.

Here is how I made these burgers:
One can of garbanzos, rinsed well and mushed up a bit (don’t mush them completely because then the burgers don’t have any texture to them. Leave some beans whole or just a little bit mushed).
One small onions, finely chopped
1 Tbsp, dried dill weed
2 large eggs
1/8 cup of olive oil
1/2 tsp. of powdered garam marsala
1/8 tsp. of smoked paprika
1 cup of seasoned bread crumbs

Mix all of this together and form patties – it should make four, good-sized patties.

Then, mix together the yoghurt sauce (if you are going on the Mexican side with your spices, perhaps you’d rather use salsa for this):
1 cup of Greek yoghurt
1 green onion, finely chopped
1 tblsp. finely chopped cilantro

Mix all together and put in a bowl in the fridge and ‘marry’ up the flavors.

While you are waiting, you can cook the patties.
Using a non-stick fry pan, put in a tablespoon of olive oil and put it on medium heat until the oil thins out and runs over the bottom of the pan. Carefully put the patties in and cook, on medium heat for 4-5 min. Keep an eye on them to make sure they do not scorch too much.

Flip with a non-stick spatula and cook the other side for 4 min. until all warmed through.

Serve with the yoghurt sauce and a big salad.
FIBER CITY!!!

Garden update: early harvests

Well, here we are in the early stages of our garden here at Chez Siberia. We’re now long past the early ‘spindly’ stages of things; now the garden is really shaping up. We’ve got a couple of odd empty spots where certain seeds did not come up or the rabbits have chewed things down. We have fencing up now so that should not be so much of an issue (though part of it is that the plants themselves are old enough now that they don’t taste so yummy to the rabbits and they’ve moved on to other, younger things outside the fencing).
(more…)

Thoughts on a Sunday night

Summertime is very busy for everyone, but here are a few thoughts.
1. This is a sawhorse. One of the things on my ‘to do’ list (which is becoming more urgent as time goes on, as I get older) is getting more involved in woodworking. On an odd chance, I searched on ‘wood working classes’ in my area and found a terrific place which frankly caters to women. Hammerstone School of Carpentry for Women They have lots of courses, but the basic carpentry one attracted me the most. I can tell you that after two full days of swinging hammers and using everything from power saws to hand saws in the company of women just like me (well, not JUST like me; I was the granny of us all), (more…)

Catching up: the garden

This is not a very exciting photo but it does give a pretty good indication of what, to the casual observer, is our garden this year. We got started late, got invaded by rabbits, got very little rain in late May and early June. So, to thwart the rabbits, at least until things like corn and the sunflowers are big enough to be able to withstand nibbling, I covered everything up with row cover. Row covers come in all sorts of weights, from ‘blankets’ which you can use early in the spring and late in the fall to withstand several degrees of frost to stuff that is basically see-through and which you use to thwart insects. What I’m using is sort of a midrange item; it does cut back on how much sunlight can come through but on the other hand, the rabbits can’t see through it to get any nasty ideas. (more…)

Make a Muslin: Fixing the back

This is going to be a very short post (holiday weekends and all that). OK, let’s hop to this, going from top to bottom:
1. The shoulder seam is too long; that needs to be shortened.
2. There is too much fabric between the shoulders and the waist; that length needs to be shortened as well.
3. We’ve got the same straining across the hip area.

Shortening the shoulder seam (done at the shoulder edge, not the neck edge) is easy enough. Feeling for the knobby sort of bone in the shoulder, I marked that spot and left myself about a half an inch for a seam allowance and cut away the rest. This is a fix that needs to be both on the bodice front and on the back, and needs to be graded into the armscye.

The too much fabric length, in this case, is a simple fix. In this case, I took a half-inch tuck (which takes down the length an inch) from the armscye on the left all the way to the armscye on the right. Now, of course this not only reduces the length of the back bodice from the shoulders all the way to the waistline, it also reduces the size of the armscye circumference in the back as well. which pulls that up a little bit in the back.

Now the next step is to get the sleeve into the new armscye and see how that looks and feels.

