This year I am experimenting with starting some of my more sensitive plants inside. I have five types of tomatoes and two types of peppers.
Tomato varieties: Tiny Tim, Beefsteak, Green Striped Zebra, Homestead, Yellow Pear
Pepper varieties: Serrano, Orange Bell
Each plant has its own pot and I left the seed packet underneath so as to know which is which. The grow light is a full-spectrum UV in a reflector, which I have set on a timer to be on 14 hours a day.
Yesterday I finished my work and decided I could go for something autumn-y. So I made pumpkin scones. They are the first scones I’ve ever made, but they actually turned out really well. I’m a proud baker.
Here’s the recipe from my favorite baking blog:
I made this last night with a few changes:
- Sriracha instead of Frank’s
- Dark brown instead of light brown sugar
- Added fresh grated ginger
- Added fresh grated garlic
- Threw some peppers and carrots on to the cookie sheet to roast.
It was absolutely delicious. Next time, I’m making a double recipe.
Frozen blueberries, plain yogurt, spinach, soy milk, chia seeds, grated ginger.
This recipe is for an actual sauce (not a marinade) and is best used for stir fry. The timing of the corn starch addition is really important. The sauce needs to be cool before the corn starch is added, otherwise the sauce will be too thick to cook with.
1/2 cup soy sauce
1/2 cup mirin (can be found at an asian grocery)
2 tablespoons white sugar
1 big clove garlic and ginger root of equal size, grated
Pinch of red pepper flakes
1/2 teaspoon corn starch
Combine all ingredients except corn starch in a small saucepan and bring to a boil. Boil for ~3 minutes, stirring occasionally. Let cool in the fridge for a few hours. When it’s truly cool (not lukewarm, not room temperature), add the corn starch. Mix thoroughly and let sit in the fridge overnight before using. This recipe makes enough for about two stir frys. Any leftover sauce needs to be stored in the fridge.
Beware: this sauce is super strong. If you use it for a stir fry, I’d recommend serving over plain pasta or rice to break up the flavor. Enjoy!
Two recipes have come from my quest to create the perfect teriyaki sauce. This first one is more of a marinade than a sauce. It is wonderful for marinating meat and/or vegetables overnight before grilling.
1/3 cup soy sauce
1/4 cup white sugar
1 tablespoon brown sugar
2-3 cloves garlic, grated
Index finger width of ginger, grated
1/3 cup water
1/2 tablespoon corn starch
hot sesame oil to taste
Combine all ingredients in a bowl and mix thoroughly. For marinating, put in a ziploc bag with the meat or veggies you want to grill.
It was a rainy, sister-bonding, trying-to-remember-how-to-do-handstands-in-the-middle-of-the-living-room, make-yourself-something-nice, kind of day today. So we did all of the above.
We bought our ingredients and set to work!!….for a whole half hour…. Seriously this is so easy, so great, and there are infinite combinations of scents you can make to enhance your bathing experience.
These are some pretty pictures of the finished products.
We decided to try adding food coloring to make our bath salts look good in addition to smelling good. Then we were overcome with the fear of potentially looking like Elphaba after using our exciting creations. But don’t worry, we tried it, and there’s not enough dye to actually turn your skin any colors.