Make a muslin month: Fixing the front

Now, to refresh our memories, here is the photo of the first round on the muslin for the jacket. There are a number of issues here and, starting from the top, we’ll review:
Shoulders: The shoulder seam is too long; it’s hanging out over the shoulder joint. That needs to be shortened.
Armscye: There are two issues here – one which we can see in this photo and one which we can’t (you’ll have to take my word on this one). The first one, which you can see, is the flap of fabric hanging out there. This is caused because a) I’m short, so the distance between my shoulders and my bust point is shorter than it would be if I were the height of an ‘average’ woman wearing this particular size. This is a problem I have…every…single…time. Just part of the game and has to be dealt with. If the amount of extra stuff there was less than 1″ (that is, if I pinched the extra together and it was like a dart that was 1/2″ on each side), then what I’d do is I’d frankly…cheat. I’d ease-stitch around the entire length of the front part of the armscye and ‘eat up’ the extra that way. This, however, is NOT 1″. This is like 2″, so (sigh), I can’t cheat. I have to find a way to reduce that distance. There are multiple ways to doing this, and in my case, I’m going to do a combination of things. (more…)

When do I transplant seedlings?

If you are just starting out growing plants from seeds on your own, you might have some questions about how quickly or soon to transplant to the next size pot.

The secret here, to be blunt, is to concentrate on what’s going on AT THE BOTTOM; not what is happening at the top. As long as the roots are kept properly hydrated, they will keep the top growing. On the other hand, if the plant is stuck in water all the time, there will not be the proper exchange of oxygen in the soil and the roots will rot and the plants will die.

Roots are everything, truly.

So. The trick is to frankly pick up the pot or six-pack or whatever you are growing in and as soon as you see little white roots starting to stick out of the drainage holes in the bottom (you do have drainage holes in the bottoms of your pots, right?), it is time to transplant to a size up. If you have a lot of time between when you transplant and when you will be transplanting the plant out into the garden or out into its final growing place such as a large planter, a ‘grow-bag’ or whatever, you might even consider moving the plant into a container a couple of sizes larger than what it is in right now.

For example: The tomato plant in the photo at the top was in a four-pack (I’m not really a fan of ‘six packs’ – I feel I get more time and a better root system with a larger original growing container). Four-packs have a seedling space that is a cube of 2.25″x2.25″x2.25″. I have taken all of my seedlings that are four-packs (or single seedling pots of the same dimensions) and moved them into 4″ pots. This will give them enough space that if the rest of the spring continues for us here at Chez Siberia in the same way it has so far this spring (read that: cold and rainy), I will be giving myself some extra space and time so that the plants will not end up with roots all tangle around one another at the bottom of the pots, or running around the outside edge, which is not good for the plants in terms of when you plant them in the ground.

If you have seedlings or plants that have been in the pots too long and have become ‘root-bound’ like that, the thing to do (and I know it’s a little bit scary but it’s necessary) is to take a knife (or your hands) and either slice the rootball at the bottom in several places, spreading it out in the hole and then covering it with dirt, or tearing it apart with your hands and doing the same thing. To be quite blunt, yes, you ARE damaging the root system. The plant will respond by growing my roots from the ‘hurt’ spots and the plant will end up stronger and healthier as a result. If you just take the root-bound plant out of the pot and chucking it in the hole, the tangled and intertwined roots will never untangle themselves and the plant will not be able to achieve it’s growth destiny as a result.

So, if you pick up your seedlings and start to see roots, transplant them into something slightly (or more than just slightly) larger, give it a good drink and keep it going. Don’t just leave it in the pot to become root-bound. If you feel you will not have enough pots, then use household items such as milk cartons, yoghurt or cottage cheese containers (with holes punched in them) and so on. They will hold up nicely in the meantime and get your plants the space that they need until the weather is more conducive to putting them into the ground.

New top pattern and a sew-along!!!

Yes, Yes, I know, your Aunty is in the midst of doing a muslin for a jacket, but sometimes you also need something that is easy, simple and will clean the brain. Yes, I do more than one project at a time; it actually helps when I am doing something more complex like the jacket and am having some frustrations to do something as something to keep ‘the mojo’ up there.

And this is IT — a brand new knit top pattern from Hot Patterns. Very clever, with a neat and tidy tee-top in the front, with a nice, loose yoke-blouse look in the back, for light weight knit fabrics. Love it. Great for the hot and steamy summer. PLUS – and I love this part – a sew-along. What’s not to like?

If you’ve never tried a Hot Patterns product, now is the time to do it – there will be the fabulous Trudy there to hold your electronic hand through the entire thing. When the sew-along is over, you will have your top completely done — no UFOs!! Make new friends! Learn new skills! Plus videos and all sorts of help from Trudy herself.

Home sewing can be a very isolating experience – most of us have to snatch little bits of sewing time for ourselves and many times we get behind and end up feeling defeated. Commit to the project. I’ll be doing it too!

The sew-along starts on May 21st (plenty of time to get your pattern and get fabric or search the stash for those great knits you’ve been, like me, hoarding), so here you go! Getcher pattern right here!! Blouse-back tee and sew-along!

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